I found this recipe on Godiva.com years and years ago. It's no longer on their site as they refresh and rotate recipes around. I'm glad I snagged this when I did. I suppose you could call this a turtle shortbread since it has all the key turtle elements: nuts, caramel, and chocolate.
Actually, I've been on a turtle kick lately (the confection, not the sea creature) as you'll see with this shortbread and (upcoming) turtle cookies and turtle cake. Coincidence, I assure you, or simply my love of caramel and chocolate together.
Now I did change the recipe to make it more turtle confection-like because the original recipe called for baking this as a round shortbread, filling it with the pecan filling, baking it, then covering with ganache, and piping white chocolate decoratively on top. I even remember the original picture of this from long ago where it looked very pretty and professional.
I didn't choose to go that route. Instead, I put the shortbread dough into a rectangular tart instead of a round one for easier portioning out to give away and par-baked the shortbread layer so it would brown and bake first. I was afraid that if I filled the unbaked shell with the caramelized pecan filling, the time the shell would need to bake would be longer than I wanted to bake the filling. I wanted a soft caramel filling, not a hardened caramelized one. That turned out to be a good call as I got some nice browning on the shortbread by par-baking and only needed another 15 minutes to bake it with the filling before the pecans achieved the toastiness I wanted.
I left the original recipe below for anyone who does want to make this as a round confection and go the pretty route with the white chocolate piping on top. Me, I'm of the belief you can't go wrong with caramel paired with chocolate so after I spread the ganache over the cooled pecan shortbread tart, I also dolloped salted caramel (from Trader Joe's but you can also make your own if you're inclined) on top, then sprinkled it with mini chocolate chips.
The beauty about baking is you can't really go wrong with what you choose to mix and match. Yes, you should follow the recipe to make the crust, the filling and the ganache so each element will turn out properly, but you can choose to either do what I did and add a caramel layer or leave it out and go with white chocolate. Either way, it will be good.
I brought these into work and they went fairly quickly. Because I couldn't stack the pieces (the ganache was too soft), I brought them in on two paper plates. Both plates emptied before the morning was over. And I had co-workers mentioning them to me the day of, and days later as being good, so that's a good sign.
Chocolate pecan caramel shortbread
1-1/2 cups sifted all-purpose flour
1/4 teaspoon salt
1/4 teaspoon double-acting baking powder
6 tablespoons unsalted butter, softened
3 tablespoons granulated sugar
1 large egg
1/4 teaspoon vanilla extract
8 tablespoons unsalted butter, cut into tablespoons
2 tablespoons honey
2 tablespoons granulated sugar
1/2 cup light brown sugar
1 cup pecan halves
2 tablespoons heavy cream
1/2 cup heavy cream
1 tablespoon granulated sugar
2/3 cup semisweet chocolate chips
1 ounce white chocolate, coarsely chopped
1. Make the shortbread crust: Position a rack in the center of the oven and preheat to 350 degrees F.
2. Into a medium bowl, sift together the flour, salt, and baking powder
3. In a medium bowl, using a hand-held electric mixer, cream together the butter and sugar until light and fluffy. Add the egg and vanilla and mix at low speed until combined. While continuing to mix at low speed, add the flour mixture in three batches, mixing just until the dough starts to come together.
4. Scrape the dough into a 9-1/2-inch fluted tart pan with a removable bottom. Using your fingertips, press the dough evenly into the bottom and up the sides of the pan. Set the crust aside. Alternatively, you can choose to parbake for 15-20 minutes or until crust is very lightly golden brown before you add the filling.
5. Make the pecan filling: In a small saucepan, place the butter, honey, sugar, and brown sugar. Cook over medium-high heat, stirring constantly, until the mixture comes to a boil. Continue to boil the mixture for 3 minutes. Remove the pan from the heat and stir in the pecan halves. Stir in the cream. Pour the pecan mixture into the prepared crust and bake for 30 minutes (15-20 minutes if you've parbaked the crust first). Cool the tart on a wire rack for hour.
6. Make the chocolate topping: In a small saucepan, combine the cream and sugar. Cook over medium-high heat, stirring occasionally, until the mixture comes to a boil. Remove the pan from heat and stir in the chocolate chips. Whisk the mixture until smooth. Set aside 1/3 cup of the topping in the refrigerator for garnish.
7. Garnish the shortbread: Pour the warm chocolate topping over the top of the tart and spread it evenly with a small metal cake spatula.
