Pumpkin Cheese Puffs

Ingredients

  • 2 tablespoons cream cheese, softened
  • 1/2 teaspoon balsamic vinegar
  • 1/2 cup water
  • 1/4 cup butter, cubed
  • 1/4 teaspoon salt
  • 1/2 cup all-purpose flour
  • 4 drops yellow paste food coloring
  • 1 drop red paste food coloring
  • 1/2 cup grated Romano cheese
  • 2 eggs
  • 20 sprigs fresh Italian parsley, stems removed

Directions

  • In a small bowl, combine cream cheese and vinegar. Cover and
         refrigerate. In a large saucepan, bring the water, butter and salt
         to a boil. Add flour all at once and stir until a smooth ball forms.
         Remove from the heat; let stand for 5 minutes.

  • In a small bowl, combine the yellow and red food coloring; stir
          Romano cheese and food coloring into dough. Add eggs, one at a time;
          beating well after each addition. Continue beating until mixture is
          smooth and shiny.

  • Drop by level tablespoonfuls 3 in. apart onto a greased baking sheet.
          Bake at 400° for 15-20 minutes or until lightly browned. Remove
          to a wire rack to cool.

  • Using a star tip and reserved cream cheese mixture, pipe stems onto puffs. Add parsley sprigs. Refrigerate leftovers. Yield: 10 servings.