Peter Pumpkin Cheese Puffs

Peter Pumpkin Cheese Puffs
2 Tbs. cream cheese, softened
1/2 tsp. balsamic vinegar
1/2 cup water
1/4 cup butter, cubed
1/4 tsp. 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
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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 smooth ball forms. Remove from the heat; let stand for 5 minutes.

In a small bowl, combine the yellow and red food coloring; stir 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 on 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 mixture, pipe the stems onto puffs. Add parley sprigs. Refrigerate leftovers.