We had a great weekend hanging out, enjoying the beautiful weather, and hosting Easter brunch, which was lots of fun. I had way to much fun thinking of little projects to do such as the bunny napkins above or the basket with fake grass and plastic eggs to compliment the tulips.
I decided to make my own edible arrangement for the fruit salad and was pretty pleased with how it turned out. I had a small, fluted cookie tin I used to cut the pineapple with and used skewers to hold everything together.
For dessert, I made bunny butt cookies (see recipe below), which were just light to eat after a full meal.
Chef Tyler making delicious sausage from scratch the night before
Easter 2014 Brunch Menu
- Edible fruit arrangement
- Veggie breakfast strata
- Baked french toast with blueberries
- Orzo with leeks, bacon, spinach, and feta cheese
- Homemade sweet sausage
- Bunny butt cookies
Baked French Toast with Blueberries
Tyler's mom and sister sent us this recipe last weekend and thought I'd give it a try! It was quite tasty and loved the combination of cinnamon, blueberries, and lemon zest. Thanks Robin and Kendall!
Ingredients
- 6 eggs
- 3 cups whole milk
- ¾ cup maple syrup, plus extra for serving
- 2 tsps ground cinnamon, plus 1 Tbsp
- ¼ tsp fine sea salt
- 1 lemon, zested
- 3 (1-inch thick) slices (8 oz) day-old challah or sourdough bread cut into 1-inch cubes
- 2 cups (12 oz) fresh or frozen, thawed and drained blueberries
- 3 Tbsp granulated sugar
Directions
- Place an oven rack in the middle of the oven. Preheat the oven to 350 degrees F. Butter a 9x13-inch baking dish. Set aside.
- In a large bowl, beat the eggs until frothy. Add the milk, maple syrup, cinnamon, salt and lemon zest. Add the bread cubes and mix until coated. Stir in the blueberries. Pour the mixture into the prepared baking dish.
- In a small bowl, mix together the remaining cinnamon and sugar. Sprinkle the cinnamon sugar over the egg mixture in an even layer.
- Bake for 40-45 minutes until the top is golden and the filling is set. Spoon onto serving plates and drizzle with maple syrup.
I found this recipe and decided to cut out the "custardy baked" part since I already made two egg side dishes. This was seriously so delicious and I'll definitely be making it again!
Ingredients
- 1 cup orzo
- 12 ounces thick-cut bacon, cut into 1/2-inch pieces
- 1 1/2 pounds leeks, white and tender green parts only, thinly sliced
- 10 ounces baby spinach
- 8 ounces feta cheese, crumbled
- In a large saucepan of salted boiling water, cook the orzo until al dente. Drain and transfer to a medium bowl.
- In a large skillet, cook the bacon over moderate heat until browned, 8 minutes.
- Add the leeks and cook until tender, 8 minutes. Add the leek mixture to the orzo, leaving 1 tablespoon of fat in the skillet.
- Add the spinach to the skillet and cook until wilted; transfer to a colander and press out the excess liquid. Add the spinach to the orzo, fold in the feta and season with salt and pepper.
- Serve warm.
Bunny Butt Cookies
I always use this Martha Stewart sugar cookie recipe as the cookies are soft and chewy and make for great decorating cookies. I was a bit lazy and decided to buy Pillsbury whipped vanilla frosting instead of making royal frosting...a walk outside in the beautiful weather was calling my name! Here's how you make the cookies:
- Follow the directions for the sugar cookie and cut out circular cookies. With the excess cookie dough, make small bunny paws using about 1 tablespoon of dough.
- Bake cookies according to the recipe and let them cool before adding frosting.
- To assemble the cookies, cover them in frosting (I colored half in pink frosting - I just died the frosting with food coloring) and then place the paws on the bottom third of the cookie.
- Place jelly beans in the center of each paws and a mini marshmellow for the tail.
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