Tag: easter brunch

Brandy Glazed Carrots

Brandy Glazed Carrots

Elevate any dinner by adding Brandy Glazed Carrots to the menu. You’ll be amazed at the way brandy can transform the same old carrot dish into something quite special. Fresh baby carrots are cooked until tender, simmered in a mixture of honey and butter with […]

Crescent Roll Breakfast Casserole

Crescent Roll Breakfast Casserole

Crescent Roll Breakfast Casserole is my go to recipe when I need breakfast on the table in a jiffy! This delicious egg and sausage bake will make the whole crowd happy. And it’s so easy to pull off that it’ll make you happy too. The […]

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 raspberries, and topped with a crunchy, buttery streusel. Can you say YUM?!? All the BEST muffins have a crumb topping in my opinion. Dress them up with your favorite cupcake liners and watch as they bake up high and beautiful. Eat ’em for breakfast, brunch or even a snack! They’re also perfect for gifting. You can drop the first batch off at my house! I’m really good at taste testing.

Here’s all you’ll need: flour, sugar, baking powder, salt, eggs, lemon yogurt, vegetable oil, lemon zest, raspberries, and butter.

Lemon Raspberry Streusel Muffins ingredients list #muffins #raspberrymuffins #lemonmuffins #homemademuffins #springbaking #bakerystylemuffins

Watch how easy this is! In a large bowl combine 2 cups of flour, 1/2 cup of sugar, baking powder, baking soda and salt. Whisk it all up to combine. Flour, sugar, baking soda, baking powder, and salt are added to a large bowl. #lemonraspberrymuffins #strueselmuffins #bakerymuffins #muffins #muffinrecipes #homemademuffins

Grab another bowl and add the eggs, yogurt, oil, and lemon zest. Mix well with a whisk until all the ingredients are fully combined. I needed two 6-oz yogurts (the single serving size) to make a full cup. The yogurt adds flavor but also keeps the muffins so moist. Not into lemon? Swap out with raspberry or even plain vanilla yogurt instead. Eggs, yogurt, oil, and lemon zest are mixed together in a second bowl. #muffins #muffinsfromscratch #lemonmuffins #raspberrymuffins #raspberrylemonmuffinsNext add the wet ingredients to the dry ingredients and gently stir until the mixture is just moistened. Then fold in the raspberry pieces. I’ve made this recipe with both fresh and frozen raspberries and both ways are delicious. I thawed the frozen raspberries just enough to get them to break apart for mixing but if your raspberries are holding a lot of water I would suggest defrosting first. Strawberry chunks or even blueberries would be a perfect swap if you wanna shake things up a bit!

The dry ingredients are added to the wet ingredients and mixed to combine. The raspberries are then folded into the mixture. #muffins #homemademuffins #fromscratchmuffins #lemonraspberrystreuselmuffins #springbaking #springrecipes

Line a muffin pan with your prettiest cupcake liners because Lemon Raspberry Streusel Muffins deserve only the best! Do your cupcake liners ever get splotchy or greasy from baking? This can result from “well-loved” (frequently used) baking pans. The easy fix? Line each cavity of the pan with a thin layer of rice. Any rice will do the trick (white, born, instant, doesn’t matter). The rice in the pan absorbs the excess oil and leaves the liners pretty and grease-free. Divide the muffin batter evenly into 12 paper-lined muffin cups. A cookie scoop helps to keep this job nice and neat and also uniform.

Leamon Raspberry Streusel Muffin batter is scooped into 12 paper-lined muffin cups. #muffins #springbaking #brunchrecipes #springbrunch #easterbrunch #mothersdaybrunch

Don’t you dare forget that yummy streusel topping! It’s my favorite part. Combine 1/4 cup flour and 1/3 cup of sugar in a small bowl. Cut in the butter until the mixture resembles coarse crumbs. Full disclosure: I always start by cutting in the butter like a professional but I always finish by mixing it with my hands. I just feel like I have more control plus the heat from my hands warms the butter and makes mixing these ingredients a little bit easier.

