Yesterday was Amanda's 15th birthday! Woo hoo! Time to go get that driver's permit!
It was a very pretty day, and my friend Kristi graciously allowed us and 4 other families to descend on her home for a pool party. The kids - all 22 of them ranging in age from 17 mos. up to 15 - had a blast swimming and jumping on the trampoline and playing ball in the yard. The moms had a great time gabbing and keeping an eagle eye on the crowd of little people. Everyone brought snacks - chips, nacho cheese, fresh cherries, cucumbers - Kristi made lemonade, and I brought mandarin orange cupcakes, cream puff cake, a tub of ice cream and cones. Oh, and a birthday balloon!
Cream Puff Cake
( actually more like a giant eclair - very delicious!)
1 cup water
1/2 cup butter
1 cup all-purpose flour
4 eggs
2 1-oz. squares semi- sweet chocolate, or 1/2 cup chocolate chips
2 T. butter
1 cup confectioners sugar
1 tsp. vanilla
2-3 T. hot water
1 8-oz pkg lite cream cheese
4 cups milk
3 pkgs instant vanilla pudding mix ( I used the sugar-free )
1 8oz container lite Cool Whip
chocolate syrup
Preheat oven to 400 degrees F.
Set cream cheese out on counter to soften.
In a large heavy saucepan, heat butter and water to boiling over med.hi heat. Add flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from the pan ( this happened almost immediately!) . Remove from heat and transfer to a large bowl. Add eggs, one at a time, beating well after each addition.
Very lightly spray 9x13 baking pan with cooking spray. Spread dough in bottom and up the sides a bit. Dough will be sticky. Bake at 400 degrees for 35 minutes, until puffed and golden brown. Remove from oven and cool completely.
Melt chocolate and butter together in a med. saucepan over low heat. Remove from heat and mix in confectioners sugar and vanilla. Add hot water, 1 T. at a time, to thin to icing consistency. Should pour off a spoon but not be watery!
To make filling, in large bowl combine the softened cream cheese with the milk and beat until smooth. ( to avoid lumps, be sure cream cheese is at room temp and then add milk gradually, a little at a time ) Add pudding mix and beat until thickened.
Cover cooled cream puff shell with the chocolate icing. Then cover with the pudding mixture. Spread Cool Whip over the top, and drizzle with chocolate syrup. Refrigerate until serving time.
It was a very pretty day, and my friend Kristi graciously allowed us and 4 other families to descend on her home for a pool party. The kids - all 22 of them ranging in age from 17 mos. up to 15 - had a blast swimming and jumping on the trampoline and playing ball in the yard. The moms had a great time gabbing and keeping an eagle eye on the crowd of little people. Everyone brought snacks - chips, nacho cheese, fresh cherries, cucumbers - Kristi made lemonade, and I brought mandarin orange cupcakes, cream puff cake, a tub of ice cream and cones. Oh, and a birthday balloon!
Cream Puff Cake
( actually more like a giant eclair - very delicious!)
1 cup water
1/2 cup butter
1 cup all-purpose flour
4 eggs
2 1-oz. squares semi- sweet chocolate, or 1/2 cup chocolate chips
2 T. butter
1 cup confectioners sugar
1 tsp. vanilla
2-3 T. hot water
1 8-oz pkg lite cream cheese
4 cups milk
3 pkgs instant vanilla pudding mix ( I used the sugar-free )
1 8oz container lite Cool Whip
chocolate syrup
Preheat oven to 400 degrees F.
Set cream cheese out on counter to soften.
In a large heavy saucepan, heat butter and water to boiling over med.hi heat. Add flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from the pan ( this happened almost immediately!) . Remove from heat and transfer to a large bowl. Add eggs, one at a time, beating well after each addition.
Very lightly spray 9x13 baking pan with cooking spray. Spread dough in bottom and up the sides a bit. Dough will be sticky. Bake at 400 degrees for 35 minutes, until puffed and golden brown. Remove from oven and cool completely.
Melt chocolate and butter together in a med. saucepan over low heat. Remove from heat and mix in confectioners sugar and vanilla. Add hot water, 1 T. at a time, to thin to icing consistency. Should pour off a spoon but not be watery!
To make filling, in large bowl combine the softened cream cheese with the milk and beat until smooth. ( to avoid lumps, be sure cream cheese is at room temp and then add milk gradually, a little at a time ) Add pudding mix and beat until thickened.
Cover cooled cream puff shell with the chocolate icing. Then cover with the pudding mixture. Spread Cool Whip over the top, and drizzle with chocolate syrup. Refrigerate until serving time.
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