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 it take not having a working oven in my house to realize the potential of the simplest, most comforting food? 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. Recipe Owned by Susan Whetzel, www.doughmesstic.com Slobbering will occur.
Let’s remedy that. by my ip. Nutella Raspberry Popovers with Fresh Bananas. Mmmm, Nutella. Today’s popover recipe is my first published chocolaty popover. And what better way to start than with Nutella? Usually, I put sugar in my popovers. Brown sugar, white sugar, molasses. Good grief. I haven’t even mentioned the whipped cream and bananas yet. Decadent. Makes you want to get out of bed early, doesn’t it? Nutella Raspberry Popovers with Fresh Bananas Ingredients 1 scant cup milk 3 tablespoons Nutella 3 tablespoons Red Raspberry Pie Filling (I used Lucky Leaf) 3 large eggs 2 teaspoons Vanilla Extract pinch of salt 1 cup flour 3 tablespoons butter Whipped Cream, Pie Filling, Bananas & Chocolate Syrup, to top Instructions Preheat oven to 375F.
Recipe Owned by Susan Whetzel, www.doughmesstic.com As of January 1, Dole is issuing a unique way to eat or use bananas every day in 2012. Related Posts: National Waffle Day…a Sweet Round Up of Waffles March 25th…National Waffle Day. By my ip. Birthday Cake Mini Popovers. I am getting a bit nuts in the Popover Project. Birthday Cake? Well, my birthday is this Saturday, after all, and popovers seemed like a fun experiment.
Birthday Cake Popovers. It was a success! I went the funfetti route…lots of colorful sprinkles tossed in to make them exciting and celebratory. It used to be I was always celebrating while traveling on my birthday – one year it was Thailand, the next Kenya, then Greece, Italy, Egypt…I’ve been really lucky, seeing the world! These popovers fit right in! Give them a try and let me know what you think, won’t you? Birthday Cake Mini Popovers Ingredients 3 eggs 1 cup milk 1 cup All Purpose Flour 1/3 cup sugar 1 tablespoon melted butter pinch salt 2 teaspoons vanilla 1/4 teaspoon LorAnn Buttery Dough Emulsion (if you have it) 3 Tablespoons Butter Multi Colored Jimmies or Sprinkles Instructions Preheat oven to 375F.
Recipe Owned by Susan Whetzel, www.doughmesstic.com. Raspberry and Orange Popovers. It’s now officially Week Three of my Popover Project. So far this year, I’ve tackled Cinnamon Roll Popovers, and Elvis Lovin’ Peanut Butter and Banana Popovers. This week, I paired the citrusy orange and tart red raspberry together to create a very flavorful and pleasing popover. Pretty colors, too. I AM a girl, after all. I was lucky enough to have a nice bucket full of frozen red raspberries left from a large shipment of Naturipe that I just couldn’t use all of at the time. They were gorgeous, I tell you, and in my haste, I did not have time to lay out the fresh berries onto a tray to freeze them individually. What that means is, I had a bucket full of raspberries that were clumped together. Still pretty. Some berries came out nicely, while other required an ice pick and cursing. I was thrilled with the great results, and the punch of tangy from the raspberries was the perfect accompaniment with the orange.
As long as you bring me some. Raspberry and Orange Popovers Ingredients Instructions. For Bakerella: Pink Velvet Cake Popovers. Or should it be Cakepop Overs? Either way…they are perfect for Valentine’s Day breakfast in bed, and every bit as cute and delicious as their namesake…Bakerella. I emailed sweet Angie (the one and only Bakerella) a while back in order to involve her in my most unusual Popover creation to date.
I gave her few guidelines – only that I wanted to create a CakePopOver in her honor, as she inspires SO many people. Her request? Red Velvet, cream cheese, and sprinkles. Wow. Not a bad request for a cupcake, but a Popover? OhMyGodYes. I did have to make one small change though. Give them a try – you will NOT be sorry! Pink Velvet Cake Popovers Ingredients 3 Tablespoons butter 3 eggs 1/2 cup milk 1/2 cup buttermilk red or pink food coloring, if desired 1/3 cup sugar 1 cup All Purpose Flour 2 tablespoons unsweetened cocoa powder 1/2 teaspoon salt 2 teaspoons vanilla extract Cream Cheese Icing Sprinkles Instructions Preheat Oven to 375.
Notes Recipe Owned by Susan Whetzel, www.doughmesstic.com by my ip. Blueberry Oatmeal Popovers. I am crossing my fingers for good news today, y’all. Cross yours too, okay? I would love to tell you what for, but let’s just go with it…I don’t want to jinx anything. Instead, I will share these Blueberry Oatmeal popovers with you. Think blueberry muffin, with streusel, and a side of French toast all rolled in to one. Sounds good, right? Well, it is. I love using big, juicy fruit in popovers, especially blueberries. Much. Blueberry Oatmeal Popovers Ingredients 3 eggs 1 cup milk 1 cup All Purpose Flour 5 Tbsps sugar 1/4 teaspoon ginger pinch salt 2 teaspoons vanilla 1/4 cup Oats (I used Coach's) 3 Tablespoons Butter 3/4 cup frozen blueberries (or as desired) Instructions Divide the butter into the cups of your Pop Over Pan. Notes These can be served with maple syrup, blueberry syrup, or any syrup you prefer. S’mores Popovers. Sorry I am a day late this week, folks.
