I have decided that women get a bad rap for making things TOO COMPLICATED.
When in REALITY, we are mind readers, and are ONLY complicated because we are anticipating OTHER people’s complications and trying to react in such a way that will prevent a complicated situation.
Some of you might be confused, but I’m 100% certain that plenty of you moms know EXACTLY what I’m talking about.
I have always been pretty lenient about my son’s electronic usage. I’ve never really subscribed to the “When I was a kid we had to…” notion, only because I don’t think it’s fair. Hello, we DIDN’T HAVE iPods. OF COURSE WE PLAYED OUTSIDE. We were bored and our parents wanted us to leave them alone.
Also, MY parents had to get up to change the dial when they wanted to watch a different channel. Doesn’t stop me from using my remote nowadays.
I’ve noticed over the Summer that my son has been getting sucked into his iPod and Playstation more than I’m comfortable with and neglecting all of his other hobbies. I finally went to my husband, stressed about how to handle it.
Of course, he immediately suggested a time limit, which I just as hastily rejected.
I explained that a time limit is too complicated. Jon David is almost 9 which is the precise age where they get quizzical and technical about ERRRTHING, y’all. If your child skipped this phase, bless them. Let them eat cotton candy until they puke, because they earned it. TRUST.
So then my husband was all, “you’re making this too complicated” forcing me into explaining situations that have not yet come to pass where Jon David is saying, “Mom, the game is taking forever to load, does that count on my time? Mom, if I watch a You Tube Video about this thing on Minecraft, does that count on my time? Mom, I was only on for 13 minutes, so how much time do I have later?? Mom, I Facetimed my friend but it took him 6 rings to answer, do those count on my time because it’s really not my fault” until OMG I AM BURNING ALLL THE ELECTRIC SCREENY THINGS IN A FIERY FIRE FIRE BOMB.
Seeing as how I do NOT have a good history with the local fire department, I don’t think an iPod bonfire is the best idea.
I finally decided to simplify things and just set a block of time during the day where electronics are OFF LIMITS. A few days later, I was explaining the situation to a friend having similar issues, and she understood the Time Limit Complications without me even explaining. So then I was looking around for my husband so I could say, “See how not complicated I am?? It’s the kids!! The kids are complicated!! They make us crazy!!” but of course, he was nowhere to be found, because that is the nature of a person who is perfectly normal but seems to be insane — no one is around to witness the moments of clarity.
I guess what I’m saying is, Crazy moms…I’ve got your back.
A couple of weeks ago I made Key Lime Eclairs. But what I actually did was use half of the choux dough for eclairs and half for cream puffs. And because I love banana pudding so much, I decided to fill them with a light, fluffy banana cream filling and top with fruit.
And chocolate sauce. Of course.
If you’ve never made dough for eclairs or cream puffs, I assure you that it’s entirely easy. It’s basically a giant roux with eggs beaten in.
If you can make gravy, you can make a dang cream puff.
The filling in these babies is an absolute delight. Give them a whirl!!
- 1/2 cup (1 stick) salted butter
- 1 TBS granulated sugar
- 1 cup water
- 1 cup plus 1 TBS all purpose flour
- 4 large eggs, whisked
- 3.4 oz box banana cream INSTANT pudding
- 1 can sweetened condensed milk (14 oz ish)
- 1/2 cup cold water
- 1 cup cold whipping cream
- Fruit and chocolate sauce for garnish
- Preheat oven to 400. Butter a baking sheet or spray with nonstick spray and set aside.
- Start your filling: In a medium bowl, whisk together pudding mix, water, and sweetened condensed milk until smooth and thick. Cover and refrigerate.
- In a medium saucepan, heat butter, sugar, salt and water over medium heat until the butter is melted. DO NOT BOIL.
- Add all the flour and stir until it forms a stiff batter. Keep stirring until the mixture starts to look more like a dough. Keep stirring for several minutes until it becomes matte and leaves a film on the bottom of the pan.
- Transfer dough to the bowl of a stand mixer. Mix on medium low for one minute. Add the whisked eggs gradually. Once they've all been added, change the mixer speed to medium high and beat just until dough is glossy.
- Using a pastry bag with a 1 inch round tip (you could also just cut a wide opening), pipe puffs that are a couple inches tall and a few inches wide onto prepared baking sheet. Bake for about 15 minutes, until the pastries start to turn golden brown, then turn oven down to 325 and continue baking until they are entirely brown.
- Remove and poke a small hole in each pastry to let steam escape. Let cool completely on the pans set on wire racks.
- Place a metal mixing bowl and your mixer's whisk attachment in your freezer for about 5 minutes. Pour the cold cream in the bowl and whisk on high speed until a thick whipped cream is formed. Fold into the chilled banana pudding mixture until no streaks remain.
- Cut the tops off the cream puffs and fill with the banana filling. Top with fruit, chocolate sauce, or powdered sugar and serve.
Best served the same day.
Choux pastry adapted from Flour by Joanne Chang
Enjoy and have a very happy Wednesday!!