Posts Tagged ‘Brunch’

Honey Bun Cake

Monday, April 23rd, 2012

Coffee cake is one of my favorite things to make when I am entertaining. This super rich Honey Bun cake was a new creation in my kitchen and was fittingly named after the sticky cinnamon roll that is covered in a thin sugar glaze known as the, “honey bun.” I knew that this sweet and decadent treat would make a fun addition to our family’s Easter brunch and would be a great way to end our celebration.

The combination of sour cream, canola oil, and the addition of poured honey over the cake creates a moist cake with a dense crumb that begs to be paired with a big glass of milk. Once pulled from the oven, a final decadent layer of a sugar glaze is drizzled on top, which hardens to create a thin sugar glaze over the top of the cake.

Our family absolutely loved  this cake and I would highly recommend it for a fun way to end any brunch or paired with a little decaf coffee for a great way to end an evening when entertaining.


Honey Bun Cake
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
A delicious cake that tastes just like a sticky cinnamon sweet roll.
Ingredients
  • 1 package (18.25 ounces) plain yellow cake mix
  • 1 cup light sour cream
  • ¾ cup canola oil
  • 4 large eggs
  • For filling: ⅓ cup honey
  • ⅓ cup brown sugar
  • 1 tablespoon cinnamon
  • For sugar glaze: 2 cups confectioners' sugar, sifted
  • ⅓ cup milk
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat your oven to 350 degrees. Spray 13x9" pan with cooking spray.
  2. Place the cake mix, sour cream canola oil, and eggs in a mixing bowl.
  3. Blend on low speed for one minute. Increase speed and then beat another two minutes.
  4. Pour the batter into the pan and smooth with a spatula.
  5. Add your filling. Drizzle the honey on top of the batter, then sprinkle your brown sugar and cinnamon.
  6. Swirl your topping through the cake to blend them slightly.
  7. Bake for 38-40 minutes (mine took about 44 minutes).
  8. Remove from the oven and allow the cake to cool.
  9. Prepare your glaze of sugar, milk, and vanilla in a small bowl.
  10. Pour your glaze over the top of the hot cake and spread it over the cake with a spoon.
  11. Allow cake to cool for 20 minutes before cutting it into squares.
  12. Serve the cake warm with big glasses of milk.

Adapted from, “The Cake Mix Doctor,” Cookbook.

I also wanted to share with you some pictures of the things we did for our family brunch.

I picked up a supermarket bouquet of flowers for our centerpiece and then surrounded it with our eggs for egg decorating for the kids. I am loving my freshly painted white kitchen table and freshly reupholstered chairs. It is so nice not having to use a tablecloth when entertaining.

The kids indulged in Kool-Aid Egg Dying again this year and we loved the rich, vibrant shades of colors we were able to achieve.

I prefer to keep entertaining informal so the food was buffet style for our get together.  I served our Ham & Vegetable Strata, a Sausage & Cheese Egg Casserole, fresh fruit layered in a trifle bowl, my Bacon & Ranch Cheese Ball, the Honey Bun Cake (above), and orange juice or coffee for our guests. Everything was made the day before, except the cake, and it made entertaining on a busy Sunday morning very easy.

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Ham & Vegetable Breakfast Strata

Monday, April 9th, 2012

Throwing brunches is one of my favorite entertaining tricks for staying ahead on food preparation and staying under budget. A breakfast strata happens to be one of my favorite brunch dishes to prepare because all of the work can be done ahead of time, allowing me the chance to really be in the moment and visit with our guests.

Breakfast strata is nice and frugal because you can use what is in season and on sale to create this elegant dish. Better yet, you can use the leftover Easter ham and leftover vegetables in a fun and creative way. Even the bread can be stale or leftover from your Easter feasting. If you don’t have any bread to dig into, don’t forget my super awesome resource for day old bread. Between that and your Easter leftovers, you have the makings of a meal for mere pennies.

This strata is unlike my usual meat and cheese strata because it is filled with delicious fresh vegetables. I used zuchinni, mushrooms, and green peppers in mine, but you can mix up whatever variety of vegetables you love or have on hand. Leave the meat out to keep it vegetarian or add your favorite meat to add another dimension of flavor.

The creaminess in this comes from a tiny bit of half-and-half and a whole lot of cream cheese.

In my grandmother’s words, “Cream cheese just makes everything better.”

We couldn’t agree more.

