I ran across a recipe for blueberry popovers. I was wondering if I could substitute choc chips? Has anyone tried something like this?

On Sun, 20 Jan 2013 19:50:44 -0800 (PST), pamjd >
wrote:

>I ran across a recipe for blueberry popovers. I was wondering if I could substitute choc chips?

I'd give it a try- A potential problem is that, for me, Chocolate
Chips like to be about room temp-- and I like my popovers hot out of
the oven. [or reheated in the microwave]

Would cacao nibs scratch your chocolate craving?

> Has anyone tried something like this?

I haven't-- but keep us updated. I've been putting off making
*these* for 3-4 days now. Can't decide if they are breakfast,
brunch, snack or desert.

http://www.chattavore.com/2012/07/17...h-orange-curd/
I've got the orange curd. [I had 10 egg yolks looking for a recipe
after making consomme.]

When I get to it, I'm going to sprinkle with toasted slivered almonds
before baking. But ramekin or popover pan?. . decisions,
decisions.

Jim

I was thinking berries for breakfast and chocolate chip for dessert ( with small spoonful of icecream) Not on same day of course

pamjd wrote:
>
>I ran across a recipe for blueberry popovers. I was wondering if I could substitute choc chips? Has anyone tried something like this?

WTF not? You can use both blueberries and chocolate chips...
raspberries with chocolate is even better... orange with chocolate is
better yet.

pamjd wrote:
> I ran across a recipe for blueberry popovers. I was wondering
> if I could substitute choc chips? Has anyone tried something
> like this?

I don't know. What I DO know is that I'd like to have the recipe
for blueberry popovers--or a link to it. TIA.

Jim Elbrecht wrote:
> On Sun, 20 Jan 2013 19:50:44 -0800 (PST), pamjd >
> wrote:
>
>> I ran across a recipe for blueberry popovers. I was wondering if I could substitute choc chips?
>
> I'd give it a try- A potential problem is that, for me, Chocolate
> Chips like to be about room temp-- and I like my popovers hot out of
> the oven. [or reheated in the microwave]
>
> Would cacao nibs scratch your chocolate craving?
>
>> Has anyone tried something like this?
>
> I haven't-- but keep us updated. I've been putting off making
> *these* for 3-4 days now. Can't decide if they are breakfast,
> brunch, snack or desert.
>
> http://www.chattavore.com/2012/07/17...h-orange-curd/
> I've got the orange curd. [I had 10 egg yolks looking for a recipe
> after making consomme.]
>
> When I get to it, I'm going to sprinkle with toasted slivered almonds
> before baking. But ramekin or popover pan?. . decisions,
> decisions.
>
> Jim

I SO haven't seen this....

On Monday, January 21, 2013 9:13:22 PM UTC-6, Jean B. wrote:
> pamjd wrote: > I ran across a recipe for blueberry popovers. I was wondering > if I could substitute choc chips? Has anyone tried something > like this? I don't know. What I DO know is that I'd like to have the recipe for blueberry popovers--or a link to it. TIA.

http://www.kitchendaily.com/recipe/blueberry-popovers

Blueberry PopoversDonuts, Dresses And Dirt By Sheri Silver

Feeds

6 Ingredients
1 1/4 c. flour (175 g.)
1/4 t. salt
3 eggs, room temperature
1 1/4 c. milk
1 T. butter, melted
2 T. butter, cut into 6 pieces
1 c. fresh or frozen blueberries (if using frozen do not thaw)
confectioner’s sugar, for dusting

Directions
1.Pre-heat oven to 400 degrees. Grease a popover pan and heat in the oven for 2 minutes. While pan is heating combine flour, salt, eggs, milk and melted butter in a blender - mix for 1-2 minutes, or until mixture is the consistency of heavy cream.**
2.Remove pan from oven and place a piece of butter in each cup – return to oven until butter is melted and bubbling, about 2 minutes. Fill each cup with batter and sprinkle with blueberries.
3.Bake for 20 minutes. Reduce temperature to 300 degrees and bake for an additional 20 minutes.
4.Remove from oven, dust with confectioner’s sugar and serve immediately.
** If you don’t have a blender you can whisk the batter vigorously by hand, or use the whisk attachment of your stand mixer.

pamjd wrote:
> On Monday, January 21, 2013 9:13:22 PM UTC-6, Jean B. wrote:
>> pamjd wrote: > I ran across a recipe for blueberry popovers. I was wondering > if I could substitute choc chips? Has anyone tried something > like this? I don't know. What I DO know is that I'd like to have the recipe for blueberry popovers--or a link to it. TIA.
>
> http://www.kitchendaily.com/recipe/blueberry-popovers

Thank you!

pamjd wrote:
> Blueberry PopoversDonuts, Dresses And Dirt By Sheri Silver
>
> Feeds
>
> 6 Ingredients
> 1 1/4 c. flour (175 g.)
> 1/4 t. salt
> 3 eggs, room temperature
> 1 1/4 c. milk
> 1 T. butter, melted
> 2 T. butter, cut into 6 pieces
> 1 c. fresh or frozen blueberries (if using frozen do not thaw)
> confectioner’s sugar, for dusting
>
> Directions
> 1.Pre-heat oven to 400 degrees. Grease a popover pan and heat in the oven for 2 minutes. While pan is heating combine flour, salt, eggs, milk and melted butter in a blender - mix for 1-2 minutes, or until mixture is the consistency of heavy cream.**
> 2.Remove pan from oven and place a piece of butter in each cup – return to oven until butter is melted and bubbling, about 2 minutes. Fill each cup with batter and sprinkle with blueberries.
> 3.Bake for 20 minutes. Reduce temperature to 300 degrees and bake for an additional 20 minutes.
> 4.Remove from oven, dust with confectioner’s sugar and serve immediately.
> ** If you don’t have a blender you can whisk the batter vigorously by hand, or use the whisk attachment of your stand mixer.

I wonder where the blueberries end up? In the meantime, I am
imagining GRATED chocolate in popover batter. Boy, that could
really make a mess.