I decided to “really” cook for myself, this morning. Breakfast is a funny meal. I rarely bother to make anything more complicated than eggs, yet this is my favorite meal. Maybe, that is why, we have breakfast for dinner, so often.
Cooking for myself does not mean complicated or time-consuming. This was neither but it does take the resolve to stay in the kitchen and mix and bake. It means shredding cheese or chopping it small. It means, having your smoke alarm beeping and scaring your neighbors and it means cleaning cookie sheets and bowls.
Despite this, these are a treat and I am glad, I have some extras.
Cheese Puffs (adapted from Taste of Home – Comfort Cookbook)
- 1 cup water
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1 cup all-purpose flour or Gluten-free
- 4 eggs
- 1 cup shredded Gouda
- 1/4 cup spicy mozzarella
- 1 tablespoon honey mustard
- 1/4 cup grated Parmesan cheese
- Preheat oven to 425 degrees F.
- In a large saucepan, bring the water, butter, salt and cayenne to a boil. Add flour all at once and stir until a smooth ball forms.
- Remove from the heat; let stand for 5 minutes.
- Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
- Stir in cheese and mustard.
- Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Sprinkle with Parmesan cheese. (I forgot Parmesan.)
- Bake at 425° for 15-20 minutes or until golden brown. Serve warm or cold. Yield: 4 dozen.