Tag: Brunch

Pumpkin Maple Cinnamon Rolls

Pumpkin Maple Cinnamon Rolls

Pumpkin Maple Cinnamon Rolls is a new recipe I’ve been working on this year. Tender pumpkin dough rolled up in sweet cinnamon spices and topped with a yummy maple icing.

Cinnamon Spice Applesauce Muffins

Cinnamon Spice Applesauce Muffins

This recipe for Cinnamon Spice Applesauce Muffins is perfect for Autumn Weekends. Sweet, tender muffins full of applesauce flavor and cinnamon spices. It reminds me of a recipe I made when I was a girl in my first year of 4-H cooking, baking with my 

Honey Balsamic Bacon-Wrapped Asparagus

Honey Balsamic Bacon-Wrapped Asparagus

This recipe for Honey Balsamic Bacon-Wrapped Asparagus is so delicious and the perfect addition to your next breakfast, brunch, or light supper.

The asparagus lightly bakes along with the bacon and is then glazed with honey and balsamic vinegar for a touch of sweet and tangy deliciousness! Continue reading Honey Balsamic Bacon-Wrapped Asparagus

Mini Mexican Quiche

Mini Mexican Quiche

Here’s a yummy recipe to serve for your next weekend brunch. Cheddar cheese and green chilies go perfectly with eggs, which makes Mini Mexican Quiche a great choice for your next weekend breakfast, brunch, or potluck. Or even as appetizers for a family gathering where 

Easy Breakfast Ambrosia

Easy Breakfast Ambrosia

This past year, we’ve been making this Easy Breakfast Ambrosia recipe when we have weekend company. It’s so simple to put together and just the right amount of yogurt and fruit to go with muffins, a breakfast casserole, or French toast. Even my husband eats 

Mother’s Day Brunch Ideas

Mother’s Day Brunch Ideas

Moms work hard taking care of their families. They cook for them and take care of their bodily needs. Wash their clothes. Kiss boo-boos on knees and elbows. They read countless stories, say prayers, and tuck their children into bed at night. What better time to celebrate the hard working, dedicated moms in your life than on Mother’s Day.  Why not host a brunch or tea party to honor them? Here are a few Mother’s Day Brunch Ideas to get you started!

Recipe for Breakfast Quiche

Sweet Breads for a Mother’s Day Brunch

Whether you serve muffins, cinnamon rolls, sweet braids, or scones, sweet breads area always enjoyed by both young and old. 

 

My girls love these Blueberry Muffins. As do our grandchildren. After all these years, this recipe is still one of our favorites. Plump, juicy berries. Tender sweet crumb.

Blueberry Muffins
My girls and grandchildren love these muffins. Plump, juicy, berries and a sweet, tender crumb. So delicious!
Check out this recipe
Recipe for Blueberry Muffins

 

Mixed Berry Scones – What’s not to love? Moist, tender crumb with sweet berries. Blackberries. Blueberries. Raspberries. This would be delightful for a mother-daughter tea.

Mixed Berry Scones
Here's a delicious recipe for scones. We love them!
Check out this recipe
Recipe for Mixed Berry Scones

 

Sourdough Chocolate Croissants (aka pain au chocolat) are out-of-this-world delicious, bakery-style beautiful, and simply wonderful. They are so flaky, they fall apart at the touch. Lots of buttery layers. With chunks of yummy dark chocolate tucked inside the center that leaves you licking your lips for more.

Sourdough Chocolate Croissants
These Sourdough Chocolate Croissants (aka pain au chocolat) are out-of-this-world delicious, bakery-style beautiful, and simply wonderful. They are so flaky, they fall apart at the touch. Layers of Butter. With chunks of yummy dark chocolate tucked inside the center that leaves you licking your lips for more.
Check out this recipe
Recipe for Sourdough Chocolate Croissants

 

These Cinnamon Rolls are so delightful, I’m sure you will enjoy them and make them time-and-time again. Pillowy-soft dough that practically melts in your mouth. Cream Cheese Icing. Filled with buttery brown sugar and cinnamon.

Cinnamon Rolls
Here's a delicious recipe that makes the most delightful dough.
Check out this recipe
Recipe for Cinnamon Rolls - Mother's Day Brunch Ideas

 

Easy Cinnamon Roll Twists is a quick and easy recipe made from refrigerator biscuits that we enjoy serving for brunch. It is so sweet and delightful! And especially fun to make with little hands.

Easy Cinnamon Roll Twists
Here is an easy recipe made from refrigerator biscuits that we enjoy making. It is so good! And especially fun with little hands...
Check out this recipe
recipe for Easy Cinnamon Roll Twists

 

Egg Casseroles and More

Who can resist a delicious egg casserole, mixed together with ham, bacon, or sausage and some sort of shredded cheese? We love casseroles for breakfast, especially those that are easy to prepare. 

