Peach-Basil Crostini

By Coleen

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #NaturallyClean #CollectiveBias Clorox Green Works Pump ‘N Clean is food-safe, so you can easily clean your knife in between cutting ingredients for these Peach-Basil Crostini.

Clorox Green Works Pump 'N Clean is food-safe, so you can easily clean your knife in between cutting ingredients for these Peach-Basil Crostini. #NaturallyClean #CollectiveBias

As a food blogger, I think a lot about flavors. When I’m developing a recipe, I want to keep the flavors separate until I decide to combine them. Sometimes I’ll even work on two recipes at once, and I don’t want flavors combining at all! It was drilled into me in culinary school to avoid cross-contamination, both of germs, and of flavors prior to cooking. As you can imagine, there’s a lot of prepping of produce involved, and that means a lot of knife-washing in between. Chop, chop, chop— run to the sink, wash and dry — back to the table, chop, chop, chop.

Clorox Green Works has developed a new, food-safe product that allows you to clean your knife between chopping without doing a full wash-and-dry at the sink. It’s called Pump N’ Clean, and it’s conveniently located in the natural-cleaning aisle of your local Target with Green Works’ other natural cleaning products such as dishwashing liquid, compostable cleaning wipes and all-purpose cleaner. Don’t forget to use your smartphone Target Cartwheel app — from June 14 through July 11, show the Target Cartwheel app at checkout to save 10% on all varieties of Green Works products (including Pump ‘N Clean)!

Clorox Green Works Pump 'N Clean is food-safe, so you can easily clean your knife in between cutting ingredients for these Peach-Basil Crostini. #NaturallyClean #CollectiveBias

Pump N’ Clean is shockingly powerful and simple to use. The dispenser is located on the top of the container. Simply place your sponge or dish towel over the dispenser, and press down. The product is pushed up, and soaks into your sponge or dish towel. Swipe your sponge over your knife, then continue with your product preparation. I must note that Pump N’ Clean should not be used to clean up after raw meat or raw fish. Use Green Works’ dishwashing liquid for that job.

It’s important to me, as a mother, to use products that don’t contain harsh chemicals on utensils that will come into contact with our food, which is why I love Green Works products. I’m also happy to use their products because they are not tested on animals, and they are earth-friendly: they’re made with plant- and mineral-based cleaning ingredients, and come from biodegradable ingredients that are naturally derived.

Clorox Green Works Pump 'N Clean is food-safe, so you can easily clean your knife in between cutting ingredients for these Peach-Basil Crostini. #NaturallyClean #CollectiveBias

This is a quick recipe already, but I was able to put together these peach-basil crostini even faster without having to stop to wash my knife between cutting the peaches, basil, onion and prosciutto. I’ve been looking forward to enjoying fresh, local peaches ever since they dwindled away late last summer, so the faster I could get one of these into my mouth, the better!

I love appetizers that combine multiple flavors, like the sweet peaches, savory basil and salty prosciutto used here. There are also contrasting textures in the crunchy baguette, the creamy cheese, and the tender peaches and onions. The best part? These are so easy to make! Aside from toasting the baguette slices, there is no cooking involved.

Clorox Green Works Pump 'N Clean is food-safe, so you can easily clean your knife in between cutting ingredients for these Peach-Basil Crostini. #NaturallyClean #CollectiveBias

Pump N’ Clean is also easy enough for my 3.5-year-old to use. He loves being Mommy’s Kitchen Helper, so I can hand him a rag, have him press the Pump N’ Clean, and wipe up the juices from the peaches that spilled off the cutting board while I was chopping. I need have no qualms about him remembering to wash his hands afterwards, before handing him a crostini to sample.

Now that I’ve shared how I keep my kitchen clean while I cook my favorite summer dishes, I want to hear your kitchen cleaning tips and favorite summer recipes! 

Clorox Green Works Pump 'N Clean is food-safe, so you can easily clean your knife in between cutting ingredients for these Peach-Basil Crostini. #NaturallyClean #CollectiveBias

Peach-Basil Bruschetta
 
Author:
Serves: 30 pieces
 
Ingredients
  • 2 ripe peaches, cut into fine dice
  • ½ Vidalia onion, cut into fine dice
  • ¼ cup basil, cut into chiffonade
  • 1 baguette, cut into ¼-inch slices
  • 2 oz prosciutto, torn into 30 pieces
  • 1 cup ricotta cheese
Directions
  1. Preheat oven to 350 degrees. Place baguette slices on a baking sheet and toast in the oven for 5 to 7 minutes.
  2. In a bowl, combine the peaches, onion and basil.
  3. Spread about a tablespoonful of ricotta cheese on each baguette slice. Top with about a tablespoonful of the peach-basil mixture, then a piece of prosciutto.

Recipe by The Redhead Baker

Firecracker Cupcakes Tutorial

By Coleen

Wow your friends at your next get-together! Learn how to make patriotic cupcakes with this easy Firecracker Cupcakes tutorial.

Wow your friends at your next get-together! Learn how to make patriotic cupcakes with this easy Firecracker Cupcakes tutorial by theredheadbaker.com

It’s nearly the 4th of July, which means Independence Day here in the United States. I live in a very historic area of Philadelphia, so the colors red, white and blue are EVERYWHERE. I’m a history geek, so I love seeing it.

It’s also time for red, white and/or blue food in celebration of Independence Day! Last year, I shared Red, White and Blue Layered Jell-O Stars, which were a huge hit with Liam’s daycare friends, and also with readers of the blog.

This year, Liam is really looking forward to seeing fireworks for the first time, so I decided to make him firecracker cupcakes to add to his excitement. In searching for recipes, however, I saw a lot of cupcakes with non-edible items stuck into the cupcakes for the firecrackers. My culinary school instructors drilled it into us that you never use non-edible items as decorations in food. Besides, what fun are cake decorations if you can’t eat them?

Wow your friends at your next get-together! Learn how to make patriotic cupcakes with this easy Firecracker Cupcakes tutorial by theredheadbaker.com

I thought for a while on how I could make edible firecrackers. I saw some people use pull-apart Twizzler candy, but then I’d be limited to only red fireworks. Some made an unexploded firecracker out of fondant, but (a) a chunk of fondant is not tasty to eat, and (B) I wanted a colorful fireworks explosion on my cupcakes.

