Whole Wheat Pumpkin Muffins


Do you hear that? It’s the sound of full-fledged pumpkin hysteria and I am right there on the frontline of it all. We have officially arrived at that time of year and I love to welcome this autumn staple with open arms when fall begins. Perhaps it’s the result of being married to a wonderfully practical man, but I am a firm believer in celebrating each season at the right time. I don’t purchase pumpkin spice lattes in August and we don’t put our Christmas decorations up until after we’ve enjoyed Thanksgiving. It’s all part of my super self-actualized ideology of living life in the present. By the way, I just finished Mindy Kaling’s new book, Why Not Me?  and she uses the term “self-actualized” rather frequently and I fancy it so much that it is now my go-to description for what I hope my thirties (gulp) will be.  How self-actualized of me. So hipster.


I guess you could say I’m self-actualized in my ability to fully embrace the fact that I have an incredible propensity to embarrass myself on very regular occasions. In my younger years, I was less than fond of that part of myself; but I now accept it. The people closest to me seem to like my tales and I am glad I can provide comic relief for those I love the most. Just last week, I was evaluating a patient in her home and I wanted to look at the safety of the bathroom set-up, so I asked, with my hand already turning the door knob, “do you mind if I take a peek at your shower?” I said this more as a formality and I pushed my shoulder against the door and barged right in before the sweet, elderly lady could tell me her daughter was using the restroom. I got a high-def, panoromic view of a poor, unsuspecting women just trying to go to the bathroom in peace. The worst part was this was just the beginning of the eval, so we were able to spend lots more quality time together after I profusely apologized and slammed the door shut. Oy.


When I am not storming in on people using the restroom, I like to fill my house with aromas of fall. These pumpkin muffins do just that. They are made with a full can of pumpkin, cinnamon, cloves, and nutmeg. I made these for breakfast for Smith and he loves them. I like them because they aren’t too cloyingly sweet and the whole wheat flour adds a good heartiness with each bite. The muffins are equally great for busy weekday mornings or for lazy fall weekends paired with a piping-hot cup of joe.

Happy Saturday, all.



Whole Wheat Pumpkin Muffins


  • 2 cups whole wheat flour
  • 1½ cups all purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon salt
  • ¾ cup granulated sugar
  • 2 cups pumpkin puree
  • ½ cup butter, melted and cooled slightly
  • ¼ cup real maple syrup
  • 3 tablespoons milk
  • 3 eggs
  • Cinnamon sugar (1 teaspoon cinnamon 3 tablespoons sugar), for topping


  1. Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners. Set aside. In a medium-sized bowl, whisk together the dry ingredients. In a separate large bowl, mix together the pumpkin puree, butter, maple syrup, milk, and eggs until well-combined. Carefully add dry ingredients to the wet and mix gently until just mixed through.
  2. Use a large ice cream scoop to fill batter into cupcake liners. Sprinkle the top of the muffins with cinnamon sugar. Bake for about 20 minutes, or until top of muffins spring back when you gently push down with your finger. Transfer to cooling racks to cool for about 5 minutes, remove muffins from the tin and allow to cool completely. Enjoy! These muffins also freeze well.

Source: Adapted from A Pinch of Yum








Homestead Living: Amish Sandwich Bread

IMG_5550 I almost titled this post, “White Amish Bread” and realized that didn’t really sound right. Kind of like when I said my brother earned his “small pilot’s license” or my parents looked at a house where the kitchen was described as a “big wife-loving kitchen.” It’s all in the word combinations, folks, so Amish Sandwich Bread it is. IMG_5539 The Amish community is well-known for growing, canning/preserving, and making the vast majority of their own food. Though they too have evolved with the times and rely more on processed and pre-packaged ingredients, from-scratch cooking and baking is nothing new in their book. The new movement that is striking the rest of our nation, is old hat for them, and the idea of homestead-living is probably something they would find humorous.

