The adorable carrot cake crepes will be the star of your brunch spread this spring season, made easy with premade crepes.

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It’s the last day of Spring Sweets Week and I saved the cutest recipe for the end – carrot cake crepes that look like carrots! Seriously, how stinking cute are these? And they are so simple to put together using premade crepes.

The filling is a blend of cream cheese, whipped topping, pulverized carrot cake flavored Oreos (but you can substitute dry carrot cake mix), fresh shredded carrots, and pecans. Add a little orange for extra flavor and you’re ready to spread that creamy carrot cake filling over half a crepe to then be rolled up into a cone/carrot shape.

But the real trick is saving some of that filling before adding the smashed Oreos, carrots, and pecans, adding food coloring to dye it orange, drizzling on top and then sticking in some fresh parsley, cilantro, or maybe you have some carrot greens leftover from the carrot you shredded.

If you did happen to snag some carrots with the greens still attached, chances are you have a ton left (and carrots), so you should just go ahead and make carrot gnocchi with carrot top pesto to use them up and then serve these carrot cake crepes for dessert. Although I guess crepes are for breakfast? Do whatever feels right. Just know these don’t store well and are best enjoyed immediately.

Check out even more Spring Sweets Weeks recipes to serve along with these carrot cake crepes:

• Orange Poppy Seed Muffins by Hezzi-D’s Recipe Box
• Pineapple Pistachio Cake by A Day in the Life on the Farm
• Deviled Egg Sugar Cookies by Jolene’s Recipe Journal
• Carrot Cake Tamale by A Kitchen Hoor’s Adventures
• Dubai Chocolate Easter Eggs by Magical Ingredients
• Kentucky Derby Pie by Art of Natural Living
• Fresh Strawberry Snacking Cake with White Chocolate Chips by Karen’s Kitchen Stories
• Lemon Raspberry Pound Cake by Rave About Food

EASY CARROT CAKE CREPES

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Yield: 20 Crepes Prep Time: 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 8 oz. cream cheese, room temperature
• 8 oz. container frozen whipped topping, thawed
• 2 Tbsp orange juice (~1/2 orange)
• Red and yellow food coloring
• 3/4 cup chopped carrot cake Oreos* (~8 cookies)
• 1/2 cup chopped walnuts or pecans**
• 1/2 cup shredded carrots
• 10 crepes, halved (I used Melissa's Produce brand)
• 2 tsp milk
• Fresh cilantro, parsley, or carrot top greens, for garnish
• Orange zest, for garnish

Directions

1. In a medium bowl with a hand mixer, blend together the cream cheese, whipped topping, and orange juice. Remove 1/2 cup of mixture and place in a small bowl; set aside. To the medium bowl of filling, fold in the carrot cake cookies, chopped walnuts and shredded carrots until evenly distributed.
2. Spread 2 Tbsp of filling over each crepe half, leaving 1/2-inch around the edges. Starting at one end, roll the crepe up to create a cone/carrot shape. Repeat with each crepe half***.
3. To the small bowl of reserved filling, add a couple drops of red (~2) and yellow (~4) food coloring and stir to create an orange color. Add 2 teaspoons of milk to thin it enough to drizzle over the crepes.
4. Insert the stems of the carrot greens, mint, or parsley into the top of each crepe with leaves sticking out to resemble a carrot. Sprinkle with orange zest, if using, and serve immediately.

Notes

*If you cannot find the carrot cake Oreos, swap for 2/3 cup carrot or spice cake mix, but make sure to heat treat by heating in microwave to 160 degrees F - about 1 minute stirring every 15 seconds. **You could also add/substitute nuts for toasted coconut or raisins if you prefer. ***If not serving immediately, keep components separate until ready.

Source: Adapted from my Carrot Cake Dip, Cake Batter Fruit Dip, Oreo Cheesecake Fruit Dip, and A Season to Smile.

Wake up and keep dreaming of the stars with these ham, egg and cheese breakfast sandwiches made with Kellogg’s® Eggo® Star Wars Galaxy Adventure Buttermilk Pancakes!