You see, my oven and I are on the outs. It has seen me in the kitchen with the measuring tape, whispering about rearranging cabinets, painting the walls, replacing the countertops. It knows it’s day has come. And so while making these S’mores Popovers on Wednesday, my oven decided to retaliate by jumping from 350 to well over 600 degrees, refused to turn off, and sent my smoke alarm into orbit. That was great fun. But you know what? And of course, I ate them, too. And they are. Ingredients 3 eggs 1 cup milk 2 teaspoons vanilla 2/3 cup All Purpose Flour 1/3 cup graham cracker crumbs 6 Tbsps sugar pinch salt 3 Tablespoons Butter 1/2 cup dark chocolate chips mini marshmallows Instructions Preheat oven to 375F. Recipe Owned by Susan Whetzel, www.doughmesstic.com Now back to the kitchen. Don’t faint. It’s the new KitchenAid Dual Fuel 48 inch Commercial Range.
I am dying here in anticipation. Seriously? Cocoa Caramel Bliss Popovers. A series of events led to these morsels of yumminess… Cocoa Caramel Bliss Popovers. Number one – you know I am well into my year of Popovers, and I must keep creating new ones, week after week. I do have 52 to do, after all. Number two – thanks to the suicide of my oven, and the fact that the new range hasn’t arrived yet… How on earth do I make popovers? Number three – I have a lot of Nestle Coffee-Mate Bliss Creamers. These three things led to yumminess. I was SO pleased with the results of these large popovers/mini-Dutch babies. Cocoa Caramel Bliss Popovers Ingredients 3 eggs 2/3 cup Almond Milk 1/3 cup Nestle Coffee-Mate Caramel Bliss Creamer 1/4 cup sugar 1 teaspoon cocoa pinch salt 2 teaspoons vanilla 1 cup All Purpose Flour 3 Tablespoons Butter Instructions Preheat oven to 375F.
Recipe Owned by Susan Whetzel, www.doughmesstic.com The Giveaway What, you don’t own Le Creuset mini-cocottes? The horror. Good luck everyone! Gingered Peach Popovers with White Chocolate Cream Cheese Drizzle. Guess who’s still without a functioning oven? Moi. No, I’m not French. I’m too fat to be French. I do use Le Creuset, though, if that counts for anything. But seriously, it’s beginning to get to me, this ovenless kitchen. Basically, it’s suckage. I’ve made a lot of soup, thanks to my Westbend Versatility Slow Cooker. Thank goodness I have these things. You and I both know I have a Popover Project to maintain, and come hell or high water, I am going to muster through. This week’s installment comes in the not quite spring/not exactly winter variety.
The day I made these, 3-4 inches of snow fell, after a week of mild playground weather. Until then, I hope you’ll enjoy these popovers. Gingered Peach Popovers with White Chocolate Cream Cheese Drizzle Ingredients 3 eggs 1 cup milk 1 cup All Purpose Flour 4 Tbsps sugar 2 Tbsps brown sugar, packed 1/2 teaspoon ginger pinch salt 2 teaspoons vanilla 3 Tablespoons Butter Frozen peach slices, chopped Instructions Preheat oven to 375. Notes Related Posts: Crispy Popovers with Dark Chocolate Irish Crème Sauce. It’s Popover Thursday time!
As I type this, my belly is full of a delicious dinner I just ate at our hotel – The Hard Rock Resort Orlando. We ate at The Kitchen, which looks high class, tastes high class, but is so affordable and family friendly. We sat in one of those giant horseshoe booths while Seven relaxed and played in the Kid’s Crib – a playroom just steps away from our table. He could sit in the beanbag chair and watch cartoons or play with the toys while dinner was being prepared, then he came back over when the food arrived. Sadly, Seven was (and is) feeling pretty sick. Life isn’t fair sometimes. At least he feels well enough to want to play at the parks, and play we have. Her contribution comes just in time for your weekend breakfast, brunch, or dessert – and what a way to celebrate St. Thanks, Carrie for your friendship…and your recipe! Did you know that Susan Whetzel is the queen of popovers?
