#FantasticalFoodFight: Peaches & Cream

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I’ve declared that I will be taking a break from blogging for a bit. So what am I doing just a couple weeks later with a brand new blog post?!

Well, I also stated that Sew You Think You Can Cook wouldn’t disappear either. I have a couple of fun blog link-up events in the near future, yet. It’s looking like one, maybe two, per month throughout the summer months.

Hopefully I’ll be back a little less sporadically come the start of the school year in September. Sew You Think You Can Cook just might have a slightly new vibe come then.

My fun post for June is the one you’re reading right now – today’s Fantastical Food Fight! The task? Peaches & Cream. The requirement? A dish that involves both peaches and cream.

Originally I was thinking an ice cream.

I’m sorry to burst that bubble, but as fate had it, my husband requested some sort of French toast with our Farmer’s Market peaches for breakfast over Memorial Day weekend.

Perfect!

This French toast is quite simply. Eggs + milk (or cream!) + bread. What makes this dish pop are the caramelized peaches you put on top of that French toast. A dollop of whipped cream doesn’t hurt anything, either.

Peaches & Cream French Toast

Ingredients:

  • 6-8 slices bread
  • 5 eggs
  • 1/2 C milk or cream
  • 3/4 C sugar
  • 1/2 C water
  • 5 tbsp butter
  • 2-3 peaches, sliced or chopped
  • cinnamon sugar, for serving
  • whipped cream, for serving

Steps:

  1. Whisk together the eggs and milk/cream in a shallow bowl.
  2. Preheat griddle or a large pan over medium heat.
  3. Dip bread in the egg mixture, coating both sides. Cook on greased griddle until golden on both sides.
  4. In a small pan over medium-high heat, combine sugar and water. Once the sugar is dissolved do not mix. Allow mixture to caramelize 8-10 minutes. Melt in the butter. Add the chopped peaches and cook 3-4 minutes. Pour over French toast.
  5. Sprinkle with cinnamon sugar and serve with whipped cream.

*This recipe is adapted from Dina at http://simplyhomecooked.com/caramelized-peach-french-toast/*

Peaches & Cream French Toast for #FantasticalFoodFight from Sew You Think You Can Cook

To check out the other Fantastical Peaches & Cream recipes click here:

If you would like to join our Fantastical Food Fight, you can learn more on our informational page.

#BrunchWeek: Biscuit Bar with Flavored Sugars

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

Happy Friday, everyone!

While there’s one more day left of #BrunchWeek, today’s my last posting of the event. I hope you’ve enjoyed all of our brunch recipes and are ready for celebrating Mother’s Day this weekend.

I don’t think #BrunchWeek could be complete without biscuits. At least not a good southern brunch anyway.

In 2015 I made Cheddar Biscuits for breakfast sandwiches during #BrunchWeek, so it was time to go in a sweeter direction.

A biscuit bar with flavored sugars.

If you’re having a brunch party, a biscuit bar is the perfect way to go. You can use any biscuit recipe you like! Offer some classic biscuits, sweet biscuits, and savory biscuits. Offer honey, softened butter, and jams. And offer flavored sugars. (Those sugars can also be turned into party favors!)

Flavored Sugars for a Biscuit Bar for #BrunchWeek from Sew You Think You Can Cook

For my first foray into flavored sugar making I went with Lavender, Blood Orange, and for a little something different, Chile Lime.

These sugars are great on more than just buttered biscuits. They’re lovely on English muffins and French toast.

I actually used the chili lime sugar the last time I made my favorite black bean and corn salsa for tacos in place of agave.

Biscuits

Ingredients:

Steps:

  1. Preheat oven to 400 degrees F.
  2. In a food processor fitted with the dough blade, combine the flour, baking powder, sugar, and salt. Pulse. Add in the cold butter and pulse until the mixture looks like crumbs. Add in the milk and mix until just combined.
  3. Turn dough out onto a floured surface. Roll to 1″ thickness. Cut out biscuits using a biscuit cutter and place on a silicone mat lined cookie sheet.
  4. Bake 18-20 minutes, until lightly golden.

