Friday, October 4

White Chocolate Pumpkin Cream Puffs with Caramel

A classic Cream Puff filled with White Chocolate Pumpkin Pudding then drizzled in Caramel.

Want to know the only downside I've encountered with trying to write back to back blog posts to celebrate #30DaysOfPumpkin? I run out of things to say.

I have lost my train of thought and have sat here for hours trying to think of something cute or funny to write. So instead, lets play a little game ok? Last night I asked my facebook followers to shoot me some questions. They could be anything at all and I would do my best to answer them.

You asked for it....

1) Is bakeaholism treatable? -Jennifer 
  • It's a serious illness. I've been living with it for years.
2) You come up with so many tantalizing recipes, but some would be prohibitive for those watching calories. How do you keep from gaining weight with all these delicious recipes you are preparing daily? -Lori 
  •  No secrets here. I stay in shape because I balance what I eat, and I stay active.  You have to realize if you see me share 4 or 5 recipes on facebook in a day... I am not eating those at that moment. I've been blogging for a long time and have a lot of recipes in my archives that I re-share from time to time. I do not cook and bake 7 days a week. Most weeknight meals for my family are healthy, quick and easy.
3) How can I get my bathtub clean, it is filthy looking from rust and extremely hard water, and age. -Karen
  • Whoa. Karen.... slow down. Come look at my tub! It's far from clean. I am the WRONG person to ask for any cleaning advice. However you are in luck. My husband's, sister's, husband's, best friend  says. "To get rust stains out of ceramic use baking soda  mixed with water to make a paste and a soft sponge, and if not baking soda and vinegar, and a soft sponge." - Godin
4) Is making s'mores at work ever wrong? ( I know the answer but I like to be validated) and I brought in a blowtorch. -Janelle
  • We should be friends.
5)   At what age is it OK to stop Cooking and NOT feel guilty ??????? Isn't 42 years in the kitchen ENOUGH , that's over half of MY LIFE, Gee Friggin' Wizzzzzz !!!!!!!!!!! Please , only post the right answer. -Camille
  •  Honestly... I'd die a little inside if I ever gave up cooking. 
6)  How many tattoos do you have and what if anything do they all mean? -Sacha B
  • Two... but more to come! I have the big floral tattoo on my arm that most of you have seen. Each flower is a symbol of my 3 kids. The Morning Glory is Madelyn's. The Carnation is Chase. And the Daffodil is for Owen. That tattoo will have some more artwork added to it in the next year or so, I'd like to get a half sleeve.  Then on my lower back (tramp stamp) I have a lily. Nothing special behind it. I was 18, just graduated high school and had a ton of money in my pocket. So I went to Bike Week (Weirs Beach, NH) and had some grubby biker give me a tattoo. I've often thought of perhaps changing it or adding to it because it was nothing special. But I stopped myself because it was still a moment in my life, a milestone of sorts... and I have no regrets! 
7) How to BAKE DONUTS? -Sally
  •  Sally.... I love you for following me and my blog. But never, ever, ever, ever.... bake donuts. They should always be fried. 
8)  Your food photographs are beautiful, and you're great at setting up shots with fun contrast and color! Could you recommend a good $250 camera for a novice food blogger? -Annie
  •  First off, thank you! I am no expert photographer. I wing every photo I do.  I have an entry level DSLR and no fancy set up. My camera package brand new was $1000 three years ago. Today you can buy the same one for under $600. It's the Nikon D3100. For food photography, I'd highly recommend investing in a DSLR. It doesn't have to be new, find a camera shop near you and perhaps snag a well cared for camera. I am a Nikon fan but most of my blogging friends are die hard Cannon fans. It's a personal preference, but I'd say stick with those two brands. IF you can not find a used camera in your price range. iPhones! I have seen some really amazing photos taken with cell phones. It's crazy! 
9) How did you get started doing this - not so much logistics as what drew you to this? -Jennifer
  •  Good question! Honestly, I needed adult interaction. I was in my third trimester with my third child stuck at home all summer. I was going CRAZY. I love food, I love to bake and I am addicted to social media. A food blog was obviously calling to me. It was a great way for me to form friendships (on the internet and in real life) with other mom's just like me. Crazy, exhausted tired mom's who love food a tad too much! 