 

This Weekend Brunch Casserole recipe is simple and delicious. Lined with a crescent roll crust and topped with pork sausage, eggs, and mozzarella cheese. I have been serving this recipe to our family for years. It is wonderful and certainly a family favorite.

Weekend Brunch Casserole
I received this Weekend Brunch Casserole recipe a long time ago at a 4-H cooking meeting when my girls were young. Lined with a crescent roll crust and topped with ham or pork sausage, eggs, and mozzarella cheese. Simple and delicious. I have been serving this recipe to our family for years. It is wonderful and certainly a family favorite. 
Check out this recipe
Recipe for Weekend Brunch Casserole

 

This Ham and Hash Brown Egg Casserole is one of the easiest breakfast dishes to make. It’s perfect for when you have company or want something special on a weekend. Just mix it up the night before, cover, and refrigerate overnight. Then pop it in the oven the next morning and leave to bake for almost an hour.

Ham and Hash Brown Egg Casserole
This Ham and Hash Brown Egg Casserole is one of the easiest breakfast dishes to make. It's perfect for when you have company or want something special on a weekend.
Check out this recipe
Recipe for Ham and Hash Brown Egg Casserole

 

There is something very special about serving French Toast for a breakfast or brunch. Sliced into triangles and served with maple syrup and garnished with powdered sugar. So sweet and delightful.

French Toast
Here's a fast and easy breakfast dish to make for your family.
Check out this recipe
Recipe for French Toast

 

This Easy Eggs Benedict recipe is one I’ve made for special occasions, and one that always goes over so well. Our family loves it. Creamy poached eggs and thick slices of ham resting on buttered English muffins and topped with a rich, velvety, and very easy to make hollandaise sauce. It’s so good.

Easy Eggs Benedict
This Easy Eggs Benedict recipe is one I’ve made for special occasions, and one that always goes over so well. Our family loves it. Creamy poached eggs and thick slices of ham resting on buttered English muffins and topped with a rich, velvety, and very easy to make hollandaise sauce. It’s so good.
Check out this recipe
Recipe for Easy Eggs Benedict

 

Breakfast Quiche is perfect for a weekend brunch or for a light supper with a salad. I love this recipe. It’s simple. And very tasty. It’s elegant and pretty enough for special entertaining, such as a Mother’s Day Brunch!

Breakfast Quiche
This is a nice recipe to make this weekend for brunch or a light supper. Enjoy!
Check out this recipe
Recipe for Breakfast Quiche

 

Fruit and Veggies for the Table

I made this Fresh Fruit Cocktail Salad for our family last year and it was simply delicious. So sweet and refreshing. A perfect compliment to sweet breads or egg casseroles.

Fresh Fruit Cocktail Salad
Serve this Fresh Fruit Cocktail Salad for your next Sunday brunch, family gathering, or potluck dinner. Everybody loves fruit, and this fresh fruit salad is a winner. It's coated in a citrus dressing so your fruits won't turn color on you, which is also very nice. 
Check out this recipe
Recipe for Fresh Fruit Cocktail Salad

 

This past year, we’ve been making this Easy Breakfast Ambrosia recipe when we have weekend company. It’s so simple to put together and just the right amount of yogurt and fruit to go with muffins, a breakfast casserole, or French toast. Even my husband eats it and he never eats fruit!

Easy Breakfast Ambrosia
This past year, we’ve been making this Easy Breakfast Ambrosia recipe when we have weekend company. It’s so simple to put together and just the right amount of yogurt and fruit to go with any brunch.
Check out this recipe
Recipe for Easy Breakfast Ambrosia

 

This recipe for Honey Balsamic Bacon-Wrapped Asparagus is so delicious and the perfect addition to your next breakfast, brunch, or light supper. The asparagus lightly bakes along with the bacon and is then glazed with honey and balsamic vinegar for a touch of sweet and tangy deliciousness!

Honey Balsamic Bacon-Wrapped Asparagus
This recipe for Honey Balsamic Bacon-Wrapped Asparagus is so delicious and the perfect addition to your next breakfast, brunch, or light supper.
Check out this recipe
Recipe for Honey Balsamic Bacon-Wrapped Asparagus

 

These Ranch Veggie Bars are so yummy, packed with fresh vegetables and a layer of ranch-flavored cream cheese. I like serving this at brunches or even tea parties, and they go over very well with our guests. Our daughters always look forward to eating them.

