Inside Out Crepe Omelets

Did you know that next week – January 31st, to be exact – is the Official Backwards Day?

You can stand on your head, read the end of a book first, wear your clothes inside out (that’s why I do it, ahem…of course, I don’t accidentally wear a tee shirt all day inside out), or, easiest and most delicious? Have breakfast for dinner.

We do this pretty often around here, and there’s no need for an official reason…we just really like breakfast foods. Who doesn’t? They’re sweet, savory, warm, filling, and most of all, they are typically pretty darned easy to prepare.

So when the folks over at Bisquick invited me to whip up something “Brinner” worthy (you know, Breakfast + Dinner = Brinner), I was all in from the get-go.

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What did I make?

Inside Out Crepe Omelets.

[Read more...]

Kentucky Hot Brown Potato Waffles…with Idaho® Potatoes

A couple of weeks ago, I spent a few days in Idaho Falls, Idaho, courtesy of the Idaho Potato Commission.

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That’s right…a trip all about potatoes.  Russets, Golden, Purple.  Big. Small. Fingerling.  Mashed, chips, whole.  Baked and fried and sweet and savory.  Heck, we even had doughnuts made out of potatoes. It happened.

It was a freaking lot of potatoes. I can honestly say that after an estimated 39 different potato dishes in four days, I was pretty much carb-ed out.

But what a way to go.

It was a wonderful trip, and full of amazing folks.  The potato farmers were genuine and so open…we toured their farms, saw their storage barns (the one below has 5 million pounds of potatoes in it, and they CAN stay there for nearly a year if need be!), ate at their property, met their kids.  Heck we even dug up potatoes one morning!

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One cool thing I learned was that during the week of potato harvest every year (yes, there is a special potato harvest week) the schools CLOSE.  Yep, they close so that the kids can help their families or work for other farms and make a really good wage.  We met a few of these teenagers – driving the potato trucks or unloading onto conveyor belts.  So humble and sweet – I loved it!

We were also able to spend time at Potandon, (you may have heard of Green Giant? Yeah, this is part of that) where we tasted a million different potato dishes, raw potatoes, potato pizza, potato this, potato that…

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Carb-alicious.

After our time at Potandon, we headed into the mountains, to Teton Springs Lodge in Victor, Idaho.

Holy mercy.

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Our cabin was huge – I stayed in a 5 bedroom behemoth with my girlfriends that was so enormous that we were actually the location for the group lunch that day.  And look who cooked for us?  Yep, that’s James Beard’s own Chef Rick Sordahl.

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I know, right?

As if they weren’t treating us well enough, we spent our sunset riding horses through the mountains, taking in views like you can’t even imagine.  That?  Well, that was followed up with a farewell dinner and campfire that will go down as one of my favorite experiences ever.

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So, thank you, Idaho Potatoes, for the amazing adventure and information.  It was unforgettable.


Now, let’s talk Kentucky Hot Browns.  Well, to be more specific, Hot Brown Waffles.

That’s right…waffles.

[Read more...]

Ice Cream Scones…A KitchenAid Challenge

I am here today to blow your mind.

Not kidding.

Mind. Blowing. Experience.

You see, a couple of weeks ago, a video crew from LA flew here to my house (yes really!) to film me in my kitchen.  Why, you ask?  Well, you see, KitchenAid challenged me to come up with a fall baking recipe.  That challenge?

Only use two ingredients.

You read that right. Two ingredients.

But lo and behold, I succeeded, dear readers.  I knocked that sucker right out of the park, I decided to SERVE UP ICE CREAM SCONES.

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Ice Cream Scones.  It’s as simple as choosing your favorite flavor of ice cream and combine it with self-rising flour. Stir, scoop, bake.

You’ve got a plate full of deliciousness.

You can thank me later.

(You can thank the production crew, however, for not telling me about my hair.  I mean really?  There’s nothing I could have done about the southern drawl, but, hey – I do own a brush.)

Hope you get a kick out of it!

