Tag: brunch recipes

White Chocolate Fruit Tart

White Chocolate Fruit Tart

Serve up a little slice of sunshine with our White Chocolate Fruit Tart! As summer heats up it’s only natural to crave juicy fruits and refreshing desserts and this beautiful tart is both. This marvelous dessert is super versatile and perfect for brunch, picnics and […]

Lemon Raspberry Streusel Muffins

Lemon Raspberry Streusel Muffins

If you’re in need of a little comfort right now, grab a whisk and whip up a batch of Lemon Raspberry Streusel Muffins. Now you can enjoy light and fluffy, bakery-style muffins at home. These delicious muffins are lightly flavored with lemon, chock-full of sweet […]

The BEST Rhubarb Meringue Pie

The BEST Rhubarb Meringue Pie

I’ve got pretty high standards especially when it comes to desserts. So when I tell you this is The BEST Rhubarb Meringue Pie out there you better believe it’s the truth! Rhubarb Meringue Pie is a Springtime favorite in these parts. The base is a traditional Pennsylvania Dutch pie crust recipe filled with a sweet and creamy rhubarb custard filling and finished off with a no-fail meringue topping. It’s the absolute perfect balance of sweet and tart, kind of like lemon meringue but with a completely different flavor. This pie takes a little bit of effort but the rave reviews that you’ll receive when it’s done are totally worth the extra steps. Plus I’ll be here the whole time to walk you through it.

Here’s all you’ll need: flour, salt, sugar, shortening, eggs, vinegar, cold water, rhubarb, flour, heavy whipping cream, corn starch and cream of tartar.

The BEST Rhubarb Meringue Pie ingredients list #rhubarbpie #rhubarbrecipes #easterdessert #springdesserts #holidaypierecipe #homemadepiecrust #easymeringue

Ok so really this recipe is three parts: the pie crust, the filling, and the meringue topping. We’ll start at the bottom and work our way up. So let’s cross that pie crust off the list. Combine 3/4 cup flour, 1/4 teaspoon of salt, 1/4 teaspoon of sugar, and shortening in a small bowl. Cut in the shortening until the mixture is crumbly. A pastry blender is a great tool for this step (plus they’re really inexpensive), but if you don’t have one on hand a fork or even your bare hands will work just fine.

Flour, salt, sugar and shortening are combined in a small bowl. #rhubarbpie #rhubarbrecipes #easterdessert #springdesserts #holidaypierecipe #homemadepiecrust #easymeringue

Next combine the vinegar and 1 tablespoon of a lightly beaten egg. Pour over the crumb mixture. Gradually add 4-1/2 teaspoons of water and mix with a fork until a ball forms. Cover and refrigerate for one hour or until the dough is easy to handle.

Homemade pie crust in a glass bowl. #rhubarbpie #rhubarbrecipes #springtimerecipes #easterrecipes #easterdessert

Once the dough is firm enough to handle, roll it out on a lightly floured surface. Roll the dough large enough to fit a 9-inch pie plate. Trim the pastry to a 1/2-inch around the edge of the pie pan and flute the edges. Basically we’re just crimping down the edges. An easy way to do this is to fold over the edge one time. Then I like to go around the whole pie and press my finger into the crust to form little indentations. That’s it! We have a nicely flute pie crust. Easy as…you guessed it…PIE!!!

The pie crust is fitted to a 9-inch pie plate with fluted edges. #rhubarbmeringuepie #rhubarbpie #rhubarbdessert #bestrhubarbrecipes #springtimepie #easterdessert

Chop the rhubarb into small chunks. Don’t be intimidated if you’ve never worked with this colorful crop. It has a very similar look and feel to celery. This brightly colored plant is actually a vegetable but often used in combination with fruits. It can easily be grown in the garden and is known as a hardy and problem-free perennial. 

