Classic Cream Puff

 Classic Cream Puffs

Who out there doesn’t love a delicious cream puff now and then.  One of those fancy ones filled with Bavarian cream?  Well I love them and they are so simple to make, you’ll wonder why you don’t make them more often.

Classic Cream Puff

1-cup water

1/2-cup butter 

1-cup all-purpose flour

1/4-teaspoon salt

4 eggs

powdered sugar for dusting

In a saucepan, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Beat until mixture is smooth and shiny.

Drop by rounded teaspoonful about 2 inches apart onto greased baking sheets. Bake at 400° for 20-25 minutes or until golden brown. Remove puffs to wire racks. Immediately cut a slit in each for steam to escape. Cool. Split puffs and for filling.

  

       

Bavarian Cream Filling

2 tablespoons unflavored gelatin
1/2 cup cold water
4 egg yolks
1/2 cup white sugar
1 pinch salt
2 cups milk

1 teaspoon vanilla extract
2 cups heavy cream

In a small bowl, stir together the gelatin and cold water. Set aside to soften. In a medium bowl, whisk together the egg yolks, sugar, and salt until smooth. 

In a medium saucepan, bring the milk to a boil. Pour the hot milk in a steady stream into the yolk mixture, whisking constantly. Return the mixture to the saucepan and cook and stir over medium heat until the mixture coats the back of a spoon. Remove from heat and pour the custard through a strainer. 

Stir in the softened gelatin and vanilla and stir to melt the gelatin. Allow to cool. When the mixture has cooled almost to room temperature, whip the heavy cream to medium stiffness and fold it into the custard. 

Split your puffs and fill with filling. Refrigerate for about an hour to set.  Sprinkle with powdered sugar and top with a cherry.

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Skillet Teriyaki Chicken Thighs

 

 

No need to heat up the oven or fire up the grill for this recipe.  My Skillet Teriyaki Thighs are so delicious and easy to make right on top of the stove.  Tender chicken thighs with a delicious sticky glaze served over sticky rice. Oh Yum! 

Skillet Teriyaki Chicken Thighs

2 pounds boneless, skinless chicken thighs

2 tablespoons Star Fine Foods Extra Virgin Olive Oil

2 tablespoons butter 

3 tablespoons balsamic glaze
1/4 cup low sodium soy sauce
1/2 cup honey
2 tablespoons olive oil
4 garlic cloves, minced
1/2 teaspoon salt
1 Tablespoon cornstarch

In a large Ziploc bag, whisk together the balsamic vinegar, soy sauce, honey, olive oil, minced garlic, chopped scallions and salt. Add the chicken, seal the bag, and then carefully move the chicken around in the bag until it's thoroughly coated. Place the chicken in the fridge to marinate overnight or for a minimum of 2 hours.  Remove the chicken from the bag and shake off excess marinade. Reserve the marinade for later. 

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3. In a large non-stick skillet, add 2 tablespoons extra virgin olive oil and two tablespoons of butter and heat over medium high heat. Sear chicken on all sides until nicely browned and caramelized. 

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4. Cover skillet and turn the heat down to medium and cook for about 25 minutes or until thighs are done. Chicken should reach a temperature of 165 degrees.  When done, remove from heat and set aside. 

Transfer the marinade to a saucepan. Whisk in cornstarch and two tablespoons water.  Turn heat to medium high and bring sauce to a low boil until sauce begins to thicken and look like syrup. You want to stir frequently to make sure it doesn't burn. Remove from heat and set aside.

Pour or brush sauce over chicken and serve over fluffy rice. Enjoy!

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Vegetable Fried Rice

There are plenty of recipes out there for fried rice and they all seem to sound the same.  This one is wonderful. It's easy to make and taste just likes take out!  You'll find yourself making it a lot!  Add some chicken, shrimp, beef or pork and you've got the perfect meal! 

Vegetable Fried Rice 

3 cups leftover cooked white rice 
3 tablespoons sesame oil 
1/2 cup frozen peas, thawed

1/2 cup finely chopped frozen carrots, thawed 
1 small onion, chopped 
2 teaspoons minced garlic 
2 eggs (slightly beaten) 
½ cup soy sauce 

On medium high heat, heat the oil in a large skillet or wok. Add the onion and garlic and stir-fry for about 10 minutes or until tender and light brown in color. Remove from skillet and set aside. 

