Pretty Pink Everything: Last Blog Of 2013

Pretty Pink Everything: Last Blog Of 2013:   Well, I must be excited about the coming new year. I woke up and looked at the clock and it said 5:00 a.m. So I decided to get up and hav...

Perfect Cream Puffs Recipe

Here is a recipe to try for the coming year..Enjoy! :)

Perfect Cream Puffs Recipe:

Recipe Type: Quick Bread, Desserts, Afternoon Tea
Yields: 2 dozen large cream puffs
Prep time: 15 min
Cook time: 30 minutes
Ingredients:

1 cup water
3 1/2 ounces unsalted butter, cut into small pieces
1/4 teaspoon salt
1 cup bread flour*
3 large eggs, beaten
2 egg whites (reserve yolks for pudding mixture)**
Fillings (see below for ideas)

* Bread flour is a high-protein flour. The high protein gives you more gluten and structure and helps the cream puffs rise. All-purpose flour may be substituted but the results won't be as spectacular. 

** The egg whites help the cream puffs to be more dry.

Preparation:

Preheat oven to 420 degrees F. Either line a baking sheet with parchment paper or with the non-stick baking mat. NOTE: Do not grease baking sheet, as the grease will cause the dough to flatten. Cut up butter into small pieces.

In a heavy saucepan over medium-high heat, combine the water and butter; bring mixture to a full rolling boil (make sure the butter has all melted).

Remove pan from the heat and add flour all at once, stirring vigorously with a wooden spoon until blended. NOTE: The flour absorbs the liquid rapidly, and must be mixed thoroughly until there are no lumps left. Reduce heat to medium; return pan to heat and continue stirring until the mixture leaves the sides of the pan and forms a ball. Remove from heat and transfer the dough to the bowl of a mixer. With the paddle attachment, mix at low speed until the dough has cooled slightly. It should be about 140 degrees F. (use your digital thermometer to test the dough).

In a small bowl, add eggs and egg whites; Whisk until mixed together. At medium speed, beat the eggs/egg whites in a little at a time. Add no more than a quarter of the eggs at once; wait until eggs are completely absorbed before adding more (at first the eggs will act like they don't want to mix in, but they will). When all the eggs are absorbed, the dough is ready to use. The dough should be soft and a little sticky, but be able to hold its shape.

Using two teaspoons: With one spoon, scoop up about 2 tablespoons batter for a large puff, 1 tablespoons for a medium-size puff, or 1 1/2 teaspoons for a cocktail-size puff. With other spoon, push batter off first spoon and drop in a mound onto prepared baking sheet. Place mounds about 2 inches apart.

Using plastic bag: Place dough into bag. Cut the end off one corner with scissors, to make an opening about 1/4 inch. Squeeze the mixture onto the pans.

Using pastry bag: Put a 1/4-inch star tip into your pastry bag. Fill the bag with the dough. Squeeze the dough out in a circle motion to create small silver dollar-sized circles.

NOTE: to smooth out any parts that stick up when you squeeze out the dough, just wet your finger in water or milk and smooth out. You can also glaze the puffs with a beaten egg wash to give it a shine. In this case use a pastry brush to smooth out the top as you glaze it.

Bake time varies depending on how big your blobs are. For 2-inch puffs, bake for a total of about 20 minutes, rotating the pans halfway through (switch pans so the top one is on the bottom rack and vice versa). At 1 minutes into the baking, lower heat to 375 degrees F. and continue baking until golden brown. Approximately 5 to 10 minutes longer for the small puffs, and 15 to 20 minutes longer for large puffs.

Remove from the oven and immediately prick the lower side of each puff with the tips of a sharp know. Turn off oven and return puffs to the oven. Leave the door open slightly and allow the puffs to dry out for 10 to 15 minutes. Remove and oven and let puffs cool completely on the baking sheet on a wire rack before filling.

For best results, use puffs with 24 hours, or wrap airtight and freeze.

Unfilled puffs may be stored in an airtight container for several days, but first cut them open and remove the strands of dough to prevent sogginess.

