Tag Archives: dough

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!

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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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Homemade Chicken Sausage & Egg Stromboli #BrunchWeek

This 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. We are so excited to have you join us this year as we celebrate Brunch and prepare for Mother’s Day.

 

Forty Bloggers from around the North America will showcase their best brunch dishes, from cocktails to cakes, danish, tarts, and pizzas – with 170 recipes, there is something for everyone! Our amazing Sponsors have donated some great prizes for the #BrunchWeek giveaway. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!

 

Prize #1 Red Star Yeast is giving one winner an amazing baking set, which includes “I Knead to be Loaved” apron, French rolling pin, Bench/Dough cutter, Oven mitt, Dough scraper, Bamboo spatula, Silicone spatula, Measuring spoons, Kitchen towel, 6 3-strips of Red Star Yeast, Red Star Yeast recipe book, Kansas Wheat Commission recipe book

For more than a century, home bakers have trusted the high quality and consistent performance of RED STAR Yeast. Inspiring bakers from novice to professional, our goal is your baking success! Visit redstaryeast.com for hundreds of tried & true recipes, baking tips and how-to videos. Better yeast. Better bread. Every time.

Prize #2 Dixie Crystals is giving one winner 1 case of 2-lb Extra Fine Granulated Sugar, a silicone baking mat, White Marble Pastry Board and Marble Rolling Pin, and Dixie Crystals red ruffle apron.

Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. Our pure cane sugar products are all natural, non-GMO and provide consistently delicious results.

Prize #3 Cabot Creamery Coop is giving one winner $50 assortment of Cabot Cheese, one Berghoff Cheese Knife and one Slate Cheese Board

Cabot is a co-operative owned by 1,100 dairy farm families throughout New England & New York. In our farmers’ communities, they are often the ones to volunteer first. We honor their community spirit with our Reward Volunteers program. Learn more & start logging your volunteer hours today! www.RewardVolunteers.coop

Prize #4 Nielsen-Massey Fine Vanillas & Flavors is giving one winner a set of their pure flavors: 2-oz each of Orange, Lemon, Peppermint, Almond, Chocolate, Coffee, Rose Water, and Orange Blossom Water.

Nielsen-Massey Vanillas has been crafting the world’s finest vanillas and flavors since 1907. Each of Nielsen-Massey’s all-nature pure flavors are crafted with premium ingredients, sourced from around the world and chosen to meet the utmost quality standards. From lemon to peppermint to coffee or chocolate, Nielsen-Massey’s pure flavors offer convenience, quality and consistency to ensure your favorite recipes taste delicious every single time. All products are gluten-free, allergen-free, GMO-free, all-natural and Kosher.

Prize #5 Michigan Asparagus is giving one winner an Asparagus Steamer Pot with $40 gift card to Williams Sonoma and a box of fresh Michigan Asparagus

Fresh asparagus is the taste of spring and Michigan is one of the largest domestic asparagus growers in the U.S. Michigan Asparagus is available mid-May through June and is the only hand snapped harvested asparagus which means more usable asparagus and less waste.

 

Prize #6 Rainier Fruit is giving one winner a set of 3 stoneware pie plates with $40 Williams-Sonoma gift card and a box of fresh Lady Alice apples.

If you love apples, pears, cherries and blueberries than Rainier Fruit is the fruit brand for year. Nestled in the shadow of Mount Rainier, we focus on growing fruits and living a lifestyle that is Wholesome to the Core and brings you the best of organic and conventional grown fruit including our proprietary Lady Alice apples and all your other favorites like Honeycrisp and more.

RAFFLECOPTER CODE:

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Now for the recipe! This may indeed be my longest post I have ever posted, but the #BrunchWeek intro had to take precedence with all those goodies to give away! I want to especially thank Red Star Yeast and Cabot Cheese for inspiring me to make this brunch recipe with their wonderful products!

Homemade Chicken Sausage & Egg Bake Stromboli

chicken sausage & egg stromboli

This is a great make ahead and freeze stromboli, and it’s so pretty that you will proud to serve it to guests or your next family gathering or brunch!

Ingredients:

For the Dough:

3/4 cup lukewarm water
1/2 tsp. salt
1 tsp. sugar
1 1/4 tsp. Red Star Platinum Yeast
2 cups all purpose flour

For the Chicken Sausage:

1/2 cup onion, chopped
1/2 cup pepper, chopped
1 pound ground chicken
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. parsely
1/2 tsp. salt
1/4 tsp. oregano
1/4 tsp. poultry seasoning (or sage)
1/4 tsp. paprika
1/4 tsp. ground black pepper
1/8 tsp. cayenne pepper

Eggs:

6 eggs
1/2 cup egg beaters

1/2 brick Cabot cheddar cheese (I used Habanero to add a kick!)

Directions:

Prepare the dough up to 2-8 hours ahead:  In a medium bowl, mix the water, salt, sugar, and yeast. Don’t wait for it to foam up- Just stir in the flour with your hands and knead with your hands a bit right in the bowl, until the dough is sort of smooth and fully mixed. Cover the bowl with  plastic and let sit until the dough doubles in size ( can be 2 hours in a warm place or up to 8 hours at room temperature New England!).