 

 

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Black Cherry and Dark Chocolate Chip Ice Cream Scones

makes one dozen scones

Ingredients

  • 2 cups Black Cherry Chocolate Chip Ice Cream, softened
  • 1 3/4 cups self-rising flour

Instructions

  1. Preheat oven to 350.  Prepare a baking sheet with parchment paper. Set aside.
  2. Combine ice cream and flour, one half cup at a time until mixture is scoopable.  Use an ice cream scoop to mound scones onto prepared baking sheet.
  3. Bake for 18 minutes, or until lightly browned around the edges.  drizzle with chocolate ganache, if desired.

 

As you can see in the video, I love my KitchenAid® Commercial-Style Range.  She’s a whopping 48 inches wide, with two separate ovens, and I use both sides just about every single day.  Loaded with amazing features such as convection baking, steam assist, a temperature probe, and even a proofing feature, the KitchenAid® Range is a gem!

 

How would YOU like the chance to load you kitchen with some amazing KitchenAid® appliances? All you have to do to enter the sweepstakes is leave a comment telling me about how you SERVED UP AN ICE CREAM SCONE or recently conquered another cooking challenge—or look below to find out other ways you can enter for a chance to win. You could win $5,000 worth of KitchenAid® appliances!  Really – how often do chances like this come along?

Good luck!

 

Sweepstakes Rules:
No duplicate comments.

You may receive (2) total entries by selecting from the following entry methods:

Leave a comment in response to the sweepstakes prompt on this post

Tweet (public message) about this promotion; including exactly the following unique terms in your tweet message: “#moretomake” and “#SweepstakesEntry”; and leave the URL to that tweet in a comment on this post

Blog about this promotion, including a disclosure that you are receiving a sweepstakes entry in exchange for writing the blog post, and leave the URL to that post in a comment on this post

For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.

This giveaway is open to US Residents age 18 or older. Winner  will be selected via random draw, and will be notified by e-mail. You have 72 hours to get back to me, otherwise a new winner will be selected.

The Official Rules are available here.

This sweepstakes runs from 9/23/13 – 10/20/13.


Apple Butter Dutch Pancake…and a Le Creuset Giveaway

Many of you know that last year I did a series of Popovers (yeah, I know, I need to update the links under the header – I’ll get to it).  There were SO many!  I can’t pinpoint one particular reason I love them so, other than they are simple, almost foolproof, and everyone seems to love them.

Dutch Babies are similar.

The first time I ever had a Dutch Baby (or Baked Pancake, or Dutch Pancake) was soon after I started dating Jon.  His mother made this oven baked concoction – kind of French Toasty, kind of crepe-y – full of undulation and bubbly battered goodness.

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It wasn’t until after we were married (after 7 years of dating) that I got the recipe.

I have no idea where the recipe is or where it went.  But no matter.  I know his mom would give it to me again if I asked, but thanks to my foray into the world of baking, I kind of know what I’m doing these days.  Really.  Well, okay, sometimes.

I know Dutch Babies.

I pulled this recipe together on a whim, and it turned out too perfect not to share it with the lot of you.  I think even my mother-in-law would approve, though these days she’s all up into Weight Watchers, and I just can’t deal with points.  Points, schmoints.  The only point I need to know is this-

This is good stuff

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Apple Butter Dutch Pancake

Serves 4

  • 3 Tablespoons Butter
  • 4 eggs
  • 1 cup milk
  • 3 tablespoons Apple Butter (I used Musselman’s)
  • 2 teaspoons vanilla
  • 5 Tbsps brown sugar (I used Dixie Crystals Free Flowing Brown Sugar)
  • 1 1/4 cups All Purpose Flour
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • pinch salt

Instructions

  1. Preheat oven to 375.  Place butter in cast iron pan. Place the pan in the oven for 3-5 minutes while you are making the batter.
  2. In medium bowl, beat the eggs with the milk, apple butter, vanilla,  and sugar, then whisk in the flour and spices. Pour the batter into the hot butter filled pan. Return to oven for 25 minutes, then reduce the temperature to 350 and continue to bake for another 15-20 minutes, until pancake is puffed and golden. Drizzle with Cream Cheese Glaze or syrup, as desired. Serve and enjoy!

The Giveaway

I always use my green Le Creuset Saucier when making Dutch Babies, as it’s the perfect vessel.  It evenly heats, it’s sturdy (way sturdy), and easy to clean up.  I want you to have one!

