Monthly Archives: December 2011

Vanilla Latte Cookie Balls

I didn’t think these were going to make the blog.  These are the kind of thing my husband looks at and says, “Those don’t look like food to me.”

I hear that a lot unfortunately.  My husband just isn’t a sweets person.

Anyway, I made him try one of these ridiculously easy little soft spongy balls of vanilla coffee goodness and he told me to put them in the freezer right away.  He was afraid he would eat them all.  Success!

These are silly easy.  Have you ever made Oreo Truffles?  They’re just Oreos crumbled up with cream cheese and dipped in chocolate?  And they’re, like, the most awesome things ever?  My boss at the optometrist’s office made them for a work Christmas party years ago.  I was in college then so when she called them Oreo Truffles I thought that was like, the way all the best truffles were made.  You know, using smashed up cookies as the base.

Yeah.  Anyway.

So despite these little treasures’ humble beginnings they are sooo good!

To start, you need a box of vanilla flavored cookies.  I used these gluten free ones.  I picked them specifically because they were the cheapest per pound of all the ones at the grocery store.  (Yes, at my grocery store we have at least 6 brands of gluten-free vanilla-flavored cookies to choose from.  We ❤ Wegmans.)  If you are doing this with regular cookies, Nilla Wafers would be perfect.  You’ll also need a block of cream cheese, some white dipping chocolate, some dark dipping chocolate, and some fresh brewed coffee.  I would have put my coffee pot in this shot but really, no one needs to see that mess.

Take your whole box of cookies (or if you’re using Nilla Wafers it’s about 60 cookies) and grind them up in the food processor.

Add in your block of cream cheese…

…and a Tablespoon of brewed coffee and process until totally combined and smooth….

…like this.  Or, if you don’t have a food processor, you can put the cookies in a ziplock bag and rolling pin them into submission and then mix them with the cream cheese and coffee in a bowl.  Yet another reason I am soooooo glad I bought a food processor last year.

Next, line a baking sheet with waxed paper and roll about 2 teaspoonfuls at a time into little balls and place on paper.  You want them to be about 1″ balls.  Place them in the freezer for a few minutes while you melt your white dipping chocolate.

(This next part I got to and was not too optimistic about the recipe so there is no shot of me dipping the balls.  Live and learn.  Picture it, okay?  Thanks.)  Melt about a cereal bowl’s worth of white dipping chocolate and add 2 Tbsp brewed coffee.  Dip.  Melt dark dipping chocolate to drizzle for garnish if desired.  (I added a little cream to my dark chocolate to thin it out and make it easier to drizzle.)  You can, of course, use better chocolate than I did for dipping.  You just have to be more careful when melting it.  A microwave can ruin chocolate real fast if you’re not careful.

And there you have it!  These are vanilla-y and coffee-y and chocolatey.  And so pretty sitting with a bunch of other cookies on a tray.  I think the best part is the texture though.  So soft and pillowy.  Such a fun little thing for Christmas!

Enjoy!

 

 

Vanilla Latte Cookie Balls      (adapted from kraftfoods.com)

1 Box Gluten Free Vanilla Flavored Cookies (or 60 Nilla Wafers)

1 8oz block of cream cheese

3 Tbsp brewed coffee, divided

White dipping chocolate (about a cereal bowl’s worth)

Dark dipping chocolate (just enough for drizzling), optional

 

 

Instructions:

In a food processor, pulverize entire box of cookies.  You want to end up with about 2 cups of crumbs.  Add cream cheese and 1 Tbsp coffee and run the machine until you have a smooth ball of dough.

Scoop 2 teaspoonfuls of dough and roll into balls.  Set on a baking sheet lined with waxed paper.  Put in freezer for 20 minutes or so.

Melt white dipping chocolate in the microwave on 50% power, stirring every 30 seconds until smooth.  Stir in remaining 2 Tbsp coffee.

