Simply Delicious

January 11, 2017

Simply Delicious

It’s January and time for those New Year’s resolutions again! You know lose weight, exercise, eat better. Every year I seem to have the same list of resolutions but by the middle of January I’m totally off track for another year. This year I decided that instead of setting impossible goals for myself, I would try to find ways to keep my resolutions but incorporate healthy foods so I can still eat the things I love.

“Simply Sesame” fits right into my New Year’s plan. It is all-natural, cholesterol and trans fat free with no preservatives. It is also low in sugar, calories and fat. The most important thing to me is that it is delicious! You know, maybe that would be a better name for it “Simply Delicious”

So, if you want to learn more about their products and where to find them here are some links to their website for more information.

Simply Sesame http://www.simplysesame.com/

Facebook https://www.facebook.com/SimplySesame/

Instagram https://www.instagram.com/explore/tags/simplysesame/

For my second entry into the “Simply Sesame Blogger Challenge” is

Sesame-Almond Espresso Cream Puffs

1 cup heavy whipping cream

2 tablespoons sugar

½ cup Bonelli “Simply Sesame” with Vanilla and Almond Bits

3 oz cream cheese, room temperature

½ teaspoon almond extract

1 cup strong brewed coffee

½ cup butter

2 teaspoons sugar

1 cup flour

½ teaspoon salt

3 eggs

1 cup semi sweet chocolate chips, melted

In a chilled glass bowl, combine heavy cream and 2 tablespoons sugar, whipping until stiff peaks form. Refrigerate.

In another bowl combine Simply Sesame, cream cheese and almond extract, beating until well blended. On low speed add ½ of the whipped cream to the sesame mixture. Gently fold in, remaining whipped cream. Refrigerate.

In a medium saucepan, bring coffee, butter and 2 teaspoons sugar to a boil. Remove from heat and add flour and salt, all at once. Stir with a wooden spoon until it forms a ball. Add eggs one at a time until completely incorporated. Place batter into a pastry bag (or ziplock bag snipping the corner of the bag) Pipe the mixture onto a parchment lined baking sheet, forming 2-3 inch diameter mounds, 2 inches apart. (About 2 tablespoons mixture)

Bake at 375 degrees for 20-25 minutes or until puffs are golden brown. Remove from oven and pierce each puff with a toothpick or skewer to allow steam to escape. Cool and slice puffs horizontally. Spoon or pipe 1-2 tablespoons Sesame-Almond filling onto bottom half of puff, top with top half of puff and drizzle with melted chocolate.

To melt chocolate: Place chocolate chips in a Ziplock bag and microwave at 20 second intervals, kneading bag to fully melt chocolate. Snip corner of bag and pipe mixture on top of cream puffs. Chill until ready to eat. This recipe makes about 12-18 cream puffs.