2 1/4 qt. Saucier

All you need to do is let me know you’d like to have it, and voila, you are entered.  No need to do anything else.  However, if you’d be so kind as to Pin, Tweet, or Facebook a link to this post, then let me know you did so, that will garner you an additional entry.

So, there you have it – 2 chances at this incredible piece of cookery, valued at $180.

Contest is open until January 21 at 11:59pm EST.  Winner will be emailed at provided email address.  US residents only.  Contest is not sponsored.  Good luck!!

Lavender Blueberry Cream Cheese Muffins

Ace: From now on, I want you to put an equal amount of blueberries in each muffin…An equal amount of blueberries in each muffin.
Baker: Do you know how long that’s going to take?
Ace: I don’t care how long it takes. Put an equal amount in each muffin.

Have you seen the movie Casino?

I can’t even say the words Blueberry Muffin without thinking of Robert DeNiro, berating the pastry chef, after his muffin was lacking in juicy bursts of blue, and his breakfast partner had one that was pleasantly overloaded.  DeNiro wasn’t happy.  Can’t say I blame him.

An equal amount of blueberries in each muffin.

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Things like that stick with me.  Kind of like my missing copy of Casino.

True story, I went out with a guy once and we watched that movie.  There was a couch involved, and it was dark, but I’m sure we watched the entire thing, in silence, from opposing ends of the couch. The movie somehow got left in the machine when I left DIRECTLY after watching it (ahem), sadly forgotten. Then said gentledate moved like two weeks later.  The movie was mine.  And despite the fact that it was the 1990s, and the movie was on VHS, and I don’t own a working VCR, I want my movie back.

I want my movie back, youknowwhoyouare.

There are so many good things about being a blogger.  Like calling out old flames for their transgressions.  And getting away with it.  And making the best blueberry muffins EVER.

I get what I want.

An equal amount of blueberries in each muffin.

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Lavender Blueberry Cream Cheese Muffins

Rating: 51

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 12 muffins

Ingredients

  • 1/4 cup heavy cream
  • 3/4 cup sour cream
  • 1 large egg, beaten
  • 1/4 cup melted butter
  • 2 teaspoons vanilla extract (I use Beanilla)
  • 2 cups all purpose flour
  • 1/4 cup brown sugar, packed
  • 1/3 cup white sugar
  • 2 tablespoons lavender buds
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups fresh blueberries (frozen is acceptable)
  • Cream Cheese Filling
  • 8 ounces cream cheese, softened
  • 1 egg, beaten
  • 1 teaspoon vanilla
  • 1/4 cup sugar

Instructions

  1. Preheat oven to 375.
  2. In a medium bowl, combine cream, sour cream, egg, melted butter and vanilla. In a separate bowl, combine the flour, sugars, lavender buds, baking powder, baking soda, and salt. Combine with the wet ingredients, stirring ONLY until just combined. Do NOT overmix.
  3. Gingerly add blueberries to the batter, taking care not to damage them. Scoop into greased muffin tin cups (or cupcake liners, if preferred).
  4. In another small bowl, beat the cream cheese, vanilla, egg and sugar until well combined. Scoop evenly into each filled muffin cup, using the spoon or your finger to push down.
  5. Bake for 15-18 minutes, or until lightly golden brown. Remove from oven, serve (with whipped cream?), and enjoy!
http://doughmesstic.com/2012/06/22/lavender-blueberry-cream-cheese-muffins/

 

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FYI – More Villeroy & Boch plates featured here today – these are from the New Wave Collection!

Buttery Coconut Popovers with Fresh Strawberry Syrup

I’ll be honest here – I was kind of at a loss for a popover recipe to share with you today.

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Here I am, in June now, almost halfway through the year, which means halfway through the Popover Project.  I am in no way tired of popovers (isn’t that hard to believe?), but I keep finding myself wanting to make the same ones over and over again.

But that doesn’t get me any closer to completing my self-imposed challenge, does it?

So, on a whim, and a few minutes of digging through my baking supplies, I came up with these.  Buttery Coconut Popovers, topped with Fresh Strawberry Syrup and whipped cream.

Shockingly wonderful.

