I write this as I lounge on a friend's couch after an exhausting week of apartment hunting in New York City. This is my last Salt to Taste column — I'm moving to the city for a new job. I'll miss sharing my food adventures with you guys. I'll miss getting emails about recipes that resonated with you. I'll even miss the fan/hate mail. I got one around this time last year from a woman who was horrified by the bacon chocolate chip cookies I had made. I was apparently contributing to the nation's obesity problem. But the woman, she took the time to type up a letter, sign it, attach a couple of supporting documents and mail it. The old school way. I was touched.

It was not my intention to make you all fat. It was my intention to find and nurture a community of people who share an enthusiasm for food and cooking, and especially baking.

Because when you find a recipe like Joy the Baker's cinnamon sugar popovers - aptly described on her blog as the popover equivalent of a churro (a crunchy fried doughnut shaped like a stick, smothered in cinnamon sugar) - how could you not share? I want you all to make these, and love them as much as I did. The high oven temperature the popovers first bake in helps create the lightly crunchy exterior. The hollow insides, meanwhile, are light and airy and just eggy enough. The popovers themselves are not very sweet, so you can really control the overall sweetness by how much cinnamon sugar you sprinkle on each popover. Me? I like a heavier hand for the full churro effect.

A couple of notes:

I found I didn't need as much butter or cinnamon sugar as Joy the Baker called for, so I cut the amounts in half in the recipe below. Feel free to use more if you're feeling gluttonous.

I worried the edges of the popovers were burning, so I turned the temperature down from 450 to 350 degrees just before the 15-minute mark. I also removed the popovers from the oven 5 minutes before the recommended time. I found 10 minutes at 350 degrees worked for me, but if the popovers don't look puffy and golden at 10 minutes, keep them in for a little longer.

Thank you for reading the blog for the last couple of years and having enough faith in me to give the recipes a try. I'm on Twitter and Instagram, so I hope to see some of you there. I'm @thedailycho.

Cinnamon sugar popovers

adapted from joythebaker.com

for popovers:

1 cup whole milk

2 large eggs, room temperature

1 teaspoon vanilla extract

1 cup all-purpose flour

2 tablespoons granulated sugar

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

to sprinkle on the popovers:

3 tablespoons unsalted butter, melted and cooled slightly

1/4 cup granulated sugar

1/4 teaspoon ground cinnamon

Preheat oven to 450 degrees. Generously grease a 12-cup muffin tin. Set aside.

In a medium bowl, whisk together milk, eggs and vanilla until well combined.

In a small bowl, whisk together flour, salt and 1/2 teaspoon cinnamon. Add dry ingredients to the wet ingredients and whisk together until all lumps are gone. The batter will be thin, like pancake batter.

Fill each muffin tin well about one-third of the way up.

Bake for 15 minutes, then reduce temperature to 350 degrees and continue to bake for about 10 minutes. No peeking - the popovers may deflate if you open the oven door prematurely.

While the popovers are baking, melt the butter and set aside to cool. Mix 1/4 sugar and 1/4 teaspoon cinnamon in a small bowl. Set aside.

Remove popovers from the oven and spoon melted butter over them. Sprinkle with cinnamon sugar, sprinkling each popover twice.

Best straight out of the oven. Makes about 14.