Eclairs

    Eclairs are one of my weaknesses.  I try very hard not to look at them in pastry shops because I know I will buy one and eat it and want another.  
     Now I have a recipe that tastes very much like the eclairs I had in France.  I'm typing this with chocolate covered fingers and the taste of sweet white cream, as I take bites out of what is left, in between words.  Tomorrow I diet!...or cook more.  I'm not sure which yet.

     I am offering two fillings for this.  One uses uncooked egg whites and is more labor intensive.  If the thought of raw eggs bothers you, or you just want to hurry up and make the cream so you can start eating, then the second filling is for you.  

For the eclairs, I suggest that you measure all the ingredients first and have them ready.

Mix until glossy

   Eclairs:

1 cup of milk 
1/4 teaspoon of salt 
1/4 teaspoon of sugar 
1 stick of unsalted butter
1 1/4 cups of bread flour
3 large eggs
2 egg whites

Preheat the oven to 375 degrees.  Over medium heat, in a non-reactive pan, combine the milk, salt, sugar and butter and bring to a simmer.  As soon as the butter is melted, quickly add the flour and stir constantly with a wooden spoon for 3 minutes.

Transfer the mixture to a bowl of a stand mixer and mix to cool down with the paddle attachment.  Mix until it stops steaming then add the eggs and whites.  Continue mixing until completely incorporated and glossy.  

Put the batter into a pastry bag or plastic bag with a hole cut out, about the size of a hot dog.  On a silicon-lined sheet, pipe lines about 6 inches long.  Use a wet finger to pat down any peaks.

Bake for 20 minutes, then lower the temperature down to 325 degrees and bake for 20 more minutes.  Slice longways when cooled.

   Filling #1:
  
2 egg whites
2 teaspoons vanilla
4 Tablespoons milk 
4 Tablespoons flour
1 1/2 cups shortening (Crisco)
2 cups powdered sugar

Beat all ingredients except sugar until smooth and fluffy.  Add sugar and beat until smooth.

   Filling #2:

2 cups heavy cream
1/2 cups powdered sugar
1/2 teaspoon extract (vanilla or almond)

Mix all ingredients in a stand mixer with whisk attachment until stiff peaks form.


Put either Filling #1 or Filling #2 into pastry bag or plastic bag with a large hole and pipe into each eclair.

   Glaze:

1 cup heavy cream
8 ounces of milk chocolate, broken into small pieces

Heat the cream in a small pan until simmering.  Pour over the chocolate in a metal bowl and stir until smooth.  If there are still chocolate chunks, reheat on the stove top. 

Let cool slightly and thicken.  Spoon over the eclairs.

Keep eclairs refrigerated, unless you eat them all.  

 

Pasta with a Basil, Garlic and Creamy Cheese Sauce

 I'm always looking for any excuse to eat basil.  I just love it.  If they made basil perfume, I'd wear it.  I like eating it, smelling it, growing it and putting it on pasta.  I suggest using a pasta with ridges that can hold the sauce, like radiatore or penne. 

This takes only minutes to make and is surprisingly creamy and flavorful.  

Don't limit yourself to pasta, you can use the sauce for meats or fish too.

This recipe can be doubled.
 
1/2 pound of pasta
1 garlic clove
1 ounce of goat cheese
1 Tablespoon of cream cheese
1/4 - 1/2 teaspoon of salt, to taste
1/4 teaspoon ground black pepper
3 oz of fresh endive
2 basil leaves

 

Cook pasta according to directions on packaging.  

Mince the garlic in a food processor, then add the rest of the ingredients and blend until smooth and creamy.

Drain the pasta, reserving 1/2 cup of cooking liquid.  Spread mixture over the hot pasta and stir.  Add cooking liquid, if needed, to moisten.  

  Season with salt and pepper and cheese, if desired.  Serve hot.

Open Face Crab Rangoons

    If you have never tried Neufchâtel Cheese, you are really missing a good flavored cheese.  You can find it next to the cream cheese in the grocery store.  It has almost identical packaging to the cream cheese so it's easy to pass by.  There is a difference in taste.  Neufchâtel is smoother and lacks the tang of cream cheese.  It also has less fat and fewer calories.  If you aren't into trying new things, cream cheese will do in this recipe, but try mixing in some goat cheese with it. 

