Hi there, Friends! Anyone else love planning party menus? It’s something I actually really enjoy and can totally geek out over. I’ve been thinking up what we’re going to make for Easter this year. We usually have these popovers to accompany whatever else we make, and they’re super yummy! To be honest though, they’re perfect any time – slathered with jam and butter at breakfast, or smeared with Nutella with your afternoon coffee.

They look impressive as they rise up and ‘pop over’ the pan in the oven, but they’re so simple to make. All you need is a handful of ingredients, and a few minutes to mix up the batter in your blender.

I’m so excited to be joining Krista at The Happy Housie and a crew of blogging friends for another installment of the Spring Simplicity Series, and today is all about our favorite spring recipes.

And here is one of mine!

I’ve mentioned it before, but my love affair with cooking {and baking!} is real and comes in a close second to decorating. Cooking gluten free isn’t a fad or a weight loss thing for me though. It’s a necessity.

At 27, I was told by a thyroid specialist that I had an auto immune thyroid disorder, would need to have my thyroid removed, and take replacement horomones for the rest of my life. I wasn’t opposed to the idea, if that was necessary, but it also sounded extreme, and I wanted to see if there was anything else that I could do.

I made an appointment with a naturopathic doctor, who ordered a few tests, and within a week, she discovered that I was severely allergic to gluten.

I went 100% gluten free immediately, called my endocrinologist and asked if we could hold off on the surgery and retest my thyroid in 4 weeks. 4 weeks later, ALL of my thyroid tests came back normal, my asthma that I’d had since I was 15 disappeared, along with a host of other things. So needless to say, there was no looking back for me. I’ve been gluten free ever since!

I’ve had the last 8 years to test and retest recipes, and if I try one and it doesn’t taste the way I remember it in my pre-gluten free days, I either try to tweak it, or I won’t make it again. These popovers are the bomb, let me tell you, you guys! Just like the ones that I used to have as a child at an iconic local restaurant that’s no longer in business.

Crusty on on the outside, light and airy and crepe-like in the middle. They’re amazing!

You can actually make them right in a muffin tin too. I invested in a few popover pans a few years ago (I’ll link them below), but muffin tins totally work. They won’t rise quite as high or be quite as dramatic looking, but they taste just the same!

The recipe for these comes straight from King Arthur Flour’s amazing test kitchen, which is a super fun place to visit if you’re ever in Vermont, by the way!

I made an apricot rosemary butter to serve with these, which will pair really well with lamb or ham at Easter.

I basically whipped half a jar of apricot jam with 2 sticks of softened butter, a pinch of sea salt and a pinch of finely, f i n e l y, chopped rosemary.

 

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So good! But they’re also amazing with maple syrup, Nutella, jam – anything you’d put on your toast, pancakes, or crepes!

Gluten Free Popovers

recipe from King Arthur Flour

• 1 cup King Arthur Gluten-Free Multi-Purpose Flour
• 1/4 teaspoon xanthan gum
• 1/2 teaspoon salt
• 1 1/4 cups milk, slightly warm
• 4 large eggs
• 2 tablespoons butter, melted

Instructions

1. Preheat the oven to 400°F. Grease a 6-cup popover pan or 12-cup standard muffin pan.
2. Popover batter is easiest made in a blender. Blend eggs, butter, and milk on medium speed in the blender until the mixture is uniform. Whisk the flour or flour blend in a bowl with the xanthan gum and salt. Spoon or pour the dry ingredients into the blender, then blend at medium-high speed until batter is smooth. A few tiny lumps are OK, but if you have more lumps than that, keep blending till they disappear.
3. If you don’t have a blender, whisk together the eggs, butter, and milk in a large bowl. In a separate bowl, whisk the flour or flour blend with the xanthan gum and salt, then gradually sift and whisk into the liquid ingredients until you have a smooth batter. If, despite your best efforts, there are more than a few tiny lumps, strain them out of your batter with a sieve.
4. Pour the batter into the prepared pan, filling each cup about 2/3 full.
5. Bake for 25 minutes, then reduce the oven heat to 350°F and bake for an additional 15 minutes, until the popovers are deep brown.
6. Remove from the oven, prick the side of each popover with a sharp knife to let the steam out, and let popovers rest for 5 minutes to finish setting. Remove from the pan, and serve immediately. Or, to keep them crisp longer, allow them to sit in the turned-off oven for 10 to 15 minutes before serving.
7. Yield: 6 large popovers (if using a popover pan) or 12 standard (muffin-sized) popovers.

Oh and also, this is what happened here last week, and we’re getting another storm tomorrow! The snow in New England just doesn’t want to stop.

In my last post, I was waxing poetic about how pretty and wonderful this winter has been. It would snow, look beautiful for a few days, melt, and then the cycle would start over again, and I found it it be totally wonderful.

Well, this week: I’m over it! It’s beautiful and all, but you know. I need some backyard daffodils in my life right about now.

Don’t forget to check out the other amazing spring recipes being shared today. They all look so yummy!

 

Today some of my friends are sharing their beautiful and inspiring spring recipes as well!

Hop over to see what they are sharing…

Raspberry Lemon Quench at The Happy Housie

Amazing Gluten Free Popovers at Willow Street Interiors

Easy Strawberry Ice Cream Cake at My Uncommon Slice of Suburbia

Chocolate Challah Bread at Place of My Taste

Low Fat Oreo Fluff Dessert at On Sutton Place

Gluten/Dairy Free Easter Egg Lemon Sugar Cookies at Zevy Joy

Fresh Citrus Angel Food Cake with Lemon Curd at Sincerely, Marie Designs

Painted Easter Cake with Chocolate Nest at Craftberry Bush

The Best Carrot Cake Recipe at Happy Happy Nester

Lemon Cheesecake Mini Tarts at The House of Wood

Flower Pretzels at Home Made Lovely (formerly AKA Design)

Lemon Shortbread Squares at A Pretty Life

Dairy Free Avacado Egg Salad at Simple Stylings

Gluten Free Double Chocolate Chip Cookies at Taryn Whiteaker

Easy Cake Batter Dip at Amber Tysl

Tea Cake Sandwich Recipe at Shabbyfufu

Toasted Coconut Nest Cupcakes at Nina Hendrick Design Co.

Pink Lemonade Chiffon Naked Cake at Summer Adams

Kid Favourite Rice Krispie Spring Eggs at Duke Manor Farm

Have a wonderful week!

Laura ♥