Cheese Puffs

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.

This is linked to See Ya In the Gumbo  Hearth and Soul      Cast Party Wednesdays

Vegetable Pizza Puffs

Tonight, I was making an eggplant dish and usually with this, we have rice and a salad.  The timing of my meal was completely off.  I didn’t know how long the eggplant had to be baked and realized, I could do whatever I wanted with the extra half an hour.  I always have a bunch of papers, on the kitchen table, with recipes that I want to make pronto.  Usually, “pronto” is a long time coming.  I don’t know about any of you but I bookmark and print up many too many recipes, probably more than I could make in a month or even a year.  So much looks delicious or interesting or challenging. I want to indulge in all of these interesting, challenging and delicious looking recipes.  The ones, I am referring to are ones, I find online, whether on a blog or a food site.

Of course, there are the cookbooks and my collection has grown since I started blogging.  Actually, this is my second collection.  When I first got married and through the first two kids, I had a collection of those years.  So much has changed in cooking that I finally gave these books away and kept a few special ones.  When, I became a blogger, I knew I was in the wrong place.  Who was Tyler Frances, Bobby Gray, even my favorite Dorie Greenspan.  Yes, I did know who Martha Stewart was but that was more her notoriety than her cooking and crafting.  I was a dud in knowledge.

I could cook but I didn’t use avocados or fresh ginger.  What was kale or spaghetti squash?  Oil – there was vegetable oil and that was it.  I was definitely challenged as a blogger.

I cooked for years and actually cooked a lot.  I even baked everything that came my way.  My yeast breads and rolls were delicious.  Applesauce was a treat.  Cakes and cookies reigned.  Salads were limited to macaroni salad, potato salad and three bean salad.  Stop laughing, please.

We had company at least, weekly and I made gigantic meals.  Despite all of this, I knew little.

Let’s get back to my kitchen table and the top recipe which  is these Pizza Puffs.  Actually the recipe is called Pepperoni Pizza Puffs but as a kosher Mom,  we do not use milk and meat together.  (short explanation)  Out went the pepperoni and in came the vegetables.  I found this in Lynda’s Recipe Box.  If you would like to see here which are different because of the ingredients and because of the shape, stop on over and see what else she has to offer, while you are there.

Vegetable Pizza Puffs

Pepperoni Pizza Puffs(adapted from Lynda’s Recipe Box)


3/4 cup gluten -free flour
3/4 teaspoon baking powder
3/4 cup milk- (I only use 1 percent)
1 egg, beaten
4 ounces shredded mozzarella cheese
4 ounces mixture of green pepper, tomatoes and onions
1/2 teaspoon  Italian seasoning and 1/4 teaspoon black pepper

1/2 cup pizza sauce warmed


Preheat oven to 375 degrees.

In a bowl add the flour and baking powder.

 Stir in the milk and the beaten egg, and then the mozzarella, seasoning and vegetables.

Let the batter rest for 10 minutes.  (I admit it.  I didn’t do this.)

Spray a 12 count  muffin pan with cooking spray. Stir the batter and then spoon mixture evenly into each muffin cup.

Bake for 25 minutes until golden. Remove Pizza Puffs to a plate and serve with warmed pizza sauce for dipping.

We ate them plain, in our hands.  No sauce.

This had a great taste to it.  I ate it while talking to my brother and didn’t pay attention but I remember the first bite got an exclamation, “This is good.”  These are easy to make and versatile to use.

This is linked tTuesday’s Tasty Tidbits                       Healthy 2day Wednesdays!
Totally Tasty Tuesdays         Chef in Training         All the Small Stuff           Tuesday To Do Party      Mangia Mondays    Slightly Indulgent Tuesdays      Muffin Mondays               Hearth and Soul       Makin’ You Crave Monday         Pennywise Platter Thursday