Crème mousseline, mousseline cream – now I’m eating these and I’m loving it! What cream do you use for your cream puffs? Pastry cream or whipped cream? Now here goes an alternative for your cute little puffs: mousseline cream. It’s … Continue reading →
Death-by-Butter-Cookies (a.k.a., Gooey Butter Cookies): 1 box Duncan Hines butter recipe cake mix, 1 stick butter, 1/4 tsp vanilla extract, 1 pkg cream cheese @ room temperature (8 oz. pkg), 1 egg. Combine all ingredients with electric mixer until well blended. Chill dough for two hours. Roll into balls (about walnut size). Roll balls in powdered sugar. Bake on ungreased cookie sheet in 350 degree oven for 10-12 minutes. Dust with powdered sugar when completely cooled.