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Category: The Sweet Life

Classic Gingersnaps

There are a few basic things required for a perfect fall for me:

  • a chill in the air
  • crisp, yellow leaves falling off the trees
  • folk music on constant repeat
  • sweaters
  • pumpkins
  • apple cider
  • gingersnaps

No fall is complete without this, and I regret that for the last six years, I have not enjoyed wonderful falls. But Colorado — Colorado has AMAZING falls. I am so happy about this season here! So of course I had to complete the list with the perfect gingersnap.

These cookies are a blend of crispy and chewy, with a slight tangy sweetness from the molasses. Enjoy!

 

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Step One.

Prep step! Measure out your ingredients (use a sifter for the perfect amount of flour). Combine your dry ingredients lightly with a fork.

Step Two.

In your mixer, beat the butter on high for 3 minutes until it is lighter in color. Add the sugars and beat for another 3 – 5 minutes, until the mixtures is light in color and slightly whipped.

 

Step Three.

Beat in the egg, then add the molasses and mix until incorporated. Gradually add the flour, in three parts, and mix to incorporate.

Step Four. 

Pinch off Tablespoon-sized portions of the dough; roll

in your hands to make a ball. Roll the ball in sugar. Repeat until all of your dough is used.

 

Step Five. 

Refrigerate the balled dough for about 30 minutes; after about 20 minutes, preheat your over to 325°F. Bake the cookies on a silicone or parchment-lined baking sheet for about 12 minutes, or until slightly browned and done. Enjoy your bite of fall!

Classic Gingersnaps

Prep Time: 40 minutes

Cook Time: 24 minutes

Total Time: 1 hour, 4 minutes

Category: dessert

Yield: 24 cookies

Classic Gingersnaps

These cookies are a blend of crispy and chewy, with a slight tangy sweetness from the molasses.

Ingredients

  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1/4 cup molasses
  • 2 1/4 cup all purpose flour (sifted)
  • 1 1/2 tsp ginger
  • 1 tsp cinnamon
  • 1/2 tsp cloves
  • 2 tsp baking soda
  • 1/2 tsp salt
  • sugar for rolling

Instructions

  1. Prep step! Measure out your ingredients (use a sifter for the perfect amount of flour). Combine your dry ingredients lightly with a fork.
  2. In your mixer, beat the butter on high for 3 minutes until it is lighter in color. Add the sugars and beat for another 3 - 5 minutes, until the mixtures is light in color and slightly whipped.
  3. Beat in the egg, then add the molasses and mix until incorporated. Gradually add the flour, in three parts, and mix to incorporate. 
  4. Pinch off Tablespoon-sized portions of the dough; roll in your hands to make a ball. Roll the ball in sugar. Repeat until all of your dough is used. 
  5. Refrigerate the balled dough for about 30 minutes; after about 20 minutes, preheat your over to 325°F. Bake the cookies on a silicone or parchment-lined baking sheet for about 12 minutes, or until slightly browned and done. Enjoy your bite of fall! 
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https://frostaholic.com/2017/10/classic-gingersnaps/

Mint Mash-up Cookie Bars

I think that I speak for a lot of New Orleanians when I say that right now, I am missing Mardi Gras! Even though this one in particular was exhausting – walking with the kids in parades, volunteering at work, dancing, doing grad school assignments between parties – I want more! Perhaps the only redeeming thing about the end of Mardi Gras season is that St. Patrick’s Day is right around the corner. This holiday brings more parades, more fun, and more green glitter to the spring season! In the kitchen, mint is one of my favorite flavors, so I LOVE being able to unashamedly add green, minty candies to my holiday baking in March. These cookie bars first made an appearance during my college days. They were so well-received that I decided to revisit – and tweak – the recipe for the blog!

This recipe is SO EASY, you’ll be modifying it to make year round. It’s the delight and comfort of a chocolate chip cookie without having to form dozens of cookie balls and bake in batches. One pan, in, bake, and done! I repeat: SO EASY!! These are  great go-to cookies to treat everyone from your kid’s classmates to coworkers. Everyone loves a cookie!

 

So, without further ado, I introduce to you:

How to Lure a Leprechaun: Cookie Edition

~~~~~~~~~~

Step One. 

Prep step! Measure out your ingredients, and let your butter and eggs come up to room temperature. In a mixing bowl, mix the salt and baking soda into the flour with a fork.

Preheat your oven to 350°F. Grease a 9×13 pan with butter. Add a Tablespoon or two of sugar to the pan and shake it around to cover the butter so that your cookies don’t stick.

Pro Tip = when baking, use sugar instead of flour to coat your pans! No one likes getting that chalky lump of flour that stuck to the bottom, so solve the problem with sugar. It also makes the outside of your treat a little crunchy, upping the “wow” factor for your tastebuds! 

Sneak a few mint M&Ms (and maybe an Oreo) to munch on =]

 

Step Two. 

In your mixing bowl, beat the butter on high speed for 3-5 minutes, until it is light in color. Add both sugars to the bowl, and beat again on high for another 3 – 5 minutes until the mixtures is light and fluffy. One at a time, add the eggs to the bowl and beat on medium speed until they are incorporated. Mix in the vanilla.

Step Three.

In small batches (I do about three), incorporate the flour into the mix on low speed. Dough is ready for the mash-up!

Step Four.

Chop up the Oreos. The size of the chunk really depends on your personal preference. I like big pieces of cookie in my cookies, so I give it a very rough chop. Add the Oreos, chocolate chips, and 2/3 of the Mint M&Ms to the dough, and fold in with a spatula.

Step Five. 

Spread the dough out evenly into your pan. Press the remainder of the M&Ms into the top of the dough. Bake at 350°F for 25 – 30 minutes, or until golden brown. Let the giant cookie cool, then slice up and dig in!

Mint Mash-up Cookie Bars

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: one pan of bar cookies (about 24)

Mint Mash-up Cookie Bars

Enjoy a minty take on chocolate cookies to add a little green to St. Patrick's Day treats!

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 1/4 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 cup chocolate chips
  • 1 row of Mint Oreos
  • 1 package of Mint M&Ms

Instructions

  1. Prep step! Measure out your ingredients, and let your butter and eggs come up to room temperature. In a mixing bowl, mix the salt and baking soda into the flour with a fork.
  2. Preheat your oven to 350°F. Grease a 9x13 pan with butter. Add a Tablespoon or two of sugar to the pan and shake it around to cover the butter so that your cookies don't stick.
  3. In your mixing bowl, beat the butter on high speed for 3-5 minutes, until it is light in color. Add both sugars to the bowl, and beat again on high for another 3 - 5 minutes until the mixtures is light and fluffy. One at a time, add the eggs to the bowl and beat on medium speed until they are incorporated. Mix in the vanilla.
  4. In small batches (I do about three), incorporate the flour into the mix on low speed. Dough is ready for the mash-up!
  5. Chop up the Oreos. The size of the chunk really depends on your personal preference. I like big pieces of cookie in my cookies, so I give it a very rough chop. Add the Oreos, chocolate chips, and 2/3 of the Mint M&Ms to the dough, and fold in with a spatula.
  6. Spread the dough out evenly into your pan. Press the remainder of the M&Ms into the top of the dough. Bake at 350°F for 25 - 30 minutes, or until golden brown. Let the giant cookie cool, then slice up and dig in!

Notes

*You can cut the cookies as big or as small as you like, depending on your "yield" needs!

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Red Velvet Layer Cake with White Chocolate Mousse and Chocolate Ganache

This cake says “I love you” like nothing else! It requires lots of love and patience, and the result is a fluffy, delectable creation that not only looks amazing but also tastes even better.

(I really don’t have anything else to say this post…. Most Valentine’s Day posts go on about how great this or that girlfriend, fiancee, husband is…. well…. my cats are doing just fine, thank you, and we will have a wonderful, normal Tuesday together.)

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THE CHOCOLATE GANACHE

Tip: You want to make the ganache first because it has to cool for a while! 

Step One. 

Measure out your ingredients. Heat the heavy whipping cream in a pan or in the microwave until it is hot enough to steam a little bit but not boil. Add the chocolate chips to a sturdy mixing bowl, and pour the hot cream over the chocolate chips. whisk them together until they are melted. Whisk in the butter and stir until it is completely melted. Let it cool at room temperature until it is cool; then, let it cool in the fridge until it is the consistency of frosting.

 

THE RED VELVET CAKE

 

Step One. 

Measure out your ingredients. Cut out parchment to fit the bottoms of four cake pans. Preheat your oven to 350°F.

 

Step Two. 

Mix the dry ingredients together in a bowl. In a mixing bowl, beat the butter on high speed for three minutes, until it is light-colored. Add the sugar to the bowl and beat on high for five minutes, until the mixture is light and fluffy. Scrape down the sides of the bowl.

 

Step Three. 

One by one, mix in the eggs on low speed. Add the vanilla and the vinegar and mix in on low speed. Now, working in batches, add the flour mixture and the buttermilk, alternating each. Mix in the red food coloring and beat on medium for one minute.

 

Step Four. 

Add the batter evenly to the pans. Bake at 350°F for about 20 minutes, or until a toothpick inserted in the middle comes out clean. Let the cakes cool to room temperature.

 

THE WHITE CHOCOLATE MOUSSE

Step One. 

Prep your ingredients. Melt the white chocolate in the microwave at 30 second intervals until it is smooth.

 

Step Two. 

Add the heavy whipping cream to a bowl and beat on high for two minutes, until it starts to become fluffy. Add in the powdered sugar and beat until stiff peaks form.

 

Step Three. 

Mix a little of the whipped cream into the chocolate. Next, add that to the bowl of whipped cream and stir in with a spatula. Set aside for assembly.

 

THE CREAM CHEESE FROSTING

Step One. 

Prep your ingredients. Beat the butter and the cream cheese in a mixer on high speed for two minutes.

 

Step Two. 

Slowly beat in the powdered sugar, 1 cup at a time, until it is all incorporated. Add the heavy whipping cream and beat on high for another five minutes, until it is thoroughly whipped.

 

ASSEMBLE THE CAKE

Step One. 

Place the first layer of the cake on a decorating turntable (or another plate, if you don’t have one!). Add 1/3 of the mousse to the top. Repeat with the other layers until the cake is complete.

 

Step Two. 

With a frosting spatula, coat the outside of the cake in a “crumb layer.” This is a thin layer of frosting that will seal in the mousse and any crumbs from the cake. Refrigerate the cake for about an hour; this will make it easier to spread the ganache.

 

Step Three. 

With a frosting spatula, carefully spread the ganache on. Decorate with flowers, sprinkles, whatever you want! Serve with a smile to your Valentine!

 

Red Velvet Layer Cake with White Chocolate Mousse and Chocolate Ganache

Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 1 hour, 30 minutes

Red Velvet Layer Cake with White Chocolate Mousse and Chocolate Ganache

This over-the-top red velvet cake is the perfect way to say "I love you" to your special someone!

Ingredients

  • THE CHOCOLATE GANACHE
  • 12 oz special dark chocolate chips
  • 1 3/4 cups heavy whipping cream
  • 1 Tbsp unsalted butter
  • THE RED VELVET CAKE
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 eggs
  • 1 Tablespoon apple cider vinegar
  • 1 Tablespoon vanilla extract
  • 2 1/2 cups cake flour
  • 2 Tbsp cocoa powder
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 cup buttermilk
  • 1 bottle red food coloring
  • THE WHITE CHOCOLATE MOUSSE
  • 12 oz white chocolate chips
  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • THE CREAM CHEESE FROSTING
  • 8 oz cream cheese, softened
  • 1/2 cup butter, softened
  • 4 cups powdered sugar
  • 1/4 cup heavy whipping cream

Instructions

  1. THE CHOCOLATE GANACHE
