I'm making a COME BACK!

Hello Bloggers! I'm baaaacckkk!!! This has been a busy busy busy busy busy year, yet a successful one! I started a new job and have had only time to eat, sleep and work. BUT, I am back and able to spend more time with the thing I love to do most, COOKING! Since September I've been cooking up a storm, it's been my stress reliever : ). I've made some new recipes and some recipes that my family and I make on a weekly basis. I'm back to share all that I have learned and all that I have made... So enjoy! Don't be afraid to email me if you have a question or need a recipe for a certain occasion (mlynndeb@gmail.com)... Now Lets Get Cookin' !!!!!


Let's start with something sweet. This was a huge hit at work and with my family and friends. And the best part you can put whatever filling you want, sweet, savory you name it! :

The Easiest and Yummiest Cream Puffs EVER


1/2 cup of butter
1 cup water
1 cup flour
4 eggs


First add water and butter into a small pot and heat until mixture is melted and boiling. Once boiling, add flour and quickly stir and mix ingredients until forms and ball (maybe stir for about a minute). Take off stove and add 4 eggs one at a time, stir each one in and then add next egg. Dough should be really sticky.


** If you would like to, add a table spoon of sugar and mix well, this will add a little sweetness to the puff.


Pre-heat oven to 400 degrees. Place parchment paper on cookie sheet. Now, if you want to get fancy, add mixture to a larger zip lock bag, snip the corner and squeeze little puffs onto the sheet. For me, I just take a tablespoon and make my own little plumps of goodness. Each little ball should be a bit bigger than bit sized.


Bake for about 35-40 minutes.


Filling:


THIS IS THE MOST SIMPLEST FILLING EVER!


When I began to make cream puffs it was around Thanksgiving. So, I wanted to pick a flavor to go along with this holiday. I picked pumpkin mousse.  Ya I know tell me about it, you are definitely going to love this.


1 tub of lite cool whip
cinnamon
1 can of pumpkin
1 pkge of butterscotch pudding (sugar free/fat free)


First make pudding according to the pkge ( I put a little less milk). Once fully mixed, add whole tub of cool whip, then add the whole can of pumpkin and about a tablespoon of cinnamon (You can add less or more or not at all, totally up to you).


Then fill cream puffs once they cooled and have been sliced (longitude ways  : D).


Then Enjoy!! : )

*****This is an awesome low fat mousse that you can serve on its own! The best part about this is you can substitute any flavor of sugar free/fat free pudding to cool whip (minus the pumpkin) and make instant mousse! I add cinnamon to the chocolate mousse, it brings out the chocolate flavor, simply yummy!