Black Pepper Cheddar Popovers

Happy Tuesday!

If you are looking for giant popovers, then you came to the right place. This recipe makes the puffiest popovers I have ever seen, which makes them more fun to make and eat. The black pepper in these popovers makes them savory, so they would not be as good for jelly and butter as these. And if you are looking for really sweet popovers, then you should give these a try. 

The second best thing about popovers (the black pepper being first) is the cheese. It stays on the top and makes a wonderful, crispy layer. The original recipe calls for Gruyere cheese instead of cheddar cheese, but we always have cheddar on hand. I have made them twice now with the cheddar, and even though I am still planning on trying it with Gruyere sometime, I am really a fan of the cheddar. They are a great addition to breakfast or brunch, and I can't wait to try them with a bowl of homemade soup!

Black Pepper Cheddar Popovers
Makes 6 popovers

1 cup milk
2 eggs
1/2 teaspoon salt

1/4 to 1/2 teaspoon black pepper

1 cup flour

1 tablespoon butter, cut into 6 pieces

2 oz. cheddar cheese, cut into 6 pieces

1. Preheat the oven to 375°. Put a small cube of butter into each well of a popover pan*. Set aside until ready to use.

2. In a small saucepan, heat the milk to 125°, or until very warm but not bubbling. In a medium bowl, whisk the eggs together with the salt and pepper. When the milk has reached the desired temperature, slowly whisk it into the egg mixture in a small stream. Add the flour to the bowl, and whisk to combine. There may be small lumps in the batter. 

3. When the batter is all mixed, place the popover pan in oven to preheat for about 5 minutes. Quickly remove the pan from the oven and pour the batter into each well, about 3/4 of the way full. Place a cheese cube on top of the batter, and place the popover pan back in the oven. Bake for 40 minutes, until golden brown and puffed. Do not open the oven ahead of time, or the popovers might deflate. Enjoy!

*If you do not have a popover pan, you can use a muffin pan with about the same result. Reduce the butter and fill the muffin wells about half way with the batter. Also, cut the cheddar into smaller cubes before placing them on top. 

Source: Jodi Elliott from Tasting Table

Cinnamon Chip Banana Baked Oatmeal

I have always liked oatmeal, but this whole idea of baking it is something relatively new to me. I was first introduced to the idea of baked oatmeal a couple years ago. I think the thing I like most about it is that you can do so many different things with it! Add fruit, like bananas, berries, apples, pears, or even dried fruit. Also add any kind on nuts you like, such as pecans, walnuts, almonds, etc. I found this recipe on one of the first blogs I ever started following, and when I made it again the other day I noticed that she got the recipe from a blog that I use constantly. Maybe the food blogging world is smaller than I realize. 

Experiment with this baked oatmeal to find a combination you like. I have to make mine with bananas and most typically make it as follows. There is something about the cinnamon chips, cranberries, and bananas that is simply wonderful. I have also had baked oatmeal that didn't have any add-ins, which made it more versatile for people that like to customize their own bowl. Sometimes I poor milk on mine and sometimes I eat it with yogurt. See what you can come up with or check out the blogs where I got the recipe to see what they did! 

Cinnamon Chip Banana Baked Oatmeal

Serves three to four

1/4 cup maple syrup

1 cup milk

1 egg, lightly beaten

2 tablespoons butter, melted and cooled

1 teaspoon vanilla

1 cup old fashioned rolled oats

1/4 cup slivered almonds or other nuts, lightly toasted, plus a few more for sprinkling

1/2 teaspoon baking powder

3/4 teaspoon cinnamon

pinch of salt

2 to 3 bananas, peeled and sliced into bite sized chunks

1/4 cup cinnamon chips

1/4 cup dried cranberries (optional) 

1. Preheat oven to 375°. Grease a 2 quart baking dish and then set aside. 

2. In a liquid measuring cup, combine the maple syrup, milk, egg, melted butter, and vanilla. Whisk to combine. 

3. In a medium bowl, combine the oats, nuts, baking powder, cinnamon, and salt. Stir until everything is evenly distributed. 

4. Layer the bananas in the baking dish, then spread the oat mixture over the top. Slowly pour the wet ingredients over the oats, making sure that all the oats are covered. Sprinkle the cinnamon chips, the extra nuts, and the dried cranberries over the top. 

5. Bake for 30 to 40 minutes or until the oats are set and browned. Allow the baked oatmeal to cool for 5 to 10 minutes before serving with milk or yogurt. Enjoy! 

Adapted from Apple a Day, and Annie's Eats, originally from Super Natural Every Day by Heidi Swanson. 

Another Cupcake Extravaganza

I never thought I would say that it wasn't that big of a deal to make 150 cupcakes. But that's how I feel, even after this past weekend when it's all said and done. My little brother Mark graduated from high school on Saturday and is already getting ready to move out on his own and go to school and all those other grown up things. I feel like he should still be twelve, and only because that's about how old he was when I moved out of my parents house.  

About a month ago, he called and left me a completely ridiculous voice mail, as if he really needed to butter me up and beg me to bake something for him. I would make or do anything for him. When he asked if I would make cupcakes for his graduation reception, I was already planning on helping out somehow, but I hadn't really thought of cupcakes until he suggested it.

Mark is so easygoing and fun to be around. I kept asking him what kind of cupcakes he wanted me to make, and he could only tell me to do whatever I wanted. After much prodding, I got him to say that he wanted something chocolate. Go figure. I ended up asking most of the other family members what they wanted and came up with Strawberry Cheesecakes for my mom, Strawberry Lemonade for Kay and Jonathan, Chocolate with Whipped Buttercream for Mark, and Boston Cream Pie for myself. The cupcakes were a big hit, as cupcakes usually are, and my only regret is that I didn't make more of the Boston Cream Pie cupcakes. Those will be made again soon. 

I have a great cupcake cookbook, but I ended up making cupcakes all from Annie's Eats, one of my most favorite go-to places when I need a recipe for anything. I mixed and matched her recipes for various cupcakes to come up with what I wanted. She really has great ideas and recipes when it comes to cupcakes and many other baking related things. I encourage you to check out her blog, because chances are, you will find something that you will want to make right away. 

I am so blessed to have a brother like Mark. He is smart and caring, as well as incredibly talented with building and making things. He is such a hard worker and is always ready to give a hug when I need one (and even when I don't). I am so excited to see all that he is going to do and I know that he is going to do so well. I'm sad he is moving three hours further away from me, instead of closer, but I suppose I'll figure out some way to manage. Love you Mark!