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

Crab Cake Eggs Benedict #BrunchWeek

By Coleen

Celebrate #BrunchWeek with a fancy Eggs Benedict: a poached egg sits atop a crab cake, topped with tomato Hollandaise sauce, and served with avocado mash.

Celebrate #BrunchWeek with a fancy Eggs Benedict: a poached egg sits atop a crab cake, topped with tomato Hollandaise sauce, and served with avocado mash. 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 (my favorite meal!) with us 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’m kicking things off with a fancy version of Eggs Benedict: I’ve swapped out the English muffin, and used a delicious crab cake. Tomato-flavored Hollandaise tops the egg, and a salted avocado mash sits on the side. This recipe is a homemade version of a dish that Dave enjoyed at a local Cuban tapas restaurant in Philadelphia called Cuba Libre.

Celebrate #BrunchWeek with a fancy Eggs Benedict: a poached egg sits atop a crab cake, topped with tomato Hollandaise sauce, and served with avocado mash. theredheadbaker.com

A good poached egg has set egg whites with a thickened-but-still-runny yolk. Poaching eggs take some practice, and even professionals don’t get them right 100% of the time. Use a shallow pan, to limit the area the egg can spread. Keep your water at a simmer, not a boil. Use the freshest eggs you can get. Fresh eggs have “tighter” whites that retain their shape better when cooking. Adding vinegar is another trick. Lemon juice can work as well. By lowering the pH level (making the liquid more acidic), the proteins in the egg white will set more quickly, which means less feathering of your poached egg.

I’ve included the recipe for my favorite crab cake below, but feel free to use your own if you have another preferred recipe. Both the crab cakes and the poached eggs can be made ahead of time. When poaching the eggs, take them out of the water about a minute early. Place them in a storage container filled with ice water. When ready to serve, bring a pot of water to a simmer, and poach them for that final minute, then place on top of the crab cake. The Hollandaise should be made just before serving. Add a small pinch of frisee or arugula salad on the side for an extra special touch.

Celebrate #BrunchWeek with a fancy Eggs Benedict: a poached egg sits atop a crab cake, topped with tomato Hollandaise sauce, and served with avocado mash. theredheadbaker.com

Crab Cake Eggs Benedict #BrunchWeek
 
Author:
Serves: 4 servings
 
Ingredients
For the crab cakes:
  • 2 tbsp red onion, finely chopped
  • 1 tbsp chopped fresh parsley
  • 1½ tbsp mayonnaise
  • 1 tsp Dijon mustard
  • ½ tsp Old Bay seasoning
  • ¼ tsp Worcestershire sauce
  • 1 egg white, lightly beaten
  • ½ pound lump crabmeat, drained and shell pieces removed
  • ¾ cup panko crumbs, divided
  • Olive oil for pan frying
For the tomato Hollandaise:
  • 3 egg yolks from large eggs
  • 1 tsp cold water
  • ½ cup unsalted butter, melted and cooled
  • Salt and pepper
  • 1 tbsp tomato paste
For the eggs:
  • 4 large eggs, as fresh as possible
For the avocado mash:
  • 1 ripe avocado
  • Splash of lemon juice
  • Salt to taste
Directions
  1. In a medium mixing bowl, combine the red onion, parsley, mayonnaise, Dijon mustard, Old Bay seasoning, Worcestershire sauce, and egg white. Gently fold in the crab meat, then gently stir in half of the panko crumbs. Cover the mixing bowl with plastic wrap, and refrigerate for 30 minutes.
  2. While the mixture chills, make the Hollandaise: In a medium mixing bowl set over a saucepan of simmering water, whisk together the egg yolks and the cold water. Whisk constantly for 3 to 5 minutes, taking the bowl off the heat periodically so the yolks don't scramble, until the mixture coats the back of a spoon.
  3. Take the bowl off the heat and slowly whisk in the butter. Season with salt and pepper. Whisk in the tomato, taste, and add more salt and pepper if necessary. Cover with a saucepan lid to keep warm.
  4. Cook the crab cakes: Pour enough olive oil in a large skillet to thinly coat the bottom of a cast iron pan. Heat over medium heat. Place the remaining panko crumbs in an event layer in a pie plate. Divide the crab cake mixture into 4 portions and shape into patties. Coat both sides in panko crumbs, then place the patties in the skillet. Cook until golden brown on the bottom (about 5 to 7 minutes), then carefully flip and cook another 5 to 7 minutes. Remove to a plate, and tent with foil to keep warm.
  5. Poach the eggs: Bring about two inches of water to a rapid simmer. Add a splash of vinegar. Crack one of the eggs into a custard cup. Gently slide the egg into the water, close to the surface. Poach the egg for 3 to 4 minutes. Remove with a slotted spoon and place on top of a crab cake. Repeat with the remaining eggs.
  6. Make the avocado mash: mash the flesh of the avocado, adding salt to taste.
  7. Place one crab cake with a poached egg on each plate. Top with some of the tomato Hollandaise. Place a spoonful of avocado mash on the side of the plate and serve.

