Bonbons, cream puffs, and cookie brittle

February is nearly upon us which means only a month and a half until March 20, SPRING!!!

For those romantics or chocoholics who would like to make something special…here’s a recipe for some special, sinful treats.

Chocolate bonbons

Myrna Levine

6 oz. semi-sweet chocolate
5 tbsp. sweet butter
1/ 2 cup sugar
1 /2 cup flour
1 tsp. vanilla
1 c. chopped almonds (4 oz.)
2 eggs slightly beaten
1 /2 tsp. baking powder

Preheat oven to 375 degrees. Line muffin tins with papers, set aside. Melt chocolate and butter in top of double boiler over hot water. Remove, stir in sugar, add eggs and mix well. Stir in flour, baking powder, nuts, and vanilla. Spoon a small amount (1 /2 full) in each muffin cup. Bake 8 minutes. Will be soft, but becomes firm as it cools.

Cream puffs

Use frozen puff pastry or make your own

Filling:

2 pkg. instant pudding
8 oz. whole or 2% milk
1 10-ounce container whipping cream

Prepare 2 layers of puff pastry according to package directions. Let cool.

Beat the whipping cream and add the other ingredients. Spread between the puff pastry. Sprinkle confectioners sugar on top. You can cut into squares.

Cookie brittle

1 1/2 tsp. vanilla
1/2 tsp. salt
1 cup low-fat margarine
1 cup sugar
2 cups sifted flour
1 small package chocolate chips
1/2 cup finely chopped nuts (optional)

Preheat oven to 350 degrees. Mix vanilla, margarine, and salt. Slowly beat in flour and sugar. Add the chips and nuts. Mix well and press into square pan lined with parchment paper. Bake for 20 minutes or until done. Lay on a paper towel to absorb grease. Break into pieces.

Cooking with Beth

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