Posts Tagged ‘brunch recipe’

Cinnamon Pull-Apart Bread Recipe

Tuesday, March 28th, 2017

Pull-Apart Bread (before the cinnamon drizzle)

This Pull-Apart Bread is perfect for brunch, breakfast or even dessert. Pouring the cinnamon drizzle over the bread dough before placing into the oven will add more cinnamon flavor, but you can omit it if you want a muted sweetness. Enjoy!

What You’ll Need:

  • 2 (16 ounce) packages of refrigerated biscuit dough
    (we recommend using a buttermilk variation)
  • 1 1/2 cups granulated sugar, separated
  • 3 tablespoons ground cinnamon
  • 1/2 cup butter, melted


  1. Preheat oven to 350°F and grease a Bundt pan.
  2. Mix together 3/4 cup of sugar and the cinnamon in a shallow bowl. Quarter each biscuit, dip into the cinnamon-sugar mixture (rolling into a ball if preferred) and place in the Bundt pan. Continue until the dough is used up.
  3. Add remaining sugar to unused cinnamon-sugar mixture if desired, and add butter; combine well. Drizzle over the top of the dough and put the pan into the oven.
  4. Bake for 35-40 minutes and serve hot.

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Easter Recipes

Tuesday, March 22nd, 2016

Easter is less than a week away, and whether you’re planning breakfast, brunch, lunch, dinner or dessert we have ideas for all (just in case you need some). Most are recipes we have included here on the blog, but we’ve also added a couple that we’ve found from other bloggers ready to make Easter a deliciously successful day. Enjoy!

Red Velvet WaffleBreakfast and Brunch

Our classic Waffle Recipe makes for an excellent breakfast and brunch item, especially since you can make it your own with toppings, flavored syrups and so much more. We also have a gluten-free recipe so all of your guests can indulge in a deliciously sweet and satisfying breakfast, and don’t forget about our cheerful and indulgent Red Velvet Waffle recipe for a little something extra.

Easter Ham

Lunch and Dinner

One of our favorite casserole dishes is the Ranch Potato Bake with Cheese. A creamy dish full of flavor, and complementary of your Easter ham and other holiday dishes. This Slow Cooker Ham from No. 2 Pencil is almost irresistible, although you can never go wrong with a classic Glazed Pineapple Ham.

We will always recommend a standard dinner roll for either lunch or dinner, although making them look like bunnies, shown here, is a cute touch for an Easter meal.

Easter Egg Chocolate Covered Strawberries Recipe via JoyfulHealthyEatsDessert and Sweets

Think colorful, fun and sweet for your Easter desserts, like chocolate cake with bunny and garden themed adornments or these cute Easter Egg Chocolate Covered Strawberries from Joyful Healthy Eats. If you are looking for an all-in-one mix and recipe, our Lemon Dessert Bread is a crowd favorite for Easter and every occasion.

Easter Champagne Cocktail: Raspberry Lemonade Champagne

We know beverages may be a big part of your day, so besides tea and coffee, try a new lemonade, flavored orange juices, or

mix one part raspberry lemonade and three parts champagne

and toast to the holiday and your loved ones.

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Tuesday Recipe: Cream Cheese Pound Cake

Tuesday, March 1st, 2016

Cream cheese pound cake is a little variation on the classic vanilla pound cake recipe, but is still as delicious and creamy as the cake your grandmother used to make. You can serve it at Easter brunch, pack it as a snack to eat at work or freeze it to save for a later occasion; we suggest serving it with honey tea or a specialty coffee drink. You’re likely to have all of these ingredients in the house, so let’s get to baking!

What you’ll need:

  • 1 1/2 cups unsalted butterTasteful Tuesday
  • 1 (8 oz.) package cream cheese
  • 3 cups white sugar
  • 1 tablespoon vanilla extract
  • 1 teaspoon  almond extract
  • 6 medium eggs
  • 3 cups all-purpose flour
  • 1 teaspoon salt


  1. Preheat oven to 350°F.  With an electric mixer, beat butter and cream cheese until smooth. Add sugar and beat until lightly fluffy.
  2. Stir in  vanilla and almond extracts. Add in eggs one at a time, beating into mixture after each egg. With mixer on low, mix in 2 cups of the flour and the teaspoon of salt until well combined. Add remaining flour and mix well.
  3. Coat two  8 x 4 inch loaf pans* with cooking spray and immediately pour in batter, halving the mixture between the two pans. Place in preheated oven and cook for 1 hour – 1 hour 15 minutes, or until a toothpick inserted into the center comes out clean. Enjoy!



*One 10 inch Bundt or tube pan can be substituted for the two 8 x 4 loaf pans

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