Ranch Veggie Bars
Here's a yummy recipe to use for church potluck dinners or for family entertaining.
Check out this recipe
Recipe for Ranch Veggie Bars

 

Beverages for a Mother’s Day Brunch

 

Orange Julius is a recipe that brings back memories from my childhood. Treat your kids (and yourself) to this delicious icy beverage.

Orange Julius
Here's a recipe that brings back memories from my childhood. Treat your kids (and yourself) to this delicious icy beverage.
Check out this recipe
Recipe for Orange Julius

 

For those who love chocolate or iced coffee, here’s an easy and delicious recipe to make at home for Iced Mochas.

Iced Mocha
Here's an easy and delicious recipe for those who love chocolate or iced coffee. I like to keep a tray of coffee ice cubes (the stronger, the better) in the freezer for whenever the craving attacks! Enjoy!
Check out this recipe
Iced Mocha

 

See more Breakfast Ideas Here. Browse more Entertaining Ideas Here. 

 

Fresh Fruit Cocktail Salad

Fresh Fruit Cocktail Salad

Serve this Fresh Fruit Cocktail Salad for your next weekend brunch, family gathering, or potluck dinner. Everybody loves fruit, and this fresh fruit salad is a winner. It’s coated in a citrus dressing so your fruits won’t turn color on you, which is also very 

Easy Lemon Tarts

Easy Lemon Tarts

Easy Lemon Tarts are sure to bring a smile to those who eat one! Tender pastries filled with luscious lemon pudding or curd and topped with whipped cream and fresh berries. Perfect for a brunch or afternoon tea party, or simply as a finger food 

Sourdough Chocolate Croissants

Sourdough Chocolate Croissants

These Sourdough Chocolate Croissants (aka pain au chocolat) are out-of-this-world delicious, bakery-style beautiful, and simply wonderful. They are so flaky, they fall apart at the touch. Lots of buttery layers. With chunks of yummy dark chocolate tucked inside the center that leaves you licking your lips for more.

I’ve been making sourdough bread for nearly eight years and have been experimenting with even more recipes this year due to Covid-19 and the popularity of sourdough. Some of those experiments have been Sourdough Artisan Crackers, Sourdough Cider Donuts and Fritters, and now these amazing croissants.

Flaky Layers inside a Chocolate Croissants

Yes, this recipe is more time-intensive than most. If you’re like me, you’ll be more than willing to invest the extra time in order to get such an amazing and lovely outcome.

This recipe is for special occasions. Or the simplest of occasions when you want to treat your someone special with something special.

Depending on whether we have weekend company, I may double this recipe, so there are plenty of croissants to go around. Here we go!

 

Ingredients for Sourdough Chocolate Croissants

 

Instructions for Making this Recipe

Gather your ingredients so that you have everything close at hand on the counter or table.

 

Make the Dough

Using a medium mixing bowl, combine the sourdough starter, all-purpose flour, water, granulated sugar, softened butter, egg, and kosher salt. Mix together using a dough whisk or wooden spoon until the dough comes together and all the flour is mixed in.

The dough may be pretty soft and sticky at this point.

Place the dough in a greased bowl. Cover with plastic wrap and allow to rest for 50-60 minutes.

After the allotted time, place the dough onto an “unfloured” workspace and stretch and pat it out to make a circle or square.

Taking one edge by the hand, stretch and fold it to the center. Then take the opposite side of the dough and stretch and fold it to the center, so that both sides meet. Do the same for the remaining two edges. Pinch the ends together, and smooth into a ball. This is called folding the dough.

If necessary, use a bench scraper to help fold the dough. 

Turn the dough over and go through this folding process again 1-2 times.

Folding the dough like this will help develop the natural gluten and strengthen the dough.

Return the dough to the greased bowl and allow to rest in the refrigerator for 2 hours.

 

Prepare the Butter Layers

Butter for the Croissants

Cut two 12″ x 12″ pieces of waxed paper and lay one of them on the counter or workspace. Slice butter into tablespoons and lay them in the middle of the paper to form a square. Place the second piece of waxed paper over the top to cover the butter.

European butter has a high fat content than regular butter. (12 oz. vs 11 oz.) If you don’t have access to European butter, that’s okay. Just use your regular butter. Please note, too, that I always use salted butter. It’s just what I have on hand and it’s what I do. 

Butter for the Croissants

Using a rolling pin or the flat side of a meat tenderizing mallet, beat the cold butter to flatten and warm it. Continue beating it until it has flattened and spread to form an 8″ x 8″ square.

Take the cold dough from the refrigerator and place it on a lightly floured workspace. Using a rolling pin, roll the dough into a square that is 12″ x 12″.

