Pate a Choux Recipe (Cream Puff Pastry)

Hello lovelies!

This past weekend, I was craving for some Pate a choux. I haven’t had any of these bad boys in so long. If I can remember, the last time I had this was on my wedding day, which was over five years ago. Since I’ve been working at home during the weekends lately, I decided to make my own Pate a choux. Pate a choux is a classic French, light pastry dough that is also used to make eclairs. Some people also make this into savory cheese pugs but I just simply like it as a dessert treat. I filled mine with vanilla pudding but I heard you can fill it with ice cream as well. These bad boys are so easy to make and yet delightful to the taste.

Ingredients:

1/2 cup (1 stick) unsalted butter, cut into 1/2 inch pieces

1 tsp. sugar

1/2 tsp. salt

1 1/4 cups all-purpose flour

4 large eggs, plus 1 large egg white

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Directions:

Preheat the oven to 400 degrees. Bring butter, sugar, salt, and 1 cup water to a boil in a medium saucepan. Remove from heat. Using a wooden spoon, quickly stir in flour. Cook over medium-high heat, stirring constantly, until mixture pulls away from sides. Transfer to the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until slightly cooled, about 1 minute. Raise speed to medium; add whole eggs, 1 at a time, until a soft peak forms when batter is touched with your finger. Transfer to a pastry bag or in my case a Ziploc bag with a 1/2-inch plain round tip. Pipe 1-inch rounds onto baking sheets lined with parchment paper, spacing 1 inch apart. Bake in 400 degrees for 10 minutes and then reduce oven temperature to 350 degrees. Bake until golden, 20-25 minutes. Transfer over to a wire rack; let cool completely. Puffs can be refrigerated in an airtight container up to 1 day or frozen up to 1 month. You can add any filling you like after this. I made sugar-free vanilla pudding. Ta Da! Now you got yourself, a delightful dessert. Enjoy!

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TURKEY CHILI & CORNBREAD RECIPE

The weather here in Houston is getting cooler again and what is better than coming home to a warm bowl of chili with some homemade cornbread. Yum!  I love it when the weather is cool or gloomy because I enjoy making some comfort food and to be tuck under the covers. For this recipe I like to make a healthier alternative to the regular chili. Not only does this recipe have low calories but it taste delightful!

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Turkey Chili Recipe

Ingredients:

1 pound lean ground turkey

1 small red onion, chopped

2 garlic cloves, minced

1 can diced tomatoes, undrained

1 can black beans, rinsed and drained

1 can reduced-sodium chicken broth

1 bag frozen sweet corn, thawed

1 can (6 ounces) tomato paste

1 tsp. chili powder

½ tsp. pepper

¼ tsp. ground cumin

¼ tsp. garlic powder

¼ tsp. salt

Optional toppings: reduced-fat sour cream, low-fat shredded cheese, fresh minced cilantro, and sliced avocados

Directions:

In a large skillet, cook the turkey and onion over medium heat until meat is no longer pink. Add garlic; cook for 1 minute longer. Drain. Stir in the tomatoes, black beans, broth, corn, tomato paste, chili powder, pepper, cumin, garlic powder, and salt. Cover and cook on low for 2-4 hours or until heat through. Serve with optional toppings if desired.

 

Cornbread Recipe 

Ingredients:

1 cup cornmeal

½ tsp. baking soda

1 cup all-purpose flour

½ tsp. salt

½ cup butter

2 eggs

2/3 cup sugar

1 cup buttermilk

Instructions:

Preheat oven to 375 degrees. Grease an 8 inch square pan. Melt butter in a large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended and few lumps remain. Pour batter into the prepared pan. Bake in the oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

I hope you enjoy this recipe. Let me know if you have a favorite dish you like to eat during the rainy or cooler days.

CHEWY PEANUT BUTTER CHOCOLATE CHIP COOKIES

If you love Reese’s Peanut Buttercups or Reese’s Pieces as much as my husband does, you will love these Peanut Butter Chocolate Chip Cookies! They are chewy with a slightly crisp edge, making these the best cookies ever! I am very picky when it comes to the texture of cookies. I love my cookies chewy and soft. So this is my go-to recipe when I want some yummy chocolate chip cookies. Get your milk ready, its cookie time!

