Are They for Breakfast or Dessert?

I get my ideas and my inspiration from numerous sources all the time. Some of those sources are from other foodies, like a lot of you.  I got this idea from fellow food blogger and friend, Gail, from snapshotsincursive.  Gail has many fantastic ideas and she always presents them so beautifully too.  Gail had posted her recipe for her nutmeg and cinnamon popovers and the recipe just spoke to me.  I knew I had to make them right away.

I love popovers of all kinds, and we both love foods with cinnamon and nutmeg too.  I make popovers all the time.  For this recipe, I followed Gail’s recipe to the tee (mostly), which is very unusual for me, but my popovers, though still very tasty, did not turn out as pretty as Gail’s did.  The first thing Larry said when I took them out of the oven and finished them was “they don’t look like they do in the picture”.  Thanks Larry.  Really.  They did at first, but then they sank a bit, which tends to happen with a lot of delicate rising breads and pate a chouxs here in Colorado, at higher altitudes.   I should have listened to my instincts, but instead I chose to follow the recipe.  So, for those of you who live in higher altitudes like me, the things to remember are to use slightly more flour, a little less sugar, turn the oven temperature up a bit more and cook a little longer.  I simply did not follow my own rules of advice here.  I guess I was just to excited about following Gail’s recipe to think properly.  🙂  “These things, they do happen”, to quote Carlotta from Phantom of the Opera.

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Once we got past the fact that my popovers were not as pretty as Gail’s, we had to give them a test try.  As expected, they were light and fluffy and delicious, despite the fact that they sank a bit after taking them out of the oven.  We enjoyed them for breakfast, just out of the oven, before I had to run off to work.  Then we enjoyed them in a slightly different way later, for dessert.

Cinnamon and Nutmeg Popovers

Again, this recipe only calls for a few simple, everyday items that most of us have on hand at any time.

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Preheat the oven to 400* F or 200* C, unless you live in higher altitudes, then preheat the oven to 425* F.

Spray a muffin pan with cooking spray.

 

The Popovers

6 eggs

2 cups cream, I used heavy cream, but you can also make it a little lighter, by mixing 1 cup of heavy cream with 1 cup of milk

1/4 cup butter, melted

2 tsp almond extract

2 tsp vanilla

1 tsp salt

3 TBSP sugar – 2 TBSP in higher altitude

2 cups flour – because I live in a higher altitude, I always use a high altitude flour.  Also use about 2 1/4 -2 1/2 cups of flour if at a higher altitude too.

 

Gail mixed everything together in the food processor, which I did too this time, but usually, I mix the dry ingredients together first, then mix the wet ingredients together and add them separately.  Both methods work just fine.  Mix just until all the ingredients are well blended and there are no lumps in the mix.

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Then pour the batter into the prepared muffin pan, filling each cup only about 2/3 full.

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If you live in lower altitude areas, bake the popovers for about 30 minutes, and if you live in higher altitudes, bake them for about 40 minutes or until they are golden brown.  DO NOT open the oven door while there are baking.  This will also make them sink and deflate.  Once they are done, remove them from the oven and let them cool for about 2 minutes, then top them with the butter, cinnamon and nutmeg topping.  The tops were still a little bland here, but the bottoms were golden to perfection.

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The Topping

2 TBSP melted butter

1 TBSP cinnamon

1/2 tsp nutmeg

 

Mix the cinnamon and nutmeg together in a separate dish.  Brush the popovers with the melted butter then roll them in the cinnamon-nutmeg mixture and completely cover the popovers with the topping.

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These wonderful popovers are delicious as is or …..

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You can heat them up a bit and serve them with ice cream and a little extra cinnamon nutmeg topping later.  Either way, they just melt in your mouth.

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Please stop by snapshotsincursive too and see Gail’s beautiful cinnamon-nutmeg popovers too.  Thanks Gail for this fabulous recipe, even if mine “did not look like yours”.

 

 

 

 

 

 

 

 

 

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

40 thoughts on “Are They for Breakfast or Dessert?”

  1. Hi there ! I follow your blog, and I also love this recipe that Gail posted. You might check her opinion on this, but your treats might also have baked a bit differently because Gail had suggested using a bouchon pan. 🤗

    Liked by 1 person

      1. I love your blog ! I felt that I had travelled to Spain with you. A woman, or man who loves to cook, and share food, is a kind, trustworthy person. I bet that the popovers smelled delicious too. Great cooking is the ultimate aromatherapy ! 🤗

        Liked by 1 person

  2. Oh my goodness, Jeanne. I had no idea you lived in a higher elevation. I understand the difference because I lived for awhile in the Allegheny Mountains. I also used a popover pan which is much deeper than a muffin tin. I KNOW they smelled divine and tasted delicious. Thank you for going the extra mile in making my recipe. 💕

    Liked by 3 people

  3. Yet again, you’ve got me drooling over here! I LOVE most things cinnamon, like you, and this recipe sounds like perfection. I don’t think I’ve ever made anything quite like it but the recipe looks very doable, even for a novice like myself! You always write so easy to understand and make it nearly irresistible to try.

    Thank you for sharing this! I’m going to print it off and see if we can’t get this one in the oven ASAP. 😛 You’re awesome! (Nevermind what Larry said! haha! What’s he know anyway?) 😂 Kidding of course! Have a beautiful day!

    Liked by 2 people

    1. WOW!!!!! Thank you so much for the great compliment. Best of luck on your blog too. I will definitely check it out. Would you like to submit any recipes, with pictures of your dessert, and you of course, to be featured as my next guest chef? I am always looking for new guest chefs. I want to see what’s cooking in everyone else’s kitchen, and this would help promote your blog too. If you are interested, send everything to me at my email address which is ljbjej@q.com. I would love to promote you and feature you and your blog. 🙂

      Like

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