This festive holiday display is a fun way to serve donuts for a family brunch or Christmas gathering.

The donut wreath can be assembled easily and is always a hit with kids!

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Christmas Donut Wreath

Ingredients

• 2 14 oz packages about 4 dozen assorted donut holes
• 1 14 oz package about 20 mini powdered donuts
• foam craft wreath
• plastic wrap
• toothpicks

Instructions

• Add plastic wrap to a foam wreath completely covering.
• Set the wreath on a platter.
• Begin to add the donut holes all over the top and sides by inserting toothpicks at an angle halfway and gently pushing a donut hole through the center of the toothpick.
• Continue to add donut holes and fill in with the mini powdered donuts too on the top.
• Add donuts until completely covered.
• Wrap with plastic wrap until ready to serve.
• Optional: you can add a bow or ribbon to the center front of the wreath.

Add plastic wrap to a foam wreath completely covering then add to a platter.

I used one package of mini powdered donuts and two packages assorted glazed donut holes.

Begin to add the donut holes all over the top and sides by inserting toothpicks at an angle halfway. 

Then gently push the donut holes through the center of each toothpick.

Continue to add donut holes and fill in with the mini powdered donuts too on the top. 

Add donuts until completely covered. 

Optional: you can add a bow or ribbon to the center front of the wreath.

Serve right away or cover with plastic wrap to keep from going stale.

I recommend you serve the day or the day after you assemble. 

The post Christmas Donut Wreath appeared first on For the Love of Food.

This Southern breakfast favorite is perfect for holiday celebrations and potlucks. Made in the Crock-Pot and cooked overnight, these creamy, buttery grits feed a crowd with just a few ingredients. 

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Overnight Creamy Crock-Pot Grits

Makes 10-12 servings

Ingredients

• Ingredients:
• 2 cups stoneground old-fashioned grits not instant
• 7 cups water
• 1 tbsp salt
• ½ cup unsalted butter cubed
• ½ cup heavy cream

Instructions

• Directions:
• Add grits, water, and salt to a large slowcooker.
• Stir well then add the lid.
• Cook for 7 hours on low. Stir once or twice if possible so it doesn't stick to the sides.
• After 7 hours, remove the lid and add the heavy cream and butter. Stir until completely melted and creamy.
• Ladle into bowls and serve warm.

It is important to use “old fashioned” or stone ground grits for this recipe.

Do not use quick grits which is finer ground and cook much faster. 

All you need to start these grits in the slowcooker are 2 cups of stone ground grits, salt, and water.

Do not use milk- we will add cream later.

Add grits, water, and salt to a large slowcooker.

Stir well then add the lid.

Cook for 7 hours on low. Stir once or twice if possible so it doesn’t stick to the sides.

After 7 hours, remove the lid and add the heavy cream and stir.

Now slice up a stick of unsalted butter. 

Add the butter to the creamy cooked grits. 

Stir until completely melted.

Now you have a big crock full of the creamiest buttery grits you have ever had!

 Ladle into bowls and serve warm.

Makes plenty of servings, around 10-12 bowls. 

The post Overnight Creamy Crock-Pot Grits appeared first on For the Love of Food.

This viral breakfast recipe is a fun and easy spooky treat!

It’s perfect for making with the kids this Halloween season.

Ava loved making Ghost Toast for the whole family for Sunday brunch! Serve with bacon and eggs for a delicious, spooky spread. 

Welcome to 2024’s #HalloweenTreatsWeek event!

If you’re new here, welcome! If you’re a returning haunt, welcome back!

#HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife . This spooky event is an online, week-long event that is filled with some frightfully fun Halloween treats and recipes from some fantastic Halloween loving bloggers!

For this year’s 7th annual #HalloweenTreatsWeek event we have 12 hauntingly talented bloggers who are sharing their favorite Halloween recipes throughout the week!

You can follow the hashtag #HalloweenTreatsWeek on social media to collect all of these frightful recipes to use at your own Halloween parties and events!