Using two forks, dip cookie balls in white chocolate (it will be tan in color with the addition of the coffee).  Set on waxed paper to harden.

Drizzle with dark chocolate if desired.  (If dark chocolate is too thick to drizzle, splash in a little cream, half and half, or milk until it is thin enough to drizzle in a thin string.)

Makes about 30 balls.

 

 

 

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Chocolate Dipped Coconut Macaroons

So, I’m not actually a huge coconut fan.  I mean, I like coconut as much as the next person, it’s just not my flavor of choice when it comes to desserts.   Chocolate, vanilla, peanut butter, caramel, coffee, lemon, raspberry… probably a host of others come before it.

But I’m making literally 20 different kinds of cookies and candies right now for Christmas.  In the interest of variety I thought we’d mix it up a bit this week.  (In the last week I’ve made Snickerdoodles, Gingerbread People, Sugar Cookies, Turtles, Buckeyes, Chocolate Chip Biscotti, Chocolate Mint Cookies, Almond Toffee, PB + J Thumbprints, and Magic Cookie Bars.  I’m working on some Vanilla Latte Cookie Truffles right now.  Lemon Bars, White Chocolate Cranberry Oatmeal cookies, Raspberry Linzer cookies and Cinnamon Rolls coming up the next few days.  I see a lot of kale in my future.)

Macaroons are great for anyone who:

A. Likes Coconut

B. Likes desserts that look elegant but are actually really quick and easy and

C. Doesn’t have any more flour in her cupboard because of making so many cookies in the last week

Which is not actually me…today.  But it is me many, many times a year.  And Coconut Macaroons are naturally gluten free which makes things easier for all of us.

So let’s get to it, shall we?

Here’s everything you need:  A 14oz can of sweetened condensed milk, a 14oz bag of sweetened shredded coconut (obviously yours will have something in it, oops), 1/4 tsp salt, one teaspoon vanilla, and 3 large egg whites.  That’s the yellowish stuff in the tupperware.  I always have some egg whites sitting around which is weird because I swear I have no recollection of using just yolks in anything.  Anyway…

In a medium bowl, fold together the sweetened condensed milk, the coconut, and the vanilla until well combined.

Whip up your egg whites and salt on high, using a whisk beater if you have one, until you have firm peaks.  (It looks like there is something red on the beaters.  There isn’t.  I have Christmas lights strung up by my mixer.)

Gently fold the egg whites into the coconut…

…until well combined and creamy.

I made mine kinda big.  Yours don’t have to be this big.  I just felt like using my new cookie scoop.

Plop the little piles onto a parchment paper lined baking sheet and bake at 325 degrees for 25-30 minutes.

Here they are right out of the oven, the tops nice and toasty brown.  Now, you could leave them like this…

…or you could dip them in dark chocolate for an extra flavor dimension. 

Me gusta mucho el chocolate.

Enjoy!

Coconut Macaroons

1 14oz can sweetened condensed milk

1 14oz bag sweetened shredded coconut

1 tsp vanilla

3 large egg whites

1/4 tsp salt

Dark Chocolate for dipping (optional)

Instructions:

Preheat oven to 325 degrees.

In a medium bowl, combine coconut, sweetened condensed milk, and vanilla until homogenous.

Combine egg whites and salt and whip on high speed, using the whisk attachment (if you have one) until you achieve firm peaks.

Gently fold egg whites into coconut mixture.

On a parchment paper lined baking sheet, drop batter by tablespoonfuls into little mounds 2 inches apart.  Bake 25-30 minutes.

Allow to cool and dip in dark chocolate if desired.

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Turtles

These are so ridiculously simple I wasn’t sure I was even going to post them on here.

But…they’re sooooo yummy I couldn’t NOT share them.

I think technically I maimed my turtles.  Usually these guys are made with five pecans each – four legs and a head.

These only have 3 pecans.  Sorry guys, you only get two legs each.  Recession, you know.  Perhaps we could call them Tadpoles?

