Cream Puffs

Cream Puffs
Yields 24
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Ingredients
  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 - http://www.myrecipes.com/recipe/mascarpone-cream-0
  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
Instructions
  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.
Notes
  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 http://www.deliciouslyinspired.com/

 

 

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50/50 Breakfast

50 Breakfast - landscape

Happy New Year.  I want to share a fun way to get several breakfast favorites in one dish.

When I was a child, I used to enjoy a 50/50 ice cream bar.  Do you remember those?  They were an orange sherbet on one side and vanilla ice cream on the other.  The best part of this ice cream is that you didn’t have to make a choice between sherbet and ice cream – you could have a little of both.

So this inspired an idea for breakfast.   When it’s cold outside, oatmeal is especially appealing but after I workout in the morning, I also need a little protein.  So I pulled out a ramekin and decided to make a breakfast dish that provided both.

These can be made ahead and frozen.  You know I’m a big fan of cooking once and eating often to decrease the mess in the kitchen.

50/50 Breakfast
An easy to make breakfast. Think about making several and freezing a few for use later on.
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Ingredients
  1. 1-2 eggs, scrambled
  2. Prepared steel oats - follow the directions on package
  3. Bacon - 1 slice
  4. Cinnamon
  5. Honey or Fruit Sweet
Instructions
  1. 1. Scramble eggs and season. Place in 1/2 of ramekin
  2. 2. Cook steel oats. Stir in cinnamon and sweeten to taste.
  3. 3. Place oats in other half of ramekin.
  4. 4. Cook bacon to desired doneness. Cut in small pieces and sprinkle on top on egg portion.
Deliciously Inspired http://www.deliciouslyinspired.com/
What is your favorite way to eat oatmeal?

Here are a few other ideas on eating oatmeal….

Cherry Nut Steal Oatmeal

Baked Oatmeal – Apple Version

Strawberry Steel Oats Sundae

 

 

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Sand Dollar Pancakes

SD Pancakes - plated

There is nothing that says breakfast like pancakes and making them the size of sand dollars makes these fluffy delights so versatile.  So think beyond breakfast.  Take 2 of these and spread some almond or sunflower seed butter and a little 100% Fruit Spread on one of them; then put the other on top – you now have a nut and jelly pancake sandwich.  Another idea:  put a little 100% Fruit Spread on top and then smother them in sliced strawberries with a garnish (which means small amount) of whipped cream or a good quality vanilla ice cream.  Want it a little fancier – sprinkle a little cinnamon on top.  

Sand Dollar Pancakes
Sand Dollar Size Pancakes
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Ingredients
  1. 2 eggs
  2. 1 1/2 - 1 3/4 cup milk (I use unsweetened almond or coconut) - the amount used depends on how thick you want your pancakes
  3. 4 Tbsp of coconut oil (melt slightly until liquid - sometimes the oil can get thick)
  4. 2 cups of flour (I used 1 1/3 cup spelt but you could use whole wheat, 1/3 cup almond flour, 1/3 cup brown rice flour)
  5. 1/4 cup coconut sugar
  6. 2 tsp baking powder
  7. 1 tsp baking soda
  8. 1 tsp salt
  9. 1 tsp cinnamon
  10. Spray coconut oil (Trader Joes) or use a little of your coconut oil
Instructions
  1. Beat the eggs until frothy.
  2. Mix the rest of the ingredients in the order given.
  3. Beat until combined well but don’t over mix or your pancakes can be tough.
  4. Heat griddle between low and medium heat.
  5. Lightly grease pan with a little of the coconut oil or spray.
  6. Pour sand dollar size batter onto griddle. Cook until bubbles start to form on top. Then flip over until 2nd side is done.
Notes
  1. These freeze well and I package up 2 in saran wrap and then in a Freezer Zip Lock.
  2. If you are on the 21 Day Fix program. 2 pancakes = 1 Yellow Container
Deliciously Inspired http://www.deliciouslyinspired.com/
SD Pancakes - Batter

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