Baking for Destressing

Baking for Destressing

This is the third post in this series and the first one where I don't have a go-to recipe. When I need to destress and want to bake the only normal go to is sugar. I usually search for recipes and try something new, something that will be a little be challenging, and something that will match my taste buds at that moment. It's usually something involving chocolate or lemon, though never those two mixed together. 

I've made a lot of good treats over the years. One of the things I rarely mention is that I very rarely eat my own baking. It's not that there's anything wrong with it, it just no longer holds any joy for me, it's done it's part and now it's time for someone else to enjoy. This is a lot harder now that we are in Wisconsin, so I've had to get creative in my baking and either cut recipes in half or find smaller things I can guarantee we'll eat.

The other day I had a skype call coming up that I was dreading. I knew it wouldn't be an easy call. The day of the call was a disaster with one bad thing after another happening. So I took to the kitchen and whipped up some of these

Lemon Cream Puffs

from Tastes of Lizzy T

I have never made cream puffs and so I did many things wrong while making this recipe. However the mistakes I made did not affect the flavor and they turned out well - though not fluffy. 

Mistake #1

Was not having all my ingredients out, measured and ready before beginning. 

Mistake #2

Was not using my kitchen aid to mix and instead choosing to do it by hand. I think that if I had done it by hand, the puffs would have puffed right up and been perfect

Mistake #3

Forgetting to cut the recipe in half. However the puff itself has very few calories and makes for a good breakfast with jam and cream. 

Overall the physical work and accomplishment worked. Making me relax and ready for that call.

Other things I've made to de-stress include
Hershey's "Perfectly Chocolate" Chocolate Cake
Lemon Bars

The Recipe

Tastes of Lizzy T


Cream Puffs:

1/2 cup butter unsalted
1 cup water
1 Tablespoons granulated sugar
1 cup all-purpose flour
4 large eggs
Powdered sugar


1 cup heavy cream whipped to stiff peaks
8 oz cream cheese softened
1/4 cup powdered sugar
1/3 cup milk
2 Tablespoons lemon juice


Preheat oven to 425.
In a sauce pan over medium-high head add your butter, water and sugar and stir until melted and bring to boil.
Add in your flour and stirring quick and continue to stir to cook away your moisture a little until the dough pulls away and starts forming a ball.
Remove from heat and place in bowl to cool for about 5 minutes.
Mix in your eggs one at a time making sure to fully combine each egg after each addition.
Add your dough to a piping bag and pipe out about 2" mounds on a silpat or parchment lined baking sheet. {You can flatted out peaks with a little water by dabbing them with finger so you don't get any peaks on finished puffs).
Bake in oven for 10 minutes then reduce heat to 350 (do not open oven) and bake for about 15-20 minutes longer or until golden.
Remove from oven and let cool.

To make your filling:
In bowl whip your heavy cream until stiff peaks form, set aside.
In another bowl beat your cream cheese until smooth.
Add in your powdered sugar, milk and lemon juice and continue to beat until combined.
Fold in your whipped cream until mixture is light and fluffy.
Cut your cooled cream puffs in half and using piping bag fill your cream puffs with your lemon cream filling.
Sprinkle with powdered sugar and serve.

Do you bake to destress? Or have any go to recipes or snacks? Share them below

I'm a lifestyle blogger, covering deep subjects including body images, battles with food, and overcoming how I was raised. I try to be as authentic as possible and I don’t sugar coat how I see things.