You will need:
- 2 tablespoons softened cream cheese
- 1/2 cup water
- 1/4 cup cubed butter
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour
- 8 drops yellow food coloring (for pumpkins)
- 2 drops red food coloring (for pumpkins)
- 5 drops red foor coloring (for stems)
- 6 drops yellow food coloring (for stems)
- 3 drops green food coloring (for stems)
- 1/2 cup grated Romano cheese
- 2 eggs
- fresh parsley
1. In a small bowl, combine your cream cheese and your food coloring for stems. (I left the food coloring out when I did this and used balsamic vinegar to get my brown. As you can see, that didn't work. So if you use the food coloring, you should have nice dark brown stems.) Cover and refrigerate.
2. 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 heat and let stand for five minutes.
3. Stir Romano cheese and food coloring into dough. Add eggs, one at a time; beating well after each addition. Add your yellow and red food coloring for the pumpkins and continue beating until mixture is smooth and shiny.
4. Drop the dough by tablespoonfuls three inches apart onto a greased baking sheet. Bake at 400° for 15-20 minutes or until lightly browned. Remove to a wire rack to cool.
5. Once the pumpkins are cool, use a star tip and reserved cream cheese mixture, pipe stems onto puffs. Add parsley sprigs, and you're done! Little cheesy pumpkins; enjoy!