Archive | April, 2017

Easter Brunch

14 Apr

I love Easter. It always makes me think of new beginnings, a fresh start and of course, Cadbury creme eggs (lots of them).

Today I bring an Easter Brunch inspiration. I think brunch is a fantastic meal to have at Easter time. Everyone has time to go to church or sleep in late and then afterwards a no hassle relaxed brunch. For brunch there are usually lots of options; pastries, omlettes, cakes, cheese boards…the works. I chose three recipes I think would add a great touch to a brunch menu. They are all simple and affordable. I also laid out an Easter/Spring tablescape and added a delicious cocktail.

ON THE MENU

Deviled eggs

Stuffed mushrooms

Fruit Fluff

Peach “mimosa”



Deviled Eggs

This is a brunch staple and of course well suited for Easter. Deviled eggs turn simple boiled eggs into a creamy flavourful treat.

WHAT YOU NEED 

Makes 6

Eggs -The number of eggs you use will give double that number of deviled eggs as they are served as halves. I used 3 eggs so I got 6(only 4 shown)

1 tbsp Mustard– I used a spicy mustard

1 tbsp Mayonnaise– This is optional but it does add a certain creaminess

Spices– I used salt, black pepper and paprika, just a pinch of each.

Deviled eggs ingredients 




WHAT TO DO 

1) Hard boil eggs, let cool and remove shells.

2) Cut eggs in half and gently remove yolks. Set whites aside.

3) Add condiments and spices and mix until a smooth paste forms.




4) Place paste into piping bag (you can use a zip lock and snip the end) and pipe into egg whites.



Deviled eggs 


Stuffed mushrooms 

I remember the first time I had this version of stuffed mushrooms. My mother brought them home from a local Italian bistro and my life was changed. Something about soft, tart cream cheese against the crunch of a fresh mushroom is a perfect match.

WHAT YOU NEED 

Mushrooms– I used 8 medium sized ones (they were unfortunately a bit bruised)

Cream cheese– The amount you use depends on the number and size of the mushrooms but about 2 tbsp fill 8 medium sized mushrooms.

Spices– I used lemon pepper and some oregano.

Mushrooms and cream cheese 


WHAT TO DO 

1) Add spices to softened cream cheese and mix.

2) Place in a piping bag and pipe into mushrooms. 

Mushrooms and cream cheese mixture



3 )Top with oregano 


Stuffed mushrooms 



Fruit Fluff 

This is my take on an Ambrosia salad. I substituted cool whip with Greek yogurt for a healthier twist and a more “brunchy” feel.

WHAT YOU NEED 

I used arbitrary amounts, a little bit of each. The amounts you use depends on how much you plan to make.

Greek yogurt- The one I used is plain combined with honey so it’s already sweet. A great alternative is vanilla but really any flavour you prefer can be used.

Fruit– I used  mixture of frozen fruit (cherries, strawberries, lingonberries) and fresh  (strawberries and blueberries)

Mini marshmallows

Fruit Fluff mixture

WHAT TO DO

Mix altogether and keep refrigerated until ready to serve.

Peach “Mimosas”

What’s the best part about brunch? The fact that you get to splash your juice with wine. Lol. Now mimosas traditionally consist of wine and citrus juice hence my use of air quotes. Technically this is a peach cocktail but when doing brunch, we call it a mimosa.

WHAT YOU NEED 

White wine

Peach juice

Canned peaches

Peach mimosa ingredients 




WHAT TO DO 

1) Place 1 or 2 peach slices in the bottom of the glass and muddle it a bit (mash it with a spoon if you don’t have a muddler, which I don’t)

2 ) Fill glass halfway with wine.

3) Top off with peach juice and add a straw.

Peach “mimosas”



Tablescape

An important part of entertaining is creating ambience. For this I chose a simple, clean fresh look in keeping with the idea of a relaxed yet sophisticated setting.

This tablescape employed some crafty skills but all were simple. My colour scheme was pink, white and gold.

Table runner

I made a table runner of sorts by overlapping lots of doilies along the Centre of the table. I added a touch of gold by swiping gold paint over them in a random fashion.

Table runner from doilies




Flowers

I went with pink and white carnations. Carnations are often a very affordable option from the florist costing only a few dollars. I used about 4 bunches in all keeping  the look minimal.

I swished some of the same gold paint onto the flower petals to keep with the theme and placed them in jelly jars.

Flowers




Centre piece 

My “Centre piece” began with ambition. In fact, the failure of this centrepiece led to the final colour scheme, so maybe it was for the best.

