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There are a couple things I’m really excited for when it comes to the kitchen in the new house.


It’s not an amazing kitchen with immaculate granite countertops and perfectly sanded and painted cabinetry, but it is much more open and has a ridiculous amount of space with a walk-in pantry and extra shelving leading into the living room.


It also has a nice big window over the (double!) sink that is not one foot away from the neighbor’s driveway and 3 feet away from their actual house.  One perk of moving to the “country.”


But let’s get back to all that space.  It’s going to be awesome and I just can’t wait to have ample room in which to store all my random shit valuable kitchen tools.  Like my popover pan.  Gotta make room for your popover pan, so that you can make honey roasted garlic parmesan popovers in them.  Or sriracha swirled popovers for your husband before you go away on a long business trip.



I’m not really sure I understand the science behind what makes popovers do what they do, but I certainly understand that they are tasty fabulous.  I love how dense and chewy they get after they sink back down after sitting at room temperature for a bit.  The flavors of garlic and parmesan are just right in these, well pronounced, but not overpowering.


Maybe some will pop into your kitchen this weekend?  (Don’t mind my corny jokes….but do have a good weekend all the same!)

Two Years Ago: Chive Parsley Pesto

One Year Ago: Guava Cheesecake Torte

Honey Roasted Garlic and Parmesan Popovers

Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 1 hour, 30 minutes

Yield: Makes 6-8 popovers


  • 3 heads garlic, bulb end cut off)
  • 3 Tbsp honey
  • 1 ½ cups milk (I used 2%)
  • ½ cups all-purpose flour
  • 1 tsp salt
  • 3 large eggs
  • ¾ cup finely shredded parmesan cheese (divided use)
  • 2 Tbsp unsalted butter, cut into tiny cubes


  1. Preheat oven to 350 degrees F. Place the garlic heads on a piece of alumnimum foil and drizzle them with the honey. Fold up the foil to cover the bulbs and roast in the oven for 45min-1 hour, or until the garlic is golden brown and softened. Remove from oven and let cool slightly, then squeeze the garlic cloves out into a small bowl and mash with a fork. Set aside.
  2. Increase oven temperature to 400ºF.
  3. In a medium saucepan over medium heat, warm the milk just until bubbles begin to form around the edges. Meanwhile, sift the flour and salt together in a small bowl and set aside.
  4. In a large bowl, whisk the eggs until frothy, and then slowly whisk in the warm milk, whisking constantly to keep the eggs from cooking. Whisk in the flour mixture just until combined, then whisk in ½ cup of the cheese and the mashed roasted garlic.
  5. Place the popover pan (or muffin pan) in the oven for 2 minutes to heat. Remove it and add a little pat of butter to each cup. Once the butter has melted, portion the batter into the cups, filling each about ¾ full. Top each with some of the remaining cheese.
  6. Bake the popovers for 20 minutes, then reduce the oven temperature to 300ºF, and continue baking about 10 more minutes. Do not open the oven during this time, it has to stay shut to ensure poppy popovers!
  7. Remove the popovers from the oven and serve warm.

Adapted from Just a Taste

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