Being born on Star Wars day (may the fourth be with you), it was my destiny to be a Star Wars fan. Thankfully my family also loves Star Wars and we always see the new movie together, this year being no exception. In fact we will all be in Florida together also celebrating my grandmother’s 100th birthday!

Being with family for the holidays means there will be scads of delicious food around, including breakfast. My dad is the pancake king but I had to take over this one time because I found Kellogg’s® Eggo® Star Wars Galaxy Adventure Buttermilk Pancakes, 20 ct at Walmart and saved with the Ibotta offer! My brain immediately went to breakfast sandwiches filled with fried ham, Swiss cheese, and a fried egg.

While preparing to cook these for breakfast, I asked my dad what we should have on the side. Growing up with fruit on the table 24/7 I figured that was going to be the answer and I would’ve been quite pleased with life. But then he threw hash browns into the ring and I soon forgot about that thing called fruit. This is how you start the day!

Kellogg’s® Eggo® Star Wars Galaxy Adventure Buttermilk Pancakes: A galaxy far, far away is now at your breakfast table with Kellogg’s® Eggo® Star Wars Galaxy Adventure Buttermilk Pancakes, featuring six different Star Wars designs! And I have Delicious News! Eggo waffles and pancakes now have no artificial flavors and colors from natural sources. This means their entire line of products has a list of clean ingredients that you can pronounce.

Two years ago: Holiday Gift Ideas for Cooks & Foodies

Three years ago: Peanut Butter & Chocolate Saturday Roundup 2014

Five years ago: Gingerbread Dip

Six years ago: Apple Butter Chewy Cinnamon M&M Cookies

Seven years ago: Gnocchi with Goat Cheese and Spinach

HAM, EGG & CHEESE PANCAKE SANDWICHES

Serves 4

Ingredients:

8 Kellogg’s® Eggo® Star Wars Galaxy Adventure Buttermilk Pancakes

2 Tbsp butter, divided

4 thick slices of ham

4 eggs

4 slices of Swiss cheese

Directions:

1. Preheat oven to 375 degrees.
2. Remove Kellogg’s® Eggo® Star Wars Galaxy Adventure Buttermilk Pancakes from plastic wrap, place on a baking sheet, and cover loosely with foil.
3. Heat in the oven for about 12 minutes or until warmed through.
4. Meanwhile, melt 1 tablespoon of butter in a skillet over medium-hight heat. Add ham and cook until golden on both sides. Remove ham to a plate.
5. Return pan to heat and add remaining tablespoon of butter. Break eggs 1 at a time into the skillet. Cook 1-2 minutes or until eggs are set on bottom. Carefully turn eggs over and cook other side until center is firm (or to desired doneness).
6. Assemble the sandwiches by placing a Kellogg’s® Eggo® Star Wars Galaxy Adventure Buttermilk Pancake on each plate, topped with ham, cheese, egg, and remaining Kellogg’s® Eggo® Star Wars Galaxy Adventure Buttermilk Pancakes. Serve immediately.

Source: The Spiffy Cookie original

Root beer is now being served for breakfast in these fluffy pancakes. Topped with whipped cream in addition to maple syrup for a real treat.

The Secret Recipe Club has downsized slightly which means this is my last month posting as a member of Group D. Starting in June I will be swapping over to Group A and while I’ll miss the blogs I’ve grown accustomed to in this group, it’ll be nice to get some fresh picks as we’ve been relapsing a bunch lately since I’ve been a member for so long. Case and point, Sarah of Fantastical Sharing of Recipes had me last month and made my garbage plate (which I was super stoked about btw) and another time back in 2012. This month I am assigned to her blog and also shared a recipe of hers once before but it was a long time ago so there was plenty of new material to choose from!

I actually had a hard time choosing which recipe to make from her blog, searching through 4 years of recipes since I last had her blog. I originally thought I might make her salted chocolate cookie butter bark but then I found these root beer pancakes and there was no contest. This root beer fanatic cannot resist any excuse to cook with it! I even went so far as to top my stack with whipped cream to really bring out the creamy sweetness of the root beer. I may never make regular buttermilk pancakes every again, and I will forever thank you for it Sarah.

