Popovers

These beauties are delicious with a schmear of butter and a drizzle of honey, or some jam, or just by themselves. They are hollow inside and will deflate some after you take them out of the oven.

One of the secrets to the big "pop" in popovers is the pan. It is specially designed to allow for maximum heat to get around the batter and cook all of the popovers equally at the same time. I've tried making them other ways, but they just don't bake up as nicely. The pans can be pricey, but they are so worth it!

The other secret is having a hot oven. You need to preheat the oven before prepping the pan and making the batter, so it will be really hot and ready when you put the pan inside.

Enjoy!

Ingredients

 4 eggs
2 cups all purpose flour
2 cups skim milk
1 teaspoon salt

Directions

Heat oven to 450 degrees F.

Butter and flour your pan. This step is important to facilitate the popovers climbing up the sides of the cups as they bake. Take your time and do a good job with this. Smear a light coat of butter all around and on the top rims and then put a teaspoon or so of flour in each cup and pat the pan around to coat the butter layer with a dusting of flour. Smack the extra out in the garbage or in the yard. :)

Put all the ingredients in your blender and give it a whirl, only until mixed. Many have warned that over mixing interferes with the rise. I have not mixed for minutes at a time, but I do give it a whirl, scrape the blender to make sure all the flour is mixed, then blend it until it is mixed well (5-10 seconds or so).

Pour evenly into prepared pan and bake at 450 degrees for 10-20 minutes, until popovers have risen well. Look through your oven window instead of opening the door. That definitely can effect the rise.

Once they have popped well and are getting pretty brown, reduce the heat to 350 and bake for 10-15 more minutes, until nicely browned (see picture). If they start to get too dark on some of the high points (without being evenly browned), place a sheet of foil over the top of them (just stick in on top, no need to crimp it).

When you take them out of the oven, carefully remove them immediately and enjoy while hot. They are still good when they cool, but taste best right out of the oven (and come out of the pan easier, too).

Cinnamon-y Pumpkin Bread Pudding

Yes, there was twice as much in the dish when it came out of the oven, but it disappeared before I could take a picture. It is that good.

Usually, I am not fond of bread pudding; it's a texture thing, for me. But this recipe is an exception.

Full of cinnamon and pecans and pumpkin, it smells like autumn while it is baking. I love this time of year, so I was happy to pop this in the oven and give it a go.

You can use whatever bread you like (stale bread works best), and leave out the nuts, or add whatever dried fruit you like. It is easily customizable. And a cinch to double or triple, if needed.

Hope you like it! Please let me know, if you do!

Ingredients

1/2 loaf of whole wheat French bread, cubed
3/4 cup of pure pumpkin puree
1/4 cup of butter, melted and cooled
2 eggs
1 1/2 cups milk (whatever kind you like)
1/2 cup packed brown sugar
1/2 cup chopped pecans
1 1/2 teaspoons cinnamon
1/4 teaspoon ginger
1/4 teaspoon allspice
1/2 teaspoon salt

Directions

Preheat oven to 350 degrees, placing rack in center of oven.

Fill a 11x9 baking dish to the top with bread cubes, and then empty them into a separate bowl. (This way, you will have the exact amount of cubes that fit your dish and you won't waste any once they are covered with the filling.) Spray the baking dish with cooking spray.

In a large mixing bowl, whisk together everything except the bread cubes. Then add bread cubes and fold to combine well, making sure all cubes are well coated.

Pour into prepared dish and use spatula to spread evenly. Bake for 20-25 minutes, or until firm but springy when top is lightly pressed.

Good by itself, or with a light drizzle of caramel syrup!

Enjoy!

Breakfast Pizza

Upon hearing "Breakfast Pizza," maybe you are thinking of the dessert kind that is on a pizza bar, which  is mostly just canned pie filling with some icing.

This is very different.

If you avoid eggs, you can leave them off; but in my humble opinion, they are the star of this pizza. (Unless you make homemade pizza dough, then the dough would definitely trump them.)

But, as my friend, Jessica, at Redeeming the Home said, I am trying to keep things simple. So I bought a 1 lb bag of fresh pizza dough at Walmart for $0.79.

The resulting pie was hearty and filling, but in a light way. I know that doesn't make sense, but it's true. Ever eat something that is really good, but it feels so heavy after you eat it that you think you are full of play dough or something similar?

This pie is not like that, at all.



Anyway, if you decide to try it, please tell me what you think. And let me know how you tweak it, if you do!

Ingredients

• 1 lb pizza dough
• 3 large eggs
• 2 slices thick-cut bacon, cooked and roughly chopped (optional)
• 4-6 cherry tomatoes cut in half
• 1/2 cup shredded mozzarella cheese
• 1/4 cup shredded Parmesan cheese
• 1/4 teaspoon garlic powder (not salt)
• fresh chives and/or chopped green onions, for garnish (optional)
• whatever else you think would be good (I added artichoke hearts in the picture above)
•  black pepper to taste

Directions

Heat oven to 400 degrees.

