Feb 12, 2010

Feeling a little Puffy

I woke up at 3 this morning, and could not go back to sleep.  The worst!  I finally gave  up at 4:30, and started cooking, then went to grocery and did a five mile run.  Now, I am crashing at the late hour of 8:30. 

Before I subside into a twilight sleep, I want to share with y'all a delightful  recipe.  Please keep in mind a) I do not bake b) I have the gas oven from hell (which I suppose all gas ovens are), and c) these have always scared me due to their inherent Frenchiness.

(aka cheese puffs, but I prefer to be fancy- after all they are for a pre-opera cocktail party)

Recipe and photo courtesy of allrecipes.com

Notes: These easy puffs are especially good made with strongly flavored, aged white English, Irish, or Canadian cheddar. We like to use an imported sea salt with pretty, crunchy crystals, such as fleur de sel, Halen Môn, or Maldon, but any coarse sea salt will work. The puffs can be made up to 1 month ahead and frozen; cool, then freeze airtight. Reheat thawed puffs, uncovered, in a 375° oven until crisp and hot, about 5 minutes.

Yield: Makes 48 puffs; 12 to 14 servings

1/2 cup (1/4 lb.) butter, cut into chunks
1 1/2 cups all-purpose flour
6 large eggs, beaten to blend
1 1/4 cups shredded sharp cheddar cheese (see notes)
1 1/2 teaspoons fresh-ground pepper
Coarse sea salt (see notes)

1. In a 3- to 4-quart pan over high heat, bring 1 1/2 cups water and the butter to a full rolling boil. Remove from heat, add flour all at once, and stir until mixture is a smooth, thick paste with no lumps. Add a quarter of the beaten eggs at a time, stirring vigorously after each addition until dough is no longer slippery. Stir in cheese and pepper.

2. Spoon dough into a large pastry bag fitted with a plain 1/2-inch round tip. Pipe in 48 equal mounds on two cooking parchment-lined or buttered 12- by 15-inch baking sheets. (Alternatively, drop dough on sheets in slightly rounded tablespoon-size portions.) Sprinkle each mound with a few grains of coarse sea salt.

3. Bake in a 400° regular or convection oven until dry and well browned, about 30 minutes. Serve warm

I sprinkled some more cheese on top for obvious reasons.  These little dudes are scrumptious.  Hubs (and, er, me) were getting into them so much last night, that I made a new batch this morning (at 4:30 A.M. because I am a crazy person).  Everything involved is usually in your fridge and pantry, and you can't mess these up.  Seriously- I'm sure I would have if possible.

Anyway, keep your fingers crossed that "February's fury" as dubbed by the Weather Channel, does not prevent A.S.S. and her hubs from making it for their visit this weekend.
I need to see this lady so stupid February Fury better watch it, yo. 


  1. Good Morning my love! Just wanted to say I miss you and thank you for my morning dose of humor! Have a great Valentine's:) I was supposed to be in Aspen with Graydon, but this darn baby has stopped me from going (and the fact that the allie bug has a broken leg!). Oh well, some things just aren't meant to be!!

  2. I am sooo hungry now. :) Those look great. Good luck with the weather. I am in NC and curious to see if we will get more snow too. I hope your friend is able to make it. Fingers crossed!

  3. Yum!!! Those look delicious, and that recipe is now safely tucked away in my to-make file!

  4. These look delicious, I will try to make them on Sunday! Thanks for the recipe, hope you have some rest later today.

  5. I hope that your weekend plans don't get ruined by the snow! Have a great one.

  6. Oh dear, I want these NOW! I too have started waking up around 4 am and not being able to go back to sleep - usually after 1 too many glasses of wine... which probably means I'm getting old, but I'm just going to take it as a sign that I need to do more baking!

  7. Me too! The boys have started doing these drive-by wake ups around 3am then I spend about an hour on twitter and facebook. Meet ya there tonight? XXOO

  8. 天下沒有走不通的路,沒有克服不了的困難,沒有打不敗的敵人。........................................

  9. Really cute blog. And I see you have an international following. What does your Chinese follower right above me say? ha!


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