Cream Puffs!

This was a super fun adventure that turned out amazingly! The cream puffs were light and fluffy and the cream was delicious. I used this fabulous recipe from Martha Stewart for the dough, and this one for the pastry cream. The videos were super helpful and I followed everything almost word for word.
Because I didn't have enough eggs, I just made half a batch and I was able to make about the same as a whole batch, which was great. The only small change I made was using a bigger tip when filling the puffs. They recommended using the smallest pastry tip available, but that takes forever. I used one that was a bit bigger and they filled up way faster and easier.

Chocolate Peanut Butter Ice Cream

This is probably one of my favorite ice creams! I used this recipe, but I made a few adjustments. I tempered the eggs instead of just stirring in all of the milk chocolate mixture at once. Then, I cooked the it until thick enough to coat the back of a spoon before adding the cream and vanilla. Also, you don't really need the full 1/2 cup of peanut butter to get the correct richness. I added the peanut butter in the last minutes of mixing in the ice cream maker, not before I put it in. What I do like about this recipe though, is that I almost always have the ingredients needed for it, and because it uses whole eggs instead of just yolks, nothing is wasted. Overall, a good recipe that just needed a few changes to become great!