Perfect for holiday pre-dinner bites, these cheese puffs seem impressive and taste delicious but are deceivingly easy to make.
3/4 cup flour
1 cup water
6 tablespoons (3/4 stick) butter, cut into small pieces
2 cloves of garlic, finely grated
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 tablespoons Dijon mustard
4 large eggs
1/2 cup (packed) coarsely grated Gruyère cheese
1/2 cup (packed) Cheddar cheese
1. Preheat oven to 425°F. Butter 2 large baking sheets and sprinkle with a dusting of flour.
2. In a medium saucepan, combine the water, butter, garlic, salt and pepper. Over medium-high heat, bring the mixture to a boil and then add the flour, stirring vigorously with a wooden spoon until the mixture forms a smooth ball. Continue stirring for about 2 minutes more, until you see a film forming over the bottom of pan, then remove from heat. Add mustard and eggs, 1 at a time. Mix well to combine, then add cheese and mix again.
3. Using a teaspoon, scoop up the batter and drop spoonfuls one by one onto the baking sheets, giving them enough space to cook and expand, about an inch or two apart. Bake for about 20 minutes.
1. Bake pie shell according to package directions, let cool. 2. Beat cream cheese in an electric mixer until fluffy, about 3 minutes. Add sweetened condensed milk and beat for another minute to combine. Fold in pumpkin purée. 3. Add next six ingredients and stir until incorporated. 4. Pour...