I settled on meltable candy wafers. These are usually very easy to find at your local craft store, in a wide variety of colors. With a piping bag, a small round piping tip and a sheet of wax paper, you can easily create your own fireworks explosions. These supplies are not expensive, and can be re-used to write names and messages on homemade celebration cakes.

This tutorial is also very easy! I made these cupcakes in a single afternoon. They only take an extra 30 minutes or so longer than regular iced cupcakes. I will caution you, though — pipe about triple the number of arches than you think you’ll need. The thinner you pipe the arches, the more fragile they are, and the more likely they are to break when you push them into the cupcakes. If you hold them closer to the bottom, the easier they’ll insert into the cupcake.

Wow your friends at your next get-together! Learn how to make patriotic cupcakes with this easy Firecracker Cupcakes tutorial by theredheadbaker.com

Firecracker Cupcakes Tutorial
 
Author:
Serves: 15 cucpakes
 
Ingredients
For the cupcakes:
  • 1¼ cups cake flour
  • 1¼ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 large eggs, at room temperature
  • ¾ cup sugar
  • 1½ tsp vanilla extract
  • ½ cup canola oil
  • ½ cup buttermilk, at room temperature
For the frosting:
  • ¾ cup + 1 tbsp unsalted butter, at room temperature
  • 1½ cups (6 oz) confectioners sugar
  • Pinch of salt
  • 1 tbsp heavy cream
  • 1½ tsp vanilla extract
For the firecracker decorations:
  • 6 oz red candy melts
  • 6 oz blue candy melts
  • Silver luster dust (optional)
  • Vodka or clear vanilla extract (optional)
Special equipment needed:
  • A fine-mesh sieve or sifter
  • Wax paper
  • 1 16-inch piping bag
  • 3 12-inch piping bags
  • 1 large star piping tip (I used Ateco #867)
  • 1 small plain round piping tip (I used Ateco #6)
  • 3 coupler sets
  • 1 small, pointed paintbrush, if using luster dust
Directions
Make the cucpakes:
  1. Preheat the oven to 350°F and line a cupcake pan with paper liners. Set aside.
  2. In a medium mixing bowl, whisk together the cake flour, baking powder, baking soda and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs at medium speed for about 20 seconds.
  4. Add the sugar and continue to beat on medium speed for about 30 seconds.
  5. Add the vanilla and oil and beat on medium speed for about a minute.
  6. Turn the mixer off and add about a third of the flour mixture. Mix on medium-low for about 30 seconds. Add half of the buttermilk, and mix for 30 seconds. Scrape down the bowl. Add another third of the flour mixture, and mix 30 seconds. Add the remaining buttermilk and mix 30 seconds. Scrape down the bowl. Add the remaining flour mixture, mix until just combined and smooth. The batter should be thin.
  7. Portion batter into the prepared pan with a medium-sized scoop, filling each well about half full.
  8. Bake for 14 to 16 minutes. Let the cupcakes cool in the pan for 3 to 5 minutes, then remove to a wire rack to cool completely.
Make the frosting:
  1. Place the butter in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed for about a minute or until smooth.
  2. Sift the confectioners’ sugar and salt into the bowl and mix on medium-low speed just until incorporated. Increase the speed to medium-high and continue mixing another 1 to 2 minutes, until smooth. Add the heavy cream and vanilla with the mixer on low speed, and mix just until incorporated. Increase the mixer speed and whip on high speed until lightened in color and fluffy, scraping down the bowl as needed, about 4 to 5 minutes.
Decorate the cupcakes:
  1. Place the large star tip inside the 16-inch piping bag. Snip off the tip of the bag. Fill halfway with the buttercream. Pipe a swirl of icing on each cupcake.
  2. Melt the red wafers in a double boiler or in the microwave according to package directions. Place the large half of the coupler inside one 12-inch piping bag. Snip off the tip of the bag, just above the coupler's threads. Fit the plain round tip over the coupler, and use the smaller half of the coupler to secure the tip to the piping bag. Fill with the melted red candy wafers.
  3. Place a sheet of wax paper on a table or cutting board. Pipe arches about 3 inches in length. Set aside at room temperature until the candy hardens.
  4. If using, mix about a tablespoon of vodka or clear vanilla with 1 teaspoon of the luster dust. Mix with the paintbrush. Gently paint a very thin coating of the dust onto each firecracker arch. Set aside to dry.
  5. Once the arches are dry, very carefully remove them one at a time from the wax paper and carefully press through the icing and into a cupcake. Place three to five arches per cupcake. Store at room temperature (place an upside-down over top) until ready to serve!

Cupcake recipe by Natasha’s Kitchen; buttercream by Annie’s Eats

Wow your friends at your next get-together! Learn how to make patriotic cupcakes with this easy Firecracker Cupcakes tutorial by theredheadbaker.com

Cherry Marshmallows

By Coleen

Homemade marshmallows are head and shoulders above store-bought. Fresh sweet cherry puree adds beautiful color and flavor to these marshmallows.

Homemade marshmallows are head and shoulders above store-bought. Fresh sweet cherry puree adds beautiful color and flavor to these marshmallows. By theredheadbaker.com

Marshmallows. Pillowy puffs of sugary deliciousness. Is there any dessert that’s as fun as marshmallow?

Back in February, I was chatting on Twitter with Betsy from Desserts Required about flavored marshmallows. I was reminiscing about a culinary school class on making candy, including marshmallows. After making a batch of traditional vanilla marshmallows, we made a second batch in the flavor of our choosing. I made passionfruit. We also cut them into fun shapes.

Homemade marshmallows are head and shoulders above store-bought. Fresh sweet cherry puree adds beautiful color and flavor to these marshmallows. By theredheadbaker.com

Since then, I’ve made festive peppermint marshmallows for Christmas, and I’ve been thinking about making a fun summertime flavored marshmallow. Then I heard that sweet cherries were coming to the local farmers market, and I knew I wanted to try cherry marshmallows.

It’s very easy to add flavors to marshmallows. In a traditional marshmallow recipe, you bloom the gelatin in cold water. To flavor marshmallows with fruit, simply use fruit juice, or for stronger flavor, fruit puree. This also adds pretty color to your marshmallows. It’s often a paler shade than the typical color of the fruit, so I gave these marshmallows a boost with gel food coloring.

