Perfect Popovers

When my mom told me we weren’t going to have croissants with Thanksgiving dinner, I was about ready to withdraw my RSVP.

Well, not really.

But I love croissants! They’re the essence of naughty buttery goodness that I associate with the holidays! Costco-bought or hand-made, I don’t care just hand ’em over! Yeah I said Costco.

Anyways, let’s get over the whole croissant tirade because they’re obviously not the subject of this post anyway. So, in leu of my favorite delicious flakey pastries this year, we were going to try our hand at popovers. Mom had her heart set ever since the fall issue of Martha Stewart Living showcased some particularly beautiful popovers. The ones on the glossy pages looked too perfect to be true. Could we really pull this off?

As it turns out…we kind of rocked this one.


PERFECT POPOVERS // via hourglassandbloom


The trick is temperature. Temperature of the eggs, the flour, temperature of the pan, of the oven half way through baking. Everything has to be just so.

First, pre-heat your oven to 450 degrees, with the popover pan on the lowest rack. If you don’t have a popover pan, I’ve heard that a muffin pan will do (but you’ll want to fill only the outer cups and you’ll need to reduce the baking time by 5 minutes)…but if you do want to invest, the special pans only run about $15-$20.

While that’s warming up, gather the rest of your goodies:

3 large eggs, room temperature

1 1/2 cups whole milk, room temperature

1 1/2 cups AP flour

1 tsp coarse salt

Vegetable oil non-stick cooking spray

Optional: grated gruyere cheese (yes. do it.)

In a large bowl, slowly whisk the eggs and warm milk together until just frothy. Next, add a little of the flour/salt at a time, whisking until it’s the consistency of heavy cream. Some small lumps may remain (leave them) and the mixture should have some tiny bubbles at the surface.


PERFECT POPOVERS // via hourglassandbloom

PERFECT POPOVERS // via hourglassandbloom

PERFECT POPOVERS // via hourglassandbloom

PERFECT POPOVERS // via hourglassandbloom

PERFECT POPOVERS // via hourglassandbloom


Remove the pan from the oven and coat the cups with your cooking spray. Fill each cup about three-quarters of the way, and sprinkle on the cheese. Now place them back in the oven and bake for 20 minutes…then reduce the temperature to 350 degrees and bake for another 20 minutes. Don’t open the oven!

When they’re sky-high and golden brown, remove them from the oven and tumble them out onto a cooling rack. Take a little paring knife and make a slit at each one’s neck. How violent! You want a little steam to escape so they don’t keep cooking from within.


PERFECT POPOVERS // via hourglassandbloom

PERFECT POPOVERS // via hourglassandbloom

PERFECT POPOVERS // via hourglassandbloom


Serve them, like, now. They’re absolutely the best straight from the oven, slathered in butter. Mmmmmmm wouldn’t chocolate ones be good?! Marking that down on my christmas list.

I’m beginning to miss those croissants less and less……


PERFECT POPOVERS // via hourglassandbloom




A Rose is a Rose is an…..Apple?

APPLE ROSE TARTS with cinnamon custard // via #appleroses #cinnamoncustard


Oh my god. I’m making roses out of apples. And custard! Mother-freakin-CUSTARD!

And the strangest part of all is……I’m prouder than a peacock ’bout it.

I showed Mike about ten times yesterday. “Hey, hey look at these! Did you see what I made today? Look, they’re little roses! Aren’t they pretty? They’re made out of APPLES! Did you even know you could do that? No of course you can’t have one, I have to take more pictures! Why?? To prove that they exist and I made them!”

Yeah, I’m that annoying.

It’s just the season, it gets to me! So many festivities, with all their pomp and circumstance…there should be treats to match! And with me being all married-lady now, I feel this new giddiness about the holidays. The first time we carve pumpkins for our apartment which no trick-or-treaters will ever even visit, the first Thanksgiving with it’s glorious midnight turkey sandwiches, picking out our first Christmas tree and arguing over how to assemble the stand, our first cutesy photo holiday card sent out to our loved ones….all of these new familial moments for us!

Hence, the roses, which we should really get back to talking about.

In practicing for the upcoming Thanksgiving celebration at my parent’s house, I’ve begun the recipe testing period. Starting with dessert. My initial thought is to do an entire custard pie topped with roses, and everyone will Oooooh and Ahhhh and it will pretty much just be glorious. Today, however, we baby step into it with some mini versions.

{I filled my little tarts with a cinnamon custard (recipe below), but these would be delicious with almost any combination of tart or pie filling you could think of.}


APPLE ROSE TARTS with cinnamon custard // via #appleroses #cinnamoncustard


For the roses:

4 red eating apples (I used Red Delicious)

4 cups water

2 cups sugar

Bring the water and sugar to a gentle simmer, stirring often until the sugar dissolves.