  2. Measure out your ingredients. Heat the heavy whipping cream in a pan or in the microwave until it is hot enough to steam a little bit but not boil. Add the chocolate chips to a sturdy mixing bowl, and pour the hot cream over the chocolate chips. whisk them together until they are melted. Whisk in the butter and stir until it is completely melted. Let it cool at room temperature until it is cool; then, let it cool in the fridge until it is the consistency of frosting.
  3. THE RED VELVET CAKE
  4. Measure out your ingredients. Cut out parchment to fit the bottoms of four cake pans. Preheat your oven to 350°F.
  5. Mix the dry ingredients together in a bowl. In a mixing bowl, beat the butter on high speed for three minutes, until it is light-colored. Add the sugar to the bowl and beat on high for five minutes, until the mixture is light and fluffy. Scrape down the sides of the bowl.
  6. One by one, mix in the eggs on low speed. Add the vanilla and the vinegar and mix in on low speed. Now, working in batches, add the flour mixture and the buttermilk, alternating each. Mix in the red food coloring and beat on medium for one minute.
  7. Add the batter evenly to the pans. Bake at 350°F for about 20 minutes, or until a toothpick inserted in the middle comes out clean. Let the cakes cool to room temperature.
  8. THE WHITE CHOCOLATE MOUSSE
  9. Prep your ingredients. Melt the white chocolate in the microwave at 30 second intervals until it is smooth.
  10. Add the heavy whipping cream to a bowl and beat on high for two minutes, until it starts to become fluffy. Add in the powdered sugar and beat until stiff peaks form.
  11. Mix a little of the whipped cream into the chocolate. Next, add that to the bowl of whipped cream and stir in with a spatula. Set aside for assembly.
  12. THE CREAM CHEESE FROSTING
  13. Prep your ingredients. Beat the butter and the cream cheese in a mixer on high speed for two minutes.
  14. Slowly beat in the powdered sugar, 1 cup at a time, until it is all incorporated. Add the heavy whipping cream and beat on high for another five minutes, until it is thoroughly whipped.
  15. ASSEMBLE THE CAKE
  16. Place the first layer of the cake on a decorating turntable (or another plate, if you don't have one!). Add 1/3 of the mousse to the top. Repeat with the other layers until the cake is complete.
  17. With a frosting spatula, coat the outside of the cake in a "crumb layer." This is a thin layer of frosting that will seal in the mousse and any crumbs from the cake. Refrigerate the cake for about an hour; this will make it easier to spread the ganache.
  18. With a frosting spatula, carefully spread the ganache on. Decorate with flowers, sprinkles, whatever you want! Serve with a smile to your Valentine!
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https://frostaholic.com/2017/02/red-velvet-layer-cake-with-white-chocolate-mousse-and-chocolate-ganache/

Red Velvet Cupcakes with Marshmallow Filling and Cookies & Cream Frosting

Valentine’s Day is just around the corner! Granted, I don’t care for the holiday that much, but it’s a great excuse to bake delicious treats!

What baked good says “I love you” for you? I really enjoy red velvet, and that color is on point with the theme of the holiday.

If you’re having a romantic dinner, you probably want something fancier than a cupcake for dessert. But if you’re celebrating with your friends or baking a treat to bring in to school for the kids or the adults at work, these are a great choice!

They CHEAT! Shhhhhh don’t tell anyone. The base of these cupcakes is a box mix, making the recipe super easy. But the add-ins are fancy enough to transform the cake into something that tastes like it’s just from scratch! Which gives you more time to make individualized & adorable cards!

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Step One.

Prep Step! Measure out your ingredients and preheat your over to 350°F. Line a cupcake tin with your favorite wrappers.

 

Step Two.
Add the cake mix to your mixer; mix in the oil on a low speed, until incorporated. Beat in the eggs, one at a time, on medium speed. Next, beat in the yogurt until the batter is smooth. Slowly mix in the milk.

 

Step Three.

Fill the cupcake wrapper with batter. Bake at 350°F for about 20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool.

Step Four.
While the cupcakes cool, prepare the frosting. Process the Oreos in a food processor until they are completely crumbled. You may choose to keep bigger pieces in the frosting, but then you are going to have a hard time piping!

Step Five.
Beat the butter on high speed in a mixer fitted with the whisk attachment for about 2 minutes, until it is light. In small batches, beat in the powdered sugar. Next, beat in the heavy whipping cream. Mix in the Oreo crumbles and beat the frosting on high speed until light and fluffy. Add your frosting to a frosting bag fired with a wide star tip (in case there are still some larger pieces of cookie that could clog the tip!)

 

Step Six.

Now that the cupcakes are cool, core out the middle (either with a fancy-schmancy cupcake corer or a paring knife) and filling with marshmallow creme. Pipe frosting on top liberally. Decorate with leftover Oreos, if you want to, and enjoy your treat!

Red Velvet Cupcakes with Marshmallow Filling and Cookies & Cream Frosting

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 24 cupcakes

Red Velvet Cupcakes with Marshmallow Filling and Cookies & Cream Frosting

Nothing says "I Love You" like red velvet! Enjoy these treats for Valentine's Day or for year-round deliciousness!

Ingredients

  • Red Velvet Cupcakes
  • 1 box red velvet cake mix
  • 1/3 cup canola oil (or vegetable oil)
  • 3 eggs
  • 1/2 cup (1 contained) nonfat Greek yogurt
  • 2/3 cup whole milk
  • Filling
  • 1 tub marshmallow creme
  • Cookies & Cream Frosting
  • 1 cup unsalted butter
  • 2 1/2 cups powdered sugar
  • 1/4 cup heavy whelping cream
  • 1 tray of Oreos (minus about four for decorating)

Instructions

  1. Pre Step! Measure out your ingredients and preheat your over to 350°F. Line a cupcake tin with your favorite wrappers.
  2. Add the cake mix to your mixer; mix in the oil on a low speed, until incorporated. Beat in the eggs, one at a time, on medium speed. Next, beat in the yogurt until the batter is smooth. Slowly mix in the milk.
  3. Fill the cupcake wrapper with batter. Bake at 350°F for about 20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool.
  4. While the cupcakes cool, prepare the frosting. Process the Oreos in a food processor until they are completely crumbled. You may choose to keep bigger pieces in the frosting, but then you are going to have a hard time piping!
  5. Beat the butter on high speed in a mixer fitted with the whisk attachment for about 2 minutes, until it is light. In small batches, beat in the powdered sugar. Next, beat in the heavy whipping cream. Mix in the Oreo crumbles and beat the frosting on high speed until light and fluffy. Add your frosting to a frosting bag fired with a wide star tip (in case there are still some larger pieces of cookie that could clog the tip!)
  6. Now that the cupcakes are cool, core out the middle (either with a fancy-schmancy cupcake corer or a paring knife) and filling with marshmallow creme. Pipe frosting on top liberally. Decorate with leftover Oreos, if you want to, and enjoy your treat!
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King Cake (Medium Difficulty)

HAPPY MARDI GRAS SEASON!!! Today is the Epiphany, or the Three King’s Day, which means that Christmas is over, and it’s the start of Mardi Gras season! Years ago, that would have meant nothing to me. But after living in New Orleans for so long, it means that it’s time to decorate the Christmas tree with the colors of faith, power, and justice and pop a king cake in the oven.

King Cake is a Mardi Gras staple, and everyone has an opinion as to which one is the best. But have you ever tried it at home?

Throughout the course of Mardi Gras, I will be making king cakes for THREE levels of difficulty. So if you’re nervous about yeast, make the easy one! If this seems like a good fit, bake away! If you’re up to a challenge, wait a little, and the blog will deliver.

There is always a baby or a bean hidden inside a King Cake. Well, unless you work for a bakery that is worried about getting sued for choking… At any rate, someone will inevitably find the hidden baby Jesus, and then that person makes the next king cake! Happy Mardi Gras!

