For six days you have cried and fussed and fussed and cried.

I almost feel bad about complaining about it.

It’s not your fault that you don’t feel good.

But seriously, dude?

My patience is wearing thin.

You aren’t eating at all.

But I’m stress eating.

You’re crying because you don’t feel good.

And I’m crying because I’m going absolutely insane.

You’re tired.

I’m tired.

Over and over I say to myself,
“It’s not his fault.  It’s not his fault.  He doesn’t feel good.  It’s not his fault.”

But in the end I am still frustrated and I am still tired.

And, honestly, more than anything?

I feel defeated.

The cold has won the battle.

I can’t fix it.

I can’t make you better.

No matter how many hugs or cuddles or chocolate milk cups,

You still cry.

And it breaks my heart.

Feel better soon, little man.

I love you.

You may have seen this picture of chocolate cigars that I took in New York last week.

And while those were pretty, they weren’t nearly as delicious as the chocolate croissants.

I would have taken a picture of them too, but I was too busy making a mess as I devoured them.

Yes, them…plural.

Absolutely delicious.

And when I got another one the next day,
(only one this time…I had to make sure I’d still fit in my bridesmaid’s dress!)
I thought:

“I can make these…I know I can.”

And while mine aren’t as perfectly flaky and crisp as the ones in the window,
they’re still really good and (more importantly) really easy!

What you’ll need:
2 cans of refrigerated Big & Flaky croissant dough*
1/2 stick of butter, melted
5 TBsp granulated sugar
3 TBsp cocoa powder
1-3 TBsp powdered sugar
several pinches of granulated sugar for garnish
approx 3-6 oz. chocolate chips, melted

How to make them:
Mix melted butter with all of the granulated sugar and cocoa powder.

Use the powdered sugar to make mixture a paste-like consistency.  (Ooops!  I forgot to take a picture!)

Roll out all 12 of the croissants and spread chocolate paste over one whole side of each croissant.

Roll up each one, shaping them into that classic croissant shape.

Sprinkle with a few pinches of sugar.

Bake at 350° F for about 10 minutes, or until golden brown.

Dip tips of each end in melted chocolate.

Place on wax paper and stick them in the refrigerator long enough for the chocolate to set.

*If you’re just full of awesome and would rather make your own croissant dough, I’m sure they’d be even better.
Here’s a recipe that I think sounds delicious and doable, if you’re interested.