IMG_5615 (Smith and his cousins) I’ve been wanting to find a good recipe for sandwich bread for several months now. After trying a few different versions, I found this one and it’s one that our family has been enjoying for the past few weeks. This bread is very easy to make, it yields 2 loaves, and it’s delicious. It is soft, slightly sweet, and is sturdy enough to hold sandwich fixings.  I attempted to improve the nutritional value by swapping in whole wheat pastry flour in place of some of the all-purpose, but the texture was just not as good. Whole wheat sandwich bread is my next quest. IMG_5541 Have a great weekend, everyone. Amish Sandwich Bread  Yield: 2 standard loaves Ingredients

  • 1 cup warm water (110 degrees F)
  • 1 cup warm milk (110 degrees F)
  • 1 1/2 tablespoons active dry yeast
  • 1/3 cup sugar
  • 1 1/2 teaspoons salt
  • 1/4 cup olive oil
  • 5 1/2 to 6 cups all-purpose flour
  • 1 egg yolk + 1 tablespoon water to form an egg wash (optional)
  • 1 tablespoon butter, melted


  1. In a large mixing bowl, mix together milk, water, sugar,  and yeast. Cover and allow the yeast to activate and foam for about 5 minutes.
  2. Stir in salt and oil into the yeast mixture.
  3. Using an electric mixer with a dough hook, slowly add flour one cup at a time mixing well after each addition. Mix for about 5 minutes, until dough is smooth and elastic.
  4. Place dough in a well-greased bowl, turning once to grease the top. Cover and let rise in a lightly warmed place for 1 hour or until doubled in size.
  5. Punch down the dough and divide into two equal pieces. Shape into loaves and place in 2 greased 9 x 5-inch loaf pans. Cover and allow to rise in a warm place for 30 mins or until dough has risen 1 inch above pans.
  6. Preheat oven to 350 degrees F. With a pastry brush, lightly brush the tops of the loaves with egg wash before baking. Bake for 30 minutes. Remove from pans and with a pastry brush, lightly brush melted butter immediately after. Allow to cool completely.

Source: Barely adapted from Bakerette

Homestead Living: Wheat Pita Bread

While I find making food from scratch very fulfilling, there are a few items that I currently don’t have much desire to attempt on my own.  These include: cheese (maybe because we now live in an area with so many cheese houses),  yogurt (Fage Greek yogurt is my favorite), and ketchup (sorry hipster restaurants; I just am not on board yet). It’s fun and empowering to learn methods to make nourishing meals without needing to rely on so many pre-packaged and processed components; but, for me, the choice to make something from scratch has to make sense for our family’s health,  budget, time, and tastebuds.  Artisan bread, hummus, jam, pizza, granola, hot fudge sauce, and now this wheat pita bread are recipes that I believe meet all four of the aforementioned categories.

I finally got around to making this bread a few weeks ago. The dough doesn’t require any extraordinary ingredients, just a little time to allow it to rise and rest, and the baking process goes very quickly with the use of a pizza stone. I was so pleasantly surprised with how lovely these precious little pitas turned out. They were soft and fluffy and were a fabulous accompaniment to our dinner of chicken shawarma that evening. Our little rump roast gladly gobbled some up as well. That boy loves to eat.

In our quest to embrace more of a “homestead living” lifestyle, I am happy to add this recipe to our list of foods we will gladly make at home.

Happy Monday, everyone!

Wheat Pita Bread

Yield: 8 whole pitas


  • 2¼ tsp. instant yeast
  • 1 tbsp. honey
  • 1¼ cups warm water (105˚-115˚ F), divided
  • 1½ cups bread flour, divided
  • 1½ cups whole wheat flour, divided
  • ¼ cup extra-virgin olive oil
  • 1 tsp. salt
  • Cornmeal, for sprinkling


1. Combine the yeast, honey and ½ cup of the water in the bowl of an electric mixer.  Stir gently to combine.  Whisk in ¼ cup of the bread flour and ¼ cup of the whole wheat flour into the yeast mixture until smooth.  Cover the bowl with plastic wrap and set aside in a warm and dry area until doubled in bulk, about 60 minutes.

2. Remove the plastic wrap and return the bowl to the mixer stand, fitted with the dough hook.  Add in the remaining ¾ cup of warm water, 1¼ cups bread flour, 1¼ cups whole wheat flour, olive oil and salt.  Mix on low speed until the dough is smooth and elastic, about 6-8 minutes.  Transfer the ball of dough to a lightly oiled bowl, turning once to coat. Allow dough to rise again until doubled in bulk, about 60 minutes. Meanwhile, place an oven rack in the middle position.  Place a baking stone in the oven and preheat to 500˚ F. Lightly sprinkle 2  large baking sheets with cornmeal. Set aside.

3. Once the dough has risen, transfer to a lightly floured work surface, punch down the dough and divide into 8 equal pieces.  Form each piece into a ball.  Flatten one ball at a time into a disk, then stretch out into a 6½-7 inch circle.  Place the rounds on the baking sheets and loosely cover with clean kitchen towels.  Let stand at room temperature for 30 minutes. The dough should puff up slightly.

