Baked in a muffin tin until deeply golden brown, these rosemary brown butter popovers have a crisp crust and a soft, nearly custard-like interior. While the popovers bake, a cranberry orange butter sweetened lightly with honey and spiced with a touch of cinnamon is whipped together. Served warm, each popover is complemented by a generous slather of cranberry orange butter, making them the perfect addition to a holiday table or brunch spread!

Hey there, and welcome back, friends.

You are in for a treat!

You’ve never had popovers like these. They’re savory and perfectly crispy on the outside. Each bite is filled with holiday flavor. They’re the perfect containers for filling with gravy. 

Let’s talk about the flavor of these popovers. You know I never miss a chance to add a little bit of brown butter to my recipes! This one is no exception. I can’t get enough of that nutty brown butter taste. 

I often incorporate brown butter into my dessert recipes, such as these Pumpkin Cake Bars with Brown Butter Frosting, Brown Butter Cake with Maple Caramel Buttercream, Brown Butter Sweet Potato Bread, and Brown Butter Pumpkin Coconut Cake. These would be great additions to your holiday menu.

These herbed popovers hold their own on a table filled with a holiday feast. Usually, popovers are plain, but the addition of fresh rosemary, Parmesan cheese, and, of course, brown butter turns these popovers into a savory treat.

Plus, the homemade cranberry butter adds that special festive touch that will make these a traditional part of your holiday menu. 

What I love about these rosemary popovers is their versatility. They can easily be served as part of a cozy holiday brunch side or at the dinner table. No matter how your family celebrates the holidays, this recipe is a savory addition.

Ingredients

• salted butter
• fresh rosemary
• a few large eggs
• whole milk
• some grated Parmesan cheese
• all-purpose flour
• sea salt 
• dried cranberries 
• orange
• honey
• ground cinnamon

How to Make Rosemary Brown Butter Popovers

Start by positioning a rack on the lower shelf of your oven, making sure there is at least 6 inches of space between this rack and the next to allow the popovers room to “pop”. 

Preheat the oven and thoroughly grease the muffin pan with high-heat cooking spray.

Add the diced salted butter to a small pan set over medium heat. A lighter-colored pan will make it easier to see when the butter is browned, but it is not necessary. 

Once the butter melts, swirl the pan every minute or so until the bits on the bottom of the pan turn brown and the butter smells nutty. This will take a few minutes. 

Remove the pan from the heat and stir in the rosemary. Once you add the rosemary, it will bubble up a bit. Once the bubbles subside, set the pan aside.

Add the eggs and milk to a large spouted bowl. Whisk until homogeneous, and there are no visible streaks of yolk or whites left. 

Add the parmesan and flour and mix until no large lumps of flour remain. Small lumps are fine. There should be small bubbles across the surface of the batter, and it should be very thin. 

Drizzle the browned butter and rosemary over the top of the batter, then mix it in. 

Ensure the oven has properly preheated, then pour the batter into the muffin cups, filling them up ⅔ to ¾ of the way. The size of the cups will determine whether you are able to fill 10 or 12 total.

Bake the popovers for 20 minutes without opening the oven door. After 20 minutes, reduce the oven temperature to 350 degrees, and bake for an additional 12-18 minutes until the popovers are deeply golden brown on top. 

While the popovers bake, make the cranberry compound butter. Add all of the ingredients to the bowl of a stand mixer.

Beat with the paddle on low to medium-low for a few minutes until creamy and well combined. Portion into a serving dish and set aside until the popovers are ready.

Once you’ve removed the popovers, carefully transfer them to a cooling rack or serving platter. It is normal for them to deflate some once they come out of the oven. 

How to Store

Serve the popovers warm with cranberry compound butter. Popovers are best when enjoyed within 2-3 hours of baking. 

Store leftover cranberry orange butter in the fridge. Enjoy within 1 week for the best flavor. 

More Fall Side Recipes

• Root Vegetable Gratin
• Butternut Squash Tart
• Pumpkin Cornbread
• Apple Cheddar Savory Muffins
• Apple Cheddar Twist Bread

What do you think of this herbed popover recipe? What would you serve with these popovers? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy Fall baking, friends!

Rosemary Browned Butter Popover Recipe

Print

Yield: 10-12 popovers and 1 heaping cup of butter

Rosemary Brown Butter Popovers

Baked in a muffin tin until deeply golden brown, these rosemary brown butter popovers have a crisp crust and a soft, nearly custard-like interior. Served warm, each popover is complemented by a generous slather of cranberry orange butter, making them the perfect addition to a holiday table or brunch spread!

