Move over apple turnovers. Here comes pumpkin.
Begin with a can of pure pumpkin puree, and it’s amazing how some sugar and spice can make everything nice. Pie crust helps out, too.
Grab-and-Go Sweet Pumpkin Turnovers are a little bit cookie and little bit pie. When refrigerated pie crust is sprinkled with chopped walnuts and cut into rounds, then mounded with a filling that will remind you of pumpkin pie, it’s hard to know what it should be called. Most certainly, it is a turnover.
The use of refrigerated pie crust speeds up the process of creating these turnovers. Pressing chopped walnuts into the dough adds crunchy texture and gives the pastry a homemade flair.
When the turnovers are eaten on the day they are baked, your teeth will crack through a crunchy topping of cinnamon and sugar. Once the turnovers have been stored in an airtight container, that crunchy shell will become melt-in-the-mouth soft. Either way, they are delicious.
It is a little known fact that I can speak Japanese. True, I only know two words, but I say them well.
When I was a kid and my parents took us out for breakfast, I always ordered a glass of cranberry juice. I loved the way it sparkled like rubies in a glass. But most of all, I loved its mouth-puckering tartness that sent shivers down my jaws when I drank it. (Even typing that sentence caused the same reaction.)
This past weekend at the BlogHer Conference, I was on a panel entitled, "The Meaning of Identity and The Value of Voice in a Crowded Foodblogging World." I shared the stage with three lovely and talented food bloggers: Dianne of 
German grandmothers mixing up sweet yeast dough to form coffee cakes filled with fresh fruit of the season and rich, creamy custard made with real cream have been passing along the kuchen tradition for generations.