P.S. With Cinco de Mayo right around the corner you should also check out her dulche de leche cheesecake bars or cinnamon churro muddy buddies.

One year ago: DIY Anthopologie Inspired Confetti Tumblers

Two years ago: Peanut Butter Chocolate Chip Chess Pie

Three years ago: Chicken Mango Quesadillas

Four years ago: Chicken & Spinach Alfredo Pizza

Five years ago: Cake Batter Fruit Dip

ROOT BEER PANCAKES

Serves 6

Ingredients:

2 cups all-purpose flour

1/4 cup sugar

2 tsp baking powder

1 tsp baking soda

1-1/2 cups (12 oz.) root beer

2 eggs, lightly beaten

1/4 cup unsalted butter, melted and cooled

1 tsp vanilla extract

Whipped cream and maple syrup, for serving

Directions:

1. Preheat your griddle.
2. In a large bowl, whisk together the flour, sugar, baking powder, and baking soda.
3. Stir in root beer, eggs, butter, and vanilla until mostly combined. Some lumps in the batter are okay.
4. Cook 1/4-1/3 cup of batter at a time on the preheated griddle. Flip when the top bubbles and cook until golden brown. Serve warm topped with whipped cream and syrup.

Source: Fantastical Sharing of Recipes

This past week has been quite eventful. Last weekend I attended my friend Suzanne’s wedding in West TN and danced among dinosaur skeletons (and slid down a sweet two story slide). My lab went to happy hour at another restaurant on my list, Forno, which I had meant to try out for my birthday but neglected to remember that it coincided with graduation weekend and there wasn’t a reservation in sight. Yesterday I attended a free yoga session on campus which turned out to be a a perfect day to be outside and now I wish yoga could be practiced outside every day. Later that night had dinner at The Table and finally learned how to play Settlers of Catan after. And today? Well today is just another fine game day in Buckeye Nation which means I am finally going to be able to use my season tickets! I had to sell my tickets to the first two home games but thankfully they were not big heartbreaks. Now to secure parking…

Before heading out for the game I made sure to pack in a good breakfast, so here to join in on #PBChocSat is National Pancake Day! How convenient is that? Obviously I had to make peanut butter pancakes for the occasion, but these are not your everyday peanut butter chocolate chip pancakes. These are made with whole wheat flour, a little ground flax seed, and powdered peanut butter. And no that is not severely burned bacon on the side, it’s actually cocoa candied bacon! But more on that later (I am reserving them for an upcoming event known at #Choctoberfest so stay tuned!).

One year ago: Healthier Buffalo Cauliflower Dip

Two years ago: Ginger Soy Beef with Chile-Tomatoes & Peppers

Three years ago: Crunchy Oven-Fried Ravioli

Four years ago: Pumpkin Nutella Mini Cheesecake Bites

PEANUT BUTTER CHOCOLATE CHIP PANCAKES

Serves 2-3

Ingredients:

1 cup white whole wheat flour

1/4 cup powdered peanut butter (I used PB&Co’s)

1 Tbsp ground flaxseed

1 tsp baking soda

1/4 tsp salt

1 cup buttermilk

1 egg, lightly beaten

2 Tbsp unsalted butter, melted

1 Tbsp sugar

1 tsp vanilla extract

1/4 cup mini semisweet chocolate chips

Directions:

1. In a large bowl, whisk together the flour, powdered peanut butter, baking soda, and salt.
2. Add buttermilk, egg, butter, sugar, and vanilla extract. Stir just enough to combine. Fold in the chocolate chips.
3. Heat a lightly oiled griddle or frying pan over medium high heat. Scoop 1/4 cups of the batter onto the griddle, brown on both sides and serve hot.

Source: Adapted from my dad’s Buttermilk Pancakes.

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tag #TheSpiffyCookie

Your love of apple fritters and spiralizing combines into one with these spiralized apple fritters. Don’t tell your zucchini, it might get jealous.

Summer is slowly slipping through our fingers like grains of sand. While I am excited for college football season to begin, at the same time I am still enjoying being able to walk outside without a jacket and will forever covet all the summer fruits and vegetables. On the up side, the U-pick farms in the area will soon have apples aplenty which means it’s time to transition the spiralized summer zucchini/zoodle trend into something suitable for fall. To cut to the chase, yes I spiralized apples. And then battered and fried them. Proof that everyone can enjoy a spiralized recipe.

