I was actually dreaming of making some cinnamon rolls for the weekend, but it seemed like more
effort than I was willing to put forth, so I turned to popovers instead. They are so easy and I actually ended up
liking them better because they are indulgent, yet do not settle like a brick of (sweet, sweet) dough in your stomach
(no offense cinnamon rolls). So I whipped up this treat to cozy-up and make it through this gray and cold (literally and figuratively) last weekend
of January (the Monday of months).
In brighter news, Henry is now officially 13 months! We are getting a good system down with him, both schedule and food wise, which
were two of my focuses for this month. We weren't per say having any issues, but the food part especially, I was having trouble figuring out different things
to make him. I now think I have a pretty good formula and it is following my motto for this year - "work smarter, not harder". I will hopefully share some of those ideas
Cinnamon Sugar Popovers
40 minutes bake, 20 minute prep
- Special Equipment: Popover Pan & Filling piping nozzle and bag
- 4 eggs - put uncracked eggs in dish of warm water to bring more to room temperature
- 1.5 cups milk - lukewarm
- 1/2 t salt
- 1.5 cups flour
- 3 T melted butter
- 1 cup sugar
- 1 T cinnamon
- 5 T butter, melted
- 1 pkg cream cheese, softened
- 1-2 T maple syrup
- zest from 1 orange
- 1 T orange juice, preferably squeezed
Preheat oven to 450 degrees, popovers should go on lowest rack - so remove other racks accordingly, then start batter.
This batter does better when at room temperature.
*I used my Vitamix blender, but you can whisk all ingredients in a bowl by hand or with your mixer*
Grease your popover pan (You can use a regular muffin tin, but you won't get as high a popover and will make about 12)
Blend milk, eggs and salt until completely combined.
Blend flour and salt until slightly frothy and combined.
Quickly blend in finely shredded parmesan cheese and melted butter.
Fill popover pan 3/4 of the way full - this amount did 6 perfectly
Bake at 450 for 20 minutes.
Then without opening door, reduce to 350 for 10 - 15 minutes.
While popovers cook, mix together cream cheese, orange zest and juice and maple syrup, set aside.
Mix sugar and cinnamon together in a bowl or on a deeper plate.
Overturn popovers onto cooling rack and poke a small hole in the bottoms of each to let steam escape (they will get soggy otherwise).
Brush with melted butter and roll in cinnamon sugar, place back on cooling rack.
When all popovers have been rolled in cinnamon sugar, pipe in desired amount of cream cheese filling through the hole that you made in the bottom of the popovers.