Bananas Foster French Toast Bake combines three of my favorite things from New Orleans, brunch, booze and dessert! Mardi Gras season is here and it’s leaving me with some major NOLA daydreams. We spent 5 days in the Big Easy last Spring and like any first […]
Tag: brunch ideas
Gimme a “B”…..Gimme an “L”…..Gimme a “T”. What’s that spell??? Well, the BEST sandwich of summer of course!!! I’ve gotta admit that Cornbread Waffle BLT Sandwiches took me by surprise. Waffles and BLT’s might not seem like the obvious pair, but oh my goodness they […]
We all love a good mimosa with brunch but if you really want to up your brunch game then you NEED Creamsicle Mimosas in your life! This easy mimosa recipe is anything but basic. Your favorite boozy champagne cocktail just got a major upgrade. It’s a little bit slushy, a little bit bubbly, and tastes just like the adult version of a creamsicle. You’ll love this fun new twist on a classic recipe. And it’s here just in time for Mother’s Day!! Give mom what she really wants for Mother’s Day this year…Creamisicle Mimosas!!!
Here’s all you’ll need: orange zest, orange juice, half and half cream, superfine sugar, and champagne.
A teeny tiny bit of prep work is all that’s needed to make this fabulous drink. But don’t worry…it’s makes a big batch! We need a little orange zest. Orange zest is the colorful peel of the orange and adds a bright citrus note to recipes. Run the skin of an orange against a grater to create orange zest.
Next add the orange zest, orange juice, half and half cream, and superfine sugar to a blender. Blend all the ingredients until the sugar is dissolved.
If you can’t find superfine sugar in stores, you can easily make it yourself at home in a food processor. The granulated sugar will turn powdery and have more of a fine grain.
Transfer the creamsicle mixture to an 8-inch square dish. Cover and freeze for 6 hours or overnight.
Divide the frozen creamsicle mixture into 16 equal portions. Spoon into a champagne glass and top with champagne.
Don’t have enough time to freeze? No worries! This mixture is SO versatile. You can use the unfrozen creamsicle mixture and still get the same great taste and skip the slushy texture.
Garnish Creamsicle Mimosas with orange slices if desired and enjoy! Substitute Sprite or Ginger Ale in place of champagne for a fun, non-alcoholic version that you can share with the kiddos. Or keep it all for yourself. I’m not judging!! Pair with our Puff Pastry Eggs Benedict and send me an invite! I’ll be there in a jiffy.
- 4 teaspoons grated orange zest
- 2-1/2 cups orange juice
- 1 cup half-and-half cream
- 3/4 cup superfine sugar
- 2 bottles (750 milliliters each) champagne
- orange slices to garnish (optional)
- Step 1 Add the orange zest, orange juice, half and half cream, and superfine sugar to a blender. Blend all the ingredients until the sugar is dissolved.
- Step 2 Transfer the creamsicle mixture to an 8-inch square dish. Cover and freeze for 6 hours or overnight.
- Step 3 Divide the frozen creamsicle mixture into 16 equal portions. Spoon into a champagne glass and top with champagne. Garnish with orange slices if desired and enjoy!
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They say breakfast is the most important meal of the day. My hubby’s a morning person but me…eh….not so much. I’m more of a brunch gal. But I’ll tell you what! You can drag me out of bed any day of the week for this […]
I’m taking a different approach to winter this year. Instead of dreading it, I’m going to celebrate it. And I’ll start by making this gorgeous Snowflake Bread! This spectacular star shaped bread looks tricky but I think you ALL can handle it. It’s basically a […]
Ok so I know that every single store has flipped the switch from Halloween to Christmas, but you guys, I’m not done with pumpkin everything season yet! You can take away my pumpkin spice lattes but I’m still gonna celebrate. So this next recipe not only celebrates my favorite time of the year, but it’s literally shouting from the rooftops loud and proud just how AHH-mazing this Fall flavor can be. I’m just gonna say it. Pumpkin Spice Bagels are the BEST BAGELS EVER!!! Seriously. This tasty, chewy, pumpkin flavored bagel has the perfect texture and obviously plenty of flavor. Eat ’em hot out of the oven, toasted, buttered, use them as sandwich bread, slather on some honey pecan cream cheese, Nutella, you name it. Pumpkin Spice Bagels can handle just about anything!
Here’s all you need: canned pumpkin, brown sugar, salt, cinnamon, nutmeg, allspice, cloves, flour, yeast, an egg white, and cornmeal.
Ok so I know what you’re thinking….I could never make my own bagels. That’s way too hard! Umm….but it’s totally not. Especially if you have a handy dandy bread machine or Kitchen Aid mixer to mix the dough for you. So first the easy peasy bread machine instructions. Place 2/3 cup of warm water, pumpkin, brown sugar, salt, cinnamon, nutmeg, allspice, flour and yeast in the bread maker pan. Select the dough cycle let the bread machine do all the work.