Homemade marshmallows are head and shoulders above store-bought. Fresh sweet cherry puree adds beautiful color and flavor to these marshmallows. By theredheadbaker.com

Marshmallows are not difficult to make, technique-wise. A candy thermometer or deep-fry thermometer is required, however. If the sugar-water mixture doesn’t reach the appropriate temperature (or goes too far over it), your marshmallows will not set up properly. They are inexpensive, available at most stores with a kitchen-supply department, and a good thing to keep around the kitchen. I prefer the stainless steel one made by Taylor.

Making marshmallows at home is labor-intensive, VERY MESSY, and takes some time. However, the results are very, very worth it. (Seriously, this is a messy endeavor. Do not attempt these immediately after your fiancé just spent 2 hours cleaning the kitchen.) Once you take a bite of a homemade marshmallow, you will have a very hard time going back to store-bought.

Once these marshmallows have set up, they are delicious when dipped in melted chocolate, used in homemade s’mores, or just eaten out of your hand!

Homemade marshmallows are head and shoulders above store-bought. Fresh sweet cherry puree adds beautiful color and flavor to these marshmallows. By theredheadbaker.com

5.0 from 1 reviews
Cherry Marshmallows
 
Author:
Serves: 96 1-inch marshmallows
 
Ingredients
  • 8 ounces fresh sweet cherries
  • 1 cup water
  • About 1 cup confectioners’ sugar
  • 2 tbsp + 2½ tsp (7/8 of an ounce) unflavored gelatin
  • ½ cup cold water
  • 2 cups granulated sugar
  • ½ cup light corn syrup
  • ¼ tsp salt
  • 2 large egg whites
  • 2 drops red food color (optional)
  • 1 drop blue food color (optional)
  • 2 tsp vanilla extract
  • 1 tsp almond extract
Directions
  1. Remove the pits and stems from the cherries, and place them in a medium saucepan. Add 1 cup of water, and set the pan over medium-high heat. Bring to a boil, then lower the heat to low and simmer for 20 minutes. Set aside to cool.
  2. Puree the contents of the saucepan in a blender or food processor, then strain into a fine-mesh sieve set over a medium bowl. Measure out ½ a cup of cherry puree and place in the refrigerator to chill. Reserve the rest (if any) for another recipe, or discard.
  3. Brush the bottom and sides of a 9x13 baking pan with a thin coat of vegetable oil or nonstick cooking spray. Sift a layer of confectioners sugar over the oil. Set the pan aside.
  4. Place the chilled cherry puree in the bottom of the bowl of a stand mixer. Sprinkle the gelatin over the puree, and stir with a whisk so that all of the gelatin is moistened. Set aside.
  5. Place the cold water, granulated sugar, corn syrup and salt in a 3- or 4-quart heavy-bottom saucepan. Attach a candy thermometer to the side. Set the saucepan on the stovetop over medium-high heat, and stir with a wooden spoon until the sugar dissolves (around 160 degrees on the thermometer). Continue cooking without stirring until the temperature reaches 240 degrees. Immediately remove the sugar mixture from the stovetop and pour over the cherry/gelatin mixture. Stir with a whisk until all of the now-solid gelatin melts.
  6. Place the mixing bowl on the stand mixer. Using the whisk attachment, beat the mixture on medium-high speed until tripled in volume and light in color, about 12 minutes.
  7. While the sugar mixture is whipping, place the egg whites in a clean, dry bowl. Using a whisk or a hand-held mixer, beat the whites just until they form stiff peaks (peaks that don't fall over).
  8. Once the sugar mixture is done whipping, add the whipped egg whites to the stand mixer bowl. If you are using the food coloring, add them now. Whip the whites with the sugar mixture until fully incorporated.
  9. Use a nonstick silicone spatula to scrape the mixture into the prepared pan. The mixture is thick and sticky, so don't go crazy trying to get every last drop. Smooth out the top as much as you can. Sift a light layer of confectioners sugar over top of the marshmallow. Leave the baking pan uncovered and let sit at room temperature for at least four hours, or up to overnight, to allow the marshmallow to set. It is ready to cut when you touch the surface and it doesn't stick to your finger.
  10. Run a thin knife around the edge of the marshmallow where it meets the pan. Invert the sheet of marshmallow onto a cutting board. Cut the sheet into 1-inch cubes. Sift more confectioners sugar into the 9x13 baking pan. Roll the marshmallows in the sugar on all sides. Shake off any excess and place the marshmallows in a plastic zip-top bag or airtight storage container for up to 1 week.

Adapted from Smitten Kitchen

Homemade marshmallows are head and shoulders above store-bought. Fresh sweet cherry puree adds beautiful color and flavor to these marshmallows. By theredheadbaker.com

Chicken with Grilled Peach Salsa

By Coleen

Grilled peach salsa adds a smoky sweet flavor to spiced chicken breasts. Use thin-sliced chicken breasts to cut down on cooking time.

Grilled peach salsa adds a smoky sweet flavor to spiced chicken breasts. Use thin-sliced chicken breasts to cut down on cooking time. #CLBlogger

I was thrilled to read “2015 Summer Cookbook: Farmers’ Market Edition” in the June issue of Cooking Light. Why? They featured my local farmers’ market, Headhouse Square. If you’re in or near Philadelphia, this market is part of The Food Trust, a Philadelphia organization that aims to ensure that everyone has access to affordable, nutritious food. The Food Trust operates more than 25 farmers’ markets in Philadelphia, most seasonal, but a few operate year-round. In addition to cash, the markets also accept food stamp, WIC, and Senior Farmers’ Market Nutrition Program vouchers.

The Headhouse Farmers’ Market takes place every Sunday from May through November from 10 a.m. to 2 p.m. at Headhouse Square, under something called “The Shambles.” It’s a covered but open-air shed built in the 1800s (restored in the 1960s) to allow merchants to sell goods. At the end of the shed is the “headhouse,” an old fire station with an alarm bell, and a second-floor room for firemen’s social gatherings. In addition to fresh fruits and vegetables, you can also purchase flowers; meat, poultry and fish; cheese and milk; eggs; ice cream; soups; bread; jams and jellies; fair-trade coffee; sometimes even wine or beer at Headhouse Farmers’ Market.

