Another week has almost passed since my
last blog post. The holidays are always
a busy time and J.T. and I have been on the go this whole Thanksgiving week. We left early Monday morning to go see his parents,
who live in Dalton, GA. After a few fun-filled
few days of eating and shopping, we returned home. I
spent the rest of Wednesday evening cooking for Thanksgiving. My parents and I split up Thanksgiving lunch. I made the Sweet Potato Casserole, Gravy,
Dressing, and Pumpkin Pie. My Mom and
Dad were in charge of the Turkey, Ham, Green Beans, and Cranberry Sauce. It was such a delicious lunch! We will be reliving Thanksgiving lunch again
on Sunday, because there was at least half of everything leftover. Yesterday, Mama and I braved venturing
into the stores. We didn’t go anywhere
that would be too terribly crowded. Some
of our stops included Talbots, Pier 1, Michaels, TJ Maxx and Belk. The Belk shoe department was a sight to
behold. Shoe boxes, paper, and shoes
were thrown everywhere. I cannot
comprehend why women go crazy over cheap, uncomfortable boots. We shopped from 8:30 to 4:30 and I
had such a fun time shopping with my funny mother. Sometimes we get the giggles when shopping and
I know the store associates think we are crazy.
Today we are going to the Alabama game with my parents. I am not looking forward to the cold weather,
but it should be a good game to attend.
This will be the first one we have gone to all year. J.T. and I have had a great week spending
time with our family and are so thankful for each one of them.
Ingredients
·
2/3
cup unsweetened almond milk, at room temperature
·
2
eggs, at room temperature
·
2
tablespoons olive oil, plus extra for greasing the muffin tin
·
½
teaspoon molasses (or honey)
·
¾
teaspoon kosher salt
·
2/3
cup gluten-free whole grain flour blend
Directions
1.
Preheat
the oven to 425 degrees and very thoroughly grease a 12-cup mini muffin
tin.
2.
In
a large liquid measuring cup, whisk together the milk, eggs, olive oil, and
molasses. Slowly whisk in the salt and
whole grain flour blend.
3.
Pour
the batter into the prepared muffin tin (the batter should fill each muffin cup
completely). Bake for 16 minutes or
until each popover is puffed and golden brown.
Do not open the oven door to peak!
4.
After
removing the popovers from the oven, pierce each one. This will allow any
excess steam to escape. You should
expect the popovers to deflate. Remove
the popovers to a wire rack as soon as they are cool enough to handle. Yields 12 mini popovers.
Note: These popovers can be stored at room
temperature, but they should be consumed within a few days.
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