This post titled “one year of brunch recipes” is the result of a “modified” Happiness Project action step and of my scouring the internet for interesting and new — to me and my family — recipes.
Once I decided to focus on brunch/breakfast, I also set the intention to vary my meals every week (if possible). In truth, I have the secret goal to never serve an identical meal twice. So far so good. While I have served some recipes twice, the entire meal hasn’t been the same so far.
We shall see how this objective pans out over a year.
For my first few meals, I started with my trademark biscuits and sausage gravy and cinnamon rolls. After that time, I turned to the internet and magazines for inspiration.
At the time of this post’s publication, it hasn’t been a year since I started my action step. My goal is to update this page every time I use a new recipe for the duration of one year (until February 2019). If you have any recipe ideas please share them in the comment section.
Note: while I intend to do brunch weekly this may not always be possible.
What’s on the menu?
While I am admittedly a bit of a health nut, I set aside some of my own rules for this project. The goal isn’t the food as much as the people and the togetherness.
Every week I concentrate on three aspects for my meal planning:
- An egg dish with a meat of some kind either on the casserole or on the side.
- A sweet treat.
- A healthy — or healthier — option. Sometimes this may just be a fresh fruit platter.
Modify, modify, modify
My intent is to share all the original recipes I have tried — along with my modifications. I have a quirk (in truth I have many, although I will have only mansion one here), I seldom follow a recipe to the letter. One of my favorite modifications is to reduce the sugar content of most recipes
My rating system
- A five-star recipe is a recipe which was requested more than once or one I received many compliments about.
- A four-star is a recipe which we all enjoyed and I will make again but it missed the “wow” factor of a five..
- A three-star was okay but I might not make it often.
- A two-star was just edible or we had split reactions to it.
- A one-star, it was not a sucess at all.
Additionally, I will place a star next to the recipes I made more than once.
Bon Appétit and enjoy!
One Year of Brunch Recipes
5 Star Recipes
- Baked Lemon Blueberry Doughnuts ~ I did not have a donut mold so I made the dough into muffins. They were delicious. I used coconut oil in place of vegetable oil. I reduced the sugar to 1/2 cup. Since one of my sons does not like lemon flavor, I subbed the lemon for 1/4 teaspoon of almond flavoring and 1/2 teaspoon of butter flavoring.
- Banana Cake with Maple Cream Cheese Frosting ~ the original recipe was called Banana Cake with Cream Cheese Frosting, however, I made a few modifications (hence the name change): for the cake, I reduced the sugar by 1/2 cup. For the frosting: I used only one cup of powdered sugar and I added 1/4 cup of maple syrup.
- Blueberry Cheesecake Crumb Cake ~ This recipe makes a rich blueberry breakfast cake.
- *Blueberry Muffins ~ I use this recipe with the following modifications: I reduce the sugar to 1 cup or even better 3/4 cup. Furthermore, I do not mash any blueberries as indicated in the directions. I just incorporate them whole in the batter.
- Citrus Almond Loaf Cake ~ This cake (more like a quick bread) was a-ma-zing. I did do some modifications, however. I reduced the sugar from 1 cup to 2/3. I would reduce it further to 1/2 cup as with the frosting it is quite sweet. I did not have any lime or lemon since baking this bread was a split minute decision. This, I did not use zests and I used bottled juice. I used butter in place of the oil.
- Delicious Almond Braids ~ my modifications for the filling: I halved the butter and only used 2 tablespoons of flour AND sugar. I didn’t toast the almonds.
- Easy Cherry Lush ~ This dish was delicious but I did a few modifications. 1) I made a homemade vanilla pudding (recipe in misc. section). 2) I made homemade whipped cream for the topping. 3) For the cream cheese layer, I reduced the sugar to 1/3 cup (I think 1/4 would be okay as well).
- No Bake Healthy Breakfast Fruit Tarts ~ I found these pretty tasty. I made them with cashew butter and a raw almond maple butter. The latter was much better as the cashew taste was a tad overwhelming. They are rather hard to unmold in a regular muffin tin. I plan on buying a silicone muffin mold. I used a regular size muffin pan (not mini) and I had a yield of 6 tarts. I also used a vanilla Greek yogurt as this flavor sounds more appealing to me. I also replaced the honey with maple syrup.
- Rainbow Fruit and Yogurt Parfaits ~ I used a plain vanilla yogurt. For the fruit, I used kiwi, blackberries, strawberries, and raspberries. The granola was an almond French vanilla.
- Strawberry Puff Tarts: This was a recipe I found in the 6th issue of Magnolia Magazine on page 74. I used half the powdered sugar.
- Traditional Banana Pudding ~ The 5-star rating is from hubby (I did not have any). I did reduce the sugar 1/4 cup and I did not make the meringue.
- Vanilla Cinnamon Buttermilk Pancakes ~ They were delicious pancakes. Allow me to share my changes: I upped the baking powder to 2 teaspoons and reduced the baking soda to 1/2 teaspoon. I used two eggs and added a pinch of nutmeg.
- Christmas Morning Casserole ~ Delicious! I did make a few changes. First, I used sausage rather than bacon. Second, I made my own biscuits (the Trisha Yearwood Angel Biscuit recipe in the Misc. section).
- Egg and Ham Braid ~ I made it as described except I omitted the green onions out of pure laziness.
- Low Carb Breakfast Pizza ~ I did not use a bell pepper and I added sliced black olives.