Grilled peach salsa adds a smoky sweet flavor to spiced chicken breasts. Use thin-sliced chicken breasts to cut down on cooking time. #CLBlogger

The best part (to me) — Headhouse is just a short half-mile walk from our new apartment. I love waking up on a Sunday morning, having breakfast, then grabbing a cup of coffee and heading over to see what’s new at the market. The market is where I discovered black cherry tomatoes, and made the most delicious pizza margherita I’ve ever tasted. It’s also where I got the fresh goat cheese for the Goat Cheese Ice Cream with Roasted Peaches.

In addition to featuring my favorite farmers’ market, Cooking Light also included several recipes that include items found at the market. As soon as I saw the Spiced Chicken with Grilled Peach Salsa, I knew I wanted to try it. I got my peaches from Beechwood Orchards‘ stand, and I got purple scallions from Happy Cat Organic. If you can’t find purple scallions, you can use the regular white ones.

Grilled peach salsa adds a smoky sweet flavor to spiced chicken breasts. Use thin-sliced chicken breasts to cut down on cooking time. #CLBlogger

If, like me, you don’t own an outdoor grill, you can use a cast-iron grill pan on your stovetop. If you don’t own a spice grinder or mortar and pestle, take it from me, don’t try to grind your spices in a mini food processor. It doesn’t work. Just substitute already-ground spices. When a recipes calls for whole and you only have ground, the substitute is half a teaspoon of ground spice for each teaspoon of whole.

The combination of smoky and sweet was really delicious. By using thin-sliced chicken breast, I cut the cooking time down by half. In fact, you could even combine the salsa ingredients, except for the peaches, ahead of time, then grill the peaches and add them to the salsa after the chicken cooks. Whatever gets weeknight dinners on the table even faster, right?! Especially when you have small children underfoot in the kitchen.

Grilled peach salsa adds a smoky sweet flavor to spiced chicken breasts. Use thin-sliced chicken breasts to cut down on cooking time. #CLBlogger

5.0 from 1 reviews
Chicken with Grilled Peach Salsa
 
Author:
Serves: 4 servings
 
Ingredients
  • 1½ tsp cumin seeds
  • 1½ tsp fennel seeds
  • 1½ tsp coriander seeds
  • 1½ tsp grated lime zest
  • ¼ cup freshly squeezed lime juice, divided
  • 4 tsp honey, divided
  • ¾ tsp kosher salt, divided
  • ½ tsp freshly ground black pepper, divided
  • 1½ pounds thinly sliced boneless chicken breast
  • Cooking spray
  • 3 ripe peaches, halved and pit removed
  • ½ cup chopped cilantro
  • 1 tbsp extra virgin olive oil
  • 2 purple scallions, purple and light green parts thinly sliced
  • Lime wedges, for serving
Directions
  1. Combined the cumin, fennel and coriander seeds in a small skillet over medium heat, and toast the seeds for 2 minutes, until fragrant, shaking the pan occasionally. Remove from the stovetop, and scrape the seeds into a spice grinder. Pulse until coarsely ground.
  2. Remove 2 tsp of the spice mixture from the grinder to a large bowl. Add the grated lime zest, half of the lime juice, half of the honey, ½ tsp of the kosher salt and ¼ tsp of the pepper. Add the chicken breasts to the bowl, and toss with your hands to coat. Let the chicken stand at room temperature for 10 minutes.
  3. Heat a grill pan over medium-high heat. Coat the pan liberally with cooking spray. Working in batches if necessary, add the chicken and cook for 5 to 6 minutes per side, until a thermometer registers 155 degrees F. Remove the chicken to a plate. Spray more nonstick cooking spray before adding more chicken to the grill pan. Tent the cooked chicken with foil to keep warm.
  4. Once all the chicken is cooked, coat the grill pan with more cooking spray. Add the peach halves, cut side down, and grill for 3 minutes, rotating the peaches 90 degrees halfway through cooking if you prefer cross-hatched grill marks.
  5. Remove the peaches to a cutting board. Cut into 1-inch cubes. Transfer the peaches and any accumulated juices to a large bowl. Add the remaining teaspoonful of spice mixture, as well as the remaining lime juice, honey, salt and pepper. Also add the cilantro, olive oil and sliced scallions, and mix well.
  6. Slice each chicken breast across the grain into ½-inch slices. Serve one-quarter of the chicken slices per person with ½ cup of the peach salsa.
Nutrition Information
Calories: 299 Fat: 8.1g Saturated fat: 1.6g Carbohydrates: 22g Fiber: 3g Protein: 36g Cholesterol: 94mg

Recipe and nutrition information by Cooking Light

Grilled peach salsa adds a smoky sweet flavor to spiced chicken breasts. Use thin-sliced chicken breasts to cut down on cooking time. #CLBlogger

Banana-Oatmeal Squares

By Coleen

Use up an overripe banana in these tender, delicious banana-oatmeal squares. These treats are low-fat, so it’s okay to eat two!

Use up an overripe banana in these tender, delicious banana-oatmeal squares. These treats are low-fat, so it's okay to eat two! theredheadbaker.com #CLBLogger

Now that summer is here, if you were to visit our apartment, you’d probably be amazed at the amount of fruit in our kitchen. Currently, there are bananas on the table, a papaya ripening on a counter, and five or six kinds of fruit in the refrigerator. Yeah, only three people live here.

We usually consume all of the fruit before it goes bad, but once in a while we find a mushy strawberry or an extra-brown banana. The dogs get the strawberries and the bananas go in the freezer until I find something to do with them. I don’t like wasting food.

Use up an overripe banana in these tender, delicious banana-oatmeal squares. These treats are low-fat, so it's okay to eat two! theredheadbaker.com #CLBLogger

I like this recipe because it only requires one banana, and, well, it’s not banana bread. Nothing against banana bread, but have you ever noticed that bananas get the short end of the stick when it comes to cooking with them? There are eleventy-billion kinds of recipes for most other kinds of fruit. Except bananas.

These squares are easy to make, low in fat, and very portable. The texture is more muffin-like than granola-bar-ish. They are quite moist. The oats make them surprisingly filling. I can eat one, walk a mile to daycare with Liam (okay, I walk, he rides in his stroller), walk back home, have a small snack and I’m good until lunch. Because they are moist, I wrapped them individually in plastic wrap and froze them. Pop them in the microwave for 10 seconds to defrost, then enjoy!