Forming Layers of Butter

Remove the top piece of waxed paper from the butter and place it on the dough so that it’s a diamond on a square. Then peel off the remaining paper.

Enclosing Butter in the Dough

Fold the corners of the dough to meet in the center and cover the butter. Pinch the ends together to seal, then lightly tap the dough with a rolling pin to flatten and secure the seams. You should now have a butter-enclosed dough square that is 8″ x 8″.

 

Turning the Dough

Using a rolling pin, roll the dough into a 8″ x 18″ rectangle. This may take a little time. Roll gently so you don’t manipulate the butter too much. (You want the butter to stay in one layer and not get clumped up.)

 

The First Turn

Fold the right 1/3 of dough toward the middle, and then fold over the left 1/3 of dough like a trifold letter. This is called the “first turn.”

Pivot the dough 90 degrees so that the sides are now top and bottom. Using a rolling pin, roll out the dough to form an 8″ x 12″ rectangle. Once more fold the dough in thirds like a letter. This is the “second turn.”

Place the folded dough in a plastic freezer bag and refrigerate for at least 60 minutes.

Dough after the Fourth Turn

After the resting time, roll the dough into an 8″ x 12″ rectangle and fold the dough like a letter. This is the “third turn.” Repeat as before for a “fourth turn.” Place the dough in the plastic bag and refrigerate for 60 minutes.

 

Assembling the Croissants

Line a baking sheet with parchment paper or a silicone baking mat. Roll the chilled dough into a 8″ x 12″ rectangle.

Filling the Croissants with Chocolate

Using a ruler and pastry roller, cut the dough into triangles with 4″ bases. Save the two half pieces on each end and pinch them together to make one triangle. This will give you a total of 7 triangles.

Pain au Chocolat

Place Pain au Chocolat Sticks at the base of each triangle. Tightly roll the dough from the base to the tip.

In my experiments with this recipe, I used both Pain au Chocolat Sticks as well as Belgian Dark Chocolate Chunks that I purchased at Aldi. They both melted the same, and my daughters and I couldn’t tell the difference when we ate the croissants. I think Ghirardelli semi-sweet or bittersweet chips would bring similar results.

Also, when I used the Pain au Chocolat Sticks, I preferred two sticks per croissant.

Rolled Croissants Ready for Rising

Place the croissants 3″ apart on the prepared baking sheet, curving ends inward to form a crescent shape.

Cover the shaped dough with plastic wrap (or a clean garbage bag) and leave to proof at room temperature for 18-20 hours. When ready to bake, they should be at least 50% larger that at the start, and feel light and puffy to the touch.

Croissant Rolls after Rising 15-18 hours

Preheat oven to 400 degrees. Lightly brush the croissants with egg wash (1 egg and 1 tablespoon water).

Croissant Rolls after Baking

Bake for 20-22 minutes or until dark golden brown.

Serving Sourdough Chocolate Croissants for Brunch with tea or coffee.

Sourdough Chocolate Croissants are best served warm from the oven with a cup of steaming coffee or tea. However, they may be served the next day heated in a toaster oven–if they last that long!

Serving Chocolate Croissants for Brunch

This recipe will make 7 croissants.

See more Sourdough Recipes Here. Browse Chocolate Recipes Here. 

 

Recipe for Sourdough Chocolate Croissants

Sourdough Chocolate Croissants

These Sourdough Chocolate Croissants (aka pain au chocolat) are out-of-this-world delicious, bakery-style beautiful, and simply wonderful. They are so flaky, they fall apart at the touch. Layers of Butter. With chunks of yummy dark chocolate tucked inside the center that leaves you licking your lips for more.
5 from 6 votes
Print Rate
Course: Breads, Brunch, Dessert
Cuisine: France
Keyword: Pain au Chocolat, Pastry, Sourdough
Prep Time: 1 hour 25 minutes
Cook Time: 22 minutes
Resting/Refrigeration Time: 1 day 1 hour
Total Time: 1 day 2 hours 47 minutes
Servings: 7 rolls

Equipment

Meat Tenderizer
19" Rolling Pin
Pastry Wheel
Pastry Brush

Ingredients

  • 1/2 cup sourdough starter fed and active
  • 1 2/3 cups all-purpose flour
  • 1/3 cup water
  • 2 1/2 tablespoons granulated sugar
  • 2 tablespoons butter room temperature
  • 1 large egg
  • 1 teaspoon kosher salt
  • 1 cup cold European butter for layering
  • 8 oz Callebaut Semisweet Pain au Chocolat Sticks