Instead of the guillotine-looking torture device that I normally use for spiralizing, I tried out OXO’s new hand-held spiralizer which works just as well to create uniform, curly noodles from an assortment of vegetables and, evidently in my case, fruits. For my bigger apples, I did have to trim them down a bit to fit them through but that minor detail was overshadowed by the fact that it cored the apple while is did it’s fancy spiral display. It’s just like the apple peeler, slicer and corer that I use for pies/applesauce making but it’s hand-held and makes spiraled threads instead of an accordion.

These fritters were actually oven-fried but not in a way that is much healthier than frying them in a regular saute pan, it’s just less messy. The oil was heated in the oven on rimmed baking sheets and then the fritter batter was dolloped into the hot oil just as if it were in a saute pan. Just as crispy too! To enjoy these warm morsels I also made a maple-Greek yogurt dipping sauce or topping.

One year ago: Skirt Steak with Kale Chimichurri Sauce

Two years ago: Eggplant Manicotti with Creamy Pesto Filling

SPIRALIZED APPLE FRITTERS

Makes 1 dozen fritters

Ingredients:

FRITTERS

1/4 cup + 2 tsp olive oil, divided

1 cup all-purpose flour

2 tsp sugar

1-1/4 tsp baking powder

Pinch salt

1/2 cup milk

1 egg, beaten

3 apples, spiralized (I used unpeeled Gala but you can use any crisp apple and peel if desired)

TOPPING

1 cup plain Greek yogurt

2 Tbsp maple syrup

Cinnamon-sugar, for garnish

Directions:

1. Preheat the oven to 425 degrees. Once preheated take out two heavy non-stick rimmed baking sheets, pour 1/4 cup of the oil into the baking sheets and place in the oven for 5-7 minutes to heat the oil.
2. While the oil heats, in a small stir together the yogurt and syrup for topping. Place in fridge until ready to serve.
3. In a medium bowl whisk together the flour, sugar, baking powder, and salt.
4. In a large bowl, mix together the milk, egg, and remaining 2 teaspoons of oil. Add to the dry ingredients and mix until almost combined (do not overmix). Using a spatula, fold in the apples.
5. Carefully remove pans from the oven and place the apple mixture in spoonfuls onto the oil. Flatten and contain the mixture using a spatula.
6. Bake for 15 minutes or until the bottoms are golden and crisp. Remove from the oven, flip over and bake for another 10 minutes or until crisp and golden on both sides.
7. When done, transfer the to a paper towel lined sheet to drain. Serve immediately topped with maple yogurt mixture and cinnamon-sugar, if desired.

Source: Adapted from Inspiralized and The Veggie Spiral Slicer Cookbook.

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These buttery sourdough pancakes are perfection for breakfast. Jazz them up with berries or chocolate chips for extra fun to start your day.

My sourdough starter is still going strong ever since I brought it to life in March. Most of the time it gets puts to sleep in the fridge but if I anticipate a lot of usage I will use some and replenish overnight at room temperature so that it will be ready to go again the next day. Other than pizza dough my newest favorite recipe for that unfed sourdough starter, straight out of the fridge, is pancakes. The first batch I forgot to add butter into the batter and while they turned out puffier, they lacked on flavor so don’t forget the butter! They tasted much better once the butter was added. Do you ever forget to add an ingredient while cooking/baking?

One year ago: Twix Brownies

Two years ago: Peanut Butter Banana Bagels

Four years ago: Baked Blueberry Almond Pancakes

SOURDOUGH PANCAKES

Serves 4

Ingredients:

1 cup unfed sourdough starter

1/2 cup all-purpose flour

1/2 cup lukewarm water

2 Tbsp sugar

1 egg, lightly beaten

4 Tbsp unsalted butter, melted

1/2 tsp salt

1 tsp baking soda

1 Tbsp warm water

Directions:

1. Preheat a griddle or nonstick pan to medium-high (350-375 degrees).
2. In a large bowl, mix together the sourdough starter, flour, 1/2 cup water, sugar, egg, butter and salt. Set aside.
3. In a small bowl mix together the baking soda and water. Gently fold into the pancake batter. Let the mixture bubble and foam for 1 minute.
4. Pour 1/4 cup of batter for each pancakes onto hot griddle, turn pancakes over when bubbles appear on the surface. Flip and cook until golden brown. Serve with maple syrup.