Crispy Popovers Directions: 1. 2. 3. 4. 5. 6. 7. Dark Chocolate Irish Cream Sauce 1. Coconut and Dark Chocolate Popovers. Gosh, I love popovers. And coconut. And chocolate. I would like to go on record and say I am beyond joyous that I can tolerate gluten. You hear about it everywhere these days – Celiac, gluten intolerance – what on Earth? Does your child’s school do that? We just took Seven to his Kindergarten registration, and thanks to Twitter and Facebook, I went in armed with the weird questions. “Can I send peanut butter and jelly in Seven’s lunchbox?” The answers: Yes, you can send it. So, there you have it. But let me get back to gluten. Oh yeah, and popovers. I was recently sent some Coconut Flour from Bob’s Red Mill. Hmmm. So I did my research. After a couple of tries, I got a great result, and one that I am proud of. The flavor of the coconut flour is subtle and rich – you definitely know you are onto something.
If you have a recipe that calls for 1 cup or flour and 1 cup of milk, you can use 3/4 cup regular flour and 1/4 cup coconut flour. See? And even better popovers. Ingredients Instructions. Creamy Cheesecake Popovers. I’ve done it this time, y’all. You obviously know I love popovers. I AM making 52 different versions this year, after all. But I also adore cheesecake. Thick, creamy, never ricotta-y cheesecake. So why not combine the two? Cheesecake Popovers? Yes, please. Of all the popovers I have made thus far, if these aren’t my very favorite, they are at least in my top three. I die. Give these a try and let me know what you think, won’t you?
Creamy Cheesecake Popovers Ingredients 3 eggs 1/2 cup milk 1/2 cup cream (I used Nestle Coffeemate Vanilla Bliss) 1/4 cup sugar 2 teaspoons vanilla 1 cup All Purpose Flour pinch salt 2 tablespoons graham cracker crumbs 3 Tablespoons Butter For the Cheesecake Filling 4 ounces cream cheese, softened 1/2 egg (just eyeball it) 3 tablespoons sugar 1 teaspoon vanilla Instructions Preheat oven to 375F.
Notes I made mine in 4 large souffle cups, as seen in the picture. So excited! Related Posts: by my ip. Raspberry Peach Cardamom Popovers. I love the flavor of cardamom. I’d never purchased it before my very first Daring Bakers Challenge – which was Danish Braids back in the summer of 2008. The recipe called for cardamom (just a bit), but the cost of a bottle was to me, exorbitant. $9. NINE dollars for a bottle of spice at the local grocery. I bought it anyway, and promptly fell in love.
Since then, I’ve found that buying spices online is a much smarter method, or, buying from my local natural/organic grocer saves a lot of money. Cardamom adds a subtle yet indescribable richness to baked goods – something your non-baking friends are likely to use, thus, making you a rockstar. Use it. On to the main stars of the show…the peaches and raspberries. Springtime in a popover. Raspberry Peach Cardamom Popovers Ingredients Instructions Preheat oven to 375F.
Recipe Owned by Susan Whetzel, www.doughmesstic.com In the above recipe, I listed sugar. No one noticed. Pumpkin Pie Mini Pop Overs…and a Giveaway. I’ve been dying to post these for over a week. You have no idea how hard it’s been! You probably know I am a big fan of the pop over in this house – in fact, pretty much any weekend where breakfast is made, pop overs are on the menu.
Jon always requests them, and little Seven says they are his favorite, so I consider them the breakfast staple. I’ve done plain, I’ve done buttermilk, I’ve done chocolate chip, I’ve done blueberry. And now that it’s fall, I introduce YOU to the Pumpkin Pie Pop Over. But not just the pop over…the MINI popover. Sure, you can use a standard muffin tin, but I have this fun new mini pop over pan from Chicago Metallic that I am loving, and it was perfect for this recipe. Pumpkin Pie Mini Pop Overs Ingredients 3 Tablespoons butter 4 eggs 1/2 cup pumpkin puree 1 cup milk 1 cup All Purpose Flour 2 tablespoons sugar 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/4 teaspoon ginger 1/4 teaspoon nutmeg 2 teaspoons vanilla extract Instructions Preheat Oven to 375. The Giveaway. Gingerbread Popovers. I can’t seem to get enough gingerbread in my diet this Christmas. I swear, anything that sits still long enough has gotten a spicy holiday makeover. Cheesecake (forthcoming!) , Cinnamon Rolls, Cookies, Beignets, and now popovers.
As you are probably aware, I am a huge proponent of popovers, and they really need to become more popular. They should at least be as popular as French Toast and pancakes. They are every bit as easy, and even more delicious. So what’s the hold up, America? Let’s promote the popover to the grand trilogy of breakfast items to douse in syrup. Too late – I declared it so. And so it is. Let’s commemorate the occasion with Gingerbread Popovers. Go on with your bad self. Ingredients 3 eggs 1 cup milk 1 cup All Purpose Flour 2 Tbsps molasses 3 tbsps brown sugar 1/4 teaspoon ginger 1/2 teaspoon cinnamon pinch cloves pinch salt 2 teaspoons vanilla 3 Tablespoons Butter Instructions Preheat oven to 375F.
Give it a shot. Biscoff Syrup with Fresh Berry Popovers…and a Giveaway! Apple Pie Popovers. Cinnamon Roll Popovers. Elvis Inspired Peanut Butter and Banana Popovers.