Comments on: Heavenly Cheese Puffs

By: Nancy

Nancy — Sat, 26 Dec 2009 16:17:07 +0000

I must have done something wrong – my “dip” was so thick I had to just glop it on the bread with my forks. The taste is wonderful, but they aren’t all that pretty!

By: CarlyH

CarlyH — Mon, 21 Sep 2009 05:35:06 +0000

These were delicious! I made these tonight and I felt very guilty eating them by myself!

By: mommy2kai

mommy2kai — Wed, 19 Aug 2009 23:12:29 +0000

Thank you for catching that! I edited step 3 to include folding the egg whites into the melted cheese and butter.

At room temp, they’re O.K., but I’ve never had very many sit around that long. They are best when they’re right out of the oven. I’ve noticed that when they do sit out for a bit, they tend to be oily from the oil in the cheddar cheese and the butter. I don’t know if there would be a way to prevent that.

By: The Kitchen Magician

The Kitchen Magician — Fri, 31 Jul 2009 15:18:14 +0000

I’d really like to make these cheese puffs, but it seems there may be a step omitted in your recipe. It says to beat the egg whites until stiff…. and then what do you do with them?

Also, would these still be good served at room temp?