Crab cake recipe from Cooking Light; Hollandaise recipe from Food Network

Take a look at what the #BrunchWeek Bloggers are creating 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.

Celebrate #BrunchWeek with a fancy Eggs Benedict: a poached egg sits atop a crab cake, topped with tomato Hollandaise sauce, and served with avocado mash. theredheadbaker.com

#BrunchWeek Sponsor Introduction and Giveaway

By Coleen

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!

Our amazing Sponsors have donated some great prizes for the #BrunchWeek giveaway. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about them all and what you can possibly win! To enter the giveaway, complete the entry requirements in the Rafflecopter form below the prize listing.

BrunchWeek 2015 Logo



Prize #1: Bob’s Red Mill is giving one winner a Pie Plate, Gluten-Free Oats, Gluten-Free Pie Crust Mix, Gluten-Free 1-to-1 Baking Flour and a Bob’s Red Mill Flour Sack Towel.

Collage Bobs Red Mill

About Bob’s Red Mill: Trust, honesty and integrity. The three principles their business is built on. Their packaging is a great example of this commitment: clear bags that let you see the high quality of every one of their products. By producing the very best in whole grain foods, they are able to fulfill their commitment to help look after more and more people through better nutrition.

Prize #2: Cabot Cheese is giving one winner a Gift Box with a selection of Cabot Cheeses as well as a Cheese Board and Knife.

Collage Cabot

About Cabot Cheese: Cabot blends state-of-the-art facilities and a savvy entrepreneurial spirit, with the timeless values a personal commitment to quality that comes from being 100% owned by their farm families. Cabot is a cooperative owned and operated by their members, dairy farmers and their families throughout New England and Upstate New York. Cabot products include Cheese, Yogurt, Dips, Butter and Whipped Cream.

Prize #3: Dixie Crystals is giving one winner a Wilton Master Tip Decorating Kit along with a 4lb bag of Granulated Sugar, 2lb bag of Powdered Sugar and 2lb bag of Light Brown Sugar.

Collage Dixie Crystals

About Dixie Crystals: Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. Our pure cane sugar products are all natural, non-GMO and provide consistently delicious results.

Prize #4: California Walnuts is giving one winner a Classic Series 4.5-Quart Tilt-Head Stand Mixer in white.

Collage CA Walnut

About California Walnuts: The California Walnut Board was established in 1948 to represent the walnut growers and handlers of California. The board is funded by mandatory assessment of the handlers and the California Walnut Commission, established in 1987 is funded by mandatory assessments of the growers. More than 99% of the walnuts in U.S. are grown in the fertile soils of California’s Central Valley. Internationally, California walnuts supply three-quarters of the world’s walnut trade. Sustainability is important to the California walnut industry. The California Walnut Board has supported sustainable growing practices through its production research program for over 20 years.

Prize #5: Le Creuset is giving one winner a set of their new Revolution® Bi-Material Utensils. The pliable combination of flexible silicone and rigid glass-filled nylon allows Revolution cooking utensils to conform to the edges of pots and pans, making it easy to stir, scoop and serve your favorite chili recipe to family and friends.

Collage Le Creuset

About Le Creuset: Respect for tradition and authenticity has been Le Creuset’s guiding principle since 1925, yet our innovative designs and exceptional quality ensure that we remain relevant today. The Le Creuset signature color, Flame, was born in this first piece. With their new ability to pigment the enamel glaze, Desaegher and Aubecq modeled their first color after the intense orange hue of molten cast iron inside a cauldron (“creuset” in French). We still manufacture our cast iron in the original foundry, with each piece passing through the hands of 15 skilled artisans to ensure flawless perfection. With the consistent qualities of authenticity, originality and innovation, Le Creuset maintains a connection to both heritage and modernity.