~~~~~~~~~~

 

Step One. 

Prep Step! Measure out all of your ingredients. Mix the dry ingredients together.

Step Two. 

Heat the milk until it is lukewarm. That means that it needs to be between 110°F and 115°F. Sprinkle the yeast on top, and let it sit for about ten minutes, until it’s frothy.

Step Three. 

Whisk the yolks in a separate bowl. Then, add the melted butter, egg yolks, vanilla, and lemon zest. Mix it all together. Slowly, beat in the dry ingredients.

Step Four. 

Time to knead! It’s more fun to do my hand, but you can let your mixer do it for you if you want. Make sure that i’s fitted with the dough hook. Knead for about ten minutes, until it stretches (kind of like taffy) when pulled. Place it in a greased bowl, and turn once so that the greased “bottom” is now on top. Cover the bowl with a towel, and set it in a warm place for an hour and a half. It will rise to about double of the volume!

Step Five. 

Punch down the dough. Then divide it into three balls. Roll each out until it is about two feet long. Braid the ropes of dough, and then shape it into a circle. You should put something in the middle so that it stays round while it bakes. Originally (in the picture) I used a 28oz  tomato can, but I later switched it out with a round cake pan so that the ring would be larger. Cover the ring again with a towel, and let it rise for an additional 30 minutes. Preheat your oven to 350F.

Step Six. 

Cover the ring loosely with aluminum foil and pop it in the oven. Bake for about 25 minutes. Then, take the foil off and continue to bake for about 5 to 10 minutes, until the outside is golden brown. Let cool for about 30 minutes, or until it is cool to the touch.

Step Seven. 

Whisk the ingredients for the icing together. Drizzle along the ring; the icing will drip off of the edges. Sprinkle with the Mardi Gras colors: purple, gold, green. Don’t forget to hide the baby!

 

King Cake (Medium Difficulty)

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

King Cake (Medium Difficulty)

Ingredients

  • King Cake
  • 1 cup lukewarm milk
  • 2 packages active dry yeast (not instant)
  • 1/2 cup sugar
  • 4 cups all-purpose flour
  • 3/4 cup melted butter
  • 5 egg yolks
  • 1 teaspoon vanilla
  • zest of one lemon
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • Icing
  • 1/3 - 1/2 cup sweetened condensed milk
  • 2 cups powdered sugar
  • gold, purple, and green sprinkles
  • King Cake baby

Instructions

  1. Prep Step! Measure out all of your ingredients. Mix the dry ingredients together.
  2. Heat the milk until it is lukewarm. That means that it needs to be between 110°F and 115°F. Sprinkle the yeast on top, and let it sit for about ten minutes, until it's frothy.
  3. Whisk the yolks in a separate bowl. Then, add the melted butter, egg yolks, vanilla, and lemon zest. Mix it all together. Slowly, beat in the dry ingredients.
  4. Time to knead! It's more fun to do my hand, but you can let your mixer do it for you if you want. Make sure that i's fitted with the dough hook. Knead for about ten minutes, until it stretches (kind of like taffy) when pulled. Place it in a greased bowl, and turn once so that the greased "bottom" is now on top. Cover the bowl with a towel, and set it in a warm place for an hour and a half. It will rise to about double of the volume!
  5. Punch down the dough. Then divide it into three balls. Roll each out until it is about two feet long. Braid the ropes of dough, and then shape it into a circle. You should put something in the middle so that it stays round while it bakes. Originally (in the picture) I used a 28oz tomato can, but I later switched it out with a round cake pan so that the ring would be larger. Cover the ring again with a towel, and let it rise for an additional 30 minutes. Preheat your oven to 350F.
  6. Cover the ring loosely with aluminum foil and pop it in the oven. Bake for about 25 minutes. Then, take the foil off and continue to bake for about 5 to 10 minutes, until the outside is golden brown. Let cool for about 30 minutes, or until it is cool to the touch.
  7. Whisk the ingredients for the icing together. Drizzle along the ring; the icing will drip off of the edges. Sprinkle with the Mardi Gras colors: purple, gold, green. Don't forget to hide the baby!
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Champagne Macaroons

3…2…1… HAPPY NEW YEAR! What does 2017 have in store for you? There is something enchanting about the new year, even though I don’t buy into the whole “new year, new you” mentality. If you want a resolution to stick, it needs to be an all-year, all the time resolution! But it’s never too late to start, so go for it if you’re ready for a life change this new year!

 

My new life resolution is to update this blog more! I can’t tell you how many photos of awesome, delicious meals I have that never made it to the posting stage. Laziness, maybe. I attribute it to my internet, which takes about 9 minutes to upload each picture. Ugh.

 

But I am especially exited this for this New Year’s Eve because I am going to a fancy swing dancing party! We have always had a chill night in with our best family friends – which is very nice! – but I’ve always wanted to experience New Year’s Eve at home in New Orleans and out on the town. The anticipation might just be better than the event!

 

With visions of champagne bubbles dancing in my head, I dreamt up these delicate macaroons. They combine the drink of the evening with the class of the most sophisticated party. Here’s a toast to Auld Lang Syne!

