and so to commemorate my move into a new house, my first dish was a classic. kraft boxed macaroni and cheese. but once we unpacked some kitchen utensils, i got to make a yummy recipe i've seen making a few rounds this month.
it's a david lebovitz popover recipe that somehow turned into the best mix of french toast and muffins i've ever eaten. chewy, eggy, sweet, and crunchy from the cinnamon sugar.
Cinnamon Puffs - adapted from a NYTimes recipe by David Lebovitz
For the puffs:
Softened unsalted butter, for greasing the pan
2 tablespoons butter, melted
3 large eggs, at room temperature
1 cup whole milk, skim seems to work well too.
1 teaspoon salt
1 1/2 teaspoons sugar
1 cup flour
For the sugar coating:
1/2 cup sugar
2 teaspoons ground cinnamon
4 tablespoons butter, melted.
1. Preheat the oven to 400 degrees. Liberally grease a nonstick popover pan, or a muffin pan with 1/2-cup indentations, with softened butter.
2. For the puffs, put the 2 tablespoons melted butter, eggs, milk, salt and sugar in a blender and whiz for a few seconds.
3. Add the flour and whiz for 5 to 8 seconds, just until smooth.
4. Divide the batter among 9 greased molds, filling each 1/2 to 2/3 full.
5. Bake for 35 minutes, until the puffs are deep brown.
6. Remove from the oven, wait a few minutes until cool enough to handle, then remove the puffs from the pans. You may need a small knife to help pry them out.
7. Mix the sugar and cinnamon in a medium bowl. Thoroughly brush each puff all over with melted butter, then dredge in sugar and cinnamon mixture to coat completely. Let cool on a baking rack. Makes 9 puffs.