Pecan Pie Puffs

I try to always keep some puffed pastry in my freezer because you never know when you might have a snack emergency. These little guys turned out so yummy! And easy? Than pie! Hehe... IT Guy loved these and I loved them because of how simple they were to throw together. I could throw a couple of these in his lunch and he could eat them at room temp or reheat them in the microwave. Add one of these to a bowl of vanilla ice cream and you’re good to go!!

Pecan Pie Puffs

1/2 cup packed brown sugar

2 tablespoons butter ~ melted

1/3 cup chopped pecans

1 sheet of puff pastry

Powdered sugar for sprinkling

Preheat your oven to 400 degrees.

Unfold the pastry and cut it into 12 equal squares.

Spray a muffin tin with cooking spray and press 1 square of pastry into each cup.

In a small bowl, combine the pecans, brown sugar and melted butter.

Divide the pecan mixture equally between the cups.

Bake the puffs for about 10 - 15 minutes or until pastry is golden brown.

Remove to a wire rack and cool to room temperature.

Sprinkle with powdered sugar.

How about we make some puffs??

Stir together the melted butter, 

brown sugar, and pecans.

Cut the pastry into 12 pieces.

Add the pastry to the muffin tin then 

add the pecan mixture into each cup.

Cook until golden brown.

Let's eat!

Grilled Cheese Puffs

Okay...so these aren't actually grilled...they're more oven baked but it doesn't really matter what you call them when they're as good as these little guys. I made a small pan because I wasn't sure how they'd go over. Note to self: double the batch next time. We inhaled these gooey little dough balls of wonderment. Spice yours up any way you want...but I went the plain route. Did you know Velveeta comes in a spicy Mexican flavor? Who knew? I bet those would be super good. These are great with pasta or soup...or as snack. Just delicious!

Grilled Cheese Puffs



1 8-count container Grands biscuits 
1 16-ounce Velveeta cheese
3 tablespoons butter ~ melted

Preheat oven to 350 degrees. Spray a small baking pan or cake pan with cooking spray.

Remove biscuits from container and flatten out to about 4 - 5 inches in diameter.

Place a piece of cheese, about 1/2 inch x 2 inches on top of flattened biscuit. Flatten cheese a little bit.

Gather biscuit up around cheese and place seam side down in prepared pan.

Brush tops of biscuits with melted butter.

Bake for about 20 minutes until biscuits are golden brown.

Here's all you need right here.

Flatten out the biscuits then place a 

hunk of cheese on top and flatten that out a bit.

Gather up into a little ball, 

securing the cheese inside 

then place seam side down 

into a baking dish. Brush the 

tops with melted butter.

Bake!!

Ooey-gooey goodness!

Cream Puffs

If you're a faithful follower of this page then you will know that I am a lover of cream based desserts. Anything with a pudding-y filling is my best friend. Love it! And of course cream puffs fit right into that category. Yum!! And...to make them even better....CHOCOLATE!! I made these to take to a potluck last week and no big surprise...I came home with an empty platter. I guess I'm not the only one who loves creamy, delightful desserts!

Cream Puffs



1 cup water
1/2 cup (1 stick) butter
1 cup flour
1/4 teaspoon salt
4 eggs

Preheat oven to 425 degrees. Line cookie sheet with parchment paper.

In a medium sauce pan, bring water to a boil. Add butter and cook and stir until butter is melted.

Combine flour and salt. Add to water/butter all at once and stir until mixture forms a ball.

Remove from heat.

Add eggs, one at a time, stirring well with a wooden spoon until each egg is mixed in.

Drop mixture by rounded tablespoon onto prepared pan. (Or use a pastry bag with a large round tip and pipe mounds about 1 1/2 inches round and 2 inches tall.

Bake puffs for 15 minutes at 425 degrees then reduce heat to 325 degrees and bake for 20 minutes more.

When puffs are lightly golden, remove from oven. Turn oven off. With a serrated knife, cut tops off of puffs. With a small spoon, carefully remove the dough from the inside of each piece...tops and bottoms. Return puffs to the cookie sheet and place back in the warm oven for at least an hour to dry out.

Okay...here we go!

Boil the water, then add the butter. 

Stir until the butter is melted.

Then add the flour and salt all at once.

And stir, stir, stir! Stir until 

the mixture comes together.

Remove from the heat and add 

the eggs..ONE AT A TIME...stirring 

well after each addition. After you 

add each egg, the mixture will appear 

 slimy...but keep stirring so the eggs get incorporated.

Here's what the dough will look 

like after all the eggs have been stirred in.

Then plop little mounds of the 

dough onto a parchment paper 

lined cookie sheet. These are a 

mounded tablespoon sized dough 

ball. You can also use a pastry bag 

with a large round tip if you're proficient in that.

Baked puffs!!

Right after they come out of the oven,

 cut the tops off of the puffs.

Then take a small spoon and scoop 

out the insides of the puffs. You have 

to make room for the filling!

Cream Filling:

*This amount of filling will fill twice the amount of puffs in the above recipe so you might want to make two batches of puffs. I don't recommend doubling the puff recipe. Make a batch..then make another batch. There's something about doubling the recipe that has failed me in the past.

1 5-ounce package vanilla instant pudding
2 cups whole milk
1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract

In a medium bowl, combine pudding. milk, powdered sugar and vanilla. Stir well with a whisk.

In a mixing bowl, whip cream until thick.

Gently fold whipping cream into pudding mixture until well combined.

Fill a pastry bag with cream filling mixture. Pipe some of the mixture into the bottom of each puff.

Here's what you'll need for the filling.

Mix together the pudding, milk, 

vanilla and powdered sugar,

Then whip the cream until thick.

Combine the pudding mixture and 

the whipped cream until well mixed.

Then pipe the cream into the empty

 puffs. You can use a small spoon for this, too.

Filled puffs! And empty lids. Don't 

worry about matching the puffs and 

lids...it won't matter once the chocolate is on them.

For chocolate topping:

1 jar hot chocolate fudge ice cream topping.

In a small bowl, heat about 1 cup topping until warm and liquid-y. Dip the tops of each puff into the chocolate topping and replace onto a filled puff.

Place puffs in a covered container in the fridge and keep chilled until ready to serve.

Here's what I like to use for 

the chocolate topping. It melts 

easily and sets to a shiny, gooey 

finish on top of the filled puffs.

Melt about 1 cup of the topping. 

Then dunk the top of each lid into

 the chocolate and set it on a filled puff.

Store in a sealed container in the 

fridge until serving time. And don't 

forget to call me when you're ready to share!!! <3