I thought I would be domestic and make popovers since Mr. Fix-it enjoys pastries and also I had milk in the house (we're not big milk drinkers here, but I just had to take advantage of the milk deal at the grocery store; most of the milk went to BIL's for the kids). I used David Lebovitz's recipe, but next time, I'm going to try Rose Levy's recipe or maybe a combination of the two.
I used my Pampered Chef muffin pans and made 10 HUGE popovers. If you follow the Lebovitz recipe and use regular muffin tins (I think the Pampered Chef pan is the same size), I recommend filling the cups 1/3 full, definitely less than 1/2 full, and baking for 25-30 minutes. I used baker's sugar (finer than regular sugar) for dipping, but I think I would have liked the crunch of regular sugar better.
Here are the popovers, pre-dipping (first butter, then cinnamon sugar, yum!). You can see how much they "popped." And this is after they had collapsed a bit.