Tag archives for Mother’s Day

3 EASY Mother’s Day Brunch Recipes!

Ham, Swiss & Asparagus Baked Eggs

1 tsp oil
1/2 cup asparagus, chopped
1/2 cup deli ham, chopped
1/2 cup Swiss cheese, shredded
4 eggs
salt and pepper

Preheat oven to 400°F.  Lightly grease two oven-safe dishes.  Divide asparagus, ham and Swiss cheese evenly between the two dishes.  Add two eggs to each dish.  Season with salt and pepper.  Bake for 8-10 minutes or until eggs are cooked to your liking.

Nutella Twists

2 sheets puff pastry dough
1/2 cup Nutella
1 egg, beaten

Roll out one sheet of puff pastry dough on a floured surface.  Spread half of the Nutella evenly over the puff pastry dough.  Roll it and repeat with the second sheet of puff pastry dough.  Place the roll in the refrigerator for 5-10 minutes until chilled.  Using a sharp knife, cut roll in half so you’ve got about a 4″-6″ piece.  Cut that lengthwise. Twist each side together and pinch the ends.  Repeat until you’ve created four twists.  Place the twists on a parchment lined baking sheet. Use a pastry brush to brush on the egg wash.  Bake at 400°F for between 15 and 20 minutes.

Strawberry Rose Mom-osa

1/4 cup strawberries, quartered
1/4 tsp rosewater
3/4 cup sparkling rose wine

Leave a comment

Apple Cranberry French Toast Bake

Apple Cranberry French Toast Bake

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 5 minutes

Yield: 6-8 servings

Calories per serving: Delicious!

Apple Cranberry French Toast Bake

This delicious Apple Cranberry French Toast Bake is the perfect dish for a special Mother's Day brunch! The combination of sweet fruit, spicy cinnamon and crunchy pecans will leave your taste buds begging for more.

Ingredients

    For the French Toast:
  • 1 loaf French bread, cubed
  • 6 eggs
  • 1½ cup milk
  • ½ cup cream
  • ¼ cup brown sugar
  • 1 tsp cinnamon
  • ¼ tsp ginger
  • ¼ tsp nutmeg
  • For the Apples:
  • 3 tbsp butter
  • 3 granny smith apples, peeled and diced
  • ¼ cup brown sugar
  • 2 tbsp maple syrup
  • 1 tsp cinnamon
  • For the Cranberry Pecan Crumble:
  • ½ cup flour
  • ½ cup brown sugar
  • 1 cup pecans, chopped
  • ¾ cup dried cranberries
  • 4 tbsp butter, melted

Instructions

  1. Grease a large baking dish liberally.
  2. Cut a French loaf into one-inch cubes.
  3. In a bowl, whisk eggs, milk, cream, brown sugar, cinnamon, ginger and nutmeg.
  4. Pour egg mixture over cubed bread and mix well until all the bread is coated.
  5. Pour bread mixture into baking dish and set aside.
  6. Peel and dice apples.
  7. In a medium bowl, mix apples, brown sugar, maple syrup and cinnamon.
  8. In a large frying pan, melt butter.
  9. Add apple mixture and cook, stirring often, until apples become soft.
  10. Pour apples evenly over bread mixture in the baking dish.
  11. In a medium bowl, combine flour, brown sugar, pecans, cranberries and melted butter.
  12. Crumble mixture over the top of the apples.
  13. Bake at 350˚ for approximately 50 minutes.
  14. Serve immediately with maple syrup or whipped cream.
  15. Enjoy!
http://thedomesticgeek.com/archives/407

Leave a comment

How to make Caramel

Chewy Salted Caramel

Prep Time: 10 minutes

Cook Time: 30 minutes

Yield: 40-60 pieces

Serving Size: As many as you like

Calories per serving: Delicious!

Chewy Salted Caramel

These soft, chewy delights are pure perfection with the perfect balance of salty and sweet! They make an excellent gift or you can keep them all for yourself.

For step-by-step video instructions CLICK HERE

Ingredients

  • 1 cup whipping cream
  • ¼ cup salted butter
  • ¼ tsp salt
  • ¼ cup water
  • ¼ cup light corn syrup
  • 1½ cups sugar
  • 1 tsp vanilla extract
  • 1 tbsp liqueur (optional)
  • Salt for garnish (Fleur de sel, coarse sea salt or pink Himalayan salt all work well)

Instructions

  1. *Caramel is very fickle so it may take a few tries to get it perfect.
  2. *Read all of the instructions thoroughly before you get started. Timing is critical so you want to make sure you're prepared for each step.
  3. *Have everything you need for this recipe within reach when you get started.
  4. *Use caution when working with caramel as the mixture gets very hot and can easily burn your skin.
  5. Start by lining a small baking dish (8x8) with parchment paper, being sure to leave excess on all sides.
  6. Lightly oil parchment paper to prevent the caramel from sticking.
  7. In a small saucepan, heat the cream, butter and salt just until the butter has melted.
  8. Turn off heat and set aside.
  9. In a large saucepan, gently stir together the water, corn syrup and sugar.
  10. Try to avoid getting any sugar crystals on the sides of the pan while stirring. If you do get sugar crystals on the sides of the pan, brush them down with a damp pastry brush.
  11. Place the candy thermometer in saucepan. It is critical to use a candy thermometer when making caramel as you’re working with very specific temperatures. They’re widely available and fairly inexpensive.
  12. Heat your saucepan to medium-high. Once the sauce pan is on the heat, do NOT stir the mixture.
  13. After a minute or so, you’ll start to see bubbles form around the edges and then push into the centre.
  14. When your candy thermometer reaches 300˚F, turn off the heat and CAREFULLY whisk in the cream mixture. The mixture will bubble and rise so use extreme caution while whisking.
  15. Once the mixture is combined, turn the heat on to medium. Do NOT stir.
  16. Your caramel is ready when the thermometer reads between 245˚F and 250˚F.
  17. Turn off the heat and quickly stir in your vanilla extract and liqueur (if you choose). Be sure not to scrape the bottom of the pan because burned bits may have formed and will end up in your finished product.
  18. Pour the mixture into your prepared pan and tap it on the counter a few times to release any air bubbles.
  19. Allow the caramel to set for 20-30 minutes before topping with salt.
  20. Allow the caramel to set for at least 2 hours before cutting it into to pieces.
  21. Wrap caramel bites individually with wax paper and store in the refrigerator for up to one week.
  22. ENJOY!!!
  23. Recipe inspired by The Kitchn
http://thedomesticgeek.com/archives/352

Leave a comment
  • Twitter

  • Facebook

  • Want more?

Swedish Greys - a WordPress theme from Nordic Themepark.