Sprinkle a tablespoon of the butter mixture over each muffin and lightly press into the muffin top. Bake in a 400 degree preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes and then remove to a wire rack to cool completely.

Streusel topping is pressed into the top of each muffin #muffins #streusel #streuseltoppedmuffins #breakfast #breakfastrecipes

Or if you’re like me and just can’t wait to sneak a taste then I’m sure you’re be enjoying a Lemon Raspberry Streusel Muffin while it’s still warm. There’s nothing like a lil lovin’ straight from the oven! Have you tried our Streusel Topped Blueberry Muffins or Strawberry Crumb Cake Muffins? I told you I’m addicted to that crumb topping!

Lemon Raspberry Streusel Muffins by Happylifeblogspot.com #lemonraspberrymuffins #streuseltoppedmuffins #lemonmuffins #raspberrymuffins #springbaking #breakfastrecipes #brunchrecipes #bakerystylemuffins

Lemon Raspberry Streusel Muffins

May 14, 2020
: 12 muffins
: Easy

By:

Ingredients
  • FOR THE MUFFINS:
  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1 cup lemon yogurt
  • 1/2 cup vegetable oil
  • 1 teaspoon grated lemon zest
  • 1 cup fresh or frozen raspberries
  • FOR THE TOPPING:
  • 1/3 cup sugar
  • 1/4 cup all-purpose flour
  • 2 tablespoons butter or margarine
Directions
  • Step 1 In a large bowl combine 2 cups of flour, 1/2 cup of sugar, baking powder, baking soda and salt. Whisk it all up to combine.
  • Step 2 In a separate bowl, add the eggs, yogurt, oil, and lemon zest. Mix well with a whisk until all the ingredients are fully combined.
  • Step 3 Add the wet ingredients to the dry ingredients and gently stir until the mixture is just moistened. Fold in the raspberry pieces.
  • Step 4 Line a muffin pan with cupcake liners. Divide the muffin batter evenly into 12 paper-lined muffin cups.
  • Step 5 Combine 1/4 cup flour and 1/3 cup of sugar in a small bowl. Cut in the butter until the mixture resembles coarse crumbs. Sprinkle a tablespoon of the butter mixture over each muffin and lightly press into the muffin top.
  • Step 6 Bake in a 400 degree preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes and then remove to a wire rack to cool completely. Enjoy!

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

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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 […]

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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Make Ahead Crescent Rolls

Make Ahead Crescent Rolls

Once you try our Make Ahead Crescent Rolls, that store bought, canned variety will just never be the same. Sorry not sorry! Crescent Rolls, sometimes called Butterhorns are a fairly simple yeast bread. This beautiful bread bakes up pillowy soft with a subtle sweetness in […]

Ham and Cheese Bites

Ham and Cheese Bites

Our Ham and Cheese Bites make the cutest lil appetizer ever! This tasty bitesize snack works great for Easter brunch and doubles as a wonderful appetizer for Easter dinner too. They’re also perfect for after school snacking. Little fingers won’t be able to resist this […]

Maple Glazed Mini Pancake Bites

Maple Glazed Mini Pancake Bites

It happens to us EVERY holiday! We’re busy people. We usually have to be somewhere, or have people coming over, or have to cook. I wake up and start working in the kitchen and I get so busy that I forget to make us breakfast. Coffee doesn’t count as breakfast….did you know that btw?!? So we go about our day, running on caffeine, like it’s no big deal and then by dinner time we. are. actually. starving!!! Who can relate? But I’ve been trying to get better at that. On Christmas morning especially, everyone is excited about presents and not so much about breakfast. These Maple Glazed Mini Pancake Bites are sure to change that! They are very portable, extremely poppable, and just enough to get you through your hectic day! You can even eat them WHILE you’re opening presents!! Your kids will love that!!

Here’s all you’ll need: flour, sugar, salt, baking powder, milk, white vinegar, vanilla extract, an egg, butter, cream cheese, confectioners sugar, maple syrup, and pre cooked bacon (click the link for our No Mess Bacon Tutorial).

