Cheese Popovers

I've been doing a lot of live bake alongs while at home with ZERO plans. I LOVE IT! I watch two on Instagram almost everyday, Christina Tosi at 1pm central, creator/owner of Milkbar in NYC and Masterchef judge, and Bread Ahead at 8am central, an awesome bakery in London. I actually have to set my alarm to wake up for Bread Ahead, heehee. I put my earbuds in, watch, and take notes all from the comfort of my bed. It's great. Christina Tosi is posting all her recipes on her website, so I'm sharing her popover recipe. I made these yesterday and they were awesome! So easy and kinda fun to watch in the oven. I sprinkled a Colby jack cheese mix on the top of mine, but you can do any type of cheese you like. We ate them with Easter dinner leftovers. They are kinda like an eggy German pancake texture.

Cheese Popovers

adapted from Christina Tosi
3 large eggs
2 large egg whites
1 3⁄4 cups whole milk
1 3⁄4 cups all-purpose flour
2 tsps sugar
2 tsps kosher salt
1⁄4 tsp black pepper
1 1/2 cups any kind of cheese you have, shredded

1. Heat the oven to 425°F. Grease a 12-cup muffin pan. Measure all of the ingredients except the cheese into the pitcher of a blender. Blend on medium-low until smooth and well combined. The batter will be thin.
2. Pour 1⁄3 cup batter into each cup. Each cup should be about 3/4 full. Scatter 2 TBSPs of shredded cheese evenly over the center of each of the filled cups.
3. Put the popovers in the oven and bake for 25-30 minutes, until tripled in size, hollow in the center, and a healthy golden brown on the outside. DO NOT open the oven while baking.
4. Pop out of the pan and dig in immediately. Popovers are best warm out of the oven, or the same day at the very latest.

Potato Casserole

I have graduated from my old potato casserole. This new recipe is a little faster with frozen potatoes, and more gooey because you mix all the good stuff in with the potatoes. It's my new favorite. Perfect with your Easter or Christmas ham.

Potato Casserole

Potatoes
1/4 cup melted butter
1 10.5oz can cream of chicken soup
2 cups sour cream
1 tsp salt
2 tsps dried minced onion
2 cups shredded cheddar cheese
1 30 package of frozen shredded hash brown potatoes
Topping
4 cups cornflakes
5 TBSPs melted butter
2 TBSPs grated Parmesan cheese

1. Preheat oven to 350 degrees.
2. In a large bowl, add 1/4 cup melted butter, soup, sour cream, salt, onion and stir to combine. Add cheese and stir. Add thawed potatoes and mix them in until everything is well combined.
3. Pour potato mixture into a 9x13 inch pan.
4. Crush cornflakes into crumbs in a ziplock bag. You should get about 2-2.5 cups crushed. In a small bowl, mix the 5 TBSPs melted butter, crushed cornflakes, and parmesan cheese. Sprinkle on top of the potatoes.
5. Bake for 45-50 minutes until bubbly.