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Monthly Archives: August 2017

• Chocolate Eclairs

  Posted at 5:50 am by Lisa Cavallari

  Aug 14th

  

  Another wonderful recipe from Elvira Cavallari are her famous chocolate eclairs.  This eclair version is more homey and rustic than the perfect, pristine one you’ll see in glass display cases.  In my humble opinion, I’ll take approachable and delicious over too pretty to eat any day.   The recipe isn’t difficult, but there are three separate steps that can make it seem more intimidating than it actually is so don’t let that stop you.  Start off with baking the buttery shells, then you make the custard filling and top it off with the chocolate frosting.  It will make 30 small eclairs so you can serve them for a shower, holiday get-together or a small dinner party and just freeze the rest.  They freeze beautifully!

  Enjoy.  They are definite crowd pleasers!

  • Servings: 30
  • Time: 2 hrs 30 mins
  • Difficulty: intermediate
  • Print

  Ingredients

  Shells

  • 1/2 cup butter
  • 1 cup boiling water
  • 1 cup sifted flour
  • 1/2 tsp salt
  • 4 eggs unbeaten

  Custard Filling

  • 1 package vanilla pudding mix (not instant) I used Jello Cook and Serve 3 oz package
  • 1 1/2 cups whole milk
  • 1/2 pint (1 cup) heavy whipping cream

  Chocolate Frosting

  • 1/2 cup soft butter
  • 3 oz. melted unsweetened chocolate, cooled
  • 3 cups confectioners sugar
  • 2 tsp vanilla extract
  • about 3 Tb milk

  Directions

  Eclair Shell

  1. In a medium pan over the stove melt butter in boiling water.
  2. Lower heat and add flour and salt all at once.
  3. Stirring rapidly, stir until mixture lowers side.
  4. Remove from heat and add 1 egg at a time.
  5. Drop by tablespoonfuls 2 inches apart onto a baking sheet covered in parchment paper.
  6. Bake at 400 degrees for 35 minutes.
  7. Allow to cool and begin making the filling.

  Custard Filling

  1. Prepare 1 package Jello vanilla pudding mix in a small saucepan on the stove using only 1 1/2 cups whole milk instead of 2 cups according to the directions on the box.
  2. After pudding has reached the right consistency, cover with plastic wrap and chill in refrigerator for 1 hour or until cool.
  3. Whip 1/2 pint heavy whipping cream into pudding.

  Chocolate Frosting

  1. Mix butter and chocolate together.  Blend in sugar.  Stir in vanilla.  Add enough milk until frosting is smooth.
  2. Slice each shell lengthwise in half.
  3. Frost each eclair with frosting.
  4. Use a spoon to fill custard into each shell.
  5. Refrigerate eclairs until ready to serve or freeze for up to 1 month.

  Enjoy!

  

  These were immediately eaten after this photo was taken.  I have to make sure they pass the taste test!  😉

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  Posted in Baking | Tagged Chocolate Eclairs

• Moms’ Zucchini Bread

  Posted at 6:00 am by Lisa Cavallari

  Aug 4th

  

  I love that time of year when gardens overflow with vegetables.  Maybe you have your own plot in the backyard or perhaps you’re lucky enough to be neighbors or friends with those who want to spread the love.  It’s nice to see that some things never change.  The grocery bags laid ever so carefully by the doorstep and filled with tomatoes, zucchini that I remember as a child are still being shared today.

  

  These are not your average store-bought zucchinis.  They are the size of small children.  See what I mean?!  My first thought when I saw them was, ‘I never knew they could get that big!’  The sexual innuendos on this abound!  Thank you Deb and Martin!

  

  This recipe for zucchini bread will also bring back fond memories if Mom or Grandma made it for you as a kid and it’s a great way to use it up.  My oldest daughter has requested I make this over banana bread or even cinnamon rolls!  It’s always a proud mom moment whenever you can sneak some veggies in under their nose.  I was mentally pumping my fist in the air while she gobbled one slice and then another.  🙂

  Moms' Zucchini Bread

  • Servings: 24
  • Time: 1hr 15mins
  • Difficulty: easy
  • Print

  Credit: tasteofhome.com

  Ingredients

  • 2 cups granulated sugar
  • 1 cup canola oil
  • 3 large eggs
  • 2 tsp vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp grated lemon peel
  • 1 tsp ground cinnamon
  • 1/4 tsp baking powder
  • 2 cups shredded zucchini

  Directions

  1. Preheat oven to 350 degrees.  Grease two 8×4 inch loaf pans.
  2. In a bowl combine sugar, eggs, vanilla and oil until blended. In a separate bowl combine flour, salt, baking soda, lemon peel, cinnamon and baking powder.
  3. Combine wet ingredients with dry.  Fold in shredded zucchini.
  4. Divide batter evenly between two loaf pans.  Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.  Cool on a wire rack for 10 minutes before slicing.  Enjoy!

   

   

   

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