This is everything you need right here.  Pecans, caramel bits, and dipping chocolate.  I was soooo happy to find these caramel bits again.  I couldn’t find them when I did caramel apples for my daughter’s Halloween party at school.  You know how long it takes to peel FOUR POUNDS worth of individually wrapped caramels???  I can’t remember how long but I will say my fingers were literally bleeding by the time I was done.

So, simply arrange your pecans on a sheet of wax paper into little clusters.  You can do five pecans if you like.  I’m just cheap.  I think you guys already know that about me.

Next, pour your caramel bits into a bowl and microwave on high for 20 seconds or so.  Stir and repeat until they’re all melted.

Now, because we’re not mixing any cream into the caramel it’s going to be a little bit like putty.  This is good, actually.  The caramel will be hot but not so hot you can’t pull off little bits to mush onto the center of all our clusters, using it like clay to stick them all together.

The caramel cools and starts firming up very quickly once it’s removed from the bowl.

Once all of your caramel pecan clusters have been formed, using two forks you can dip them in the chocolate.  The beauty of dipping chocolate is you just pour it into a bowl and nuke it for 30 seconds.  Stir it around, nuke it some more until it’s all melted.  It’s kind of fool proof which is what I like.

And here they are all dipped!  These are a very chewy caramel treat that goes perfect with coffee or the other five Christmas cookies on your party plate.

Enjoy!

Turtles

1/2 bag Kraft Premium Caramel Bits

About 2 cups Milk Chocolate Dipping Chocolate

90 whole pecans

Instructions:

On a sheet of waxed paper, arrange pecans in clusters of three.

Pour caramel bits in a bowl and microwave 20 seconds.  Stir.  Repeat until totally melted.

When just cool enough to handle, pull off teaspoonfuls of caramel and form over the center of each cluster.

In another bowl, add chocolate and microwave on high for 30 seconds.  Stir and repeat until totally melted.

Using two forks, dip caramel pecan clusters in chocolate.  Place on wax paper to cool and harden.

Note:  If I have any extra chocolate or caramel I always just toss in some small nuts , raisins, marshmallows, pretzels (whatever I have on hand) and roll them around to use up the remainder.  We call the unsightly bundles “Chocolate Trail Mix” and my kids LOVE IT.  This little note may actually secretly be the best part of this post.  Shhhh!

Makes 30 clusters.

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Buckeyes

It’s the 12 Days of Cookies!!!  Yay!!!  I can’t tell you how excited I get every year to be making all the holiday cookies and candies.  My wish list this year is staggering.  I could go on and on but I’m going to try and make these pre-Christmas posts brief because I’d like to bring you lots of goodies before the holiday hits.

We start with one of my favorite combos – chocolate and peanut butter.  If you’re not from Ohio you may have never heard of Buckeyes.  I live within 30 miles of the border and I hadn’t heard of them until a friend from Columbus visited and couldn’t believe we didn’t know what they were.  They’re named for the state tree, and they actually do look just like Buckeye tree nuts.

But mine taste way better

I also hear they’re very popular at football parties.  You know…Ohio Buckeyes and all.  Anyway.  Enough history, let’s go make these!

All we need to make these are creamy peanut butter, vanilla extract, half a stick of butter (not the full one shown), powdered sugar, and some dipping chocolate.  Milk chocolate, that is.

First thing we need to do is sift our sugar.  This is important because if you don’t you’ll end up with too much sugar and dry dough.  Sift your sugar until you get two cups.  If you have one of these things all the better.  Or you can just use a fine mesh strainer and tap tap tap until it’s all through.

Here it is all mixed.  And I’ve obviously already started scooping.  Oops.  Just put your softened butter, peanut butter, and vanilla in the mixer on medium until it’s well combined and creamy.  Then turn down the mixer to low and gradually add your sugar.  When it’s done it should be smooth and easy to work with.

