Peanut Butter Cream Puffs

Oh, I Know.
When I manage a blog with
in the title
I’m an April Fool to complain.
Winter has welcomed
the hibernation of
six hairy pounds
of cellulitus gagaroofus
upon my buttocks.
Working these suckers off
has been like
trying to find
{click here}
roaming through
the high hills
in high heels.
Any suggestions?
Betty Crocker
Peanut Butter Cream Puffs
I love cream puffs. They remind me of weddings and French cafe’s. Inspired by my desire to lose a few round pounds, I thought it would be fun to give this elegant classic an American twist. I especially love the crisp bite of peanut butter puff with the rich chocolate topping.
So quick, simple, and decandant, they makes me want to jog another mile so I can have another bite.
2 c. water
1/2 c. butter
1 (17.5 oz.) package Betty Crocker Peanut Butter Cookie Mix
4 eggs
For the FILLING:
1 1/2 c. heavy whipping cream
1/3 c. sugar
For the TOPPING:
1/2 c. semi-sweet chocolate chips
2 T. butter
Preheat oven to 400 degrees
In a large saucepan, heat butter and water over medium-high heat until boiling. Add BETTY CROCKER Peanut Butter Cookie Mix and stir vigorously over heat until the mixture becomes a thick ball of dough and begins to clean side of the pan.
Remove from heat. Add one egg, stir until dough becomes smooth and egg is fully mixed in. Continue to add eggs one by one until all four eggs have been added.
Drop dough by 2-3 tablespoonfuls onto greased cookie sheet, or cookie sheet prepared with a silpat mat. Cook in preheated oven for 5 minutes, then turn oven temperature down to 325 degrees and cook an additional 12 minutes.
Remove from oven, allow to stand until cream puffs are cool enough to slice in half. One cream puffs have been halved, turn the inside, doughy portion of each side face up, then return to the oven for an additional 5 minutes. Turn oven off, prop open slightly and allow puffs to cool and dry out for 15 minutes, more.
To make the filling: combine whipping cream and sugar in a medium bowl. Beat until stiff peaks form. Fill the center of cooled puffs.
To make the topping: In a small, microwave-safe bowl, combine chocolate chips and butter. Microwave for 30 seconds, stir. Return to microwave for 30 seconds, stir. Continue until chips are fully melted and mixture is smooth. Drizzle over the tops of cooled, filled cream puffs. Allow topping to harden slightly before serving.
Do I have a surprise for you!
And…I’m not joking.
Next weeks blog entry is HEAVENLY
(or shall I say devilishy delicious?)
It’s up to you to decide…
Stay tuned!