In my mind, a snowy day means a baking day! Because there's nothing quite as cozy as a blizzard outside your kitchen window, while warm yummies are in the oven. It's the best!
And I'm thinking that today is a really great day for popovers. Can I get an amen?
If you've never tried them, you really must. They're super easy and your kids will oooh and aaaah because they magically puff up into the most glorious creations!
Here's whatcha do:
Disclaimer! Be sure to read through the directions before getting started...there are a couple steps quite different from typical baked goods.
4 large eggs, warmed in a cup of hot water for 10 minutes before cracking (this is a MUST)
1 1/2 cups milk, lukewarm
1/2 teaspoon salt
1 1/2 cups all-purpose flour
3 tablespoons melted butter
Preheat oven to 450 degrees. Position a rack on the lower shelf, believe me, you'll need to room for these gems to grow!
If you happen to have a popover pan, great! But a simple cupcake pan will do just fine (the width of the cups need to be 2 1/2" wide and 1 1/2" deep). Grease the pan thoroughly, covering the areas between the cups, too (remember, they will rise and spread out...you don't want them sticking anywhere!). Make sure the oven is fully up to temperature before making batter.
Whisk together warm eggs, milk, and salt, until completely mixed together and no streaks of yolk is showing.
Add the flour all at once, and beat with whisk until frothy and smooth (you can also do all of this in a blender or mixer if you'd rather! I always do mine by hand and it works great.). A few small lumps are fine, but you want it to be mostly smooth.
Stir in melted butter, combining quickly. You can also add grated cheese (I use Gruyere) or herbs at this time, for added flavor!
Pour batter into muffin cups, filling them about 2/3 to 3/4 full.
Make absolutely certain your oven is at 450 degrees! Place pan on the lowered rack of hot oven.
Bake popovers for 20 minutes without opening oven door. Reduce heat to 350 (again without opening door!), and bake for additional 10-15 minutes, until they're a deep, golden brown.
If you are serving them right away, and I recommend that you do (good luck trying to resist!), carefully remove popovers from pan and stick a knife in each one, releasing the steam.
(Another fantastic recipe from King Arthur Flour.)