Still waiting on baby and I seem to have nervous energy to spare.  This has sent me on a baking, gardening, and organizing spree.  I must keep busy or go insane.

When I get too tired to be busy, I sit on my porch, sip iced tea in the shade of our giant oak tree, and watch my chickens.

I love my backyard.  I think I’ll go sit there after posting this.  Now to the pastries…

I used to make these tasty, eggy pastries weekly.  I’ve made them so many times that I have the recipe memorized (and am not sure where this version came from originally).  And then, I just stopped making them.  No idea when or why.

Now that I have what feels like an endless supply of eggs from my hens, I think I will go back to making at least one batch each week.  They are so quick and easy that it doesn’t feel like a burden to add them to the weekly routine.

Nun’s Puffs

Ingredients:
1/2 cup butter
1 cup milk
3/4 cup all purpose flour (recommended: organic, unbleached all purpose flour)
12 pinches of your favorite sugar (recommended: Maple sugar.  It’s a unique and tasty flavor, but dehydrated cane sugar or whatever you have in the pantry will be delicious as well.)
1/4 teaspoon salt (optional)

• Preheat oven to 375
• Melt butter in pan, then add milk.  Heat until steamy (doesn’t need to be boiling)
• Mix in flour quickly and stir (still over heat) until a dough ball forms.
• Remove from heat and let cool for 3-5 minutes.
• Crack in 4 eggs and stir until the dough/batter is smooth.  
• Divide equally twelve ways into well-greased muffin pan.  
• Tip: Grease the top of the pan as well as in the inside of the cups to avoid sticking.
• Sprinkle a pinch of sugar over the top of each puff.
• Pop in oven for 30 minutes.
• Remove and enjoy.  

Eat them plain or rip them open and fill them with your preferred delicious filling.  I like honey and/or almond or peanut butter for a quick breakfast or fresh whipped cream and berries for a nice dessert option.  Or Nutella for anytime!!

Any that you do not eat same day should be stored in the fridge after cooling.  Realistically you will probably want to make two batches if you are hoping they will last more than a day…