4. Transfer 4 pitas, 1 at a time, onto the baking surface (you can place directly on oven rack if you don’t have a stone). Bake 2-3 minutes, until puffed and pale golden.  Gently flip the pitas over using tongs and bake 1-2 minutes more.  Transfer to a cooling rack and let cool completely.  Repeat with the remaining pitas.  Store in an airtight container. Pitas should stay fresh for 2-3 days.

Source: Annie’s Eats, who adapted it from Confections of a Foodie Bride, originally from Gourmet (May 2003)


Olive Oil Pizza Dough


What food do you associate with weekends? For us, it’s pizza. We have our local favorites, but those versions aren’t always economically friendly. Especially after I spend like a drunken solider on my trips to Target. It’s kind of a budget buster.

Robert and I have been on a quest to make the ultimate homemade pizza for a few years now. We have a pizza stone, a pizza peel, and we use our homemade pizza sauce. What we’ve been missing is the right dough. I’ve tried a variety of recipes, but they’ve always fallen a little flat. Finally, we stumbled across this recipe and we are thrilled with our results.

The other important part of making a great homemade pizza is the temperature of the oven. The best temperature, in our experience, is 500 degrees. This allows the dough to bake quickly and get a nice chewy crust. I was a little weary of how our oven would do at such a high temperature, but it does just fine (and our house is not a pile of ashes).

Now that we’ve found our favorite dough, our biggest problem is resisting the urge to make pizza every night. Oy vey.

Have a great weekend, everyone!

Olive Oil Pizza Dough

Printable Version

Yield: About 4 large pizzas worth of dough


  • 2 3/4 cups lukewarm water
  • 1 1/2 tablespoons granulated yeast (2 packets)
  • 1 1/2 tablespoons Kosher salt
  • 1 tablespoon sugar
  • 1/4 cup extra virgin olive oil
  • 6 1/2 cups unbleached all-purpose flour


1. Mix the yeast, salt, sugar, and olive oil with the water in a large bowl or lidded (not airtight) plastic container.

2. Add in the flour without kneading. Stir with a large wooden spoon to incorporate the flour into the wet ingredients. Do not over stir!

3. Cover (not airtight) and allow the dough to rise for approximately 2 hours and up to 5 hours.

4. The dough can be used immediately or refrigerated for up to 2 weeks.

5. When you are ready to make the pizza, preheat the oven (and pizza stone if you have one) to 500 degrees. If the dough was in the refrigerator, it needs to rest until it reaches room temperature so the dough can be stretched easily. To do this, take a grapefruit-sized hunk of dough and gently cover it with flour. Place the hunk on parchment paper and  let it rest for at least 20 minutes.


6. After the dough has rested, carefully stretch the dough out using both hands. If you’re feeling frisky, you can toss the dough in the air. Allow the dough to be a little thicker around the edge if you would like a more defined crust. Keep the dough on the parchment paper. Next, top the pizza with sauce and your desired toppings.




7. Using a pizza peel or a cookie sheet, place the pizza (still on the parchment paper) directly on the pizza stone. Bake for 12-14 minutes or until cheese is toasted brown. Remove the pizza from the oven and enjoy!


Source: Artisan Bread in Five Minutes a Day

Rosemary Focaccia

Oh, hey- big surprise here. I’m posting another recipe from my favorite bread book, Artisan Bread in Five Minutes a Day. I promise I am not gaining anything by repeatedly putting in plugs for this book. Everything I have made has been delicious and surprisingly easy to make (no-kneading!). It’s going to take a lot for me to stray from the methods in the is book.

I made this for Monday night dinner after I got home from work. I had about 2 ounces of energy left while I was making it, so I was happy to find how quickly and deliciously it came together. My brother-in-law, Kenny, gave it his seal of approval as well and he liked it well enough to accept me forcing the leftovers home with him.

This is a highly adapted recipe and I will definitely be making it again soon. Perhaps with parmesan, caramelized onions, basil, or tomatoes. The list goes on and on.

