Last night I had a sushi-and-shopping outing with my good friend Grace. We had a great time, as we always do.
However, we were both feeling pretty tired. This was especially evident to me as we were driving and had about three conversations that went like this:
Grace: “You know, I just….”
(2 minutes later)
Me: “Er…Gracie? Was there a second part to that thought?”
All that to say, I think we were both in need of some rest and relaxation. I’m really grateful that I had a day off today.
My day looked a little like this:
and felt a little like this:
The day was not wholly unproductive though. In addition to wearing wildly clashing comfy-clothes and paparazzying the dog, I made some cream puffs!
I really like this recipe. The process was unique, but it was so simple and easy (only five ingredients!).
The puffs turned out just right. They were airy and dainty, but substantive enough to stand up to the pudding in the middle.
I didn’t care for the pudding itself. It might have been a faulty recipe. But to be honest I’m pretty sure it didn’t turn out because I’m 2/3 of the way through the third Hunger Games book and my mind is a little distracted and consumed with Katniss/Panem/Peeta/Gale/what is going to happen??
However, the truly great thing about these puffs is that you can fill them with anything you like. You could use pudding or flavored whipped cream, or ice cream. The possibilities are endless!
So, I’m curious: Did you see the Hunger Games movie? What did you think?
I thought it was great. I thought the acting was surprisingly good – the performances just felt real. It was also funnier than I expected. I cried a lot too…no shame! The shaky camera style was a little excessive, but I stopped noticing it after the first ten minutes.
My sister hated it though…I think she couldn’t get past the shakiness. I’m curious to hear what you thought of it all.
Have a happy weekend everyone! I hope it’s full of rest and fun and cream puffs and all the things a weekend should contain!
Recipe courtesy of Better Homes and Gardens New Cook Book (1989 edition)
Makes 10 puffs
1/2 cup (1 stick) butter
1 cup water
1/8 teaspoon salt
1 cup all-purpose flour
For the filling:
Pudding, whipped cream, ice cream, sherbet, or fresh fruit
Powdered sugar (optional)
Preheat oven to 400 degrees F.
Add butter, water and salt to a medium saucepan and bring to a boil over medium heat. Add the flour all at once and stir vigorously. Continue cooking and stirring until the mixture forms a ball that doesn’t separate. Remove from heat.
Cool the mixture for 10 minutes. Add the eggs, one a time, beating with a wooden spoon until mixture is smooth.
Place heaping tablespoons of batter onto a greased cookie sheet. Bake for 30-35 minutes or until golden. Cool on a wire rack.
Slice in half. If the inside is too soft, you can scoop a little out. Spoon filling of choice in the middle and replace with the top half of the puff. If desired, sprinkle sifted powdered sugar on top. Enjoy!