Chopped rhubarb in a bowl. #rhubarbpie #meringuetoppedrhubarbpie #rhubarbpiewithmeringuetopping #homemaderhubarbpie #rhubarbrecipes

Now onto that deliciously creamy custard filling. In a medium sized bowl whisk together 1 cup of sugar, 2 Tablespoons of flour, a sprinkle of salt, 2 large egg yolks, and 1 cup of heavy whipping cream. Save the egg whites and set them aside. We’ll be using them a little bit later.

Sugar, flour, salt, egg yolks, and heavy whipping cream whisked together in a medium sized bowl. #howtomakerhubarbpie #bakingwithrhubarb #rhubarbdesserts #rhubarbmeringuepie #springpie

Place the rhubarb into the pie crust. Pour the custard filling over the top to cover. Bake in a 350 degree preheated oven for 60-70 minutes. You’ll know that it’s done when the filling is just set and the pie jiggles when gently shaken.

Custard filling is poured over chopped rhubarb in a pie crust. #rhubarbpie #rhubarbdessert #rhubarbrecipes #easterpie #easterdessert #springtimedessert

Meanwhile as the pie bakes we can prep the meringue. Add 4 teaspoons sugar and cornstarch to a small sauce pan. Gradually add in 1/3 cup of water and stir to combine. Bring the mixture to a boil and cook 1-2 minutes, stirring constantly, until the mixture is thickened. Cool this mixture to room temperature and set aside.

Remember those egg whites that we set aside earlier? Place the egg whites and cream of tartar in a small bowl and beat with a hand mixer until nice and frothy.Egg whites and cream of tartar beaten together in a small bowl with a hand mixer. #rhubarbpie #meringuepie #easterrecipes #easterdessert #rhubarbrecipe

Then add in the cornstarch mixture and beat on high until soft peaks form. Soft peaks will barely hold their shape. and flop over immediately when the beaters are lifted. Gradually mix in the remaining 1/3 cup of sugar, 1 Tablespoon at a time and beat on high until stiff glossy peaks form and sugar is dissolved. To achieve this consistency you’re going to have to crank that hand mixer all the way up to its top speed and keep it up there for at least 5 minutes. I find it best to move the hand mixer in a back and forth motion while mixing. Every 30 seconds or so I’ll give it a swirl around the entire bowl. Stiff or firm peaks stand straight up when the beaters are lifted. If you’re working with a five speed mixer this process can take a little longer. Don’t give up on it!

Meringue topping beaten to achieve stiff peaks. #rhubarbpie #rhubarbmeringuepie #rhubarbdessert #dessertrecipes #springtimedesserts

Once the pie is set remove from the oven. Carefully spread the meringue over the hot filling all the way up to the crust. Pop it back in the oven and bake for an additional 15 minutes or until the meringue is golden brown.

Meringue is spread over the top of the rhubarb pie. #rhubarbpie #rhubarbrecipes #rhubarbdessert #howtouserhubarb #reciepsthatuserhubarb #springtimebaking Remove from the oven and cool for 1 hour on a wire rack. Rhubarb Meringue Pie must be stored in the refrigerator. And I would even argue that it’s best served cold. Of course I won’t be refusing a warm from the oven piece any time soon either! Seriously though…could there be a more perfect slice of pie?!? This one’s tough to beat. If you love rhubarb then you’ll absolutely love our Rhubarb Ice Cream and Rhubarb-b-q Chicken Drumsticks recipes too!

