At this moment, the house smells cheese. A great strong scent that fills the place. Who doesn’t love melted cheese, baked, mixed in a dough? Four ingredients, great combination, cheese, flour, eggs, milk. Well, I do love them!!
Cheese Popovers for cheese lovers. These snacks are the perfect appetizers, specially when you have guests over for dinner or when you’re throwing a party.
But tonight, there’s no party, I’m all by myself right now, waiting for my husband and sister to come. And I’m also waiting to see the look on their faces when they take a bite of the delicious popovers as they pop them in their mouths.
Well, actually, I’m smelling two different smells over the house. The smell of the cheese and the smell of chocolate. Well, I have to confess, it was a baking night. I started by baking a cocoa cake, the one I have posted photos about in the previous post. But with a slight change is that I added some mini marshmallows to the batter before putting the pan in the oven.
I was wondering, since this cake was a successful dessert, how it will taste and look like with marshmallows. Well the result was good, I cutted the cake in small squares and they looked like brownies without loosing the strong chocolatey taste they had. The thing is the cake didn’t rise like it did before. But it’s ok, I don’t mind a fudgey cake.
Let’s get back to the cheese popovers. I used Emmental cheese with some leftover Parmesan. The flavors of these two cheeses combined gave a strong yummi cakes. They were crispy and crunchy from the outside and soft from the inside.
Two weeks ago I did the first popovers with Gorgonzola cheese, this strong sharp blue cheese gave the popovers a sharp delicious taste. Found on the blog How sweet it is.
The two popovers are delicious. I found mixing the cheese with the batter is way better and gives a stronger cheesey taste, than topping the cheese over the poured batter in the moulds. Mixing will make the cheese spread in the cake and you can taste the cheese in every bite you take.
I took the recipe from Martha Stewart website and I changed a bit in the recipe. Instead of putting gruyere cheese, I put emmental, this is what I had on hand. And since I didn’t have gruyere, I thought I’ll give the flavor some push by adding some parmesan, and some ground pepper. And I did half the quantity. With that, it made a dozen.