Profiteroles Here's one that uses a food processor Copyright, 2004, Barefoot in Paris, Barefoot Contessa 1 cup milk 1/4 pound (1 stick) unsalted butter Pinch kosher salt 1 cup all-purpose flour 4 extra-large eggs 1/2 cup heavy cream 12 ounces semisweet chocolate chips 2 tablespoons honey 2 tablespoons prepared coffee Good vanilla ice cream (recommended: Haagen-Dazs), for serving Preheat the oven to 425 degrees F. Heat the milk, butter, and salt over medium heat until scalded. When the butter is melted, add the flour all at once and beat it with a wooden spoon until the mixture comes together and forms a dough. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Add the eggs and pulse until the eggs are incorporated into the dough and the mixture is thick. Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/2 inches wide and 1-inch high onto a baking sheet lined with parchment paper. You should have about 18 puffs. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Bake for 20 minutes, or until lightly browned, then turn off the oven and allow them to sit for another 10 minutes, until they sound hollow when tapped on the bottom. Make a small slit in the side of each puff to allow the steam to escape. Set aside to cool. For the chocolate sauce, place the cream and chocolate chips in a bowl set over simmering water and stir just until the chocolate melts. Add the honey and coffee and stir until smooth. Set aside. For serving, cut each profiterole in half crosswise, fill with a small scoop of ice cream, replace the top, and drizzle with slightly warm chocolate sauce.

Thanks everyone! Those were pretty fun to make. The puffs were a bit soft (wanted to keep the pale swan color) in the beginning and thanks for Linda and Barnmom's advice I dried them a bit in the oven and they firmed up without getting too brown. Alexa, I baked the necks for somewhere between 3 - 6 minutes. Each batch was difference. Strange isn't it. But I did have to keep an eye on them. Once they began to brown they REALLY brown! Rachelellen, yeah the number was a bit odd LOL. I will have to make them smaller next time to fit in more! I have tried different ways to do the red color but didn't seem to get a hang of it. I used red food coloring with cream cheese but it turned out PINK! So I used red sprinkles but the acid of the cream was what turned the red sugar into orange. I sent hubby to the store to get some red and green fruit roll-ups (to make scarfs for the swans) but he had never seen them and came home empty handed. Poor man! LOL

Baklava. Ingredients 18 sheets ready-made filo pastry (unwrap and keep under a damp tea-towel until you are ready to use) 225g/8oz unsalted butter, plus extra for greasing 225g/8oz mixed pistachios and walnuts, roughly chopped 2 tbsp granulated sugar 1 tsp ground cardamom For the syrup 350g/12oz granulated sugar 300ml/10ýfl oz water 1 tbsp lemon juice 2 tbsp orange blossom water Preparation method Preheat the oven to 180C/350F/Gas 4. Grease a 17cm x 28cm (11in x 7in) baking tray with butter. Melt the remaining butter in a saucepan over low heat or in a microwave. Lay 10 sheets of filo pastry, one at a time, into the tray, brushing each sheet with butter before adding the next. In a clean bowl, mix together the nuts, sugar and cardamom and spread the mixture over the pastry in the tray. Layer up the remaining sheets on top of the nut mixture, brushing each sheet with butter, as before. Using a sharp knife, cut a criss-cross pattern into the top layers of the pastry. Place baklava in the preheated oven for approximately 20 minutes, then decrease the oven temperature to 150C/300F/Gas 2 and cook for an additional half hour to 40 minutes, or until the pastry is slightly puffed and golden on top. Do not allow the top to burn. Remove and allow to cool slightly. For the syrup, heat the sugar, water, lemon juice and orange blossom water in a small, heavy-bottomed saucepan and cook over a medium heat until the sugar has melted and a syrup is formed. (This will take about 20 minutes or so.) Pour the syrup into the slits in the baklava and leave to cool. Cut into small diamond-shaped pieces and serve.

Lemony Cream puffs, it's a Mr Food recipe. I followed the recipe exactly for making the cream puffs, but made up my own lemon cream. Used parchment paper when baking. Took 40 minutes in my oven. After they cooled, I lined an air tight container with paper towel on bottom, 6 cream puffs, topped with another paper towel, 6 more puffs, topped with another and then covered, and stored overnight in refrigerator. Took them out this morning, filled them, and put back in refrigerator until serving time. My version for lemon meyer cream Bought the Royal Meyer instant pudding, and mixed it with 8 oz thawed cool whip. NO MILK!!!! Mix thoroughly, it will be soupy, but thickens in the refrigerator. NO MILK! I added a few drops of yellow food coloring.