Pumpkin Profiterole with Caramel Drizzle

Merry Almost Christmas y’all.  This morning I woke up and whipped up some yummy goodness for a Christmas Party this afternoon.  To be fair I didn’t have to be at work until 9:30, but I still think this puts me in the running for the coveted Supermom title. 

This is a combination of several good recipes that I have modified to meet my needs. First I began with a profiterole recipe I learned years ago.  Of course all of my favorite kitchen gadgets made this job go a lot quicker.  You will need:

¾ cup water

¼ cup butter

¼ tsp. salt

¾ cup all-purpose flour

3 eggs, lightly beaten

Preheat the oven to 375°.  It is best to have everything measured and ready to go, this process goes fast.

In a saucepan mix the water, butter and salt, bring this to a boil.  I slice my butter into pieces to prevent boiling off too much water while waiting for the butter to melt. 

Take the pan off the heat and dump the flour in all at once, mix until this forms a dough ball.  

Put the dough into a large batter bowl and whisk vigorously with the eggs. This will become glossy, and then come together to a smooth consistency.  

Keep whisking until the dough comes together smoothly. I used my small PC scoop to portion into my mini muffin pan sprayed with non-stick cooking spray.

Bake for 25 minutes until lightly brown.  Remove from the oven and let cool. 

For the filling I began with a pumpkin spread recipe to which I added cool whip for a lighter and fluffier consistency.  You will need:

8 oz. package of cream cheese, softened

½ cup of canned pumpkin

¼ cup of sugar

¾ tsp. pumpkin pie spice

½ tsp. vanilla extract

1 cup cool whip

I mixed all but the cool whip in the kitchen aid until they were smooth and even.

I decided it needed to be lighter which is when I mixed in the cool whip with the whisk attachment. 

I placed this in a PC Easy Accent Decorator.  I generously filled each cream puff, and place on parchment paper. A piping bag would do the trick here nicely.

Once they were all filled I drizzled with caramel topping.  Yes I know I'm a cheater cheater pumpkin-eater so to speak, but I never could have pulled this off in the morning without a little help.  Don’t be afraid to use what’s out there. 

I place a food storage bag in a glass and spooned in the caramel topping, I cut the tip off and drizzled back and forth over the top.

These were all done, and ready to be enjoyed.

I may have tried one just to be sure they were ready for the big event.

Trust me, Santa will leave you the neighbors presents if you make these for him.  Give it a try and be sure to share with a friend. 

Cake Mix Magic - Sour Cream Pound Cake

I promised my neighbor I would have this recipe up by Christmas I think I can make it just under the wire.

I've had this recipe for years and the woman who gave it to me called it sour cream pound cake. I guess with four eggs in it could be considered pound cake.

 Here's what you will need:

1     Duncan Hines butter recipe cake mix
1/2  cup sugar
4     eggs
3/4  cup oil
1/2  stick of butter melted
1     cup sour cream

I started by adding my cake mix, sugar, oil, and butter in my mixer. Beat until blended.

Add the sour cream and eggs, then beat until blended.

Then beat the mixture for 4 minutes until it gains more volume.

I poured this into my eight mini loaf pans that I'd sprayed down with Pam for baking. I baked at 325° for 50 minutes, until a toothpick comes out clean.  Truth be told I never poke at my cakes, I touch the top gently and if it bounces back I call it done.  If it dimples then I know I need more time.

To make one large cake I use a fluted pan and bake for an hour and five minutes. Let cool completely before trying to remove from pan.

You can make a glaze for this cake, however I think it's good just plain the way it is. If you want to make the glaze here's what you will need:

1/2 cup powdered sugar
1/2 teaspoon vanilla
1 1/2 tablespoons of milk
Chopped pecans (optional)

Mix the ingredients except for the pecans in a microwave-safe measuring cup. Place in the microwave on 30 seconds whisking every 5 to 10 seconds so that you don't over cook. When it's bubbled and heated through at the pecans and pour over the cake.

You do not have to microwave this glaze, you can mix and pour over the cake. I find heating it through gets rid of the raw powdered sugar taste.

I have made this cake in so many different shaped pans it makes a great gift. Enjoy and don't forget to share with a friend.

Special Early Christmas Gift

I’m pretty sure that I have mentioned that I love to open Christmas presents at Thanksgiving, or any present really.  I can’t stand the anticipation and the waiting.  Imagine my surprise when my dad handed me a Christmas present this past weekend to open. 

I do crazy amounts of cooking and baking and my recipes are usually laying on the counter vulnerable to all the ingredients as they are poured, mixed and flung all over the counter space.  I mentioned to my mom that I needed a cookbook stand like the one in her kitchen, and dad went to work making me this beautiful cookbook stand. 

He used two beautiful pieces of cypress from his shop, and I just love the look and the history.  

My dad wanted me to have my present early so that I would have it to use while cooking and baking for Christmas day.  

So thank you daddy for the Christmas gift, it is just perfect and it now has a permanent place on the counter.  This is one gift that will get plenty of use.