The BEST Rhubarb Meringue Pie by Happylifeblogspot #rhubarbpie #rhubarbrecipes #easterdessert #springdesserts #holidaypierecipe #homemadepiecrust #easymeringue

The BEST Rhubarb Meringue Pie

March 15, 2020
: 8 servings
: Medium

By:

Ingredients
  • PIE CRUST:
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/4 cup shortening
  • 1 tablespoon beaten egg, room temperature
  • 1/4 teaspoon white vinegar
  • 3 to 4-1/2 teaspoons cold water
  • FILLING:
  • 3 cups chopped fresh rhubarb
  • 1 cup sugar
  • 3 tablespoons all-purpose flour
  • Dash salt
  • 3 large egg yolks
  • 1 cup heavy whipping cream
  • MERINGUE:
  • 4 teaspoons plus 1/3 cup sugar, divided
  • 2 teaspoons cornstarch
  • 1/3 cup water
  • 3 large egg whites, room temperature
  • 1/8 teaspoon cream of tartar
Directions
  • Step 1 Combine 3/4 cup flour, 1/4 teaspoon of salt, 1/4 teaspoon of sugar, and shortening in a small bowl. Cut in the shortening until the mixture is crumbly. Combine the vinegar and 1 tablespoon of a lightly beaten egg. Pour over the crumb mixture. Gradually add 4-1/2 teaspoons of water and mix with a fork until a ball forms. Cover and refrigerate for one hour or until the dough is easy to handle.
  • Step 2 Roll the dough large enough to fit a 9-inch pie plate. Trim the pastry to a 1/2-inch around the edge of the pie pan and flute the edges. Chop the rhubarb into small chunks and place in the pie crust.
  • Step 3 In a medium sized bowl whisk together 1 cup of sugar, 2 Tablespoons of flour, a sprinkle of salt, 2 large egg yolks, and 1 cup of heavy whipping cream. (Set the egg whites aside for later). Pour the custard filling over the top to cover.
  • Step 4 Bake in a 350 degree preheated oven for 60-70 minutes. You’ll know that it’s done when the filling is just set and the pie jiggles when gently shaken.
  • Step 5 Add 4 teaspoons sugar and cornstarch to a small sauce pan. Gradually add in 1/3 cup of water and stir to combine. Bring the mixture to a boil and cook 1-2 minutes, stirring constantly, until the mixture is thickened. Cool this mixture to room temperature and set aside.
  • Step 6 Place the egg whites and cream of tartar in a small bowl and beat with a hand mixer until nice and frothy. Add in the cornstarch mixture and beat on high until soft peaks form. Gradually mix in the remaining 1/3 cup of sugar, 1 Tablespoon at a time and beat on high until stiff glossy peaks form and sugar is dissolved. Stiff or firm peaks stand straight up when the beaters are lifted.
  • Step 7 Once the pie is set remove from the oven. Carefully spread the meringue over the hot filling all the way up to the crust. Pop it back in the oven and bake for an additional 15 minutes or until the meringue is golden brown.
  • Step 8 Remove from the oven and cool for 1 hour on a wire rack. Store in the refrigerator. Enjoy!

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Bananas Foster French Toast Bake

Bananas Foster French Toast Bake

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 […]

Chocolate Raspberry Puff Pastry

Chocolate Raspberry Puff Pastry

What if I told you that you could whip up dessert that looked like it came straight from a restaurant? Well Chocolate Raspberry Puff Pastry is all that and more! This elegant dessert combines not one but two kinds of chocolate as well as pecans, […]

Pumpkin Scones

Pumpkin Scones

We are smack dab in the middle of Fall and I am absolutely loving it. Give me all the Fall things!!! I want the leaves, and the weather, and the sweaters, and the baking of all things pumpkin of course. Our Pumpkin Scones will give you all the Fall vibes. These cake-like scones make an excellent addition to breakfast or brunch and pair wonderfully with a Pumpkin Spice Latte if I do say so myself. And don’t you dare skimp on that glaze!! It’s sweetness is the perfect compliment to the savory pumpkin flavor. Pumpkin lovers will be all about this one!

Here’s all you’ll need: flour, brown sugar, baking powder, pumpkin pie spice, cinnamon, baking soda, salt, butter, eggs, canned pumpkin, milk, and confectioners’ sugar.

