try cream puffs

Courtesy of Tiffany Sorenson

Puff Pastries:
1 c flour
1/4 tsp salt
1/2 c butter
1 c boiling water
4 eggs

Sift flour with salt. Combine butter and boiling water in saucepan; cook on low heat until butter is melted. Add flour all at once and stir vigorously until mixture forms a ball and leaves sides of pan. Cook about 2 minutes until mixture is very dry. Remove from heat. Add unbeaten eggs one at a time, beating well with hand mixer after each addition. Continue beating until a thick dough forms. Drop by tablespoonfuls onto baking sheet, about 2 inches apart. (I used a small cookie scoop and it made about 36) Bake at 425 degrees about 15 minutes. Reduce heat to 375 degrees and bake for 15 more minutes. (Mine only baked a total of 25 minutes) Bake about 30-40 minutes total, or until beads of moisture no longer appear on surface. Do not open oven door during early part of baking. Remove to wire racks to cool. When cool, cut slit in side of each puff'; removed doughy centers, if necessary.

Cream filling:
3 c milk
1 large instant vanilla pudding box
8 oz cream cheese
Mix together and fill cream puffs. Drizzle with chocolate syrup.