*This recipe is adapted from Damaris at http://www.foodnetwork.com/recipes/damaris-phillips/spiced-biscuits*

Lavender Sugar

Ingredients:

Steps:

  1. Place sugar and lavender in a small food processor and pulse.
  2. Store in an air tight container.

*This recipe is adapted from Rita at http://www.food.com/recipe/lavender-sugar-with-vanilla-101039*

Blood Orange Sugar

Ingredients:

Steps:

  1. Place sugar and orange zest in a small food processor and pulse.
  2. Spread sugar onto a rimmed baking sheet and let dry.
  3. Store in an air tight container.

*This recipe is adapted from Gabrielle at https://www.designmom.com/diy-flavored-sugar-valentines/*

Chile Lime Sugar

Ingredients:

Steps:

  1. Place ingredients in a small food processor and pulse.
  2. Spread sugar onto a rimmed baking sheet and let dry.
  3. Store in an air tight container.

*This recipe is adapted from Sommer at http://www.aspicyperspective.com/flavored-sugar-recipes/2/*

Don’t forget to enter our giveaway and be sure to check out these other great brunch recipes:

BW 2017 logo FINAL

BrunchWeek Beverages:

Blackberry Mint Bellinis from Sweet Beginnings
Cardamom Rose Cocktail from Culinary Adventures with Camilla
Lemon & Blueberry Mocktail from Girl Abroad
Mango Pina Colada from The Spiffy Cookie
Sparkling Mojito Lime Rickies from A Kitchen Hoor’s Adventures

BrunchWeek Egg Dishes:

Cheesy Asparagus Bacon Quiche from The Nifty Foodie
Creamed Asparagus Omelet from Wholistic Woman
Eggs in Hell from kimchi MOM
Asparagus and Cheddar Frittata from My Catholic Kitchen
Spring Veggie Quiche from A Day in the Life on the Farm

BrunchWeek Breads, Grains and Pastries:

Apple Cheddar Cream Cheese Danish from Amy’s Cooking Adventures
Apple Cinnamon Bread from It Bakes Me Happy
Gluten Free Apple Waffles from Gluten Free Crumbley
Banana Bread Buttermilk Pancakes from Love and Confections
Blackberry Cream Cheese Sweet Rolls from Pink Cake Plate
Brown Sugar Poptarts from Big Bear’s Wife
Creme Brulee French Toast from The Barbee Housewife
Cherry Almond Coffee Cake from The Chef Next Door
Cheddar Dinner Rolls from Family Around the Table
Cinnamon Apple Danish from Nik Snacks
Garlic and Herb Pull Apart Bread from Jane’s Adventures in Dinner
Lemon Poppy Seed Loaf Cake from Books n’ Cooks
Mocha Eclairs from The Redhead Baker
Sweet Apple Hand Pies with Cheddar Shortcrust from An Edible Mosaic

BrunchWeek Main Dishes:

Country Ham Biscuits with Peach Mustard from Palatable Pastime
Ham, Apple and Cheddar Melts from Cookaholic Wife
Ham, Egg, and Asparagus Breakfast Pizza Rants From My Crazy Kitchen
Shaved Asparagus, Herb Cream Cheese, and Smoked Salmon Pizza from Sarcastic Cooking
Yumbo Sliders from Cindy’s Recipes and Writings

BrunchWeek Fruits, Vegetables and Sides:

Rhubarb Crunch from Cooking with Carlee
Biscuit Bar with Flavored Sugars from Sew You Think You Can Cook
Low-Fat Apple Coffee Cake from Hardly A Goddess

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.

#BrunchWeek: German Apple Pancake

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

I love discovering new apple varieties. Especially when apple picking with my family. But it’s not apple picking season near me yet.