To freeze unfilled cream puffs, wrap tightly in plastic wrap or resealable plastic bags. Do not cut cream puffs open or remove the strands of dough before freezing. Thaw at room temperature.

Add the filling (of your choice) just prior to serving, otherwise the puffs will become soggy. Cream puffs may be filled with your favorite pudding, whipped cream, ice cream, or fruit.

When ready to fill, with a serrated knife, cut upper third from each puff and gently scoop out any moist interior. Fill with pastry cream or ice cream; recap with the top, dust with a little powdered sugar and drizzle with chocolate sauce if desired. Keep in a cool place until serving time, but not in the refrigerator.

Makes about 2 dozen large cream puffs, 3 dozen medium-sized puffs, to 5 to 6 dozen cocktail-size puffs.
 

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Hazelnut Creme Filling Recipe:
Recipes below Courtesy of Ellen Easton of Tea Travels™.

1 egg
1 tablespoon all-purpose flour
2 tablespoons granulated sugar
1 tablespoon instant coffee
1/8 cup finely-chopped hazelnuts (also known as filberts)
1 tablespoon cornstarch
1 cup milk
1 teaspoon pure vanilla extract
1 teaspoon hot water
2 tablespoons heavy cream, whipped

In a large bowl, beat egg with flour, sugar, instant coffee, hazelnuts, and cornstarch until well blended.

In a large saucepan over medium-high heat, add milk and bring almost to a boil. Remove from heat and slowly whisk the hot milk into the egg mixture. Return all the ingredients to the saucepan, cook for about 5 minutes, stirring constantly, until thickened and comes to a boil. Remove from the heat.

Add vanilla extract and hot water to the thickened mixture, stirring to combine. Set aside to cool until firm.

Fold in the whipped cream. Refrigerate until thick.

When ready to serve, horizontally slice the top of the cream puff to create two pieces (a top and a bottom). Fill each cream puff bottom with a spoonful of Hazelnut Creme Filling. Close with the top section.

Additions to this recipe may include flavored extracts or liquors, cocoa, food colorings, and flavored waters.

Maple Creme Filling Recipe:

1 egg
1 tablespoon all-purpose flour
2 tablespoons granulated sugar
1 tablespoon cornstarch
1 cup milk
1 teaspoon pure vanilla extract
1 teaspoon hot water
3 teaspoons pure maple syrup
2 tablespoons heavy cream, whipped

In a large bowl, beat egg with flour, sugar, and cornstarch until well blended.

In a large saucepan over medium-high heat, add milk and bring almost to a boil. Remove from heat and slowly whisk the hot milk into the egg mixture. Return all the ingredients to the saucepan, cook for about 5 minutes, stirring constantly, until thickened and comes to a boil. Remove from the heat.

Add vanilla extract, hot water, and maple syrup to the thickened mixture, stirring to combine and dissolved. Set aside to cool until firm.

Fold in the whipped cream. Refrigerate until thick.

When ready to serve, horizontally slice the top of the cream puff to create two pieces (a top and a bottom). Fill each cream puff bottom with a spoonful of Hazelnut Creme Filling. Close with the top section.
 

Maple Icing Recipe:

1 tablespoon heavy cream
1 teaspoon maple syrup
1/2 cup powdered (confectioners')

In a small saucepan, heat the cream and maple syrup until bubbling; remove from heat. Add the powdered sugar and stir until smooth (do not allow the mixture to boil).

While still warm, pour or spoon over the top section of each filled cream puff.Link:http://whatscookingamerica.net/Cake/CreamPuff.htm

Sausage-Cheddar Balls

Courtesy of Martha Stewart

Yields: 45

Oven Temp: 400

Ingredients

U.S.

