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January 13, 2013

Mango cream puffs

I lost my cream puff virginity last Saturday when I decided to bake something for a friend's party. I had mango cream cheese in fridge, searched recipes with it and found this. I made the filling according to it (except doubled the amount of cream) and the dough according to this recipe (the first one on the list). At the party table these fluffy yummies were paired with the hostess' amazing sandwich cake. Nice match, I'd say!

 MANGO CREAM PUFFS (20 middle size, 35 small)

1 1/2 dl water
75 g butter
1 1/2 dl wheat flour
3 eggs

2 dl cream
200 g mango cream cheese

1. Boil water and butter in a pan. Add flour. Mix with a wooden fork until the dough turns into a firm "ball". Let it cool.
2. Add eggs one by one while mixing with mixer. After adding the first two eggs, keep mixing for 2 minutes. After adding the third egg, mix for 4 to 5 minutes. (This is essential to make the dough rise).
3. Extrude rosette-shape lumps on baking paper or use two spoons.
4. Bake in 200 Celsius for 25 minutes. Don't open the oven door for the first 15 minutes.
5. Make the filling: whip the cream and mix it with cream cheese and sugar. Cut the puffs and fill them.

January 5, 2013

New year, old tricks: cake pops!

Happy 2013, folks! 

What have I been posting about lately... more baking, less outfits (more baking -> less outfits fit). :) Oh well, fortunately the situation is not too bad after the holidays, but you can definitely tell the difference of how you feel after even a small break from exercising and simultaneously eating whatever you hand reaches first. Most often chocolate...

And what I do is share this super unhealthy caloriebomb with you: gingerbread cake pops with coconut and mint chocolate topping. Nice, huh? :) Actually these are something I made for Christmas, but ran out of time to post about. So let's make them winter cake pops instead. And if you are slimming down for now, you can always try them in February!


(This is my own variation of cake pops recipes I've tried so far.) 

350 g gingerbreads
100 g cream cheese
200-300 g white chocolate
coconut flakes
mint chocolate (I used Marianne flavoured Kismet bar I found in my sister's kitchen)

1. Crumble the gingerbreads into small bits and mix with cream cheese. Roll small balls and put in fridge for about 1 hour.
2. Melt the chocolate. Dip the other end of a stick in chocolate before sticking it into a ball. Roll in chocolate and sprinkle coconut flakes or crumbled mint chocolate on top.