Cream Puffs

Cream Puffs
Yields 24
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  1. Cream Puffs
  2. 1 egg white, beaten (optional)
  3. 1/2 cup of butter
  4. 1/4 tsp salt
  5. 1 cup of boiling water
  6. 1 cup of flour
  7. 4 eggs
  8. Marscarpone Whipped Cream Filling -
  9. 1 (8-oz.) container mascarpone cheese
  10. 1/4 cup powdered sugar
  11. 2 teaspoons vanilla extract
  12. 1 cup whipping cream
  13. 1/4 cup Dark Chocolate Chips - optional
  1. Cream Puffs
  2. Preheat oven to 450 degrees F
  3. In medium saucepan, combine butter, salt and boiling water and heat until entire mixture boils. Reduce heat, add flour all at once and stir vigorously until mixture forms a ball and pulls away from the side of pan.
  4. Remove from heat and add eggs, one at a time, beating thoroughly after each addition. Continue beating until mixture is thick and shiny and breaks from side of bowl. (I take the mixture and place in my Kitchen Aid bowl before adding in the eggs. I also break each egg into a separate bowl ensuring that no shells go into cream puff batter.)
  5. Using a small cookie scoop, place 2 inches apart onto parchment paper lined cookie sheet.
  6. Brush tops with beaten egg white (optional).
  7. Bake at 450 degrees for 20 minutes.
  8. Reduce heat to 350 degrees and bake for additional 20 minutes or until golden brown. Turn off oven. There should be a hollow sound when tapped.
  9. Cool on cookie sheets for 30 minutes.
  10. With a serrated knife gently cut each puff in half with a top and bottom and lay out on cookie sheet, cut side up.
  11. Carefully pick out any doughy pieces.
  12. Place shells back in oven (The oven is off but still warm) for 30 minutes. This will dry out the insides of the shells.
  13. Cool completely before filling with the mascarpone whipped cream filling or custard of your choice.
  14. Mascarpone Whipped Cream Filling
  15. Beat whipped cream at medium speed until stiff peaks form. Set aside.
  16. In a medium bowl, Beat mascarpone cheese, powdered sugar and vanilla until well blended.
  17. Fold whipped cream into cheese mixture.
  18. Place in a decorator bag and pipe into the bottom half on each cooled cream puff.
  19. Optional chocolate drizzle - place chocolate chips in small microwave bowl - heat in 15 second increments, stirring between each until chocolate is melted and smooth. Using a spoon - drizzle on top or melted chocolate can be placed in a small decorator bag with small round tip. Place cream puffs on cookie sheet and refrigerate until chocolate is hardened.
  20. Place finished puffs on plate and dust with powdered sugar.
  1. Unfilled shells can be stored in Freezer Ziplock bags for up to 3 months.
  2. When ready to use. Defrost on counter and pipe in filling.
Adapted from All Recipes
Adapted from All Recipes
Deliciously Inspired




Sprinkled Popcorn Treat

Sprinkled Popcorn Treat

I saw this idea and had to try it.  Here was my list of Whys?

  • I could incorporate organic popcorn
  • I could incorporate gluten free pretzels
  • I could incorporate raw nuts of my choice
  • There was chocolate
  • It was easy and a no bake recipe
  • The finished product shouted FUN!
  • And the number 1 reason – There were sprinkles involved.  

So I went to my sprinkle drawer – don’t judge!  You might be surprised to know how many times sprinkles has allowed me to look more together than I felt on a given day.  

The recipe below is basic and add-ins could definitely be incorporated:  mini marshmallows, chocolate chips, dried fruit cut up, shredded coconut, cinnamon, etc.  But I wanted to keep mine in a less sweet mode so I stuck to 5 ingredients.