 

~~~~~~~~~~

Step One. 

Prep step! Measure out your ingredients. Have a stand mixer, large bowl, sifter, and spatula ready. Line two or three baking sheets with parchment paper.

Step Two. 

Mix the dry ingredients. It is SO important that the sugar and almond aren’t clumpy at all. Clumpy macaroons are no fun. Sift the ingredients in small batches into the big mixing bowl.

Step Three. 

Add the egg whites to a mixing bowl. Begin to beat on medium speed. Add the cream of tartar and salt, and beat until soft peaks form. Scrape down the sides of the bowl. Now, increase the mixer to medium-high. Slowly, add the caster sugar in a fine stream. Increase the speed to high, and beat until stiff peaks form, about 3 more minutes.

Step Four.

Mix the extracts and color into your egg whites, folding gently. Scoop the whipped egg whites into the big mixing bowl with the dry ingredients, and fold gently until it is completely incorporated. Let it sit for about ten minutes.

Step Five. 

Add the mix into a piping bag. It works best if you first put the bag, opened, into a glass (see picture!) Cut off the tip about 3/4 of an inch up from the bottom, so that you have a small hole.

Step Six. 

Pipe small rounds of batter, so that they spread out to be about an inch in diameter. Let the cookies dry on the sheet before baking. The required time varies depending on your local humidity levels. At home in New Orleans, I let them dry for about 45 minutes. In Wisconsin for the holidays, it only took about 20 minutes. Preheat your oven to 300°F.

 

Step Seven. 

Bake the macaroons for about 12 to 15 minutes, or until they are hard and have developed that characteristic little edge on the bottom. Let them cool completely before your carefully remove them – don’t crack them! They are fragile.

Step Eight. 

Frosting prep! Measure your ingredients.

 

Step Nine. 

 

Reduce the champagne in a small pot over medium-high heat until it is reduced by about half. You can measure by pouring it into a measuring glass to see if it is 1/3 cup. Let it cool to room temperature.

 

Step Ten. 

Beat the butter on medium-high speed until it is fluffier, for about five minutes. Slowly, add the powdered sugar and beat until incorporated. Add the champagne. If you like lighter frosting, add about 1 Tablespoon of heavy whipping cream. Beat until light and fluffy, about 3 more minutes.

Step Eleven. 

Time to put them together! Match the macaroons up by size. Add your frosting to another piping bag, and pipe the frosting into the center of one of the halves. Sandwich the two together, and press gently so that the frosting reaches out to the edges. Decorate as desired. I used edible gold spray paint and metallic sprinkles, all available at Michaels (best store ever!) Enjoy with a glass of champagne while you toast the New Year!

 

Champagne Macaroons

Prep Time: 40 minutes

Cook Time: 12 minutes

Total Time: 52 minutes

Yield: about 16 macaroons

Champagne Macaroons

Ingredients

  • Macaroons
  • 1 3/4 cups powdered sugar
  • 1 cup almond flour
  • 3 egg whites
  • 1/3 tsp cream of tartar
  • 1/8 tsp salt
  • 1/4 cup caster sugar (sometimes called baker’s sugar or superfine sugar)
  • 1/2 tsp vanilla
  • 1/4 tsp almond extract
  • 1- 2 drops red food coloring
  • Champagne Frosting
  • 2/3 cup champagne
  • 1/4 cup unsalted butter
  • 2 cups powdered sugar

Instructions

  1. Prep step! Measure out your ingredients. Have a stand mixer, large bowl, sifter, and spatula ready. Line two or three baking sheets with parchment paper.
  2. Mix the dry ingredients. It is SO important that the sugar and almond aren't clumpy at all. Clumpy macaroons are no fun. Sift the ingredients in small batches into the big mixing bowl.
  3. Add the egg whites to a mixing bowl. Begin to beat on medium speed. Add the cream of tartar and salt, and beat until soft peaks form. Scrape down the sides of the bowl. Now, increase the mixer to medium-high. Slowly, add the caster sugar in a fine stream. Increase the speed to high, and beat until stiff peaks form, about 3 more minutes.
  4. Mix the extracts and color into your egg whites, folding gently. Scoop the whipped egg whites into the big mixing bowl with the dry ingredients, and fold gently until it is completely incorporated. Let it sit for about ten minutes.
  5. Add the mix into a piping bag. It works best if you first put the bag, opened, into a glass (see picture!) Cut off the tip about 3/4 of an inch up from the bottom, so that you have a small hole.
  6. Pipe small rounds of batter, so that they spread out to be about an inch in diameter. Let the cookies dry on the sheet before baking. The required time varies depending on your local humidity levels. At home in New Orleans, I let them dry for about 45 minutes. In Wisconsin for the holidays, it only took about 20 minutes. Preheat your oven to 300°F.
  7. Bake the macaroons for about 12 to 15 minutes, or until they are hard and have developed that characteristic little edge on the bottom. Let them cool completely before your carefully remove them - don't crack them! They are fragile.
  8. Frosting prep! Measure your ingredients.
  9. Reduce the champagne in a small pot over medium-high heat until it is reduced by about half. You can measure by pouring it into a measuring glass to see if it is 1/3 cup. Let it cool to room temperature.
  10. Beat the butter on medium-high speed until it is fluffier, for about five minutes. Slowly, add the powdered sugar and beat until incorporated. Add the champagne. If you like lighter frosting, add about 1 Tablespoon of heavy whipping cream. Beat until light and fluffy, about 3 more minutes.
  11. Time to put them together! Match the macaroons up by size. Add your frosting to another piping bag, and pipe the frosting into the center of one of the halves. Sandwich the two together, and press gently so that the frosting reaches out to the edges. Decorate as desired. I used edible gold spray paint and metallic sprinkles, all available at Michaels (best store ever!) Enjoy with a glass of champagne while you toast the New Year!
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https://frostaholic.com/2016/12/champagne-macaroons/

Pumpkin Spice Cupcakes with Apple Cider Frosting

Even though we all love to make fun of the PSL craze, pumpkin spice flavoring is onto something. The comforting flavors always take me back to Thanksgiving and my grandma’s homemade pumpkin pie. Stereotypical, yes, but wonderful as well.

That being said, I am not a fan of the PSL. It is overly sweet and makes me want to skip the season all together. So I chase down the flavor through other food vessels.  Nuts… yes! Cake… absolutely.

This cake is easy to make (it cheats with a box mix! Don’t tell!) and can be made quickly when you need a last-minute treat. Box mix is popular for a reason; it gets the job done and still tastes great! This recipe gussies the mix up a bit, so your tasters will never know the difference. Happy Fall, Y’all!

 

