I made these for a Christmas brunch-- they were well recieved and very easy to do -- just a cream puff . Diane's Home Cookin Chapter: Dessert Pastry Type &Tarts Profiteroles With Ricotta Mascarpone Recipe Courtesy Giada De Laurentiis ======================================================================== 1/2 cup water 1/4 cup unsalted butter, cut into pieces 1-1/2 teaspoons plus 3 tablespoon sugar pinch of salt 1/2 cup all purpose flour 3 large eggs 1 (8-ounce) container mascarpone cheese 3/4 cup ricotta cheese 1 teaspoon vanilla extract 1/2 cup chocolate-hazelnut spread (such as Nutella) 1/4 cup whipping cream 1/4 cup hazelnuts, toasted, husked, chopped . Preheat the oven to 375 degrees F. Line a heavy large baking sheet with a silpat or parchment paper. Combine the water, butter, 1 1/2 teaspoons of sugar, and salt in a heavy medium saucepan. Bring to a boil, stirring until the butter melts. Add the flour and stir over medium heat for 1 minute. Cool 5 minutes. Crack 2 eggs into a measuring cup. Use a wooden spoon to beat the eggs into the dough, 1 at a time. Spoon 10 or 12 (1 1/2-inch) mounds of dough onto the prepared baking sheet, spacing 2 inches apart. Beat the remaining egg in a small bowl to blend. Gently brush the egg over the dough mounds (do not drip the egg onto the baking sheet). Bake the pastries until they are amber brown, about 50 minutes. Allow the pastries to cool completely. Mix the mascarpone, ricotta, vanilla, and remaining 3 tablespoons of sugar in a medium bowl. Refrigerate until cold. Using a serrated knife, cut the tops off the pastry and set aside. Spoon the mascarpone mixture into the pastries and top with its lid. Combine the chocolate-hazelnut spread and cream in a small bowl. Heat in the microwave for about 30 seconds until warm. Stir the mixture. Spoon the chocolate-hazelnut sauce atop the pastries. Sprinkle with the hazelnuts and serve Exported from Home Cookin 5.5 (www.mountain-software.com)

Thanks, Sue, I just learned about celery root the other day but have never tasted it yet - how would you describe its taste? I'm pretty sure I'd like it and this recipe sounds so good.

First of all, thank you all for the good suggestions. I will look at all of them. May Flowers, I hadn't even thought of buttermilk, probably because of the name (isn't that horrible? I do that with paint colors too), but it has the same "splotchy" texture that I love in the Organic White and I found a few pictures of it and quite like it so I'll make sure to check that too. And excellent tip on checking hte actual slabs. I can't wait to get to that point! Lovetodream, I was happy with my consultation with Maria. I'm one of those people who will second-guess every decision I make and god forbid someone makes a negative comment ... that stuff never leaves my head no matter how much I love something. I got so frustrated with dealing with whites that I finally called her. What was especially helpful was having her explain why some colors wouldn't be good. I will say though, that her prices have gone up considerably since I had my consultation, so I'd probably be a little more reluctant to do it again because of that. Yes she provides very valuable information, but you might be able to find someone equally skilled at the same thing (i.e. a designer or a person who works for a stoneyard/designer) who could offer the same advice for free. If you do decide to do it, take LOTS of pictures of your space in different lights and give her names of anything you can (such as flooring) so you can make sure she's looking at the same colors you have. I don't think a one-hour consultation would be adequate for picking colors for an entire house. We used it up pretty much just one picking a white, which started in the kitchen.

I have a large sample of White Dove here, and a small chip of Old Praire (I have the BM deck). They do look good together. It looks like enough contrast . It does not look like you were trying to match the cab colour, but missed (I think Swiss Coffee might have looked like a miss). Hopefully we will hear back from Lori. I am curious if she still recommends a crisper white like Cotton Balls, expecially after seeing the warmth in the counter and floor. I have found this post educational and am always glad to hear what Lori has to say on colours. Carol