When the dough is ready, make your other ingredients:

In a large skillet, add 1 Tbsp. oil and fry the onions and peppers until soft. Add the ground chicken and spices, and continue to cook stirring,  until no longer pink. When done, set aside.

Crack 6 eggs in a bowl with 1/2 up of egg beaters. Whisk. Add 1 tsp. oil or butter to a large non-stick skillet and pour in the egg mixture, gently stirring until cooked and firm. Reserve the bowl and the egg leftovers that collect in the bowl. When done cooking, set aside.

Shred 1/2 a brick of Cabot Cheddar cheese (or your favorite- their pepper jack is great!). Reserve 2 Tbsp.

Line a rimmed sheet pan with parchment. Preheat your oven to 400*

On a floured surface, roll out the dough to a large rectangle, about the size of the sheet pan. Gently place it on the parchment.

Add the cheese in a thin layer all over the dough, reserving 2 Tbsp. for later. Add the sausage over the top of the cheese. Then add the eggs.

chicken sausage & egg stromboli

Roll the bottom up one inch and the top one inch. Then take one long-side and fold over the middle section. Then bring the opposite section over the top of this. It should look like one long roll.

chicken sausage & egg stromboli

Roll it over, so it’s seam-side down. Brush with a little egg leftover from the egg bowl, and cut slits in the top about every 1-inch. Sprinkle with reserved 2 Tbsp. of cheese.

chicken sausage & egg stromboli

Bake for 20-25 minutes at 400* until the dough is golden. Let it sit for 5 minutes before slicing.

This stromboli is going to knock your and your guests’ socks off. The homemade chicken sausage is out of this world good and you can see how healthy this is, right?! So, so good! I hope you try this!

chicken sausage & egg stromboli

Slice & serve!

chicken sausage & egg stromboli

 

Take a look at what the #BrunchWeek Bloggers are creating today! And stop by tomorrow and all week for more and more brunch recipes! You are going to be SO ready to have your next Brunch!

BrunchWeek Beverages:
Homemade Orange Julius from A Day in the Life on the Farm
Kimchi Bloody Mary from kimchi MOM
Mimosa Bar from Love and Confections

BrunchWeek Egg Dishes:
Asparagus & Pancetta Frittata from The Chef Next Door
Breakfast Burritos from Books n’ Cooks
Chilaquiles from The Redhead Baker
Coddled Eggs with Bacon and Cheddar from Family Around the Table
Eggs Benedict Breakfast Tacos from The Spiffy Cookie
Parmesan Polenta Brunch Bowl with Asparagus and Sausage from Cooking with Carlee
Put an Egg on it Mac and Cheese from Sew You Think You Can Cook
Smashed Sweet Potato Rosti with Butter Poached Egg from Nik Snacks
Smoked Eggs over Asparagus from Cindy’s Recipes and Writings
Spinach Baked Eggs with Habanero Cheddar from Sweet Beginnings

BrunchWeek Breads, Grains and Pastries:
Apple Cinnamon Pull Apart Bread from Pink Cake Plate
Apple Crumble Bread from Hezzi-D’s Books and Cooks
Apple, Sausage & Cheddar Oven Pancake from Wholistic Woman
Cheddar Asparagus Breakfast Tarts from It Bakes Me Happy
Cinnamon Roll Oatmeal from Big Bear’s Wife
Cinnamon Roll Pizza from Palatable Pastime
Best Dutch Baby Pancake Recipe from That Skinny Chick Can Bake
English Raisin Scones with Apple Jam from The Crumby Cupcake
Gluten Free Cinnamon Rolls from Gluten Free Crumbley
Strawberry Lemonade Muffins from An Edible Mosaic
Strawberry Rolls with Orange Icing from The Nifty Foodie
Tiramisu French Toast from Brunch-n-Bites
Twisted Star Cinnamon Rolls from Amy’s Cooking Adventures

BrunchWeek Main Dishes:
Biscuits and Gravy Bubble Up from A Kitchen Hoor’s Adventures
Cheesy Bacon Chile Rellenos from Rants From My Crazy Kitchen
Country Fried Steak & Eggs with Habanero Cheddar Gravy from Forking Up
Homemade Chicken Sausage & Egg Stromboli from Hardly a Goddess
Spinach, Artichoke and Asparagus Strata from Cooking in Stilettos
Ultimate Cheddar Grits Bowl from The Barbee Housewife
Veggie Loaded Breakfast Enchiladas from Sarcastic Cooking

BrunchWeek Fruits, Vegetables and Sides:
Apple and Creamy Ricotta Crepes from From Gate to Plate
Apple Cheddar Bites with Honey and Pepper from Feeding Big
Spring Asparagus Salad from Girl Abroad
Sweet Pea Sipper from Culinary Adventures with Camilla
Thai Asparagus Slaw from Jane’s Adventures in Dinner

BrunchWeek Desserts:
Baltimore Peach Cake from Cookaholic Wife
Mandarin Orange Bundt Cake from My Catholic Kitchen

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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chicken sausage & egg stromboli