I am starting my blog with a side note. I know it doesn’t make sense but I don’t care.
I was laying in bed about 7/15ths (I freaking love fractions) asleep thinking about today’s blog and I either dreamed I sneezed or I actually sneezed. I don’t know which but I do know it woke me all the way up because I tried to find evidence of said sneeze and ended up making fun of myself and decided to write this down. This was so much funnier in my head. It is 2am and my allergies are driving me batshit. GIVE ME A FREAKING BREAK people, sheesh.
Anyway, now that I have the lame story done, I realized while I was kind of asleep that I am making a Paula Deen Thanksgiving with hot buttery madness. I don’t know how my turkey will turn out but I am going to make some of my jiggly puffs for breakfast and I would like to share my jiggly puff recipe with you guys.
This is OBVIOUSLY not something I cooked but you get the point. They made them look far more delicious than I could.
I got the the recipe from my handy dandy Better Homes and Gardens cookbook and adapted it a bit. The original name was ‘Nun’s Puffs’ but I changed them since I adapted the recipe, pokemon is more appropriate for anything I do, and nun’s puffs sound like strange Catholic fetish porn.
The Ingredients:
1 entire stick of butter
3/4 cups of flour
1 cup milk
1 tablespoon plus some more sugar
4 eggs
like a tablespoon of good vanilla (it is okay to have cheap crap but really you should have one thing of good vanilla too for times like these.)
The Steps:
First pre-heat the oven to 350. The recipe said 375 but I have a ghetto oven with a broken knob that only has 350 degrees marked so everything in my house gets cooked at 350. Then Crisco the hell out of a muffin pan. It needs to be a twelve slotter. The recipe said a 12 -2in cupcake pan. I guess that is what I had since it worked out well.
Sift the flour into a separate bowl. I am a big fan of sifting flour. It is supposedly unnecessary with the new hi-tech flour but I take the time to do it anyway since my baking needs any advantage it can get. Also, I spent the six bucks on the sifter and I like the cool sounds it makes when I use the handle trigger thing.
Melt the butter in a medium sauce pan. My first variation from the recipe happened here, mostly because I read the directions badly. I threw in the tablespoon of sugar at this step. I had read the recipe three times and couldn’t figure out where the hell the sugar went and I decided to throw it in right here. On my fourth reading of the recipe, I saw the directions to sprinkle the sugar on top of the dough right before putting them in the oven. You live, you learn. I also poured in some vanilla. I have no real idea how much. More than a teaspoon, less than four tablespoons. I would guess a tablespoon.
Add the cup of milk and stir it until it boils because milk will leave that weird film on your pan if you don’t. I think the recipe specifies using a wooden spoon, I don’t know. I use my wooden spoons anyway because I love them.
Dump the flour in and stir the crap out of it with the heat still on. Try to bust up the pockets of dry flour. You will know the dough is cooked when you can stir it into a ball and it stays that way. Turn off the stove and walk away for five minutes.
Here is the annoying step: the eggs. Add an egg and stir the crap out of the mixture until the egg is fully incorporated and the shine of the egg slime is gone. Do this for all four eggs one at a time. I don’t know why you have to do it for each egg individually. The recipe told me to and I decided not to be a hero and add all of the eggs at once.
Put the dough (which is an odd consistency somewhere between a dough and a batter) into the cupcake pan. It said 2/3 full. Common sense. Oh yeah, make sure you have Crisco’ed the edges around the cups because it will expand and puff over the side, thus having ‘puff’ in the name. Sprinkle more sugar on the tops.
Cook until brown and then flip out of the pan immediately. I suggest topping with something sweetish like jelly or honey. The jiggly puffs taste kind of like custard and are very delicate but not very sweet at all.
So yeah…. That was my attempt at food blogging.
Geeks a Geeking