For the centerpiece of an Easter Brunch I had to incorporate eggs somehow. I decided to dye some eggs. People have different methods of doing this. The best way I’ve found is using regular food and egg dye and a bit of vinegar to allow for better uptake of colour.

I removed the contents of the eggs by making a small hole at one end and simply allowing it to run out, gently shaking if you need to. Don’t waste your egg ! I put mine in the refrigerator and made omelet the next day.

I mixed the dye, vinegar and water in a mug. I find you get a more even coating if you use a mug.

As it happened the only colour that worked out was the pink (the yellow one broke and the purple came out streaky)

Once my one surviving egg was dry I splattered it with the by now ubiquitous gold paint. I displayed it in a mini jelly jar on a bed of Easter egg shaped jelly beans.

Centre piece




I placed the flowers and Centre piece on the table runner and laid the table with simple white plates and bowls.

The tablescape and settings

Table with food

Deviled eggs 


Stuffed mushrooms



Fruit Fluff



Peach mimosa


Easy breezy Easter Brunch. Hopefully some of these ideas will inspire you if you plan on doing brunch for Easter or any other occasion. Have a happy Easter and an awesome day!

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Giant Cookie

5 Apr

Giant cookie




When I was a child  (maybe 5 or so) I had a conversation with my mother one evening after school. I told her “I want a giant cookie.” I remember this conversation distinctly. For some reason, I thought this cookie would be made in a frying pan, not baked, and I could envision it being fried as I spoke to her. She told me “Okay.”

 My unsuspecting self didn’t realize at the time she said okay more to get me to stop nagging her than anything else and not because she planned to make this cookie. By the time I was about 11 I had figured out the truth. Many years into my adulthood and still, no giant cookie. There was an attempt circa 2011 by my sister, a valiant effort I must admit. However, the giant cookie of my dreams contains chocolate. So here is my attempt to finally satisfy that long burning desire for a giant cookie.

To make this cookie you need a good recipe. My recipe is adapted from one on Joy of Baking (my baking queen) and it makes a soft cookie. I figured this would be easier for slicing as giant cookies are meant to be shared.


WHAT YOU NEED 

Cookie

1) 1/2 cup (113g) butter at room temperature 

2) 1/3 cup (75g) of granulated sugar

3) 1/3 cup (75g)  brown sugar– I used coconut sugar

4) 1 egg

5) 1 tsp vanilla extract 

6) 1 1/4 cup (150g) of flour 

7) 1/2 tbsp baking soda

8) Chocolate morsels -use as much or as little as you want

9) Nuts – use as much or little as you want

10) Baking dish -I used a shallow 9” glass dish

11) Cocoa powder – I used 1 heaping tbsp

Cookie ingredients 


Chocolate wafers and nuts

Icing

1) Cream cheese

2) Icing sugar

3) Chocolate sprinkles


Cream cheese and Icing sugar


Cocoa and sprinkles


Baking dish




WHAT TO DO 

Cookies

1) Heat oven to 375 F (190 C)

2) Grease or line dish – To allow for easy removal

3) Beat butter until creamy then add both white and brown sugar and beat until fluffy.

Creamed butter and sugars 

Butter and sugar mixture


4) Add egg and vanilla extract and mix

5) Separately,  mix flour and baking soda and add to mixture and mix well.

6) Separate the mixtures into two equal parts.

Separated cookie mixture 

7) Add cocoa powder and chocolate morsels to one half mixing well.

Mixed in Cocoa


Added chocolate 

8) To the other half of mixture,  add crushed nuts

Added nuts




9) Place mixture in refrigerator for about 30 minutes just to firm up slightly

10) Add mixture in alternating dollops into baking dish.

Mixture placed in dish




11) Bake for 15 minutes or until baked through 

Baked cookie




Icing

Mix some softened cream cheese with Icing sugar until desired texture and sweetness. I started with approximately 2 tbsp of cream cheese and 1/2 cup of Icing sugar.

Icing




Top cooled cookie with icing and add sprinkles

Cookie with icing




Slice and serve

Sliced cookie




Finally,  a chocolate giant cookie. Lol. This was awesome. I think this is a great alternative for a birthday cake (for that weird friend who doesn’t like cake) or a dessert with a difference if you’re entertaining.

The chocolate and nuts expectedly go beautifully together. The cookie is soft so it’s easy to slice and eat but not as fluffy as a cake. The cream cheese Icing gave a nice contrast to the decedent almost bitter dark chocolate and the saltiness of the nuts.

(Mummy, I’m still waiting…)

Give this one a try and have an awesome day.

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