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

Cinnamon Oat Pancakes with Spiced Pear Syrup #BrunchWeek

By Coleen

Make your brunch heart-healthy with these cinnamon oat pancakes, made with rolled oats and Greek yogurt, then drizzle on spiced pear-infused syrup.

Make your brunch heart-healthy with these cinnamon-oat pancakes, made with rolled oats and Greek yogurt, then drizzle on spiced pear-infused syrup. #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!

Make your brunch heart-healthy with these cinnamon-oat pancakes, made with rolled oats and Greek yogurt, then drizzle on spiced pear-infused syrup. #BrunchWeek theredheadbaker.com

You can be sure that if I’m for breakfast or brunch, I will likely order one of two dishes: pancakes or French toast. What can I say? I have a sweet carb tooth. I was intrigued by the idea of oat pancakes. Oats and a dash of whole wheat flour lend a nutty taste and healthy fiber to these pancakes. Greek yogurt adds tang and packs a protein punch.

Make your brunch heart-healthy with these cinnamon-oat pancakes, made with rolled oats and Greek yogurt, then drizzle on spiced pear-infused syrup. #BrunchWeek theredheadbaker.com

The syrup. Oh, the syrup. It smells SO GOOD while cooking. Cinnamon and cloves pear well with mild pears. Using pre-sliced Woot Fruit pear packages makes the prep go faster. The packages I received from Woot Fruit for participating in Brunch Week almost didn’t make it long enough for me to make this recipe, but not because the fruit went bad. Oh no — it’s because certain members of my family couldn’t keep their hands off of them!

Make your brunch heart-healthy with these cinnamon-oat pancakes, made with rolled oats and Greek yogurt, then drizzle on spiced pear-infused syrup. #BrunchWeek theredheadbaker.com

Definitely serve these pancakes warm. They are delicious just off the griddle, but take on a gummy texture when they cool down. Leftovers can easily be refrigerated or frozen. Store the syrup in a jar in the refrigerator, and drizzle it over pancakes, toast, a bagel, or even in your tea!

Cinnamon Oat Pancakes with Spiced Pear Syrup #BrunchWeek
 
Author:
Serves: 12 pancakes
 
Ingredients
For the pancakes:
  • ½ cup vanilla-flavored Greek yogurt
  • 1 cup rolled oats
  • ¼ cup whole wheat flour
  • 1 tsp. baking powder
  • 1 tsp. cinnamon
  • ½ cup unsweetened applesauce
  • 2 egg whites
  • 2 Tbsp. milk
  • ½ Tbsp. honey or maple syrup
For the syrup:
  • 2 tbsp unsalted butter
  • 2 (3-oz) packages Woot Fruit sliced pears
  • ½ cup Dixie Crystals light brown sugar
  • 2 to 3 tbsp water
  • 2 whole cloves
  • 1 (3-inch) cinnamon stick
  • Pinch of salt
Directions
  1. Place the rolled oats in a food processor, and process until a fine flour forms. Place the oat flour in a medium mixing bowl. Add the remaining pancake ingredients, and stir just until combined. The batter will still be lumpy. Let the batter rest for 10 minutes.
  2. Preheat a griddle to 350 degrees, or set a saute pan over medium heat. Spoon the batter by the ¼-cupful onto the griddle or saute pan. Cook until golden brown and set around the edges. Carefully flip and cook on the other side until golden brown.
  3. To make the syrup, melt the butter in a medium saute pan over medium heat. Add the pears, and saute for about 3 or 4 minutes, until the pears become tender, but still hold their shape. Add the brown sugar, and cook for a minute to allow the sugar to dissolve.
  4. Decrease the heat to medium-low, and add the water, cinnamon stick, cloves and salt. Allow the mixture to simmer, stirring frequently, and thicken, about another 5 minutes. Remove the cinnamon stick and cloves, pour into a storage jar.
  5. Serve two pancakes per person, with a few spoonfuls of warm syrup drizzled over top.
Nutrition Information
Serving size: 2 pancakes Calories: 124 Fat: 1 gram Carbohydrates: 22 grams Sugar: 6 grams Protein: 6 grams

Pancakes adapted from Running with Spoons; syrup slightly adapted from The Original Dish

Nutrition information for plain pancakes without syrup computed with MyFitnessPal recipe calculator and are estimations only. For complete nutrition information, please consult a registered dietitian.

Make your brunch heart-healthy with these cinnamon-oat pancakes, made with rolled oats and Greek yogurt, then drizzle on spiced pear-infused syrup. #BrunchWeek theredheadbaker.com

Come see what today’s #BrunchWeek Bloggers have made!

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.

Make your brunch heart-healthy with these cinnamon oat pancakes, made with rolled oats and Greek yogurt, then drizzle on spiced pear-infused syrup. #BrunchWeek theredheadbaker.com

Tattie Scones with Cheddar and Chives #BrunchWeek

By Coleen

Scottish tattie scones, aka potato scones, resemble pancakes more than typical scones. They combine potatoes, flour, and butter and are sauteed on a griddle.

