Category Archives: In the Kitchen

Weekly meal plans and recipes.

Almond Joy Iced Coffee #BrunchWeek

Almond Joy Iced CoffeeThis post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

Welcome to the fifth annual #BrunchWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. It is Day #4 here on H.A.G. and I need some caffeine! Brunch always needs a signature drink, and this iced-coffee is sure to please on a hot day!

Almond Joy Iced Coffee

Ingredients:

1 1/2 cups cold coffee
1 tsp. almond extract (I used and love extracts from Neilsen-Massey extracts)
ice
1 drizzle homemade chocolate syrup (or store bought)
coconut-milk creamer

Directions:

In a large glass, drizzle in the chocolate over the sides and bottom
Add your ice 1/2 way full
Add the cold coffee
Add the almond extract
Top with coconut creamer
Stir and enjoy!

*You can also blend this together in a blender to make a ridiculously good Almond Joy Coffee Frappe. ummm. Yes, please!

Almond Joy Iced Coffee

Thank you so much to our wonderful sponsors for their generosity during Brunch Week. We have an incredible giveaway below and we’d love if you would take a moment to read about them all and what you can possibly win!

Go here to see all the goodies in the #BrunchWeek Giveaway!

a Rafflecopter giveaway

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Almond Joy Iced Coffee from Hardly A Goddess
Rose Water & St. Germain Champagne Cocktail from The Barbee Housewife

BrunchWeek Egg Dishes:
Asparagus Topped Eggs with Hats from That Skinny Chick Can Bake
Huevos Gratinados from Palatable Pastime

BrunchWeek Breads, Grains and Pastries:
Apple Banana Streusel Bread from Family Around the Table
Crispy Apple Cheesecake Danish from A Kitchen Hoor’s Adventures
Gooey Lemon Blueberry Pull-Apart Bread from Girl Abroad
German Apple Pancake from Sew You Think You Can Cook
Overnight Raspberry French Toast from Hezzi-D’s Books and Cooks
Peach Custard Tart from The Redhead Baker
Pecan Gingerbread Buns from Jane’s Adventures in Dinner
Pineapple Sweet Rolls from Cooking with Carlee
Raspberry and Chocolate Grilled Cheese from Brunch-n-Bites
Cinnamon Apple Sourdough Waffles from My Catholic Kitchen
Southwestern Style Farro Breakfast Bowl from Cooking in Stilettos

BrunchWeek Main Dishes:
Apple, Grape, and Walnut Chicken Salad from Love and Confections

BrunchWeek Fruits, Vegetables and Sides:
Apple & Grape Breakfast Salad from The Chef Next Door
Cheddar Broccoli Soup from Cindy’s Recipes and Writings
Fully Loaded Stuffed Potatoes from A Day in the Life on the Farm

BrunchWeek Desserts:
Champagne Pound Cake with Rose Water Frosting from Sweet Beginnings
Lemon Cheesecake Parfaits from Cookaholic Wife
Lemon No Bake Cheesecake from Feeding Big

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.

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Easy Popovers with Honey Butter #BrunchWeek

Easy Popovers with Honey ButterThis post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

Welcome to the fifth annual #BrunchWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. It’s Day #3 in my #BrunchWeek adventure and I’d like to share with you all the story of popovers and me. Yes, there is a story.

We (me and the Popovers) have a long standing relationship that started with one of my first jobs, cleaning rooms at a quaint little inn in Central New York…My two fellow chambermaids (you know who you are –wink) and I would be almost done cleaning rooms, bemoaning the disgusting nature of messy-folk and whine endlessly, just tired from being hormonal teens who didn’t really want to clean rooms, but needed the money to go out that night with our friends.

After all that work we needed a break. We would go down to the laundry room to sort-of fold laundry, but mostly to just sneak popovers and ginger-ale from the restaurant’s kitchen to enjoy as we folded.  Never had I had something so delicious. Even a cold popover and warm ginger-ale never tasted so good after cleaning those rooms. This was the first, but certainly not the last time of enjoying popovers both cold and warm from this very kitchen.

Popovers with Honey Butter

I happened to get married in the same inn several (many) years later, and of course popovers were on my brunch agenda again. This time they were hot but still just as delicious. The best thing to enjoy a hot popover, is the honey butter that is served with them when you eat at the restaurant, and I have to say, my kids were over the moon for these little lovelies, when I recreated the recipe,  letting the butter drip, drip and asking me for another.

