Valentine’s Day came very early for us this year. My parents were incredibly kind and generous in that they surprised us with a brand spanking new iPad Mini. Something we quite needed to make our business even better! But as Apple products are so versatile, we know that it is not just for Lost in Drawers Vintage but also for recipes in the kitchen (I mean why not)! And being that a new recipe was to be tried, we found ourselves buying a new popover pan and trying these Blarney Castle cheese (similar to gouda) & Black Pepper popovers to go along with our soups that we have been making. I mean, who doesn’t love bread and cheese and butter and cheese again?
And we do have to say they turned out pretty great, crispy on the outside and soft chewy and cheesy on the inside.
2 cups whole milk
4 large eggs
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 cups all-purpose flour
2 ounces Gruyère cheese, cut into 16 small cubes, plus freshly grated cheese for garnish
1. Preheat the oven to 375˚ and position a rack in the bottom third. Place 2 muffin pans (or enough to make 16 popovers) in the oven to warm.
2. In a small saucepan, warm the milk over medium heat until it is hot (about 125˚) but not boiling. Remove from the heat. In a large bowl, whisk the eggs with the salt and black pepper until smooth. Slowly whisk in the warm milk. Add the flour and whisk until the batter is just combined. (It may be slightly lumpy.)
3. Remove the muffin pans from the oven. Spray the pans generously with nonstick cooking spray. Pour about 1/3 cup of the batter into each of 16 muffin cups. Set a cube of the cheese on top of the batter in each cup.
4. Bake the popovers until puffed and deep golden brown, about 40 minutes (do not open the door or they may collapse). Remove the popovers from the pans, sprinkle with the grated Gruyère and serve immediately.
It’s the new year, and a perfect time to try new things. We had been talking about how we could eat more at home, try a few new things, eat less meat and cut a few calories and processed foods. And what is the best comfort food for these cold nights? Soup! We found a great set of recipes in the February 2012 issue of Family Circle (cause we are 90 and have a subscription to Family Circle!). So, we set out to make as many soups in a week as we could. Which is not to say that we didn’t have a few cheat nights with some Springcreek BBQ and a little In-N-Out, but it was a nice change to eat mostly at home around the dinner table.
We started out with a Loaded Baked Potato soup, then moved on to a really tasty Chicken and Corn Chowder. Next we went out of comfort zone and made a surprisingly great Tortellini en Brodo soup, made with 3 cheese tortellini and vegetables with a flavored chicken stock. No meat! The next soup was a different take on Hearty Chicken Noodle soup with a flavored chicken stock loaded with pulled chicken, vegetables and bowtie pasta. As our week of soups came to a close we took our biggest step out of our comfort zone with a Creamy Roasted Butternut Squash and Carrot soup with homemade croutons. And it was really sweet, good and different and back to good again!
It’s a been a great week of soups and realizing how much better scratch made food really is. We highly recommended all of these recipes, try them, experiment with them! Bo and I feel healthier, and have a great start to a collection of soup recipes that we are sure to use for years to come.
(Bring on the cheeseburgers?)
A friend of ours, sent me this link. I fell in love! Sprinkles, rainbow colors, easy to eat.
This wins in our book.
Rainbow Cake in Jar
- 1 box white cake mix made according to package instructions
- Neon food coloring in pink, yellow, green, turquoise, and purple
- 3 one-pint canning jars
- 1 can vanilla frosting
- Rainbow sprinkles
Preheat oven to 350 degrees. Thoroughly wash and dry the inside of each canning jar. Spray the inside of each jar thoroughly with nonstick cooking spray. Set aside.
Scoop about 1/2 cups of cake batter into five small bowls. It doesn’t have to be perfect, don’t panic if you get a little more of less of one color than another. Tint each bowl of cake batter with the food coloring until very vibrant.
Spoon about 3 tablespoons of the purple batter into the bottom of each jar. Spoon equal amounts of turquoise batter, then green, yellow, and pink. Place the jars in a shallow baking dish, add about 1/4″ in water in the baking dish. Place the baking dish in the oven and bake for 30-35 minutes.
Remove jars and allow to cool completely before scooping a small portion from the top of your cake and adding a hefty dollop of vanilla buttercream to the top. Sprinkle & serve, or cover with a lid and store in the fridge or pop into the mail & surprise someone you love!
POST EDIT: Several commenters have indicated that the cake is not cooking all the way through in the 30-35 minutes indicated in the recipe. This was enough time for our cake, but I’m cooking at high altitudes, and my oven tends to bake hot. So, I’d recommend baking the cake for 40 minutes, then return it to the oven if it still doesn’t spring back to the touch when you check to see if it’s finished. As for the cake puffing up and out of it’s bottle, ours did that a bit, as well. Easy fix. We just scooped a bit of the cake out to make room for the frosting and wiped the outside of our jars clean. Several people have indicated that the wide-mouthed mason jars work a little better for this purpose. I’ve not yet baked with wide-mouthed. What you see above is what was baked in my kitchen according to the recipe instructions, and what came out of the oven when it was all. Of course, if you’re feeling wildly impatient, you can also zap the cake in the microwave for 2 minutes. It’s going to bubble up, for sure, but you can scoop the top part of that cake out, frost it, and no one will ever be the wiser. Good luck, everyone! This is such a fun cake. My kids went nuts over it, and I hope it works as beautifully for you as it did for us!