Okay, so new variation on the cream puffs for Halloween/Fall. I made the same cream puff recipe as below, except I made mini cream puffs, which turned out to be the perfect size. I made two recipes of cream puffs, so this is enough filling for that many minis...if you want to make less you will need to adjust. I then filled them with the following:
3 cups heavy cream
3/4 cup powdered sugar
pumpkin spice to taste
most of a can of pumpkin puree, to taste (do not use the pie filling)
1. Place the heavy cream in a bowl and mix with an electric mixer until it starts to get thick, about 1 minute.
2. Mix in powdered sugar and pumpkin spice. Mix until soft peaks start to form, about 3 minutes.
3. Use a spatula to gently fold in and mix the pumpkin.
4. Place in decorating back with round tip and fill the puffs.
5. (Optional) Sprinkle tops with powdered sugar and pumpkin spice.
You can really vary on this recipe since it is mostly done to taste. It just depends on how pumpkin-ish you want it to taste. Enjoy!!!
Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts
Wednesday, October 6, 2010
Monday, August 2, 2010
Cream Puffs with Cream Cheese/Nutella Filling
Cream Puffs - Recipe from Better Homes and Gardens New Cookbook
Yield - 12
1 Cup Water
1/2 Cup Butter
1/8 teaspoon salt (although if you are using salted butter sticks you can skip this and you won't really notice)
1 Cup All-Purpose Flower
4 Eggs
1: Preheat oven to 400 degrees. Grease a baking sheet.
2: In medium saucepan combine the water (*tip - measure water carefully), butter, and salt. Bring to boiling. (*tip - add flour as soon as it boils, if you wait the water will evaporate and it won't mix right) Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball.
3: Remove from heat. Cool for 10 minutes (*tip - set a timer, you want to be as close to 10 minutes as possible).
4: Add eggs one at a time (*tip - for best results use large eggs), beating well with a wooden spoon after each addition.
5: Drop 12 heaping tablespoons of dough onto prepared baking sheet.
6: Bake for 30 - 35 minutes or until golden brown and firm; cool. (*note - my oven only needed 30 minutes, so I would set my timer for that and then add time if you need to)
7: Cut tops from puffs; remove soft dough from inside.
8: Fill with filling, replace tops. (*tip - only fill puffs if you are ready to serve, otherwise, just store in refrigerator until ready)
*NOTE - for mini puffs drop dough in rounded teaspoons 2 inches apart. Bake for 25 minutes (keep remaining dough covered while first batch bakes). Yield - About 30
Filling
3 8oz packages of cream cheese
1 26.5 oz Nutella
1: Beat cream cheese, add Nutella to taste. *Note - Nutella will make the filling more runny, so pay attention as you add.
2: Fill a decorating bag, use a round tip, fill each puff to desired fullness
ENJOY!
Yield - 12
1 Cup Water
1/2 Cup Butter
1/8 teaspoon salt (although if you are using salted butter sticks you can skip this and you won't really notice)
1 Cup All-Purpose Flower
4 Eggs
1: Preheat oven to 400 degrees. Grease a baking sheet.
2: In medium saucepan combine the water (*tip - measure water carefully), butter, and salt. Bring to boiling. (*tip - add flour as soon as it boils, if you wait the water will evaporate and it won't mix right) Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball.
3: Remove from heat. Cool for 10 minutes (*tip - set a timer, you want to be as close to 10 minutes as possible).
4: Add eggs one at a time (*tip - for best results use large eggs), beating well with a wooden spoon after each addition.
5: Drop 12 heaping tablespoons of dough onto prepared baking sheet.
6: Bake for 30 - 35 minutes or until golden brown and firm; cool. (*note - my oven only needed 30 minutes, so I would set my timer for that and then add time if you need to)
7: Cut tops from puffs; remove soft dough from inside.
8: Fill with filling, replace tops. (*tip - only fill puffs if you are ready to serve, otherwise, just store in refrigerator until ready)
*NOTE - for mini puffs drop dough in rounded teaspoons 2 inches apart. Bake for 25 minutes (keep remaining dough covered while first batch bakes). Yield - About 30
Filling
3 8oz packages of cream cheese
1 26.5 oz Nutella
1: Beat cream cheese, add Nutella to taste. *Note - Nutella will make the filling more runny, so pay attention as you add.
2: Fill a decorating bag, use a round tip, fill each puff to desired fullness
ENJOY!
Thursday, April 9, 2009
Triple Chocolate Heath Cookies
1 c (2 sticks) butter
½ c vegetable shortening
¾ c sugar
1 ¾ c brown sugar
3 large eggs
1 t vanilla
1 t salt
1 ½ t baking soda
3 ½ c all-purpose flour
2 c semisweet chocolate Chips
1 c milk chocolate Chips
3 1-ounce squares bittersweet chocolate, finely chopped
5 1.4-ounce heath bars smashed with a rolling pin
Preheat oven to 375 degrees. Line cookie sheets with tin foil.
In your mixer cream together butter and shortening. Add sugars and beat until fluffy. Add eggs and vanilla, beating well. Add salt and soda and mix well. Add flour and mix until incorporated. Stir in chocolate and heath bars.
Drop by ¼ cupfuls, 6 per cookie sheet. Bake for 11-12min. or until very lightly browned. Cool on wire racks.
½ c vegetable shortening
¾ c sugar
1 ¾ c brown sugar
3 large eggs
1 t vanilla
1 t salt
1 ½ t baking soda
3 ½ c all-purpose flour
2 c semisweet chocolate Chips
1 c milk chocolate Chips
3 1-ounce squares bittersweet chocolate, finely chopped
5 1.4-ounce heath bars smashed with a rolling pin
Preheat oven to 375 degrees. Line cookie sheets with tin foil.
In your mixer cream together butter and shortening. Add sugars and beat until fluffy. Add eggs and vanilla, beating well. Add salt and soda and mix well. Add flour and mix until incorporated. Stir in chocolate and heath bars.
Drop by ¼ cupfuls, 6 per cookie sheet. Bake for 11-12min. or until very lightly browned. Cool on wire racks.
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