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Posts Tagged ‘honey’

Nun’s puffs

Nun's Puffs dessert

I really have no idea why they’re called “nun’s puffs,” but if anyone knows where this deceptively stoic name came from, I’d love to hear it. (Sorry for the dark pictures, by the way… I seem to always be cooking after the sun goes down and may also not be interested in taking the time to arrange my photos before chowing down.)

They have a unique cooking process, and they call for ingredients you probably have on hand. They end up with a pretty significant pocket of air inside, but that just means you can eat more with less guilt, right? Don’t listen to me...

Stephen loves them (I do too!) and has asked for them several times since. Though still delicious by themselves, they’re not very sweet, so they make a great dessert drizzled with some honey.

Random side note: My friend owns a “bee farm,” Desert Creek Honey, and we get our honey from him. You cannot beat local, all-natural, raw North Texas honey – so good for you, and so delicious! I highly recommend them.

Ingredients

The recipe comes from Better Homes and Gardens. They’re pretty “eggy,” so if you just can’t stand eggs for some reason, you may want to avoid nun’s puffs.

  • 1/2 cup butter
  • 1 cup milk
  • 3/4 cup flour
  • 4 eggs
  • 1 Tbs sugar (optional: you can also mix in about 1 tsp cinnamon with the sugar if you want a light cinnamon flavor)

Directions

Preheat the oven to 375° F.

  1. Grease a muffin tin, including around the edges and top of all 12 cups.
  2. Melt the butter in a medium saucepan, then add the milk. Bring to a boil.
  3. Add the flour all at once and stir vigorously until it forms a ball that is somewhat solid and doesn’t run all over the place.
  4. Remove from heat and let it cool for 5 minutes.
  5. Add the eggs one at a time, stirring vigorously with a wooden spoon for 1 minute after each addition or until smooth.
  6. Divide dough into the 12 muffin cups (they should be about 2/3 full) and sprinkle with sugar (or cinnamon-sugar mixture).
  7. Bake 30 minutes or until puffy and golden-brown. They will deflate a little after a while, so they’re best served immediately, but they’re still wonderful the next day!

I made them a few months ago, but I never got around to posting the recipe. However, now that I don’t have time to cook much, I’m glad I have an arsenal of pictures/recipes that haven’t yet been posted!

Nun Puffs recipe

And while I’m at it, may I just say that these expressions on that tiny face are enough to make me smile uncontrollably?

Baby Lightning Faces

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Apricot salmon with mushroom risotto and corn on the cob

This is Part 2 of the Meal of Deliciousness. Admittedly, the picture isn’t all that great, but this is one of my favorite salmon recipes (discovered haphazardly in one Suzanne H.’s kitchen on that fateful day in college). The ingredients may sound a little weird, but just trust me on this one. The finished product mixes them divinely.

Ingredients

There are absolutely no measurements to this concoction, but I’ll do my best to estimate. The estimated measurements are for one serving of salmon.

  • 1 serving of fresh salmon
  • 1 Tbs apricot preserves
  • 1 Tbs honey
  • 1/8 tsp cayenne pepper (a few sprinkles, based on how much of a kick you want it to have)
It would also be delicious with orange marmalade instead of apricot preserves.

Directions

Preheat the oven to 350°. It really couldn’t be much easier. The biggest issue is deciding whether you want to tent-bake or bake it in a pan.
  1. To tent-bake, place the salmon on a piece tinfoil about the size of a dinner plate. Sprinkle on the cayenne pepper, then spread the apricot preserves over the top, and drizzle with honey.
  2. Connect 2 sides of the tinfoil at the top and fold that edge to seal it. It should now look like a tube-shaped tent. Fold up the ends to seal so that no air can escape.
  3. Place on a pan and bake 15-20 minutes depending on how big the salmon is. If you use the tent-baking method, you must split up the salmon into separate servings and “tent” each serving separately.
  4. If you use a pan instead, use something with a lid (or seal with tinfoil). Just place the salmon directly on the plan, place the toppings, cover and bake.
I really with I had a better picture to show this dish in all its simple, delicious splendor. Oh well. I guess you just have to make it for yourself.

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