In a large bowl combine the flour, sugar, ½ tsp salt, and baking powder. Mix and set aside.

In a separate bowl, whisk the milk and vinegar together. Let stand for one minute. I know the vinegar sounds odd, but basically you are creating DIY buttermilk. Which leads me to my next point….you can sub in buttermilk if you like! Whisk in the vanilla, egg, and melted butter.

Pour the wet ingredients into the dry ingredients. Mix until well combined. Be sure to scrape the bottom of the bowl.

Grease a mini muffin pan with cooking spray. Spoon into each cup by the tablespoonful. Try not to be as messy as I was. I swear I really WAS trying to be neat! Wipe away any excess drips with a paper towel and pretend they didn’t happen. Bake in a 425 degree preheated oven for 10-12 minutes or until lightly browned.

Next let’s make our frosting while the muffins are baking. These pancake bites are perfectly delicious all on their own, but let’s face it….MAPLE. BACON!!! Enough said! Add the cream cheese, maple syrup, and confectioners sugar to a small bowl. Beat with a hand mixer until smooth. (This was my hand mixers last run right here. RIP! We had a good run!)

Look at those cute lil treats!!! Are they pancakes? Are they muffins? Maybe a little of both! Loosen the edges with a butter knife and remove from the baking pan. 

After trying out our No Mess Bacon tutorial, because why would you make bacon any other way?, crumble into small pieces. Think bacon sprinkles!!!

Once pancake bites are cool enough to handle, dip in the maple glaze and then top with bacon “sprinkles”. The glaze is a bit sticky so you’ll want to lick your fingers, errr…., I mean, wash your hands when you’re done!

Serve warm ad enjoy! I love these hot out of the oven, but I’ve also had them cold and they are still fabulous. I’ve made them ahead of time and reheated and yep! Still good. I’ve microwaved them for a few seconds and they were still delish. Pop them back in the oven and yes still yummy too! Just be sure to refrigerate any leftovers….that is, if you have any!

Maple Glazed Mini Pancake Bites

December 15, 2017
: 24 mini pancakes
: Easy

By:

Ingredients
  • 1-1/2 cups all-purpose flour
  • 1/8 cup sugar
  • 1/4 tsp. salt
  • 1/2 Tbs. baking powder
  • 3/4 cups milk
  • 1/2 Tbs. white vinegar
  • 1 tsp. vanilla extract
  • 1 eggs
  • 1/4 stick butter, melted
  • FOR THE ICING:
  • 1/4 cup cream cheese, softened
  • 1/2 cup confectioners sugar
  • 1/8 cup real maple syrup
  • FOR THE TOPPING:
  • 1/2 pound bacon, cooked crisp and finely chopped
Directions
  • Step 1 Cook and crumble bacon. Set aside.
  • Step 2 In a large bowl combine the flour, sugar, ½ tsp salt, and baking powder. Mix and set aside.
  • Step 3 In a separate bowl, whisk the milk and vinegar together. Let stand for one minute. Whisk in the vanilla, egg, and melted butter.
  • Step 4 Pour the wet ingredients into the dry ingredients. Mix until well combined.
  • Step 5 Grease a mini muffin pan with cooking spray. Spoon into each cup by the tablespoonful. Bake in a 425 degree preheated oven for 10-12 minutes or until lightly browned.
  • Step 6 Add the cream cheese, maple syrup, and confectioners sugar to a small bowl. Beat with a hand mixer until smooth.
  • Step 7 Once pancake bites are cool enough to handle, dip in the maple glaze and then top with bacon. Serve warm ad enjoy! Refrigerate any leftovers.

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

Big, Fat, Ooey, Gooey Cinnamon Buns

Big, Fat, Ooey, Gooey Cinnamon Buns

YESSSSS!!!!!!! Look at all of that drippy cream cheese frosting! OMG! This is one of those recipes that I almost shouldn’t  have. They are SO good! I definitely should NOT be able to make these whenever I feel like it. And you know what’s even […]