Wraps

Hello readers,
I know I haven't been posting often lately. Well, my job is tiring a bit, and I think I'm developing a habit of sleeping after coming home from work.

At any rate, here is a simple recipe for yummy sardine wrap. It's sturdy enough that you can toss it into your bag after just using cling wrap.

To make it, gather:

• Lettuce
• Wrap /torilla of choice
• Canned cooked sardine
• Sun dried tomatoes
• Cream cheese

First, make a spread out of your sundried tomatoes and cream cheese. This can be done by cutting up the tomatoes into itty bits, then mixing into the cream cheese.

Next, spread what you just made onto the wrap (which should be lain flat on a cutting board). Make sure that your spread is an inch or more away from the edges. Next, lay your fish in the middle, you should only need to use two of them. After, just fold and roll it and you're done. This is confusing to explain, so I will add pictures tomorrow afternoon. I'm still drowsy right now.

Another good combo for a wrap is lettuce and hot dog with hummus. Just be sure to dry the lettuce with paper towel before you add it, otherwise you end up with a soggy mess.

Keep it cookin!!

Sweet Pea

Cream Puffs

My dear reader,

I must confess that I am only making the puffs of cream puffs, sans cream. I totally made a delicious filling.

They are quite good on their own admittedly, I just ate one. It was savory goodness.

I used Jaden Hair's recipe, as featured on her blog, here, for the pate a choux (or choux) dough.

The recipe is as follows:

• 1 cup water
• 1 stick of butter
• 1 cup of flourDanielle
• 4 eggs (large) or 1 cup of eggs
• pinch o' salt

I like how making the dough is different, because you cook in a sense. This type of dough starts in a pot on a stove. I placed my butter and water into a saucepan (which I wouldn't suggest, in retrospect) and let it come to a simmer (that is, after the butter is all melted). Also, when the butter is simmering, if the water gets to the surface it will boil rapidly. (Prepare to be blinded by SCIENCE!!!) The water has a lower boiling point, so by the time the butter starts simmering, the water is already prepared to boil, and furiously.

A sea of butter

Once it gets to this simmering point, it's time to add the flour. I stirred with wooden spoon (wooden utensil highly recommended for minimal mess) in one direction until the flour sopped up all of the liquid and yielded a squishy dough.

Add the eggs one by one, and don't worry if its real slippery at first. They get incorporated eventually. Each time you add an egg, keep stirring it in until the mixture returns to its original doughy texture, then add the next.

I used a template to ensure mine came out at a similar 1.5" diameter. To pipe them, take a ziploc bag, stand it up in a container like a cup, and fill. Then snip off a corner, small one, and squeeze in one spot until you have a blob to a size of your liking.

I used a ruler and right triangle tool--the one in geometry sets

This method is highly recommended ;O

If you don't bake it all at once...you can store the dough like this.

The tips burn easily...

So wet your finger...and smush them down

The blobs are baked at 425 degrees for 10 minutes, then at 325 degrees (all Fahrenheit) for 18 minutes more (or longer if your puffs are bigger, up to 30 minutes).

After they came out of the oven, I slit little mouths into them, to let out steam and help them cool.

A close up...if you were here...you'd smell butter :)

Once they are cool, I used a pack of instant chocolate pudding mix, but reduced the milk from 2 cups to 1 3/4 cups. After mixing, I immediately put it into a baggie, as I did with the choux dough, and let it set. After it set, I snipped off a teeny corner, 2 mm, and fed the puffs the pudding...and viola!! Delicious chocolate cream puffs. Pictures will be added.

Stay cool!!

Sweet Pea