Prize #6: KitchenAid is giving one winner a Maximum Extraction Juicer. The KitchenAid® Maximum Extraction Juicer (slow juicer) gives you more juice with less prep work, featuring a patented two-stage blade and auger system and wide chute. This juicer also comes with 3 pulp screens for low pulp, high pulp and sauces. Perfect for hard, soft or leafy fruits and vegetables.

Collage KitchenAid

About KitchenAid: In 1919 our iconic Stand Mixer was born. And from that stemmed an entire kitchen of high-performance appliances-all created with the same attention to detail, quality craftsmanship, versatile technology and timeless design. As the only appliance brand that only makes things for the kitchen, we continue to keep pushing the limits with our products so you can keep doing the same with everything you create. So, here’s to you, your kitchen and the delicious world that surrounds us all.

Prize #7: Nielsen-Massey is giving one winner 2-oz bottles of their entire line of flavor extracts: Pure Almond Extract, Pure Lemon Extract, Pure Orange Extract, Pure Chocolate Extract, Pure Coffee Extract, Pure Peppermint Extract, Rose Water and Orange Blossom Water

Collage Nielsen-Massey

About Nielsen-Massey: Nielsen-Massey has been crafting world-class vanillas and flavors since 1907. It is still a family owned business today and focuses on quality and its customers. Nielsen-Massey uses a cold extraction process for making its vanillas, which preserves more than 300 distinctive flavor compounds present in vanilla beans. Nielsen-Massey product can be purchased at Williams-Sonoma and all of their products are gluten-free, allergen-free, GMO-free and Kosher. Nielsen-Massey also has a line of organic vanillas available as well.

Prize #8: Pacari Premium Organic Chocolate is giving one winner a gift box which includes: 8 bars (3 Single Region Bars, 1 Raw 70% (multi-award winner), 4 Andean Flavors Collection Bars (Salt and Nibs, Lemongrass (award winner), Merken and Andean Blueberry, 2 chocolate covered boxes: 1 Banana and 1 Goldenberries (award winner), and Dry Cacao Beans.

Collage Pacari

About Pacari Chocolate: Pacari Chocolate is a line of premium organic chocolate and is the first single-origin organic chocolate entirely made in Ecuador. We carefully select the finest ingredients and work in small batches in order to bring you an unforgettable chocolate experience. All of the ingredients are 100% organic and produced according to fair and equitable standards. Each of our single-region, raw and specialty chocolate products is crafted to maintain the complex flavor profile of the Arriba Nacional cacao bean. We partner directly with over 3000 small-scale cacao growers to preserve their traditional way of farming, thereby safeguarding the biodiversity of cacao in Ecuador. We undertake a number or sustainability programs for the benefit of the cacao-growing communities with which we work. The founders and owners are a young couple that around 10 years ago started with a vision of making the best organic chocolate at the source of the best cacao in the world and paying the farmers that grow it twice market prices.

Prize #9: Stonyfield Organic is giving one winner a Shirt, $40 in coupons, Cookbook, Mason Jar and Measuring Cups.

Collage Stonyfield

About Stonyfield Organic: Back in 1983, our co-founders Samuel Kaymen and Gary Hirshberg were running a nonprofit organic farming school on a small New Hampshire farm. They were on a mission to help family farms survive, keep food and food production healthy, and help protect the environment. They began selling yogurt made without the use of toxic persistent pesticides or chemical fertilizers. The yogurt was a hit and Samuel and Gary realized that a successful organic company could make a bigger difference for family farms, people and the planet than their school could. Today, our organic yogurts, smoothies, soy yogurts, frozen yogurts, milk and cream are sold in supermarkets, natural food stores and colleges across the country. And we make all of it without the use of toxic persistent pesticides, artificial hormones, antibiotics or GMOs. We’re still located right here in New Hampshire—about 30 miles east of the old farm—but now our organic ingredient purchases support a huge network of food producers made up of hundreds of organic family farms, thousands of organic cows, and over 200,000 organic acres. We’ve also pioneered planet-friendly business practices—from offsetting our yogurt works’ emissions, to making yogurt cups from plants instead of petroleum, to making our own renewable energy, and much more. Our old organic farming school is just a memory. But the thought and passion that started it in the first place have only grown stronger, and we’ve never stopped working for healthy food, healthy people and a healthy planet.

