Peter Pumpkin Cheese Puffs Recipe
Peter Pumpkin Cheese Puffs Recipe
- 2 tablespoons cream cheese, softened
- 1/2 teaspoon balsamic vinegar
- 1/2 cup water
- 1/4 cup butter, cubed
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour
- 4 drops yellow paste food coloring
- 1 drop red paste food coloring
- 1/2 cup grated Romano cheese
- 2 eggs
- 20 sprigs fresh Italian parsley, stems removed
- 1. In a small bowl, combine cream cheese and vinegar. Cover and refrigerate. In a large saucepan, bring the water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes.
- 2. In a small bowl, combine the yellow and red food coloring; stir Romano cheese and food coloring into dough. Add eggs, one at a time; beating well after each addition. Continue beating until mixture is smooth and shiny.
- 3. Drop by level tablespoonfuls 3 in. apart onto a greased baking sheet. Bake at 400° for 15-20 minutes or until lightly browned. Remove to a wire rack to cool.
- 4. Using a star tip and reserved cream cheese mixture, pipe stems onto puffs. Add parsley sprigs. Refrigerate leftovers. Yield: 10 servings.
Reviews for Peter Pumpkin Cheese Puffs
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"so cute and easy to make. the taste is excellent. i needed to keep them for a while so half of them received almond leaf inserts instead the cream cheese stems. worked perfectly and in my opinion looked better."
"I expected these to turn out dry/plain-flavored for me, but they were actually perfect (which I guess means they were hard to mess up ;). Nice and cheesy--they disappeared quickly. The parsley actually added a nice touch of flavor too, so don't leave it out!"
"Not a good combination of flavors."
"This is so cute and fun! Definitely going to make for my Halloween party this year."
"This is basically a Pâte à Choux recipe. It was a hit at my halloween happy hour. For Thanksgiving I might make them bigger and fill them with something yummy like herbed cream cheese just like a cream puff!"
"This is basically a Pâte à Choux recipe that is savory instead of sweet. I would not think kids would like it but if you were to fill the pumpkins with say, herbed cream cheese or something they might go for it! I made this for halloween happy hour along with various other themed nibbles and everyone loved it! I may make them larger next time and fill them with something yummy for Thanksgiving. Like cream puffs!"
"Not the best- needs more cheese flavor and a better texture. My daughter wanted to spit it out. I thought they were slightly better than that- although we'll see tomorrow at the pre-K Halloween party!I cut a celery into little "stems" and used celery leaves at an accent instead of the parsley."
"The cream cheese directions are very clear BUT why mess with that? I used a piece of a cinnamon stick(found in spice aisle)as looks just like a pumpkin stem."
"The cream cheese mixture instructions are very clear but why mess with that-I used a peice of a cinnamon stick(found in spice aisle) as looks just like a pumpkin stem."
"This is the type of thing that I remember kids in daycare liking to eat, but as an adult . . . it just seems like a waste of perfectly good cheese. :} The idea is cute, but the end product just tastes too much like artificial food for me to enjoy. I think that children would probably like it, though, so that's why it gets 2 stars instead of one."
"I agree that the recipe was confusing as originally written. It is much clearer now. That aside, I wouldn't make them again. They were not bad when they were warm, but had an unfavorable taste and texture at room temperature. Also, add the food colour, mix, and then add the cheese. This will distribute the colour more evenly. They were quite easy to make."
"Recipe sounds good, but obviously some readers didn't read thoroughly because the recipe is very clear if the directions are read in their entirety."
"We're sorry for any confusion with this recipe. We have added the cream cheese mixture is used for the pumpkin stems right away in the first paragraph. This recipe makes 20 puffs. This clarification will be posted here soon.Taste of Home Test Kitchen"
"This is in response to email@example.com:You do not add the cream cheese mixture to the flour. The cream cheese mixture is used for the stems.You use the cooked mixture (dough) and add it to the food coloring and romano cheese. Then add eggs beating after each eggs is added to the dough.Hope this information helps you."
"cute and creative"
"This is confusing. Looks like it would be good, but when do you add the cream cheese mixture to the flour? also when do you add the cooked mixture? The directions are not complete."
"These were extremely easy to make, but did not like the taste or texture. I guess I though they would be more like a cheese straw but they are exactly as stated...a puff."
"ok you guys....it says the cream cheese/vinegar mixture is "reserved" at the beginning of the recipe!!! i got 15 servings . As most even beginner adult cooks KNOW that cookies; puffs; brownies,etc. can be made into different sizes. Thus....DIFFERENT AMOUNT OF SERVINGS. PS i colored my cream cheese "reserved mixture" green....PSS.... Not in the recipe,i thought of it on my own!!!! :)"
"This is not just for comments people. You need to give it stars for rating. Every time you make a comment WITHOUT a star rating you are giving it no stars and bring the rating down. This is not fair and it is misleading to users. Please use this area correctly."
"I wish people would reserve their comments until they actually make a recipe. It is not helpful to have peoples opinions on something they have not tried."
"I also need an editor ;)"
"I read thru recipe and would say it is just calling it reserved, since you have it waiting to fill puffs. I would think 2 puffs for serving, but it makes 20 total. Just guessing. Yes it needs to be more clear ( I have 50yrs experience cooking & still agree"
"I never pay attention to how many a recipe makes because it depends how big you make the puffs ...and it does say to mix the cream cheese with the vinegar and put in the frindge and then you fill them up. I'll give these a try in a couple of days ... the look cute and fallish :) I wonder if you can fill them up with something else like pumpkin."
"The reserved cream cheese is actually the cream cheese mixture made in step one. They said reserved because it was set aside in the refrigerator and "reserved" for later use. Would have probably been clearer and not as confusing to some if they hadn't used the word reserved, but if you read through the directions the cream cheese mixture isn't used anywhere else and it's such a small amount anyway there wouldn't be enough to use in two different places. Hope that helps!"
"The cream cheese and vinegar mix is to be used to pipe stems onto the 'pumpkins'. I have noticed MANY errors in spelling, grammar, and content lately.........somebody needs to hire an editor!"
"I DIDN'T MAKE IT YET, IT LOOKED GOOD, BUT I ALSO NOTICED THE WORDING RESERVED CREAM CHEESE MIXTURE, IT WAS CONFUSING, ASIT DIDN'T REALLY SAY WHAT TO DO WITH THE 2 T. CREAM CHEESE AND VINEGAR MIXTURE, I ASSUMED IT MEANT TO PIPE IT INTO THE COOLED PUFFS, IT SOUNDS GOOD, BUT AM WAITING FOR CORRECTED RECIPE,,,IT WOULD BE GOOD IF THERE WERE MORE CREAM C HEESE MIXTURE TO FILL THE PUFFS MORE, BUT THAT'S JUST ME,,,"
"I have not tried this recipe yet, but I noticed 2 errors in recipe. First, it says 20 Servings under the picture, yet at the end of the Directions it says Yield: 10 servings. Second, the last entry for Directions says to use reserved cream cheese mixture; however, no where in the recipe does it say anything about reserving cream cheese. Would be nice if the recipes were proofed BEFORE being published or posted to website."