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Step One. 

Prep Step! Measure out your ingredients. Preheat the oven to 350°F. Line your cupcake tins with a cute, fall cupcake paper.

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Step Two. 

Combine the cake mix and the pumpkin puree in a stand mixer on high speed until the mixture is combined. This should take about 3 minutes.

 

Step Three. 

Add the eggs, one at a time, and mix until incorporated.

 

Step Four. 

Add the yogurt and mix until combined. Slowly, add the apple cider, and mix until combined.

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Step Five. 

Fill the cupcake liners, and bake for 18 – 22 minutes, or until a toothpick inserted in the center comes out smoothly. When they are done, let cool.

 

Step Six. 

Make the frosting! In a medium pot, boil the apple cider to reduce to about 1/4 cup. When it is reduced, remove from the heat and let cool. Chill until ready to use.

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Step Seven. 

Beat the butter on high in a stand mixer for about 5 minutes, until it is light and fluffy. Add the vanilla and beat on high for 1 minutes. In increments of 1/2 cup, add the powdered sugar. Finally, slowly add the apple cider reduction. Beat on high for another 2-3 minutes, until the frosting is mixed thoroughly and is fluffy.

 

Step Eight. 

Time to assemble!

Once the cupcakes are cool, you are ready to assemble them. Fir a piping bag with a star tip. Add the frosting to the piping bag. Pipe away!

Decorate with sprinkles, marshmallow pumpkin, or whatever else floats your boat!

Pumpkin Spice Cupcakes with Apple Cider Frosting

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Pumpkin Spice Cupcakes with Apple Cider Frosting

Calling all PSL lovers! This cake uses a shortcut (shh!) to make a tasty fall treat in record time.

Ingredients

    Pumpkin Spice Cupcakes
  • 1 box spice cake mix
  • 1 cup pumpkin puree
  • 3 eggs
  • 1/2 cup plain Greek yogurt
  • 1/3 cup apple cider
    Apple Cider Frosting
  • 1 cup butter
  • 2 cups powdered sugar
  • 1 Tbsp vanilla
  • 1 cup apple cider

Instructions

    For the Cupcakes
  1. Prep step! Measure out your ingredients. Preheat the oven to 375°F. Line your cupcake tins with a cute, fall cupcake paper.
  2. Combine the cake mix and pumpkin puree in a stand mixer on high until fully incorporated, or for about 2 three minutes.
  3. Add the eggs, one at a time, and mix until combined.
  4. Add the yogurt and mix until combined.
  5. Slowly, add the apple cider, and mix until combined.
  6. Fill the cupcake tin, and bake for 18 - 22 minutes, or until a toothpick in the center comes out smoothly.
    For the Frosting
  1. In a medium pot, boil the apple cider to reduce to about 1/4 cup. When it is reduced, remove from the heat and let cool. Chill in the refrigerator until ready to use.
  2. Beat the butter on high in stand mixer for about 5 minutes, until it is light and fluffy.
  3. Add the vanilla and beat on high for 1 minute.
  4. In increments of 1/2 cup, add the powdered sugar.
  5. Finally, slowly add the apple cider reduction.
  6. Beat on high for another 2-3 minutes, until the frosting is mixed thoroughly and is fluffy.
    Assemble the Cupcakes
  1. Once the cupcakes are cool, you are ready to decorate! Fit a piping bag with a star tip. Add the frosting to the piping bag. Pipe away!
  2. Garnish with sprinkles, marshmallow pumpkins, or whatever floats your boat!
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https://frostaholic.com/2016/10/pumpkin-spice-cupcakes-with-apple-cider-frosting/

Banana Split Cupcakes

I remember the first time that I had a banana split. My grandpa had taken us fishing, and I had a really good day!  This was not normal fishing, where 90% of the time is a test of your patience. This was a trout farm, where they bite the second the lure hits the water. So I was a very happy camper already, AND I got a banana split! I don’t know if I ate the whole thing, but I like to think I did. I remember liking the pineapple part the best.

 

This cupcake combines all of the yumminess of a banana split into one delicious baked treat that you can enjoy year round!

 

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Step One – Sauces!

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*Note: You want to make the sauces first so that they are cool enough to use when the cupcakes are done! 
Prep Step!
Put the chopped strawberries into a saucepan over medium heat. Cook for about five minutes, until they start to lose their juices.
Add the sugar and mix thoroughly.
One the sauce looks slightly syrupy, add the cornstarch.
*Tip: I pre-mix my cornstarch with about a teaspoon of water so that I don’t get clumps. 
Cook for about three minutes, just until it starts to thicken and come together.
Repeat the same steps for the pineapple sauce.
In a microwavable bowl, heat the chocolate chips and whipping cream at 30 second intervals, stirring in-between.
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Let all sauces cool to room temperature.

 

Step Two – Cupcakes!

Prep the cupcakes! Measure out all of your ingredients. Let the butter and the eggs warm up to room temperature (about 30 minutes). Preheat your oven to 350°F.

 

IMG_1236

With a fork, mix together your dry ingredients in a bowl and set aside.

In a stand mixer, beat together the butter and sugar for about five minutes, until light and fluffy.
Now add the eggs, one at a time, and beat until it is mixed together.
Add the vanilla and beat until it is well-mixed.
Stir in the mashed bananas.
Add one-third of the dry ingredients and mix until just incorporated.
Now, add half of the yogurt and mix until incorporated.
Repeat this process until all of the dry ingredients and yogurt is used.
Now they are ready to bake! Use about 2/3 of the batter in a regular sized pan; use the rest in a mini cupcake pan. Bake at 350°F for 20-22 minutes, or until the tops are golden brown.
Step Three – Whipped Cream. 
Add the heavy whipping cream and powdered sugar to a mixing bowl. Beat on high with the whisk attachment until stiff peaks form. Add to a piping bag fitted with a star attachment.
Step Four – Assembly. 
Unwrap the mini cupcakes from their wrappers. Using either a knife or a fancy cupcake corer, cut the middle out of the big and small cupcakes.
Fill the big cupcakes with strawberry filling and the small ones with pineapple filling.
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Place a scoop of the ice cream on the big cupcake. Drizzle with chocolate sauce.
Place the small cupcake on top and “frost” with the whipped cream. Sprinkle with the peanuts and sprinkles, and add a cherry on top!

 

Banana Split Cupcakes

Prep Time: 50 minutes

Cook Time: 20 minutes

Total Time: 1 hour, 10 minutes

Yield: a dozen "double" cupcakes

Banana Split Cupcakes