Prize #10: Woot Froot is giving one winner a Cuisinart Griddle Panini and Sandwich Maker, a Hamilton Beach Smoothie Blender and fresh Woot Froot. Peaches, pears, nectarines and grapes are the perfect addition to almost any meal to help jazz up your routine dishes and flavors—whether it’s in a pear, ham and grilled cheese Panini, nectarine margarita or grilled peaches or just a plain old snack. But to get you cooking these kitchen appliances will help you get a head start on your dinner menus! We’ll even throw in some Woot Froot packages too! #WootWoot

Collage Woot Froot

About Woot Froot: The story of Woot Froot began 25 years ago, when owner Kim Gaarde (Mama Woot) was growing and selling nearly every variety of peach and nectarine to places near and far. But that all changed when 10 years ago, she wondered why no one had started selling fresh cut peaches and nectarines. After many years of research, trial and error – not to mention naysayers, Woot Froot freshly sliced peaches and nectarines was finally created! Over 500 varieties of peaches were tested for flavor and texture to ensure that you received that “bite right flavor”! In fact, many people believe the softness equates ripeness.  Not true at all. We have a special formula that is just the right firmness and brix (sugar) to get great consistent flavor without getting puree in a bag. Woot Froot is a woman-owned, family business. Along with peaches and nectarines, Woot Froot also offers freshly sliced pears and de-stemmed red grapes year round!  Peaches and nectarines are available June – October while in season. Woot Froot sliced peaches and nectarines will stay ready to eat for a whopping 21 days in your fridge! And even better, they use all natural ingredients and preservatives to ensure that your fruit stays flavorful and fresh from day 1 to day 18.

Prize #11: Grimmway Farms, Cal-Organic and True Juice is giving one winner a Ninja Professional Blender with food processor and single serve blender, assortment of True Organic Juice Blends, and a package of Grimmway Carrots and Cal-Organic veggies. Grimmway carrots and Cal-Organic veggies are enjoyed fresh and whole, or as part of a delicious smoothie – which is why we thought you’d love the Ninja blender to help you make some! Don’t trust your own culinary skills to make your own juices and smoothies?! We decided to throw in some of our own True Juices for you to try as well!

Collage Grimmway Cal-Organic True Juice

About Grimmway Farms, Cal-Organic & True Juice: The story of Grimmway began in 1968, when brothers Rod and Bob Grimm set up a roadside produce stand and planted the seed that would blossom into today’s Grimmway Farms. Grimmway Farms began growing carrots back in 1971! Today, Grimmway Farms has become the largest grower, producer and shipper of carrots in the world! Not only does Grimmway Farms play a part in every meal—breakfast, lunch, dinner and snacks—but they also play an essential part in the health of growing children and active adults. Bringing Grimmway home to your family means bringing home the best in produce and the best for their health! Join Grimmway’s Twitter parties and conversations by following the hashtag #JustCrunchEm! Sustainability is in our DNA. From using all parts of the carrot, having a full organic line and using our own veggies to make juice, we believe taking care of the environment is part of taking care of you. Cal-Organic Farms is a large part of our farm where we grow over 40 fruits and veggies from kale and potatoes to blueberries and watermelons. True Juice is just that – juice that’s truly organic, sustainably grown, and delicious with products from our own farms. Although the flavor names might be hard to pronounce, they’re full of simple ingredients – like Bananaberry Crush with strawberries, kiwi, banana, beets, carrots and apples! Try all of our great flavors – BananaBerry Crush, Pure Carrot, Wild Berry Blend, Bunched Greens, Blended Blue and Tropical Mango.

Prize #12: Vidalia Onions is giving one winner an OXO SoftWorks Handheld Mandoline Slicer, Vidalia Sweet Onion Cookers, Vollrath 8″ Stainless Steel Non-stick Fry Pan, Weber Style Grill Vegetable Basket and fresh Vidalia Onions. Since Vidalia onions are such a versatile item to cook with, we thought setting you up with a few appliances to help explore different cooking styles would be a perfect way to introduce you to Vidalia onions! Slice them, dice them, cook them, sauté them or grill them – any way is delicious! We’ll even throw in a bag of Vidalia’s for you to get cooking with!

Collage Vidalia Onions

About Vidalia Onions: Vidalia onions are unique to a very small region. In fact, they only grow in 13 counties in Georgia! Vidalia onions were discovered back in 1930’s, and just like back then, they are still planted, transplanted and harvested all by hand! Vidalia onions are grown during the winter months, and are only available in stores between April and September, making them a true seasonal specialty! In 1990, Vidalia onions became the official state vegetable of Georgia! Vidalia onions are a great source of Vitamin C, and are also fat free, cholesterol free and sodium free! In order to grow great tasting Vidalias, and to give them their characteristic sweetness, they must be grown in a sandy soil mixture that is low in sulfur (sulfur in soil is what gives onions their hotness). Each year, approximately 5-million, 40-pound boxes are shipped out around the country. Now that’s a lot of onions!