Breakfast Strata
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
A breakfast strata that you can assemble the night before. This is a winner for any brunch or when entertaining. This makes two. Cut your recipe in half for just one strata.
Ingredients
  • 3 cups sliced fresh mushrooms
  • 3 cups chopped zucchini
  • 2 cups cubed fully cooked ham
  • 1½ cups chopped green pepper
  • 2 garlic cloves, minced
  • 3 tablespoons olive oil
  • 2 (8 ounce) packages cream cheese, softened
  • ½ cup half-and-half cream
  • 12 eggs
  • 4 cups cubed day-old bread
  • 3 cups shredded Cheddar cheese
  • 1 teaspoon salt
  • ½ teaspoon pepper
Instructions
  1. In a large skillet, saute the mushrooms, zucchini, ham, green peppers and garlic in oil until vegetables are tender. Drain and pat dry; set aside.
  2. In a large mixing bowl, beat the cream cheese and cream until smooth.
  3. Beat in eggs.
  4. Stir in the bread, cheese, salt, pepper and vegetable mixture.
  5. Pour into two greased 11-in. x 7-in. x 2-in. baking dishes.
  6. Bake, uncovered, at 350 degrees F for 35-40 minutes or until a knife inserted near the center comes out clean.
  7. Let stand for 10 minutes before serving.


We wanted to share with you a few of our favorite pictures from our Easter celebration. We hope you all had a wonderful Easter with your families!

What is your favorite way to use up those Easter dinner leftovers?

 

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Deliciously Spiced Pumpkin Waffles

Tuesday, September 22nd, 2009

Deliciously Spiced Pumpkin Waffles

1 1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground ginger
1 pinch salt
2 eggs
1/4 cup firmly packed brown sugar
1 cup canned pumpkin puree
1 2/3 cups milk
4 tablespoons butter, melted and cooled

Mix together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in large bowl. In a second bowl, add eggs, sugar, pumpkin, milk, and butter; beat well. Gently fold in the flour mixture. Spoon in about 3/4 cup of batter into the waffle iron. Cook each waffle for 4-5 minutes. This recipe makes approximately 5 waffles on my waffle iron.

Additional Notes- I double this recipe to make an extra batch to freeze or when entertaining. Make sure to spray your waffle iron well with nonstick spray or these will stick to the waffle iron and make a big mess. Also, be sure to leave these on at least four to five minutes. If you try to take them off sooner than that, they will not taste as good or set up as nicely.

Best Waffles Ever

Tuesday, September 22nd, 2009

Best Waffles Ever (Courtesy of Better Homes & Gardens Cookbook)

1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 egg yolks
1 3/4 cups milk
1/2 cup canola oil
2 egg whites

In a medium mixing bowl stir together flour, baking powder, and salt. Make a well in the center. In another bowl beat egg yolks slightly. Stir in milk and oil. Add egg yolk mixture all at once to the dry mixture. Stir just till moistened (should be lumpy). In a small bowl beat egg whites until stiff peaks form (tips stand straight up). Gently fold egg whites into flour and egg yolk mixture, leaving a few fluffs of egg white, Do not overmix. Spoon waffle batter into your waffle iron, making sure not to overfill it. Side Note- I doubled this recipe for my family of four and we had enough for three extra Belgian waffles.

Bread Machine Monkey Bread

Tuesday, September 22nd, 2009

Bread Machine Monkey Bread

1/4 cup water, warm (100-110F)
2 tbsp butter, melted
3/4 cup milk, warm (100-110F)
1/2 tsp vanilla extract
1 large egg (beaten)
3 – 3 1/2 cups all purpose flour
1 tsp salt
3 tbsp sugar
2 1/2 tsp active dry yeast (.25-oz)

Sugar Mixture:
2 cups brown sugar
1 1/2 tbsp ground cinnamon
1/2 tsp ground allspice
1/2 cup butter, melted

Lightly grease a standard 10-in bundt pan with vegetable oil or any cake-shaped pan. Set aside.
In a microwavable bowl, combine the water, milk, and butter and microwave it for one minute (or just until warm). Pour this into the bottom of your bread machine. Add the egg and vanilla next. Add the flour, salt, sugar, and then finally the yeast. Run the Dough cycle on your bread machine and let it run through the entire cycle until it beeps.

Turn dough out onto a very lightly floured surface and gently deflate so that dough is relatively flat (maybe 1/2-3/4 inch thick) Using a knife or a bench scraper, cut off small pieces of dough to form 1/2 to 1-inch balls. As you cut each piece of dough, roll it into a ball in the palms of your hands. Dunk each ball in butter, use the fork to remove it and transfer it to the sugar mixture to be thoroughly coated. Place all coated dough balls into prepared bundt pan.

Once all balls have been coated and places in the pan, cover the pan lightly with plastic wrap and let bread rise for 60 minutes, until almost doubled in size. I covered this with plastic wrap and then popped it in the fridge overnight.

Preheat the oven to 350F when you are ready to bake it. If it is in the refrigerator, pull it out a half hour before and let it rise on the kitchen counter before baking. Bake for 30-35 minutes. Bread will spring back when lightly pressed. Let bread cool in pan for 10 minutes, then turn out onto a serving platter. Eat immediately (or reheat leftovers), as the bread is best served warm and gooey.