Grab about 2 teaspoonfuls at a time (I used my melon baller) and roll into balls with your hands.

Place balls on a wax paper lined baking tray.  When they are all rolled, set the tray in the freezer to firm up for a few minutes.  I probably left mine in for 20 while I paid attention to the small children that had previously been destroying the house.

Meanwhile, microwave your dipping chocolate.  You can do it on high.  Just stir it every 30 seconds or so.  Dipping chocolate is not the highest quality chocolate around but I adore it because it’s EASY.  There’s no tempering.  Nothing to mix it with, no double boilers, and no worry about scorching it.  I didn’t even have to microwave it again after taking this shot.  Just stirring it brought it all together.

Now just grab a toothpick and stick it into to the top of one of the (firm, cold) peanut butter balls, dip in the chocolate…

…and set on the wax paper to harden.  The baking sheet will still be nice and cold so this will happen quickly.  Remove the toothpick and move on to the next one.  Once these are room temperature you can easily cover up the hole by just smoothing it over with your finger.

I'm going to be an adult and not caption this image

 This is what can happen if you leave the ball in the chocolate for too long (like if you’re monkeying around with your camera at the same time).

Buckeyes just in time for Christmas!  Easy, fun, and so ridiculously yummy.  Bring them to your next party and everyone will ask you for the recipe!

Enjoy!

 

 

Buckeyes

3/4 cup creamy peanut butter

2 cups sifted powdered sugar

4 Tbsp butter (1/2 a stick), softened

1/2 tsp Vanilla

About 3 cups dipping chocolate (the Milk Chocolate kind)

 

Instructions:

Sift powdered sugar until you get two cups.  Sift first, measure second.  Reverse this and you’ll end up with too much sugar.

In a stand mixer using the paddle attachment, cream together butter, peanut butter, and vanilla on medium speed.  Turn mixer down to low and add powdered sugar gradually.  Mix until dough is well combined.  It should be soft and easy to work with.

Roll 2 teaspoonfuls into balls and set on a wax paper lined tray.  Set the tray in the freezer for a few minutes.

Place dipping chocolate in a microwave safe bowl and heat on high for 30 seconds.  Stir and repeat until chocolate is totally melted.

Remove peanut butter balls from freezer and stick a toothpick in the top of one.  Dip in chocolate, leaving the top uncovered.  Place on waxed paper to harden.

Can be kept at room temperature, in refrigerator, or freezer.  They are amazing any way!

Makes about 30 balls.

 

 

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Pie Crust

This was my first attempt at making a lattice top crust.

Ever.

I’ve just never had the desire to go through the extra work when I could much more easily throw a whole sheet of pie dough on top of my pie and walk away to do more important life things like check my facebook.

But this pie crust recipe is new and I wanted to take her for a test drive, see what she could do.  And it turns out she’s pretty cool.

Hope you like your pie crusts female.

So you remember that shout out I gave to my favorite “anti-recipe” book last week?  This one?  Well, I’m doing it again.  Because great pie crust – whether it’s old fashioned wheat or gluten free fabulous – boils down to a very simple ratio.

3-2-1

I love it because it’s something anyone can remember.

3 parts flour (any kind)

2 parts solid-at-room-temperature fat (the kind does matter here – I use butter for the best flavor)

1 part liquid (very cold water)

Follow this ratio and you will get a dough that is the perfect consistency for rolling and making into pretty crusts like the ones that come from the bakeries.

Rustic Peach Plum Pie

This pie?  This one right here?  Is awesome.  Just looking at it makes me want to buy out of season peaches and make it again.  This is my “rustic” pie crust.  It uses almond flour as part of the flour blend.  Almond flour lends an incredible flavor to the dough but it throws off the ratio with the extra fat and so is un-rollable.  And that’s fine if you’re not going for pretty.   But today, well, it’s getting close to Christmas, and I’m thinking we all want something for holiday parties that looks as good as it tastes.

