Peanut Butter Cupcakes w/ Nutella Frosting. Wingin it at its finest.

Hope y’all had a good Memorial Day.

And ate lots of ribs. I on the other hand made Pulled-Pork. Took a good 9 hours to do it. But it was well worth it. I also made Cupcakes as well. This was improvised.

I went over to my friend Francesca or “Franny” as I call her right before she’s gone for the summer. While over there two things happened:

1. I have a natural ability to get lost. Took me nearly an hour to figure out where she lived.

2. Improvised desserts are fun and thrilling at the same time.

So while raiding the pantry, I came across two things: Peanut Butter and Nutella. We wound up making cupcakes from scratch.

I mean literally, I was just dumping stuff in the mixin bowl et voila this happened:

Peanut Butter Cupcakes w/ Nutella Frosting. Just sayin it sounds delish. It’s a word cuz Im too lazy to spell it out.

I made the batter for the cupcake while Franny did the frosting and did a heck of a job pipin’ out the frosting. And we got this:

Like I said, it was kinda of a “Pantry Raid”. But a fun raid no doubt.

Plus it was inevitable(thats a toughy to spell) that chocolate was gonna be used here.

I’ve discovered in the last few years or so, I’ve become a pro at “wingin it”. Going off improv.

I knew I shoulda gone into being a comedian!!!! Not really. I’m bad at telling jokes.

But a lot of times, whether speeches or whatever you wanna call this thing here. I tend to sometimes just let things go its own course.

Usually when I plan stuff out, it more than likely crashes into a firey flame. Thats a new saying of mine. But I digress(whatever that means)

But the recipe for what you see above was written down (i think) and here it is:

• 2 C Flour
• 1/2 C Brown Sugar
• 1/2 C Reg Sugar
• 1/2 C Butter
• 1/4 C Oil
• 1 tsp Baking powder
• 1/2 tsp Baking soda
• 1/4 tsp Salt (pb got enough salt to carry the flava. Yeah I said “flava”)
• 2 Eggs
• 1/4 C Milk

Bake at 325 degrees for about 18-20 minutes. It should yield about 15 cupcakes. Some seen here:

As for the Frosting.  You would have to ask Franny bout that. I didnt make it.

But it’s DOPE!!!

So that’s all I got, cuz like I said. We “Winged It”. Winging It is hard sometimes. But the beauty is that sometimes you’ll get some pretty dope results.

That sounded fly right? Or at least in my head it did.

Welp, thats all I got for today folks.

Like what you see?

Comment, Like and/or Subscribe to this page.

I swear I keep this sucker updated. If I don’t feel free to hunt me down and tell me so.

Well maybe not that. But for now, here’s a cupcake for dropping by

Look I made Pop Tarts Y’all!!! Blackberry & Peach Poptarts, That Is.

 

Pop Tarts.

I’m pretty sure we’ve all had one in our lifetime. Any particular favorites?? GO!!!!

I was a Brown Sugar Cinnamon as well as a Blueberry fan as a kid.  Then fast forward to college, I got hooked on the Cookie Dough flavor. Which is prob why ,at least one of the reasons, I got fatt-er.

Still love Pop Tarts though.

Lookin pretty “Rustic” no?

So what brought on the Pop Tart craze?

Welp, I’ve been wanting to make these for a while now. It took a combo of bein lazy along with that whole French dessert phase I had that prevented it.

But alas, Here it is!!!

“Alas” is a funny word.

So the flavor combo of Peach & Blackberry. I went with that cuz I LUVE me some peaches, but I’ve grown to love Blackberries.

The whole Tart-ness of the Blackberries and Sweet-ness of the Peaches work. Saw what I did there? I sound like a pro right there.

I know, I’m kinda slow on certain foods. It shocks the heck outta folks to know  that I had never eaten Sushi before.

Eatin raw fish doesn’t sound that appetizing to me. Don’t Judge.

So I was kinda thinking Blueberry when I was tryin this out. But Blackberries go well w/ Peaches like Blueberries.