After receiving the beautiful Lady Alice apples from Rainier Fruit, I really couldn’t wait to get picking! These apples, even though shipped to me from Washington, tasted like they’d just been plucked from the tree. They might just be the perfect apple, ever!

Unfortunately, I won’t find Lady Alice apples ripe for the picking here in Southern California. Lady Alice apples were created naturally from two different types of apples in the orchard (the parent species still hasn’t been defined)! Nature truly is incredible.

If I could present an apple on a plate as a #BrunchWeek recipe, I would!

Instead, I decided (well, my husband had the idea) to try my hand at German apple pancakes. So, Mom and I took to it! And then we ate it! All.

pancake bite

German Apple Pancake

Ingredients:

Steps:

  1. Place flour, milk, salt, baking powder, and eggs in a blender. Blend. Let rest 30 minutes.
  2. Preheat oven to 400 degrees F. Grease 2 8″ or 9″ round cake pans.
  3. Place 2 tbsp butter in each pan. Put in the oven a few minutes, just until the butter has melted. Remove from the oven.
  4. Divide apples between the two pans.
  5. Give the pancake batter a quick pulse and divide evenly over the apples.
  6. Mix together the sugar and cinnamon. Sprinkle over the pancakes. Bake 25 minutes, until puffed and set.

*This recipe is adapted from http://www.food.com/recipe/kittencals-german-apple-puff-pancake-105212*

German Apple Pancake for #BrunchWeek from Sew You Think You Can Cook

Don’t forget to enter our giveaway and be sure to check out these other great brunch recipes:

BW 2017 logo FINAL

BrunchWeek Beverages:

Almond Joy Iced Coffee from Hardly A Goddess
Rose Water & St. Germain Champagne Cocktail from The Barbee Housewife

BrunchWeek Egg Dishes:

Asparagus Topped Eggs with Hats from That Skinny Chick Can Bake
Huevos Gratinados from Palatable Pastime

BrunchWeek Breads, Grains and Pastries:

Apple Banana Streusel Bread from Family Around the Table
Cinnamon Apple Sourdough Waffles from My Catholic Kitchen
Crispy Apple Cheesecake Danish from A Kitchen Hoor’s Adventures
Gooey Lemon Blueberry Pull-Apart Bread from Girl Abroad
German Apple Pancake from Sew You Think You Can Cook
Overnight Raspberry French Toast from Hezzi-D’s Books and Cooks
Peach Custard Tart from The Redhead Baker
Pecan Gingerbread Buns from Jane’s Adventures in Dinner
Pineapple Sweet Rolls from Cooking with Carlee
Raspberry and Chocolate Grilled Cheese from Brunch-n-Bites
Southwestern Style Farro Breakfast Bowl from Cooking in Stilettos

BrunchWeek Main Dishes:

Apple, Grape, and Walnut Chicken Salad from Love and Confections

BrunchWeek Fruits, Vegetables and Sides:

Apple & Grape Breakfast Salad from The Chef Next Door
Cheddar Broccoli Soup from Cindy’s Recipes and Writings
Fully Loaded Stuffed Potatoes from A Day in the Life on the Farm

BrunchWeek Desserts:

Champagne Pound Cake with Rose Water Frosting from Sweet Beginnings
Lemon Cheesecake Parfaits from Cookaholic Wife
Lemon No Bake Cheesecake from Feeding Big

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.

#BrunchWeek: English Muffins

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

I think every foodie, blogger or not, has a culinary bucket list. Those dishes they hope to master or those that seem too difficult to possibly be made at home.

For me, a lot of those items happen to involve yeast.

So what better push did I have than when Red Star Yeast signed up as a #BrunchWeek sponsor?! I narrowed my #BrunchWeek menu item down to bagels or English muffins.

English muffins won out, simply because I’d just finished my last store bought muffin and I have 3 bags of store bought bagels in the freezer (not because I keep forgetting they’re in there or anything…).