So here we go.

A word on technique – you’ve probably read, and possibly been intimidated by pie crust recipes that stress the importance of time, temperature, and how vigorously you work your dough.   These things are stressed in large part because of the gluten in regular flour.   Pie crust is one of the baked goods where the presence of gluten really does NOT help so we have a little more leeway in our prep.

I don’t have pictures on this one.  Yet.  Next time I make dough I’ll add them on here.  Just a quick explanation today.  It’s really simple once you’ve done it a couple times.  It’s mostly just getting a feel for it – getting to know your dough.  That’s what makes the best pie crusts.

For the easiest prep all you need are a kitchen scale and a food processor.  You can also do this using a pastry blender to bring your dough together.  I have one.  I used to use it.  I ❤ my food processor.  It makes making dough sooooo much easier and quicker.

For a two crust pie:

Grab a glass of ice water and set it on your counter.

Take two sticks of butter and unwrap them, leaving them sitting on their wrappers.  Cut them in half the long way, turn on their sides and cut in half the long way again (so you have four long rods of butter, each).  Then make 8 slices to each.  Each stick of butter is now cut into 32 little equally sized bits.  Wrap the sticks of butter back in their papers and stick in the freezer while you ready your flours.

Measure out 12 oz All Purpose Gluten Free Flour Blend into the food processor.  It doesn’t have to be this blend exactly.  It doesn’t even have to be gf.  It could be wheat flour if that’s how you roll.  Just make sure it’s 12 oz by weight.  Add 1/2 tsp salt, a Tbsp sugar, and 1 tsp Xanthan Gum (only if doing this gf).  Run the food processor for a few seconds to combine and aerate.  Or picture this whole thing happening in a bowl and whisk together.

Next, grab your butter out of the freezer and dump all the little bits in with the flour.  Hit the “pulse” button approximately 15-20 times.  You want to get it to the consistency of pea sized chunks.  Chunks of butter are good – they are what make for flaky pie crusts by creating pockets when the dough bakes.  Don’t over-mix.  If you’re doing this with a pastry blender, go at it carefully and quickly.  We want everything to stay cold.  If the butter gets too soft you’ll lose your chunks.

Next, grab that ice water and drizzle some into the machine, pulsing to combine.  You want your dough to just come together.  If you can squeeze it together with your fingers and it doesn’t fall apart you have enough water.  I never measure the water.  But if you’ve done the math you know it works out to be 4 ounces or about 1/2 cup (I don’t think I use this much, actually.  Start with 1/4 cup and go by feel.)

Now, normally, this is where you’d divide your dough in half, wrap each half in plastic wrap, pat them gently into discs and set in the fridge.  This step serves two functions – it keeps the butter in the dough cold and it allows the gluten to relax.  If you’re not using glutenous flour you don’t have to worry about that second thing at all.  If you work quickly you really don’t have to put the dough in the fridge.  If it’s a hot day, sure, let it chill for awhile.  But the hour they tell you it has to rest?  And then the 15 minutes you have to wait to get it warm enough to work with again?  Not necessary with gluten free pie crust.

So again, just work quickly, try not to manhandle your dough too much (as the heat from your hands will soften the butter) and you’re good to go.  Start rolling, crimping, whatever you want to make a pretty pie crust you’ll be proud to bring to a party.  Bake as you would any pie crust.

This was a Salted Caramel Apple Pie I made for Thanksgiving.  If I weren’t planning on making about a bajillion cookies and candies in the next week I might make a pie again.   Speaking of which – I’ve got sleepin’ babies so I’m gettin’ me into the kitchen to make some cookies.

Later all!

(Here’s the easily copied and pasted recipe)

Pie Crust

12 oz All Purpose Gluten Free Flour Blend  (or regular flour)

8 oz (two sticks) salted butter

1 Tbsp sugar

1/2 tsp salt

1 tsp Xanthan Gum (only if using GF flour)

ice water

Instructions:

Grab a glass of ice water and set it on your counter.