8. Place the tart uncovered in the refrigerator for 15 minutes to set the chocolate. Melt the white chocolate.
9. Fill a small parchment cone with the melted chocolate. Pipe the chocolate in fine lines across the top of the tart in a crisscross pattern.
10. Fill a pastry bag fitted with a medium star tip (such as Ateco #5) with the reserved chocolate topping. Pipe 8 rosettes around the edge of the tart. Top each rosette with a pecan half.
Because I work with people in the food industry, I’ve developed friendships that have tasty benefits. After work sessions or photo shoots, I’ve found myself with hundreds of spices, pounds of chocolate, or dozens of bags of coffee. Yes, I know, tough job.
My friend Kathy is a multi-talented chef, advertising executive, world traveler, and blogger. Every time we connect, she has a new adventure to report from teaching cooking classes in Provence to recipe-testing for famous chefs. Kathy is almost never empty handed. She bestows unbelievable, unexpected treats from miniature cookies to dozens of vanilla beans to a box full of pączki. Though I’ve become accustomed to her generosity, I was still floored by her most recent offering.
When Kathy jumped in to my car to head to a lunch date, she held up a bag filled with unidentifiable redish blocks wrapped in plastic. “I brought you four pounds of lamb. I ground it myself!” Of course she did. Kathy had been at a photo shoot for a meat consultant where they were working on posters explaining butchery methods. Due to my affinity for Greek food, Kathy knew I could made use of the lamb.
Moussaka was the obvious choice, but without time for the meticulous process one weeknight evening, I searched recipes for lamb burgers. I stumbled on this recipe from our favorite spiky-haired celebrity chef, Ann Burrell, and liked the idea of all the fresh dill and mint. I’m not always keen on the strong lamb flavor and thought that the herbs and citrus would lighten it up.
Though I altered Anne’s recipe a touch making it simpler and faster, I used it as a guide and was thrilled with the result. The burgers tasted like delectable restaurant fare. They would also be nice as sliders at a party.
I’ve made these two more times since the original batch, and have served them to guests. Even if you don’t love lamb, you might find, like I did, that you want to add them to your repertoire to offer a little twist on the usual burgers. Horiatiki would be a nice accompaniment. And, if you really want to go Greek, tackle this sinful dessert.
Lamb burgers with feta spread
2 tablespoons extra-virgin olive oil
1 red onion, diced
2 cloves garlic, finely smashed
1 pound ground lamb
1/2 cup, finely chopped fresh dill
1/4 cup, finely chopped fresh mint
2 teaspoons dried Greek oregano
Zest of 1/2 lemon
1-1/2 teaspoons salt
4 hamburger buns
Feta spread – 1 cup plain, Greek yogurt combined with 1/2 cup crumbled feta cheese
For garnish – tomato and red onion slices
1. Heat olive oil in a medium pan, cook onions for 2 minutes over medium-high heat. Add garlic and cook another 2 minutes. Remove from heat and set aside.
2. In a mixing bowl, combine the lamb, the onion mixture, herbs lemon zest and 1/2 cup water. Sprinkle with salt and combine well. Shape into 4 patties.
3. Grill burgers on medium high heat for about 3-4 minutes per side or to desired doneness. Remove the burgers and let them rest while you prepare the buns. Add a large dollop of feta spread to each and top with desired fixings.
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I came up with this delectable salad the other night while frantically trying to pull some sort of dinner together after discovering that we were out of hotdogs (it's not all gorgeous meals and slow-cooked food around here).
After sulking about the lack of hotdogs for a while, inspiration struck: zucchini fritters! I got a batch of them sizzling in the cast iron skillet and turned back to the fridge where a nice big bunch of fresh arugula from our CSA caught my eye.
I had to keep it simple since the kids were hungry and it was almost time for the baby's bath but I did take a few minutes to candy some pecans in butter, maple syrup, salt and garam masala. These candied pecans are the bomb! MWWAAHHH – I kiss my fingers at you in an Italian-style expression of appreciation for their deliciousness.
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Then I chopped some dried cherries, squeezed lemon juice, olive oil, salt and black pepper over it all and tossed it to ensure that the crunchy, spicy, sweet bites would be nicely mixed in with the lemony, peppery greens.
A good meal was had by all. (And I have since bought a big package of organic hot dogs, too, just in case.)
