Cooking, baking, and more...oh my!

As many of you may know, I love to be in the kitchen.  Some of my favorite memories are in the kitchen. Whether that be in Stockdale making chicken and dumplings with Grandmommy, dredging the chicken for baked chicken with my mom, sharing a meal with my family, or even cleaning the kitchen with Klare while dancing to the 80s favorite "Total Eclipse of the Heart".  I love trying out new recipes, so I have decided to post some of the new recipes I try! Today, I tried something I found on Pinterest.  They are Sugared Puffs by David Lebovitz from New York Times Magazine.

For the puffs:
Softened unsalted butter, for greasing the pan
2 tablespoons butter, melted
3 large eggs, at room temperature
1 cup whole milk
1 teaspoon salt
1 1/2 teaspoons sugar
1 cup flour

For the sugar coating:
2/3 cup sugar
1 teaspoon ground cinnamon
4 tablespoons butter, melted

Preheat the oven to 400 degrees. Liberally grease a nonstick popover pan, or a muffin pan with 1/2-cup indentations, with softened butter.

For the puffs, put the 2 tablespoons melted butter, eggs, milk, salt and sugar in a blender and whiz for a few seconds. Add the flour and whiz for 5 to 8 seconds, just until smooth.

Divide the batter among 9 greased molds, filling each 1/2 to 2/3 full.

Bake for 35 minutes, until the puffs are deep brown.

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.

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.

Here are some pictures from my baking experience today:

 The recipe says to use a pop over pan, but I used my mini muffin pan.  I only had to bake them for 30 minutes instead of 35, and they came out perfect. Hope you enjoy this delicious recipe!

Cheers!