Easy Vanilla Cream Puffs

Baking Babes Commentary: We really like cream puffs and often buy it at Costco. The only downfall is you have to eat the whole box once it's thawed and eating that much is never good. We tried to make our own and it's actually not that hard, unless you are expecting some gourmet cream puff. With six ingredients and minimal baking time, it's the perfect little dessert for a dinner party especially when you don't have a lot of time! We had one of our own with Vietnamese spring rolls and a nice glass of wine! Cheers!

Ingredients:

• 1 cup of water
• 1/2 cup of oil
• 1 cup all purpose flour
• 4 eggs
• 1/2 teaspoon salt
• 1 box Jello vanilla instant pudding (for the filling; chocolate pudding is also an option)
  

Directions:

• Prepare the pudding following the directions on the package but use 1/2 the amount of milk recommended ~1 cup (250 ml) (This allows for a more firmer custard)
  
• Boil water and the oil together
  
• Once boiled, immediately add the flour and salt. Mix well and let cool until it's warm
  
• Once the mixture is warm, add in the eggs one at a time (For a lighter coloured puff, use just the egg whites)
• Preheat the oven to 350 F
  
• Line a cookie sheet with parchment paper and lightly grease it
  
• Spoon mixture onto the parchment sheet in a ball shape about 1 1/2 inch wide, leaving about 1 1/2-2 inches in between. (Recipe should make about 18-22 puffs depending on the size of the balls)

• Bake at 350 F for 10 minutes on the middle rack so puffs are browned at the bottom.
• Broil at 350F for another 10 minutes or until the top is light brown. Be sure to move your cookie sheet to the bottom rack otherwise the top will be too burnt.
• Turn off oven and leave in for 3 minutes with the door closed. Open the oven door and let the puffs sit for another 10-15 minutes to help the puff maintain its shape. (Removing the puffs too soon from the oven will cause the air to leave and your puff will deflate)
• Allow puffs to cool down fully.
• Once cooled, use a flavour injector needle and inject the puffs with your vanilla pudding filling. If you don't have a flavour injector needle, you can slice each pastry using a pair of scissors 3/4 of the way or fully. Pipe or spoon your pudding filling in.
• Ready to serve!
  

Whisk Rating: (out of five)

Strawberry Torte

Baking Babes Commentary: This recipe was one that we tried from the Food Network - Anna Olsen. It's fairly easy to make about 45 minutes in total and tastes quite good. What we didn't get is why the meringue for one cake gets flipped onto the plate, the meringue gets crushed and sticks to the plate.

Our funny discovery: the dessert looks like the one on the Cool Whip tub!


Ingredients:

• 1/2 cup vegetable oil
• 1 cup sugar (less is a bit better)
• 3 x large eggs
• 1 tsp finely grated lemon zest
• 1/2 tsp vanilla
• 1/3 cup 2% milk
• 1-1/4 cup pastry flour
• 1-1/2 tsp baking powder
• 1/4 tsp fine salt
• 2 cup sliced fresh strawberries
• 1/2 cup whipping cream, whipped to soft peaks

Directions:

1. Preheat oven to 350F and grease and flour two 8-inch square cake pans.
   
2. Beat vegetable oil, ½ cup sugar and egg yolks with electric beaters until fluffy. Stir in lemon zest and vanilla. Stir in milk.
   
3. Sift together pastry flour, baking powder and salt and gently stir into egg yolk mixture until blended. Spread evenly into the 2 prepared pans.
   
4. Whip egg whites with electric beaters until frothy, then gradually add the remaining ½ cup sugar and whip until whites hold a stiff peak. Spread meringue evenly over batter in pans.
5. Bake for 30 to 35 minutes, until a tester inserted in the center of the cake comes out clean. Cool cakes completely in the pan.
6. To assemble, turn one cake out onto a plate, meringue-side down (We suggest not). Top cake with half the strawberries and cream (Place cream on the bottom layer, add strawberries and then coat with one more layer of cream or else torte doesn't hold). Place second cake layer on top, meringue-side up and top with remaining cream and fruit. Chill until ready to serve.
7. Garnish with whip cream.
   

Whisk Rating: (out of 5)