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I used unsweetened shredded coconut from Bob’s Red Mill.  It’s really fine, and that was perhaps the most fortunate discovery of the day.  Instead of blending in with the flour, as I imagined it would, the coconut baked its way to the top of each popover, resulting in a crusty, crunchy, coconut-y top.  Partnered with the airy, buttery bottoms of the popovers, we had a truly delicious and mouth pleasing breakfast.

Of course, topping it with a simple strawberry syrup made with freshly picked garden berries didn’t hurt things one iota.  Nor did a bowl full of homemade whipped cream.  In case you are wondering if strawberry even GOES with coconut, wonder no more.

It does.  It SO does.

Don’t just take my word for it, though – try whipping up a batch of these bad boys.  You’ll see!

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Buttery Coconut Popovers with Fresh Strawberry Syrup

Rating: 51

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 4 souffle cups, or 6 large/12 mini popovers

Ingredients

  • 3 eggs
  • 1 cup milk
  • 1/3 cup sugar
  • 1 tablespoon melted butter
  • pinch salt
  • 2 teaspoons vanilla
  • 1 cup All Purpose Flour
  • 2 tablespoons Shredded Coconut
  • Strawberry Syrup
  • Fresh Strawberries, sliced
  • Whipped Cream
  • 3 Tablespoons Butter

Instructions

  1. Preheat oven to 375F. Divide the 3 tablespoons 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.
  2. In medium bowl, beat the eggs with the milk,melted butter, vanilla, and sugar, then whisk in the flour and coconut. Pour the batter into the butter filled cups. Return to oven for 5 minutes, then reduce the temperature to 350 and continue to bake for another 20 minutes. Drizzle with strawberry syrup, fresh berries and whipped cream, if desired.. Serve and enjoy!

Notes

To make Strawberry Syrup, combine 2/3 cup sugar and 1/2 cup water over medium heat until sugar is dissolved. Allow to cool, then blend with 2 cups fresh berries.

http://doughmesstic.com/2012/06/07/buttery-coconut-popovers-with-fresh-strawberry-syrup/


As of yesterday afternoon, I am on the Left Coast. Seattle!  I am here with my blogging friends for BlogHer Food, and we are so excited about all that’s in store!  If you happen to see me out and about, please say hi!  People make me nervous, and I always assume no one wants to talk to me, so you’ll rarely if ever see me make the first move. That doesn’t mean I don’t want to meet you – so please introduce yourself!

Today I will be everywhere:

  • The Whole Foods Event from 130-230pm
  • The Microsoft Store Welcome Party from 230-4pm (I’m the Ambassador!)
  • The Johnsonville Private Party from 630-8pm (I’m hosting!)
  • The Ziplist Party from 8-930pm
  • And the Stonyfield Private Party from 930-1030pm

Where will YOU be?

Super Lemon Pie Poppy Seed Popovers with Fresh Strawberries

Since the inception of my Popover Project, I have created more than one that I considered my “new favorite.”  The Chocolate Chip Cookie ranked way up there.  So did the Cheesecake Popovers.  But these – these Super Lemon Pie Popovers?

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Holy wow.

I almost felt guilty eating them for breakfast…but I refuse to feel bad, because they were just.so.good.  So tart, so full of intense flavor. I think the rule is, if you have poppy seeds in a recipe, it can be eaten at anytime of day, including breakfast.  Did I just make up that rule?

Maybe.  Let’s not Google it or anything drastic like that.

I topped my popover with a cream cheese drizzle and a few ripe strawberries from my garden and called it a day – a very good day.

If I were you, I’d whip these bad boys up at least once over the long weekend.  Don’t worry if you don’t have a popover pan – as you can see, I made mine in a few ramekins.  Or, you can always use a regular muffin tin – anything works.  If you DO want a popover pan, though, you can pick one up here for very little dough.  I think you’ll find you end up using it way more often than you thought.