But if you don’t have a bread maker handy, first off let’s put that at the top of your Christmas wish list, then follow these directions. Dissolve the yeast in 2/3 cup warm water (let it sit for about 5-10 minutes until it’s nice and frothy). Blend in the pumpkin and brown sugar. In a separate bowl, combine the salt, cinnamon, nutmeg, allspice and flour and whisk to blend it all together. Using a hand mixer at a low speed, add the flour mixture to the wet mixture a little at a time. Once you get to the point where it’s too hard to mix in the rest of the flour with the hand mixer, break out the elbow grease and knead in the rest by hand. Knead until the dough is soft and smooth. Then cover and let rise in a warm place for about an hour or until the dough has doubled in size.
Alrighty! Once the cycle is complete (or your dough has finished rising) split it up into 9, as equal as you can make them pieces. Then on a lightly floured surface, shape them into 9 balls. First you roll it and pat it and mark it P. Put ’em in the oven for pumpkin and me. Sorry I couldn’t resist!
Next we’re going to shape the dough into bagels. This part was literally mind blowing for me! To form a bagel, stick your thumb directly through the center of the dough and stretch it to form a hole in the middle. That’s it. It’s literally that simple. I don’t know why but I always pictured a special bagel pan or a bagel cutter (like a cookie cutter) for this part. Nope! Your thumb is the only tool you need. Super helpful hint: Make the holes way bigger than you think they should be. The bread will continue to rise in the oven which makes those holes shrink quite a bit. Cover and let rest for 10 minutes.
While the dough’s resting, fill a Dutch oven (or big pot) 2/3 of the way full with water and bring to a boil. Drop the bagels a few at a time into the boiling water. Boil for 45 seconds on one side, then flip them over and boil for 45 seconds on the other side. If the yeast proofed correctly your bagels should float. If they don’t float, don’t fret. Check the date on the yeast label, it could be a bad batch, but bake them anyways!! The flavor will still be delicious! (I’ve eaten a batch of Pumpkin Spice Bagels that floated and a batch that didn’t). Remove the bagels with a slotted spoon and drain.
Line a baking sheet with parchment paper (aka my bestie!) and sprinkle with cornmeal. You can spray the baking sheet with cookie spray if you don’t have parchment on hand (but we need to have a serious talk about why you don’t have parchment paper on hand….because I’m obsessed with it!!!). Whisk the egg white with two tablespoons of water til it’s nice and foamy then brush onto the tops of the bagels.
Bake in a 400 degrees preheated oven for 15-20 minutes or until nice and golden brown. My bagels were perfect at about the 17-18 minute mark for reference. Remove from the baking sheet and cool on a wire baking rack. Seriously though, how fabulous do these homemade Pumpkin Spice Bagels look??? It really doesn’t get any better than this!!
Slice down the middle once they’re cool enough to handle and gobble these bad boys up!!! My family sure did!! Pumpkin Spice Bagels will keep best in the fridge for about a week. Or store in the freezer for up to three months so you can enjoy them every day of the year!! If you’re all about letting your pumpkin freak flag fly then you better get after our Pumpkin Waffles with Maple Whipped Cream or our Chocolate Chip Pumpkin Bread ASAP!!!!
Pumpkin Spice Bagels
- 2/3 cup warm water
- 1/2 cup canned pumpkin
- 1/3 cup packed brown sugar
- 1 teaspoon salt
- 1-1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 3 cups bread flour
- 1 package (1/4 ounce) active dry yeast (3 teaspoons)
- 1 egg white
- 2 tablespoons water
- 1 tablespoon cornmeal
- Step 1 BREAD MACHINE INSTRUCTIONS: Place 2/3 cup of warm water, pumpkin, brown sugar, salt, cinnamon, nutmeg, allspice, flour and yeast in the bread maker pan. Run the dough cycle.
- Step 2 BY HAND INSTRUCTIONS: Dissolve the yeast in 2/3 cup warm water (let it sit for about 5-10 minutes until it’s nice and frothy). Blend in the pumpkin and brown sugar. In a separate bowl, combine the salt, cinnamon, nutmeg, allspice and flour and whisk to blend it all together. Using a hand mixer at a low speed, add the flour mixture to the wet mixture a little at a time. Once you get to the point where it’s too hard to mix in the rest of the flour with the hand mixer, knead in the rest by hand. Knead until the dough is soft and smooth. Cover and let rise in a warm place for about an hour or until the dough has doubled in size.
- Step 3 When the cycle is complete, split the dough into 9 evenly shaped pieces. On a lightly floured surface, roll each piece into a ball.
- Step 4 Push your thumb through the center of the ball and stretch to form a large hole in the middle. (Make the holes larger than you think. The dough will continue to rise in the oven). Cover and let rest for 10 minutes.
- Step 5 Fill a Dutch oven (or big pot) 2/3 of the way full with water and bring to a boil. Drop the bagels, a few at a time, into the boiling water. Boil for 45 seconds on one side, flip them over and boil for 45 seconds on the other side. Remove the bagels with a slotted spoon and drain.
- Step 6 Line a baking sheet with parchment paper and sprinkle with cornmeal. Whisk the egg white with two tablespoons of water and brush onto the tops of the bagels.