Source: Adapted slightly from Turnips 2 Tangerines.

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I’ve said it before and I’ll say it again, my dad makes the best pancakes. My favorite of his are applesauce pancakes which sadly I have yet to share. I have posted variations of that recipe however in the form of applesauce-sweet potato, pumpkin, and pineapple, so you could easily make them based off of those. Just use 2 cups applesauce for the mashed up fruit part. But today I am sharing yet another variation using Greek yogurt and banana.

These Greek yogurt-banana chocolate chip pancakes were inspired by my friend Brandi coming to visit, who loves the combination of banana and chocolate. I didn’t take photos of them that weekend and they were so good I had to make them again to share. My dad is actually visiting for the night on his way up to Rochester today so maybe I should make him these pancakes tomorrow morning before he hits the road again!

One year ago: Blueberry Blue Velvet Cake

Two years ago: Rainbow Guacamole Deviled Eggs

Four years ago: Baked Funfetti Doughnuts

GREEK YOGURT-BANANA CHOCOLATE CHIP PANCAKES

Serves 6

Ingredients:

1 egg, beaten

1 cup milk

1 cup plain Greek yogurt (I used 4% Chobani)

1 cup mashed overripe bananas (about 1 large)

2 Tbsp butter, melted

2 cups Bisquick (or homemade pancake mix)

1/2 cup corn meal

1 tsp cinnamon

1/2 cup mini semisweet chocolate chips

Directions:

1. In a large bowl, whisk together the egg, milk, yogurt, banana, and butter.
2. In a separate bowl, combine the Bisquick, cornmeal, and cinnamon. Stir into the wet mixture just enough to combine. Fold in the chocolate chips.
3. Heat a lightly oiled griddle or frying pan over medium high heat. Scoop 1/4 cups of the batter onto the griddle, brown on both sides and serve hot.

Source: Adapted from my Applesauce-Sweet Potato Pancakes.

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on Instagram with the

tag #TheSpiffyCookie

Reinvent your Thanksgiving leftovers in the form of pancakes, using sweet potato casserole and cranberry sauce. You’ll be so glad you had leftovers to make these!

I hope everyone had plenty to eat yesterday! I had the luxury of having two different kinds of turkey, turkey breast roulade (which I had originally planned on making for Friendsgiving) and fried turkey. Both were very moist and packed with flavor and I am excited for the leftovers. Especially since the only way I will ever have fried turkey again is if someone else cooks it like yesterday. I wouldn’t trust myself around that big of a pot of boiling hot peanut oil.

Speaking of leftovers, in case you get bored with sandwiches, reinvent your leftovers into an entirely different option such as these pancakes. Made with leftover sweet potato casserole (or butternut squash in my case) and leftover cranberry sauce. Go ahead and make these for all your visitors staying at your home this holiday weekend, especially if anyone was crazy enough to go out shopping.

One year ago: Happy Thanksgiving & French Toast Day!

Two years ago: White Cheddar and Arugula Pesto Mac & Cheese

Three years ago: Bean and Cheese Taquitos

SWEET POTATO CASSEROLE PANCAKES WITH CRANBERRY SAUCE SYRUP

Makes approximately 2 dozen pancakes

Ingredients:

SYRUP

1/2 cup maple syrup

1/4 cup leftover cranberry sauce

PANCAKES

1-1/2 cups milk

1 cup leftover sweet potato or butternut squash casserole

1/4 cup unsalted butter, melted

2 eggs, lightly beaten

1/2 tsp vanilla extract

1-3/4 cups all-purpose flour

2 Tbsp brown sugar (omit if casserole is sweet)

1 Tbsp baking powder

1/2 tsp ground cinnamon

1/2 tsp salt

Toasted pecans (optional)