Next add peas/carrots to the skillet and stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour eggs on the other side of skillet. Stir fry until scrambled. Next, add the cooked rice and soy sauce and blend all together well.  Stir fry until thoroughly heated.   Serve!

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German Chocolate Brownies

 

German Chocolate Brownies

A brownie so fudgy you have to have seconds. I mean how could you make a brownie any more yummy?  A decadent brownie topped with a rich creamy frosting made with brown sugar, cream, coconut, and pecans. The kind of brownie that calls out your name at night. This is a keeper my friends.

German Chocolate Brownies

8 ounces of German sweet chocolate, coarsely chopped 

¾ cup (1 ½ sticks) unsalted butter 

1 ½ cup sugar

4 large eggs

2 teaspoon pure vanilla extract

1 ½ cups flour

2 teaspoons baking powder

1 teaspoon salt

1 cup pecans, chopped

Preheat oven to 350 degrees.  Line a 9 x 13 inch baking dish with parchment paper extending the short edges over by 2-3 inches. Spray well with non-stick cooking spray.  Set aside.

In a small bowl blend flour, baking powder, and salt.  Set aside.

In a medium microwave safe bowl add German Sweet Chocolate and butter and microwave 1 1/2 minutes. Stir together. If mixture isn't completely melted, microwave for 30 seconds intervals at 50% power stirring between intervals, until completely melted.  

Mix in sugar until well combined.  Add eggs, one at a time, mixing well, then add vanilla.  Add flour mixture and mix just until blended.  Stir in pecans.  Pour into prepared baking dish.

Bake in preheated oven for 35-38 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs. Cool brownies completely then make the frosting

Frosting

3 large egg yolks

1 ¼ cups sugar

½ cup (1 stick) 

1 teaspoon vanilla extract

1 (12 ounce) can evaporated milk   

2 ½ cups sweetened flaked coconut

1 ½ cup pecans, chopped    

Stir the egg yolk, sugar, butter, vanilla and evaporated milk together in a medium saucepan. Over medium heat, cook the mixture, stirring constantly, until thick and bubbly, about 15 minutes. 

Remove pan from heat.  Add coconut and pecans and mix well. Allow frosting to cool for about half an hour.  Spread over completely cooled brownies.  Cut into squares and serve! 

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Peanut Butter Brownies

 Peanut Butter Brownies

I mean really...what goes better with chocolate than creamy peanut butter?  And when you put them in a brownie, you have what I call, heaven on a plate!

​Peanut Butter Brownies

Brownies 
1 cup butter
2 cup sugar
3 eggs, beaten
3 teaspoons vanilla
2/3 cup cocoa powder
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder
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Filling 
1/2 cup butter, softened
1/2 cup creamy peanut butter
2 cup powdered sugar
2 teaspoons milk
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Ganache
1/4 cup peanut butter
2 cups semisweet chocolate chips
1/4 cup butter
1/4 cup cream
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Preheat oven to 350 degrees. Line a 9 × 13 pan with parchment paper leaving about 2 inches hanging over the sides to use as handles later.  Spray paper with non-stick cooking spray.
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Melt the butter in a large saucepan then remove from heat and stir in the sugar.  Add the eggs and vanilla until very well blended. Next add  your cocoa, the baking powder and salt and continue to stir until combined. Finally add the flour and mix until smooth Spread batter into pan and bake 25-30 minutes. Cool completely.
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Next beat the peanut butter, chocolate chips, butter and cream  For peanut butter filling/frosting, combine the ingredients and beat until smooth. Add more milk if necessary to make it spreadable.  When brownies are completely cool, spread the filling on top of the brownies. Place them in the fridge for at least 30 minutes until the filling sets.
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For the ganache, melt the chocolate, butter and cream in a double boiler or in a microwave safe bowl. Melt together and combine.   Pour the ganache over the top and spread gently. Return to the fridge until set. Store in the refrigerator.

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