Chocolate Pastry Puffs

I am so so sorry to my blog. I have been very neglectful lately.  In my defense, I have had a strange couple of weeks.  We have had snow days out of the blue, doctors visits, and just a bunch of little things that have distracted me.  I am trying to get back on track, and today's little gem is a goodie.  Now I know Wednesdays are supposed to provide a wholesome treasure, but I just didn't feel like it today.  Please don't judge me, but I really want something really unhealthy today.

My inspiration for the chocolate pastry puffs comes from a famous bakery chain Au Bon Pain.  On my first trip to New York City, we stayed in a little boutique hotel near Union Square.  Every morning Jay and I would go to Au Bon Pain and get breakfast and take it to the park to enjoy.  Most mornings I tried to be healthy and get fresh fruit and a bagel, but one day I strayed. I ordered a chocolate croissant, and oh my it was so delicious!  I am not going to even attempt making croissants and then filling it with chocolate, too much work. However, I can easily defrost puff pastry and fill with chocolate chips and sweetened cream cheese.

As I was going through my freezer, I discovered I had a sheet of puff pastry left over from the beef wellingtons.  I always have cream cheese and chocolate chips in the house, viola my little pastry puffs were born.  The recipe will make six little puffs and uses one sheet of puff pastry, but if you would like to thaw out the whole box, just double the cream cheese and chocolate chips.  These are great for parties.

recipe (yields six pastry puffs)

1 sheet frozen puff pastry, thawed
2 oz cream cheese, room temperature
1 tbsp. powder sugar
1/2 tsp. vanilla
1/8 c. chocolate chips, plus an additional 1/4 c. melted for drizzle
1 egg, for egg wash

Preheat the oven to 400 degrees.  Unroll the thawed puff pastry, cut into six rectangles, and lay on an ungreased cookie sheet.  In a small bowl, stir cream cheese, sugar and vanilla together.  Evenly spoon mixture among the pastry, about 1/2 teaspoon each.  Sprinkle about 6 to 8 chocolate chips on each pastry. Fold in half and crimp the edges with a fork.  Cut a small slit in the top of the pastry to allow steam to escape.  Brush with egg wash, 1 egg with tablespoon of water whisked, and bake for 14 to 16 minutes. The pastry will be golden brown and puffed.

Allow to cool on a rack.  Meanwhile, in a microwave safe bowl, melt the remaining chocolate chips until smooth. Heat on high in 30 second intervals.  Drizzle over the top of the pastry with a fork.  Serve at room temperature.

Linking to these parties.

Easy Chicken Wing Dip

It's Sunday and at our house, if the husband is off of work, normally it's a day of football watching.  Well today, his plans are being hijacked, as we have a Halloween Party to go to.  I am working at the party, so Jay is on kid patrol.  To make up for it, I made him chicken wing dip.

As a native Buffalonian, I have had many different prepartations of chicken wing dip. I have made them with bleu cheese or ranch dressing, but my absolute favorite is the one I enjoyed at my sister-in-law's house.  I asked her for the recipe and have been making it ever since.  I may have made a few changes to the original recipe, but the same flavor is there.

What I like about this recipe is the creamy texture of the cheese and the spicy nature of the hot sauce.  Mind you this recipe verges on the med to hot side, so if you like it a bit milder, use only 1/2 cup of hot sauce. I always make a full or double batch, and freeze it in smaller containers.

recipe

2 8oz packages of softened cream cheese
2 cups of shredded cheddar cheese
1 cup of hot sauce (I use Frank's)
2 cups cooked shredded chicken ( I use canned chicken breast)
1 tsp season salt

In a large bowl, beat cream cheese until fluffy with a mixer.

Then add hot sauce and season salt, mix until creamy.  It will look like frosting.

Then with a spatula, fold in chicken and cheddar cheese. Sprinle top of dip with a little more cheddar cheese. Transfer to an oven safe baking dish. (At this point,  I make smaller portions to freeze.)

Bake at 350 degrees for about 20 to 25 minutes, until hot and bubbly.  Enjoy with chips, crackers, or celery sticks.

Cheesecake Pancakes

Happy Saturday morning everyone!!! In our house, the weekends are reserved for special breakfasts.  I normally make something I wouldn't have the time for during the week, such as pancakes, french toast, Belgian waffles, etc.  Today's inspiration came from our recent trip to IHOP via Sesame Place.  IHOP was our favorite breakfast location and each morning I tried something different.  The dish that really knocked my socks off was the cheesecake pancakes.  They had actual bits of cheesecake mixed in the batter that became warm and melted once cooked. Then they topped the pancakes with a strawberry sauce and whipped cream.......YUMMY!!!

In my version, I decided if I were to make a cheesecake, I would not cut it up for pancakes. So I created a sauce that had the same flavor profile but without all the work. Give my version a try, and remember while I topped mine with strawberries, any fresh fruit would be delicious.  Also try the sauce on waffles or french toast.

Strawberry Cheesecake Pancakes

4 oz cream cheese softened
3 Tbsp powder sugar
1/2 tsp vanilla
2 to 3 Tbsp milk

In a bowl whisk the cream cheese, sugar, and vanilla until smooth. Slowly add the milk one tablespoon at a time until you get a pourable sauce consistency.  Pour over your favorite pancake recipe (or the frozen kind, I won't tell) topped with fresh fruit and whipped cream.

tip: I made the sauce the night before, stored it in the refrigerator, and pulled out to sit at room temperature for about 15 minutes before serving!