SWEET POTATO PUFFS
Steps:
- Preheat the oven to 425 degrees F. Spray a rimmed baking sheet with nonstick cooking spray and set aside.
- In a medium bowl, mix together the mashed sweet potato, mascarpone, cinnamon, ginger and vanilla using a rubber spatula. Set aside.
- On a lightly floured surface, roll out a sheet of puff pastry to 10-by-13 inches. Using a 3- inch round cutter, cut out 12 rounds from the first sheet of puff pastry. Working one at a time, use your fingers to slightly flatten and widen each round. Spoon a heaping teaspoon of the mashed potato filling into the middle of the round, brush a small amount of egg on one edge and stretch the pastry over the filling to make a half moon. Crimp the edges with your fingers to seal and place on the prepared baking sheet. Continue with the remaining rounds and half the filling, leaving 1 inch between puffs, and then cut and fill 12 rounds from the second sheet of puff pastry.
- Brush the tops of each pastry with some beaten egg and sprinkle with some cinnamon-sugar. Use the tip of a knife to poke a hole in the center of each of the puff. Bake until golden brown and puffed, about 15 minutes. Serve hot.
CINNAMON SWEET PUFFS
Easy, VERY sweet, cheap and fun for cooks of all ages!
Provided by LJL
Categories Bread Quick Bread Recipes Biscuits
Time 30m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
- Combine sugar and cinnamon in a bowl. Separate biscuits. Place a marshmallow in the center of each biscuit and wrap biscuit dough around marshmallow. Press dough to seal marshmallow completely. Roll dough ball in melted butter, then roll in cinnamon-sugar mixture. Arrange each dough ball in the prepared muffin cups.
- Bake in the preheated oven until golden brown, about 15 minutes.
Nutrition Facts : Calories 274.8 calories, Carbohydrate 34.8 g, Cholesterol 20.8 mg, Fat 14.1 g, Fiber 0.6 g, Protein 3.3 g, SaturatedFat 6.5 g, Sodium 526.5 mg, Sugar 15.9 g
REESE'S PUFFS® STICKY BALLS
These cereal balls satisfy any sweet tooth craving with peanut-butter flavor rolled into balls and drizzled with luscious chocolate.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 30
Number Of Ingredients 5
Steps:
- Cut 18x12-inch sheet of waxed paper; place on work surface. In 4-quart Dutch oven, melt butter and marshmallows over low heat, stirring frequently, until smooth. Stir in cereal. Spread cereal mixture on waxed paper; cool 5 minutes.
- Cut 34x12-inch sheet of waxed paper; place on work surface. Lightly spray hands with cooking spray. With hands, shape cereal mixture into about 2 1/2-inch balls.
- In small microwavable dish, microwave chocolate chips and shortening on High 1 to 1 1/2 minutes, stirring until smooth. Drizzle chocolate over cereal balls. Let stand at least 30 minutes until chocolate is set before serving.
Nutrition Facts : Calories 110, Carbohydrate 19 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 No-Bake Cookie, Sodium 90 mg, Sugar 11 g, TransFat 0 g
CUTE CREAM PUFFS RECIPE BY TASTY
Here's what you need: dark chocolate, unsalted butter, water, milk, granulated sugar, salt, all-purpose flour, large eggs, egg, heavy cream, powdered sugar, vanilla extract, small piping bag, large piping bags
Provided by Julie Klink
Categories Desserts
Yield 10 cream puffs
Number Of Ingredients 14
Steps:
- Preheat the oven to 425˚F (220˚C). Line 2 baking sheets with parchment paper. Chill a large bowl in the freezer.
- Add the melted chocolate to a small piping bag or zip-top bag and cut ⅛ inch (3 mm) off the tip of the bag.
- Pipe 10 sets of ears, eyes, noses, mouths, and paws onto 1 of the parchment-lined baking sheets. Chill in the refrigerator until ready to use.