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Super Lemon Pie Poppy Seed Popovers with Fresh Strawberries

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 4 souffle cups, or 6 large/12 mini popovers

Ingredients

  • 3 eggs
  • 3 tablespoons fresh lemon juice
  • 1/3 cup milk
  • 1/2 cup cream (I used Nestle Coffeemate Sweet Cream Bliss)
  • 1/3 cup sugar
  • 2 teaspoons vanilla
  • 1 cup All Purpose Flour
  • pinch salt
  • 1 tablespoon lemon zest
  • 1 teaspoon poppy seeds
  • 1/3- 1/2 cup lemon curd
  • 3 Tablespoons Butter

Instructions

  1. Preheat oven to 375F. Divide the 3 tablespoons 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.
  2. In medium bowl, beat the eggs with the lemon juice, milk, cream, vanilla, and sugar, then whisk in the flour, salt, zest and poppy seeds.
  3. Pour the batter into the butter filled cups. Spoon the lemon curd evenly into the center of each cup. Return to oven for 5 minutes, then reduce the temperature to 350 and continue to bake for another 20-25 minutes. Drizzle with cream cheese icing and strawberries (or your favorite additions), if desired.. Serve and enjoy!

Notes

To make cream cheese icing: Soften about 4 tablespoons butter, 4 ounces of cream cheese, a tablespoon of milk and 3/4 to acup of powdered sugar. You can use an electric mixer if you want, or a strong whisk, or an egg beater works great. Just get it nice and creamy, then drizzle it on top of each plate of popovers. Enjoy!

http://doughmesstic.com/2012/05/24/super-lemon-pie-poppy-seed-popovers-with-fresh-strawberries/

Be sure to scroll back through my recent posts to enter to win the giveaways I have going on right now – like  KitchenAid Food Processor, Vanilla products, Edgeware products and more!

And, see you back here tomorrow with an INCREDIBLE Pasta Salad that you’d be crazy not to cart off to a cookout this weekend.  Do you have big plans for the holiday weekend?  Invite me along?  I can bring something!

Until tomorrow, have a great day!

Banana Split Popovers {And a Giveaway!}

I can’t believe I’ve waited THIS long to make these popovers.

Banana. Split. Popovers.

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Throughout the years, I have been a banana split fanatic.  When others were buying up Blizzards and Peanut Buster Parfaits, I stuck to the tried and true Banana Split.  What is it about the convergence of bananas, sweet strawberries, chocolate, pineapple, and whipped cream?  What makes it so magical?

Magicians secret, I guess.

Whatever the reason, it’s my favorite, and the flavor of these popovers is ever-so dessert worthy.  Eat it for breakfast, though, if you want to…it’s still a popover, and you’re a grown up, and nobody is the boss of you but YOU.

Banana Split Popovers.

Imagine the good day at the office you’d have after a plate full of this deliciousness.

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Banana Split Popovers

Rating: 51

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 4 souffle cups, or 6 large/12 mini popovers

Ingredients

  • 3 eggs
  • 1/2 cup milk
  • 1/2 cup heavy cream
  • 1 tablespoon Dole Pineapple Juice
  • 1 cup All Purpose Flour
  • 1/3 cup sugar
  • pinch salt
  • 2 teaspoons vanilla
  • 1 ounce dark chocolate, grated (I used ScharffenBerger)
  • 3 Tablespoons Butter
  • 1 Dole Banana, sliced
  • Strawberries, capped and sliced

Instructions

  1. Preheat oven to 375F. Divide the 3 tablespoons 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, or opt to use souffle cups. Just divide the butter up evenly) Place the pan in the oven for 3-5 minutes while you are making the batter.
  2. In medium bowl, beat the eggs with the milk,cream, vanilla, pineapple juice, and sugar, then whisk in the flour and grated chocolate. Pour the batter into the butter filled cups. Return to oven for 5 minutes, then reduce the temperature to 350 and continue to bake for another 20-25 minutes. Add the bananas and strawberries, then drizzle with chocolate syrup. Add whipped cream, if desired.. Serve and enjoy!
http://doughmesstic.com/2012/05/17/banana-split-popovers-and-a-giveaway/

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You’ll notice in the recipe that I grated the chocolate.  Look how fine it is.  It’s perfect, tiny little flecks of ScharffenBerger dark chocolate.  To get the chocolate like this, I used the new Edgeware Better Zester.  It’s not just for lemons.  Not just for oranges.  I used it for chocolate, and I love it.  Popovers are delicate little creatures, and large chunks of chocolate tend to want to sink to the bottom as they bake.  Not so with the grated chocolate – it actually ends up kind of floating to the top.  Specks of chocolate stud the entire popover, adding flavor to every bite.