So heres how I did what you see above:

Tart Dough

• 2 Cups Flour
• 1/2 tsp Salt
• 1/2 C Butter (Cold)
• 1 tsp Baking Powder
• 1/4 C Sugar
• 1/4 to 1/2 C Cold Water ( I’ll explain that later)

Filling

• 2 Peaches (Sliced)
• 1/2 Pint of Blackberries
• 1 tsp cinnamon
• 2 tbspoons brown sugar
• 1/3 C Reg Sugar
• 2 tsp cornstarch

Bake @ 350 degrees for 40 minutes.

Sidenotes

• With the cold water, it depends on where you at. It can take only a 1/4 C of water to get the dough to come together in a ball. It can take 1/2  a Cup. Just keep an eye on it.
• Afterwards, flour a  board and/or counter, then start working the dough out til it gets ply-able. Not sure how to spell that word yet.
• With the filling add the sugars & cinnamon over the fruits, let it sit for about 10 minutes. Add the cornstarch as a thickener.
• Put about a tablespoon of the fruit mixture on one cut-out and cover over with another cut-out.
• Also cut a hole in the center to let out steam and that way, the dough wont puff up.
• This will yield about 4 Big Pop Tarts for me. You can cut ‘em as small as you wanna.

And you get somethin like this

That one I was almost done eating. Like I said, Don’t Judge. They were good.

So give theses a try. What’s great about Pop-Tarts, in general. You can make any kinda of flavor you wanna. Wanna’s my new word for the day.

So use the dough recipe and go from there.

That’s all I got for now… Actually, I somewhat successfully pulled off the practice run of the Groomscake. Now the Grooms gotta try it now.

I’ll let y’all know how that goes. But as I was sayin, thats all I got for now.

Like what ya see? Comment, Like and /or Subscribe to this sucker. I swear I try to update it frequently.

Til then…What’s your favorite Pop Tart??? GO!!!!

 

Peaches n Creme..Brulee. Catchy title no?

Allo Y’all.

Hows May?

Mothers Day came and went, hopefully it was good for y’all. But the main thing to look forward to is the summer.

Now down here, one may think its already summer judging by how hot it is. But once Memorial Day hits, to me thats when summer is here.

And that means a couple of things:

First: It’s swimsuit season where everybody walks about damn near naked showing off what they’ve been working on during February (lets be real, nobody REALLY is workin out in January). For us guys, its daunting. Yeah I said it before, and I’ll say it once again: Its tough being a guy at the pool. Esp when you got a bit of a keg instead of a six pack.

And Two (and more importantly): PEACHES ARE IN SEASON!!!  HOORAY!!! And you get this:

Peach Creme Brulee.

As you can tell, I’m fairly a Peach Addict.

Pourque?

Though I am from Texas, I also grew up in Georgia where Peaches are king. And with the summer coming up, that means I’ll be doing a lot with the Peach. Esp the ones from the farmers market.

Last year in GA, I bought a whole bunch of Peaches and carried ‘em on a airplane back to Tejas.

Don’t Tell the Airport Security.

Back to the point, the Peach Creme Brulee was my gift to mi madre for Mothers Day.

She actually liked it. That was a first, I think.

Sidenote: Over the weekend, I got my hands on the fruit, Papaya. I was all excited about it, until I cut into.

One of the worst smellin fruits I’ve came across.

But anyways…..

So how’d I make Peaches N Creme Brulee? (With Caramelized Peaches)

Easy. Kinda like the last post as seen below, BUT

• 1 C Heavy Cream
• 1/2 C Peach Puree
• 4 Egg Yolks
• 2 Tbspoons of Brown Sugar + 2(more) Tbspoons.
• 2 Tbspoons of Reg Sugar
• 1 tsp vanilla
• pinch of salt.
• 1 Peach
• 1 Tlbspoon Butter

Bake for 40 Minutes @ 325 Degreez

Sidenotes:

• Let the Cream and Peach Puree “infuse” together in a saucepan on Med/Med-Low  Heat for about 5 minutes
• Whisk the egg yolks with the sugar(s) in a bowl.
• Once the Cream’s heated up, Pour (WHILE WHISKIN, tricky I know) some of the cream and make sure that you are still whisking the eggs. Other wise, you risk Peachy Scrambled Eggs, which sound gross.
• Afterwards pour it all back in the saucepan and whisk for a few minutes more.
• Take off the heat and add the Vanilla. Then pour into Ramekins.

