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? I HAD to make these S’mores Popovers for you. Had to. I know how much you Internetters love S’mores, and how you are learning to love the popover. So I took my stuff to Mom’s house and baked them there yesterday. Outside of breakfast hours. Outside of reasonable eating hours. I did it Just. For. You.
And of course, I ate them, too. As confirmation that they are fabulous.
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. Divide the butter into the cups of your Pop Over Pan. (If you don’t own one, you can use a muffin tin, but you will need to use all 12 cups. Just divide the butter up evenly) Place the pan in the oven for 3-5 minutes while you are making the batter.
- In medium bowl, beat the eggs with the milk, vanilla, and sugar, then whisk in the flour, crumbs, and salt. Pour the batter into the butter filled cups, then evenly add a few chocolate chips to each cup. Return to oven for 5 minutes, then reduce the temperature to 350 and continue to bake for another 18 minutes. Carefully open oven and top with a few marshmallows. Leave in oven 4 more minutes. Drizzle with chocolate syrup, more marshmallows, and whipped cream. Serve and enjoy!
Now back to the kitchen. I’ve been dropping hints, here and there, about my upcoming kitchen changes. Turns out, they are HUGE. For the time being though – I’ll just show you the range that is on its way here.
Don’t faint.
It’s the new KitchenAid Dual Fuel 48 inch Commercial Range.
I am dying here in anticipation. Isn’t it amazing? It has Steam Assist Technology, which I will be learning about as I go, and sharing with you. It has a proofing feature – which will mean I can make bread even in the winter! (I usually let dough rise in my hot car.) It has a built in griddle. It has 6 more burners. It has TWO ovens.
Seriously? I can’t wait.
No wonder my current oven is throwing a tantrum.
Until next time folks, have a GREAT weekend!!
{ 8 comments… read them below or add one }
STOKED for you! Can’t wait to see the creations that come from this machine!!
Your new oven looks awe-mazing.
I’m pretty darned excited about it Matt!!
All your hard work is really paying off. We are all really proud of you up here. You’ve earned all the recoginition your getting. Also, I’ll be expecting amazing food from your amazing appliances when we come in!
What a a fantastic popover recipe! Congrats on your new oven too.
Hey Susan !
I just found your site of looks, reads like real yummy reicpes…to try baking in my new’
popover cups….
I love your new oven,
Love your cute attitude !
Keep up all the great, exciting baking for us !
Suzanne
Aren’t you about the sweetest thing? Thank you! I hope you’ll stick around, and keep in touch!
I love your popover project, as I have always been a big popover fan, myself. I even got a popover tin to try your recipes (I used to use a muffin tin). At any rate, I’m not sure if I did something wrong, when making these particular popovers, they completely shriveled up once the marshmallows were put on and I took them out of the oven, and some of the chocolate chips went right through to the bottom of the pan rather than being in the popover.
They still tasted great, but looked like a wreck. Any thoughts? Thanks!