Use up an overripe banana in these tender, delicious banana-oatmeal squares. These treats are low-fat, so it's okay to eat two! theredheadbaker.com #CLBLogger

Banana-Oatmeal Squares
 
Author:
Serves: 16 squares
 
Ingredients
  • 1 medium very ripe banana, broken into 1-inch chunks
  • ½ cup light brown sugar, packed
  • ¼ cup unsalted butter, softened
  • ¼ cup sugar
  • 1 tsp vanilla extract
  • ½ tsp banana extract (optional)
  • 1 large egg
  • 1¼ cups all-purpose flour
  • 2 cups old-fashioned oats (not quick-cooking or instant)
  • 1 tsp baking soda
  • ½ tsp salt
Directions
  1. Preheat oven to 350°. Line an 8x8 baking pan with parchment paper, letting it hang over two sides of the pan. Spray with nonstick spray.
  2. Place the banana, brown sugar, butter, sugar, vanilla and banana extract (if using) in the bowl of a stand mixer. Beat with paddle attachment on medium speed until smooth. Add egg; beat until well-incoporated.
  3. Combine the flour, oats, baking soda, and salt in a medium bowl, stirring with a whisk or fork to blend. Add the flour mixture to banana mixture in bowl all at once, then beat on low speed just until incorporated.
  4. Spread the batter in an even layer in the prepared baking sheet. Bake at 350 for 25 minutes or until golden on top. Cool in the pan 2 minutes, then use the parchment overhang to lift out of the pan. Cool completely on a wire rack, then use a serrated knife to cut into 2-inch by 2-inch squares.
Nutrition Information
Serving size: 1 square Calories: 135 Fat: 4 g Carbohydrates: 23 g Sugar: 11 g Sodium: 198 mg Protein: 3 g

Adapted from Cooking Light

Nutrition information calculated with MyFitnessPal, and is for estimating purposes only. For more accurate nutrition information, consult a registered dietitian. 

Use up an overripe banana in these tender, delicious banana-oatmeal squares. These treats are low-fat, so it's okay to eat two! theredheadbaker.com #CLBLogger

S’mores Monkey Bread #TwelveLoaves

By Coleen

Nothing says summer snack likes s’mores monkey bread! Little balls of sweet bread are coated in graham cracker crumbs and baked with layers of chocolate and marshmallow. 

Nothing says summer snack likes s'mores monkey bread! Little balls of sweet bread are coated in graham cracker crumbs and baked with layers of chocolate and marshmallow. #TwelveLoaves theredheadbaker.com

A while ago, I joined a group of bread bakers called Twelve Loaves. The group bakes and blogs about bread once a month, hence twelve loaves a year. Each month has a different theme. It finally worked out that I had the time, and an idea, and joined in to participate. This month’s theme is “A Little Something Sweet.”

Technically, this bread is a LOT of something sweet. If you’ve never had monkey bread before, you are missing out. Little balls of sweet yeasted dough are baked together. When served, everyone reaches in and pulls pieces off of the round loaf. The origins of the name “monkey bread” aren’t certain. It’s an American creation, though food historians guess that the name comes from people pulling apart sections of the loaf in a “monkey-like fashion.”

Nothing says summer snack likes s'mores monkey bread! Little balls of sweet bread are coated in graham cracker crumbs and baked with layers of chocolate and marshmallow. #TwelveLoaves theredheadbaker.com

Traditionally, monkey bread is flavored with cinnamon, sugar and chopped pecans. But seeing as this seems to be the “Summer of S’mores” (hello, S’mores Frappuccino and S’mores Oreos!), and s’mores are one of my favorite snacks, I had to give s’mores monkey bread a try.

This snack is a hit with kids and adults alike. Who could resist bite-size pieces of sweetened bread dough coated in sugar and graham cracker, baked with chocolate and marshmallows, and coated in marshmallow glaze? The recipe itself is not hard, though does take some advance planning, as the dough needs to chill overnight. Bring this to your next summer get-together, and you’ll be the hero of the party!

Nothing says summer snack likes s'mores monkey bread! Little balls of sweet bread are coated in graham cracker crumbs and baked with layers of chocolate and marshmallow. #TwelveLoaves theredheadbaker.com

S'mores Monkey Bread #TwelveLoaves
 
Author:
Serves: 6 to 8
 
Ingredients
For the dough:
  • 1 package (2 and ¼ teaspoons) active dry or instant yeast
  • ¼ cup warm water
  • 1 and ¼ cups warm whole milk
  • ⅓ cup unsalted butter, melted
  • ¼ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon salt
  • 5 cups all-purpose flour
For the coating:
  • ½ cup sugar
  • 1 cup finely crushed graham cracker crumbs
  • ½ cup unsalted butter, melted
For the monkey bread:
  • ½ cup mini semisweet chocolate chips
  • 2 cups mini marshmallows
For the marshmallow glaze:
  • 4 ounces mini marshmallows
  • 1 tbsp water
  • ⅓ cup sugar
  • 2 tbsp milk
  • ½ tbsp light corn syrup
  • ½ tsp vanilla extract
Directions
  1. Place the warm water in the mixing bowl of a stand mixer, add the yeast and stir to dissolve. Let it sit for 2 minutes. Add the milk, melted butter, sugar, eggs, salt, and 3 cups of the flour. Using the dough hook, beat on high speed for 3 minutes. Lower the speed, and gradually add more flour from the remaining 2 cups, just until a firm dough forms. You may not need all of the remaining 2 cups.
  2. Scrape the dough onto a floured surface. Firmly and rhythmically knead by hand just until smooth and elastic, about 5 minutes. The dough is ready when you poke it with your finger and it springs back. Form the dough into a smooth ball Spray a large bowl with nonstick cooking spray, place the dough ball inside, and spray the top of the dough with more spray. Cover tightly with plastic wrap and chill in the refrigerator for 8 hours or overnight.
  3. When ready to bake, preheat oven to 350 degrees. Spray a 10-12 cup bundt pan (NOT a tube pan) with cooking spray. Set aside. Gently press the cold dough down with your fingertips to release the air bubbles. Flatten into a large disc and use a chef's knife or bench scraper to cut pieces of dough and roll into balls, about 1.25 inches in diameter. You should yield about 40 dough balls.
  4. Place the ½ cup of sugar and the ½ cup of graham cracker crumbs in a gallon-size ziptop bag. Add the melted butter, seal the bag and shake to combine. Add four to six balls of dough to the bag, seal and shake to coat. Place the coated dough balls in the bundt pan, and repeat with remaining dough balls. Once you have a layer in the bundt pan, sprinkle some of the mini chocolate chips and mini marshmallows. Cover with another layer of dough balls. Sprinkle in more chocolate chips and mini marshmallows, and cover with more dough balls.
  5. Bake the monkey bread for 30 minutes.
  6. While the monkey bread is baking, make the glaze: melt the marshmallows with the water in a double boiler over barely simmering water.
  7. In a separate saucepan, stir together the sugar, milk, and corn syrup. Bring to a boil over medium-high heat, then lower the heat and simmer for 5 minutes. Pour the milk mixture over the marshmallow mixture and stir to combine. Remove from the heat and stir in the vanilla extract.
  8. Remove the monkey bread from the oven, and let stand for 10 minutes. Then flip the pan over a serving plate, and tap sharply on a table to help the monkey bread out of the pan. Pour the marshmallow glaze over the monkey bread and serve warm or at room temperature.