Sprinkled Popcorn Treat
A very easy treat with a touch of sweetness that can incorporate healthier ingredients.
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  1. Popped Organic Popcorn
  2. Raw Nuts, your choice (I used pecans)
  3. Gluten Free Pretzels, broke in small pieces
  4. White Chocolate Chips
  5. Sprinkles
  6. (There are no measurements - you decide how much of each ingredient you want to use)
  1. Line a cookie sheet with parchment paper.
  2. Place popcorn, pretzels, nuts on top of parchment paper.
  3. Place white chocolate chips in microwavable bowl and heat in 20-30 second intervals, stirring each time until smooth.
  4. Drizzle white chocolate using a spoon over the mixture on cookie sheet. (Note: if you would like a little more sweetness you can dip one side of some of the nuts or pretzels into white chocolate before you drizzle.)
  5. Then immediately (while chocolate is still warm) shake sprinkles on top, especially where the chocolate landed on the mixture.
  6. Place in freezer or refrigerator for 15 minutes.
  7. Place mixture in bowl or individual bags for gifts and Enjoy!
Deliciously Inspired
This recipe would make a great contribution to a pot luck, hostess gift, neighbor gift, thinking of you gift, stocking stuffer.  Plus the ideas for coordinating with holidays and parties are endless.

I am adding this recipe to one my preschool grandchildren can help with in the kitchen. 

You may be asking why I choice the colors of sprinkle I did.  Well – I had one container that had a little of each color and this allowed me to empty the container – my contribution to downsizing a bit.

What would your selection of ingredients be if you made this?




Almond Flour Gluten Free Cookies

Chocolate Chip Cookies are almost as American as apple pie but I wondered could I use the knowledge I’ve been gleaning about healthier ingredients and put something together that would meet the need for a treat.  Could I find something that would once again bring that homey smell into my house?  Was there a cookie that could be made without processed sugar so that even though a treat was being enjoyed, there was not a spike to blood sugar?  

Almond Flour Choc Chip Cookie

The answer to those questions is YES! YES! YES!  

Almond Flour Chocolate Chip Cookies
Yields 23
A cookie with no processed sugar or wheat flour.
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Prep Time
15 min
Cook Time
11 min
Prep Time
15 min
Cook Time
11 min
  1. 3 cups almond flour
  2. 1 tsp baking soda, gluten free
  3. 1/4 tsp pink Himalayan salt
  4. 1/4 cup organic coconut oil, melted
  5. 1/4 cup Wax Orchards Fruit Sweet or pure maple syrup
  6. 1 1/2 Tbsp of organic almond butter
  7. 3 drops of SweetLeaf English Toffee liquid stevia, optional
  8. 1 large egg
  9. 2 large egg whites
  10. 1 tsp pure vanilla extract
  11. 1/2 cup semi-sweet (or dark) chocolate chips and a few extra for top of cookies
  12. Coconut sugar, if desired
  1. Preheat oven to 375 degrees
  2. Line two baking sheets with parchment paper. Set aside
  3. Combine almond flour, baking soda, and salt in a medium bowl; mix well. Set aside.
  4. Beat oil, fruit sweet/maple syrup in a large bowl for about 3 minutes. Add almond butter and optional stevia. Mix for another minute until well blended.
  5. Add egg, egg whites and extract; beat for 2 minutes.
  6. Add dry mixture into wet mixture. Mix until well blended.
  7. Add in chocolate chips by either blending into batter to break down chocolate or stir in chocolate chips to keep chocolate in large pieces.
  8. Drop by teaspoons or by using a cookie scoop onto parchment paper about 2 inches apart.
  9. Sprinkle with coconut sugar, if desired and flatten with fork
  10. 2 chocolate chips can be placed flat sides together as a decoration on top of each cookie.
  11. Bake for 11-13 minutes or until light golden brown.
  12. Move to cooling rack.
  13. Can be stored in freezer.
Adapted from 21 Day Fix - Fixate
Adapted from 21 Day Fix - Fixate
Deliciously Inspired
Fruit Sweet is made from 3 fruits – pineapple, peaches and pears.  It is cooked down until it is a honey type consistency.  I have used this product for close to 20 years and love it.   You can order at Wax Orchards




I hope you enjoy this recipe as much as we did.