Now that Spring is officially here, and the days are longer, brighter, and generally nicer, I’m determined to start making the most of our time outside of the office. Starting with the weekends. No more huddling on the couch for hours at a time, watching reruns of Deadwood (or Castle…or Big Bang Theory…), eating cold leftover pizza, and turning down invitations to get together with friends because getting out of our pj’s and hopping in the shower would require way too much effort.
No more wasting our precious Saturdays and Sundays being greasy, lazy, cold-fearing couch lumps! We’re going to shower! Put on real people clothes! Go hiking! Go camping, even! We’re going to meet friends for brunch/drinks more often! And go to concerts! Maybe even finally go strawberry picking!
It’s going to be great, you guys. Nice weather improves all things, including life habits. Scientific fact 😉
As part of my effort to make weekends more epic, I’ve decided to start a new Spring/Summer blog series: Sunday Brunch. Featuring (duh), delicious breakfast/brunch recipes every Sunday, because Sundays are meant for brunching.
So basically, instead of sleeping late and ordering pizza we’re going to get up a little earlier one day and enjoy some homemade breakfast foods on our balcony. Also, fresh air, sun light, and each others’ company.
See what I mean about nice weather improving all things?
For my first Sunday Brunch post, I chose popovers + blackberry butter. I am obsessed with popovers, and am pretty upset that they don’t show up on more restaurant menus. What’s up with that? Popovers are delicious! Puffy, egg-y rolls with warm, hollow centers made for slathering on butter/jam/cream – what’s not to love?
And blackberry butter? The appeal is self explanatory. All the things you love about butter, elevated with honey and sweet berries. If you’re one of those people that likes to eat biscuits/rolls with jam and butter, you’ll love this because it combines your two favorite biscuit toppings in one delicious spread.
And best of all – both are insanely easy to make. Blackberry butter is literally just softened butter mixed with mashed blackberries + honey + cinnamon. And popovers are made with milk, flour, eggs, a drizzle of melted butter, and a pinch of salt. Whisk it all together, bake it up, and 30 minutes later you’re sitting down to an insanely delicious brunch.
Can you see Dan waiting impatiently for his breakfast in that picture up there? This is the guy who, when I got out of bed and asked him if he was hungry, he was all “meh…not really.” But by the time I starting pulling things out of the oven/off the stove an hour later, he was “starving” and couldn’t believe how long breakfast was taking. [eye roll]
At one point he saw me put a piece of popover in my mouth and came storming into the kitchen, pointing a finger at my mouth accusatorily – “ARE YOU SNEAKING BACON IN HERE?!?!?!” I hadn’t even started cooking the bacon yet!
But yea – all that food you see pictured? We ate every last bite. Except, I still have a ton of blackberry butter leftover, so I think this means I’m going to have to make popovers again soon. Who wants in?
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- 1 cup milk (I used skim)
- 2 large eggs
- 3 tablespoons unsalted butter, melted and divided
- 1 cup all-purpose flour
- ¼ tsp salt
- 4 oz fresh blackberries
- 2 sticks butter, softened
- 4 tbsp honey
- ¼ tsp cinnamon
- pinch of salt
- Place softened butter into a medium sized bowl
- Using an electric mixer, whip butter on a medium high speed.
- Add honey, cinnamon and salt, and whip until combined.
- Turn the mixer down to low and add black berries. Mix until blackberries are almost completely broken down, but still have a little bit of texture to them. (The resulting butter should be vibrant purple, with chunks of berry.)
- Spoon blackberry butter into small jars. (Or one big jar, up to you. The small jars would make great gifts, though!)
- Refrigerate until ready to serve.
- When ready to serve, pull jar out of the fridge and allow it to sit for a few minutes in room temperature so that the butter softens.
- In a large bowl, whisk together your milk, eggs, and one tbsp melted butter until completely combined.
- Add the flour and salt, and whisk until frothy. Set batter aside.
- Preheat oven to 450°F. Let the popover batter rest while the oven heats.
- Once oven is preheated, put a popover tin or muffin pan in the oven for 2 minutes to warm.
- Remove your tin/pan from the oven and divide the remaining 2 tablespoons of melted butter between the cups.
- Give your batter one last whisking to froth it up again and then divide batter between the cups of your tin, filling each cup halfway.
- Place the tin/pan back into the oven and bake for 15 minutes. Do not open the oven door during baking (this causes the popovers to deflate).
- Without opening the oven, reduce the heat to 350°F and bake for another 15 minutes.
- Pull popovers out of the oven. Finished popovers will be golden-brown, feel dry to the touch, and sound hollow when tapped.
- Turn the popovers out onto a cooling rack. Prick the bottoms with a knife to allow steam to escape.
- Allow popovers to cool just enough so they can be handled and then serve.
- Enjoy popovers warm, slathered with your blackberry butter.
(Popovers from The Kitchn; Blackberry Butter from Cooking for Keeps)