After Baking, let it set in the fridge for about 3 hours. Then Brulee how you like.

• TO GET THE CARAMELIZED PEACHES: 1 Peach + 1 Tbspoon Butter+ 2 Tbspoons of Brown Sugar+ 1/2 a Lemon. In a pan.  Squeeze lemon juice over the peaches WHILE they cook. Cook til it gets all bubbly.

Then you get this bad boy here:

I think this could be a new staple for summertime desserts. No?

Welp, thats all I got for today. I’ve literally ran out stuff to talk about. Weird huh

Give this sucker a try. For reals.

Til then…keep workin towards that goal for the summer. Swimsuit season’s nearly upon us y’all!

Oh and 29 days til the Big Day…NO I aint gettin married, I’m makin a grooms cake.

What she order? Creme Brulee?

So I’ve finally done it!

I finally made Creme Brulee.

Also I apparently won an award while I was at it.

Ya. Yours truly got the “Kreative Blogger” Award. Apparently it’s been floatin around 4 a while. And I finally got it!!

It only took me a little over a year to do it.  That’s when I decided to make this sucker  what it is today. A Foodie Site.

BTW, anybody know how to collect the award??

So what do to make for this occasion??? CREME BRULEE!!!

Why Creme Brulee?? Its a Celebration!!!

But I’ve also wanted to make this for a while, back when I was goin thru my “French” phase. Scroll Down thataway and you’ll see some pretty unique French desserts.

Creme Brulee is a real easy thing to make, what I think folks are scared of is the “Brulee” part.  Which is French for “Burnt”. There goes that French put to good usage y’all!

I myself wanted to get one of those giant blowtorches, however I can’t find one. So I had to use the Broiler button on the oven.

Just make sure to keep an eye on it. Cuz you take your eye off of it. You’ll have more than Brulee on that Creme.

So this is how I made this here:

Vanilla Creme Brulee

• 1 C Heavy Cream
• 4 egg Yolks
• Pinch of Salt
• 1/4 C Sugar
• 1 1/2 tsp Vanilla Extract

Bake for about 40 Minutes @ 325 Degrees.

Sidenotes

• This will fill about 4 ramekins. Or Heat-Proof Coffee Mugs
• Make sure to place them in a water-bath (or salle de baine, if ya fancy). Why? Helps them cook evenly, so the top don’t overcook while its still not in the center.
• The best way to tell that they are done, the center is jiggly in the center. Not wobbly or liquid-ee. It’s gotta be jiggly yet firm.
• To test THAT theory, with a glove shift the rack in the oven to see how they move, if they wobbly, They aint done yet.
• Afterwards, place in the fridge for at least 2-3 Hours to firm up.  Kinda like cheesecake.
• Place about  A tablespoon of sugar up top, then burn w/ a torch OR place on the Broiler for about 30 seconds til its caramelized up top.

And that’s it. Pretty simple no?

Give it a try. I dare ya. For realz.

So I may bring back the French dessert thingy, I may go another route. Who knows.

But summer’s nearly here, I think Ice Cream is in order. Last year I made Sorbet. I’m thinkin it’s time to try to make Ice Cream.

From scratch. (GASP!!! Clutch The Pearls!!!)

Anyways, y’all like what you see on here??

Like, Comment and/or Subscribe. I do keep this sucker updated frequently.

Who knows, I could win more awards. That’d be cool. Anybody know if and when they mail ‘em out?

Guess I’ll have to figure that out, now excuse, I got some Creme Brulee to eat.

Adios!!!

“Fun”fetti Sugar Cookies. I can’t think of a “better” title.

This week, I started that “Insanity” workout.

One of my dumber ideas I think.

And it don’t help that I hurt my back too. When I saw that infomercial 4 it. I thought I would cry during the workout.