Adapted from White Lights on Wednesday and Sally’s Baking Addiction

Nothing says summer snack likes s'mores monkey bread! Little balls of sweet bread are coated in graham cracker crumbs and baked with layers of chocolate and marshmallow. #TwelveLoaves theredheadbaker.com

#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess and runs smoothly with the help of Heather of girlichef, and the rest of our fabulous bakers.

Our theme this month is A LITTLE SOMETHING SWEET. For more bread recipes, visit the #TwelveLoaves Pinterest board, or check out last month’s mouthwatering selection of #TwelveLoaves Mexican Breads!

If you’d like to bake along with us this month, share your “A Little Something Sweet” Bread using hashtag #TwelveLoaves!

Nothing says summer snack likes s'mores monkey bread! Little balls of sweet bread are coated in graham cracker crumbs and baked with layers of chocolate and marshmallow. #TwelveLoaves theredheadbaker.com

Strawberry-Peach Margaritas

By Coleen

Set aside some fresh seasonal fruit for these strawberry-peach margaritas. They are light and refreshing, perfect for sipping on a warm summer night! 

Set aside some fresh seasonal fruit for these strawberry-peach margaritas. They are light and refreshing, perfect for sipping on a warm summer night!

Summer fruits have started arriving at local grocery stores and farmers markets! Two of my favorites are strawberries and peaches, and I buy these by the pound each week. There are so many delicious recipes to try with these fruits, not to mention they’re delicious to snack on out of hand.

Just a few weeks ago, our family visited a local animal adoption event. No, we’re not adding a new furry family member. Dave and I met while volunteering at a local animal shelter, and we still have many friends who volunteer, so we stopped by to say hello. Liam also loves giving some love to all of the animals looking for homes.

It was a really hot day, and we stopped by one of our favorite local restaurants, Cantina Dos Segundos, for an early dinner before heading home. Dave and I both had chimichangas (carnitas for me, chorizo for Dave), while Liam ate from the brunch menu. I had an absolutely delicious mango margarita on the rocks. I’m not normally a huge margarita fan (it’s the tequila), but the drink tasted like summer in a glass.

Set aside some fresh seasonal fruit for these strawberry-peach margaritas. They are light and refreshing, perfect for sipping on a warm summer night!

I knew that I had to experiment with other flavors at home. I happened to have a metric ton each of strawberries and peaches in the refrigerator at home. I couldn’t decide if I wanted a strawberry margarita, or a peach margarita. After reading an article on fruit pie fillings that stated the best fruit pies combined two or three types of fruit, I decided the same must hold true for margaritas as well.

I was not disappointed. Strawberries and peaches pair very well together, and they give this drink a light, fruity flavor. These are the perfect drink to sip on an outdoor patio on a warm summer night! Make a double batch and freeze it to enjoy all summer long!

Set aside some fresh seasonal fruit for these strawberry-peach margaritas. They are light and refreshing, perfect for sipping on a warm summer night!

Strawberry-Peach Margarita
 
Author:
Serves: 4 drinks
 
Ingredients
  • ½ cup water
  • 2 Tbsp sugar
  • 2 oz lime juice
  • 2 oz lemon juice
  • 2 very ripe peaches
  • 4 oz chopped strawberries
  • 6 oz tequila
  • 4 oz orange liqueur (triple sec or Cointreau)
Directions
  1. Place a small saucepan over medium heat. Add the water and sugar, and heat just until the sugar dissolves. Remove the saucepan from the heat and cool the mixture to room temperature.
  2. Add the lemon and lime juices to the sugar-water mixture.
  3. Heat a large pot of water to boiling over high heat. Set a bowl of ice water next to the stove top. Cut an "X" in the bottom of each peach, then blanch the peaches in the hot water for 90 seconds, then immediately transfer the peaches with a slotted spoon to the ice water. Let sit in the water for 2 minutes. Peel the skin from the peaches (if the skin does not come off easily, blanch in the boiling water for another 30 to 60 seconds, then plunge into the cold water for a minute).
  4. Chop the peeled peaches, and place in a food processor with the chopped strawberries. Puree, then strain through a fine mesh sieve. You should get one cup of thick liquid.
  5. In a pitcher, combined the lemon/lime/sugar water mixture with the fruit pulp, the tequila and the orange liqueur. Stir to mix.
  6. Pour the margaritas into ice-filled salt-rimmed tumblers and serve.

Adapted from Confections of a Foodie Bride

Set aside some fresh seasonal fruit for these strawberry-peach margaritas. They are light and refreshing, perfect for sipping on a warm summer night!

Cherry Cheesecake Pastry Braid #SundaySupper

By Coleen

Honor the mothers in your life with this beautiful, decadent cherry cheesecake pastry braid drizzled with chocolate glaze. 

Honor the mothers in your life with this beautiful, decadent cherry cheesecake pastry braid drizzled with chocolate glaze. #SundaySupper theredheadbaker.com

Happy Mothers Day to all of the moms, moms-to-be, step-moms, pet moms, or anyone who acts as a motherly figure to another person. Whether you choose to spend the day surrounded by your family, or you want them out of your hair for just five minutes so you can have some peace and quiet, I hope you have a day you enjoy.

