A Spring-In­spired Easter Brunch

Sweet ideas for a bright, sea­sonal spread

Maryland Independent - - Community -

Spring is bloom­ing on your Easter ta­ble. From yel­low chick cup­cakes to blue­berry French-toast casseroles, there are plenty of ways to wow your brunch guests with sim­ple sea­sonal recipes.

Th­ese sim­ple tips can help you trans­form a bor­ing brunch into a col­or­ful Easter feast.

Waf­fle art is a fun way to get kids (and adults) in­volved dur­ing break­fast time. Try tint­ing the waf­fle bat­ter orange by us­ing McCormick Color from Na­ture Food Col­ors. Cut them into wedges hot out of the iron and pipe green frost­ing for the stems to cre­ate th­ese Car­rot-Shaped Waf­fles.

Mak­ing French toast for a crowd can be a has­sle. In­stead, make a sweet break­fast casse­role the night be­fore to pop in the oven Easter morning. Add fresh, sweet-tart blue­ber­ries to cel­e­brate spring.

Rather than splurg­ing on de­signer cup­cakes, pipe yel­low marsh­mal­low creme on mini cup­cakes for a baby chick then dec­o­rate with sprin­kles for the nose and cut up wafers to look like a hatch­ing egg.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.