Disclaimer: The #BrunchWeek giveaway is open to U.S. residents, age 18 & up only. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Twelve winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law.

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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.

Baked Churros

By Coleen

Snack on baked churros dipped in dulce de leche this Cinco de Mayo! This pastry is traditionally fried, but this slightly healthier baked version is just as tasty.

 

Snack on baked churros dipped in dulce de leche this Cinco de Mayo! | theredheadbaker.com

For Mother’s Day two years ago, Dave took me to a Cuban tapas restaurant, and we had a fantastic brunch. The first dish that I ordered was churros. If you’ve never experienced churros, you must. It’s a fried pastry, similar to funnel cake except it’s typically a long stick shape, then rolled in cinnamon sugar and served with chocolate sauce or dulce de leche.

Given my love of funnel cake and other fried pastries (um, hello, doughnuts), it’s no wonder I love churros. Deep frying at home is a bit of a pain, though — it takes a bit of time for the oil to get up to temperature, plus, you know, the safety risks of deep-fat frying. Oh, and the unhealthiness (is that a word?) of fried food.

Snack on baked churros dipped in dulce de leche this Cinco de Mayo! | theredheadbaker.com

Since churros are the Latin equivalent of funnel cake, I decided to try using funnel cake batter to make churros. After all, another use for funnel cake batter is profiteroles (aka cream puffs) and eclairs.

Baked churros do not turn out as crispy as traditional fried churros, but I followed the advice of Sprinkle Bakes to toast them under the broiler for a few seconds. Give these churros a roll in some cinnamon sugar while they are still hot, or else the sugar won’t stick. These treats are best eaten the day they are made, but if there are any left over, store them in an airtight ziptop bag, and given them a few seconds under the broiler again to crisp them up before devouring, I mean, enjoying.

Snack on baked churros dipped in dulce de leche this Cinco de Mayo! | theredheadbaker.com

Baked Churros
 
Author:
Serves: 12 churros
 
Ingredients
For the dough:
  • 1 cup water
  • 6 tbsp unsalted butter
  • 1 tbsp plus ⅛ teaspoon sugar (for sweet fillings)
  • 1 ¼ cups (5¾ ounces) bread flour
  • 4 large eggs
  • 2 egg whites
For the topping:
  • ½ cup sugar
  • 2 tsp cinnamon
Directions
  1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
  2. Bring water, butter, and sugar to a boil in a heavy-duty saucepan over high heat. Add the flour all at once and stir with a wooden spoon until it forms a ball. Continue working the mixture in the pot, until most of the moisture is boiled out. Poke your finger in the dough. It should be shiny (from the butter), but not wet from water. The dough will start to leave a film on the bottom of the pan.
  3. Transfer mixture into bowl of a standing mixer and let cool for 3 or 4 minutes.
  4. With the mixer on the lowest speed, add the eggs, 1 at a time, making sure the first egg is completely incorporated before continuing, then add the whites one at a time.
  5. Once all the eggs and whites have been added and the mixture is smooth, scrape the dough into piping bag fitted with an open star tip (I use Ateco #867).
  6. Pipe the dough in straight lines about 8 inches long and 2 inches apart, snipping the dough with scissors to end each line.
  7. Bake for 10 minutes, then turn the oven to the broil setting. Toast the churros under the broiler (keep a very close eye on them) until golden brown.
  8. Combine the sugar and cinnamon in a 9x13 baking pan. As soon as the churros are cool enough to touch, transfer them to the baking pan and roll in the sugar. Set on a mesh rack to cool completely before serving with chocolate sauce or dulce le leche.

Adapted from a recipe by The Restaurant School at Walnut Hill College

Snack on baked churros dipped in dulce de leche this Cinco de Mayo! | theredheadbaker.com

Chicken Verde Enchiladas #WeekdaySupper

By Coleen

Chicken verde enchiladas are a fast, delicious way to use up leftover chicken. Add a little fiesta to your weekday supper! 