Lemony arugula salad with candied pecans & dried cherries
Large bunch of arugula, washed and dried
1/2-3/4 cup candied pecans (see recipe below)
1/3 cup dried cherries, chopped
Juice of 1/2 lemon (you can add more if the lemon is not super juicy)
A glug of olive oil
Sea salt and freshly ground black pepper to taste
1. Make the candied pecans.
2. While they're cooling, wash and dry the arugula then toss it with the olive, oil, lemon juice, salt and pepper to taste (adjust if you think it needs more lemon, oil, salt, etc.) Then throw in the cherries and the cooled pecans, toss again and serve!
Spiced candied pecans
2-1/2 cups raw pecans
1 large egg white, lightly beaten
1/4 cup sugar
1/4 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon cloves
1/2 teaspoon salt
Pinch of cayenne pepper
1. Preheat oven to 300 degrees F. Line a baking sheet with parchment paper.
2. In a large bowl, stir the pecans with the egg white.
3. In a small bowl, stir together the sugar, cinnamon, allspice, cloves, and salt. Pour over the nuts and stir until evenly coated.
4. Spread in a single layer on the baking sheet and bake for 30 minutes.
5. Slide parchment paper (with nuts still on it) off of the baking sheet and onto a wire rack (or the counter) to cool.
6. Break nuts up into a bowl to serve or store at room temperature in an airtight container.
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My mom is a big fan of fritters. When my brother and I were growing up, she used to make us the most delicious corn fritters and Scottish-inspired oatcakes for breakfast in the mornings. So I had her in mind when I decided to whip up a batch of zucchini fritters for dinner. These fritters are pretty easy to make and very tasty. They'd make a good side dish for dinner or a nice lunch with a salad.
I recommend serving them with sour cream or plain yogurt as well as something sweet. When my sister-in-law, Julie, makes these fritters, she serves them with her delicious homemade loquat chutney (click here for the recipe).
One other suggestion is to add some fresh corn to the batter – the kernels would provide a nice touch of crunchy sweetness and would complement the basil, onion, and Parmesan.
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Serves 2 as a main course or 4 as an appetizer
1 lb. of zucchini (about 2 medium-sized or 4 small), coarsely grated
1 large egg or 2 small
1/2 cup all-purpose flour
2 scallions or 1/2 small onion, finely chopped
2 teaspoons chopped fresh parsley, dill or basil
1/4 cup grated Parmesan or Romano cheese (optional, but very tasty)
Freshly ground black pepper
1/2 cup canola or peanut oil
1. Salt the zucchini with about 1 teaspoon of salt and set it in a colander to drain. After about 10 minutes, press down on the mixture with your hands to remove more of the liquid.
2. Beat the egg in a large bowl then add the zucchini, flour, scallions, herbs, cheese and 1/4 teaspoon of pepper. Mix well to ensure that there are no clumps of flour.
3. Heat the oil in a large, heavy skillet (cast iron works best) over medium heat. Drop six large spoonfuls of batter (they should be roughly 2 tablespoons each) into the skillet and press down slightly with the spoon to flatten them. Cook, turning once, until browned, 4-6 minutes on each side. Transfer them to a plate lined with a used brown paper bag to absorb the excess oil. As you remove the finished fritters from the skillet, replace them with new batter and start the process again.
4. Serve hot with the sour cream or yogurt and chutney or applesauce on the side.
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We are fortunate to have a rotating fleet of food trucks that roll up to the curb at the far end of the plaza by the water fountain outside the newsroom. Stepping out of the chilly, air conditioned blasts that pour down our backs all day and into the sunshine is a must at lunchtime. People frequently preface their lunch break by saying, “I’m going outside to warm up.” Strolling down to the food trucks to stand in line only prolongs the welcome break in the warmth.
This summer, I’ve been hooked on the Thai basil limeade from the Bon Me food truck.
They have all kinds of delicious house-made drinks, like spicy ginger lemonade, but the basil limeade is my favorite to take the edge off the humidity.
Being curious, I wanted to see if I could recreate it, and decided a simple syrup must be the way to go.
I had received a bag of GMO-free Zulka pure cane sugar to try and this seemed like the perfect opportunity. Zulka retains its natural color, kind of a sandy white. The darker undertones make it sparkle more than an ordinary cup of white sugar, it’s quite pretty. The taste is slightly different, too, similar to a subtle maple syrup flavoring. When I tromped around Eladio Pop’s cacao farm in the rainforest of Belize, he hacked down some sugar cane for us to suck on and this is what Zulka sugar tastes like.