Rosemary Focaccia

Yield: The entire dough recipe is enough for 4 loaves


  • 2 3/4 cups lukewarm water
  • 1 1/2 tablespoons granulated yeast (or 2 packets)
  • 1 1/2 tablespoons salt
  • 1 tablespoon sugar
  • 1/4 cup extra virgin olive oil
  • 6 1/2 cups unbleached all-purpose flour

For the topping(for one loaf):

  • 3/4 tsp dried rosemary leaves (or 1 1/2 teaspoons fresh)
  • 1 tsp extra virgin olive oil
  • Salt and pepper


1. Mix the yeast, salt, sugar, and olive oil with water in a 5 quart container or bowl.

2. Mix in the flour without kneading, using a wooden spoon until just combined.

3. Cover the dough (not airtight) and allow to rest at room temperature until dough rises and then collapses, about 2 hours.

4. Twenty minutes before baking, preheat the oven to 425 degrees. Grease a cookie sheet and set aside.

5. Grab a 1lb, grapefruit-sized hunk of dough and dust liberally with flour. Flatten into a 1/2-3/4 inch thick oblong shape with your hands or a rolling pin.

6. Sprinkle with rosemary, coarse salt, and black pepper. Lightly drizzle olive oil over the surface of the dough.

7. Allow the focaccia to rest and rise for 10-20 minutes.

8. After the dough has rested, place the dough in the oven and bake for about 25 minutes, or until the crust is lightly browned.

9. Cut into wedges and serve warm.

Source: Barely adapted from Artisan Bread in Five Minutes a Day

Cinnamon Raisin Walnut Bread

Once again, I am using another recipe from the beloved Artisan Bread in Five Minutes a Day. I make the traditional artisan bread all the time and I also love the caramelized onion and herb rolls. This time I used a sweeter variation of the recipe. The dough is a buttermilk version and the filling is as simple as can be with raisins, sugar, walnuts, and cinnamon.

The recipe is easy to put together and this bread would be a great weekend or weekday breakfast item. It does, however, take a little more non-cooking/baking time than the original recipe as the dough has to rest after it’s assembled.   Also, the next time I make this I will bake it a little longer than the suggested time, since the middle of the loaf was just a tad underdone (the ends were perfect). Other than that, it was lovely.

Happy Friday, everyone!

Cinnamon Raisin Walnut Bread


For the bread

  • 2 cups lukewarm water
  • 1 cup buttermilk
  • 1 1/2 tablespoons salt
  • 1 1/2 tablespoons sugar
  • 6 1/2 cups all-purpose flour

For the filling

  • 1 1/2 teaspoons ground cinnamon
  • 1/3 cup sugar
  • 3/4 cup raisins
  • 1/2 cup chopped walnuts
  • Egg wash


1. Mix the yeast, salt, and sugar with teh water in buttermilk in a 5-quart bowl, or a lidded (not airtight) food container.

2. Mix in the flour without kneading, using a wooden spoon.

3. Cover (not airtight) and allow to rest at room temperature until the dough rises and collapses, about 2 hours. Refrigerate or use immediately.

4. Grease a 9x4x3 loaf pan and set aside. Combine the brown sugar, cinnamon, walnuts, and raisins in a small bowl. Grab a cantaloupe-sized hunk of dough and sprinkle with flour. Shape into a ball.

5. On a lightly-floured surface, roll out the dough into a 8×16 inch rectangle, about 1/4 inch thick.

6. Brush the surface of the dough with an egg wash. Dust the sugar mixture over the bread evenly.

7. Roll up the dough, jelly-roll style. Pinch the edges together and tuck the ends under.

8. Place the loaf seam down in the prepared pan. Allow to rest 1 hour and 40 minutes (or just 40 minutes if using non-refrigerated dough).

9. Twenty minutes before baking time, preheat the oven to 375 degrees.

10. Bake for 40 minutes, or until golden brown.

11. Remove from pan and allow to cool completely before slicing.

Source: Artisan Bread in Five Minutes a Day

Buttermilk Biscuits

This past Sunday we had a small group over for a late brunch. The day before we hosted, I was looking for simple recipes to make so it would be a laid back affair and I found these buttermilk biscuits as I was leafing through Dorie Greenspan’s Baking: From My Home to Yours. I’ve never made biscuits from scratch and this recipe seemed like a great addition to the menu so I gave them a go.

I was able to make the dough and cut the biscuits out in under 15 minutes. It was so easy that I ended up making another batch and freezing half for another occasion.

The biscuits came out light and flaky (thank you butter) and I served them with jam and honey. I will definitely add this recipe to my repertoire for the future.

Happy Monday, everyone!

