Posts tagged ‘Brunch’

April 3, 2015

Super Simple Easter Brunch!

Super Simple Easter Brunch!

Easter is early this year on April 5! If your menu isn’t planned yet, enlist some friends and get this easy brunch for a crowd together for Sunday!


  • Ham
  • Egg Strata
  • Sweet Potato Tater Tots
  • Deviled eggs
  • Chilled Asparagus lemon salad
  • Fruit Salad
  • Sugar cookie and Dessert tray
  • Rolls for sandwiches
  • Biscuits
  • Condiments
  • Mimosas

Normally we purchase a Honey Baked Ham, of course you can’t go wrong there. Instead this year we are trying a ham from the famous New Braunfels Smokehouse). We’ll let you know how if it was a good decision!


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April 18, 2014

Easter Quiche

Looking for a quick idea for Easter brunch? Look no further than a classic quiche! I think quiche is the perfect thing for brunch; you can make it ahead, put anything in it and it transports easily. Start with a great crust (or a premade one if you are really in a hurry!) add your favorite combination of ingredients, whip up your eggs and cream, pour into the shell and bake…that is it! We often make one with meat and one vegetarian. You will notice that we used a tart pan below, but a regular pie pan works great. I like the tart pan because you get a thinner piece of quiche (and I don’t really love eggs). Make sure to wrap the pan in aluminum foil so you don’t get a leaky quiche or get ready for a smoky kitchen! Below is one of our favorites but get creative with yours.

Take it to your brunch for a guaranteed hit! Happy Easter!


Classic Quiche

1 pie crust

1 cup shredded sharp cheddar cheese

1 package frozen spinach, thawed and drained

8 oz sliced mushrooms, sautéed until tender

1 cup cream

3 eggs

Salt & pepper

Make a pie crust add pie weights to keep the crust from bubbling up and prebake at 425° for 20 minutes.

Allow the crust to cool a few minutes and then layer the ingredients into the crust.

Blend the eggs and cream with salt and pepper until combined. Pour the egg mixture into the crust.

Bake for 35-45 minutes at 375° until golden and cooked through.

Enjoy warm or room temperature.

April 1, 2013

Easter Brunch Super Star

I hope everyone had a fantastic Easter holiday! We had perfect weather and a lovely brunch even though we have all been under the weather on and off. Easter usually means bunch in our house. There are so many things that make brunch great, but sometimes it is hard to find a way to change up the old standards. This recipe is a great riff on the traditional cinnamon roll. They are bright and pretty and just the right amount of sweet. These Lemon Raspberry Breakfast Rolls came to me from Joy the Baker. Given a stand mixer and a little time, these are relatively easy to make. I actually did it in stages allowing the dough to rise in the refrigerator overnight and then again letting the cut rolls rise in the pan. This will allow for fresh rolls hot out of the oven in the morning with no hassle. Enjoy the lemony goodness!


Lemon Raspberry Breakfast Rolls

For the Dough:

1 cup milk (I used 2 percent)

2/3 cup sugar

1 1/2 tablespoon active dry yeast

1/2 cup (1 stick) unsalted buttered, softened to room temperature

2 large eggs

1/2 teaspoon lemon zest

1/2 teaspoon salt

4 1/4 cups all-purpose flour, plus 1/2 cup for kneading, plus more for sprinkling the counter


For the Filling:

1 heaping cup fresh raspberries (if using frozen, do not thaw)

1/3 cup sugar plus 1/2 cup sugar for dusting

1 teaspoon lemon zest

1 teaspoon cornstarch

1/4 cup (1/2 stick) unsalted butter, melted, browned and slightly cooled


For the Glaze:

1 cup powdered sugar

2 tablespoons lemon juice


To make the dough:

In a small saucepan over low heat, warm the milk to about 95 degrees. Pour the warm milk into the bow of an electric stand mixer fit with a paddle attachment. Stir the sugar and yeast into the warm milk and let sit for 5 to 7 minutes. The yeast will foam and bubble. That’s how you know it’s alive. After frothy, add the butter, eggs, lemon zest, and sea salt to the yeast mixture. Add 4 1/4 cups flour. Beat on low speed with the paddle attachment for 2 minutes. Stop the mixer, scrape down the sides of the bowl, and replace the paddle with a dough hook. Beat dough with the dough hook on medium speed for about 10 minutes. (Be sure to keep an eye on the mixer to make sure it doesn’t move too much while it is kneading the dough for you!)

Dust a clean counter with flour. Scrape the dough out onto the work surface. Sprinkle with 1/2 cup of flour and knead for about 2 minutes. Dough will be soft and slightly sticky. That’s right! Place dough in a large, lightly oiled bowl. Spray the top of the dough with cooking spray. Cover with plastic wrap and a kitchen towel, and place in a slightly warm place to rise for 1 to 1 1/2 hours (or refrigerate overnight.)


To make the filling:

In a medium bowl toss together raspberries, sugar, lemon zest, and cornstarch. Crush the raspberries just slightly as you stir. Set aside. If using frozen berries, do not thaw.

In a medium saucepan, melt butter until it is browned and fragrant. Set aside to cool slightly.

To assemble the rolls:

Grease a 9×13-inch pan with butter. Set aside.

When the dough has doubled in size, turn out onto a floured work surface and gently knead for 1 minute. Use a rolling pin to roll the dough into a roughly 10×20-inch rectangle.

Spread the butter over the dough. Spread the filling over the dough. Raspberries will be here and there across the dough. Sprinkle the dough and fruit with 1/2 cup granulated sugar.

Working quickly, tightly roll up the dough into a 20-inch long log. Cut the log into quarters, then cut each quarter into 3 pieces. Carefully and quickly lift the rolls into the prepared pan. The rolls will release juice into the bottom if the pan. Cover pan with plastic wrap and a kitchen towel and let rest in a warm place for 1 hour (or overnight in the refrigerator), until puffed.

Preheat oven to 400 degrees F. If you refrigerated the dough, allow to come to room temperature for about 30 minutes prior to baking. Bake rolls for 20 to 25 minutes, until golden and bubbling. Remove from oven and allow to cool for 30 minutes.


To make the glaze:

In a small bowl, whisk together sugar, lemon juice, and water. Drizzle glaze over cooled rolls and serve. Rolls are best served the day they are made but will last up to 3 days well wrapped at room temperature.

April 7, 2012

Easter Brunch

In our family, Easter not only includes our church celebrations, but also lots of friends, family and fabulous brunch. We have been prepping the last few days to prepare our menu and prep as much as we can. I wanted to share with you. I will share more details with you soon. J Have a very happy Easter!!


Easter Brunch Menu

HoneyBaked Ham with Fixin’s

Spinach and Crab Quiche

Lemon Raspberry Breakfast Rolls

Cinnamon Rolls

Pasta Salad


Veggie Tray

Hash Browns

Lemon Bars

Rhubarb Crisp

Mimosas and Coffee J

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