Anyway, I boiled one cup of sugar with 1/2 cup of water, stirring until the sugar dissolved. Then I added a cup of basil leaves, stems and all, covered, and set aside until the syrup cooled (about 45 minutes).
British food writer Nigel Slater in his new cookbook, “Notes from the Larder,” muses on the mysterious flavors of basil:
“Even now, basil seems as if it doesn’t belong here. Its notes of pepper, clove, and aniseed – and the fact that it cannot give us its soul without having first had a dose of sunshine – make it seem like a visitor. A traveler from another culture, bringing with it tales of thick green olive oil, purple olives, gnarled sun-scorched tomatoes, and meals taken outdoors.”
What better flavors and aromas to bring to the sharp, bright acidity of limes for a drink enjoyed in sunshine?
Once you have your simple syrup, mix with fresh lime juice to your taste. I like 2 tablespoons of basil simple syrup with the juice of one lime stirred into a glass, which isn’t as sweet as the Bon Me version. For a pitcher, squeeze 8 limes and stir with 1 cup of simple syrup. For a sharper taste, use tonic water. Flavor with fresh mint and slices of lemon.
1 cup sugar
1/2 cup water
1 cup fresh basil
Juice of 1 lime
1. Combine sugar and water in a sauce pot and bring to a boil while stirring.
2. Remove from heat and add basil. Cover, and set aside for 45 minutes or until syrup cools.
3. Add 2 tablespoons of the cooled syrup to a glass with the freshly squeeze lime juice. Add water and stir, adjust flavoring to your taste.
Some mornings just call out for decadence. Slow mornings. Mornings that include coffee made from fresh roasted beans paired with freshly baked something or other. The sun streaming in between the curtains, creating a painting of it’s own across the table’s surface. The kind you can rest your hand in and feel it’s warmth as you slowly sip your morning brew (whether that be coffee or tea). And slow mornings that include butter. As they should.
These aren’t the regular buttery scones you may be used too. Too finicky for me. Also too finicky for slow lazy mornings. They just happen to be a healthier take on the classic. So win win.
I wanted to reserve my butter intake so I could lather it on thick and watch it melt across my warm scone. Sticky, greasy honey butter oozing down the sides of the scone and dripping down my hand. Lazy mornings. Butter mornings.
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Last time Joshua was in town he picked up the most wonderful cherries. The last of the season. I made this chocolate tart with balsamic stewed cherries, which was also decadent, but I still had some left over. I froze the cherries to preserve them until I could think of a recipe to do them justice. I think this one qualifies. So go ahead and use frozen cherries if they have fallen out of season where you live. Cherries that grow in Northern Alberta are quite small and if you’re using large cherries, you may want to cut them in half first. If using frozen cherries, make sure they go into the recipe frozen or you’ll have a bloody mess on your hands!
Sour cherry yogurt scones
2 cups flour (I used half sprouted spelt and half whole wheat pastry flour)
1/4 teaspoon baking soda
3 teaspoons baking powder
1/2 teasponn salt
2 tablespoons coconut sugar (or dry sweetener of choice)
1/4 cup olive oil
1 cup plain Greek yogurt
1 cup pitted sour cherries
2 dozen shelled pistachios, chopped (about 3 tablespoons)
Cream or 1 beaten egg with 1 tablepsoon of water
1. Preheat oven to 375 degrees F. In a large bowl mix flour, baking soda, baking powder, salt, and sugar.
2. In a separate bowl whisk together oil, and yogurt. Add the yogurt mixture to the flour mixture. Mix to combine.
3. Place dough on a well floured surface. Knead lightly to to incorporate all the flour, then mix in the cherries. Make a nice ball, being careful no to over handle the dough or the dough will be tough and pink. Flatten out the dough using your hand and make an 8 inch circle. Cut into 6 wedges. Brush with cream or beaten egg. Sprinkle with nuts and press them down lightly into the scones so they stick.
4. Transfer the scones to a baking sheet sprinkled with flour or cornmeal. Bake for 20-25 minutes, until golden brown.
Cardamom honey butter
1/4 cup of unsalted butter, room temperature
1 tablespoon honey
1/2 teaspoon cardamom
In a small bowl, mix butter, honey and cardamom to combine.
Recipe Notes: If you want to skip the cardamom honey butter and would like another creative option, 2 tablespoons of fresh chopped sage into the flour mixture would be a wonderful addition.