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Ingredients

For the popovers

Toggle ingredient group

• 3 tablespoons salted butter, diced
• 1 tablespoon finely chopped fresh rosemary
• 4 large eggs, at room temperature
• 1 ½ cups whole milk, at room temperature
• ¼ cup grated parmesan cheese
• 1 1/2 cups all-purpose flour
• ½ teaspoon sea salt

For the cranberry orange butter:

Toggle ingredient group

• ¼ cup dried cranberries, finely chopped
• 1 cup salted butter, softened to room temperature
• 1 large orange, zested
• 2 tablespoons honey
• ½ teaspoon ground cinnamon

Instructions

1. Position a rack on the lower shelf of your oven, making sure there is at least 6 inches of space between this rack and the next to allow the popovers room to “pop”. Preheat the oven to 450 degrees. Thoroughly grease a 12-cup muffin pan with high heat cooking spray.
2. Add the diced salted butter to a small pan set over medium heat. A lighter colored pan will make it easier to see when the butter is browned but it is not necessary. Once the butter melts, swirl the pan every minute or so until the bits on the bottom of the pan turn brown and the butter smells nutty. This will take about 5-8 minutes. Remove the pan from the heat and stir in the rosemary. Once you add the rosemary it will bubble up a bit. Once the bubbles subside, set the pan aside.
3. Add the eggs and milk to a large spouted bowl. Whisk until homogenous and there are no visible streaks of yolk or whites left. Add the parmesan and flour and mix until no large lumps of flour remain. Small lumps are fine. There should be small bubbles across the surface of the batter and it should be very thin. Drizzle the browned butter and rosemary over the top of the batter then mix it in. 
4. Ensure the oven has properly preheated, then pour the batter into the muffin cups, filling them up ⅔ to ¾ of the way. The size of the cups will determine whether you are able to fill 10 or 12 total.
5. Bake the popovers for 20 minutes without opening the oven door. After 20 minutes, reduce the oven temperature to 350 degrees, and bake for an additional 12-18 minutes until the popovers are deeply golden brown on top. 
6. While the popovers bake, make the cranberry compound butter. Add all of the ingredients to the bowl of a stand mixer and beat with the paddle on low to medium low for 2 minutes until creamy and well combined. Portion into a serving dish and set aside until the popovers are ready.
7. Once you’ve removed the popovers, carefully transfer to a cooling rack or serving platter. It is normal for them to deflate some once they come out of the oven. Serve the popovers warm with cranberry compound butter. Popovers are best when enjoyed within 2-3 hours of baking. 
8. Store leftover cranberry orange butter in the fridge. Enjoy within 1 week for the best flavor.

Notes

1. Make sure to measure out the rosemary for the recipe AFTER it has been finely chopped. 
2. It will take 30-60 minutes for the eggs and milk to come to room temperature, depending on the ambient temperature of your kitchen. You can speed up the process by placing the eggs in a bowl of warm water for about 10-15 minutes. The milk can be gently warmed on the stove until lukewarm, but not any hotter, as it will cook the eggs when mixed together. 
3. If you don’t have a spouted mixing bowl, I recommend portioning the batter into a spouted measuring cup, as this will make it easier to fill the muffin cups with batter.

Recipe Tips

• Make sure to thoroughly mix the flour into the egg and milk mixture. This ensures the flour is properly hydrated and will efficiently release steam when it hits the hot oven (and create the “pop”). Whisk it in vigorously and make sure there are no large lumps visible. You should also see tiny bubbles across the surface of the batter. 
• For the second stage of baking at 350 degrees, baking the popovers for 12 minutes will ensure a soft, custard-like middle, while 18 minutes will yield a more hollow and airy center and reduce the amount that the popovers will deflate after they are removed from the oven. Choose your preference! 
• A muffin pan that has the ability to evenly distribute heat, such as one made of aluminum or steel, will yield the best results. 
• If your kitchen is particularly drafty and cold, you can gently warm the milk until lukewarm. 
• Try to refrain from opening the oven during baking in order to keep the heat contained and reduce the risk of the popovers not baking properly.

FAQs

Can I use a popover pan if I have one? Absolutely. If you happen to have a popover pan, you can use one instead of a muffin pan. Note that you will fill the cups about ⅔ of the way, but the yield will be closer to 6 larger popovers with a standard popover pan. The texture will be more airy and less custard-like with a popover pan than a muffin tin. 

Can I use unsalted butter? Yes, you can use unsalted butter in place of the salted butter. I recommend increasing the salt in the popovers to ¾ teaspoon and adding about ¼ to ½ teaspoon to the cranberry orange butter. 

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Pyrex Glass Mixing Bowl Set (3-Piece)
• 
  Wilton Perfect Results Premium Non-Stick Bakeware Muffin
• 
  Wilton 2105-6789 Perfect Results Premium Non-Stick Bakeware Muffin and Cupcake Pan, 12-Cup, Standard, Silver

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Rosemary Brown Butter Popovers with Cranberry Orange Butter appeared first on A Classic Twist.