4 Star Recipes
- Banana Chocolate Chip Muffins ~ I changed nothing to this recipe.
- Cherry Pie Bites ~ These pie bites were delicious! There is a but though, the bottom was rather soggy (hence the 4-star rating). I did not use the glaze.
- Citrus Almond Loaf Cake ~ This loaf cake is pretty amazing. I only added a 1/4 teaspoon of butter extract.
- Cream Puff Cake ~ This dessert was very good although it is best eaten fresh as the crust gets soggy over time. I did make a few changes. First, rather than use Instant Pudding, I made my own (the recipe is below in Misc.). Second, I did not use Cool Whip for the topping but rather, I made fresh whipped cream.
- Fruit and Cream Cheese Breakfast Pastries ~ I used powdered sugar, not regular sugar.
- Italian Easter Bread ~ No modifications
- Low-Calorie Blueberry Parfait ~ Admission time, I forgot the graham crackers and I think it was a mistake. Without the graham crackers, this recipe is only a 3-star. I used a vanilla Greek yogurt. I cooked the fresh blueberries until they “popped”.
- Strawberry Icebox Cake ~ I reduced the sugar to 1/3 cup and added a dash of almond flavoring.
- Amish Breakfast Casserole ~ This dish was tasty. I made two for my crew and did not use as much cheese nor bacon.
- Banging Potatoes ~ These were great. I used more potatoes for my family.
- Breakfast Muffins ~ I did not use bell peppers or bacon. I used sausage and olives.
- Crustless Quiche ~ I made three quiches at once and used 12 slices of bacon between ALL three pies. Moreover, I am not a fan of Bisquick, Therefore, I used this homemade Bisquick mix.
Easy Breakfast Egg Casserole ~ I added four eggs to the mix. I used half the amount of sausage.
- Italian Breakfast Casserole ~ Pretty yummy.
- Our Favorite Way to Roast Potatoes ~ Delicious roasted potatoes. I used Herbes de Provence in place of Italian Seasoning because it is what I have on hand.
3 Stars Recipes
- Fruit Pizza ~ for this recipe, I used two of them. I used the filling from this one and the crust from this one. BOTH with modification. The crust: I used only 2 cups of granola, 2-4 tablespoons of butter (depending on my crust consistency), 1 tablespoon of honey and nothing else. For one pizza, I used an almond vanilla granola and a banana granola for the other. The filling: I made two pizzas. I used 1 pack of cream cheese and 1½ cups of vanilla greek yogurt. I added 2 tablespoons of pure maple syrup.
- Gluten-Free Cream Puffs ~ These were good. I learned one thing…I need to practice pipping!
- Muffins that Taste Like Doughnuts ~ They were pretty good. I did reduce the sugar from 3/4 cup to 2/3 cup.
- Quick and Easy Scones ~ I made my own self-rising flour rather than buy some. The use of soda was unusual for sure. Nevertheless, the scones were tasty.
- Raspberry Cheesecake Galette ~ This fruity galette tasted great even though the bottom was soggy. I should have followed my gut on this one since I had an inkling the crust would get soggy from the fruit juice. I made my own crust and you can find this recipe in the miscellaneous section below. Also, I used a berry blend rather than just raspberries. I also used a bit more sugar (shocker) in the cream cheese filling.
- Baked Ham and Cheese Omelette ~ Shocker! I made the recipe as is.
2 Stars Recipes
- Apple Sharlotka ~ This is basically an apple upside down cake. I reduced the sugar by 1/4 cup. I also think the baking time of one hour is too long. This cake came out rather dry.
- French Toast Roll-Ups ~ Some really liked this recipe, others found it too way too sugary (hence the 2-star rating). I made them with cream cheese and strawberries.
- Fruit Dip ~ I need to come clean on this one. I messed up the ingredients while making it. So in fact, I never made it “as is.” Here is what I did: 4oz of softened cream cheese, 1/2 cup honey-sweetened Greek yogurt, 1/4 cup heavy cream, 1 teaspoon vanilla, 1 tablespoon maple syrup, and 2 tablespoons of powdered sugar. It was rather tasty. I only gave it a two rating because it was a waste. Despite the fact, it is a yummy dip, my family ate the fruit plain.
1 Stars Recipes
- Paleo Cassava Flour Biscuits ~ I feel terrible giving this recipe a one. I really wanted to love it. Sadly, I threw the batch away. I intend on trying another time and modifying the recipe. Moreover, I wanted a gluten-free biscuit, not necessarily a paleo one.
On occasion, I made quiches. I use any ingredient which suits my fancy.
For the crust, I used the galette crust in the miscellaneous section below. As far as the egg to milk ratio, I use one egg for every cup of whole milk (or half-and-half, or a mix of the two).
I baked the quiche at 350 degrees until set (30 to 40 minutes) and let it cool 15 to 20 minutes before serving.
Miscellaneous Brunch Recipes
- DIY Vanilla Creamer ~ I love it! I most often use 2% milk (not that it makes a difference)
- Galette Crust ~ Awesome crust. I will use again.
- Homemade Bisquick Mix
- Homemade No-Cook Instant Pudding Mix
- Mini Palmiers made from puff pastry scraps
- The Very Best Vanilla Pudding ~ In the future, I would reduce the sugar a tad. Also, I did not use half and half but rather whole milk with a dollop of heavy cream.
- Trisha Yearwood’s Angel Biscuits ~ Very yummy!