Scottish tattie scones, aka potato scones, resemble pancakes more than typical scones. They combine potatoes, flour, and butter and are sauteed on a griddle. #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!

This is a recipe I’ve been meaning to try for a long time. My mother and her parents emigrated to the United States from Scotland in the 1970s. While I was enrolled in culinary school (before recipe websites and food blogs were everywhere), my grandfather asked me to make him “tattie scones,” also known as Scottish potato scones. I attempted them once, and they were, well, NOT what he had in mind.

Scottish tattie scones, aka potato scones, resemble pancakes more than typical scones. They combine potatoes, flour, and butter and are sauteed on a griddle. #BrunchWeek theredheadbaker.com

When trying to choose recipes for #BrunchWeek, I did a search for “tattie scones” and found a recipe by Jamie Oliver. I saw how they were supposed to be formed: they are more like pancakes than tea scones. After enduring many jokes from Dave about Scottish cuisine entailing “throwing ingredients in a pot and boiling them until they are flavorless,” I set to making the scones. They turned out quite tasty!

Jamie Oliver topped his with scrambled eggs and smoked salmon. You can also top these with herbed cream cheese, or serve them with a side of bacon. I topped mine with aged Cheddar cheese, broiled until melted and bubbly. Alternatively, you could grate the cheese into the potato dough along with the butter and chives in Step 2.

Scottish tattie scones, aka potato scones, resemble pancakes more than typical scones. They combine potatoes, flour, and butter and are sauteed on a griddle. #BrunchWeek theredheadbaker.com

Tattie Scones with Cheddar and Chives #BrunchWeek
 
Author:
Serves: 8 scones
 
Ingredients
  • 1 lb russet potatoes, scrubbed but not peeled, cut into 1-inch chunks
  • Salt and pepper
  • ¾ cup all-purpose flour
  • 1 tbsp fresh chives, minced
  • 2 tbsp salted butter, very soft
  • ½ tsp baking powder
  • Vegetable oil, for sauteeing
  • 1 cup shredded sharp Cheddar
  • Fresh chives, for garnish
Directions
  1. Bring a pot of salted water to a boil. Add the potato chunks and cook for about 7 minutes, until the potatoes are fork-tender.
  2. Drain the potatoes, and let them cool for about 30 minutes.
  3. Add the flour to the potatoes, and mash until the mixture resembles very coarse crumbs. Add the butter, minced chives, salt and pepper, and continue mashing until the dough starts to come together.
  4. With clean hands, form the dough into a disc. Use a chef's knife to cut the disc into 8 equal wedges. Form each wedge into a disc about ½ an inch thick.
  5. Add enough oil to a medium saute pan to coat the bottom. Set the pan over medium heat. Add the scones to the saute pan, working in batches if necessary. Cook for about 5 minutes per side, or until golden brown.
  6. Place the cooked scones on a broiler pan. Turn broiler to high. Place about ¼ cup shredded Cheddar cheese on top of each. Place the pan under the broiler until the cheese is melted and bubbly.
  7. Serve the potato scones garnished with fresh chives.

Recipe from Jamie Oliver

Scottish tattie scones, aka potato scones, resemble pancakes more than typical scones. They combine potatoes, flour, and butter and are sauteed on a griddle. #BrunchWeek theredheadbaker.com

Come see what today’s #BrunchWeek Bloggers are creating!

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.

Scottish tattie scones, aka potato scones, resemble pancakes more than typical scones. They combine potatoes, flour, and butter and are sauteed on a griddle. #BrunchWeek theredheadbaker.com

Donut Holes with a Trio of Dipping Sauces #BrunchWeek

By Coleen

#BrunchWeek continues with sweet sugar-covered fried donut holes, served with three dipping sauces: caramel, chocolate, and blackberry. Bet you can’t stop at just one! 

#BrunchWeek continues with sweet sugar-covered fried donut holes, served with three dipping sauces: caramel, chocolate, and blackberry. Bet you can't stop at just one! 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!

Today’s recipe is another restaurant-inspired dish, this time from an Asian-fusion restaurant. These donut holes with three dipping sauces are served as dessert at that restaurant, but I think they’re a perfect addition to any brunch menu. Who couldn’t resist a pile of homemade fried donut holes, coated in sugar, and served with decadent chocolate sauce, creamy caramel sauce, and sweet blackberry sauce?

#BrunchWeek continues with sweet sugar-covered fried donut holes, served with three dipping sauces: caramel, chocolate, and blackberry. Bet you can't stop at just one! theredheadbaker.com

The recipe for these donut holes is the same as the one I used for my chocolate-frosted, peanut-butter-filled donuts posted early this year. This time, however, we use a much smaller round cutter to make bite-sized donuts. The fried donut holes are coated in Dixie Crystal granulated sugar while still warm, which helps the sugar adhere to the donut holes.