Make your holidays memorable with this savory Christmas tree pull apart bread. The pull-apart bread has been brushed with a buttery garlic herb mixture, and each ball of bread is filled with gooey cheese that is perfect for dipping into marinara sauce.

This post is sponsored by Cabot Cheese. All opinions are 100% mine, as usual. Thank you for supporting the occasional sponsored posts that make it possible for me to continue to create quality content for you! 

You are in for a special holiday treat!

I love the holidays, and baking holiday-themed recipes for my family and friends always lights up my heart. This Christmas tree bread is the ultimate appetizer for any holiday party. Who doesn’t love bread with a gooey center of melted cheese and a buttery garlic herb coating?

You and your guests will have a blast pulling apart each bread ball and dipping it into marinara sauce.

Let’s talk about the flavors. First, the bread dough is mixed with shredded cheese. I used Cabot Creamery Seriously Sharp Cheddar Cheese. If you’ve been around here, you know I am a fan of Cabot Creamery, and I love their award-winning cheddar and dairy products. Be sure to grab a few of their products the next time you are at the grocery store.

Back to the flavors in this bread! Each dough ball has a cube of sharp cheddar cheese for that perfect gooey bite. Lastly, I brushed the whole pull-apart Christmas tree with garlic powder, thyme, rosemary, and red pepper flakes mixed with melted butter. It’s one savory appetizer you won’t forget!

The recipe is easy to make. After mixing the dough, you only need to roll it out, cut it into tiny squares, fill each square with some cheese, and then roll it into a ball. Then, take the balls and form it into a simple tree shape. Easy peasy!

Want more ways to make this even easier? Use store-bought pizza dough if you are in a hurry. Also, it doesn’t have to be a Christmas tree, either. This would be perfect as game-day snacks or themed parties.

Ingredients

The ingredients needed for this pull-apart Christmas tree are simple and common pantry ingredients.

• all-purpose flour
• Cabot’s Sharp Cheddar Cheese
• Parmesan cheese
• whole milk
• instant yeast
• a few large eggs
• butter
• garlic powder
• kosher salt
• a few herbs like thyme & rosemary
• red pepper flakes
• marinara for dipping

How to Make a Pull Apart Christmas Tree

Whisk together the all-purpose flour, grated cheese, and salt in a stand mixer or a large bowl.

Add in warm milk, yeast, and eggs.

Stir and knead with the dough attachment (or by hand) until a soft, smooth dough forms. Add in additional flour as needed.

Transfer the dough to a lightly greased bowl and cover.

Let rise until the dough is nearly doubled.

Cut the cheddar cheese into cubes.

Line a large baking sheet with parchment paper. Divide the bread dough into two halves and place each on a floured surface. Roll out one dough into a rectangle.

Cut up the dough into squares. Place one cube of cheese in the middle of a square and wrap the dough around the piece of cheese, forming a ball.

Place the ball on the baking sheet, making sure the seam side is down. Repeat for the remaining squares, placing the balls on the baking sheet in a Christmas tree shape making sure the balls are all touching. Repeat the process with the other half of the dough.

Cover the bread on the baking sheet with a kitchen towel and allow it to rise until puffy but not doubled.

Preheat the oven. Brush the tops with egg wash. Bake the bread until the top is golden brown.

Remove the bread from the oven when the bread is done.

Meanwhile, whisk together melted butter, Parmesan cheese, garlic powder, and herbs for the topping.

Brush on baked bread balls.

For dipping, serve this pull-apart Christmas tree bread warm with an extra sprinkle of freshly grated parmesan cheese, red pepper flakes, and marinara.

How to Store

Store Christmas tree pull apart bread in an airtight container at room temperature for 3 days or in the refrigerator for up to 5 days. You can also freeze this bread and reheat it in the oven until warm.

More Christmas Appetizer Recipes

If you’re hosting a holiday party or want something to nibble on, try these amazing appetizers.

• Honey Whipped Goat Cheese Crostini
• Spinach Artichoke Dip Bites
• Caramelized Apples and Goat Cheese Crescents
• Buffalo Chicken Dip Bites
• Chicken and Apple Salad

What do you think of this amazing Christmas tree bread recipe? What would you serve with this appetizer? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy holiday baking, friends!

Pull Apart Christmas Tree Recipe

Print

Yield: serves 8-10

Christmas Tree Pull Apart Bread

Make your holidays special with this savory Christmas tree pull apart bread. The pull-apart bread has been brushed with a buttery garlic herb mixture and each ball of bread is filled with gooey cheese that is perfect for dipping into marinara sauce.