English Muffins for #BrunchWeek from Sew You Think You Can Cook (1)

Luckily, I have a friend who is a whiz at working with yeast. Karen of Karen’s Kitchen Stories. She had a few options of English muffins on her blog and I sent her a message with a couple of questions and reassurance.

You guys. I don’t know why I was so afraid of making English muffins! They were simple! It is important to note that the process is made easier if you own a griddle and a kitchen scale. And let me tell you, they were fantastically delicious. The dozen or so muffins didn’t last more than 3 days in my house. They’re particularly tasty with some peach jam from the farmer’s market.

English Muffins

Ingredients:

Steps:

  1. In the bowl of a stand mixer fitted with the paddle attachment, combine all the ingredients, except the cornmeal. Beat the dough at medium-high speed for five minutes, until the dough releases from the bowl and is smooth and shiny.
  2. Scrape the sides of the bowl and cover. Place in a warm corner of the kitchen (I use my microwave) for 1-2 hours, until the dough rises and is very puffy.
  3. Preheat oven to 350 degrees F.
  4. Sprinkle griddle with cornmeal.
  5. Turn dough out onto a large cutting board or smooth counter top. Have a bowl of water nearby.
  6. Divide dough into 16 balls, using a wet bench scraper and wet hands. Flatten the balls a little bit until they resemble English muffins. Place on the prepared griddle one inch apart. Sprinkle the tops with more cornmeal. Cover with parchment paper and let the dough rise for 20 minutes.
  7. Turn on the griddle to 325 degrees F. Cook 7-15 minutes on each side. Place a baking sheet on top of the muffins if they puff too much.
  8. Place the muffins on a baking sheet and bake 10 minutes, until an internal temperature of 200 degrees F is reached. Cool muffins on a cooling rack.

*This recipe is adapted from Karen at http://www.karenskitchenstories.com/2013/05/english-muffins-avid-bakers-challenge.html*

English Muffins for #BrunchWeek from Sew You Think You Can Cook (2)

Don’t forget to enter our giveaway and be sure to check out these other great brunch recipes:

BW 2017 logo FINAL

BrunchWeek Beverages:

Apple Berry Smoothie from The Nifty Foodie
Apple Brunch Punch from Cooking With Carlee

BrunchWeek Breads, Grains and Pastries:

Apple Danish Braid from The Redhead Baker
Berry & Cream Cheese Stuffed French Toast with Citrus-Apple-Berry Compote from Sweet Beginnings
Breakfast Empanadas from Jane’s Adventures in Dinner
Buckwheat and Pepper Jack Waffles from A Kitchen Hoor’s Adventures
Cinnamon Apple Dutch Baby from Palatable Pastime
Cinnamon Apple Oatmeal Bake from The Chef Next Door
English Muffins from Sew You Think You Can Cook
Iced Berry Breakfast Braid from Hezzi-D’s Books and Cooks
Raspberry Sweet Rolls from Cookaholic Wife
The Best Yeasted Wafffles from The Barbee Housewife

BrunchWeek Main Dishes:

Asparagus Pizza from Feeding Big
Asparagus, Egg & Prosciutto Brunch Pizza from Love and Confections
Seriously Sharp Grilled Cheese with Gazpacho Shooters from Culinary Adventures with Camilla

BrunchWeek Fruits, Vegetables and Sides:

Green Bean and Potato Salad from A Day in the Life on the Farm
Individual Swiss and Asparagus Tarts from Family Around the Table
Mesclun Salad with Grilled Asparagus & Raspberries from Hardly A Goddess
Sweet Potato Hash from Brunch-n-Bites

BrunchWeek Desserts:

Mini Rustic Apple Pies from Forking Up

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.

#BrunchWeek: Put an Egg on It Mac and Cheese

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

I am so excited to be back with #BrunchWeek this year. I had to sit out last year’s as we didn’t have an address in time. And then we didn’t even have internet access until June!

Shortly before my #BrunchWeek cooking started, I watched Food Network’s The Kitchen breakfast episode. The very first recipe of the show was macaroni and cheese made for breakfast by Katie Lee.