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Recently, I took a bunch of shortcuts when making enchiladas and the verdict by all was that they were much, much yummier. When my in-laws visit, I prepare Mexican food a number of times. They spent dozens of years in the Netherlands and now live in Greece and neither country has nearly as much Mexican cuisine or ingredients as we have in Chicago.
It’s interesting to consider what type of foreign cuisines are most prevalent in different countries. It usually has to do with proximity or previous colonization of far off places. In the Netherlands, Indonesian food is common (and delicious) and French and Greek food are also popular. Italian food seems to be the most ubiquitous. Perhaps it’s because the basic flavors are easy to love and the main ingredients are easy to come by. On Corfu, Greece, where my in-laws live now, there are mostly Greek restaurants. I’m guessing that hauling any type of ingredients to an island is a chore, let alone far flung specialties.
From what I have found, black beans and tortillas are not readily available in Europe. So, when my family visits, I treat them to some Mexican staples. Chicago is blessed with fresh tortillas in almost every market and our local store sells house made salsas and guacamole that are hard to beat. The last time I made enchiladas, I was short on time and decided to really cut corners and buy a grocery store roasted chicken.
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Though I enjoy cooking large meals and don’t feel burdened by the labor, I unpacked my groceries and realized I had a major “shortcut” meal on my hands. I purchased salsa verde, a bag of shredded cheese, flour tortillas and a rotisserie chicken.
The preparation was easy and came together quickly. Every member of my family had seconds, praised the recipe, and decided it was the best I had ever made. Knowing that my shortcuts improved my recipe made me feel like I’d won the lottery.
In my consulting work, I often find ways to put information into graphs or charts to help visually communicate concepts. I have been working too much lately and I find that my everyday life often gets “charted” in my head, whether I like it or not. Without intention, I found myself grinning as I imagined a two-by-two graph of weeknight dinners and excitedly realized that this new version of enchiladas hit the “jackpot” quadrant of recipes that are both fast and delicious.
I served the enchiladas with some doctored up, canned black beans, guacamole, and this mango jicama salad (without the blueberries this time). Though I have ideas about making and canning my own tomatillo salsa some day, I doubt I will ever cook my own chicken for enchiladas again.
Make extras or double the batch – leftovers are even better the next day.
Easy enchiladas verde
Serves 5-6 people (more if they are kids)
1 cooked rotisserie chicken (from the deli of a store)
1 cup finely shredded cheddar cheese
3 cups salsa verde (I like Frontera Grill)
10 small flour tortillas (enchilada size, about 8 inches in diameter)
1/2 to 3/4 cup milk for dipping tortillas
Fresh Cilantro for garnish (optional)
For serving (optional)
1. Remove the meat from the chicken. Take skin off and cut chicken into bite-size pieces and put it in a bowl. Mix 1/2 cup shredded cheese and 1/2 cup salsa verde in with the chicken. Set aside.
2. Preheat the oven to 375 degrees F.
3. Pour 1/2 cup of salsa verde on the bottom of a 9x13-inch pan and spread it around. Pour the milk in a shallow dish for dipping the tortillas. One at a time, dip the tortillas into the milk covering completely for about 5 seconds. Then fill the tortilla with about 1/4 to 1/3 cup of chicken and cheese filling. Roll the tortilla and put it in the pan. Repeat until the pan is full and the filling is gone.
4. Cover the enchiladas with the remaining 1-1/2 cups salsa verde. Sprinkle the remaining 1/2 cup cheese on top. Bake in the oven for about 18-20 minutes until heated through and cheese is on top is melted.
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Cuisine Niçoise, a new cookbook by food journalist and cooking instructor, Hillary Davis, brings together the simplest of ingredients like citrus, mushrooms, and olives in mouth-watering dishes, such as orange, black olive, and gorgonzola salad; clam and mushroom sauce; and peach tart (see recipe below).
While some of the recipes in "Cuisine Niçoise," are a little aspirational or time-intensive for a home cook of my skill level, the book has a section of easy weeknight-dinners and a chapter on pastas, risotto, and pizza, featuring some of my favorite comfort foods; roast chicken, mussels, and ravioli. Ms. Davis' idea of cooking a big batch of pasta with three sauces for a "pasta party" sounds to me like the makings of a fantastic girls'-night in.