But  it’s more of the fat crying in the form of sweat. I hadn’t sweated so hard in my life workin out.  But I keep remindin myself Swimsuit season’s nearly here.

For guys it aint as easy.(Yes, ladies, I said it.)

But I’ve made (some)progress.

So what does working out have anythin to do w/ these seen here?

I don’t know. I’ll get back to y’all on that one.

But maybe as something “FUN” (HELLO!!) to have to make while you sweat away your sanity to fit into some tight clothing.

Now it seems odd, but I hadnt really “DIET”ed at all. I’m first of all a guy. And guys gotta eat.

And secondly, I’m all for eating what you want, as long as you dont over-do-it.

If you know you getting full, why eat til you wind up w/a food baby?

That’s just Cray. Plus it aint worth it.

Fruits and veggies are good too. (Duh)

But I think you can have some dessert and splurge a bit.

So without further a do (or dont, whatever you wanna say)

Here’s how you make these:

 

Funfetti Sugar Cookies

•   2 1/2 C Flour
•  1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/2 tsp Salt
• 1/2 C Butter (softened)
• 1 C Sugar
• 1/2 C Brown Sugar
• 2 eggs
• 2 tsp vanilla
• 1/2 Bottle of Sprinkles

Bake @ 350 Degrees for 10-12 Minutes

Sidenotes:

• Start with creaming the butter & sugar and add everything else BUT the bottle of Sprinkles
• Place the 1/2 a Bottle of Sprinkles in a bowl
• Roll up the cookie dough in balls and dip them in the Sprinkles. Then place on cookie sheet.
• These make about 24-27 Cookies. Depending on the size of the dough balls.

And there you have it. “FUN”Fetti Cookies.

Not sure how many “Calories” are in theses. Somebody look that up 4 me.

But I’m pretty sure one of these a day wouldn’t hurt. Just dont eat half of ‘em at once.

So, y’all like what you see?

Like, Comment and/or Subscribe. I do update this sucker a lot. By a lot, I mean Weekly.

So folks, that’s all I got for now. Til next week. Remember, Eat til you get full.

Not til you have a food baby. Cuz they’re not fun. No sir.

Reese’s PB Cookies. At least my take on it anywayz.

I’ve realized two things: One, I LOVE Peanut Butter and Two, I need to travel more.

I don’t know if you can tell from previous post (For those that follow, if not it’s okay WELCOME!) but I love Peanut Butter.

Yeah I said it.

Whatever dessert you can think of, if it aint got Peanut Butter in it. It means NOTHING to me.

Well not really. Just 4 dramatics, yeah.

But lately, I’ve been on a cookie making phase, besides making French Desserts. (I know I broke the streak!! Oh wellz.)

But one of my favorite things to make are PB cookies. Why? Cuz they are easy to make.

And it can be in your interpretation. Fancy word. But you can make it as crunchy and crisp as you want. Or as soft and chewy as you want.

I more on Team Soft Chewy Cookie. Who came up with this whole “TEAM” phase thing BTW?

But back to the subject at hand:

Theses cookies seen above here kinda remind me of those jumbo-sized cookies they sell at the Food Court in the Mall. Soft and Chewy. Just like how I like ‘em.

But  the second part of this post, how I need to travel more. Whilst at work.

Yeup, I said Whilst.

I realized, I have never been to either the West Coast (i.e.Cali) or East Coast (i.e. New York)

I’m from the South and I’ve been all over the South (with the exception of Arkansas, not sure why though) and I went to skool in the Midwest.

Yet West Coast and East Coast have eluded my travel plans like a Honey Badger.

I figure this year, I’m gonna travel more. I already done went on an impromptu road trip.

That said, if I yall know any places, feel free to comment.

So, here’s how you make this:

Reese’s PB Cookies:

• 2 1/4 C Flour
• 1/2 tsp Salt
• 1/2 tsp Baking Soda
• 1 tsp Baking Powder
• 1/2 C Butter (Softened.Duh)
• 1 C Brown Sugar
• 1/2 C Regular Sugar
• 1 Egg + 1 egg yolk (save the white for an omlette or meringue)
• 1 tsp vanilla
• 1 C Reese’s PB Chips

Bake for 10 mins @ 350 degreez.