Metric

• 1 1/4 cup(s) all-purpose flour
• 1/2 teaspoon(s) coarse salt
• 1/4 teaspoon(s) ground pepper
• 1/2 teaspoon(s) cayenne pepper
• 1 1/2 teaspoon(s) baking powder
• 2 cup(s) (1/2 pound) grated cheddar
• 1 pound(s) bulk breakfast sausage
• 1/2 large yellow onion, grated on large holes of a box grater
• 3 tablespoon(s) unsalted butter, melted

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Directions

Preheat oven to 400 degrees F. In a large bowl, whisk together flour, salt, pepper, cayenne pepper, and baking powder. Add cheddar and toss to coat. Add sausage, onion, and butter. With your hands, mix until well combined and roll mixture into 1-inch balls. Place balls, 1/2 inch apart, on a parchment-lined baking sheet. Bake until balls are golden and cooked through, 25 minutes. Serve warm.

Happy New Year!

XXII 2014 Olypic Winter Games

XXII Olympic Winter Games

Sochi 2014 Winter Olympics official logo
Host city	Sochi, Russia
Motto	"Hot. Cool. Yours."[1] (Russian: Жаркие. Зимние. Твои.)
Nations participating	85 (qualified) 85+ (estimated)
Athletes participating	2500+ (estimated)
Events	98 in 15 sports
Opening ceremony	7 February
Closing ceremony	23 February
Stadium	Fisht Olympic Stadium

Part of a series on

2014 Winter Olympics

Merry Christmas! See You After the Holidays!

Pretty Pink Everything: My Christmas Village

Pretty Pink Everything: My Christmas Village: This is from last year and it is much larger now. But I have no pictures to share. Next year I will be able to share more. Hugs Echo :) ...

Christmas Quotes

Christmas waves a magic wand over this world, and behold, everything is softer and more beautiful.  ~Norman Vincent Peale 
The best of all gifts around any Christmas tree:  the presence of a happy family all wrapped up in each other.  ~Burton Hillis


One of the most glorious messes in the world is the mess created in the living room on Christmas day.  Don't clean it up too quickly.  ~Andy Rooney


Happy, happy Christmas, that can win us back to the delusions of our childish days; that can recall to the old man the pleasures of his youth; that can transport the sailor and the traveller, thousands of miles away, back to his own fire-side and his quiet home!  ~Charles Dickens, The Pickwick Papers, 1836


There has been only one Christmas - the rest are anniversaries.  ~W.J. Cameron

Pretty Ornaments To Share

I love Christmas ornaments and thought I would share some favorites I have found on the web. Enjoy!

Pretty Snow Picture

Something to share with you...Hugs Echo :)

Let It snow......and it has!

Lots of snow in Ohio. It is very pretty. Have a great Sunday! Hugs Echo

Let It Snow!

As some of you know I live in Ohio. Well we are suppose to get about 3-6 inches of snow tonight. Winter is officially here but on the yearly cal. it is the 21st of December.

So if you are in Winter Wonderland stay warm. Hugs Echo :)

Teriyaki-Glazed Bacon Water Chestnuts

What You Need

1

pkg.  (2.52 oz.) OSCAR MAYER Fully Cooked Bacon

12

whole  water chestnuts

12

 green pepper strips

2

Tbsp.  teriyaki baste & glaze sauce

Make It

HEAT oven to 350°F.
WRAP bacon around water chestnuts and peppers; secure with wooden toothpicks.
PLACE in shallow baking dish; brush with glaze.
BAKE 10 to 12 min. or until heated through. Discard toothpicks before serving.

Kraft Kitchens Tips

Special Extra

For a festive touch, prepare using a combination of red and green pepper strips.

Make Ahead

Appetizers can be assembled in advance. Refrigerate up to 2 hours before brushing with glaze and baking as directed.

Food Facts

The number of water chestnuts in an 8-oz. can vary greatly. If using smaller water chestnuts, cut bacon slices in half before using as directed.

Sunday Blessings

Celebrate Tooney

Last Saturday morning my Cat Tooney Girl Passed on to Rainbow Bridge. I had her for 11 years of pure joy and love. A very devoted,spunky girl. I am still not myself but trying to get back into some normalcy. I know that many of you are starting to decorate and get in the "Spirit of Christmas." I wish the whole year people would feel this. But we get caught up in everyday living. My Tooney  has taught me to step back and really enjoy the small things and to spread  real love to one another yearly. Celebrate life and I hope each of you have a Wednesday filled with happiness. Hugs Echo