was a cream puff from Beard Papa's. But with my parents and an impatient Todd in tow, it was impossible to justify standing in a line that stretched all the way to the end of the block. (Had I been alone, and not in a big hurry, I would have waited, because I wanted to see if it was worth it.)

So I made some of my own when I got home. I remember making cream puffs for a progressive dinner in college, then filling them with pudding or ice cream. You start by bringing 1 cup water, 1/2 cup butter and a pinch of salt to a boil. Add 1 cup flour all at once, then stir until it forms a ball. Let sit 10 minutes, then add 4 eggs, one at a time, stirring each egg into the dough completely before adding the next. Place heaping teaspoons on a greased or silpat-lined baking sheet 3 inches apart and bake at 400 degrees for 30 minutes. Easy.

It was an OK dessert for my diabetic father, too, because I filled his with sugar-free pudding (the rest of us had regular pudding). For something fancier, I'd make a pastry cream (which is what I bet Beard Papa does).