Directions:

1. Preheat a lightly greased griddle or large nonstick skillet (medium heat – about 350°F).
2. In a small bowl, stir together the syrup ingredients. (If you don’t like chunks, puree.)
3. In a large bowl, whisk together milk, casserole, butter, eggs, and vanilla. In another bowl, whisk together flour, brown sugar, baking powder, cinnamon, and salt. Gradually stir flour mixture into milk mixture just until dry ingredients are moistened.
4. Pour about 1/4 cup batter for each pancake onto hot griddle or large nonstick skillet. Cook for 2 to 3 minutes or until tops are covered with bubbles and edges look dry and cooked; turn and cook 1 to 2 more minutes or until puffed and thoroughly cooked. Serve immediately with syrup mixture and toasted pecans.

Source: Adapted slightly from Southern Living, November 2014.

These flapjacks (pancakes) have all kinds of surprise ingredients from pecans to cornmeal, dubbing them as surprise flapjacks! It is no surprise however that they are quite tasty.

I started off my week with a phone interview, only to receive a rejection letter for the same job the very next day. I am still waiting to hear back about my in person interview supposedly happening this month, which I’ve been planning on since May. I e-mailed them 2 weeks into July to which I received a reply saying they would be in touch. It’s been over a week since then and July is coming to a close. I’ll give them 2 full weeks before I follow up again. Hopefully they are truly sorting things out and not blowing me off. With that kind of apprehension, how about we end this week with some pancakes?

I am not sure why these flapjacks (pancakes) were dubbed as “surprise” other than the slew of surprise ingredients such as corn meal, oats, and chopped pecans. Makes me think that “compost flapjacks” would have been more appropriate. But no matter what the name is I am certain you will be calling them “delicious”. All of those ingredients come together for one hearty and tasty breakfast. I thoroughly enjoyed the texture the pecans added.

One year ago: Pass the Cook Book Club: Ina Garten’s Foolproof Ribs with BBQ Sauce

Two years ago: Strawberry Malted Pancakes

Three years ago: Peanut Butter Sandwich Bread

SURPRISE FLAPJACKS

Serves 4

Ingredients:

3/4 cup whole wheat flour

1/2 cup all-purpose flour

1/2 cup old-fashioned rolled oats

1/4 cup yellow corn meal

1/2 Tbsp baking powder

1 tsp baking soda

1/2 tsp salt

6 Tbsp (3/4 stick) unsalted butter, cut into small pieces

2 eggs

2 cups buttermilk

1/4 cup honey

1/2 cup chopped pecans

Directions:

1. Heat a pancake griddle or iron skillet to medium high.
2. Place flours, oats, cornmeal, baking powder, soda, and salt in a food processor. Pulse until well blended. Add butter and process until it resembles coarse meal.
3. In a large mixing bowl, beat the eggs and buttermilk together. Beat in the honey. Stir in the flour mixture and then fold in the pecans.
4. Ladle batter onto the preheated griddle. Cook until golden brown on both sides. Serve immediately with your favorite syrup.

Source: Unknown newspaper clipping

Corn fritters like you have seen seen them before – as the cake portion of strawberry corn fritter shortcakes! Complete with homemade maple whipped cream.

Disclosure: California Walnuts, Bob’s Red Mill, Oxo, Dixie Crystals, Whole Foods Market Doctor Phillips, Grimmway Farms, Woot Froot, Vidalia Onion, Baloian Farms, Stemilt and Bonne Maman are providing the prizes free of charge.  I have received product related to these brands to use for #Brunchweek. All opinions stated are my own.

Welcome to the second annual brunch week hosted by Terri of Love and Confections and Susan of The Girl In The Little Red Kitchen!  Join us May 5th through 11th while we celebrate the deliciousness of brunch and to prepare for Mother’s Day and summer brunching season.  We have 32 bloggers bringing you their best brunch game, from cocktails to eggs benedict to donuts, there is something for everything this week.  Our amazing sponsors have donated some great prizes for a gigantic giveaway, please visit them all for more information.