The sauces that accompany these donuts are very easy to make   none of them takes much more than 5 minutes. Both the chocolate and caramel sauces can be made a day ahead of time and refrigerated. Just warm them back up in the microwave just before serving. Store any leftover donuts (leftover? Ha!) in an airtight container at room temperature.

The used oil doesn’t need to be thrown away. It can be strained and stored in its original container in a cool, dark cabinet, to be used again in the future. If you fry something sweet in oil, keep it for sweet recipes in the future. Don’t use it for savory frying; or vice versa. When the oil is spent, pour it into its original container and dispose of it with the garbage, or find out if a local program will recycle it for you. Never pour it down the drain!

#BrunchWeek continues with sweet sugar-covered fried donut holes, served with three dipping sauces: caramel, chocolate, and blackberry. Bet you can't stop at just one! theredheadbaker.com

Donut Holes with a Trio of Dipping Sauces #BrunchWeek
 
Author:
Serves: about 60 donut holes
 
Ingredients
For the donut holes:
  • 2½ tsp instant yeast
  • ⅔ cup whole milk, at room temperature (75 to 80 degrees F)
  • 3½ cups unbleached all-purpose flour
  • 1⅓ cups Dixie Crystals granulated sugar, divided
  • 2 tsp kosher salt
  • 3 large eggs
  • 7 tbsp unsalted butter, at room temperature, cut into 6 to 8 pieces
  • Canola oil, for frying
For the caramel sauce:
  • 4 tbsp unsalted butter
  • ½ cup Dixie Crystals light brown sugar
  • ⅓ cup heavy cream
  • ½ tsp Nielsen-Massey Madagascar Bourbon vanilla extract
  • ⅛ tsp salt
For the chocolate sauce:
  • 2½ ounces Pacari raw 70% cacao chocolate chips
  • ½ tbsp corn syrup
  • ⅓ cup heavy cream
For the blackberry sauce:
  • ½ cup seedless blackberry jam
  • 1 tsp water
Directions
  1. In the bowl of a stand mixer, stir together the milk and the yeast. Let sit for 5 to 10 minutes, until foamy bubbles appear.
  2. Add the flour, ⅓ cup of the sugar, the salt, and the eggs. Using the dough hook, stir on low speed for about a minute, or until the forms a cohesive ball. Continue to stir on low speed for another 2 to 3 minutes to develop the gluten (the structure that prevents the cooked dough from collapsing).
  3. Add the butter, a piece or two at a time, letting the butter incorporate into the dough before adding more, as the mixer continues on low speed for another 5 or 6 minutes.
  4. Lay a sheet of plastic wrap on a clean surface, and scrape the dough onto the plastic. Form in a disc, then wrap tightly in plastic. Refrigerate overnight.
  5. Let the dough sit at room temperature for about 20 minutes. Lightly flour a clean work surface, then roll the dough into a rectangle about ½-inch thick.
  6. Use a floured round cutter, 1½ inches in diameter, to cut as many circles as close together as possible. Place the cut circles on a parchment-lined baking sheet. Cover with plastic wrap, and let sit in a warm place for 2 to 3 hours, until doubled in size and puffy.
  7. Fill a Dutch oven with 2 to 3 inches of oil. Set of medium-high heat and warm to 350 degrees F. Place the remaining cup of sugar in a shallow dish or bowl.
  8. Carefully drop the dough balls, 2 to 3 at a time, into the hot oil, and cook until lightly browned all over, flipping halfway through cooking. Use a slotted spoon to remove the donuts from the oil and place on a mesh cooling rack. Continue with the remaining dough balls.
  9. Once the donut holes are cool enough to touch (but still warm), roll them in the sugar, and replace on the mesh rack to cool completely.
  10. Make the caramel sauce: melt the butter in a heavy saucepan over medium heat. Add in the brown sugar and cook, stirring constantly, until the sugar melts. Add in the heavy cream, and cook, stirring constantly, for about 2 minutes, until the sauce is thick and bubbly. Remove the caramel from the heat and stir in the vanilla and the salt. Pour into a 6-ounce ramekin and allow to cool until just warm to the touch.
  11. Make the chocolate sauce: place all of the ingredients in a heavy saucepan over low heat. Stir continuously until the chocolate has melted and the sauce is uniform in consistency and glossy. Pour into a 6-ounce ramekin.
  12. Make the blackberry sauce: warm the jam in the microwave for about 30 seconds on high power, or just until melted. Stir in the water. Pour into a 6-ounce ramekin.
  13. Serve the donut holes on a plate, with the three sauce ramekins for dipping.

Adapted from Epicurious

#BrunchWeek continues with sweet sugar-covered fried donut holes, served with three dipping sauces: caramel, chocolate, and blackberry. Bet you can't stop at just one! theredheadbaker.com

Take a look at what the #BrunchWeek Bloggers are cooking up today!

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.

#BrunchWeek continues with sweet sugar-covered fried donut holes, served with three dipping sauces: caramel, chocolate, and blackberry. theredheadbaker.com