Back to regular blogging schedule *I think*. Coming at you today with a test recipe—lemon & lavender cream puffs—inspired by my field trip last week. Which I must say, these are DELICIOUS and not near as difficult to create as you might expect.
The lab rats for this experiment were my book club, and they didn't mind one bit. I nearly have them fooled that I am a baking goddess. A reputation I don't mind at all.
Had the pastry bakery been open, I would have gladly purchased the baked puffs to accomodate my low maintenance lifestyle (aka laziness) but alas I was forced to create my own using a simple recipe. They baked up all hollow and pretty on their own! Like magic.
While cooling, I whipped up the filling and stored in the refrigerator for an hour. Then spooned the filling into the puff shells. One hour before serving, I stuck the puffs in the freezer so they would keep better at room tempature before being gobbled up.
::: lavender & lemon cream filling :::
// 8 oz cream cheese (softened)
// 1 cup powdered sugar
// zest of 1 lemon
// 2 tbsp lemon juice
// 1 1/2 tsp lavender budds (crushed)
// 1/2 container of cool whip
Combine all ingredients in a mixer except the cool whip, which you fold in gently.
Simple and simply delicious! Eliminate the baking puffs and you have one easy dessert that is crazy popular and unique.