Archives for posts with tag: Brunch

Hosting an Easter egg hunt for two young kids is just about as cute as it gets! Since rice krispies are so easy to make, we decided to make some in Easter-themed shapes. The recipe was the same as always but the fun part was making the fun designs and adding jelly beans, sprinkles and peeps to the mix.

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Happy Easter!

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Because there’s nothing better than a Waffle Work Meeting on [the day after] International Waffle Day!

The recipe itself is still on the organic waffle mix bag at the office,which was quite good and healthy using soy milk and honey. But the idea for this came up as a team bonding experience for our relatively new team. Within one day, we had all of the equipment and ingredients needed to make fruit and maple syrup covered waffles in the office kitchen. They smelled and tasted delicious and I got some new Instagram followers from it 🙂

Remember, baking can be with anyone, anywhere. Just enjoy it and don’t stress about it!

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My sister turned 23! I just can’t believe it! She will always be my little sister but that just means the older she gets, the older I’m getting! Because she is my PIC in my baking madness, I wanted to dedicate the next few posts to her. I baked quite a bit for her birthday week and here are some recipes and pictures of what we did. Needless to say we were on a sugar high for that week but it was quite nice and I’m grateful every day to have such a kind, funny, talented, and all around awesome sister.  Love you and to many more happy and sweet birthdays!

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To start it all off, I made her some donuts! She loves cinnamon flavored treats and I though this was perfect to start off her birthday 🙂 Also, these donuts are baked so no need to fry anything or feel guilty later!

Ingredients

Donuts:
  • 1 cup all-purpose flour
  • ½ cup sugar
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon cinnamon
  • ½ cup milk
  • ½ teaspoon white vinegar
  • ½ teaspoon pure vanilla extract
  • 1 egg
  • 4 tablespoons butter, softened
Glaze:
  • 2 tablespoons milk
  • ½ teaspoon pure vanilla extract
  • 1 cup powdered sugar
Directions
Preheat oven to 350F. In a large bowl whisk together the flour, sugar, baking powder, salt, and cinnamon; set aside. In a small saucepan bring together the milk, white vinegar, vanilla, egg, and butter. Cook over medium-heat, stirring constantly with a whisk until the butter melts, about one minute. Remove from heat.
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Add the milk mixture into the flour mixture; mix until combined.
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Using a large tablespoon, spoon the doughnut mixture into an ungreased doughnut pan.
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Bake for 12 to 14 minutes, or until a toothpick inserted comes out clean. Remove and immediately invert the pan onto a cooling rack. While the doughnuts are cooling, begin to work on the glaze.
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Glaze
Place all the ingredients in a small saucepan and cook over medium-heat, stirring constantly just until combined and no lumps appear. Set the saucepan over a bowl filled with hot water.
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Dip the doughnuts into the glaze, one at a time, and set on a rack, glaze side up. Put something underneath the rack because some of that glaze will drip off.
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Give it a few minutes before you dig in!
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We went to a dance performance at the Kennedy Center that evening and the sunset was stunning!
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And afterwards, the birthday song of course!
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This cake really does taste like muffin, no joke! I was having a rough day and I really just wanted to make a cake. My sister helped me out and we worked on this cake for quite some time while watching the CFB Championship game. It was a lot of fun but the cake didn’t look quite as nice as the original recipe did. But that just drives home the purpose of Baking with Friends: that the process itself is what is so enjoyable about baking, the cake may come out pretty or ugly, tasty or nasty, but either way, the important part you will remember later on was how much fun you had in the process. So grab some friends, make this cake and let me know if yours didn’t fall apart in the end! 🙂

Ingredients

  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 2 3/4 cups all purpose Gold Medal Flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cup buttermilk
  • Zest of 2 lemons
  • 1 pound fresh blueberries (I didn’t have enough blueberries so I mixed in some raspberries as well)

Buttermilk Glaze:

  • 3 tablespoons buttermilk
  • 1 cup powdered sugar

Oat Crumble Topping:

  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • 3 tablespoons flour
  • 2 tablespoons oats
  • 2 tablespoons sliced almonds (I didn’t use these but you can!)

Ingredients

Preheat the oven to 325 degrees F. Spray a bundt pan with non-stick cooking spray and sprinkle with flour to fully cover the pan.

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In the bowl of an electric mixer, cream the butter and sugar together until light and fluffy. Then beat in the eggs and vanilla. Mix the flour, baking powder, baking soda, and salt in a separate bowl. Turn the mixer on low and slowly add the flour and buttermilk, alternating each, until all incorporated.

