What have you been up to in the kitchen?

Thursday, July 23, 2009

So I filled them with chocolate ice cream or pudding...mmmmmmmm

Easy Schmeasy Cream Puffs

So, I had a lovely evening with my dear friend Jessica. We made rice pilaf, lemony chicken, and these wonderful cream puffs. They're soooooooooooo easy.

1 cup water
1/2 cup butter
1/8 teaspoon salt
1 cup all-purpose flour
4 eggs
3 cups whipped cream, pudding, or ice cream
Powdered sugar (optional)
1. Preheat oven to 400 degrees F. Grease a baking sheet. In a medium saucepan combine water, butter, and salt. Bring to boiling. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for 10 minutes. Add eggs, one at a time, beating well with a wooden spoon after each addition.

2. Drop 12 heaping tablespoons of dough onto prepared baking sheet. Bake for 30 to 35 minutes or until golden and firm. Transfer cream puffs to a wire rack and let cool.

3. Cut tops from puffs; remove soft dough from inside. Fill with whipped cream, pudding, or ice cream. Replace tops. If desired, sift powdered sugar over tops.

4. Makes 12 cream puffs

5. ��clairs: Prepare as above, except spoon dough into a decorating bag fitted with a large plain round tip (about 1/2-inch opening). Pipe 12 strips of dough, 3 inches apart, onto a greased baking sheet, making each strip 4 inches long, 1 inch wide, and 3/4 inch high. Bake, cool, and split, as in steps 2 and 3. Fill éclairs with whipped cream or pudding. Frost with 1 recipe Chocolate Glaze (page 163). Makes 12 éclairs.
Per éclair: 361 cal., 27 g total fat (16 g sat. fat), 142 mg chol., 27 g carbo., 171 mg sodium, 1 g fiber, 5 g pro.
Daily Values: 19% vit. A, 3% calcium, 7% iron
Exchanges: 11/2 Other Carbo., 5 Fat

Sunday, July 05, 2009

Peanut Butter Banana Chocolate Chip Muffins

Peanut Butter Banana Chocolate Chip Muffins
Adapted from Cooking Light Bulletin Boards
2-1/2 cups all-purpose flour
1/2 cup sugar
1/2 cup packed, golden brown sugar
1 Tablespoon baking powder
3/4 teaspoon salt
1/4 teaspoon cinnamon
2-3 large, ripe bananas, mashed-enough for 1-1/4 cups banana
1 cup milk
3/4 cup smooth peanut butter
3 Tablespoons canola oil
1 teaspoon vanilla
1 large egg
1 cup semi-sweet chocolate chips
In a large bowl, put together, flour, sugar, brown sugar, baking powder, salt and the cinnamon; combine.
In another mixing vessel combine mashed bananas, milk, peanut butter, egg, oil, and vanilla; mix well. Add this to the dry mixture previously prepared; mix just enough to combine. Stir in chocolate chips.
Spray muffin tins with cooking spray and fill tins until almost full. This will make 12 nicely sized muffins. You can double the recipe if you need more. Preheat oven to 350 degrees and bake for 25 minutes or until a toothpick comes out clean.

I made one main change: I swapped the all-purpose flour for Whole Wheat. Online I found a page that remarked:
•If wanting the product to be 100% whole wheat, substitute 1-cup whole-wheat flour minus 1-tablespoon for every cup of all-purpose or bread flour.
•To create a lighter whole-wheat loaf, add 1-tablespoon gluten flour and 1-tablespoon liquor for each cup of whole-wheat flour.