Hello friends! Quick post tonight -- it's Sunday evening, the Mush is in bed, her lunch is made, the kitchen is clean and I'm ready to curl up for a bit of quiet quality time with my sweet Mark.
We had a great friend over this morning, along with her adorable daughter, who is a buddy of the Mush's. The two little girls were a whirlwind of giggling, playing, drawing, reading and negotiating the way only a pair of 3-year-olds can be. They've been pals since they were babies, and every time we get our two families together, we marvel at how much the girls love each other.
Here they are:
Anyway, on the menu were whole-wheat popovers with homemade honey butter, along with a delicious butternut squash-potato-parsnip hash that Mark whipped up, chicken-apple sausage and fruit. Needless to say, we all ate ourselves silly. Don't wait for a special occasion to make these popovers, they just could not be simpler. You whirl a few basics together in the blender, pour the batter into a muffin tin, stick it in a piping-hot oven and before you know it, you're in popover heaven.
Whole-Wheat Popovers with Honey Butter
4 large eggs, at room temperature
1 1/2 cups whole milk, lukewarm
1/2 tsp. salt
1 1/2 cups whole-wheat pastry flour
3 Tbsp. unsalted butter, melted
8 Tbsp. (1 stick) unsalted butter, softened
1/4 tsp. salt
2 Tbsp. honey
1. Preheat oven to 450ºF. Don't start making the batter until the oven is fully preheated.
2. Whirl the eggs, milk and salt together in the blender until combined. Add the flour and whirl until smooth. Add the butter and whirl until frothy. Generously mist a 12-cup muffin tin with cooking spray, misting the space between the cups as well as the cups. Pour the batter into the cups, filling each one about 2/3 full.
3. Bake the popovers for 20 minutes. Reduce the oven temperature to 350ºF and bake for 10 to 15 minutes longer, until the popovers are a deep golden brown. Be sure to keep the oven closed the whole time. Err to the side of making the popovers slightly on the darker side to ensure that they're cooked through and not too eggy inside.
4. While the popovers are baking, make the honey butter: Cut the butter into pieces and place in a bowl. Add the salt and honey and stir well with a spoon or small flexible spatula until thoroughly combined. Transfer to a small serving bowl. If not using right away, cover and refrigerate, and bring to cool room temperature before serving. Serve the popovers hot, with the honey butter.