Pumpkin Scones ingredients list

In a large bowl, combine the flour, brown sugar, baking powder, 1-1/2 teaspoons of pumpkin pie spice, cinnamon, baking soda, and salt. Stir with a whisk to combine.

Flour, brown sugar, baking powder, 3 teaspoons of pumpkin pie spice, cinnamon, baking soda, and salt whisked together in a large mixing bowl.

Next using a knife, a fork, or a pastry blender, cut in the butter until it resembles coarse crumbs. Now I absolutely hate having extra tools cluttering up my kitchen drawers. But oh my goodness I wish I would have bought a pastry blender years ago. Seriously you can grab one for like $5. Totally worth it.

Butter being cut into the flour mixture until it resembles coarse crumbs.

Add the egg, pumpkin, and 1/4 cup milk to a separate bowl and whisk it all up! It doesn’t seem like there’s a lot of liquid in this recipe but trust me when I say these Pumpkin Scones will bake up nice and moist. It’ll be love at first bite.

Eggs, milk and pumpkin whisked together in a separate mixing bowl.

Stir the wet ingredients into the dry ingredients until just moistened. The dough will be sticky! Turn on a lightly floured surface. Continue to knead (about 10 times) until a soft dough forms, soaking up the additional flour as you go.

A ball of pumpkin scone dough on a lightly floured surface.

Press the dough into an 8 inch circle, then cut it into eight wedges. Separate the wedges and spread them out evenly on a parchment lined baking sheet. Parchment paper = not only better baking results but also easier clean up. It’s a win win!! Brush the wedges with the remaining 1/4 cup of milk. Bake in a 400 degree preheated oven for 12-15 minutes or until the pumpkin scones are golden brown.

Pumpkin scone dough rolled out into an 8 inch circle and then cut into eight wedges with a pizza cutter.

Remove the scones from the oven and place on wire racks to cool. Cool for 10 minutes. Add the confectioners’ sugar, 1-1/2 Tablespoons of milk, and 1/8 teaspoon pumpkin pie spice to a small mixing bowl. Whisk until a creamy glaze forms. Even the glaze smells nice and pumpkin-y!

Pumpkin scones cooling on a wire rack. Confectioners' sugar, milk, and pumpkin spice mixed together in a small bowl to make a glaze.

Drizzle the glaze over the warm scones to finish. Load ’em up too cause man, that glaze is just delish!!! Pumpkin Scones are best served still slightly warm from the oven. Makes ya feel all wam and cozy on the inside! If you love all things pumpkin then you’ll wanna try our Pumpkin Waffles next!

Pumpkin Scones by Happylifeblogspot.com #pumpkinscones #scones #fallbaking #breakfast #brunch #pumpkinrecipes

 

Pumpkin Scones

October 28, 2019
: 8 scones
: Easy

By:

Ingredients
  • 2-1/4 cups all-purpose flour
  • 1/4 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1-1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup cold butter (1 stick)
  • 1 large eggs
  • 3/4 cups canned pumpkin
  • 1/2 cup whole milk, divided
  • GLAZE:
  • 1 cups confectioners' sugar
  • 1-1/2 tablespoons whole milk
  • 1/8 teaspoon pumpkin pie spice (just a pinch)
Directions
  • Step 1 In a large bowl, whisk together the flour, brown sugar, baking powder, 1-1/2 teaspoons of pumpkin pie spice, cinnamon, baking soda, and salt. Cut in the butter until it resembles coarse crumbs.
  • Step 2 In a separate bowl, whisk the egg, pumpkin, and 1/4 cup milk.
  • Step 3 Stir the wet ingredients into the dry ingredients until just moistened. The dough will be sticky! Turn on a lightly floured surface. Continue to knead (about 10 times) until a soft dough forms.
  • Step 4 Line a baking sheet with parchment paper. Press the dough into an 8 inch circle then cut it into eight wedges. Separate the wedges and spread them evenly on the baking sheet. Brush the wedges with the remaining 1/4 cup of milk.
  • Step 5 Bake in a 400 degree preheated oven for 12-15 minutes or until golden brown. Remove to a wire rack to cool. Cool for 10 minutes.
  • Step 6 Add the confectioners’ sugar, 1-1/2 Tablespoons of milk, and 1/8 teaspoon pumpkin pie spice to a small mixing bowl. Whisk until a creamy glaze forms. Drizzle the glaze over warm scones. Enjoy!