     These rangoons are delicious and so very easy and quick to make.  In 10 minutes you will be done and sitting back, relaxing and in another 18 to 20 minutes you will be serving these up.  They make great appetizers or a nice side dish.


1 can of crabmeat, drained
4 oz Neufchâtel Cheese, softened
1 Tablespoon of finely chopped onions
1/4 cup Mayonnaise (I used light mayo)
12 wonton wrappers

Optional: avocado for garnish


     Preheat oven 350 degrees.  

     Mix crabmeat, Neufchâtel cheese, onions and mayo.

    Spray 12 mini muffin cups with cooking spray.  Place 1 wonton wrapper in each cup.  Fill evenly with crabmeat mixture.

    Bake 18 to 20 minutes or until edges are golden brown and filling is heated through.  Garnish with avocado or any other vegetable you like.

 Pin this recipe! 

Black and White Chocolate Popcorn

     If you like popcorn and you love chocolate, then you will want to make these treats.  Kids love helping with these and if you need a nice gift or a pot luck dessert, try these!

     There are two recipes here, one for white chocolate and one for milk chocolate, but the differences don't end there.  One is a bit salty and has some fruit while the other is peanut butter flavored.  Why don't I stop talking about it and just let you see for yourself? 


     If you have an air popper, use that or low-fat microwave popcorn.  You want the least amount of butter on the popcorn when you add the flavoring so it all sticks.




1/3 cup of unpopped popcorn (this is enough for both flavors, 5 cups popped each)
Pop the popcorn then:

Sweet and salty

5 oz of white candy coating
1/2 cup mini M&Ms
1/2 cup broken mini pretzels
1/2 cup raisins (or try any dried fruit)

Melt the candy coating in the microwave.  Try for 1 minute and then go in 10 second intervals, stirring in between until melting.  Stir the candy coating into 5 cups of the popped popcorn.  Then add the rest of the ingredients and stir until mixed. 

 
Chocolate Peanut Butter

9 mini Reese's Peanut Butter Cups
1 Tablespoon of butter

1/2 cup of honey roasted peanuts

Melt the peanut butter cups with butter over low heat.  Stir the melted chocolate into the remaining 5 cups of popcorn and add the peanuts.  Continue stirring until mixed.  I left a few clumps of chocolate because I like it that way. 

Let each cool for about 30 minutes, then put in an airtight containers - or just eat them.  I ate mine while it was still warm but if I had any left, I would have let it cool then stored it.





Pin this recipe!

Jalapeno Poppers - Baked

     You'll never miss the breading in this recipe.  These poppers let the taste of the jalapeno shine while offering a creamy, cheesy center. 

6 jalapenos
2 ounces of cream cheese, softened
1/2 teaspoon of horseradish
2 teaspoons of mayonnaise
1 teaspoon honey
1/2 teaspoon whole grain mustard
1/2 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
Dash of garlic powder
Salt and Pepper, to taste
Cayenne pepper, ground

     Preheat the oven to 400 degrees.
     
     Halve the jalapenos lengthwise.  Remove seeds and membranes. 

     Mix the rest of the ingredients except the cayenne, in a bowl and spoon into the jalapenos.

     Bake for 15 minutes, turn oven to 425 degrees and bake until the filling browns, about 5 minutes.  Remove from the oven and sprinkle with cayenne pepper, to taste.

Ranch Dip for Wings

   This is a great thick, creamy and tangy dip for chicken wings.   You can store it in a pint jar and shake it to mix it right before using.  It can be used right away, but it's better if you let it marinade at least an hour.

1 1/2 cups mayonnaise
1/2 cup buttermilk
1 teaspoon garlic powder
1/2 teaspoon fresh dill, minced
1/2 teaspoon honey
1/3 teaspoon salt
1/4 teaspoon Dijon mustard
1/8 teaspoon ground black pepper

Mix all the ingredients.  Store in an airtight container in the refrigerator.