"Peanut Puffs"
 
To make the puffed shells (based on the cream puff shells in Better Homes and Gardens):
2 cups water
1/2 cup butter
1/2 tsp. salt
1 cup flour
4 large eggs
 
Heat oven to 400 degrees.
 
In a medium pot, boil water, butter, and salt.  Add in flour all at once, and immediately begin 
stirring with a wooden spoon until mixture forms a ball and pulls away from the sides of the pot.  
Remove from heat and cool until dough is warm, not hot (about 10 minutes).  Add eggs, one at a 
time, completely combining each into the dough.
 
Using 2 spoons (one to drop, one to scrape), drop dough into twelve mounds on a cookie sheet 
lined with a silicon baking mat.  If you don't have a silicon baking mat, spray a cooking sheet 
thoroughly with cooking spray.  Bake in the preheated oven for 30 minutes, or until dough is puffy 
and a deep golden color.  Cool thoroughly on a rack.
 
Using a small serrated knife, cut the tops off the puffs, then use a fork to scoop out the moist 
interior dough.  Fill with the peanut filling, below.
 
Peanut Filling:
1/2 cup salted peanuts, blended in a food processor to make smooth peanut butter
A handful of peanuts, chopped, to garnish
2 tsp vanilla extract
1/4 cup cream cheese
1/4 cup brown sugar
1  8 oz. tub cool whip
1 can dark chocolate sauce
 
Blend the freshly made peanut butter, vanilla, cream cheese, and brown sugar in a bowl with a 
mixer, until smooth.  Fold in the cool whip. Fill the puffed shells with the peanut filling.  Place the 
caps back on the shells, drizzle with dark chocolate sauce, and garnish with a few chopped 
peanuts.  Serve cold.
 
Makes 12