Prep Time 30 minutes

Total Time 30 minutes

Ingredients

For the Bread Dough:

Toggle ingredient group

• 2 ½ - 3 cups all-purpose flour
• 2/3 cup grated Cabot’s Sharp Cheddar Cheese
• 1/2 teaspoon kosher salt
• 2/3 cup warm whole milk
• 2 ¼ teaspoons (1 package) instant yeast
• 2 large eggs, whisked together
• 16 ounce Cabot’s Sharp Cheddar cheese
• Egg wash (1 egg beaten with 1 tablespoon water), for brushing

Topping:

Toggle ingredient group

• 1/4 cup melted butter
• 1/4 cup finely grated Parmesan
• ¼ cup grated Cabot’s Sharp Cheddar Cheese
• 1 tablespoon garlic powder
• 1 tablespoon chopped thyme
• 1 tablespoon chopped rosemary
• Marinara, warmed (for serving)

Instructions

1. Whisk together 2 ½ cups of all-purpose flour, grated cheese, and salt in a stand mixer or a large bowl. Add in warm milk, yeast, and eggs. Stir and knead with the dough attachment (or by hand) until a soft, smooth dough forms, about 5-7 minutes. Add in additional flour as needed.
2. Transfer the dough to a lightly greased bowl and cover. Let rise until dough is nearly doubled, about 2 hours.
3. Cut the cheddar cheese into cubes, about half an inch pieces. Line a large baking sheet with parchment paper.
4. Divide the bread dough into two halves and place each on a floured surface. Roll out one dough into a rectangle (you can also use your hands to stretch it out into a long rectangle). Cut up the dough into 2-inch squares. Place one cube of cheese in the middle of a square and wrap the dough around the piece of cheese, forming a ball. Place the ball on the baking sheet, ensuring the seam side is down.
5. Repeat for the remaining squares, placing the balls on the baking sheet in the shape of a Christmas tree and making sure the balls are all touching.
6. Repeat the process with the other half of the dough. You should have about 30-35 balls.
7. Cover the bread on the baking sheet with a kitchen towel and allow it to rise until puffy but not doubled, about 30 minutes to an hour.
8. Preheat oven to 450 degrees F. Brush the tops with egg wash. Bake the bread for about 20-25 minutes or until the top is golden brown. Remove from oven when bread is done.
9. Meanwhile, whisk together melted butter, Parmesan, garlic powder, and herbs for the topping. Brush on baked bread balls. For dipping, serve warm with an extra sprinkle of freshly grated parmesan cheese, red pepper flakes, and marinara.

Notes

Recipe inspired by Delish.com

Alternatively

• you can use premade pizza dough instead of making your bread from scratch.
• You can use mozzarella cheese instead of cheddar.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  OXO Good Grips 3-Piece Silicone Spatula Set
• 
  Pyrex Glass Mixing Bowl Set (3-Piece)
• 
  Nordic Ware Natural Aluminum Commercial Baker's Jelly Roll Baking Sheet

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 709Total Fat: 31gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 138mgSodium: 660mgCarbohydrates: 77gFiber: 3gSugar: 2gProtein: 30g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Christmas Tree Pull Apart Bread appeared first on A Classic Twist.

Cinnamon Swirl Loaf

A few years ago, I purchased a store-bought cake to pair with my coffee, which wasn’t the best. So I wanted to try and make the best Cinnamon Swirl Loaf  at home without a mix. I’m happy I did.

We all know my passion for baking. This time wasn’t any different, and my family gets so excited whenever I make this delicious Cinnamon Swirl Loaf . It won’t last long in your house.

It’s perfect for any day of the week. 

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Hey there friends! I have a treat for you. This Chocolate Peanut Butter Banana Bread combines the nutty and sweetness of a combination that has been loved around the world for years, with moist and flaky banana bread. 

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These Cheddar Biscuits with Thyme and Sage Butter will melt in your mouth. This recipe is sponsored by Cabot Cheese. 

Is it getting chilly out where you are? Our temperatures have been dropping which I am okay with as it means it’s soup season!! Lately, I’ve been serving warm biscuits with soup on these chilly nights. There is just something about being able to make biscuits from scratch. They have your home smelling so good. These cheddar biscuits are one of my favorite homemade biscuit recipes. It’s soft, full of my favorite cheddar cheese, and topped with herb-infused compound butter. 

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The post Cheddar Biscuits with Thyme and Sage Butter appeared first on A Classic Twist.

Welcome back, everyone. Have I mentioned before how deep my love for donuts goes? I know many of you can relate to the feeling that comes over you when you walk into a donut shop or local gas station early in the morning and your eyes immediately light up from the wonderful aroma of fresh pillowy donuts. 

Before I began my baking journey years ago, my mind was pretty closed to all the varieties they come in. Glazed or Chocolate Donuts were all I knew for years and I really don’t know how I deprived my taste buds for so long. That brings us to what you all are all here for, Pumpkin Spice Bomboloni. 

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