That’s it.  Just mix your butter w/the sugars first, then go from therre.

So that’s all I got for now. I’m still plottin on doin Creme Brulee. I just need a giant blow torch.

If y’all like what you see, feel free to Comment, Like and/or Subscribe to this page.

I do update on a weekly basis. True story.

Until next time, here’s another shot of cookies, want one?

And remember, I Love Y’all Like A Love Song, Peoples.

My Attempt at Souffle. Blackberry Souffle. Is there an accent key on keyboards?

Before I get to the topic at hand.

I’d like to say how amazed and slightly dumbfounded ( I say that in a good way) at how many followers I have and just how global this has become.

I know it sounds corny talkin about that. But at discoverin you can see where people are viewin ya site. This sucker done gone GLOBAL!!!

Shout out to all the other countries besides Amerrica(thats how I spell it sometimes) that see this site and comment and like what y’all see.

So what have I done lately: Tryin to finish up the drawings for the Grooms Cake I gotta make in June. I’ll hopefully have it successful w/out it crashin and burning into a firey flame.

Also I randomly ran in a 10k that I did not rehearse at all, but ran it for a friend. Needless to say I am owed dinner for that.

But I did eat a crap ton of Ice Cream. It was located at near this giant Ice Cream Company. And I even won a 1/2 Gallon of Ice Cream.

Winning.

So back to the original post.

So Souffle. Prob the most scariest French desserts around.

Mainly because of gettin it to rise and then it collapsing scares folks.

But also somethin to note about makin Souffle: Its an immediate serving dessert. As well as a ONE TIME thing too.

You can’t keep it in the fridge for too long cuz it aint gonna look like a souffle but mush.

Kinda like the Pumpkin Carriage in Cinderella after midnight.

So in other words. EAT IT! and EAT IT ASAP!!!

But that shouldnt scare y’all from tryin to make this.It’s pretty easy, just use:

• 4 egg whites
• 2 tlbspoons sugar
• pinch of salt + a couple drops of lemon juice
• 1 Cup of Blackberry Pastry Cream (see the post below on how to make reg Pastry Cream and add Blackberry Puree)

Bake at 400 Degrees for 10 minutes.

Sidenotes:

• Add a couple drops of lemon juice and pinch of salt to the egg whites and get to whippin.
• Then once they get to that Soft Peak stage, add the sugar GRADUALLY (dumpin it at once could drop the height of the egg whites)
• Fold in the pastry cream with the egg whites and put it in ramekins.
• To fool-proof this: DONT OPEN THE OVEN DOOR UNTIL the 10 minutes are up. NOT HALF-WAY, NOT QUARTER OF THE WAY. NO!!!!!!!

And you get this:

Unless you open the door at some random point. Then I cant help yall with that one. Just kidding. Maybe.

That’s all I got for nows. But for real shout out to all this international (I had to pause for a sec to figure how to spell that) attention and what not.

Also if you like what you see? Subscribe, Like and or Comment on what you like or see. I do pay attention to your comments.

Don’t think they go unnoticed.

Til next time I’ll leave you with this

BTW, I wanna make Creme Brulee soon, anybody got any ideas where I can find a big blow torch???

 

Mini White Chocolate Tarts w/ Blackberries up top.

 

oh hey there world.

I know what y’all prob asking “Where the heck you been?

Vacay?

Well….Yeah. Long story short: Drove up to my alma-mater cuz they were in the Final 4, watched them make the Championship game. They aint win, but that doesnt matter. They made it to the Championship on a “down year”. Who else does that?

Also I helped build a Chicken Coup. Pretty dope idea I gotta say.

Then I had to drive back, then had to work. Impromptu Road Trips can cost a pretty penny.

Then yesterday, had to serve that whole “Duty” thing. It’s kinda like the Hunger Games where you dont wanna get picked in the lotto. I aint get picked, but I waited 2 1/2 hours til I could bounce.

