Recipes for jalapeno poppers - 5 recipes

I have tons of cooking anecdotes with my sister, and here's another one. Jalepeno poppers. We experimented. Our first time attempting one of these recipes, she warned me not to touch the jalepenos without gloves on, but I got excited and cut one bare handedly. It was only my first mistake. Not only did it burn the small cut on my finger, but then I itched my eye. That was mistake number two. It burned for hours, and no amount of water helped with the pain. In the end, they came out delicious and I absolutely loved them, despite my suffering. We even had a small gathering with other things like pigs in blankets and chicken wings, and they were a hit! So, lesson is: try these, and wear gloves.

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Ingredients

2 large water or soda bottles (empty)
2 cups flour
1 cup sugar
2 sticks butter
6 eggs
1 tbsp baking powder
1 cup heavy cream
4 tbsp cocoa powder

Method

Preheat oven to 350°F.
Ready 2 large plastic bottles, cleaned and dried.
Add 1 cup of flour to each bottle.
Add 1/2 cup of sugar to each.
Melt butter, then add equal halves to each bottle.
Add 6 eggs, 3 in each.
Add 1/2 tbsp of baking powder to each.
Add 1/2 cup of heavy cream to each.
Shake the bottles thoroughly until the contents are well mixed.
In one of the bottles only, add the cocoa powder.
Beginning with the cocoa powder mixture, add a dolop of batter to the center of a circular
baking tin. Do the same with the other mixture, placing the dolop directly in the center of the previous one.
Continue with alternating additions of each mixture until all batter is used and the tin is full.
Place in the oven and bake for 30 minutes.
Serve and enjoy!