Tag: <span>mothers day brunch ideas</span>

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 […]

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, 3 Tablespoons of flour, a sprinkle of salt, 3 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, 3 Tablespoons of flour, a sprinkle of salt, 3 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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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 […]

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. […]

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 worse?!? They are AMAZING on the reheat! Like seriously…..3 days later…pop one in the microwave…..and it’s still delish! They usually don’t make it that long in our house because they are my Hubby’s absolute favorite. One time I tried to give one away to our neighbor and I swear my husband almost tackled me. He made it clear that we are allowed to share cookies, brownies, cakes, whatever….but we are NOT allowed to share cinnamon rolls. Ever. So the best I can do is share the recipe with all of you. You’ll have to make them for yourself. So without further ado, here it is!! The holy grail of cinnamon bun recipes (my hubby ate 3 already tonight).

Here’s what you’ll need: milk, eggs, margarine, flour, salt, white sugar, yeast, brown sugar, cinnamon, cream cheese, confectioners sugar, and vanilla.


Place milk, eggs, margarine, flour, salt, white sugar, and yeast in the pan of a bread machine. Select the dough cycle and press start.

**Never fear! For those of you without a bread machine, here are the  manpower instructions. Dissolve the yeast in warm milk in a large bowl. Mix in the sugar, margarine, salt, and eggs. Add flour and mix well. Knead the dough into a large ball, using your hands dusted lightly with flour. Put in a bowl, cover and let rise in a warm place about 1 hour, or until doubled in size.


Next on a floured surface roll dough into a 16×21 inch rectangle.

Evenly spread 1/3 cup melted butter over dough with a basting brush.

Combine brown sugar and cinnamon in a small bowl. Sprinkle evenly over dough by hand. Look at that messy, sugary, floury countertop! These are the kind of messes that my niece and nephew live for! They love this stuff!! This would be a great step to have kids help with. [insert tiny child here]


Roll up dough starting from the short side.


Cut into 12 rolls. To keep them uniform I cut the dough in half (so I have 2 pieces). Then I cut each of those pieces in half (now I have 4 pieces). Then I cut each of those pieces into thirds (12 pieces in total).


Place rolls in a lightly greased 13×9 inch baking pan. To grease I used a light coating of cooking spray.


Aren’t they starting to look pretty already?!? Cover and let rise 30 minutes. (I let this batch go about 45 because I wanted to take my puppies for a walk).


They’re starting to grow and squish together! Don’t you just love pulling them apart???

Meanwhile preheat oven to 400 degrees. Bake in preheated oven for about 15-17 minutes or until golden brown.


Hot out of the oven! Look at that deliciousness!! And just when you thought it couldn’t get any better we’re moving on to the cream cheese frosting!!

In a small bowl beat together softened cream cheese, 1/4 cup softened butter, confectioners sugar, vanilla extract, and salt. (I mixed my confectioners sugar in half a cup at a time so I didn’t cause a massive powder explosion! Maybe my bowl was a little too small. Ok so maybe I didn’t want to bust out a larger one and dirty another dish. #lazybaker).


Mix well til all the lumps are out (about 2 minutes).


Prepare to lick the beaters. And the spoon….and the bowl….and your fingers!


Yum!! I will be dreaming about this frosting tonight! No really.


Spread frosting on warm rolls. Start with a little. Then add more, and more, and more, until they look like this! One big ooey, gory, cream cheese frosting mess! Use it all!!


Are you drooling yet?


How bout now?!? Look at that frosting drip!

Big, Fat, Ooey, Gooey Cinnamon Buns by happylifeblogspot.com #cinnamonbuns #creamcheesefrosting #cinnamonrolls #cinnamon
Maybe 2 will do it for ya? Twice as nice!!


Ohhhhhh!!!!!! I know!! You’re one of those weird people that eats the middle first!!


Well, what are you waiting for?!?!?!? Get baking already!!!

Big, Fat, Ooey, Gooey Cinnamon Buns

May 25, 2017
: 12 buns
: Medium

By:

Ingredients
  • 1 cup warm milk (110 degrees F/45 degrees C)
  • 2 eggs, room temperature
  • 1/3 cup margarine, melted
  • 4 1/2 cups flour
  • 1 teaspoon salt
  • 1/2 cup white sugar
  • 2 1/2 teaspoons bread machine yeast
  • 1 cup brown sugar, packed
  • 2 1/2 tablespoons ground cinnamon
  • 1/3 cup butter, softened
  • 1 (3 ounce) package cream cheese, softened
  • 1/4 cup butter, softened
  • 1 1/2 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
Directions
  • Step 1 Place milk, eggs, margarine, flour, salt, white sugar, and yeast in the pan of a bread machine. Select the dough cycle and press start. **For those of you without a bread machine, here are the manpower instructions. Dissolve the yeast in warm milk in a large bowl. Mix in the sugar, margarine, salt, and eggs. Add flour and mix well. Knead the dough into a large ball, using your hands dusted lightly with flour. Put in a bowl, cover and let rise in a warm place about 1 hour, or until doubled in size.**
  • Step 2 On a floured surface roll dough into a 16×21 inch rectangle.
  • Step 3 Evenly spread 1/3 cup melted butter over dough.
  • Step 4 Combine brown sugar and cinnamon in a small bowl. Sprinkle evenly over dough.
  • Step 5 Roll up dough starting from the short side. Cut into 12 rolls.
  • Step 6 Place rolls in a lightly greased 13×9 inch baking pan. Cover and let rise 30 minutes.
  • Step 7 Preheat oven to 400 degrees. Bake in preheated oven for about 15-17 minutes or until golden brown.
  • Step 8 In a small bowl beat together softened cream cheese, 1/4 cup softened butter, confectioners sugar, vanilla extract, and salt. Mix well.
  • Step 9 Spread frosting on warm rolls. Serve warm!

Leave us your comments and love down below!