Chicken verde enchiladas are a fast, delicious way to use up leftover chicken. Add a little fiesta to your #WeekdaySupper! theredheadbaker.com

This is another recipe that I’ve been meaning to share with you for quite some time. It’s one that I found in a cooking magazine, and saved it, because (A) it’s perfect for busy weeknights, and (B) I thought Dave (my fiancé) would like it. He loves salsa verde, maybe even more than regular salsa.

If you’re not familiar, salsa verde literally means “green sauce.” While the base of traditional salsa is tomatoes, salsa verde uses tomatillos. Tomatillos are shaped similar to tomatoes, though they are covered in husk that must be peeled away; and they are members of the nightshade family, just as tomatoes are. However, they do have very different flavors.

Chicken verde enchiladas are a fast, delicious way to use up leftover chicken. Add a little fiesta to your #WeekdaySupper! theredheadbaker.com

Now, obviously, I’m not going to choose to cook a recipe I don’t think I’m going to like. But I was really surprised by how much I liked these enchiladas! We now make them at least once a month. I keep cooked shredded chicken breast in the freezer just to make these.

One other shortcut I take is to use a can of diced tomatoes. It cuts down on prep time, and I don’t have to worry about whether I got a good-flavored tomato (fresh tomatoes can be very hit-or-miss during off-peak seasons). Sometimes I grab a can of diced tomatoes and green chilis for extra flavor. I would imagine that leftovers would freeze very well, but there’s never enough left over for me to test that theory!

Chicken verde enchiladas are a fast, delicious way to use up leftover chicken. Add a little fiesta to your #WeekdaySupper! theredheadbaker.com

5.0 from 1 reviews
Chicken Verde Enchiladas #WeekdaySupper
 
Author:
Serves: 4 servings
Prep time:
Cook time:
Total time:
 
Ingredients
  • ¾ cup unsalted chicken stock
  • ¾ cup yellow onion, diced
  • 1½ cups jarred salsa verde, divided
  • ⅓ cup finely chopped cilantro stems
  • ½ of a jalapeño pepper, stemmed and seeded, diced
  • 5 tsp all-purpose flour
  • ½ tsp ground cumin
  • 2 garlic cloves, grated
  • 8 oz cooked skinless, boneless chicken breast, shredded (about 2 cups)
  • ¾ cup diced tomato
  • 3 tbsp sour cream
  • 1 ripe peeled avocado, coarsely mashed
  • 8 (6-inch) flour tortillas
  • 4 oz sharp cheddar cheese, shredded
  • 2 tbsp cilantro leaves, coarsely chopped
Directions
  1. Preheat broiler to high. Spray a 3-quart (approximately 11 inches by 17 inches) glass or ceramic baking dish with nonstick cooking spray. Set aside.
  2. Combine the chicken stock, onion, ½ cup of the salsa verde, cilantro stems, jalapeno pepper, flour, cumin, and garlic in a medium saucepan over medium-high heat. Stirring constantly, bring the mixture to a boil. Reduce the heat to medium-low, and simmer for 4 minutes to cook the flour and meld the flavors. Stir in the shredded chicken; cook for 1 minute or until heated through. Remove the saucepan from the heat, and stir in the tomato, sour cream, and avocado.
  3. Stack the tortillas on a microwave-safe plate; cover the stack in damp paper towels, and microwave on high power for 30 seconds.
  4. Spread the remaining cup of salsa verde in the bottom of the baking dish. Spoon ⅓ cup chicken mixture in center of each tortilla. Roll the tortilla up and place in the baking dish, seam-side down. Repeat with remaining tortillas. Sprinkle the cheese evenly over the tortillas. Broil for 3 minutes or until the cheese melts. Portion two enchiladas per plate, and sprinkle each with chopped cilantro leaves.

Slightly adapted from Cooking Light

Be sure to stop and check out the rest of the Weekday Supper posts!

#WeekdaySupper

Chicken verde enchiladas are a fast, delicious way to use up leftover chicken. Add a little fiesta to your #WeekdaySupper! theredheadbaker.com

Tropical Fruit Salad #SundaySupper

By Coleen

With flavors of pineapple, coconut, mango and lime, you’ll transport yourself to the Caribbean with this easy tropical fruit salad.

Tropical Fruit Salad #SundaySupper | theredheadbaker.com

My mom and I joke that we were born in the wrong country. We love tropical everything. Tropical flowers, tropical weather, tropical music, and especially tropical flavors. If you walked into my mother’s basement, you’d think you’d been transported to the Bahamas. Turquoise paint on the walls, coral paint in the bathroom, and palm trees everywhere.