Popovers with Honey Butter

These bring back some fun memories for me, for sure, but to be honest, I never made them before! My mother bought me this exact (affiliate linkpopover pan for Christmas so now I am a popover baker. The pan is sort of a must for these, but you can use a custard cup- but you need 6 of them for this recipe. If you don’t have custard cups or a popover pan…go get the popover pan. It is easy to clean, and small to store somewhere. Popovers are fun and honestly if I knew they were this easy, I would have been making them for years!

This recipe is adapted from my favorite (affiliate link)Better Homes and Garden’s Cookbook and the method is adapted from Marlene Sorosky Gray’s recipe.

Easy Popovers with Honey Butter

Ingredients:

2 large eggs
1 cup milk (I use 2%)
1 cup all purpose flour
1 tsp. kosher salt
1 tsp. sugar (I like Dixie Crystals)
2 Tbsp. melted butter

Directions:

In a small sauce pan, heat the milk over medium heat until it has small bubbles around the outside of the pan but it isn’t boiling- watch carefully.

In a separate bowl, add your two eggs and using a hand mixer, beat until frothy. Once the milk is hot, slowly add it to the eggs while whisking/beating. Add the flour, salt and sugar. Add the melted butter. Whisk until combined.

Place in the refrigerator for one hour or longer.

When you are ready to cook them, heat the oven to 375*
Place your popover pan (or you can use custard cups) in the middle of the oven.  Heat the pan for 5 minutes. Remove and spray with non-stick spray or mist with oil.

Whisk the batter to combine it again, and then fill each popover cup half way full.

Bake for 45-50 minutes. Remove from the oven and serve immediately. Or remove but leave uncovered for up to 4 hours. You can reheat in a 400* oven for 5 minutes to crisp them again.

Serve with honey butter* or your favorite jam. Makes 6 popovers.

Easy Popovers with Honey Butter

*For the Honey Butter

It is around a combo of 4:1.  Four parts butter to one part honey is best, but you can add more honey if you love it and less if you don’t. You can sprinkle with a touch of cinnamon or little vanilla if you like too and that is yummo, but straight out honey and butter just works!

Ingredients: For one batch of popovers I use 4 Tbsp. butter and 1 Tbsp. honey.

Directions: Soften the butter and with a mixer, blend until smooth. Add the honey and blend until combined. Use immediately, or refrigerate until ready to use. Let it sit out a bit before using to let it soften again…sosososo good.

Thank you so much to our wonderful sponsors for their generosity during#BrunchWeek. We have an incredible giveaway below and we’d love if you would take a moment to read about them all and what you can possibly win!

Go see what all the fun prizes are being given away this #BrunchWeek!

a Rafflecopter giveaway

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Pineapple Citrus Smoothie from It Bakes Me Happy.
Southern Spiked Mango Iced Tea from The Crumby Cupcake.

BrunchWeek Egg Dishes:
Cheddar Asparagus Mini Quiche from Amy’s Cooking Adventures.
Goat Cheese and Asparagus Breakfast Souffle from Palatable Pastime.

BrunchWeek Breads, Grains and Pastries:
Apple Cheddar Chop Bread from A Day in the Life of the Farm.
Apple Cinnamon Buns from Books n’ Cooks.
Apple Lekvar Sweet Rolls from Cindy’s Recipes and Writings.
Apple Hotteok (Fried Stuffed Pancakes) from kimchi MOM.
Apricot Danishes from Sarcastic Cooking.
Braided Apple Ginger Danish from The Spiffy Cookie.
Bourbon Banana Waffles from Forking Up.
Cinnamon Sugar Apple Muffins from Rants From My Crazy Kitchen.
Easy Popovers with Honey Butter from Hardly A Goddess.
Glazed Cinnamon Buns from That Skinny Chick Can Bake.
Strawberry Rhubarb Almond Rolls from Wholistic Woman.
Ultimate Cheese Muffins from Jane’s Adventures in Dinner.

BrunchWeek Main Dishes:
Breakfast Loaded Tatertot Casserole from Big Bear’s Wife.
Grilled PBJ with White Cheddar and Bacon from Nik Snacks.
Steak and Eggs Oscar Style from The Redhead Baker.

BrunchWeek Fruits, Vegetables and Sides:
Aloo Tiki with Apple-Tamarind Chutney from Culinary Adventures with Camilla.
Asparagus Salad from Cookaholic Wife.
Asparagus Caprese Salad from The Barbee Housewife.
Cheesy Potato Asparagus Tart from Sew You Think You Can Cook.
Garlic Roasted New Potato and Asparagus Salad from An Edible Mosaic.
White Cheddar Pimento Cheese Spread from Love and Confections.

