Vanilla Cream Puffs

I can't believe I haven't posted this before. My sister-in-law, Melanie, made these for a family dinner once and they are one of my favorite desserts to make. However, I substitute ganache made with semi-sweet chocolate for the chocolate sauce, but you can follow the recipe. They are so good!

VANILLA CREAM PUFFS

Puffs:

1 cup water
1/2 cup butter (no substitutes!)
1/4 tsp. salt
1 cup flour
4 eggs

Filling:

1 1/2 cups cold milk
1 pkg. (5.1oz) instant vanilla pudding mix
1 tsp. almond extract
2 cups cool whip

Chocolate Glaze:

6 Tbsp semi sweet choc.chips
1 1/2 tsp. shortening
3/4 tsp. corn syrup
1/4 tsp. ground cinnamon

In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat. Let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Drop by 1/4 cupfuls - 3 inches apart- onto greased baking sheet. Bake at 400 for 30-35 minutes or until golden brown. Remove to a wire rack. Immediately split puffs open, remove tops and set aside. Discard soft dough inside. Cool puffs.

In a mixing bowl, beat the milk, pudding mix and extract on low speed for 2 minutes. Let stand for 5 minutes. Fold in cool whip. Fill cream puffs. Replace tops.

In heavy saucepan (OR MICROWAVE) combine glaze ingredients. Cook and stir over low heat until chocolate is melted and mixture is smooth. (I usually have to add more corn syrup to make it runny) Drizzle over cream puffs. Chill for at least one hour before serving. Refrigerate leftovers. Yield-1 dozen.

Puff Pastry Shells

So this isn't so much of a "recipe" as it is an idea. I first used these shells for Jage's graduation breakfast with Sandra Lee's English Crown Scramble but have found out these can be used in a variety of ways. I use the Pepperidge Farm brand, mostly because that's the only brand I find that makes these. You cook them according to package directions, take the top off, and scoop out the doughy middle, and you have a puff pastry shell. Be careful when you remove the insides, they are a bit fragile. The dough is a little bland, like a basic croissant, so you'll want something flavorful inside. Here are some ideas:

1. Ham, egg, and cheese scramble
2. A thick chowder
3. Taco cups (I made these last night)
1 lb ground beef, browned
1/2 packet or full packet taco seasoning
1/2 can black beans, drained
1/3 cup frozen corn
8 puff pastry shells (or 2 per person)
Shredded cheese
Sour cream
Green onion (optional)

Cook shells according to package directions. Add 1/3 cup water to ground beef and add the taco seasoning. Simmer for 2 minutes and add the black bean and corn. Remove tops and insides from shells. Fill with ground beef mixture. Top with shredded cheese. Place back in oven for 2-3 minutes, or until cheese is melted. Just before serving, top with sour cream and green onion.

4. Cooked mixed berries topped with whipped cream.
5. Chocolate pudding with berries or vanilla pudding with diced banana

Any other ideas?

Chocolate Hazelnut Ravioli

I saw Giada DeLaurentiis make these on the Food Network and knew I had to try them. Deep fried Nutella? What could be better?! I happened to have some wonton wrappers (you can slice them into thirds and fry in a little oil to make wonton crisps for Asian salads- yum-o!) and tried these. They were super easy, you just have to watch and make sure you aren't overcooking or burning them. They are especially yummy with powdered sugar sifted on top. Enjoy!

16 wonton wrappers
1 egg, beaten to blend
1 cup chocolate-hazelnut spread (recommended: Nutella)
Vegetable oil, for frying
Powdered sugar, for dusting

Line a baking sheet with plastic wrap. Place one wonton wrapper on the work surface. Brush the edges of the wrapper lightly with egg. Spoon 1 tablespoon of chocolate-hazelnut spread into the center of the wrapper. Fold the wrapper diagonally in half over the filling and press the edges of the wrapper to seal. Place the ravioli on the prepared baking sheet. Repeat with the remaining wonton wrappers, egg, and chocolate-hazelnut spread.

Preheat the oven to 200 degrees F. Add enough oil to a heavy large frying pan to reach a depth of 2 inches. Heat the oil over medium heat to 350 degrees F.

Working in batches, carefully add the ravioli to the hot oil and cook until they are golden brown, about 45 seconds per side. Using a slotted spoon, transfer the ravioli to a plate lined with paper towels to drain. Then, transfer the cooked ravioli to another baking sheet and keep them warm in the oven while frying the remaining ravioli. (The fried ravioli can be prepared 1 day ahead. Cool them completely, then cover and refrigerate. Before serving, place them on a baking sheet and rewarm in a preheated 375 degrees F oven just until they are heated through, about 7 minutes.)

You can also garnish these with sugared mint leaves, one leaf per ravioli. Spray the leaves lightly with cooking spray, then one at a time dredge lightly into granulated sugar.