Parmesan Herb Popovers

I love popovers. They're kinda tough to describe but they're all light and fluffy inside and crisp and almost fried on the outside....they're sort of like a roll/donut hybrid? Sort of? Thus far I have 2 favorite popover recipes that I've made-classic popovers and cinnamon sugar popovers. Today I mixed things up by making SAVORY popovers!

....truthfully...I'm reluctant to call these popovers. Their texture is a bit different and they are a WHOLE LOT eggier. They do rise up and look pretty like popovers, though. Now...as you may know...I'm not a fan of eggs (I mean I obviously bake with them but I don't like just eggs, not a fan of the taste) so I didn't end up being totally in love with these parmesan popovers. I realize this is a weird thing to say as I'm sharing the recipe but...we're honest here, people. It's how we do.

And anyway...I'm a picky weirdo. Just because I didn't love something doesn't mean you won't!

They're beautifully chewy-look at those pretty air pockets! They're also very subtly flavored with Parmesan cheese and herbs, nothing overwhelming, just the right amount. They would be a fantastic alternative to rolls to serve with your dinner (Especially with pot roast or roast chicken).

Cinnamon Sugar Popovers

I don't know why popovers aren't more of a thing? Are they a thing where you live?? All I know is I had never heard of one, much less had one, until a couple years ago via this bloggy-verse I inhabit. And I looove them! They're like...part pastry, part roll, part donut (like, the freshly fried dough kind, not the Dunkin Donuts kind). And how easy are popovers to make? SO. DANG. EASY! Again...why are these not more of a thing??!

I don't know what it is...but there's something about biting into a crunchy coating of butter and cinnamon sugar, and then being greeted by an airy, yet chewy, center that is just...heaven.

I would not be too surprised if I saw a little baby angel fly out of one of these lovelies. True story.

I mean...magic has got to be involved. Somehow a tiny little amount of batter rises up into these gorgeous pillars-like....what's the science involved?? I have absolutely no clue. Sooo....let's just call it magic.

If I was one of those super cool people that I see all the time on Instagram or that I knew back in NYC, I would create a beautiful tablescape (with some stunning flower arrangements-maybe peonies-in a vintage "oh I just had this laying around and it happens to be super artsy" kind of way. Ditto to a bunch of mismatched plates and maybe mason jars as glasses.) and serve brunch to my super cool group of friends, and I would probably have mimosas (using fresh squeezed orange juice), local and organic milk, a bunch of beautiful jams and honeys, European butter, waffles, French toast, and various pastries-INCLUDING these popovers.

Well...even though I am positive I could never in 100 years make the rest of that artsy, hip, lovely brunch happen, at least I've got these cinnamon sugar popovers!

Theoretically you could coat these popovers in anything you want (omigosh I wonder if I tossed them in powdered sugar if they would taste even more donut like??!) but...cinnamon and sugar just scream DELICIOUS BREAKFAST to me! You can also drizzle some honey on there. Or serve with jam. But...again...I liked them just like this.

Don't mess with perfection my friends! 

...Unless you want to, totally do what you want.

Mini Cinnamon Sugar Popovers

Easter is coming up. Michael and I will be spending it here in NY, with just each other (wish we could be with our family), but I want to make it feel like Easter, nevertheless! That's why I'm making a big dinner. And you know what else I'm making? These mini cinnamon popovers for breakfast.

 For some reason they just scream EASTER to me. 

Plus they're super duper tasty.

It's fun to think about what Easter will be like when we have little ones--I'll make all sorts of cute bunny and chick, etc. treats for them, we'll hide eggs for them to find, etc.! I sort of can't wait to get to that part :)

Right now I have to attempt to create these holidays for us, which can be hard when it's just us two. 

Anyway, these popovers are super yummy and comforting! Cinnamon sugar always makes me think of the toast my mom would make me when I didn't feel good (I don't know why that was the thing to eat, but it helped *shrug*), so these popovers definitely have the comfort food factor for me. Plus, they're so tiny you can just pop a bunch of them into your mouth! It's fun! Michael and I both really loved these.

 I just wish I had an actual mini muffin tin. The tins I have create something more akin to mini cinnamon sugar....discs....than popovers. Yummy discs, though!

Popovers-Holiday Recipe Exchange: Week Nine (Holiday Baking).

My nickname used to be "The Carbohydrate Queen". I love bread, rolls, pasta, and the like. So, the best breakfast I could have had on any holiday morning (most of all Christmas) was homemade bread. I have yet to be able to tackle homemade bread myself (excluding friendship bread), so for this week's Holiday Recipe Exchange challenge I am submitting these super easy, super delish. popovers.

(To see my other Holiday Recipe Exchange posts: Week 1 Parts 1 and 2, Week 3, Week Six, and Week Seven)

Before I became food blog obsessed, I had never heard of popovers. But they looked good and like rolls so I was in! Especially when I found this recipe! If you are a popover newbie, like me, I'll try to sum up what they are like:

They are like light, airy rolls...that are also sort of fried.

I know. Confusing. But trust me-goooood.

They're also pretty.

So, if you've got childrens running around your house, or maybe just an insatiable boy, or-heck-even just little adorable you, make these for breakfast, or to serve as a roll on the side. I especially encourage you to make these this Thanksgiving, or maybe Christmas. 

Note: These are best served fresh from the oven and hot, but if you keep them in a Ziploc bag, or something, they keep well for a little while, and you can just heat them up in your microwave for a bit and then voila! They're still good :).