BrunchWeek Desserts:
Chocolate Rose Truffles from Cooking with Carlee.
Coffee Almond Fudge from Family Around the Table.

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.

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Mesclun Salad with Grilled Asparagus & Raspberries #BrunchWeek

his post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

Welcome to the fifth annual #BrunchWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures.  Today is Day#2 in my line-up for the deliciousness that is #BrunchWeeek!Mesclun Salad with Grilled Asparagus & Raspberries

I am a salad girl, as you may know and even with Brunch, I love to have a great salad to balance out all the goodies that I may be stuffing in my face all day! I found this wonderful salad in a catering cookbook, called (affiliate link) Divine Kosher Cuisine . Now, I don’t keep kosher, but I do love any cuisine calling itself “divine!” This is a great book full of make ahead recipes and whole chapter dedicated to salad, which is my jam.

What makes this salad special is the addition  of garlic-streusel, which is just bread-crumbs and garlic sautéed in a little butter. And it totally makes this salad sing! I adore asparagus, and it is so easy to use a grill pan to quickly cook it up for this salad. See?Grilled Asparagus

Thank you especially to Michigan Asparagus for sponsoring and inspiring recipes during #BrunchWeek! Want to know some random fact about Michigan Asparagus? I knew it! Here are some of the cool things about Michigan Asparagus:

  1. The season is early/mid May – June
  2. They are one of the only (and largest) domestic production regions for US grown asparagus. That means less food miles and fresher asparagus that isn’t coming from some other country.
  3. The hand harvested spears are “snapped” versus cut. What that means is you get fresher, more usable asparagus with less woody end.

So now you know. You’re welcome! Here’s the recipe:

Mesclun Salad with Grilled Asparagus & RaspberriesMesclun Salad with Grilled Asparagus & Raspberries

Ingredients:

Garlic Streusel:

3/4 cups fresh bread crumbs, or panko crumbs
1 1/2 tsp. olive oil
2 cloves garlic, pressed

For the salad:

6 cups mesclun mix (spring greens)
16  asparagus spears
1 pint fresh raspberries
Favorite vinaigrette dressing (if you can find raspberry vinaigrette, it’s wonderful!)

Directions:

In a medium skillet, add the oil, breadcrumbs and garlic and sauté over medium low heat for 5-7 minutes until lightly browned. Take care not to burn as the garlic will get bitter. Set aside.

Assemble: Grill the asparagus spears on the stove in a grill pan, or on your grill, until bright green but not wilted. Remove when done and cut into 1-inch pieces. Toss the greens lightly with the dressing. Add the asparagus spears and raspberries. Sprinkle the garlic streusel over the top. Serve individually or on a large platter for a buffet.

Thank you so much to our wonderful sponsors for their generosity during Brunch Week. We have an incredible giveaway below and we’d love if you would take a moment to read about them all and what you can possibly win!

Go here to see all the giveaways in detail that you can win during #BrunchWeek!

a Rafflecopter giveaway

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Apple Berry Smoothie from The Nifty Foodie
Apple Brunch Punch from Cooking With Carlee

BrunchWeek Breads, Grains and Pastries:
Apple Danish Braid from The Redhead Baker
Berry & Cream Cheese Stuffed French Toast with Citrus-Apple-Berry Compote from Sweet Beginnings
Buckwheat and Pepper Jack Waffles from A Kitchen Hoor’s Adventures
Cinnamon Apple Dutch Baby from Palatable Pastime
Cinnamon Apple Oatmeal Bake from The Chef Next Door
English Muffins from Sew You Think You Can Cook
Iced Berry Breakfast Braid from Hezzi-D’s Books and Cooks
Raspberry Sweet Rolls from Cookaholic Wife
The Best Yeasted Wafffles from The Barbee Housewife

BrunchWeek Main Dishes:
Asparagus Pizza from Feeding Big
Asparagus, Egg & Prosciutto Brunch Pizza from Love and Confections
Seriously Sharp Grilled Cheese with Gazpacho Shooters from Culinary Adventures with Camilla

BrunchWeek Fruits, Vegetables and Sides:
Green Bean and Potato Salad from A Day in the Life on the Farm
Individual Swiss and Asparagus Tarts from Family Around the Table
Mesclun Salad with Grilled Asparagus & Raspberries from Hardly A Goddess
Sweet Potato Hash from Brunch-n-Bites

BrunchWeek Desserts:
Mini Rustic Apple Pies from Forking Up

Mesclun Salad with Grilled Asparagus & Raspberries


Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.

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