Buttermilk Biscuits

Yield: 1 dozen biscuits


  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon sugar
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, chilled and cut into pieces
  • 3/4 cup low fat buttermilk


1. Preheat the oven to 425 degrees. Place the flour, powder, sugar, salt, and soda in a medium-sized bowl. Whisk the ingredients together until evenly combined.

2. Place the cubes of butter into the dry mixture and mix together and crumble with your fingers until the butter is evenly distributed, about the size of oatmeal flakes.

3. Pour the buttermilk over the mixture and toss with a fork until the dough starts to come together. Pour the contents out onto a lightly-floured surface and knead 3-4 times until the dough comes together.

4. Roll the dough out into a 1/2 inch thick slab. Use a biscuit cutter or cookie cutter and cut out as close together as possible, re-kneading the dough as little as possible.

5. Place the biscuits on a cookie sheet lined with parchment paper. Bake 14-18 minutes, until lightly golden brown. Allow to cool slightly and enjoy.

Source: Dorie Greenspan

My Favorite Banana Bread

updated picture 9/8/2012

The best part about getting bananas from the grocery store is making a fresh loaf of banana bread. For me there is a very fine line between just right and too ripe of a banana and once the fruit passes that threshold, I think bananas taste pretty gross. Luckily, I love banana bread. It took me a few years of trying different recipes, but I finally found a banana bread that I adore. I’ve noticed with a lot of recipes, the banana bread comes out gooey in the center and dried out on the edges, but this one comes out perfectly baked all the way through. The secret? Microwaving the bananas, straining out the excess liquid, and then boiling down the liquid until its more like a banana syrup. While this method takes a little longer than traditional banana bread, it’s worth the extra step. This bread is great to bake ahead and freeze for when you have company or just feel like enjoying a slice with your morning cup of coffee.

Happy Monday, everyone. Stay tuned for a giveaway on Wednesday! 🙂

My Favorite Banana Bread

Yield: 1 loaf

1¾ cups all-purpose flour
1 tsp. baking soda
½ tsp. salt
5 large, very ripe bananas, peeled
8 tbsp. unsalted butter, melted and cooled slightly
2 large eggs
¾ cup packed light brown sugar
1 tsp. vanilla extract
2 tsp. granulated sugar


Preheat the oven to 350˚ F.  Lightly spray a loaf pan (about 9 x 5 inches) with cooking spray.  Whisk together the flour, baking soda and salt in a medium bowl.

Place 5 bananas in a microwave-safe bowl. Cover with plastic wrap and make a few slits in the wrap to act as steam vents.  Microwave on high for about 5 minutes or until the bananas are soft and liquidy.  Transfer the bananas to a sieve and set over a medium bowl and let drain for about 15 minutes or until there is about 1/2 cup liquid.

Transfer the reserved banana liquid to a medium saucepan over medium-high heat.  Cook until reduced to about ¼ cup, 5-10 minutes.  Remove the pan from the heat.  Combine the bananas and the reduced banana liquid in a large bowl. Whisk until fairly smooth.  Mix in the melted butter, eggs, brown sugar and vanilla.  Add the dry ingredients to the bowl with the banana mixture.  Fold together gently, just until all of the dry ingredients are incorporated.  Pour the batter into the prepared pan and spread evenly with a spatula. Sprinkle the sugar over the  loaf.

Bake until a toothpick inserted in the center comes out clean, 55-75 minutes.  Transfer to a wire rack and allow to cool at least 15 minutes in the pan before removing.  Continue to cool and serve warm or at room temperature.

Source: Barely adapted from Annie’s Eats, originally from Cooks Illustrated

Caramelized Onion and Herb Rolls and a Giveaway!

I don’t think I can stress enough how easy it is to make these caramelized onion and herb rolls. I made them for our Thanksgiving dinner last week and they were great. I used to be very intimidated of making bread from scratch until I found out how simple it can be.

The recipe comes from one of my favorite bread making books, Artisan Bread in Five Minutes a Day, and the dough is exactly the same as my favorite artisan bread. All you have to do, after the dough is made, is make the onion jam that goes on top of the rolls before you pop them in the oven. The onion topping can be made days in advance so that you can make these rolls at the drop of the hat. I also froze the leftover rolls we had after our feast and we heated them up to make turkey sandwiches for the days following the holiday and they still tasted great.

If you are thinking about making homemade rolls, look no further. This is a great recipe to add to your arsenal.