Rinse, core, and slice the apples in half. Then, using a very sharp knife or a mandoline, thinly slice the apple halves into little crescents. Place the slices in the bath of sugar water over medium-low heat. After about ten minutes they should be softened and a dusty rose color.

Remove them gentle with a slotted spoon and arrange them in lines on a cutting board, as seen below. You want each overlapping slice to overlap the majority of the underlying slice. Each row should be about 8-10 inches long for a good sized rose.

Working from the end of each row, begin to roll the slices together tightly, careful not to tear the apple. At the end, gently pinch the rose together and prop it up on the board! Voila! Ain’t she purdy?!


APPLE ROSE TARTS with cinnamon custard // via #appleroses #cinnamoncustard

APPLE ROSE TARTS with cinnamon custard // via #appleroses #cinnamoncustard

APPLE ROSE TARTS with cinnamon custard // via #appleroses #cinnamoncustard

APPLE ROSE TARTS with cinnamon custard // via #appleroses #cinnamoncustard


For the Cinnamon Custard:

2 large eggs

4 large egg yolks

1 c. sugar

1 c. heavy whipping cream

2 tbsp. corn starch

1 tbsp. ground cinnamon

In a blender, or with a whisk, blend the cream, eggs, yolks, cinnamon and sugar together until frothy. Sprinkle in the corn starch a little at a time and whisk in well, careful not to form clumps.

Blind-bake your pie crust. Once partially baked, pull the crust from the oven and pour in the custard. At 400 degrees, bake for 20 minutes. Keep a very careful eye on the custard past the fifteen minute mark, you don’t want it to puff up! The custard is done when still just a little jiggly in the middle. Set aside to rest until room temperature, then top with your beautiful apple roses! Custard tarts should be refrigerated within 2 hours of removal from the oven.


APPLE ROSE TARTS with cinnamon custard // via #appleroses #cinnamoncustard


See? Easy, huh? I love easy, delicious, beautiful things, don’t you?

Have you started on your holiday prep yet? Or am I just wayyyyy early to the party?






Three Things.

DIA DE LOS MUERTOS COSTUME // #hourglassandbloom

Our Halloween will be spent in lawn chairs on the driveway, handing out candy to the little’ns. That is, if Mike can keep his paws off the Twix until then. But if we DO actually go out that weekend for continuing festivities, I’m totally doing this Dia de los Muertos face (inspired by our adventures in Taste of Mexico) Gorgeous. Creepy……but gorgeous.



FEATHERS // #hourglassandbloom

Kind of missing all the wedding crafting now. Like, a lot actually. Maybe I’ll start channeling it towards Christmas though……thank god for Pinterest.



SALSA // #hourglassandbloom

When we first moved to our new apartment over the summer, I immediately sniffed out this uhhhhhmazing salsa at a nearby liquor store. Cheap, delicious, perfectly refreshing with a kick. The downside, however, is that it’s totally hit-or-miss when they have it. That’s why I’m working on a knockoff. Look for the recipe here soon!

Pumpkin Brownies (Vegan Friendly)

It’s blustery and cold and crisp and awesome outside. It even rained today. RAINED! I had to put socks on because my feet were too cold! These are monumental things! Ok, don’t judge me.

So Wyatt and I are snuggled beneath a mound of blankets and I’m eating my second delicious fudge-y gooey pumpkin brownie. These things are fantastic. Made even more fantastic by how insanely simple they are to make, giving you way more time to cozy up with a quilt in front of Love Actually.


Two Ingredient Pumpkin Brownies (Vegan) // via #foodblog #vegan #pumpkinbrownies


You’ll need:

1 (15 oz.) can of pumpkin

1 (family size) box of brownie mix


No there’s no typo there – just the two ingredients. That’s all. I told you these were easy!


Two Ingredient Pumpkin Brownies (Vegan) // via #foodblog #vegan #pumpkinbrownies

Two Ingredient Pumpkin Brownies (Vegan) // via #foodblog #vegan #pumpkinbrownies


Pre-heat your oven to 350 degrees. Now, just plop the canned pumpkin in a bowl of brownie dry mix, stir it all up until smooth, and pour into a greased baking pan. Using a 7×11 inch pan, bake for 35-45 minutes, or until a toothpick comes out clean. Let them rest until until just barely warm, then slice ’em up and chow down!

Be aware that these are not your typical brownie.!Replacing the eggs/oil/butter/etc with canned pumpkin makes these brownies more dense and fudge-y than normal. But in my opinion, the fudgier the better – so party on!


Two Ingredient Pumpkin Brownies (Vegan) // via #foodblog #vegan #pumpkinbrownies

Two Ingredient Pumpkin Brownies (Vegan) // via #foodblog #vegan #pumpkinbrownies