Take two sticks of butter and unwrap them, leaving them sitting on their wrappers.  Cut them in half the long way, turn on their sides and cut in half the long way again (so you have four long rods of butter, each).  Then make 8 slices to each.  Wrap the sticks of butter back in their papers and stick in the freezer while you ready your flours.

Measure out 12 oz All Purpose Gluten Free Flour Blend (or regular flour) into the food processor.  Add 1/2 tsp salt, a Tbsp sugar, and 1 tsp Xanthan Gum (only if doing this gf).  Run the food processor for a few seconds to combine and aerate.  Or measure into a bowl and whisk together.

Grab your butter out of the freezer and dump all the little bits in with the flour.  Hit the “pulse” button approximately 15-20 times.  You want to get it to the consistency of pea sized chunks.  Don’t over-mix.  If you don’t have a food processor you can use a pastry blender (or in a most desperate case, a fork).

Next, grab that ice water and drizzle some into the machine, pulsing to combine.  You want your dough to just come together.  You may not need exactly 1/2 cup.  Or you might find you need a teeny bit more.  If you can squeeze the dough together with your fingers and it doesn’t fall apart you have enough water.

If your dough is still cold and firm you can continue from here rolling it out and baking as you would any crust.  If it’s a warm day or the dough is getting soft for whatever reason, stick it in the fridge for 15 minutes before rolling it out.

Makes enough dough for one two-crust pie.

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Popovers

Persistence.

This photo is from the 5th time I made these rolls.  FIFTH.  The first time I made them they came out so well I said, “This HAS to go on the blog”.  But, of course, I didn’t have any pictures so I decided to just make them again because they were so yummy and so easy.

This is what I got the next three times.  They still tasted great but they looked like hell.  Couldn’t send you guys off with this.  Especially not right before Thanksgiving which is when I was intending to get these on here.  (I was intending to get a lot of stuff on here.  I’ve done soooo much cooking these last couple weeks – amongst many other things –  not so much blogging.)  So anyway, now they are here for Christmas/Hanukkah!  Is Hanukkah the one where you can’t use leavening or is that Passover???  Well, whichever one it is, this is your go-to bread recipe.

If you’ve been reading this blog for awhile you may have noticed I tend toward certain kinds of baked goods.  I generally don’t put up recipes that don’t adapt to gluten free easily from the wheat-based original.  I also generally don’t bother with stuff that is “a good enough substitute” but not the same.  That’s why you won’t see a bread recipe up here.  Yes, you can make gluten free bread.  It’s good in it’s own way.  But it’s not like wheat bread.  It’s it’s own thing.  Can you get used to it?  Of course.  But that’s not my goal here.

My goal is to make really, really, mind-blowingly awesome food.  Food that everyone not just can eat but wants to eat, whether they are gluten free or not.  I did Thanksgiving at my house last week for 24 – a little over half of whom could eat wheat.  So my recipe choices had to be as good as or better than the more traditional dishes.

For the last few years I have not attempted gluten free dinner rolls for the holidays.  I’ve done GF rolls a number of other times.  At best they come out like biscuits.  Which is fine if what you want is a biscuit.  But a light, soft, poofy dinner roll?  That’s the kind of thing that is very difficult to replicate without gluten.  So I just haven’t bothered.  I don’t want something that looks, tastes, and feels like a substitute.

Popovers to the rescue!  I had never made these before but when I read about them a few months ago I thought they would work really well with gluten free flour and I was right.  Now, if you can use wheat (and I realize I’ve probably already lost anyone who is not interested in doing this GF) go for it!  They’re awesome either way.

That’s kind of the point.

Popovers start out as a thin batter.  It’s actually very close in makeup to pancake batter – mostly milk and eggs.  But there is no leavening in popovers.  No baking powder, soda, or yeast.  So how do they rise up out of the pan to great poofy heights, earning them their name???  The answer is STEAM.

