I’ve had popovers at restaurants before and love them. They are an eggy bread roll that is hollow inside. The name is derived from the fact that the bread pops above the top of the mold when it bakes.
I had no idea how easy popovers were to make until I read about them on the meaning of pie. The batter is so easy to whip together. You just need a large bowl, whisk and some basic ingredients: eggs, milk, flour and butter. And if you don’t own a popover pan you can use a muffin tin. They do take about 40 minutes to bake though so you have to set aside some time for these.
My first batch actually popped up much higher than this one pictured. But the first batch I actually baked them at too high of a temperature so the crust turned a dark brown. The second batch I don’t think the oven temperature was high enough. The original recipe calls for lowering the temperature halfway through baking. As a result, my popovers didn’t pop as much.
I really enjoy these popovers. They are soft and eggy and best eaten warm. You can add whatever you want to them or just leave them plain. I chose to add pepperoni and cheddar cheese and some parsley since my pepperoni pizza puffs were such a big hit.
You can make these in a muffin tin if you don’t own a popover pan, but they won’t puff as much. I ended up buying a this 6-Cup Popover Pan since I plan on making these a lot.
Pepperoni and cheese popovers (adapted from recipe found on the meaning of pie)
Yields 6 regular sized popovers (using the 6 standard popover pan)
1 1/4 cups all purpose flour
1 1/4 cups milk
1/4 teaspoon salt
1Tbsp unsalted butter, melted, plus additional butter for each popover cup
1/2 cup of chopped pepperoni
1/2 cup of shredded cheddar cheese
1. In a large bowl, combine the flour and salt with a whisk. Add in the eggs, whisking after each addition. Add the milk then the melted butter until batter is combined and no lumps remain. Mix in the pepperoni and cheese.
2. Place a small pat of butter (perhaps a little less than a teaspoon) in each cup of your popover pan and place the pan in the oven until the butter melts and the pan is hot. Remove the pan from the oven and fill each cup about 2/3 full.
3. Return the pan to the oven and bake the popovers for 20 minutes at 400. Then reduce the heat to 350 and allow them to bake for another 20 minutes. Do not open the door in between. Remove them from the oven and serve immediately.
Gooey nutella in a chocolate cookie. These cookies are incredibly rich and perfect for serious chocolate lovers. I found these cookies on Cookie Madness. One look at these cookies and I knew I had to try them out.
The cookies are relatively easy to make. I took out a couple of steps to make it even easier. I also took out the hazelnuts because my siblings won’t eat cookies with nuts.
These cookies taste best warm. I stick mine in the microwave for about 20 seconds. The nutella is more gooey and lava like when the cookie is warm.
I made a few cookies without anything and a few I added chocolate chips to add some texture. I liked them both ways.
Nutella lava cookies (adapted from Cookie Madness)
Yields 8 large cookies
3 tablespoons unsalted butter
1 cup chopped semisweet chocolate
1 large egg
1/3 cup granulated sugar
1/2 scant teaspoon salt
1 teaspoon vanilla extract
1/2 cup flour
1/4 teaspoon baking powder
8 teaspoons Nutella
1/2 cup semisweet chocolate chips (optional)
1. Place butter and 1 cup of chopped chocolate in a small glass bowl and microwave for 1 minute. Whisk the melted chocolate. Heat for an additional 30 seconds and stir again. If chocolate is still not melted, heat a little bit more and stir until chocolate is completely melted. Then set aside to cool.
2. Beat the egg, sugar, salt and vanilla in a medium bowl for about 2 minutes. Beat in the melted chocolate mixture.
3. In a separate bowl, whisk together flour and baking powder, then stir flour mixture into chocolate mixture. Chill dough in freezer for about 10-15 minutes to firm up the the dough enough to work with.
4. Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper. Scoop up about a tablespoon of dough and shape into a ball. Flatten ball in palm of hand and place a teaspoon of nutella into middle of dough. Seal up the sides of the dough to form a ball again.
5. Place dough balls about 2 inches apart on lined baking sheet. Bake cookies for about 12 minutes. Cookies are best served warm. If cookies have cooled, simply stick them in the microwave for about 20 seconds.
With Chinese New Year coming up in a few weeks (February 3), I wanted to share a couple of chinese dishes on my blog. This weekend I made some pot stickers. Pot stickers (called guo tie in chinese) are chinese dumplings which are pan fried. The bottom surface of the dumpling sticks to the pan while cooking (hence the name “pot sticker”), creating a crispy bottom crust.
I don’t know what it is, but for some reason, having that crispy bottom makes dumplings taste so much better. The other way of eating dumplings is to boil them and this creates a sort of mushy skin. But when dumplings are pan fried, the bottoms are crispy and the rest of the skin has a more elastic chewy pull to it.
I used to make dumplings every Chinese New Year, but this year I’ve decided I’m not going to. It’s a lot of work. I used to think it was worth it because I prefer homemade ones over the frozen ones that you can buy at the supermarket. However, after I found a few restaurants in Monterey Park that sell frozen dumplings, I decided it was just easier to buy those. If you don’t live near a restaurant that sells their dumplings, you can buy the frozen ones from asian grocery stores or from Costco. If you are very adventurous, you can make your own dumplings and freeze them. You can view my dumpling recipe here.
Making pot stickers is quite easy if you have some frozen dumplings on hand. You just need a frying pan and some oil and water. First, heat a pan with a few tablespoons of oil. When the oil is hot, place frozen dumplings onto the pan. You want the dumplings to be frozen when you cook them. Don’t defrost them first. As the pot stickers begin to cook, add some water to the pan, so that there is about half an inch of water covering the pot stickers. Then take a lid and put it on top. The steam from the water trapped in the pan will cook the dumplings. The oil will keep the dumpling bottoms from burning and sticking to the pan and will create a crispy bottom for the dumplings. After about 10 minutes, all the water should be evaporated and the dumplings should be done. Of course, these are just some approximations. A lot of it depends on the size of your pan, how many dumplings you are trying to cook, etc.