- Step 7 Bake in a 400 degrees preheated oven for 15-20 minutes or until golden brown. Remove from the baking sheet and cool on a wire baking rack. Slice down the middle once cool enough to handle and enjoy!!
We’d love to hear from you! Leave us your comments and love down below!
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Easy Tuscan Roasted Asparagus is not only the perfect Spring side dish, but also one of our favorite recipes to make year round! Oven roasted and flavored with lemon and garlic this family friendly vegetable is something that everyone can agree on. This simply irresistible […]
Streusel Topped Blueberry Muffins are a fun spinoff on a classic breakfast staple. These simple homemade muffins can’t be beat! The cinnamon-sugary streusel topping is an absolute must!! It totally makes this recipe by adding the perfect amount of sweetness. These delicious homemade muffins are […]
Nothing screams Saturday morning louder than a big ole stack of pancakes! These light and fluffy pancakes are a weekend staple in our house. The ingredients consist of a few classic pantry items so I ALWAYS have them on hand, which means I can whip them up at a moment’s notice. Now I know there are plenty of you out there who are box mix addicts (and that’s ok, I’m not judging). I’m telling you this recipe is so foolproof and comes together so quickly, it’ll have you ditching the pre made batter. Or at the very least it will become your go to recipe in a pinch! Everyone needs a good pancake recipe in their arsenal. These pancakes are highly adaptable too. Stir in blueberries or chocolate chips, add cinnamon or nutmeg, switch out the vanilla for almond or rum extract. Go ahead! Get crazy!! Whatever you do, don’t forget the syrup. I mean, c’mon, that’s what pancakes were really intended to be…..the perfect little vessel to mop up loads of sugary sweet syrup, right?!?
Here’s all you”l need: flour, sugar, baking powder, kosher salt, milk, egg, butter and vanilla extract.
In a large bowl, mix together the dry ingredients, so that’s your flour, sugar, baking powder and salt.
Warm the milk in the microwave for one minute. Add the warm milk, melted butter, egg, and vanilla extract to a smaller separate bowl.
Whisk until well combined. Pro tip: The warm milk and the melted butter will help the ingredients to combine more easily and you won’t have clumps of butter throughout. You can even go one step further and say it out loud to the closest person around. Say it with confidence and they will totally think you know what you’re talking about! Professional pancake maker right here!! I think I’m going to make that my official title.Form a well in the middle of the flour mixture. Pour the milk mixture into the well of the flour mixture.
Using a fork, stir until just combined. Little clumps are ok, but you don’t want to see any big clumps of flour. I like to use a fork as opposed to a whisk because it helps to not over-mix the batter. Told you….pan….cake…….pro!!! Pretty soon you will be too!
Lightly brush a large skillet with butter and heat over medium heat. I feel like this picture is SO incriminating!! Metal utensils are a big NO for these pans and I would drop the hammer on my hubby if I caught him doing this. Brainstorming my list of excuses right now for when he reads this blog post!
Pour pancake batter into the pan 1/4 cup at a time. Cook over medium heat. Once the edges are firm and the tops start to form bubbles that pop, it’s time to flip! Typically this will take eh, about two minutes per side. Catch ya on the flip side!
Flip it and cook for another 1-2 minutes on the other side. You want the middle to be cooked and the pancakes to be lightly browned. Be sure to add more butter to the pan as needed (in between pancakes). Serve warm with butter and syrup and your favorite pancake toppings. I love strawberries, blueberries, and whipped cream!!
Four out of five nieces and nephew’s agree this is the BEST (and most requested) breakfast at Aunt Lisa’s House. And the fifth one isn’t old enough to eat pancakes yet! Don’t worry Peyton you’ll get to try them soon enough!! Looking for something more portable? Try our Maple Glazed Mini Pancake Bites!
Light and Fluffy Pancakes
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 3/4 teaspoon kosher salt
- 1 1/4 cups milk
- 1 large egg
- 4 tablespoons butter, melted
- 1 teaspoon vanilla extract
- Step 1 In a large bowl, mix together the flour, sugar, baking powder and salt.
- Step 2 Warm the milk in the microwave for one minute. In a smaller bowl, warm milk, melted butter, egg, and vanilla extract. Whisk until well combined.
- Step 3 Form a well in the middle of the flour mixture. Pour the milk mixture into the well of the flour mixture. Mix with a fork until just combined.
- Step 4 Lightly brush a large skillet with butter and heat over medium heat. Pour pancake batter into the pan 1/4 cup at a time. Cook over medium heat for 2 minutes.
- Step 5 Once edges are firm and bubbles start to appear and pop on the top, flip. Cook an additional 1-2 minutes. Add more butter to the skillet as needed.
We’d love to hear from you! Leave us your comments and love down below!
Have you ever gone to the grocery store and just couldn’t avoid buying something that wasn’t on your list??? Raise your hand! We’ve all been there! That’s what happened with these strawberries. I just couldn’t pass them up! So then I started to brainstorm what to make with […]