Pop It Like It’s Hot – Popovers

Remember how we told you in our challah recipe that making bread isn’t actually that daunting? Well, it still isn’t! And these pop-overs are proof of that. I whipped them together as a side and they were the perfect puffy compliment to our dinner. Also, because the steam “pops” the middle of them, it leaves room for you to get creative. Fill them with custard, berries, steak tips and sauce. (What?! Yes, go with me on this one. Think: Ghetto beef wellington.). These little guys are so versatile you can use them as a side dish, at brunch, or as a dessert. Also, bonus, you don’t actually need a pop-over pan. I’m all about having an excuse to buy another kitchen gadget or pan, but a muffin tin works just as well.

  • 1 cup flour
  • 1 tsp salt
  • 3/4 whole milk
  • 4 eggs, room temperature
  • 2 tbsp melted butter

Preheat the oven to 425 and swipe your muffin tin with butter. Place it in the oven while it preheats. It’s best to use a hot tin to create steam when the batter hits it. In a mixing bowl, combine all of the ingredients and whisk until smooth. The batter will be pretty liquid-y, you don’t want it to be thick.

Take the hot tin out and pour in the batter. Bake for roughly 20 minutes and whatever you do, please don’t open the oven to check on them! They won’t get to their full puffed up glory if cool air hits them before they have a chance to crisp on the outside. Enjoy them hot or store them in an airtight container for up to 3 days.

Popovers

Happy Eating, XO.

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Pumpkin Cresent Moons

In case you were wondering, yes, the pumpkin craze is still going strong and we’re here to help fuel it a little bit more. Because I’ve already dropped enough dinero on Starbucks Pumpkin Spice Latte’s and Dunkin’s Pumpkin Spice Coffee, I brought my addiction to my kitchen. (Plus, canned pumpkin was on sale. Don’t hate.)

I combined my pumpkin addiction to my crescent roll addiction and came up with the perfect fall combo.

  • 1 can of crescent rolls (Pillsbury is the best, but for penny pinching, a generic brand is just fine)
  • 1/2 can of pureed pumpkin
  • 1/4 cup sugar
  • Dash of pumpkin spice

Preheat the oven to 380 degrees (or to roll instructions). Mix together the pumpkin, sugar, and spice until well blended. Unroll the rolls, spread on the pumpkin mixture, then re-roll in to crescent shapes. Bake for 15-20 minutes until golden brown.

They’re delicious hot or cold (I’ve actually been eating them for breakfast on my way out the door!). And they go great with my Pumpkin Spice Keurig cups. 🙂

Pumpkin Crescent Rolls

 

Happy Eating, XO.