10)  Did you take any courses in past that help you blog today? Baking? Cooking? Photography?
  • Since starting my blog, I have been invited to some events and conferences that have really taught me a lot about blogging, baking and photography. However I learn the most from my blogging friends. There are several food blogging forums and groups where we can all ask each other questions and bounce ideas off one another.   
So there you have it, some random non sense, and hopefully some not bad advice. What did we learn from this little Q&A session? How to clean a tub.... everything else is fluff. 

Did you ask a question that you didn't see get answered today? Don't fret, I have 26 more #30DaysOfPumpkin posts to do.

For now we eat White Chocolate Pumpkin Cream Puffs with Caramel.

White Chocolate Pumpkin Cream Puffs with Caramel
(Recipe adapted from BHG's Cream Puffs)


1 cup water
1/2 cup butter 
1/8 tsp salt
1 cup all purpose flour
4 eggs

For the pudding:

1/4 cup granulated sugar
1.5 tbs cornstarch
pinch of salt
2 cups whole milk
2 egg yolks
1/4 cup white chocolate chips
1/2 cup canned pumpkin puree

For topping:
Store bought caramel sauce is the rout I chose


Preheat oven to 400. 

In a medium sauce pan add water, butter and salt. Bring to a low boil. Mix in flour and continue to mix until the mixture forms a ball and pulls away from the sides.

Allow to cool for 10 minutes.

Vigorously mix in each egg one at a time.

Drop heaping tablespoons of the dough onto a greased baking sheet about 2-3 inches apart. You should yield about 12.  Bake for about 30 minutes or until firm and golden.

Allow to cool.

Meanwhile to prepare your pudding, combine sugar, cornstarch and salt together into a medium sauce pan. Whisk in milk and egg yolks. Continuously whisk over medium/low heat until the mixture is smooth and has thickened. Remove from heat and whisk in white chocolate and pumpkin puree. Once everything is Incorporated refrigerate until chilled.

To prepare you cream puffs, cut the tops of of each puff. Remove the insides and hollow them out. Fill each cream puff with pumpkin pudding and place tops back on. Drizzle with caramel sauce before serving.


  1. Carrie these look amazing!! I love all of your answers too :)

  2. Oh...WOW! #Droolworthy and am totally pinning these for later. YUM!

  3. Holy moley!!! These are incredible!! I could just pop, pop, POP a ton of these in my mouth!

  4. Oh my. This is a dream come true! Cream puffs are one of my all-time favorite desserts, and you incorporated white chocolate AND pumpkin? You must be some sort of dessert angel.

  5. I am not a fan of white chocolate, Can you suggest something else to stabilize the filling with the pumpkin.

  6. Love the Q&A sesh, what a perfect way to combat writer's block! Your cream puffs look amazing, I love the pumpkin twist!

  7. LOVE this and now I know you better - you are so funny girlie! Now get to work on your shop or line of baked goods - because these look ah-maz-ing!

  8. Oh and for the record? I have the Nikon D3100 and my photos look NOTHING like yours!

  9. Lol, I totally enjoyed the Q&A session today, Carrie. What a brilliant idea to reach out to your FB fans for questions (although it's a dangerous idea too. I hope you didn't get too many nutty questions!). You've totally conquered the cream puff. It's been on my to-bake list for a long time but I'm always worried they'll be a bust. You're inspiring me to try them asap!

  10. Thanks so much for answering! I love your's filled with delicious cooking adventures :) I have been getting great pictures with my iPhone - as long as there's plenty of light! But now that I'm getting more serious and looking to develop a small cookbook as well as more blog posts (and capture great traveling food shots in low light) I'm looking for a more serious camera. Thanks again for the advice - I'll be back! And I will definitely make these amazing cream puffs...maybe with some salted caramel! :)

    1. I am so not an expert, but I hope the little I do know was helpful! I just looked at your blog. That pasta, were those photos taken with your phone? If so that's impressive. Phone quality blows me away sometimes.

  11. These look INCREDIBLE!! I am dying to get a taste

  12. All of my favorite words in one delicious looking bite of pastry! This is a must try for my fall baking!!!