- Make the puffs: in a medium pot, bring the butter, water, milk, sugar, and salt to a boil over high heat.
- Once the liquid begins to boil, remove the pot from the heat and immediately add the flour, stirring constantly with a wooden spoon until the liquid is absorbed and the mixture begins to form a ball.
- Return the pot to the heat and cook for another 30 seconds to remove excess moisture. Remove the pot from the heat. Working quickly, add the eggs one at a time, stirring until each one is fully incorporated before adding the next. Continue stirring until the dough starts to pull away from the sides of the pan and is thick and glossy. Transfer the batter to a piping bag or zip-top bag fitted with a round tip.
- Pipe 1-inch (2-cm) dollops of batter on the prepared baking sheet, spacing them at least 1-inch (2-cm) apart.
- Dip a fingertip in the egg wash and gently press down any points, then brush the egg wash lightly all over the puffs.
- Bake for 10 minutes. Reduce the oven temperature to 350˚F (180˚C), and continue to bake for 20 minutes more, until golden brown.
- Transfer the puffs to a wire rack and cool until able to handle. Cut the tops off of the puffs with a serrated knife. Let cool completely.
- Make the whipped cream: add the heavy cream and powdered sugar to the chilled bowl and beat with an electric hand mixer or whisk until stiff peaks form. Transfer the whipped cream to a piping bag or zip-top bag fitted with a round tip.
- Pipe mounds of whipped cream into the puffs. Add the tops of the puffs and decorate with the chocolate faces.
- Enjoy!
Nutrition Facts : Calories 396 calories, Carbohydrate 20 grams, Fat 34 grams, Fiber 0 grams, Protein 7 grams, Sugar 9 grams
PASTRY PUFFS W/SWEET CHEESE FILLING
These are really pretty and fun to make! I love to make them for Showers and parties! The filling will remind you of cheesecake!Times do not include chilling time.
Provided by Wildflour
Categories Dessert
Time 50m
Yield 3 1/2 dozen
Number Of Ingredients 10
Steps:
- Position knife blade in food processor. Add flour and butter and pulse 4 or 5 timestil mixture resembles coarse crumbs.
- Add sour cream and egg.
- Process til dough forms a ball and leaves sides of bowl.
- Divide in half, wrap with plastic wrap, and chill 6-8 hours.
- Roll out each ball of pastry on a lightly floured surface to an 1/8" thickness.
- Cut pastry into 3" squares.
- Gently press each square into a 1 3/4" muffin pan leaving corners extending beyond edge.
- Spoon 1 teaspoons filling into each prepared shell.
- Fold corners over filling and pinch together at the top.
- Chill 30 minutes.
- Bake at 375º for 20-25 minutes.
- Remove from pan and cool on wire rack.
- Sprinkle with powdered sugar.
- Cheese filling:.
- To make the cheesecake-like filling, beat all ingredients at medium speed til smooth and fluffy.
Nutrition Facts : Calories 1171, Fat 85.4, SaturatedFat 52.8, Cholesterol 339.6, Sodium 606.5, Carbohydrate 86.8, Fiber 1.9, Sugar 29.3, Protein 16.4
SWEET CEREAL PUFFS
Make and share this Sweet Cereal Puffs recipe from Food.com.
Provided by Abby C
Categories Drop Cookies
Time 40m
Yield 24 serving(s)
Number Of Ingredients 3
Steps:
- Heat oven to 325 degrees.
- In large mixer bowl, beat egg whites until foamy.
- Beat in sugar, 1 tablespoon at a time; continue beating until very stiff and glossy.
- Fold in cereal.
- Drop mixture by teaspoonfuls 2 inches apart onto lightly oiled baking sheet.
- Bake 14 to 16 minutes.
Nutrition Facts : Calories 40.5, Sodium 40.6, Carbohydrate 9.7, Fiber 0.1, Sugar 6.1, Protein 0.8
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