This cupcake combines all of the yumminess of a banana split into one delicious baked treat that you can enjoy year round!

Ingredients

  • !Banana Cupcakes
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 2 bananas, mashed
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup plain greek yogurt
    Strawberry Sauce
  • 2 cups strawberries, chopped
  • 1 Tbsp sugar
  • 1 Tbsp cornstarch
    Pineapple Sauce
  • 2 cups pineapple, chopped
  • 1 Tbsp sugar
  • 1 Tbsp cornstarch
    Chocolate Sauce
  • 1 cup milk chocolate morsels
  • 1 Tbsp heavy whipping cream
    Whipped Cream
  • 1 cup heavy whipping cream
  • 1 Tbsp powdered sugar
    Toppings
  • Salted peanuts, crushed
  • Sprinkles
  • Ice cream (I used strawberry)
  • Maraschino cherries

Instructions

    For the Sauces
  1. *Note: You want to make the sauces first so that they are cool enough to use when the cupcakes are done!
  2. Prep Step!
  3. Put the chopped strawberries into a saucepan over medium heat. Cook for about five minutes, until they start to lose their juices.
  4. Add the sugar and mix thoroughly.
  5. One the sauce looks slightly syrupy, add the cornstarch.
  6. *Tip: I pre-mix my cornstarch with about a teaspoon of water so that I don’t get clumps.
  7. Cook for about three minutes, just until it starts to thicken and come together.
  8. Repeat the same steps for the pineapple sauce.
  9. In a microwavable bowl, heat the chocolate chips and whipping cream at 30 second intervals, stirring in-between.
  10. Let all sauces cool to room temperature.
    For the Cupcakes
  1. Prep the cupcakes! Measure out all of your ingredients. Let the butter and the eggs warm up to room temperature (about 30 minutes). Preheat your oven to 350°F.
  2. With a fork, mix together your dry ingredients in a bowl and set aside.
  3. In a stand mixer, beat together the butter and sugar for about five minutes, until light and fluffy.
  4. Now add the eggs, one at a time, and beat until it is mixed together.
  5. Add the vanilla and beat until it is well-mixed.
  6. Stir in the mashed bananas.
  7. Add one-third of the dry ingredients and mix until just incorporated.
  8. Now, add half of the yogurt and mix until incorporated.
  9. Repeat this process until all of the dry ingredients and yogurt is used.
  10. Now they are ready to bake! Use about 2/3 of the batter in a regular sized pan; use the rest in a mini cupcake pan. Bake at 350°F for 20-22 minutes, or until the tops are golden brown.
    For the Whipped Cream
  1. Add the heavy whipping cream and powdered sugar to a mixing bowl. Beat on high with the whisk attachment until stiff peaks form. Add to a piping bag fitted with a star attachment.
    Assemble the Cupcakes!
  1. Unwrap the mini cupcakes from their wrappers. Using either a knife or a fancy cupcake corer, cut the middle out of the big and small cupcakes.
  2. Fill the big cupcakes with strawberry filling and the small ones with pineapple filling.
  3. Place a scoop of the ice cream on the big cupcake. Drizzle with chocolate sauce.
  4. Place the small cupcake on top and “frost” with the whipped cream. Sprinkle with the peanuts and sprinkles, and add a cherry on top!
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https://frostaholic.com/2016/09/banana-split-cupcakes/

 

 

(Rice Krispie) Apples for the Teachers

Back to school! I always loved back to school. New outfit, new pencils, new goals.

And now I get to go back to school every year! Woohoo! These treats made this year extra special.
Whether you are a teacher, a student, or a parent, you will absolutely enjoy these cute and tasty treats. They are so easy! If your kid pulls one of these out at lunch time, all the other kids will definitely be jealous. Just make sure to pack an extra for the teacher! ?
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Step One. 
Prep Step! Measure out all of your ingredients. Hold off on cutting the leaves and stems, that will come later.
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Step Two. 
Melt the butter in a pan over medium heat. Then add all of the marshmallows and stir together until they are dissolved. Mix the food coloring into the marshmallow.
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 Add the marshmallow mixture to the cereal. Fold it into the cereal carefully, so that you don’t crush too much of the cereal.
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Step Three.
Now you need to wait a bit so that molding the apples is not a sticky mess. This is a good time to cut your leaves and stems.
With a sharp knife, cut a leaf shape out of the green fruit rollup. Cut the “stem”, whatever you choose to use, into a length that looks good with the size of your “apples.” I cut mine to about 3/4 in.
Step Four. 
Once the treats are cool, grab a handful and mold it into a sphere with your hands. Using your smallest finger, push a little depression in the middle.
Put the leaf in the hole first, then add the stem. Eat like an apple!
FullSizeRender
 
(Rice Krispie) Apples for the Teachers

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 12 "apples"

(Rice Krispie) Apples for the Teachers

Whether you are a teacher, a student, or a parent, you will absolutely enjoy these cute and tasty treats. They are so easy!

Ingredients

  • 3 Tbsp butter
  • 1 10-oz bag of marshmallows
  • 1 tsp red food coloring
  • 5 cups rice cereal
  • 2 green fruit rollups for leaves
  • Black licorice or Tootsie Rolls for stems

Instructions

  1. Prep Step! Measure out all of your ingredients. Hold off on cutting the leaves and stems, that will come later.
  2. Melt the butter in a pan over medium heat. Then add all of the marshmallows and stir together until they are dissolved. Mix the food coloring into the marshmallow.
  3. Add the marshmallow mixture to the cereal. Fold it into the cereal carefully, so that you don't crush too much of the cereal.
  4. Now you need to wait a bit so that molding the apples is not a sticky mess. This is a good time to cut your leaves and stems.
  5. With a sharp knife, cut a leaf shape out of the green fruit rollup. Cut the "stem", whatever you choose to use, into a length that looks good with the size of your "apples." I cut mine to about 3/4 in.
  6. Once the treats are cool, grab a handful and mold it into a sphere with your hands. Using your smallest finger, push a little depression in the middle.
  7. Put the leaf in the hole first, then add the stem. Eat like an apple!
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https://frostaholic.com/2016/08/rice-krispie-apples-for-the-teachers/

Wisconsin Cream Puffs

State Fair. What whimsy does that call to mind for you? First, I hear Templeton the Rat singing that obnoxious song in my head. But next, I remember all of the wonders, merrymaking, and smells of the Wisconsin State Fair.