When I read that this week’s Sunday Supper theme was tropical food, I really couldn’t make up my mind. Should I make something with coconut? Something with pineapple? Something with mango? I finally decided to go super simple, and combine all the flavors in one delicious, easy fruit salad.

Tropical Fruit Salad #SundaySupper | theredheadbaker.com

When I was a kid, my grandmother used to hollow out a watermelon to use as a serving vessel for fruit salad at family picnics. I decided to do the same with a pineapple to serve this fruit salad. One pineapple will not hold all of the fruit salad at once, and to be quite frank, it was HARD WORK to hollow out just one pineapple. If you serve this at a party, you’ll need to keep the rest in a bowl nearby, or refill the pineapple as needed. Or you can skip the hollow pineapple altogether, and just peel and core the pineapple, and proceed with Step 4.

One tip: bananas oxidize (turn brown) after being cut. Leave those until last, and toss with a little lime juice before adding to the salad. Feel free to leave out any tropical fruits you don’t like, and /or add in other tropical fruits, like oranges, papaya, or starfruit.

Tropical Fruit Salad #SundaySupper | theredheadbaker.com

5.0 from 2 reviews
Tropical Fruit Salad #SundaySupper
 
Author:
 
Ingredients
For the syrup:
  • 1½ cups water
  • 2 tbsp sugar
  • ¾ cup (2¼ oz) sweetened flaked coconut
For the salad:
  • 1 pineapple
  • 2 mangos, peeled, cored and cut into ½-inch chunks
  • 3 kiwis, peeled, and cut into ¼-inch rounds or wedges
  • 2 bananas, peeled and cut on the bias into ¼-inch rounds
  • 2 cups red seedless grapes (about a pound), halved if desired
  • Zest of 2 limes
Directions
  1. Make the syrup: Place the sugar and water in a medium saucepan. Over high heat, bring to a boil, stirring occasionally. Once the mixture boils, stir in the coconut, remove the saucepan from the heat, and cover. Let stand for 30 minutes to 4 hours (the longer it sits, the stronger the coconut flavor).
  2. Strain the syrup into a 2-cup measuring glass (or storage container, if not using immediately). Cool to room temperature, then refrigerate if not using immediately. Discard solids from the strainer. Syrup can be stored for up to a day before using.
  3. Use a pineapple cutter to hollow out the pineapple, stopping about ¾-inch from the bottom. Remove the flesh, discard the core. Cut the flesh into 1-inch wedges.
  4. Combine the pineapple, mango, kiwi, banana, and grapes in a large bowl. Pour the syrup over the fruit, then sprinkle on the lime zest. Toss to coat. Chill in the refrigerator if not serving immediately.

Syrup recipe from Food Network

Discover more Sunday Supper Tropical Recipes!

Tidbits and Pupus

Breakfast

Companions

Condiments and Sauces

Coolers

Main Event

Delectable Delights

Wine Pairings

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.

Blackberry Lemonade #SundaySupper

By Coleen

For your next picnic, make a batch of this blackberry lemonade. It’s sweet, and tart, and very refreshing! 

Blackberry Lemonade #SundaySupper | theredheadbaker.com

I’ve found yet another reason to be excited about spring and warmer temperatures: picnic season! Liam and I have already had one “snack picnic.” We packed up some snacks (Goldfish, dried fruit, some cookies, and milk boxes), and walked a few blocks to a local park. We ate our snacks in the sunshine, watching kids playing and dogs walking and people riding bikes.

Today’s #SundaySupper is all about picnic foods — the most delicious appetizers, entrees, side dishes, desserts and beverages that are easy to pack up and bring along on a picnic, whether that picnic is for two people, or a crowd.

Blackberry Lemonade #SundaySupper | theredheadbaker.com

My blackberry lemonade is inspired by a drink I had at a local chain restaurant. I actually had blackberry iced tea, and while it was tasty, I thought the blackberries would pair much better with lemonade than tea. I checked out TheKitchn.com for a tutorial on making lemonade from scratch. The basic ratio is 1 part lemon juice, 1 part sugar, and 5 parts water. That means for every cup of lemon juice and sugar, use 5 cups of water.

Instead of making a “plain” simple syrup (which consists of equal parts sugar and water), I flavored the syrup with blackberries. It’s a very easy recipe, and if you start early enough, it can be made in one day. If you plan on having a morning picnic, make the syrup (or the whole lemonade recipe) the night before.

