Category Archives: Bread

easy popovers

Popover Cafe on Amsterdam Ave between 86th and 87th streets in New York City is one of my go-to brunch spots. I just can’t get enough of their signature popovers–warm, and eggy on the inside, with a nice crust on the outside, and a big air hole that acts as the perfect vessel for strawberry butter, apple butter, or your favorite spread.

I decided that it was time to try and make popovers at home (how hard could it possibly be, right?), so that I don’t have to schlep up to the upper west side every time a craving hits.

I searched on the internet for an easy recipe and it’s unbelievable how much variety there is! Different amounts of flour, salt, eggs, and annoying un-even measurements. I found this recipe and treasured it for it’s simplicity. I have renamed it the 3-2-1 Popover because the breakdown of ingredients reminded me of the classic 1-2-3-4 cake.

Turns out, it’s unbelievably easy, and almost fool proof to make these at home. If you have a popover pan, great, but a muffin tin will work perfectly fine as well.

3-2-1 Popovers

Sourced from The Food Network

Ingredients:

  • 3 tablespoons melted butter, divided
  • 2 eggs
  • 1 cup milk, warmed for 30 seconds in the microwave (should be lukewarm to warm)
  • 1 cup all-purpose flour
  • 1 teaspoon kosher salt

Directions:

Preheat the oven to 400 degrees F.

Using a pastry brush, coat 8 muffin cups with 1 tablespoon of the melted butter and put the tin in the oven for 5 minutes. 

Meanwhile, mix the eggs in a blender until light yellow. Add the warmed milk and blend. Add the flour, salt and remaining melted butter, and blend until smooth.

Pour the batter into the warmed muffin tin and return it to the oven to bake until golden, about 35 minutes. Note: DO NOT OPEN THE OVEN DOOR TO PEEK! You want to keep as much heat in the oven as you can. You can and should turn on  your oven light to keep an eye on them to make sure they aren’t burning though. I would start looking at 30 minutes. 

Remove from the oven and serve warm. 

We ate them with some of the random spreads we had in the fridge: 

They were absolutely delicious! As you can see, these are very quick and easy to make, and they look extremely impressive. Don’t reserve these for a special occasion, make them for breakfast today!

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raspberry topped lemon muffins

Hi everyone! Sorry for the long hiatus since my last post!! My life got a little crazy between finals, moving out of my apartment, and starting an internship as soon as I got home. But no fear, I have been cooking and taking pictures during the last month, so I have some new recipes to share with you!

My friend hosted a going away brunch during finals week and asked everyone to bring something to share. I immediately starting mentally flipping through all of the scones, muffins and other breakfast items that i’ve been waiting for the right moment to make. I settled (pretty quickly) on Smitten Kitchen’s raspberry topped lemon muffins. Since the moment I laid my eyes on these muffins I knew we were meant to be. Lemon. Raspberries. Mini Muffins. Say no more.

They exceeded all of my expectations and were a huge hit at the brunch! They all went flying off the tray as soon as I arrived, and I was slammed with many requests for the recipe (so here it is!):

Raspberry Topped Lemon Muffins
Courtesy of (who else?) Smitten Kitchen

Yield: 14 large or 56 mini muffins

1 1/8 cups sugar, divided
4 teaspoons finely grated lemon peel (from two large lemons)
2 cups all purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1 cup buttermilk
2 teaspoons vanilla extract
1.5, 1/2-pint containers (about) fresh raspberries

1. Preheat oven to 375°F. Line 14 standard muffin cups (or 56 minis) with paper liners.

2. Mash 1/8 cup sugar and lemon peel in small bowl until sugar is slightly moist.

Microplane-the best!

3. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat remaining 1 cup sugar and butter in large bowl until smooth. Beat in egg. Beat in buttermilk, then vanilla and lemon sugar. Beat in flour mixture.

4. Divide batter among muffin cups (the 2/3-3/4 level worked well for minis). Top each large muffin with 4 raspberries (or mini muffins with one each).

5. Bake muffins until lightly browned on top and tester inserted into center comes out clean, about 35 minutes (baking time was on the shy side of 20 minutes for mini muffins).

This may just be the best muffin I’ve ever had. The lemon zest muddled with sugar gives the muffins a bitter intenseness that is sharply contrasted with an almost sour raspberry, which ends up giving you quite an intense bite. These are anything but ordinary. To switch things up I can picture poppy seeds mixed in, orange zest switched for the lemon, blackberries or other fruit swapped for the raspberries, the list goes on.

Make these immediately and never look back.

Apple Bread

Hello everyone! My sincerest apologies for the lack of posts during the last few weeks. Midterms, fall break, and general lack of sleep have made updating the blog difficult. But I have been cooking up a storm and have tons of new material for you so get excited!

Fall break is a wonderful 4 day weekend in October right after the first round of midterms when everybody needs a break. I decided to take a trip to Boston to visit all my friends at Northeastern (where I spent my freshman year) and Harvard.

Before the long 6 hour drive, I baked some apple bread to give as a present to my friend Gila who was driving, and to my hosts in Boston.

My lifesaver IKEA apple corer

wet ingredients

Mixing in the dry ingredients

And finally into my favorite disposable gift giving pans

Here is the recipe, adapted from:  http://lepetitpierogi.blogspot.com/2010/09/apple-bread.html#ixzz13OfCoCG1

3 Cups All Purpose Flour (can use half whole wheat flour)
2 Tsp. Cinnamon
1/2 Tsp. Allspice
1 Tsp. Baking Soda
1/2 Tsp. Baking Powder
1/2 Tsp. Salt
1/2 Cup Vegetable Oil (or substitute apple sauce to make it low fat)
1 Cup White Sugar (I reduced this to around ½ cup)
1 Cup Brown Sugar, packed
2 Eggs, Beaten
1/2 Tsp. Vanilla
3-4 tbsp apple cider
2 cups apples, peeled, cored and coarsely chopped
1 cup broken walnuts (optional)

In bowl, combine flour, cinnamon, allspice, baking soda, baking powder and salt; set aside. In large mixing bowl, place oil, sugar, eggs, vanilla and apples. Stir into flour mixture. Add walnuts and mix (if using). My batter ended up being pretty dry and sticky so I added in a few tablespoons of apple cider, but if yours isn’t, then it’s totally up to you-I kind of like the additional apple flavor from the apple cider. Divide mixture between two greased 8-in. x 4-in. bread pans ( I used mini loaf pans). I sprinkled brown sugar on top to give them a nice little crunchy crust. Bake at 350 degrees F for 40-45 minutes (mine were done in 30-35 minutes because I used the mini pans) or until bread test done. Cool for 10 minutes on wire rack before removing from pan.

Baking in the oven

These were easy to make, a great way to use up a few apples, and made pretty food gifts!

Finished product!