I took the kids with me to my friend Jessica's house yesterday, and they had a nest in their front yard with baby birdies inside that had just hatched. The kids were fascinated. So today I overheard Celeste pretending she was the Mommy birdie, and Benny was the Daddy birdie. So cute... until I saw this mess. They spent the rest of the afternoon hosing down the trampoline (and each other). So that was interesting.
Then tonight one of the young women in our ward asked for a ride to the church for our activity. She lives all the way in Vandalia, which was no problem, I just had to make sure I left early so I could get to the church in time. So I left 40 minutes early, at 6:20 just to be sure. I drove all the way there, and then realized that I had been going the complete opposite direction! I had accidently typed in the wrong address in the mapquest directions. How dumb is that?! So there I was, TOTALLY lost, driving in the pouring rain, with Jacob in the backseat screaming his head-off. And I was supposed to be in charge of an important activity which was already starting by that time. So I pulled over, called my hero hubby for help, and he got me phone numbers to make the arrangements I needed. But I didn't even get to the church until 7:45! For anyone who knows me and my control-freak tendencies, you know that kind of thing drives me crazy. Luckily, I have an amazing hubby and presidency to support me.
A day like this definitely called for some homemade chocolate eclairs. Luckily, I had just enough eggs left... ;)
Here's the recipe for this delicous dessert:
1/2 cup butter
1 cup water
1 cup all-purpose flour
1/4 teaspoon salt
1 (5 ounce) package instant vanilla pudding mix
2 1/2 cups cold milk
1 cup heavy cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
2 (1 ounce) squares semisweet chocolate
2 tablespoons butter
1 cup confectioners' sugar
1 teaspoon vanilla extract
3 tablespoons hot water
1.Preheat oven to 450 degrees F (230 degrees C). Grease a cookie sheet.
2.In a medium saucepan, combine 1/2 cup butter and 1 cup water. Bring to a boil, stirring until butter melts completely. Reduce heat to low, and add flour and salt. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat. Add eggs, one at a time, beating well to incorporate completely after each addition. With a spoon or a pastry bag fitted with a No. 10, or larger, tip, spoon or pipe dough onto cookie sheet in 1 1/2 x 4 inch strips.
3.Bake 15 minutes in the preheated oven, then reduce heat to 325 degrees F (165 degrees C) and bake 20 minutes more, until hollow sounding when lightly tapped on the bottom. Cool completely on a wire rack.
4.For the filling, combine pudding mix and milk in medium bowl according to package directions. In a separate bowl, beat the cream with an electric mixer until soft peaks form. Beat in 1/4 cup confectioners' sugar and 1 teaspoon vanilla. Fold whipped cream into pudding. Cut tops off of cooled pastry shells with a sharp knife. Fill shells with pudding mixture and replace tops.
5.For the icing, melt the chocolate and 2 tablespoons butter in a medium saucepan over low heat. Stir in 1 cup confectioners' sugar and 1 teaspoon vanilla. Stir in hot water, one tablespoon at a time, until icing is smooth and has reached desired consistency. Remove from heat, cool slightly, and drizzle over filled eclairs. Refrigerate until serving.