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Ingredients:

2 cups plus 2 tbsp. all-purpose flour

1/2 tsp. baking soda

1tsp. salt

1 cup (2 sticks) unsalted butter, room temperature

1 cup packed light-brown sugar

½ cup granulated sugar

2 large eggs

2 tsp. vanilla extract

1 cup semi-sweet chocolate chips

1 cup peanut butter chips

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Directions:

Preheat oven 350 degrees. Line two cookie sheets with parchment paper. Whisk dry ingredients together in a medium bowl; set aside. With a mixer, mix butter and sugar until thoroughly combined. Beat in egg, yolk, and vanilla until combined. Add dry ingredients and beat at low-speed just until combined. Stir in chocolate and peanut butter chips. Use a melon scooper to scoop out dough. Drop dough about 2 inches apart on baking sheets. Bake until cookies are golden around the edges, but still soft in the center, for about 8-10 minutes. Optional: add extra chocolate chips on top. Remove from oven, and let cool on baking sheet. Transfer to a wire rack, and let cool completely. Store the cookies in an airtight container at room temperature up to 1 week. Enjoy!

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CRAB EGGS BENEDICT RECIPE

Brunch makes weekend mornings wonderful! I love brunch on a beautiful Sunday morning with my husband, spending that quality time with him and enjoying some yummy breakfast just tops it off. One of my favorite breakfast recipes is crab eggs benedict. Possibly it is because of the buttery taste of English muffin, the sweetness of fresh crab meat, and the creaminess of Hollandaise sauce that makes the dish just scrumptious. Pair it with a glass of mimosa and you got yourself a delicious breakfast.

crab benedict

Ingredients:

6 large egg yolks

¼ cup lemon juice

2 tablespoon Dijon mustard

1 ½ cups melted unsalted butter

½ teaspoon salt

1/8 teaspoon black pepper

1/8 teaspoon cayenne

4 English muffins

2-6 ounce cans of crab meat

4 large eggs

Directions:

Make hollandaise sauce: In the bottom of a double boiler bring 1 inch of water to a simmer over high heat and adjust heat to maintain simmer. Put egg yolks, lemon juice, and mustard in top of a double boiler and set over simmering water. Wish yolk mixture to blend.

Whisking constantly, add butter. Then add salt, pepper, and cayenne and continue whisking until thick about 3 minutes. Adjust seasonings to taste. Remove from stove and set aside.

Optional: Sautéed spinach. In a large skillet, heat the oil over high heat. Add spinach and cook. Add some garlic powder, salt and pepper to taste.  

Preheat oven to 450 degrees. Split English muffins and arrange on a baking sheet in a single layer. Bake until toasted, about 5 minutes.

Put 2 muffin halves on each plate and top sautéed spinach and crab, dividing evenly.

Poach eggs: Bring 1 inch water to boil in a 12-inch wide pan. Lower heat so that small bubbles form on the bottom of the pan. Crack eggs into water 1 at a time, holding shells close to the water’s surface and letting eggs slide out gently. Crack eggs in 2 batches to keep them from crowding, 3-4 minutes for soft-cooked. Lift eggs out with a slotted spoon, pat dry with a paper town, and place 1 egg on each crab-topped muffin half.

Top each egg wit 2-3 tablespoons of reserved hollandaise sauce and serve hot.

CINNAMON SWIRL PROTEIN BREAD

Since we are on a healthy binge… How about a sweet and healthy recipe? I will be showing you how to make this scrumptious cinnamon swirl protein bread. The smell of freshly baked cinnamon bread with a morning black coffee will help start the day. For the indulgence of sweetness that is overflowing with protein. And the best part about it, is that it has fewer calories than your average cupcake. What a win, win situation!

cinnamon swirl protein bread

Ingredients:

1/3 cup Truvia

2 tsp. cinnamon

1 1/2 cups oat flour

2 scoops vanilla whey protein

1 tbsp. baking powder

1/2 tsp. salt

1/2 cup Truvia

2 egg whites

1 cup unsweetened almond milk (Almond Breeze)