Put an Egg on it Mac and Cheese | Sew You Think You Can Cook

With Cabot Cheese being a sponsor again I knew I had to give this comforting dish a try! I mean, what better way to showcase incredible cheese than in mac and cheese!? The only question was which flavor…

Cabot generously sent us 5 amazing flavors: Hot Habanero, Pepper Jack, Alpine Cheddar, Vermont Sharp, and Seriously Sharp.

With the hopes that my kids would try some pasta, I knew hot habanero and pepperjack were out. At first taste of the Vermont Sharp, I knew I had a winner; this cheese was just screaming to be paired with pasta.

IMG_6813I used breakfast sausage in my mac and cheese to really play up the breakfast side of the dish. But what really makes this the perfect brunch meal are the eggs added to the top of the casserole!

Instead of making one large casserole of mac and cheese, I divided the pasta mixture into two 9″ x 11″ dishes. Before topping it with the eggs and panko, I covered one and stuck it my freezer for a later date.

Put an Egg on it Mac and Cheese

Ingredients:

  • 1 lb elbow macaroni
  • 4 tbsp butter, divided use
  • 1/2 yellow onion, diced
  • 1/2 green bell pepper, diced
  • 1/2 red bell pepper, diced
  • 8 oz breakfast sausage, cooked and crumbled
  • 3 C whole milk
  • 1 block (8 oz) Cabot Vermont Sharp cheese, shredded
  • 4 oz cream cheese
  • 1/2 C panko
  • 8 eggs

Steps:

  1. Cook macaroni in a pot of boiling salted water two minutes shorter than package instructions.
  2. Preheat oven to 350 degrees F. Grease a large casserole dish, or two small casserole dishes.
  3. Melt 2 tbsp butter in a large pot over medium-high heat. Saute onion and bell peppers until tender. Add in the cooked sausage. Stir in the milk and bring to a simmer. Add in the shredded cheese a handful at a time until melted. Add the cream cheese and stir until melted. Stir in in the cooked pasta until evenly distributed.
  4. Pour macaroni and cheese into prepared casserole dishes.
  5. In a small skillet, melt the remaining butter. Toast the panko until golden.
  6. Using the bottom of a measuring cup, create wells in the top of the casserole. (Note: Spray the bottom of the measuring cup with nonstick spray to make it easier!) Crack eggs into those wells. Season eggs with S+P. Top entire casserole with toasted panko.
  7. Bake until egg whites are set and yolks are set to desired “runny-ness,” 12-18 minutes.

*This recipe is adapted from Katie Lee at http://www.foodnetwork.com/recipes/katie-lee/breakfast-mac-and-cheese*

Put an Egg on it Mac and Cheese for #BrunchWeek from Sew You Think You Can Cook

Don’t forget to enter our giveaway and be sure to check out these other great brunch recipes:

BW 2017 logo FINAL

BrunchWeek Beverages:

Homemade Orange Julius from A Day in the Life on the Farm
Kimchi Bloody Mary from kimchi MOM
Mimosa Bar from Love and Confections

BrunchWeek Egg Dishes:

Asparagus & Pancetta Frittata from The Chef Next Door
Breakfast Burritos from Books n’ Cooks
Chilaquiles from The Redhead Baker
Coddled Eggs with Bacon and Cheddar from Family Around the Table
Eggs Benedict Breakfast Tacos from The Spiffy Cookie
Parmesan Polenta Brunch Bowl with Asparagus and Sausage from Cooking with Carlee
Put an Egg on it Mac and Cheese from Sew You Think You Can Cook
Smashed Sweet Potato Rosti with Butter Poached Egg from Nik Snacks
Smoked Eggs over Asparagus from Cindy’s Recipes and Writings
Spinach Baked Eggs with Habanero Cheddar from Sweet Beginnings

BrunchWeek Breads, Grains and Pastries:

Apple Cinnamon Pull Apart Bread from Pink Cake Plate
Apple Crumble Bread from Hezzi-D’s Books and Cooks
Apple, Sausage & Cheddar Oven Pancake from Wholistic Woman
Cheddar Asparagus Breakfast Tarts from It Bakes Me Happy
Cinnamon Roll Oatmeal from Big Bear’s Wife
Cinnamon Roll Pizza from Palatable Pastime
Best Dutch Baby Pancake Recipe from That Skinny Chick Can Bake
English Raisin Scones with Apple Jam from The Crumby Cupcake
Gluten Free Cinnamon Rolls from Gluten Free Crumbley
Strawberry Lemonade Muffins from An Edible Mosaic
Strawberry Rolls with Orange Icing from The Nifty Foodie
Tiramisu French Toast from Brunch-n-Bites
Twisted Star Cinnamon Rolls from Amy’s Cooking Adventures

BrunchWeek Main Dishes:

Biscuits and Gravy Bubble Up from A Kitchen Hoor’s Adventures
Cheesy Bacon Chile Rellenos from Rants From My Crazy Kitchen
Country Fried Steak & Eggs with Habanero Cheddar Gravy from Forking Up
Homemade Chicken Sausage & Egg Stromboli from Hardly a Goddess
Spinach, Artichoke and Asparagus Strata from Cooking in Stilettos
Ultimate Cheddar Grits Bowl from The Barbee Housewife
Veggie Loaded Breakfast Enchiladas from Sarcastic Cooking

BrunchWeek Fruits, Vegetables and Sides:

Apple and Creamy Ricotta Crepes from From Gate to Plate
Apple Cheddar Bites with Honey and Pepper from Feeding Big
Spring Asparagus Salad from Girl Abroad
Sweet Pea Sipper from Culinary Adventures with Camilla
Thai Asparagus Slaw from Jane’s Adventures in Dinner

BrunchWeek Desserts:

Baltimore Peach Cake from Cookaholic Wife
Mandarin Orange Bundt Cake from My Catholic Kitchen

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.

#Muffin Monday: Graham Cracker Muffins with Carrots and Raisins

fb5cd-muffin2bmonday2bcropIt’s time for another Monday filled with muffins!

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins to brighten their Mondays. There isn’t a theme to #MuffinMonday posts so anything goes, as long as it’s a muffin! (A big thank you to Kelly of Passion Kneaded for helping organize everything this month.)

You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Today’s muffin post was really supposed to be shared with another fun blogging group, Crazy Ingredient Challenge. This month’s ingredients were Graham Crackers and Carrots. I had all intentions to post with the group on the 20th but it never happened. (To see everyone else’s carrot & graham cracker combinations click here: 

My break from blogging over Easter weekend lasted into the week. My husband was out of town for work but my mom came to visit. And we had a blast! Instead of blogging at night, we were catching up on Once Upon a Time eating snacks and drinking mimosas. During the day we ventured to see the Hollywood Sign (I’ll probably do an entire blog post about our experience) and went to the Palos Verdes Lighthouse where we saw a whale! Firecracker and I had another preschool tour, too.

So, we made these muffins ON the 20th before heading to the lighthouse. We were out all day and there weren’t enough minutes left to my day to photograph, write, and post before the 20th was over on the east coast. So… I’m sharing it with Muffin Monday instead!

CIC-headerBut you know what, maybe my doing so will help pique someone’s interest about CIC? Join us!

These muffins are probably not healthy – even though they do have some fruits and veggies mixed right in. They are deliciously moist and full of flavor, though.