We were always very methodical about it. We would get up at the crack of down, slather up in sun screen, and get there are soon as the gates opened. After picking up our coupon book, we would visit the animals in the barns. I always liked the cows the best. They’re so delicate for animals that weigh literally tons. When you look into their eyes, covered in the most beautiful, long lashes, it makes you almost reconsider hamburgers. Almost.

Then we went down the pig slide. To the “Oriental Market”, the name for the shops before Wisconsin got with the program and realized that was in bad taste. After picking up a fresh-shaken lemonade, I begrudgingly followed my eager mom to the pig races. I have never understood pig races. Just, why…?

Lunch was always a gyro from Eileen’s. Then the Kids from Wisconsin. When I was little, I dreamed of being one. The trade center, avoiding that creepy Smoky the Bear at the DNR exhibit and finally….

The Cream Puff.

It was always the last thing we got, and we ordered an extra to take home to dad. Now, truth be told, I’m not a huge fan of those cream puffs. It’s more the nostalgia that still makes me want one. They’re too sweet and as huge as your face. But there’s some kind of reminiscent satisfaction of getting cream on your nose that will never fade from my memory.

But that was years ago. Now, I live somewhere else. No more state fair. To try to relive the fun, my mom and I ran (well, I ran) in the Cream Puff 5k this summer. We posed with a live cream puff. It was pretty cool.

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But it still doesn’t beat state fair and all of the weirdo people you see. So when you feel like running down memory lane or just need some good, ol’ fashioned, creamy deliciousness, whip up a batch of cream puffs. Be sure to get some on your nose.

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Cream puff pastry (pâte à choux) seems complicated, but it’s actually the easiest thing. And once you can make , your baking world is open to eclairs, profiteroles, and other such delights.

Step One.

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Prep Step! Measure out your ingredients for both recipes (pastry and cream). Line a baking sheet with parchment paper. Preheat your oven to 425°F. Pour the cream into your mixing bowl and place in the fridge until ready to use.
Why would I do that?
Whipping cream whips better when it is nice and cold. When the metal bowl is also cold, the cream stays colder, longer. This will yield the best results!
Step Two.
Bring the water, butter, sugar, and salt to a boil over high heat. Once boiling, turn the heat down to medium. Add the flour and mix in with a wooden spoon. Stir the flour in until it comes together in the middle of the pot. Remove from the heat source.
 IMG_1177
Step Three. 
In a large mixing bowl, add the eggs one at a time (up until you have four eggs! Not the last one on the list!), making sure to mix them until they are full incorporated. When your pastry is ready, it should be glossy and look like a loose blob. If you pick it up, it should slowly drip down.
 IMG_1181
Step Four. 
Now, time to pipe! Put the dough into a piping bag. I like to use these. Then cut the tip off the bottom of the bag. In a circular motion, pipe the dough into little piles. If you want, pat down the top so that you do not have a tip.
IMG_1183
Step Five. 
Mix the egg with 2 Tbsp water – this is an egg wash. This will make the pastry nice and glossy. Brush the tops of the puffs with the wash and immediately put them in the oven. Bake for 15 – 10 minutes, or until golden brown on the top!
Step Six – Make the Whipped Cream
Now that your bowl and cream and nice and cold, add the powdered sugar. Starting on low speed, gradually increase the mixing speed to high (so that you don’t shoot sugar all over your kitchen). Once that speed is at high, beat the cream for about 5 minutes.
Fit a piping bag with a star tip, and fill it up with the whipped cream.
Step Seven – Assemble! 
Let the puffs cool completely before you fill them – you don’t want the cream to melt! With a serrated knife, cut the puffs in half.
Tip: Use a serrated knife so that you are actually cutting the puffs, not just mashing them. 
Pipe a generous amount of cream into each puff. Dust the tops with powdered sugar.
For the most kitschy state fair results, serve on a stick!
IMG_1210

 

Wisconsin Cream Puffs

Prep Time: 15 minutes

Cook Time: 15 hours

Total Time: 15 hours, 15 minutes

Wisconsin Cream Puffs

One bite of this cream puff will take you to the state fair. Sweet whipped cream fills a delicate pastry for a nostalgic treat!

Ingredients

    Pâte à Choux
  • 1 cup water (8 fl. oz)
  • 1/2 cup butter (1 stick) (113 g) (4 oz)
  • 1 Tbsp sugar
  • 1/2 tsp salt
  • 1 cup all purpose flour, sifted (140 g)
  • 4 eggs
  • --
  • 1 egg
  • 2 Tbsp water
    Whipped Cream
  • 1 cup heavy whipping cream (8 fl. oz)
  • 2 Tbsp powdered sugar (16 g)

Instructions

    Make the Pâte à Choux
  1. Prep Step! Measure out your ingredients for both recipes (pastry and cream). Line a baking sheet with parchment paper. Preheat your oven to 425°F. Pour the cream into your mixing bowl and place in the fridge until ready to use.
  2. Bring the water, butter, sugar, and salt to a boil over high heat. Once boiling, turn the heat down to medium. Add the flour and mix in with a wooden spoon. Stir the flour in until it comes together in the middle of the pot. Remove from the heat source.
  3. In a large mixing bowl, add the eggs one at a time (up until you have four eggs! Not the last one on the list!), making sure to mix them until they are full incorporated. When your pastry is ready, it should be glossy and look like a loose blob. If you pick it up, it should slowly drip down.
  4. Now, time to pipe! Put the dough into a piping bag (see tip above in blog post!). Cut off the bottom of the bag. In a circular motion, pipe the dough into little piles. If you want, pat down the top so that you do not have a tip.
  5. Mix the egg with 2 Tbsp water - this is an egg wash. This will make the pastry nice and glossy. Brush the tops of the puffs with the wash and immediately put them in the oven. Bake for 15 - 10 minutes, or until golden brown on the top!
    Make the Whipped Cream
  1. Now that your bowl and cream and nice and cold, add the powdered sugar. Starting on low speed, gradually increase the mixing speed to high (so that you don’t shoot sugar all over your kitchen). Once that speed is at high, beat the cream for about 5 minutes.
  2. Fit a piping bag with a star tip, and fill it up with the whipped cream.
    Assemble!
  1. Let the puffs cool completely before you fill them - you don’t want the cream to melt! With a serrated knife, cut the puffs in half. Pipe a generous amount of cream into each puff. Dust the tops with powdered sugar.
  2. For the most kitschy state fair results, serve on a stick!
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https://frostaholic.com/2016/08/wisconsin-cream-puffs/