Blackberry Lemonade #SundaySupper | theredheadbaker.com

One tip: make lemon-flavored ice cubes. Mix equal parts lemon juice and water. Freeze in an ice cube tray, then add the cubes to your lemonade. It will keep your lemonade chilled without diluting the flavor.

5.0 from 2 reviews
Blackberry Lemonade #SundaySupper
 
Author:
Serves: 2 quarts
 
Ingredients
  • 2 cups sugar
  • 6 cups water, divided
  • 2 pints (12 ounces) blackberries
  • 2 cups freshly squeezed lemon juice (about 12 lemons)
Directions
  1. In a large saucepan, combine the sugar with 2 cups of water. Set over medium heat and stir until sugar dissolves. Bring to a simmer.
  2. Add the blackberries, and cover the saucepan. Let simmer for 2 minutes. Remove from the heat and uncover the saucepan. Cool to room temperature. Strain into a storage container, and place in the refrigerator to chill.
  3. In a serving pitcher, combine the blackberry syrup (straining again, if necessary), the lemon juice, and the remaining water. If serving immediately, add ice cubes. If not, chill until ready to serve.

Adapted from The Kitchn

Appetizers:

Beverages:

Main Dishes:

Sides:

Soups and Salads:

Desserts:

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.

Cherry-Apple Smoothie

By Coleen

Get kids into the kitchen early to expose them to new flavors and healthy eating. This cherry-apple smoothie is so easy, even a preschooler can help!

Cherry Apple Smoothie #KidsintheKitchen #CLBlogger | theredheadbaker.com

Have you been through either the infant/toddler aisle or the kids’ snack aisle at a local grocery store lately? Have you seen those pouches? Some are just fruits, some are just veggies, some are a mix of both, some are complete meals. I recently learned that some moms are REALLY opinionated on pouches.

Personally, I’m pro-pouch. Well, technically, I’m pro-whatever-makes-your-life-easier. I will happily hand my son a fruit/veggie mix pouch and watch him down it one breath rather than fight with him over dinner to eat one morsel of a carrot. He’s happy; I’m happy.

The thing is, as is with all convenience items, they can get expensive. I try to stock up when they’re on sale, and ration them to make them last, but then I wondered why I didn’t just make them at home.

Cherry Apple Smoothie #KidsintheKitchen  #CLBlogger | theredheadbaker.com

Making them at home doesn’t solve the “what do I pack for an easy snack at the playground” dilemma. But when he’s playing at home and wants a pouch, he and I can easily whip up a homemade version of his favorite flavor combos, saving the “real” pouches for times I need the convenience factor. (FYI, there are reusable pouches on the market, but for a variety of reasons, we’re not buying them right now).

At this stage (Liam is almost 3.5 years old), I did the measuring and blending, and he did the pouring (and the sampling — have to make sure the ingredients are good!). Older kids can measure and pour on their own and have an adult do the blending. My favorite part of having Liam helping me in the kitchen is the sampling. He’s exposed to new flavors because he loves sampling as we go along. And studies have shown that kids are more likely to taste the final dish when they’ve had a hand in making it. I’m really excited that Cooking Light magazine has a recipe in each issue that is labeled “Kids in the Kitchen.”

The nutrition information estimated below (calculated with MyFitnessPal’s recipe calculator) assumes you use a 5.3-oz single-serve container of nonfat Greek yogurt. As always, these numbers are just estimates; if you need a true calculation of nutrition, consult a qualified professional.

The consistency of this smoothie is on the thinner side, so if you prefer it thicker, use more yogurt. Unlike baking, smoothie-making is more of an art than a science; feel free to adjust amounts to your preference.

Cherry Apple Smoothie #KidsintheKitchen  #CLBlogger | theredheadbaker.com

Cherry-Apple Smoothie
 
Author:
Serves: 2 (8-oz) servings
 
Ingredients
  • 1 cup frozen pitted dark sweet cherries, thawed
  • ½ cup unsweetened applesauce
  • 1 (5.3 oz) container low- or non-fat vanilla yogurt (Greek or traditional)
Directions
  1. Place all ingredients in a tall 32-oz container, or the carafe of a blender.
  2. Puree the ingredients with an immersion blender, or a counter-top blender until smooth.
  3. Divide into two 8-oz cups and serve. Refrigerate any remaining smoothie.
Nutrition Information
Serving size: 8 oz Calories: 121 Fat: 0 Carbohydrates: 25 Sugar: 15 Protein: 7

An original recipe by The Redhead Baker