winning entry here.) This popover idea is equally brilliant and deserving of awards. Popovers are so simple and old-fashioned — just an eggy batter that's cooked quick and hot in the oven, resulting in a dramatically puffed and airy interior, and a crisp, golden, chewy exterior. (They're pretty perfect with soup, I have to say.) But Susan takes this savory bread beyond its origins, by adding coconut flour to the popovers and tucking a few squares of dark chocolate inside as they bake. Could this be the Americana answer to the French chocolate croissant? I think it just may.
→ Get the recipe: Coconut and Dark Chocolate Popovers at DoughmessticSee another recipe from Susan: Candy Apple Pie (Image: Susan of Doughmesstic)