other people's kitchens: at long last

so i've been taking a little bloggy break, with a serious move in the works. and now, this blog is no longer appropriately titled! because now, i have my own kitchen!

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.