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. They really know what they are doing here. Trays for the kids (food isn’t supposed to touch, you know) – with a PB & J, pretzel crackers, and a chocolate cookie…plus some mac & cheese. While we ate, Scooby Doo made an appearance, and then Shrek showed up as well – totally unexpected!
Sadly, Seven was (and is) feeling pretty sick. I hate it. Here we are in Orlando, and my kid has a horrible cough and has fought off a fever. We are keeping him in medicine, but it’s still no fun in such a fun place.
Life isn’t fair sometimes.
At least he feels well enough to want to play at the parks, and play we have. I’ll tell you all about it soon. In the meantime, my great friend Carrie of Fields of Cake has stepped up to the proverbial (and literal) plate this week to deliver you a droolworthy Popover of the Week.
Her contribution comes just in time for your weekend breakfast, brunch, or dessert – and what a way to celebrate St. Patrick’s Day! Irish Crème will always go hand in hand with St. Patty’s, and these popovers are sure to deliver deliciousness!
Thanks, Carrie for your friendship…and your recipe!
Did you know that Susan Whetzel is the queen of popovers? Of course you did. If you didn’t know this simple fact…let me tell you. In my world she is a queen of many things…popovers being one of them.
So how lucky am I that I get to share one of my popover recipes with YOU on HER blog??!! I am SO LUCKY…Lucky like a four leaf clover.
Speaking of four leaf clovers…Saint Patrick’s Day is right around the corner and this recipe is JUST the thing for a quick, easy, AMAZINGLY delicious dessert…or in my case, dessert in bed (even better than breakfast in bed). Just imagine…a buttery, rich, tender and crispy popover, surrounding delicious, cold ice cream (in this case, caramel cheesecake ice cream) then topped off with dark chocolate Irish Cream sauce. Enjoy, And Happy St. Patrick’s Day!
Crispy Popovers with Dark Chocolate Irish Crème Sauce
- 4 large eggs, room temperature
- 1 ½ cups whole milk, room temperature
- 1 Tbsp. vanilla extract
- 1 tsp. kosher salt
- 2 Tbsp. light brown sugar
- 1 ½ cups all purpose flour
- 4 Tbsp. unsalted butter, melted
1. Preheat oven to 450 degrees. Make sure it is FULLY heated up. This is important. Also make sure your oven rack is low enough that the popovers won’t get super close to the top and burn. Mine was on the second to last shelf.
2. Really slather up a standard 12 hole muffin tin with lots of butter, inside the cups and all on the top for when the popovers puff up.
3. Whisk together the eggs, milk and vanilla until frothy.
4. Add salt, brown sugar and flour all at once and whisk again until it is smooth and frothy (I used a stand mixer and scraped the sides of the bowl about half way through. This took me all of one minute)
5. Add the melted butter and mix thoroughly.
6. Pour the batter into the muffin cups until about ¾ full.
7. Bake for 20 minutes WITHOUT OPENING THE DOOR! Lower heat to 350 (still no open doors please) and bake for another 18 minutes until a deep golden brown. Remove from oven.
When you remove them from their cups there will be a lovely hole in the bottom to place your goodies. I used store bought ice cream and homemade Dark Chocolate Irish Cream Sauce. WHAT?! You want the recipe?? Oh….OK.
Dark Chocolate Irish Cream Sauce
- 1 ½ cups Irish Cream
- 1 cup dark chocolate chips (I used 70%)
1. Heat the Irish Cream until almost boiling.
2. Pour over chocolate and allow to soften the chocolate. Whisk until smooth and creamy.
THAT’S IT!! Awesome Right??