Graham Cracker Muffins with Carrots and Raisins

Ingredients:

  • 9 graham crackers, divided use
  • 2 1/4 C flour, divided use
  • ½ C sugar
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 egg
  • 1 C milk
  • 1/3 C canola oil
  • 1 tsp vanilla extract
  • ½ C shredded carrot
  • ½ C raisins
  • ¼ C brown sugar
  • ½ tsp pumpkin pie spice
  • 3 tbsp butter, melted

Steps:

  1. Preheat oven to 400 degrees F. Line 15 standard size muffin cups with liners.
  2. Pulse graham crackers in a food processor until they’re crumbs.
  3. In a large bowl, whisk together 2 C flour, 1 C of the graham cracker crumbs, baking powder and salt.
  4. In another bowl, whisk together the egg, milk, oil, and vanilla. Pour the wet ingredients into the dry ingredients, mixing until just combined. Fold in the shredded carrot and raisins.
  5. Fill prepared muffin tins 2/3 of the way with batter.
  6. In a small bowl, whisk together the remaining flour, ¼ C graham cracker crumbs, brown sugar, and pumpkin pie spice. Stir in the melted butter until crumbly. Top the muffins.
  7. Bake 16-18 minutes, until a toothpick inserted comes out cleanly.

*This recipe is adapted from HowSweetEats at http://tastykitchen.com/blog/2012/07/graham-cracker-chocolate-chip-muffins/*

Graham Cracker Muffins with Carrots and Raisins for #MuffinMonday and #CrazyIngredientChallenge

And don’t forget to check out these other muffin recipes:

Buttersquash Muffins by Karen’s Kitchen Stories

Lemon Crumb Muffins by Making Miracles

Strawberry Orange Muffins by A Day in the Life in the Farm

Carrot Cake Cinnamon Rolls #EasterRecipes

What do you do when you can’t sleep?

Do you just toss and turn, stare at the dark ceiling and hope for rest to return?

Well, today (yesterday) I decided to do something productive with my restlessness. Maybe I’ll be regretting that later, but I was tired of feeling like I was keeping the hubs awake. (Pun unintended.)

So what did I do?

Wash dishes.

Everyone washes dishes at 2am, right?!

I don’t know why I couldn’t sleep. I have a slight head cold, but it’s nothing to write home about. (Hopefully this “just wake up” decision doesn’t come back to bite me with that cold. I’m off to get some Nyquil tomorrow!) I keep having these parenting dreams that seem all too real, involving unplanned pregnancy and horrible mothering.

I think the real culprit has something to do with the first of three preschool tours lined up this month in the morning. All yesterday, while he was playing with his trains and talking up a storm, I just looked at him and thought, “When did you get so big?”

We aren’t looking to start Firecracker in school until the Fall – he’ll be 3 and {hopefully} potty trained by then. He is definitely interested in going to school. My boy is such a social butterfly, it’s just something we need to do for him. He’ll be attending VBS at our church this summer, so it’ll be a great test! (Yep, typing that reminded me to go register him now. Look at all of the productive things one can get done in the 2 o’clock hour!)

Who knew picking a preschool would be such a big decision!? I have a spreadsheet on my computer with our top choices, breaking down stats, including the insane cost that is preschool. We’re only considering 2 or 3 times a week, and half days. Yikes!

Maybe typing out these thoughts will help calm my mind and I’ll be able to go back to sleep soon. Odds are I’m going to end up asleep on the couch, computer in lap!

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Absolutely none of that intro story has to do with the Carrot Cake Cinnamon Rolls I’m sharing with today’s Holiday Fun with our Blogging Friends group. Except that I have to write this post and might as well do it at 2:45 in the morning, right? That way I don’t have to pull out my computer during playtime with my growing boys!

This week, 13 bloggers are sharing 46 recipes and tips to help you serve up deliciousness this Easter. Follow #EasterRecipes on social media to see what we’re serving up!

Yesterday, I shared Carrot Cake Pancakes that came with a confused maple cream cheese topping. All of that leftover maple mixture didn’t go to waste. I simply made cinnamon rolls the next day! Carrot Cake Cinnamon Rolls, of course.

