These light, pillowy popovers taste great on their own or with any meal. When you whip the ingredients up in a blender, it makes it that much easier to make this already simple recipe. The only thing you need to remember when making popovers is that you can’t open the oven door for a peek while they are baking, otherwise they won’t rise properly.
For a sweeter version spread Nutella or raspberry jam on them for breakfast. For a more savory side, eat them plain or with butter. Give these a try. Bet you can’t eat just one.
- 4 large eggs, warmed in a cup of warm water for 5 minutes before cracking
- 1 1/2 cups milk (skim, low-fat or full-fat), lukewarm
- 1/2 tsp salt
- 1 1/2 cups all-purpose flour
- 3 Tb melted butter
- Preheat oven to 450 degrees. Position rack on lower shelf. The top of the fully risen popovers should be midway up the oven.
- In a standard muffin cup tin, coat with nonstick cooking spray on all 12 cups.
- Blend eggs, milk and salt together in the blender.
- Add flour all at once and blend until frothy. Pour melted butter in and blend for another 15 seconds.
- Pour batter into each muffin cup filling about 2/3 full.
- Bake for 20 minutes. Lower oven temp to 350 and bake for another 10 minutes or until tops are browned.
This recipe is an exceptional crowd pleaser as well as an awesome everyday dessert for your family. It’s basically just a giant chocolate chip cookie. It’s a huge timesaver when you’re looking for something fast and tasty for dessert. A scoop of vanilla ice cream on top is highly encouraged and it’s also best served warm.
One other tip: if you have a heart-shaped, oven-safe pan, try pressing it in there and serving it for Valentine’s Day.
Skillet Chocolate Chip Cookie
- 6 Tb unsalted butter, room temp
- 1/3 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp Kosher salt
- 1 cup chocolate chips
- Preheat oven to 350 degrees. In a large bowl, combine butter and sugars with a hand mixer. Add egg and vanilla. Toss in the flour, baking soda and salt and combine. Fold in the chocolate chips with a wooden spoon.
- Press cookie dough into a 10-inch cast iron skillet; smooth top. Bake until cookie is golden brown and set in the center, 18-20 minutes. Cool for 5 minutes before slicing and serving.
Note: In the picture above, I decided to press some extra cookie dough into a smaller skillet for the kids, but normally I make one big cookie.
Happy 2018! Last week was a rough one around here. My youngest had the stomach bug and passed it along to me. I spent Christmas Day eating dry toast and banana slices. My older daughter had strep the week before and apparently, the antibiotics didn’t kill it completely so we scrambled to the doctor and get a stronger RX before we drove to MN. I have a whole new appreciation for our health now and I know I’m not alone. So many posts on FB with little ones sick on Christmas. Let’s hope the new year brings all of us renewed health and prosperity.
Speaking of wealth, this toffee recipe is always a big winner when I make it and it’s a cinch to whip up with just a handful of ingredients. There’s a wonderful crunch of Heath Bar bits on top with a chocolately layer in the middle and a beautiful, brown sugar shortbread crust on the bottom.
Here is how your mixture should look right before you toss it into an 8×8 dish. Very crumbly.
Press the dough into the pan using a sheet of plastic wrap.
After refrigerating the dough for 45 minutes, poke a wooden skewer or fork into the dough before baking in the oven for about 70 minutes.
I like the Heath toffee bits that are already chopped in the baking aisle at the supermarket. You can also use the regular candy bars and chop them yourself.
Here is the finished product. It’s tough to stop after just one. Enjoy!
- 2 cups all-purpose flour
- 1 1/4 tsp Kosher salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 3/4 cup packed light brown sugar
- 1 cup + 1/3 cup coarsely chopped Heath bar (divided)
- 1/4 cup heavy cream
- Sift flour into a medium bowl and add salt. Set aside.
- In a large bowl add butter. Using a hand mixer, beat butter until creamy. Add brown sugar to butter and use mixer to combine both together.
- Add flour mixture to sugar and butter mixture. On medium speed, combine all ingredients until mixture is crumbly like pebbles.
- Spray an 8×8 glass baking dish with non-stick cooking spray. Pour crumbly mixture into baking dish.
- Place plastic wrap over the top of baking dish and press down until you have a smooth, compact surface. Refrigerate for 45 minutes covered with plastic wrap.
- Preheat oven to 300 degrees. Using a wooden skewer or fork, pierce top of dough all over.
- Bake dough on top third rack of oven for 70 minutes or until brown. Remove and allow to cool.
- In the meantime, put a small saucepan on the stove. Add 1 cup Heath bar pieces and 1/4 cup heavy cream. With the heat on medium, stir until the the chocolate pieces are melted and smooth. There still might be a few toffee pieces, but that’s ok.
- Pour cream and toffee mixture over warm baked shortbread. Sprinkle remaining 1/3 cup Heath bar pieces evenly over the top. Allow to cool completely.
- Cut into 16 squares. Enjoy! Will keep for up to 1 week in an airtight container.
I love scones, but they’re something I don’t normally think to make. These white chocolate cranberry scones would be perfect to serve on Christmas morning. They’re lovely with a cup of coffee or tea and not too sweet with the tart tang of fresh cranberries. Another plus is that you can make them the day before and store them in an airtight container. They will keep up to two days, but they’re best if eaten within 24 hours. If you want to make them further in advance, just freeze them. They’ll last a month in your freezer.
White Chocolate Cranberry Scones
- 4 cups flour
- 2/3 cup granulated sugar
- 2 tsp cinnamon
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 2 sticks of cold butter, cut into 1-inch cubes
- 1 cup sour cream
- 4 tsp vanilla extract
- 2 eggs
- 1 cup white chocolate chips + 1/2 cup more for melting and drizzling on top
- 2 cups fresh cranberries
- 1 egg + 2 tsp water for egg washing the tops of scones
- coarse sugar or regular granulated sugar for sprinkling
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- Whisk dry ingredients (flour, sugar, cinnamon, baking powder and salt) into a large mixing bowl.
- Add butter to bowl and combine ingredients with clean hands. The mixture should be the consistency of small pebbles. Add 1 cup white chocolate chips.
- In a separate bowl combine sour cream, vanilla and eggs.
- Pour wet ingredients in with dry ingredients using a fork to stir. Fold in 2 cups fresh cranberries.
- Form two equal-sized balls from the dough.
- On a clean surface, sprinkle flour and form one of the balls into a circle about 8 inches in diameter and 3/4 inch thick.
- Slice the dough like a pizza with 8 equal slices.
- Place each triangular piece of dough onto your baking sheet. Use a spoon or kitchen brush to coat the tops of each scone with the egg wash. Sprinkle each scone with sugar.
- Bake in the oven for 14-17 minutes until the tops of the scones are golden.
- Do the same process for your other ball of dough and bake.
- Melt the remaining 1/2 cup chocolate chips in the microwave, stirring every 20 seconds until smooth. Drizzle over the top of scones.