Me? I’m spending my morning at Pee Wee Tee Ball, watching the coaches herd cats teach my son the game of baseball. Then, if we can drag Liam away from the playground, we’ll come back for a homemade brunch of overnight French toast casserole. Then I’ll give my own mom a call.

Honor the mothers in your life with this beautiful, decadent cherry cheesecake pastry braid drizzled with chocolate glaze. #SundaySupper theredheadbaker.com

I mentioned in another post that my mom and I both love tropical foods. That’s about where our similarities end. I love to cook; my mom tolerates it. My mom loves bright, girl clothes; I don’t (my color tastes are changing, but I still don’t do ruffles). I love, love, love sweets; my mom doesn’t. The one exception is cheesecake.

And so, this not-overly-sweet cheesecake-and-cherry filled pastry braid is to celebrate my mom. I think it’s something we would both enjoy. It’s also deceptively easy to make. And if you don’t like cherries, you can substitute just about any fruit you do prefer. These pastry braids also freeze well. Follow the recipe up to Step 6, then place the pastry braid (on the sheet pan) in the freezer. Once the braid is frozen solid, you can wrap it well in two layers of plastic wrap, and freeze for up to a month. You can bake it straight from frozen, it will just take longer.

Honor the mothers in your life with this beautiful, decadent cherry cheesecake pastry braid drizzled with chocolate glaze. #SundaySupper theredheadbaker.com

5.0 from 2 reviews
Cherry Cheesecake Pastry Braid #SundaySupper
 
Author:
 
Ingredients
For the pastry braid:
  • 1 sheet puff pastry, thawed
  • 1 (8-oz) brick cream cheese, at room temperature
  • ¼ cup sugar
  • ½ tsp vanilla extract
  • 1 large egg, at room temperature
  • 1 cup pitted sweet cherries
For the chocolate drizzle:
  • 1 cup (4 oz) confectioners sugar
  • 1 tbsp + 1 tsp unsweetened cocoa powder
  • 2 tbsp milk
  • ½ tsp vanilla extract
Directions
  1. Preheat the oven to 375 degrees. Dust a clean work surface lightly with flour.
  2. Roll the puff pastry out to a rectange 13 inches in length by 10 inches in width.
  3. Visually divide the dough into thirds lengthwise. On the outer thirds, use a pizza cutter to make diagonal cuts about ½-inch to an inch wide down the length of the pastry.
  4. In the bowl of a stand mixer, beat the cream cheese until smooth. Gradually beat in the sugar and vanilla extract, scrape the bowl, then add the egg and beat just until combined.
  5. Spoon the cheesecake mixture down the center of the puff pastry. Distribute the pitted cherries throughout the cheesecake mixture.
  6. Fold alternate strips of puff pastry up and over the cheesecake filling, creating a braided effect. When you get to the last strips, pinch to seal.
  7. Bake for 35 minutes, or until golden brown. Place the baking sheet on a wire rack to cool.
  8. Make the drizzle: in a small mixing bowl, whisk together the confectioners sugar, cocoa powder, milk and vanilla extract until smooth and pourable. Use a spoon to drizzle the chocolate glaze back and forth over the cooled pastry braid.
  9. Cut the braid into slices and serve.

Adapted from Willow Bird Baking

Honor the mothers in your life with this beautiful, decadent cherry cheesecake pastry braid drizzled with chocolate glaze. #SundaySupper theredheadbaker.com

More #SundaySupper Mother’s Day-Inspired Recipes

Celebratory Sips

Starters and Salads

Hearty Mains

Treats and Sweets

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Honor the mothers in your life with this beautiful, decadent cherry cheesecake pastry braid drizzled with chocolate glaze. #SundaySupper theredheadbaker.com

Mocha Frappe #BrunchWeek

By Coleen

Brunch isn’t complete without a decadent drink, like a mocha frappe: a blended drink with coffee and chocolate, topped with whipped cream.

#BrunchWeek isn't complete without a decadent drink, like a mocha frappe: a blended drink with coffee and chocolate, topped with whipped cream. theredheadbaker.com

Welcome to the third annual #BrunchWeek hosted by Terri from Love and Confections and Shaina from Take A Bite Out Of Boca. We are so excited to have you join us this year!  Celebrate Brunch with us this week as we prepare for Mother’s Day. Thirty bloggers from around the country will showcase their best brunch dishes, from cocktails to casseroles, breakfast breads, sandwiches and salads – there is something for everyone!

I couldn’t post about brunch without including something to drink. Now, I love brunch cocktails as much as the next person (pass me a mimosa, will you?), but one “must” at any breakfast or brunch, for me, is coffee. I cannot function without coffee. And I’m a sucker for “fancy” coffee drinks. I think I’ve tried every beverage at a certain coffee chain — except the plain coffee.

#BrunchWeek isn't complete without a decadent drink, like a mocha frappe: a blended drink with coffee and chocolate, topped with whipped cream. theredheadbaker.com

Now, I don’t know what the weather near you is like right now. Here in Philadelphia yesterday, it almost hit 90 degrees. Many were complaining, and I can understand that it’s not supposed to be that hot in May. Secretly, though, I love it. Hello flip-flops, shorts and iced coffee!

I almost don’t think of this beverage as “coffee.” The consistency is much more “milkshake.” But it’s SO delicious. And very easy to make. By using Nielsen-Massey’s coffee extract instead of brewed coffee, there’s no waiting for the coffee mixture to cool before placing it in the freezer. You can make this decadent blended drink that much faster!

#BrunchWeek isn't complete without a decadent drink, like a mocha frappe: a blended drink with coffee and chocolate, topped with whipped cream. theredheadbaker.com

You can double, or even triple the ice cube portion of the recipe, freeze it, and pop the frozen cubes into a gallon-sized freezer storage bag. That way, you’ll always have the ingredients on-hand to make refreshing mocha frappes all summer long!

5.0 from 1 reviews
Mocha Frappe #BrunchWeek
 
Author:
Serves: 2 mocha frappes
 
Ingredients
  • 4 tsp Nielsen-Massey coffee extract
  • 1 cup water
  • 1 to 2 tbsp simple syrup* or agave nectar
  • 1 tbsp half-and-half
  • 1¼ cups milk
  • 2 tbsp chocolate syrup
  • Whipped cream, for topping
  • Chocolate shavings or chocolate syrup, for topping
Directions
  1. Combine the coffee extract, water, 1 tbsp of simple syrup or agave nectar, and the half-and-half. Taste, and add more syrup or agave nectar if desired.
  2. Portion the mixture into an ice cube tray and freeze for at least two hours.
  3. Place the coffee ice cubes, the milk, and chocolate syrup in a blender and process until smooth.
  4. Divide the frappe between two coffee mugs. Garnish each with whipped cream and chocolate shavings or chocolate syrup and serve immediately.