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Imagine what you could do with this newfound knowledge.  You’ll be zesting chocolate into cupcakes, muffins, brownies, salad dressing, well, pretty much anything that sits still long enough.  Shave a little onto your morning coffee…that’ll make the day better, won’t it?

edgeware-sharpenerYou know what? I want to give you one of these fantastic little zesters.  You deserve it.  You know what else? I want you to have a knife sharpener, too.  This one, The Angle Adjust Adjustable Knife Sharpener, also from Edgeware, is pretty awesome.  It’s angled, so that you can sharpen all different types of knives, be it serrated, regular, tall, short, fat, skinny – it will sharpen it.  The different slots are varied in how they sharpen your knife, from everyday sharpening to downright factory restored sharpening.  Nothing worse than a dull knife, and around here, we use our knives a LOT.  So, they get dull.  This little gadget comes in mighty handy!

Want to win them?

I know, I know.  Just get on with it already.

Tell Me You Want Them.

There.  You’re entered to win.

  • For another chance – join Edgeware Fans on Facebook.  Make sure you leave me a separate comment.
  • For a third chance, Pin something from this post.  (If you need a Pinterest invitation, let me know via email, I’ll shoot you one.)  Again, you need to leave a separate comment.
  • For a fourth and final chance, Stumble this post.  You can just click on the little Stumble Button below.  Leave me a comment letting me know you did!

There you have it, 4 chances to win these great gadgets, courtesy of Edgeware.  Giveaway is open through 11:59pm EST on May 22.  US Addresses only, please.  Just as a little disclaimer – I was sent a set of these myself to use, but was not compensated for my thoughts or opinions, which are of course, 100% my own.

Have a great day everyone!

Good Luck!

Oreo Stuffed Cookie Popovers…the Picky Palate Popover

Surely, you know Jenny.

Picky Palate Jenny.

I’ve known Jenny for a couple of years now, and we’ve met in person several times since then.  She’s a hoot, a classy lady, a great mom (and about to have another boy!), and of course, quite the food blogger!  Most people know her for her Chocolate Chip Cookie stuffed with Oreo Cookies…which are, well, ridiculous in the most insane way.

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How could I not take inspiration from her and create an Oreo Stuffed Chocolate Chip Cookie Popover?

See? I had to.

I can’t tell you how amazing these are. Something about the whole Oreo being baked – it’s soft, it’s sweet, it adds the perfect bite to a soft, gooey, chocolate chip filled popover.  I ate mine without any syrup at all, but a drizzle of icing or chocolate syrup would always be a welcome addition.  Oooh – or ice cream.  Yes, ice cream would be phenomenal!

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Give these a try and let me know what you think!  And of course, go visit Jenny’s page and say hello! (And Pre-Order her upcoming Picky Palate Cookbook!)

Have a great day!

Oreo Stuffed Cookie Popovers…the Picky Palate Popover

Rating: 51

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 4 souffle cups, or 6 large/12 mini popovers

Ingredients

  • 3 eggs
  • 1/2 cup milk
  • 1/2 cup heavy cream
  • 1 cup All Purpose Flour
  • 1/3 cup packed brown sugar
  • 1 tablespoon melted butter
  • pinch salt
  • 2 teaspoons vanilla
  • 3 ounces chocolate chips (I used Nestle Milk Chocolate Chips)
  • Whole Oreo Double Stuffed Cookies
  • 3 Tablespoons Butter

Instructions

  1. Preheat oven to 375F. Divide the 3 tablespoons 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.
  2. In medium bowl, beat the eggs with the milk,melted butter, vanilla, and sugar, then whisk in the flour and salt. Add roughly 3/4 of the chocolate chips to the batter.
  3. Pour the batter into the butter filled cups. Add the remaining chips evenly to the batter filled cups, then push an Oreo into the center of each cup. Return to oven for 5 minutes, then reduce the temperature to 350 and continue to bake for another 20-25 minutes. Drizzle with chocolate syrup or sweet icing, and whipped cream, if desired.. Serve and enjoy!
http://doughmesstic.com/2012/05/10/oreo-stuffed-cookie-popoversthe-picky-palate-popover/

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By: ifood.tv