It’s officially the holiday season and I love these rolls so much that I want to share the splendor with a giveaway of Artisan Bread in Five Minutes a Day. The winner will be chosen, via a random number generator, on Sunday December 4th at 5:00pm. I will email the winner Sunday night and they will have until Wednesday, December 7th to respond. Otherwise, I will select another winner.

Here’s how to win:

1) Leave a comment telling me about your favorite homemade bread recipe (enter once a day)

You can also get additional entries by doing the following:

1) Follow Lolly’s Sweet Treats on Facebook and leave a comment telling me you do 

2) Follow Lolly’s Sweet Treats on Twitter and leave a comment telling me you do

Good luck! 🙂

Full Disclosure: This giveaway is provided by me because I love this book so much and want you to love it too 🙂

Caramelized Onion and Herb Rolls

Printable Version

Yield: 6 dinner rolls


  • 1 pound (grapefruit-size hunk) of refrigerated pre-mixed artisan bread dough
  • 3 Tbsp olive oil
  • 2 large onions, chopped
  • 1 tsp salt
  • 1 Tbsp dry white wine
  • 1 tsp white wine vinegar
  • 2 Tbsp brown sugar
  • 1 tsp dried oregano
  • 4 Tbsp water
  • Black pepper, to taste


Heat the olive oil in a large skillet over medium-low heat. Add the onions, salt, wine, vinegar, brown sugar, herbs, and water to the oil and cook for about 25 minutes, stirring occasionally, until the onions are caramelized. Add more water as needed to prevent burning.

Grab a grapefuit-sized hunk of the dough and dust with flour and shape it into a ball. Divide the ball into 6 equal portions. Shape each one into a smooth ball and place on a greased baking pan. Allow to rest for 20-30 minutes.

Twenty minutes before baking, preheat the oven to 450 degrees. Just before baking, sprinkle the rolls with flour and cut a 1/2 inch cross pattern onto the top, using a serrated knife. Fill the space with about 1 tablespoon of the onion mixture.

Bake in the oven for 20-25 minutes, or until browned and firm. Allow to cool before digging in. 🙂

Source: Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois


I dedicate these popovers to my Aunt Khaki. When she visited this past August, she planted the bug in my ear to bake a batch of these magical rolls. I finally got around to doing it last week and I am very glad I did. Popovers are best described as light, hollow, fluffy muffins that rise to spectacular heights in the oven. They can be savory or sweet and I am looking forward to trying out different variations very soon.

The batter of this particular recipe is similar to that of pancakes and it is super easy to make. There is no yeast required, but it does require a bit of planning as you need to let the dough rest for an hour before baking. The end result is worth the wait and it makes a nice addition to any meal.


Printable Version

Yield: 6 popovers


  • 2 cups (11 oz) bread flour
  • 3 large eggs, at room temperature
  • 3 cups low-fat milk, heated to 110 degrees (I zapped it in the microwave for 1 minute)
  • 3 Tbsp unsalted butter, melted and cooled slightly
  • 1 tsp salt
  • 1 tsp granulated sugar


In a medium-sized bowl, whisk the eggs until light and foamy. Gradually whisk in the milk and butter.

Combine the flour, salt, and sugar in a large bowl. Slowly whisk three-quarters of the milk mixture into the flour mixture until smooth. Whisk in the remaining milk mixture. Pour the mixture into a large measuring cup and cover with plastic wrap. Let the batter rest for an hour to prevent the popovers from rising too fast in the oven.*

Move the oven rack to the lower-middle position and preheat the oven to 450 degrees. Grease the interior of a 6-cup popover pan. Whisk the batter to recombine and carefully pour into the popover pan, making sure the batter doesn’t go above the top of the cups.

Bake for 20 minutes. Without opening the oven, reduce the temperature to 300 degrees and continue to bake until the popovers are golden brown- about 35-40 minutes longer. Poke a small hole in the top of each popover with a wooden skewer and continue to bake until deep golden brown for about 10 minutes longer. Remove from the oven and place the pan on a wire cooling rack. Poke again with a skewer and allow to cool for 2 minutes. Carefully remove the popovers from the pan and cool about 10 minutes longer.

Serve immediately or store at room temperature in a zip-lock bag for 2 days. To reheat, place the popover on baking sheet and heat for 5-8 minutes at 400 degrees.

* The batter can be made ahead and stored in the fridge for a day. Just be sure to let it come to room temperature before baking.

Source: The Best of America’s Test Kitchen