Davis' recipes, based on 11 years of living and cooking on the French Riviera, are accompanied by Steven Rothfeld's beautiful photos of colorful French villas, seaside cafes, and, of course, the dishes themselves. The book is a pleasure to flip through sitting at a kitchen table with a cup of tea, and maybe even a warm slice of Madame's peaches and cream tart.
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I often struggle with pastry dough, but thankfully the crumbly crust for this tart is simply pressed into the pan, taking any chilling, rolling, or fear of overworking out of the equation. I sliced seven small peaches, and found I had more than enough, even with the peaches layered very closely together. The egg and cream custard puts this tart over the top, and reheats well the next day.
Madame's peaches and cream tart
Reprinted with permission from "Cuisine Niçoise" by Hillary Davis
1 stick unsalted butter, room temperature
2 cups all-purpose flour
3/4 cup sugar, divided, plus 2 tablespoons
7 peaches, unpeeled, sliced thickly or quartered
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup heavy cream
1. Preheat oven to 400 degrees F. Butter and flour a 9-inch pie plate or a tart pan with a removable bottom.
2. In a bowl, beat the butter until fluffy. Add the flour and 1/4 cup sugar, and work with your hands until it comes together into a dough. Press dough into the pie plate or tart pan.
3. Lay the peaches, cut side up, in a decorative pattern in the pie plate. Sprinkle with 1/2 cup sugar.
4. Bake at 400 degrees F., for 20 minutes.
5. Beat the eggs with 1 tablespoon sugar and vanilla and almond extracts. Whisk in the heavy cream and pour all on top of the peaches. Sprinkle with remaining 1 tablespoon sugar and return to the oven. Bake for 30 minutes, until the top is golden brown. Allow to cool and set before serving.
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I don't know about you, but I still have problems with popovers sinking in the middle because of the cooking spray that coats the muffin tin cavity. This recipe even calls for putting a pat of butter in the middle and that would've made more of a crater. Also, do watch the baking times on this one.
Popovers need to start off in a high heat oven to get the "spring" from the initial bake but in my oven, anything over 400 degrees F. seems to get hotter than it should be. I turned down the heat sooner than the instructions said to because I could see and smell that the popovers were starting to burn.
Appearance aside though, these were pretty good. I liked the lightness of the texture and the taste of the popover itself. Their ultimate purpose was to serve as a base for a hot fudge sundae (hold the whipped cream, skip the maraschino cherry) so you tear it open to spread it out, scoop vanilla ice cream on top, pour warm Nutella over the ice cream and sprinkle with chopped, toasted nuts. Fantastic!
From The Prepared Pantry
3 large eggs
1 cup milk
1/4 teaspoon salt
1/3 cup granulated sugar
3/4 cup high protein bread flour
3 tablespoons cocoa
1. Preheat the oven to 425 degrees F.
2. In a medium bowl and with a whisk or whisk attachment, beat the eggs, milk, salt, and sugar together.
3. Change to the paddle attachment. Beat in the flour and cocoa until it is completely smooth. Continue mixing for several minutes to develop the gluten.
4. Use a pastry brush to grease the insides of the popover cups with butter. If you are using a muffin pan, grease every other cup. Place about a teaspoon of butter in the bottom of each cup.
5. Fill the cups two-thirds full. Bake at high heat for 15 minutes. Reduce the heat to 350 degrees F., and continue baking for 12 minutes. (Different ovens cool differently and may require different baking times.)
6. Remove the popovers from the oven when they are golden brown. Quickly make a one-inch slit in the side of each popover to release the steam. Lift the popovers from the pan by grasping the tops with an oven mitt. Serve them while still warm.
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We've asked subscribers to our weekly recipe newsletter if they have any favorite recipes they'd like to share with Stir It Up! readers. Sue Helten wrote to us with this summer soup recipe. The days are still warm enough to enjoy it!
Writes Sue: "Here is a recipe for cool watermelon soup found several years ago in a magazine (don't remember which one) and have enjoyed it on a warm summer day with a fruit salad for lunch; or before a light dinner of fish, vegetables, and a green tossed salad."
Summer Watermelon Soup
4 cups dices seedless watermelon
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
1 tablespoon chopped fresh mint
1 tablespoon honey
1/2 teaspoon ground ginger (optional)
Blend ingredients in a food processer until smooth. Chill and serve cold with mint leaves for garnish.
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Do you have a favorite recipe to share with Stir It Up! readers? Please share the recipe, source if possible, and why you love it by e-mailing: email@example.com. Recipe submissions and letters may be subject to editing.