Sunday, April 19, 2009

Cream Puffs

The kids loved these cream puffs (almost as much as me.....) It's a fun easy dessert that we love to make whenever we can. It took a little trial and error for me to get these to work, so I'll share my tips and hopefully you can enjoy them as much as we do!!!

Cream Puffs with Banana Pudding and Chocolate frosting
1 c. water
1/2 c. butter
1/8 t. salt
1 cup all-purpose flour
4 eggs
In a medium saucepan combine water, butter and salt. Bring to boiling. Once boiling add flour all at once, stirring vigorously. Cook and stir until mixture comes together and forms a ball. (this takes about 3-5 minutes. Remove from heat and let cool for 10 minutes. After cooled, add eggs one at a time, beating well with a wooden spoon after each. (*this is the tough part, it seems like the egg isn't going to mix in, but keep stirring until smooth and then add the next egg). The finished dough will be thick and sticky, and will hold its shape. Drop by large tablespoon-fulls into about 12 mounds onto a greased cookie sheet. Mounds should be about the size of a small orange. They don't have to be perfect smooth balls, the bumpy mounds give them character!! Bake at 400 degrees for 30-35 minutes or until slightly golden. Remove from baking sheet; cool on a wire rack. Cut off the tops of each puff and remove any soft dough that from the inside. Fill with a generous tablespoon of the pudding mixture (recipe follows), replace the tops, and then drizzle with chocolate sauce or chocolate frosting. Yummmmmmy.
Pudding filling:
1 large package instant pudding (I like banana, because how can you go wrong with banana and chocoate??? but you could use vanilla, white chocolate, or even just chocolate....)
1 c. milk
2 c. cool whip
1 t. vanilla extract
Beat with mixer until thickened (around 5 minutes), and then spoon into cooled eclairs.
*For the chocolate drizzle, I just melted some ghiradelli milk chocolate chips in the microwave until creamy and drizzled it over the top. I have also just bought some betty crocker chocolate frosting, stuck it in the microwave for about 15 seconds and spread that on top. I guess you could also be very, very chef worthy and make your own chocolate frosting.....whatever floats your boat!!!

Friday, April 17, 2009

Lemon Lime Cake with Lemon Lime Drizzle

I made this for a friend brunch we had the other day and it was sooooo good! It is so fresh and just makes you think of summertime!

1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, at room temperature
1 cup granulated sugar
2 eggs
1 tablespoon fresh lemon juice
2 teaspoons fresh lime juice
1 tablespoon fresh lemon zest
1 teaspoon fresh lime zest
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup plain yogurt

For the drizzle:1 1/2 cups confectioners’ sugar
lemon and lime juice

Whisk together the flour, baking powder and salt. Set aside. In a mixer, beat the butter and sugar until fluffy. Add eggs one at a time, mixing well between additions. Add lemon and lime juice and zests, vanilla and almond extract and yogurt. Mix just until combined and then add flour mixture until just combined and creamy. Grease the pan of your choice (cupcake pan, mini muffin pan, cake rounds) and fill the cups half way. Bake at 350 degrees for 15-17 minutes or baked through (less for mini muffins and more for cake pans) and when cooled, transfer to a wire rack. In a small bowl combine the confectioners’ sugar and enough lemon and lime juice to make a nice consistency for the drizzle. Drizzle over the baby cakes and enjoy!

*I used a mini muffin tin in the picture above, to make these delectable bite size morsels. cook time was about 9-10 minutes at 350 degrees. just a little fyi.

Blueberry Muffins

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup buttermilk
1 cup fresh blueberries
White Chocolate chips

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Add vegetable oil, egg and buttermilk. Mix this with flour mixture mixing just until combined. Fold in blueberries and white chocolate chips. Fill muffin cups or mini muffin cups right to the top. Bake 20-25 minutes for regular muffin size and 10-12 minutes for mini muffins.

Variation: instead of using white chocolate chips top the muffins with a crumb topping before baking: To Make Crumb Topping: Mix together 1/2 cup brown sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
OR: take out white chocolate chips and crumb topping and just have plain, delicious blueberry muffins!!!!

Best Chocolate Cake. Period.

This is the most decadent, dreamy chocolate cake. Ever. Always moist, and very versatile. Its a must have for your recipe collection. Trust me.

Devils food cake mix of your choice (I like Betty Crocker).
1 box instant chocolate pudding
4 eggs
1/2 c. oil
1/2 c. water
1 c. sour cream
Chocolate Chips (ghiradelli milk chocolate is my favorite)

Mix together and bake in a greased bundt pan at 350 degrees for about 45 minutes. (until cake is set).
Top with melted chocolate sauce, or caramel sauce, or raspberry sauce, or powdered sugar. Whatever you feel like that day.
I have also traded the milk chocolate chips for white chocolate chips and topped with melted white chocolate and it was AMaZinG!!!
Try it! I will add a picture next time I make it.......

*in the first pic we had the cake with raspberry sauce and whipped cream and in the second picture, I drizzled it with caramel sauce....yum yum. either way!!! You can even keep it simple and shake alittle powdered sugar over the top and eat it naked just like that.....

Try it you'll love it!!


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