You pour the batter into a hot muffin tin (or popover tin if you have one, I don’t) and place it in a very hot oven.  The rapid change in temperature creates steam.  The eggs in the batter stretch to accommodate the expansion of the hot gas, giving the popovers a strong, crusty outside and an almost hollow middle.   The transformation is as dramatic as popcorn, which incidentally, pops for the very same reason.

They’re buttery and soft and they tear in your teeth like wheat rolls do.  Enough yakkin.  Let’s do this already.

First, I have to give a shout out to Michael Ruhlman’s book, Ratio.  It has totally changed the way I cook.  It’s kind of an “anti-recipe” book which lays out very plainly the ratios for all kinds of basic foods we make and eat everyday.  If you know the ratio you never have to rely on a recipe again.  It’s been very freeing for me.  I’m a better cook because of it.

You will need two large eggs, milk, butter, salt, some All Purpose GF Flour Mix (or regular flour), and Xanthan Gum (only if using GF flour).  That’s it.

First, stick an un-greased popover pan (if you have one, I don’t) or a muffin tin in the oven and preheat to 450 degrees.  A popover pan will give you a more impressive poof but a muffin tin works too.

In a medium bowl whisk together two eggs, 1/2 tsp salt (a full teaspoon if using unsalted butter)…

…a cup of milk (8 oz by weight AND volume, just like water), 4 Tbsp of melted butter (not shown – this was part of the puzzle I had to figure out to make this work as you’ll see in a minute)…

…4 ounces of flour (GF or regular), and a teaspoon of Xanthan Gum, if using.  If you don’t own a scale, 4 ounces of wheat flour is a scant cup.  Gluten free flour mix weights depend on their composition.  Mine is pretty close to wheat flour…but seriously…just buy the scale.  It makes life in the kitchen so much easier.

Okay, you see those pats of butter?  Don’t do that.  I repeat – DO NOT BUTTER YOUR MUFFIN TIN.  This is why my popovers refused to pop.  The globs of butter that the recipe TOLD ME to use were what was inhibiting the rise.  If these were glutenous they probably would have been just fine but GF popovers only work if the butter is added with the rest of the ingredients.  The first time I did these – the time they came out so well?  I forgot, I made “the mistake” of not doing this step.  Live and learn.

So anyway – this part happens quickly.  Using an oven mitt, get your popover pan/muffin tin out of the oven.   Using a 1/4 cup measuring cup, divvy up the batter between 9 of the very hot muffin tins.  You want to work quickly and carefully.

And here they are right out of the oven!  It’s important that you wait a few minutes before getting them out of the pan.  Trust me on this one.  A few minutes makes the difference between rolls that are sticking to the pan and tearing apart and rolls that actually come out in one piece and look nice.

I’m not real good at following my own advice :p  I did tear this one in half just so you could see the light, airy texture inside.  Mmmm.  They’re light and yet rich – they don’t even need butter.  But they would be so lovely with jam or honey.

There, I waited.  Actually I didn’t.  That was just the last one we pulled out.

Enjoy!

Popovers

8 oz (1 cup) milk

4 Tbsp butter, melted

2 large eggs

4 oz All Purpose Gluten Free Flour Blend (or a scant cup regular flour)

1 tsp Xanthan Gum (if using GF flour)

1/2 tsp salt

Instructions:

Put an un-greased muffin tin in the oven and preheat to 450 degrees.

In a medium mixing bowl whisk together all ingredients.

Remove muffin tin from oven.  Using a 1/4 cup measuring cup, divide batter between 9 of the 12 muffin cups and put in oven.  Work quickly and carefully.

After 10 minutes, turn the heat down to 375 degrees.  Bake for another 20-25 minutes.

Let popovers rest 10 minutes before removing from pan.

Serve with jam and/or honey.

Makes 9 popovers but can easily be doubled or tripled.


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