VANILLA AND COFFEE CREAM PUFFS
Provided by Valerie Bertinelli
Categories dessert
Time 1h20m
Yield about 20 cream puffs
Number Of Ingredients 10
Steps:
- For the dough: Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
- Combine the butter, granulated sugar, salt and water in a medium saucepan. Bring to a boil and remove from the heat. Add the flour, then return to the heat, mixing vigorously with a wooden spoon until all the flour is incorporated and the mixture forms a ball.
- Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment and mix on the lowest speed until the dough cools and the steam dissipates, about 4 minutes. Add 4 eggs, one at a time, letting each egg become fully incorporated before adding the next. The dough should be shiny, stretchy and slowly fall from a spoon in thick ribbons. If necessary, beat the remaining egg in a small bowl and add a tablespoon at a time until the dough looks correct.
- Transfer the dough to a piping bag fitted with a 1/2-inch plain tip. Pipe 2-inch mounds onto the prepared baking sheets, about 2 inches apart. Bake until the puffs are golden brown and sound hollow when tapped, about 25 minutes. Prick each puff with a skewer to allow the steam to escape, then remove the puffs to a rack to cool completely.
- Use a serrated knife to carefully cut the tops off the puffs; reserve the tops.
- For the cream: Microwave 2 tablespoons of the cream in a small bowl until warm. Add the espresso powder and stir until dissolved; place in the refrigerator to chill.
- Put the remaining cream in a large bowl, along with the vanilla and 4 tablespoons of the confectioners' sugar. Beat with an electric mixer until the cream just holds stiff peaks.
- Transfer half of the whipped cream to a piping bag fitted with a 1/2-inch plain or star tip. Pipe half of the puffs full of whipped cream; replace their tops.
- Add the chilled coffee cream and the remaining 2 tablespoons confectioners' sugar to the remaining whipped cream in the bowl; beat until the cream returns to stiff peaks. Transfer to the piping bag (no need to clean in between) and fill the remaining puffs; replace the tops.
- Dust the cream puffs with confectioners' sugar and serve immediately.
VANILLA COFFEE CREAMER
Simple, basic coffee creamer recipe. Store in the refrigerator for 1 week.
Provided by slygusa
Categories Drinks Recipes Coffee Drinks Recipes Creamer
Time 5m
Yield 30
Number Of Ingredients 3
Steps:
- Combine half-and-half, sweetened condensed milk, and vanilla extract together in a container with a lid; cover container and shake vigorously until creamer is smooth.
Nutrition Facts : Calories 63.7 calories, Carbohydrate 7.8 g, Cholesterol 10.4 mg, Fat 3 g, Protein 1.5 g, SaturatedFat 1.9 g, Sodium 23.2 mg, Sugar 7.2 g
VANILLA COFFEE CREAMER
Flavored coffee creamer drives my husband nuts. Even so, I still make this classic vanilla one all the time. It's better (and cheaper) than store-bought-and I know exactly what's in it! -Shauna Sever, San Francisco, California
Provided by Taste of Home
Time 10m
Yield 2 cups.
Number Of Ingredients 4
Steps:
- Split vanilla bean lengthwise. Using the tip of a sharp knife, scrape seeds from the center into a small saucepan; add bean., Add remaining ingredients to pan; cook and stir over medium heat until heated through, 5-7 minutes. Remove from heat; let stand, covered, 15 minutes to allow flavors to blend., Discard vanilla bean. Store in an airtight container in the refrigerator up to 4 days. Stir before using.
Nutrition Facts :
CREAMY VANILLA COFFEE
Just got this from Folgers Coffee!! Sounds dreamy!!
Provided by Joan Pierce
Categories Hot Drinks
Time 5m
Number Of Ingredients 2
Steps:
- 1. POUR coffee into large mug. Add ice cream. STIR until slightly melted. For an extra-special treat, top with whipped cream and add a cinnamon stick or sprinkle with cocoa powder, ground nutmeg or ground cinnamon.
CREAMY ICED VANILLA CARAMEL COFFEE
Cooled brewed coffee is combined in the blender with milk, nondairy creamer, caramel topping and ice and blended until smooth. Personal tip, serve in glasses just out of the freezer.
Provided by Annacia
Categories Beverages
Time 5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place all ingredients into blender and blend on high until the ice is completely smooth. Pour into four glasses and top with a dollop of whipped cream.
- Serve immediately.
CREAMY CINNAMON VANILLA COFFEE
An easy flavored coffee just as tasty as the expensive stuff from the coffee shop. Quantities are a little vague because I'm not sure how my favorite, huge mug scales down to smaller cups -- use your sense of smell to find proportions that are flavorful, but not too candy-sticky because this is coffee to go with dessert rather than to substitute for the dessert. :) Since I like flavored coffees in the evening I usually use decaf -- brewed strong. Most of the prep time is brewing the coffee.
Provided by 3KillerBs
Categories Beverages
Time 10m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Put milk into the cup. Heat gently in the microwave about 30 seconds -- just to take the chill off so the coffee won't get cold too fast.
- Stir cinnamon and vanilla into the milk (cinnamon goes into the milk easier than into the coffee).
- Add coffee and sugar/Splenda. Stir well and enjoy.
- Note: You can use a chunk of cinnamon stick in the cup instead of the ground cinnamon if you prefer.
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