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Finally beat in the lemon zest before turning the mixer off.

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Use a spoon the stir in half the blueberries.

Pour the batter into the prepared bundt pan and sprinkle the remaining blueberries over the top.

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Bake for 60-80 minutes, until a toothpick inserted into the center comes out clean. Remove the cake from the oven and allow it to cool for at least 20 minutes before flipping out onto a cooling rack.

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DO NOT try flipping the cake any earlier than 20 minutes, or the cake will stick. Promise! Waiting 30+ minutes is safer.

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Once the cake is cooling on the rack, mix the oat crumble. Add all the ingredients to a small bowl and pinch with your fingers to blend the ingredients and break into small pieces. Sprinkle the mixture over a baking sheet and bake in the heated oven for 5-10 minutes. Cool on the baking sheet before proceeding.

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For the glaze, whisk the buttermilk and powdered sugar in a small bowl. Drizzle the glaze over the cake and immediately sprinkle the oat crumble over the top of the cake before the glaze dries.

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Not too shabby and absolutely delicious!

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This year I’ve started to include pancakes on my blog because I absolutely love breakfast so I wanted to start sharing some of my favorite recipes in that category. The second breakfast recipe this year are these delicious pancakes that I made for Saturday brunch.  They were really delicious and I hope you enjoy!

Ingredients

  • 1 2/3 cups all-purpose flour
  • 2/3 cup old-fashioned rolled oats
  • 2 tablespoons sugar
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup plain Greek yogurt
  • 1 cup milk
  • 4 tablespoons unsalted butter, melted
  • 2 large eggs
  • 1 cup blueberries
  • Maple syrup, for serving

Directions

Preheat oven to 200 degrees F and a nonstick griddle to 350 degrees F.

In a large bowl, combine flour, oats, sugar, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk together yogurt, milk, butter and eggs.

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Pour mixture over dry ingredients and stir using a rubber spatula just until moist.

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Add blueberries and gently toss to combine.

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Lightly coat a griddle or nonstick skillet with nonstick spray. Scoop 1/3 cup batter for each pancake and cook until bubbles appear on top and underside is nicely browned, about 2 minutes. Flip and cook pancakes on the other side, about 1-2 minutes longer; keep warm in oven.

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Serve immediately with maple syrup.

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Before the end of the year, I wanted to treat my family to a special brunch. I really appreciate all that they do and what I can offer is my sweet treats so I went ahead and made this delicious recipe! I will say that if you are in a rush, do not make these. There are so many components to the recipe that it does take some time but if you do have time, they are definitely worth the wait! My sister got a bit fed up with the brown butter piece that I asked her instead to set the table and boy did she take that literally! She set up a beautiful spread and was able to capture some pretty awesome pictures at the same time. I’ve included some of my pictures and some of hers (hers are the nicer looking ones up top!). Follow her on Instagram @lauraquinterophotography Overall, it was a great end to another year filled with blessings! For 2015, I am amping up my social media presence so check me out on Pinterest, Facebook, and Instagram.

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Ingredients

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup packed light-brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 8 tablespoons unsalted butter, sliced
  • 3 large eggs, separated
  • 2 cups buttermilk
  • 2 tablespoons honey
  • 1 teaspoon pure vanilla extract
  • 3 medium very ripe bananas

Directions

Preheat a waffle iron. Into a large bowl, sift together flour, brown sugar, baking powder, salt, cinnamon, and nutmeg. Set aside.

To brown the butter, heat a thick-bottomed skillet on medium heat. Add the sliced butter, whisking frequently. Continue to cook the butter until melted. The butter will start to foam and browned specks will begin to form at the bottom of the pan. The butter should have a nutty aroma. Watch the butter carefully because it can go from brown to burnt quickly. Remove butter from the heat and let cool to room temperature.

In a medium bowl, whisk together egg yolks, buttermilk, brown butter, honey, and vanilla. Pour into dry ingredients; stir until just combined.

In a separate small bowl, mash the bananas with a fork; stir into batter. Using a stand mixer or hand mixer, beat egg whites until stiff but not dry.

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Gently fold into the batter.

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Ladle the recommended amount of waffle batter onto the hot waffle iron according to the manufacturer’s recommendations. Close lid; cook waffle is golden brown on both sides, about 5-6 minutes. Serve immediately or keep warm in a 200 degree F oven until ready to serve.

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Note-these waffles freeze well. To freeze, place completely cooled waffles in a freezer bag and freeze. To reheat, pop the waffles in the toaster.

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