1 4 oz. jar of baby food applesauce

1/4 cup low sugar vanilla yogurt

Directions:

Preheat oven to 350 degrees. Spray 8×8 dish with non-stick spray. In a small bowl combine 1/3 cup Truvia and 2 tsp. cinnamon. Then in a large bowl combine 1 1/2 cups oat flour, 2 scoops vanilla whey protein, 1 tbsp. baking powder, 1/2 tsp. salt, and 1/2 cup Truvia. Whisk all the ingredients and set aside. Now in a medium bowl combine 2 egg whites, 1 cup unsweetened almond milk, 1 4oz. jar of baby food applesauce, and 1/4 cup low sugar vanilla yogurt. Whisk these ingredients together and add it to the large bowl. Pour it in the baking dish and sprinkle with half of the cinnamon/sugar mixture. Draw a knife through the batter to marble. Pour the rest of the cinnamon/sugar mixture on top. Bake for 24-28 min. Let cool completely and cut in squares to serve.

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Again, congratulations to Arlene for winning the one month giveaway! I hope you like it. Note to everyone: please do not feel discourage if you did not win the first time. I will be doing more giveaways in the future..

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FRENCH TOAST BACON CUPCAKES WITH MAPLE BUTTERCREAM FROSTING

Hello everyone! Sorry I have been behind schedule the last several days. I am in the process of renovating my daughter’s room. I will definitely post pictures up once it is fully completed. Here is a sneak peak of the process:

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However, for today’s post lets talk about a mixture of sweet and savory. I do not know about you guys but I love bacon! Now have you ever tried a bacon cupcake? It is like eating a french toast and a bacon all in one and can be eaten at any time of the day. I believe I saw a similar recipe to this from the Food Network. The sweet and salty flavors all complements itself.

bacon cupcakes

Ingredients:

1 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp cinnamon
1/8 tsp ground nutmeg
1/4 tsp salt
3/4 cup sugar
1/4 cup brown sugar
1/2 cup unsalted butter, melted then cooled
2 eggs, room temperature
1 tsp maple extract
1/2 tsp vanilla extract
1/2 cup milk
10-12 slices bacon

Directions:
Cook bacon in a fry pan until fully cooked and crispy. Turn the strips out onto paper towels when done and set aside to cool.  Cut a couple of strips of bacon into 1 inch pieces on a diagonal, to be used as garnish.  Finely chop the remaining bacon. Then, preheat the oven to 350 degrees.

Sift flour, baking powder, cinnamon, nutmeg and salt into a small bowl. In a large bowl beat together butter, sugar and eggs on medium-high speed until light and fluffy.  Feel free to sub bacon fat for a small portion of the butter.  Add the maple and vanilla extracts.  With the mixer running at medium speed, alternately add in flour mixture (3 additions) and milk (2 additions), starting with the flour mixture; beat until smooth.  Fold in chopped bacon until evenly distributed.
Scoop batter into muffin tin lined with paper cupcake liners. Bake for 15-20 minutes, until passing the toothpick test.  Place on a rack to cool.

Maple Buttercream Frosting:
2 cups confectioner’s sugar
2 sticks butter
4 oz. cream cheese
2 tbsp pure maple syrup
1/2 tsp vanilla extract
1/2 t maple extract
pinch salt

In a bowl with an electric mixer or stand mixer fitted with the paddle attachment, beat butter and cream cheese until light and fluffy.  Add maple syrup, vanilla, maple extract, and salt, and beat until fully incorporated.  Add confectioner’s sugar, one half cup at a time until reaching desired consistency.  Beat until smooth and fluffy, about 5 minutes. Frost or pipe onto cooled cupcakes.  Garnish with inch-long bacon pieces.

bacon cupcakes

I hope you all enjoy this recipe. I know it might sound kind of odd to add bacon to a dessert, but you will be surprise how delightful it is. If you make these let me know how they turn out and take some photos to share with everyone.
Last thing I would like to mention, I have a surprise for all my followers! YAY!!! I will give you guys more details tomorrow. Please stay tune.