With Mother’s Day this Sunday, it seemed fitting to look through the recipes passed down to me from my mom for #BrunchWeek. I stopped dead on the corn fritters. My mind instantly exploded with an idea that would showcase corn fritters as you have seen seen them before – as the cake portion of a strawberry shortcake! After picking 16 pounds of strawberries (and using only half to make 5 quarts of strawberry syrup and 5 pints of jam) it seemed completely appropriate to incorporate them into a shortcake.

These fried corn-cakes are decadent enough on their own but that doesn’t mean they should be served solo. Besides, brunch is the perfect time to have dessert for breakfast. The fresh strawberries, strawberry syrup, and homemade maple whipped cream on top of this corn fritter resulted in a joyous experience for my taste buds. You may never again serve corn fritters with just maple syrup.

Don’t forget to check out all the awesome prizes provided by our sponsors this week HERE (CLOSED).

Check out all the amazing recipes today:

Brunch Beverages:

• Raspberry-Mango Batido from Foxes Love Lemons
• Blackberry Mimosas from Quarter Life (Crisis) Cuisine

Brunch Egg Dishes:

• Spinach Bell Pepper Frittata from That Skinny Chick Can Bake
• Corn Souffle from Hungry Couple
• Croque Madame Muffins from Cooking in Stilettos
• Fajita Vegetable Quesadillas with Eggs and Avocado Hollandaise from Sarcastic Cooking
• Bacon, Cheddar, Zucchini Quiche from The Kitchen Prep
• Tortilla Espanola from Savvy Eats

Brunch Breads and Grains:

• Blueberry Cornmeal Waffles from The Girl in the Little Red Kitchen
• Busy Bee’s Granola from Culinary Adventures with Camilla
• Chocolate Dipped Banana Hazelnut Pancake Kebabs from Food Faith Fitness
• Springtime Sweet Rolls from Eat Your Heart Out
• 10 Minute English Muffin Cream Cheese Danish from Neighborfood
• Lemon Poppyseed Scones from Real Housemoms
• Apple Croissants from Hip Foodie Mom
• Fig and Oatmeal Breakfast Bar from My Catholic Kitchen
• Banana Chocolate Chip Muffins from Jen’s Favorite Cookies

Brunch Fruits, Vegetables, Sides: 

• Roasted Beet Salad with Pistachios and Blue Cheese from Healthy. Delicious.
• Caramelized Onion, Apple and Gruyere Bites from Take a Bite out of Boca
• Savory Truffles from Jane’s Adventures in Dinner

Brunch Desserts: 

• Orange Marmalade Pound Cake from Love and Confections
• Hazelnut-Blackberry Cottage Pudding from The Vintage Cook
• Surprise Inside Orange Pound Cake from Chelsea’s Messy Apron
• Strawberry Hazelnut Crumble with Coconut Whipped Cream from The Little Ferraro Kitchen

One year ago: Brown Sugar Baked Fries

Two years ago: Pineapple Burgers

CORN FRITTER SHORTCAKES WITH MAPLE WHIPPED CREAM

Makes 6

Ingredients:

WHIPPED CREAM

1 cup heavy cream

1 Tbsp real maple syrup

SHORTCAKES

1 egg

1/4 cup milk

1 cup pancake mix

2 Tbsp Dixie Crystals granulated sugar

1 (14.75 oz.) can sweet yellow corn, drained

Cooking oil to depth of 1 inch

TOPPINGS

3 cups chopped strawberries

Strawberry syrup, optional

Directions:

1. In a large chilled bowl, beat the heavy cream with a hand mixer until peaks almost form. Add the maple syrup and beat until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like. Set aside.
2. In a medium bowl, whisk together the egg and milk. Add pancake mix and sugar and stir until mixed. Fold in corn until just incorporated.
3. In a large skillet, heat oil to 350 degrees (or test by dropping a small bit of batter into the oil, it should sizzle immediately). Drop by 1/4 cup-fuls and cook until golden, about 1-2 minutes per side. Drain on paper towel-lined plate.
4. Serve warm topped with fresh strawberries, strawberry syrup (if using), and prepared whipped cream.

Source: Adapted from Bacon-Corn Fritters.