This weekend was the first weekend of Fall.... and even though it's still in the 90's here in Texas, I really really wanted to do some Fall baking....
So....... these things happened in my kitchen!
Can you believe it????
And they were both super easy to make....
I'll admit... I'm scared of bread. It has it's own category in cookbooks, it's own baking machine (aside) from an oven and it like literally quadruples in size when it gets hot!
But... I faced my fears and came out victorious... you should definitely take a look!
Ok... so some of you are probabaly still wondering what a "popover" is.
Well, a popover is "a light hollow roll made from an egg batter, similar to that of Yorkshire pudding." It can be served as a sweet topped with jellies, jams, fruit or whipped topping.... or served with meats.
We all know I'm a sweets gal so I accompanied my popovers with Homemade Pumpkin Butter..... uh, the most delicious.
So here's what you have to do.....
- 3 Tbsp unsalted butter, melted and cooled slightly
- 2 large eggs, at room temperature
- 1 cup of whole milk, at room temperature
- 1 tsp sugar
- 3/4 tsp salt
- 1 cup all-purpose flour
- 12 count muffin pan
Let's get these started and then we'll talk Pumpkin Butter....
Heat oven to 425 degrees. Remove all racks except one, arranged in the lower third of the oven. Place a baking sheet in the oven while it heats.
Place 1/2 tsp of butter into each well of a 12 count muffin pan, set aside.
Place remaining 1 Tbsp of butter, eggs, milk, sugar and salt in a blender and blend until smooth, about 30 seconds.
Turn blender off, add flour, replace lid and blend for 30 more seconds.
Place prepared muffin pan in the oven on the heated baking sheet. Bake until butter sizzles, about 2 minutes.
Remove muffin pan and baking sheet from oven.
Pour batter into muffin pan, fill wells about half way.
Return to oven. Bake until popovers are puffed and the tops are starting to brown, about 20 minutes.
Reduce oven temp to 350 degrees and bake until popovers are golden brown all over, about 15 minutes.
DO NOT OPEN OVEN DOOR WHILE BAKING.... AT LEAST 35 MINUTES BEFORE YOU OPEN OVEN DOOR!
Remove from oven and place pan on wire rack. Serve immediately! With pumpkin butter..... duh!
So while they are baking... make your pumpkin butter!
- 1 can of Libby's 100% pure pumpkin
- 2/3 cup packed brown sugar
- 1/4 cup honey
- 1 Tbsp lemon juice
- 1/4 tsp ground cinnamon
- 1/8 tsp ground cloves
Combine ALL ingredients in a heavy duty sauce pan.
Bring to a boil over medium-high heat; reduce heat to low. Cook stirring frquently, for 20-25 minutes or until thickened.
This recipe makes 2 cups of Pumpkin Butter and keep be kept in the refrigerator for up to 2 months.... not that it's gonna be around that long!!!!
Sooooooo..... now you've got warm Popovers.... and warm Pumpkin Butter..... EAT THEM!!!!! ALL OF THEM!!!!!!!!
It is so super yummy to open one of these delicious treats and slather pumpkin butter inside!
I should warn you..... because these things are so light and airy... you can literally eat a half dozen in one sitting!
Oh... and... since it was the first weekend of Fall, I decorated my house!!!!
This is my favorite area... the dining room.... of course!
I hope y'all have a great Fall season.....
The State Fair of Texas 2012 season opens in 4 days!!!!!!
And October should be a busy season for Sugar Derby Mobile... so keep your eyes peeled... I should have more posts coming soon!