Instructions

Making the Dough

  • Using a medium mixing bowl, combine the sourdough starter, all-purpose flour, water, granulated sugar, softened butter, egg, and kosher salt. Mix together using a dough whisk or wooden spoon until the dough comes together and all the flour is mixed in. The dough may be soft and sticky at this point.
  • Place the dough in a bowl coated in cooking spray. Cover with plastic wrap and allow to rest for 50-60 minutes.
  • After the allotted resting time, place the dough onto an "unfloured" workspace and stretch and pat it out to make a circle.
  • Taking one edge by the hand, stretch and fold it to the center. Then take the opposite side of the dough and stretch and fold it to the center, so that both sides meet. Do the same for the remaining two edges. Pinch the ends together, and smooth into a ball. This is called folding the dough.
  • Turn the dough over and do it again 1-2 times. Folding the dough like this will help develop the natural gluten and strengthen the dough. Return the dough to the greased bowl and allow to rest in the refrigerator for 2 hours.

Preparing the Butter Layers

  • Cut two 12" x 12" pieces of waxed paper and lay one on the counter or workspace. Slice butter into tablespoons and lay them in the middle of the paper to form a square. Place the second piece of waxed paper over the top to cover the butter.
  • Using a rolling pin or the flat side of a meat tenderizing mallet, beat the cold butter to flatten and warm it. Continue beating it until it has flattened and spread to form an 8" x 8" square.
  • Take the cold dough from the refrigerator and place it on a lightly floured workspace. Using a rolling pin, roll the dough into a square that is 12" x 12".
  • Remove the top piece of waxed paper from the butter and place it on the dough so that it's a diamond on a square. Peel off the remaining piece of paper.
  • Fold the corners of the dough to meet in the center and cover the butter. Pinch the ends together to seal, then lightly tap the dough with the rolling pin to flatten and secure the seams. You should now have a butter-enclosed dough square that is 8" x 8".

Turning the Dough

  • Using a rolling pin, roll the dough into a 8" x 18" rectangle. This may take a little time. Roll gently so you don't manipulate the butter too much. (You want the butter to stay in one layer and not get clumped up.)
  • Fold the right 1/3 of dough toward the middle, and then fold over the left 1/3 of dough like a trifold letter. This is called the "first turn."
  • Pivot the dough 90 degrees so that the sides are now the top and bottom. Using a rolling pin, roll out the dough to form an 8" x 12" rectangle. Once more, fold the dough in thirds like a letter. This is the "second turn."
  • Place the folded dough in a plastic freezer bag and refrigerate for at least 60 minutes.
  • After the resting time, roll the dough into an 8" x 12" rectangle and fold the dough like a letter. This is the "third turn." Repeat as before for a "fourth turn." Place the dough in the plastic freezer bag and refrigerate for 60 minutes.

Assembling the Croissants

  • Line a baking sheet with parchment paper or a silicone baking mat. Roll the chilled dough into an 8" x 12" rectangle.
  • Using a ruler and pastry roller, cut the dough into triangles with 4" bases. Save the two half pieces on each end and pinch them together to make one triangle. This will give you a total of 7 triangles.
  • Place Pain au Chocolat Sticks at the base of each triangle. Tightly roll the dough from the base to the tip.
  • Arrange the croissants 3" apart on the prepared baking sheet, curving ends inward to form a crescent shape.
  • Cover the shaped dough with plastic wrap (or a clean garbage bag) and leave to proof at room temperature for 18-20 hours. When ready to bake, they should be at least 50% larger that at the start, and feel light and puffy to the touch.
  • Preheat oven to 400 degrees. Brush the croissants with egg wash (1 egg and 1 tablespoon water) and bake for 20-22 minutes or until dark golden brown.
  • Sourdough Chocolate Croissants are best served warm from the oven, but they may be served the next day heated up in a toaster oven. This recipe will make 7 croissants.

Notes

*Unless otherwise indicated all butter used on this recipe site is salted.

Nutrition

Calories: 600kcal | Carbohydrates: 47g | Protein: 7g | Fat: 43g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 607mg | Potassium: 234mg | Fiber: 4g | Sugar: 16g | Vitamin A: 965IU | Calcium: 38mg | Iron: 4mg
Like This Recipe?Share on Facebook / Pinterest / Instagram - Please mention @countryatheartrecipes or tag #countryatheartrecipes
Christmas Wassail with Pomegranate Juice

Christmas Wassail with Pomegranate Juice

Christmas Wassail with Pomegranate Juice is a delicious mulled drink to enjoy during the holiday season. Sweetened with pomegranate, apple, and pineapple juice and flavored with cinnamon sticks, it’s good served hot or over ice. Once it has mulled for the desired time, you may