Monday, September 26, 2011

French Vanilla Cream Puffs


Twenty-seven cream puffs were shared with co-workers, and it only took about 20 minutes for them to disappear. I do not usually make note of the amount of time it takes people to consume my food but I would definitely call this recipe a success.

Luckily, I stored away these three lone puffs for photographic purposes or else they would have been devoured with the rest...and no, I did not eat them all myself. Although, these cream puffs were so delicious that I easily could have hoarded them away for selfish reasons.

Light and airy pastry shells, filled with a french vanilla custard and topped with a chocolate ganache. They may look and sound a bit difficult but you will be surprised by the ingredients and ease of directions. The only consideration should be to the time-span in which you are looking to serve these little puppies. Due to a short fridge-life, I would serve the cream puffs within 1-2 days of baking.

Friday, September 23, 2011

Peach Pie


EEK! Its officially the beginning of Fall and I have waited too long on this post.  Now, my peach pie is out of season. Although if you lived in the warm, humid climate that I do, the stores are still bountiful with peaches and nectarines.

I would argue that the pie crust is the  most important element in a pie.  I understand the the filling is crucial to actually calling the dessert a "pie", however, I usually eat my way around the crust anyway.  When I'm finished with dessert, extra filling may be present on the plate but crust (if delicious) never is. I have used this same pie crust recipe in the strawberry-rhubarb pie posted. However the filling consisted of fresh Georgia peaches, sugar, lemon juice, vanilla, and some cornstarch. Next time, I would add more sugar which will be noted in the recipe. 

Maybe this pie will keep the feeling of summer alive a little longer. Or since Fall is officially upon us, apples in lieu of peaches will also work for a deep dish apple pie.

Sunday, September 11, 2011

Banana Bread


I had to bake this banana bread recipe in mini loaves or else I might have eaten the whole batch in a single sitting. And, anything "mini" is just plain adorable. Whenever I have bananas at my disposal that have reached their ripe peak, I will whip up some banana bread. Incredibly simple and amazingly delicious, this recipe couldn't be any better.  In fact, letting the bread sit overnight in a air-tight container only enhances the flavor.

This is one of my favorite recipes that I hope will become of yours as well.

 
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