Chocolate Chip Cookie Popovers. Not kidding…these are ridiculous.
Imagine the softest, richest, droolworthiest chocolate chip cookie you’ve ever had. Multiply that by 17. Or 42. These are that good. Why didn’t I think of it before? Why did I have to STOP thinking to actually MAKE it HAPPEN? That’s neither here nor there, now, is it? I highly suggest side of fresh whipped cream with these, or, if you’re feeling a little lazy, a glass of milk will do. Chocolate Chip Cookie Popovers Ingredients 3 eggs 1 cup milk 1 cup plus 1 tablespoon All Purpose Flour 1/3 cup packed brown sugar 1 tablespoon melted butter pinch salt 2 teaspoons vanilla 3 ounce Scharffen Berger Chocolate, 62% Dark, chopped 3 Tablespoons Butter Instructions Preheat oven to 375F.
Cinnasticks Copycat (aka Cinnamon Sticks) I hope you are ready for an easy, tasty treat today.
I made these Cinnasticks when I made the Cheesy Garlic Sticks and both were very well received. I think it is kinda fun to make these things at home instead of relying on delivery, but that is just me. Most cinnamon stick recipes have you add the cinnamon sugar mixture to the dough and then bake it. In the past I had tried this, and while it was good, it made the topping a little crunchy and weird. This time around, inspired by a comment from a former Domino's employee on a recipe I saw on Food.com, I made my cinnamon sticks according to what the reviewer instructed.
Instead of adding the topping and baking, I brushed the dough with butter flavored oil, baked it, and after it came out of the oven warm I sprinkled it with a cinnamon sugar mixture, then followed up with the icing. - home - mexican honey puffs. I was aiming for a baked sopapilla.
What I got were these... Soft, tender-centered, donut hole-like puffs with a crispy outer sopapilla-like crust. It's my quick-and-easy version of the yeast-risen "fry bread" used in Mexican sopapillas -- except, of course, baked. These Mexican honey puffs are like tiny sopapillas, just without the big pocket in the middle. Instead, you get a pull-apart little bite, covered in cinnamon-sugar, filled with honey -- super easy to whisk together and throw in the oven. Small and sweet and so sopapilla-like -- these make for cute little Cinco de Mayo sweets.
Of course, the honey puffs could just as easily swing as breakfast. Mexican Honey Puffs 1/3 cup granulated sugar1 teaspoon ground cinnamon3/4 cup + 2 tablespoons all-purpose flour3 tablespoons cornstarch1/4 teaspoon (slightly heaped) baking soda1/4 teaspoon (heaping) fine sea salt1 egg, beaten1/2 cup canola oil3/4 cup + 2 tablespoons club soda Preheat oven to 475 degrees.
Palmiers Recipe : Anne Burrell. Dorayaki. I recently realized that I have not been participating in many food blogging events lately and I resolved to fix that.
One upcoming event that caught my attention was the My Legume Love Affair event being hosted by Coco Cooks and this months theme was starters and desserts. Scone Nibbles. 1) In a large mixing bowl, whisk together all the dry ingredients. 2) Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated. 3) Stir in the chips or finely chopped chocolate. 4) In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and 1/2 cup half and half or milk. 5) Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
Stir in additional milk or half and half if the dough seems dry, and doesn't come together. 6) Scrape the dough onto a well-floured work surface. 7) Cut the square into 2" squares; you'll have a total of 16 small squares. 8) Transfer the scones to a parchment-lined or well-greased baking sheet. 9) For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. 10) Bake the scones for 19 to 20 minutes, or until they're golden brown.
Cinnamon Roll Popovers. Did you get the update?
I’ve made it my 2012 Goal to introduce the Breakfast & Brunch eating crowd to the Popover. I’m shocked at how few recipes are out there on the internet, and therefore, I intend to create a minimum of 52. That’s right…a Popover a week for the entire length of 2012. Check in every Thursday for the recipe of the week – that will give you all day Friday to gather the ingredients for the weekend feasting. Popovers are like the heavenly cross between french toast (too messy to dredge) and pancakes (not eggy enough). Let’s start with an amazing adaptation, shall we? Cinnamon Roll Popovers. Who here doesn’t love cinnamon rolls? You’re gonna love me. Baked Apple Doughnuts.