That and working all week long, so…that’s what I’ve been up to. So to those of y’all who were (I hope not)anxiously awaiting for a update last week.  I apologize.

My Fault Y’all.

So this is sorta on the cusp of French Dessert: Tarts.

These are White Chocolate Tarts w/ Blackberries up top.

Mine are kinda rustic lookin, but they taste and somewhat look good too, No?

 

What was the inspiration for this one? Welp, I figured French like Tarts. And I was about a week removed from reading The Hunger Games and they talk bout Blackberries in there a lot.

And conveniently I bought a thing of blackberries.

Don’t worry, these are not the kind that’ll kill folks when eaten.

I served theses up on Easter Sunday. Quite a hit w/ my ole-roomie friend.

Now the Filling is Pastry Cream that I put White Chocolate in. Quite Tasty I’d say. How you make Pastry Cream you ask?

Quite simple actually.

• 1 1/3 C of Milk
• 4 Egg Yolks
• 1/3 C Sugar
• 2 Tblspoon Flour
• 2 Tblspoon Corn Starch
• 1 tsp vanilla
• 1/2 C White Chocolate

Sidenotes:

• Put 1 C of Milk in saucepan and bring to a scald (aka bubblin on the sides)
• Whisk the yolks and sugar together, then proceed to pour some of the warm milk on the eggs WHILE whisking the eggs. DONT STOP WHISKING WHATEVER YOU DO!!!! ( UNLESS YOU WANT SCRAMBLED EGGS. You know Im serious when it’s in all caps.) Then pour it back into the sauce pan and continue whisking for a few minutes.
• Afterwards w/ the remaining amount of milk, stir  in the flour and corn starch til it comes together and then pour it in the sauce pan. Whisk until you see it thicken up.
• Take off the heat and drop in the chocolate(it’ll melt on its own) along with the vanilla extract.

And that’s it. Whatever Pie Crust Recipe you got, go head and use that.

Also I used a muffin tin and that’s how I got the “Mini” part to this Tart.

And you get this:

That’s all I got for now. I think I may have ran out of French Dessert ideas. Did I admit that out loud??

Oh well. Got any ideas? Tell me.  ( No really please do.)

Anywho’s You like what you see, Subscribe, Comment and/or Like. I really do update this sucker.

Unless I decide to go on a random trip somewhere. But I’ll at least tell you about it.

Til next time….Bon Appetit.

Punitions: French for Shortbread Cookie(s)

Since I last posted. I started readin that Hunger Games book.

My review is: Mind. BLOW’D.

I was first of all impressed how fast a read it is. I’m a slow as molasses reader and it takes me FORREVVVERRR to finish a book.

Thus why in skool, I had to use Spark Notes on discussions. Yeah I can admit that now. Although there was this one time in class a guy admitted it to the teacher that he had to use Spark Notes.

Face-Palm worthy moment right there.

But back to the Hunger Games. That Book Cray.

So anywho. Here’s part 5(? I hadnt really kept track) of my “ongoing” saga of me tacklin French Desserts.

So this one is about “Punitions” which is basically Short Bread Cookies.

I went w/this one cuz Girl Scout Cookies have gone back into hibernation. So Sad.

Think of how much dough they’d make if they kept them around all year. But they may also “accidentally” cause somebody to turn diabetic fairly quick if that happened.

Random story: Walkin out the Grocery Store and I (as usual) run into a Girl Scout askin if I wanted to buy some cookies. I of course did but I didnt have no cash on me. So I said no, but was informed they take check.

I told her I’d be right back.

So after digging around for 15 minutes to find my checkbook plus a pen, I walk over to buy me some PB Girl Scout Cookies.

Only, they ran out. WOMP WOMP!!!

Basically the Girl Scout’s lil sis summed it up: I went thru all that for nothin.

I did however buy shortbread. So this kinda tied in with Punitions. No?

HOORAY!!! Anyways.

What makes this different from your average shortbread?