*To make simple syrup, combine 1/2 cup water and 1/2 cup Dixie Crystals granulated sugar in a medium saucepan. Set over medium heat and stir constantly until the sugar dissolves. Remove from the heat and cool to room temperature. Transfer to a plastic condiment bottle and store in the refrigerator for up to a month.

Adapted from Southern Living

Thank you for joining us this week – we hope you were inspired by all the #BrunchWeek recipes. Don’t forget to see what the #BrunchWeek Bloggers made today!

BrunchWeek Beverages:

BrunchWeek Breads, Grains and Pastries:

BrunchWeek Fruits, Vegetables and Sides:

BrunchWeek Desserts:

To enter the giveaway, visit the Brunch Week Sponsor Introduction and Giveaway post!

Disclaimer: Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.

#BrunchWeek isn't complete without a decadent drink, like a mocha frappe: a blended drink with coffee and chocolate, topped with whipped cream. theredheadbaker.com

Huevos Rancheros Burgers #BrunchWeek

By Coleen

Add a kick to your brunch with huevos rancheros burgers! Spicy chorizo and beef burgers are topped with a poached egg and spicy huevos rancheros sauce.

Add a kick to your brunch with huevos rancheros burgers! Spicy chorizo and beef burgers are topped with a poached egg and spicy huevos rancheros sauce. #BrunchWeek theredheadbaker.com

Welcome to the third annual #BrunchWeek hosted by Terri from Love and Confections and Shaina from Take A Bite Out Of Boca. We are so excited to have you join us this year!  Celebrate Brunch with us this week as we prepare for Mother’s Day. Thirty bloggers from around the country will showcase their best brunch dishes, from cocktails to casseroles, breakfast breads, sandwiches and salads – there is something for everyone!

If there’s one ingredient that will ALWAYS make me stop and take a closer look at the recipe, it’s chorizo. Whether it’s fresh Mexican chorizo, or cured Spanish chorizo, chances are, I’ll be saving that recipe to try as soon as I get the chance. Chorizo is a pork-based sausage, flavored with either paprika or chili peppers. And it’s DELICIOUS.

Add a kick to your brunch with huevos rancheros burgers! Spicy chorizo and beef burgers are topped with a poached egg and spicy huevos rancheros sauce. #BrunchWeek theredheadbaker.com

I stumbled across Baker Bettie’s chorizo burgers with sriracha mayo while meal-planning one afternoon, and made them that very night. They were deliciously spicy, and I knew I had to make them again soon. Brunch Week turned out to be the perfect opportunity, because chorizo is commonly added to huevos rancheros, a dish usually found on brunch menus. Instead of topping the poached eggs with chorizo, I topped a chorizo burger with poached eggs and huevos rancheros sauce.

This is a sinus-clearing level of spicy, though you can adjust the sauce to your spice comfort level by they way you prep the jalapenos. The heat lives in the membranes that surround the seeds, so the more you remove, the less spicy the sauce will be. Keep an extra napkin or five handy — these are messy burgers!

Add a kick to your brunch with huevos rancheros burgers! Spicy chorizo and beef burgers are topped with a poached egg and spicy huevos rancheros sauce. #BrunchWeek theredheadbaker.com

Huevos Rancheros Burgers #BrunchWeek
 
Author:
Serves: 8 burgers
 
Ingredients
For the sauce:
  • 1 tbsp olive oil
  • 1 (14.5-oz) can no-salt-added diced tomatoes, drained
  • 1 small onion, diced
  • 1 medium jalapeno pepper, stemmed and seeded, diced
  • 1 clove garlic, grated
  • ½ tsp ground cumin
  • ½ tsp chipotle chili powder
  • Kosher salt and freshly ground pepper
For the burgers:
  • 1 lb spicy fresh chorizo, casings removed
  • 1 lb ground beef (80-85%)
  • Salt and pepper
  • 8 tbsp butter
  • 8 large eggs
  • 1 cup refried beans
  • 8 burger buns
Directions
  1. Make the sauce: pour the olive oil in a medium saucepan. Set the saucepan over medium heat. Add the tomatoes and onion, saute for about 2 minutes. Add the remaining sauce ingredients, and heat, stirring occasionally, for about 5 minutes. Remove the saucepan from the heat and puree with an immersion blender (or cool the sauce, then puree in a countertop blender).
  2. Make the burgers: in a large mixing bowl, gently combine the ground beef and chorizo until uniformly distributed. Season with salt and pepper, and divide into 8 patties. Cook the patties in a skillet over medium-high heat, in batches if necessary, about 5 to 6 minutes per side. Remove from the skillet to a plate to rest.
  3. Make the eggs: melt a tablespoon of butter in a small nonstick skillet over medium-low heat. Crack one egg into the skillet, and cook until the whites are set. Very carefully turn the egg over and cook another minute or so. Repeat with the remaining eggs.
  4. Split the buns and place on a broiler pan. Broil just until the buns begin to turn golden brown.
  5. Spread 2 tbsp of refried beans on each bottom bun. Place a burger on each bottom bun, then top with a fried egg. Spoon a tablespoonful or two of sauce over each egg, then top with the other bun half and serve.

Burger recipe from Baker Bettie; Sauce recipe adapted from Food Network

Take a look at what the #BrunchWeek Bloggers made today!

BrunchWeek Beverages:

BrunchWeek Egg Dishes:

BrunchWeek Breads, Grains and Pastries:

BrunchWeek Main Dishes:

BrunchWeek Fruits, Vegetables and Sides:

BrunchWeek Desserts:

To enter the giveaway, visit the Brunch Week Sponsor Introduction and Giveaway post!

Disclaimer: Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.

Add a kick to your brunch with huevos rancheros burgers! Spicy chorizo and beef burgers are topped with a poached egg and classic huevos rancheros chili-tomato sauce. #BrunchWeek theredheadbaker.com