1 cup water
1/2 cup unsalted butter
1 tsp sugar
1/4 tsp salt
1 cup all-purpose flour
4 large eggs
Heat oven to 400 degrees. In saucepan, bring butter, sugar, and salt to a boil over high heat. Add flour all at once; stir until ball forms and pulls away from sides of pan; cook, stirring constantly, 2 minutes. Remove from heat.
Add eggs, one at a time, beating well after each addition. When all eggs are added, beat well until mixture is shiny, about 1 minute. Spoon into large pastry bag without a tip. Pipe 18 puffs, about 1 1/2 inches in diameter, onto ungreased baking sheet.
Bake in 400 degrees oven for 30 minutes,until puffed and golden. Turn oven off. Let sit in oven 10 minutes with door slightly ajar. Remove to wire rack; let cool completely.
Cut puffs in half horizontally. Remove any wet dough. Fill each with ice cream. Dust with sugar. Drizzle chocolate sauce on top.
Heart Shaped French Toast for Two
With a heart shape cookie cutter, cut slices of bread.
Spread cream cheese on one half.
Sprinkle chocolate chips on top of cream cheese.
Spread raspberry jam on other half of bread.
Top these on the cream cheese halves, pressing together to adhere.
Mix 2 eggs, 1/3 cup milk, 1/2 tsp vanilla extract, pinch of salt and 1/4 tsp cinnamon together.
Place the sandwiches into the egg mixture and flipping till all is absorbed.
In a hot pan heat butter and oil.
Fry toast till golden brown and flip to finsh browning other side.
Top with sugar, syrup, or fresh berries.
1 c butter or margarine
1 1/2 cups powdered sugar
1 tsp vanilla
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp cream of tartar
In a large bowl, beat butter, powdered sugar, vanilla and egg with electric mixer on medium speed. Sitr in flour, baking soda, and cream of tartar until well blended. Cover, refrigerate 2-3 hours or until chilled.
Heat oven to 375 degrees. Divide dough in half. On lightly floured cloth-covered surface, roll each half 1/4 inch thick. Cut with heart shaped cookie cutter. On ungreased cookie sheet, places shapes 2 inches apart.
Bake 8-10 minutes or until lightly golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes
Frosting: In a small bowl, mix 1 1/2 cup powdered sugar and the 3 to 3 1/2 Tbl milk until smooth and spreadable. Add food coloring to make colors. Frost cookies.