New Weekly Article Brunch Ideas

Dated: 04/25/2017

Views: 94


APRIL 2017

brunch ideas



Makes 12

  • 2 cups all-purpose flour

  • 3 teaspoons baking powder

  • 1 teaspoon salt

  • 1 teaspoon ground ginger

  • 4 tablespoons melted butter

  • ⅓ cup dark brown sugar

  • ⅓ cup sugar

  • 2 eggs

  • ¾ cup buttermilk

  • ½ cup raspberry jam

  • 4 tablespoons melted butter

  • ⅓ cup sugar

Preheat the oven to 375 degrees F.

In a medium bowl, mix together the flour, baking powder, salt, and ground ginger. Set aside.

In a large bowl, whisk the melted butter with both sugars until combined. Then whisk in the eggs and continue to whisk for two minutes. Next, whisk in the buttermilk until thoroughly combined.

Mix the dry ingredients into the wet ingredients until combined, but don’t overmix.

Line a 12-cup muffin tin and add 1 or 2 tablespoons of batter to each muffin cup. Then dollop ½ to 1 teaspoon of jam into the center of each muffin cup on top of the batter, and then top each muffin cup with batter. Each muffin cup should be about ⅔ full. Place the muffins into the oven and bake for about 20 to 25 minutes or until the muffins are golden brown and done.

Let the muffins cool and then remove them from the muffin tin. Dip the top of each muffin into the 4 tablespoons of melted butter and then dip it into the sugar. Repeat until all the muffins have been dipped.

The muffins will stay fresh in a covered container at room temperature for about 3 days.



Makes 12 to 16 slices (recipe easily doubles)

  • ½ cup dark brown sugar

  • Pinch red pepper flakes

  • 12 to 16 slices bacon (center cut works best)

Preheat the oven to 400 degrees F.

Line a baking sheet with aluminum foil. You will want to line it thoroughly as the baked dark brown sugar can be tough to remove from a baking sheet. Place an ovenproof baking rack or ovenproof cooling rack over the aluminum foil.

Mix together the dark brown sugar and red pepper. Place the mixture on a plate and then dredge each bacon strip through the mixture, gently shaking off the excess. Place each bacon strip on the rack and then place it in the oven and bake for about 20 to 30 minutes or until crisp.

Let the bacon cool before serving.



Serves 8

  • ½ cup sugar

  • 2 teaspoons ground cinnamon

  • 6 eggs

  • 2 cups half-and-half

  • Zest and juice from one orange

  • 10 to 12 slices day-old brioche

  • 8 ounces cream cheese

  • 4 tablespoons butter

  • ¼ cup powdered sugar

  • Maple syrup

Preheat the oven to 375 degrees F.

Butter a 9-inch-by-13-inch baking dish. In a small bowl, stir together the sugar and ground cinnamon.

In a large bowl, whisk together the eggs, half-and-half, and orange juice and zest. Next, dip each slice of bread in the egg mixture and layer on the baking dish. Once you have the first layer, sprinkle the cinnamon-sugar over the bread. Proceed with a second layer and then pour the remaining egg and milk mixture over the bread slices. Top with the rest of the cinnamon sugar.

Place the baking dish in the refrigerator overnight or for at least 4 hours.

Before baking, make the topping. In an electric mixer, whip together the cream cheese, butter, and powdered sugar. Gently spread the topping over the bread slices. It doesn’t have to be perfect, as it will all meld together once it’s baked.

Cover the baking dish with foil and bake for about 15 minutes. Then remove the foil and bake for another 30 minutes, or until the French toast is done.

Let the French toast cool slightly before serving. Serve warm or room temperature with maple syrup. Recipes and Photographs by Karista Bennett.


#RaulAcunaRealtor #TeamRaulAcuna #RemaxTime #RealEstate #YHLMagazine #Recipes

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Raul Acuna - CA BRE #01708572

Raul Acuña - Raul has been in the Real Estate Industry since 2005. Raul began working at an REO brokerage before opening his own REO company in 2010. Raul has a business degree from Cal Poly Pomona, ....

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