We’d love to hear from you! Leave us your comments and love down below!

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Cornbread Waffle BLT Sandwiches

Cornbread Waffle BLT Sandwiches

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 […]

Creamsicle Mimosas

Creamsicle Mimosas

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 […]

Puff Pastry Eggs Benedict

Puff Pastry Eggs Benedict

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 next recipe. Heck, I’ll even cook! Puff Pastry Eggs Benedict is an exciting new spin on an old classic. If you’re an Eggs Benedict fan, then you’ll love this dish! Both rich and filling, this breakfast pastry is totally worth the splurge. This tender, flaky puff pastry is loaded with eggs, ham and cheese, and drizzled in a homemade lemony hollandaise sauce. It’ll make you wanna lick the plate clean. Pair with mimosas and a fresh fruit salad for the perfect brunch. I’ll be waiting for my invite!

Here’s all you’ll need: egg yolks, eggs, lemon juice, Dijon mustard, butter, cayenne, fully cooked ham, green onions, milk, frozen puff pastry, cheddar cheese, and tarragon (to garnish).

Puff Pastry Eggs Benedict ingredients listLet’s get started because I’m dying to dig in! Our first step is to make that luscious, rich, and delicious hollandaise sauce! A homemade sauce sounds overwhelming but it’s really not. Add 2 egg yolks (just the yolks not the whole egg), lemon juice, and mustard to a small sauce pan. Whisk constantly over medium-low heat until the mixture begins to thicken.

Eggs yolks, lemon juice, and mustard whisked together in a small sauce pan on the stove top.

Next reduce the heat to low. Slowly pour in the melted butter, whisking constantly until the butter is fully incorporated. Mix in a dash of cayenne pepper for a little extra oomph! Continue to cook and stir until you reach the desired consistency.

Melted butter being slowly poured into the hollandaise mixture.

The key to any Eggs Benedict dish is a good hollandaise sauce and this one if perfect! If you love to dip and dunk then I would just go ahead and double that sauce portion of this recipe right now. It’s no sweat to double the batch. Keep the sauce warm and set aside. We’ll need it a little later.

Finished hollandaise sauce in a sauce pan on the stove.

Now onto those pastries!! Melt 1 tablespoon of butter in a large skillet over medium heat. Add the chopped ham and the green onion and cook and stir until the onions are tender. I can tell you what I’ll be making this week with my leftover Easter ham!!

Chopped ham and green onions cooking in a large skillet.

In a large bowl, whisk together 6 whole eggs and 2 tablespoons of milk. Pour the egg mixture into the pan. Cook until the eggs are set, breaking them up and “scrambling” as you go. It’s ok for the eggs to be a little on the wet side because they’ll continue to cook in the oven. Remove from the heat and stir in 1/3 cup of our pre made hollandaise sauce. You’ll be tempted to dive right in now, but I promise it’s worth the wait! Stay strong!

Scrambled eggs, ham, and onions cooking in a large skillet.

Unfold the puff pastry on a lightly floured surface. You’ll want to thaw according to package directions first, of course. Cut each pastry sheet in half widthwise. You’ll have 4 pastry sheets in total after cutting.

Puff pastry unrolled on a lightly floured surface.

Place 1 cup of the egg mixture on half of each of the pastry sheets leaving about a 1/4″ gap around the edges. Top with cheddar cheese. Load ’em up really good!

1 cup of the egg mixture is placed on half of the pastry sheet and then topped with cheese.

