Peppermint Bark Cream Puffs

Print Save Peppermint Bark Cream Puffs Recipe Embed Ingredients For the Filling: 1 3.9 ounce box White Chocolate Instant Pudding Mix 1 1/2 cups Cold Milk 1/4 teaspoon Peppermint Extract 12 ounces Whipped Topping For the Ganache: 1/2 cup Semisweet Chocolate Chips 1/4 cup Heavy Cream 1 tablespoon Light Corn Syrup For the Cream Puffs: 1/2 cup Salted Butter, 1 stick 1 tablespoon Granulated Sugar 1 cup Water 1 cup All-Purpose Flour, plus 1 tablespoon 4 large Eggs, whisked Small Candy Canes, crushed, for garnish Directions Prepare filling: In a large glass bowl, whisk together pudding mix, milk, and extract until soft set, about 4 minutes. Fold in whipped topping and refrigerate until thickened. Prepare ganache: In a microwave-safe bowl, heat chocolate chips and heavy cream, stopping to stir every 30 seconds until smooth. Stir in corn syrup and set aside to cool to room temperature. Prepare cream puffs: In a medium saucepan, heat butter, sugar, salt and water over medium heat until the butter is melted. DO NOT BOIL. Add all the flour and stir until it forms a stiff batter. Keep stirring until the mixture starts to look more like a dough. Keep stirring for several minutes until it becomes matte and leaves a film on the bottom of the pan. Transfer dough to the bowl of a stand mixer. Mix on medium low for one minute. Add the whisked eggs gradually. Once they've all been added, change the mixer speed to medium high and beat just until dough is glossy. Using a pastry bag with a 1 inch round tip (you could also just cut a wide opening), pipe puffs that are a couple inches tall and a few inches wide onto prepared baking sheet. Bake for about 15 minutes, until the pastries start to turn golden brown, then turn oven down to 325 and continue baking until they are entirely brown. Remove and poke a small hole in each pastry to let steam escape. Let cool completely on the pans set on wire racks. When ready to serve, assemble cream puffs: Cut the tops off the cream puffs and fill with white chocolate peppermint filling. Top with cream puff top, crushed peppermint candies, and chocolate ganache. Recommended OXO Good Grips 9-Inch Whisk Cuisinart Stainless Steel Mixing Bowls Le Creuset 3-quart Stainless Steel Saucepan Le Creuset Revolution Spatula Source: Choux pastry adapted from Flour by Joanne Chang via Food Fanatic http://ift.tt/2BW7jBl Food Fanatic

Balsamic Glazed Chicken and Winter Vegetable Sheet Pan Dinner

Print Save Balsamic Glazed Chicken and Winter Vegetable Sheet Pan Dinner Recipe Embed Ingredients For the chicken: 2 tablespoons Olive Oil 1 tablespoon Balsamic Vinegar 1 teaspoon Pure Maple Syrup 1 teaspoon Whole Grain Mustard 1/2 teaspoon Prepared Mustard 1/2 teaspoon Worcestershire Sauce 1/2 teaspoon Garlic Powder Salt and Pepper 4 Chicken Thighs, skin on For the vegetables: 2 medium Sweet Potatoes 1 pound Brussels Sprouts 2 medium Apples 3 Red Onions 2 tablespoons Olive Oil Salt and Pepper 3 sprigs Fresh Thyme 2-3 sprigs Fresh Rosemary Directions Marinate the chicken: Place all ingredients for the chicken except for the chicken thighs into a medium bowl. Mix well. Add the chicken thighs, making sure they're well covered with marinade all around. Cover and set aside. Prep the veggies: Preheat the oven to 430°F. Cut the sweet potatoes into chunks. Halve the sprouts, cutting larger ones into quarters. Core and thickly slice the apples, peel and thickly slice the red onions. Place all on a sheet pan and drizzle with oil, salt and pepper. Bake: Place the marinated chicken thighs on top of the pepped veggies on the sheet pan. Tuck the fresh herbs all over the pan. Bake for 25-30 minutes, or until the chicken is done all the way through and the Brussels sprouts are tender. Recommended 360 Bakeware Jelly Roll Pan Wusthof Santoku Knife - 5 inch Cuisinart Stainless Steel Mixing Bowls OXO Good Grips 9-Inch Whisk via Food Fanatic http://ift.tt/2BoiQZn Food Fanatic