Cooking with Michy

Prep Time: 10 Min Cook Time: 20 Min Ready In: 35 Min

Original Recipe Yield 12 popovers

Ingredients

 • 1 egg – room temperature

 • 1/2 cup milk – room temperature

 • 1/2 cup all-purpose flour

 • 1/4 teaspoon ground cinnamon

 • 1/8 teaspoon baking soda

 • 2 tablespoons butter, melted

 • 1/3 cup cinnamon sugar

Directions

1. Preheat an oven to 400 degrees F (200 degrees C). Grease a mini muffin pan.

 2. Whisk together the egg and milk in a bowl until evenly blended; set aside.

 3. Stir together the flour, cinnamon, and baking soda in a separate large bowl.

 4. Pour the egg mixture into the flour mixture and whisk until smooth; being careful not to overbeat.

 5. Fill muffin cups 1/2 full.

6. Bake in preheated oven for 20 minutes. Do not open the oven door.

 7. Place cinnamon sugar in a brown bag for shaking and set aside.

 8. Remove popovers from oven and let cool in pan for 5 minutes.

 9. Roll popovers in melted butter then place in brown paper bag; shake until the popovers are evenly coated. Serve immediately.

Source: Allrecipes.com

Review: I didn’t overly like these Dirt Bombs as I found them to not have any flavour just very sweet. Our organization was what went well to today. By being organize we knew were every ingredient was and new what we all had to do so that we could be very productive this class in making the Dirt Bombs. What didn’t go well today was when we pierced the side of the Bombs to let the steam out they ended up collapsing on us and that caused us to get a not so great out come in appearance wise. The thing I would like to change is to have access to an actual popover pan instead of a small muffin pad, as I feel that it could benefit the outcome and appearance of the Popovers. All in all these popovers although quite sweet still tasked amazing.

Prep Time: 15 Min

Cook Time: 25 Min

Ready In: 40 Min

Ingredients

 • 1/2 cup all-purpose flour

 • 1/2 cup whole wheat flour

 • 1/3 cup sugar

 • 1 1/2 teaspoons baking powder

 • 1/4 teaspoon salt

 • 1/4 teaspoon ground nutmeg

 • 1 egg

 • 1/3 cup milk

 • 3 tablespoons vegetable oil

 • 1/2 teaspoon vanilla extract

 • 1 cup blueberries

Directions

 1. In a bowl, combine the first six ingredients.

 2. Combine the egg, milk, oil and vanilla.

 3. Add wet ingredients to the dry ingredients just until moistened.

 4. Gently fold in blueberries. Fill greased or paper-line muffin cups two-thirds full.

 5. Bake at 375 degrees F for 25-27 minutes or until a toothpick comes out clean.

 6. Cool for 5 minutes before removing from pan to a wire rack.

Review: These were by far the best blue berry muffins I have ever had, they tasted amazing. What went well was the choice to use frozen blue berry’s, this helped us because now the blue berries didn’t get all mushed up when we were mixing them In the batter. This made the muffins look better presentation wise. What didn’t go so well some of the last muffins we scooped into the muffin cups had only a little bit of blue berries in them causing them to not be as enjoyable as the first ones. The thing I learned today was how to make perfectly round, dome shaped muffins that looked very nice and appealing. One thing that would be good to include in the recipe is to tell us to make sure our muffin cups are in the middle of the rack for even cooking. For these being the first muffins I’ve ever made I say it was a great success and I can’t wait to make more!

Servings: 5

Ingredients

 • 1 cup all-purpose flour

 • 2 teaspoon baking powder

 • 1/2 teaspoon salt

 • 1/4 c shortening

 • 6 tablespoons milk

Directions

 1. Preheat oven to 400 degrees F.

 2. Line a baking sheet with parchment paper.

 3. Combine flour, baking powder, and salt.

 4. Cut shortening in until mixture has a fine crumb texture.

 5. Stir in milk with a fork to make a soft dough.

 6. Knead 8 to 10 times, and then roll out to a thickness of at least 1/2 inch.

 7. Cut into rounds with a cookie or biscuit cutter.

 8. Place on cookie sheet, and allow to rest for a five minutes.

 9. Bake for 12 to 15 minutes. Serve warm.

Source: Allrecipes.com

Review: These tea biscuits so much fun to make and tasted really good too. We started off strong getting all our ingredients sorted and mixed together in record breaking time. We were very fast today in getting everything ready without cutting any corners, I think that was our greatest asset in baking these tea biscuits. The one problem we faced was we must have miss measured some of the liquid ingredients because our dough after being mixed was very dry and crumble and didn’t all stick together. Although this happened we quickly made a decision to add a little more milk and that sure worked and we were able to fix our mistake. One thing I found very interesting was how to knead the dough and how to know when you have kneaded it enough. This will help me in the future when I make more quick breads. The one thing that stood out to me that I would do differently is I would change the recipe to have more milk required so that we don’t run into the same problem that we did of having our dough to dry. These biscuits tasted amazing especially with your favourite flavor of jam to go with it!