chocolate eclairs

These are one of my all-time favorite desserts. They are oh-so-good!!

Cream Puffs

If you are having company I would maybe double this. The filling recipe to follow could probably fill 3 of these batches and the frosting would cover 2-3 of these batches. I like to make a batch of cream puffs day sometimes when I make all this, then fill them with left over filling and frost them, because they are so good fresh.

1 C. water

1/4 tsp. salt

1/2 C. butter

1 1/4 twice-sifted flour

3 eggs

1. Heat water, salt and butter in a large saucepan over medium heat until butter is completely melted and water begins to boil. Add flour all at once, beating constantly until thickened and smooth.

2. Place dough in mixing bowl (kitchen-aid or bosch preferably). Add eggs one at a time, beating until smooth after each addition. Dough should be soft and be able to hold a form, but not runny.

3. Place dough in ziplock bag and cut a corner off, leaving a hole of about 2-3 inches to pipe out 3-5 inch logs. Place a few inches apart on greased cookie sheets.

4. Bake @400 degrees for about 30 minutes.

See more pictures and slightly different recipe here.

Filling

small box of cook and serve vanilla Pudding

1 Tbsp. butter

1 egg

1 tsp. vanilla

1 quart whipping cream (with sugar to taste)

1. In saucepan mix vanilla pudding according to directions. Melt butter in mixture while hot.

2. Transfer pudding to mixing bowl (again, preferable a kitchenaid or bosch) and begin to mix mixture and cool it down. Add vanilla. Once mixture is cool enough to not cook the egg when added in, add egg:)

2. In a separate bowl whip whipping cream until thick and holds forms well (add sugar to taste as you are whipping it).

3. Fold whipping cream mixture into vanilla pudding mixture.

Inserting filling into cream puffs

Either slice puff pastry in half and spoon filling in the middle, or pipe filling into the center through a whole (pastries will be very light, airy and have plenty of storage room in center for filling : d )

Frosting

You can use your favorite chocolate frosting recipe. I used this one:

1/2 C. butter

1/3 C. cocoa powder

1/4 C. evaporated milk

Box Powdered sugar

1 tsp. vanilla

1. Melt butter (on stovetop or in microwave), then stir in cocoa powder. Transfer mixture to mixing bowl if it is not already in one.

2. Stir or mix in evaporated milk. Then mix in powdered sugar. Add vanilla. Feel free to add more or less of any of the listed ingredients. This is a very forgiving and easy recipe that can easily be adjusted to your liking.

Pipe or Spread onto tops of eclairs and ENJOY!!!

treats: rounds 2 and 3

Caramel Popcorn
1 cup butter
2 cups brown sugar
1/2 cup light corn syrup
1/2 tsp salt
1/2 tsp baking soda
1 tsp vanilla

Bring butter, sugar, and corn syrup to a boil, stirring constantly. Then boil 5 minutes (or until temperature gets about degrees).
Add baking soda and vanilla. Add gradually to 6 quarts of popped corn. Bake in shallow pan for 1 hour, stirring every 15 minutes ( I drizzled melted white and milk chocolate over the batch afterwards for fun).

Chocolate Mint Brownies
1 cup flour
1/2 cup butter, softened
1/2 tsp salt
4 eggs
1 tsp vanilla extract
2 cups chocolate syrup
1 cup sugar

Combine ingredients in a large mixing bowl; beat at medium speed for 4 minutes. Pour batter into a greased 13x9x2" baking pan. bake at 350 degrees for 30 minutes (top will appear wet) and let cool for thirty minutes.

FIlling:
2 cups confectioners' sugar
1/2 cup butter, softened
1 Tbsp water
1/2 tsp mint extract
3 drops green food coloring

Combine ingredients and mix in medium bowl. Beat until creamy. Spread over cooled brownies. Refrigerate until set.

Topping:
1 package (10 oz.) mint chocolate chips (I used andes mints baking pieces)
9 Tbsp butter.

Melt over low heat in saucepan. Let cool for 30 minutes or until lukewarm, stirring occasionally. Spread over filling. Let cool, serve, and enjoy!

making a list...

and checking it TWICE. Can you believe Christmas is almost HERE??? I am both excited and a little nervous that I may not get everything done I want to before it arrives. I wonder how Santa deals this time of year?!

I got my first round of making treats and delivering them out of the way this weekend. Round one went to all family and friends leaving town and/or those who live on the other side of town. Now it is time to get to baking again and get those closest to me (in vicinity). Round three will go to those I missed before they skipped town. Whew! Baking is a lot of work. But, I really can't complain as I love to do it, eat it along the way, and give the majority of it away:)

First Round:


I got the boxes from Martha's new Walmart line.

Recipes:

Fantasy Fudge (there seem to be a few different recipes circulating out there all called 'Fantasy Fudge.' This is my fav):
3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
12 oz. semi-sweet chocolate chips
7 oz. jar marshmallow cream
1 tsp vanilla
1 cup chopped nuts (optional)

Melt sugar, margarine and milk in saucepan. Bring to boil stirring constantly until candy thermometer reaches 234 degrees. remove from heat and stir in chocolate chips, marshmallow cream, vanilla, and nuts. Pour into 9x9 pan lined with wax paper.

Almond Roca:
King Size Hershey Bar, grated
4 oz. slivered almonds, chopped fine (optional)
1/2 cup butter
1/2 cup margarine
1 1/2 cup granulated sugar

Sprinkle a fine layer of chopped almonds in the bottom of a 9x9 pan. Sprinkle half of the grated chocolate over the almonds. In heavy saucepan over medium heat cook butter, margarine, and sugar mixture stirring constantly. Cook until candy thermometer reaches about 300 degrees and mixture is a caramel color. Drizzle over chocolate and nuts. Sprinkle remaining chocolate over top, then almonds. Let cool and break apart with butter knife.

Caramels:
1 cup butter
2 cups sugar
14 oz. sweetened condensed milk
1 cup light corn syrup
1/8 tsp. salt
1 tsp. anise extract

Line 9x9 pan with greased tin-foil.

Melt butter over low heat in heavy 3 qt pan. Add sugar, sweetened condensed mil, corn syrup and salt. Mix well. Cook over medium heat, stirring constantly until candy thermometer reaches 244 degrees (firm ball stage). Add anise. Stir to mix. Quickly pour candy into prepared ban. Let cool several hours until firm. Cut into small squares and wrap with wax paper.

Up next: Caramel Popcorn and Mint Brownies