Butter. French love them some butter. You can taste the butter in every bite. That sound corny, but I can’t think of nothin better to describe it.

So how do you get this here:

It’s easy

• 2 C’s Flour
• 1/2 C Sugar
• 10 tlbsps of Butter (softened naturally)
• 1 Egg
• pinch of salt

Then Bake for 10 minutes @ 350.

Sidenotes

• Roll out the dough to about 1/4 inch and use a cookie cutter. (I used the top to a Ragu jar.)
• You could roll it up in plastic wrap, put it in the fridge and then cut them in slices too, just be aware to cut them in even sizes.
• Now you prob notices some of them are darker than others. I put chocolate in their. Put in no more than 1 Tablespoon of cocoa powder in half the dough. Plus a splash of vanilla extract

And that’s it and you get somethin like this:

And that’s all for now. Seems like I got a lot goin on the next week, so I may or may not be able to get to another idea right away. Who knows.

But like what you see? Like, Comment and/or Subscribe to this bad boy. I do keep this sucker updated.

Also if y’all out there got any ideas, write ‘em on the comment wall. I do indeed read the writings on the wall.

BTW, what does that phrase supposed to mean anyway?

Anyways, I randomly bought some Collard Greens. Who excited to cook them?? This Guy.

But that’s for another time.

A Bientot y’all. That means Laterz  y’all.

my attempt at making Eclairs. Look good huh?

I really don’t know where to start with this one here: Eclairs.

They kinda look like those long johns at Shipleys or whatever Doughnut shop you can think of?

Is Krispy Kreme still around?

Anyways, how you make Eclairs comes from makin a  thing called “Choux Pastry”.

Choux Pastry is the basis for not only Eclairs, but also Cream Puffs or even “Crocquembouche” aka that giant tower of mini-doughnut looking balls.

Is it me (cuz I’m a guy) or has that word become weird to use over time?

Anyways. To make choux pastry is pretty easy. Even for a guy like me. And you’ll get somethin like this:

What you would need is this:

• 1 C Flour
• 1 C Water
• 1/4 C Butter
• 1/2 tsp Salt
• 1 Tbsp Sugar
• 4 Eggs
• BAKING TIME 15 min @400, then 30 min @ 350 degrees.

Sidenote:

• Put everything BUT the Flour in a sauce pan and let it come to a boil. You want it at a rolling boil aka where it’s Bubblin like crazy.
• Then take it off the heat and dumb the flour. And stir like mad til it becomes a ball
• Then once you let it somewhat cool down, add one egg at a time. You can use a mixer like I did. Prob save you an arm. Just saying.
• Also it’ll look like somethin went wrong when you add the eggs in (one at a time again.), because it’ll start separating. But it’ll come together and look like smooth and creamy.

Also when you dumb the flour, be sure it’s all at once, but in small cups. I used a the 1 Cup and got splashed with hot butter water on my thumb.

Guess you can say that note is rule of thumb? HELLO!!!

I just wanted to do that. Don’t Judge.

From there, with a plastic bag or piping bag, squirt out the pastry in 3-4 inch pieces. And Bake for 15 minutes at 400 Degrees, then 350 for 30 minutes.

Et VOILA

Nice & Crunchy on the outside, Soft & Chewy on the inside.

From there, you can dip ‘em in Chocolate, Peanut Butter. Whatever your heart’s desire. (Maybe a Nutella spread or something)

They do make a nice dessert, or breakfast food. They kind are like croissants, sorta.

And thats it.  In other news, my bracket for March Madness is still (barely) somewhat in tact. HOORAY!! Even though, I’m near the bottom of the barrel in point standings.

Hopefully my bracket wont be burned just yet. Although there were some upsets I wanted to see happen.

UNC-Ashville, y’all got hosed.

But that’s all I got for today. Enjoy Eclair making, guys & gals.

If y’all like what you see, comment, like and/or subscribe. I really do keep this sucker updated regularly.

BTW. I decided to read the Hunger Games.  I decided to follow the crazy trend. Crazy stuff. But a good read.

But here’s one more pic of Eclairs. Til then, DEUCES!!!