Carrot Cake Cinnamon Rolls

Ingredients for the dough:

  • 1 packet active dry yeast
  • 1 C warm water
  • 3 tbsp room temperature butter
  • 1/2 C sugar
  • 3 – 4 C flour, plus extra for rolling
  • 1 egg
  • 1/2 tbsp salt

Ingredients for filling:

  • 4 tbsp. butter, softened
  • 3/4 C brown sugar
  • 1 tbsp cinnamon
  • 1/4 tsp ginger
  • 1/8 tsp nutmeg
  • 1 large carrot, grated
  • 1/2 C raisins
  • 1/2 C chopped walnuts

Ingredients for frosting:

  • 1 block (8 oz) cream cheese, softened
  • 1 C real maple syrup

Steps:

  1. Stir yeast into the warm water. Let bloom for 5-10 minutes.
  2. Using a stand mixer fitted with the paddle, beat butter, sugar, and salt. Add eggs one at a time, beating until combined. Slowly pour in the yeast and water. Beat until combined. Add the flour about one cup at a time, beating until combined after each addition. Once the dough starts to form switch to the dough hook attachment. After all the flour has been added knead the dough for 3 minutes.
  3. Turn dough out onto a floured surface and knead by hand until smooth.
  4. Place dough in a greased bowl, cover, and let rise to double in size (about 30 minutes) in a warm place. (In the microwave or turned off oven)
  5. Roll out dough onto a floured surface.
  6. Roll into a rectangle. Spread the dough evenly with the softened butter. In a small bowl whisk together the brown sugar, cinnamon, ginger, and nutmeg. Sprinkle the mixture over the dough. Add the grated carrot, raisins, and walnuts, pressing into the dough slightly. Roll the dough into a log, lengthwise. Cut the dough into 2″ cinnamon rolls. Place cut side down in a 9×13 casserole dish.
  7. Cover dough with a towel and let rise for 30 minutes before baking. The rolls should have doubled in size again. (Or you can freeze the rolls and after thawing let rise until doubled in size.)
  8. Bake at 425 degrees for 10 minutes. Reduce heat to 350 and bake another 7 minutes, until golden brown. Let cool, slightly.
  9. Meanwhile, make frosting. Using a hand mixer, beat together the cream cheese and syrup. Frost the cinnamon rolls!

Carrot Cake Cinnamon Rolls Sew You Think You Can Cook #EasterRecipes

Be sure to check out these other Easter Recipes:

Cinnamon Crescent Rolls by Tip Garden

Individual Easter Breads by Cooking With Carlee

Tomato Asparagus Quiche by Caroline’s Cooking

Peeps Whoopie Pies by Palatable Pastime

Rosemary Garlic Herb Rib Roast by Family Around The Table

Honey butter Peas and Carrots by Jolene’s Recipe Journal

Pea and Pasta Salad by A Kitchen Hoor’s Adventures

Roasted Eggplant Salad by A Day in the Life on the Farm

In case you missed them, here are the recipes from Monday and Tuesday:

Monday

Deviled Ham Bites by A Kitchen Hoor’s Adventures

30 Minute Dinner Rolls by Amy’s Cooking Adventures

Easy Pecan Sticky Buns by Corn, Beans, Pigs & Kids

Easy Citrus Ham by Jolene’s Recipe Journal

Sausage and Vegetable Strata by A Day in the Life on the Farm

Prosciutto Wrapped Asparagus With Lemon Herb Sauce by Tip Garden

Dipped Strawberry Carrots by Family Around The Table

Easter Malted Milk Dip by Hezzi-D’s Books and Cooks

Sharadan’s Lemon Blueberry Parfaits by Cooking With Carlee

Easter Egg Cooking and Dyeing Tips and Tricks by Palatable Pastime

Tuesday

Italian Easter Bread by Palatable Pastime

Carrot Cake Pancakes by Sew You Think You Can Cook

Torta Salata Pasquale by A Day in the Life on the Farm

Dill Roasted Radishes by A Kitchen Hoor’s Adventures

Roasted Parmesan Asparagus by Family Around The Table

Praying Arm Pretzels by Amy’s Cooking Adventures

Creamy Coconut Mini Tarts by Making the Most of Naptime