Lightly beat the remaining egg with 1 tablespoon of water. Brush the egg mixture around the outside edges of the pastry with a pastry or basting brush. Fold the pastry over the egg mixture and pinch the seam to seal, then crimp the outside edges with a fork. Next cut several small slits in the top of the pastry to allow the steam to escape while baking. And lastly brush the pastry with the remaining egg mixture. This will not only give us that gorgeous golden brown color, but also helps our pastries to bake up crisp, tender, and flaky.

Place the pastries on a parchment lined baking sheet. Bake in a 400 degree preheated oven for 18-22 minutes or until golden.

Puff Pastry Eggs Benedict on a parchment lined baking sheet ready to go into the oven.

Remove Puff Pastry Eggs Benedict from the oven and cut into triangles. Serve with the remaining hollandaise sauce and a sprinkle of fresh tarragon. And there you have it. A gourmet brunch that’ll really WOW!! I’ll bring the mimosas! If you love brunching as much as I do, then you’ve gotta try our Maple Glazed Mini Pancake Bites and Creamsicle Mimosas next.

Puff Pastry Eggs Benedictby Happylifeblogspot.com #eggsbenedict #breakfast #puffpastry #hollaindaisesauce #brunch #mothersdaybrunch #easterbrunch

Puff Pastry Eggs Benedict

April 20, 2019
: 4 servings
: Easy

By:

Ingredients
  • HOLLANDAISE SAUCE:
  • 2 large egg yolks
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 cup butter, melted
  • Dash cayenne pepper
  • EGGS BENEDICT FILLING:
  • 2 cups cubed fully cooked ham
  • 2 green onions, chopped
  • 1 tablespoon butter
  • 6 large eggs
  • 2 tablespoons milk
  • 1 package (17.3 ounces) frozen puff pastry, thawed
  • 1 cup shredded cheddar cheese
  • EGG WASH:
  • 1 large egg
  • 1 tablespoon water
  • Minced fresh tarragon, to garnish
Directions
  • Step 1 Add 2 egg yolks (just the yolks not the whole egg), lemon juice, and mustard to a small sauce pan. Whisk constantly over medium-low heat until the mixture begins to thicken. reduce the heat to low.
  • Step 2 Slowly pour in the melted butter, whisking constantly until the butter is fully incorporated. Mix in a dash of cayenne pepper. Keep the sauce warm and set aside.
  • Step 3 Melt 1 tablespoon of butter in a large skillet over medium heat. Add the chopped ham and the green onion and cook and stir until the onions are tender.
  • Step 4 In a large bowl, whisk together 6 whole eggs and 2 tablespoons of milk. Pour the egg mixture into the pan. Cook until the eggs are set, breaking them up and “scrambling” as you go. Remove from the heat and stir in 1/3 cup of our pre made hollandaise sauce.
  • Step 5 Unfold the puff pastry on a lightly floured surface. Cut each pastry sheet in half widthwise. You’ll have 4 pastry sheets in total after cutting.
  • Step 6 Place 1 cup of the egg mixture on half of each of the pastry sheets leaving about a 1/4″ gap around the edges. Top with cheddar cheese.
  • Step 7 Lightly beat the remaining egg with 1 tablespoon of water. Brush the egg mixture around the outside edges of the pastry with a pastry brush. Fold the pastry over the egg mixture and pinch the seam to seal and crimp the edges with a fork. Cut several small slits in the top of the pastry. Brush the pastry with the remaining egg wash.
  • Step 8 Place the pastries on a parchment lined baking sheet. Bake in a 400 degree preheated oven for 18-22 minutes or until golden. Remove from the oven and cut into triangles. Serve with the remaining hollandaise sauce and a sprinkle of fresh tarragon. Enjoy!

We’d love to hear from you! Leave us your comments and love down below!

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Snowflake Bread

Snowflake Bread

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 […]