Roll out dough on a pizza stone, or a baking sheet lined with parchment. Sprinkle dough with cheeses and the bacon (if using).

Crack the eggs, one at a time, right onto the pizza dough, spacing out somewhat like a triangle. If you want to be sure your egg yolks are mostly hard-cooked, pierce them with a paring knife.

Arrange the cherry tomatoes on the pizza, cut side up, and then sprinkle the garlic powder on everything, and add some cracked pepper, to taste. (I don't recommend salt, as the Parmesan is pretty salty.)

Bake until crust is browned and eggs are set. Cool on a rack for 5 minutes, then slice and enjoy!

Great with a side of fresh fruit, like strawberries or cantaloupe slices.

Enjoy!

Apple Pie Oatmeal

This picture does not do this breakfast treat justice. (So my camera stinks, but at least there's a picture, okay? grin.)

This was incredible! I have a slow cooker recipe for overnight apple oatmeal, but my crock pot is big and turns everything to charcoal after about 4 hours, so I was afraid to make it. Then I was inspired the next morning to do a "cheater" version. And it was ahhhmazing! I hope you like it! 

Ingredients

• 1 & 1/2 cups water 
• 1 & 1/2 cups skim milk 
• 1/4 teaspoon salt 
• 1/4 teaspoon ground cinnamon 
• 1 & 1/2 tablespoons butter
• 2 tablespoons brown sugar 
• 1 cup Scottish oatmeal (or steel cut oats) 
• 1 can of apple pie filling (I use Lucky Leaf, which is delish)
• maple syrup (preferably 100% real stuff)
• 2 tablespoons of pecans, rough chopped

Directions

In a medium-large sauce pot,  place first six ingredients and bring to a boil.

While waiting for boil, chop up half the apples in the pie filling.

When mixture boils, turn down heat to medium and whisk in the oats (whisking is important so it doesn't lump together while cooking). Then stir in the chopped apples.

Cover, turn to low, and cook for 15 minutes (if using Scottlish oatmeal) or longer (if using steel cut oats -- check the directions for cooking time for one cup). Stir occasionally, to prevent sticking to bottom of pot (but it will still stick somewhat).

While waiting for oats to cook, toast the pecans. In a dry skillet (cast iron works great), heat nuts over medium heat, stirring to prevent scorching, until you can smell them (or 2-3 minutes). Then remove from heat.


When oats are done, they will be a thick, creamy mixture. Ladle into individual bowls, add some more pie filling (to taste) then top with the pecans and maple syrup.

Sit down while eating, because your eyes will roll back in your head.

Okay, maybe I'm being overly dramatic, but apple pie is one of my all-time favorite desserts, and I love wholesome, toothsome breakfasts. This is a dream marriage of those two things.

Enjoy!

Whole Wheat Sweet Potato Muffins

These muffins bake up beautifully moist and tender. Not too sweet*, they are the perfect accompaniment to my white chicken chili.

Ingredients

1 1/2 cups mashed sweet potato (I used canned; you can also use pumpkin)
2/3 cup brown sugar (just spoon into the cup, do not pack)
1/4 cup oil (I used safflower)
2 large eggs, lightly beaten

1 1/2 cups whole wheat flour
1/2 teaspoon salt (seems like much, but it isn't)
1 teaspoon cinnamon (I used Saigon cinnamon, for stronger flavor)
1/4 teaspoon nutmeg
1 teaspoon baking soda
2 teaspoons baking powder

Preheat oven to 375 degrees

Spray 12-cup muffin pan with nonstick spray

Mix the first four ingredients in a medium bowl. Mix the remaining (dry) ingredients in a large bowl. Add the wet to the dry, mixing vigorously until combined---do not over mix! The batter will be thick and you'll need to use some elbow grease to mix it well. Stop when the flour is combined.

Spoon into muffin cups until level. Bake for 12-20 minutes, until puffed and toothpick in center of muffin comes out clean. Put pan on rack to cool for 3-4 minutes, then turn out muffins to finish cooling. (Taste best when cool.)

Enjoy!

* If you want to sweeten them more, you could fold in 1/4 - 1/2 cup chocolate or cinnamon chips to the batter.

Blueberry Corn Muffins

(Yield: 1 dozen)

These are a great treat for breakfast.

Ingredients

1 ¼ cups all-purpose flour
¾ cup corn meal
½ cup sugar
2 teaspoons baking powder
½ teaspoon salt
1 cup skim milk
¼ cup vegetable oil
1 egg, beaten
1 ½ cups blueberries, fresh or frozen (if frozen, do not thaw)

Preheat oven to 400 degrees

Combine dry ingredients. In separate bowl, combine wet ingredients and add to dry. Stir until moistened, but do not over mix. Fold in blueberries.

Spray muffin pan with Pam. Spoon batter evenly in muffin cups. Bake for 15-18 minutes, or until firm when gently pressed. Cool on rack for five minutes, then turn out and eat ‘em up!