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Halloween Ghost Toast

Makes 4 ghost toasts

Ingredients

• 4 slices of bread I like thicker sourdough and brioche
• 4 tbsp spreadable cream cheese in a variety of flavors I like traditional, pumpkin, and berry
• 24 mini chocolate chips or raisins

Instructions

• Toast the sliced bread.
• Spread cream cheese, adding multiple flavors if you want, onto each piece of toast. Swipe it down in the shape of ghosts that curl up at the bottom. I fit three on each piece.
• Add two mini chocolate chips or raisins as the eyes on each ghost.
• Serve and enjoy your spooky breakfast treat!

This recipe is so easy and can be made in minutes.

It’s perfect for making with your kids, or letting your big kids make breakfast like I did!

I like to use a variety of flavors of cream cheese for the ghosts. My favorites are traditional, berry, and pumpkin.

Spread cream cheese, adding multiple flavors if you want, onto each piece of toast. 

Swipe it down in the shape of ghosts that curl up at the bottom. I fit three on each piece.

Add two mini chocolate chips or raisins as the eyes on each ghost. 

They turned out so cute! Try a thicker bread like sourdough and brioche too.

Serve and enjoy your spooky breakfast treat!

Check out today’s Halloween Treats Week recipes: 

• BeetleJuice Jell-O Poke Cake from BigBearsWife
• Bloodshot Eyeball Cookies from Semi-Homemade Recipes
• Pumpkin Whoopie Pies from Jolene’s Recipe Journal
• Halloween Candy Corn Pizza from Savory Moments
• Black Garlic Skull Deviled Eggs from The Spiffy Cookie
• Sandworm Stuffed Bread from A Kitchen Hoor’s Adventures
• Mummy Garlic Bread from Cheese Curd In Paradise
• Spiced Skull Cakelets from Karen’s Kitchen Stories
• Mocha Spider Donut Cupcakes from Sweet ReciPEAs
• Halloween Caprese Crostini from Art of Natural Living
• Halloween Blackberry Margarita Mocktail from Jen Around the World
• Halloween Ghost Toast from For the Love of Food
• Pumpkin Vegetable Tray from A Day in the Life on the Farm

The post Halloween Ghost Toast appeared first on For the Love of Food.

This fun and delicious smoothie bowl is a colorful breakfast dish everyone will love!

Extra creamy with dragon fruit and coconut milk as a base the smoothie is topped with matcha coconut “grass”, granola “dirt”, and mango “dragon’s gold”. 

Welcome to #SpringSweetsWeek 2024 hosted by Heather from Hezzi-D’s Recipe Box! Spring is finally here and the sun is shining and we are celebrating the beginning of spring with plenty of spring sweets and a fun giveaway! This year 17 food bloggers from around the country are sharing over 50 sweet recipes that are perfect for spring. So get ready to enjoy amazing spring treats like cupcakes, ice cream, pies, cakes, and more! Thank you to our #SpringSweetsWeek sponsors that are helping us give away some great prizes. Thank you to Melissa’s Produce, Taylor and Colledge, and Selefina Spices for your generosity and support. We have an incredible giveaway with three amazing prizes and would love it if you would take a moment to read about it and the prizes that you can win! 

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Dragon's Turf Smoothie Bowl 

Makes 1 large smoothie bowl

Ingredients

For the Smoothie:

• 1/4 cup coconut milk
• 1 cup frozen Melissa's Produce dragon fruit chopped
• 1 frozen banana peeled and chopped
• 1/2 cup frozen blueberries
• 1 scoop vanilla protein powder your favorite brand

For the toppings:

• 3 tbsp sweetened shredded coconut
• 1/2 tsp Selefina Spices Matcha Powder
• 1/3 cup mango diced
• 1/4 cup granola

Instructions

• Add coconut milk, frozen dragon fruit, frozen banana, frozen blueberries, and protein powder to a blender.
• Blend until smooth.
• Pour into a wide bowl, filling to the rim and smoothing the top.
• In a small bowl mix together the coconut and matcha powder. It should be fully green and represent grass.
• Now add the toppings in rows on the top of the smoothie bowl.
• Add one or two rows of matcha coconut "grass", then one row of granola "dirt", and then one row of diced mango "dragon gold".
• Serve immediately with a spoon and enjoy!

In a small bowl mix together the coconut and matcha powder. Set aside.

It should be fully green and represent grass.

These beautiful dragon fruits were sent to me from Melissa’s Produce.

I cut it open, diced it up, and added to a freezer bag and let it freeze overnight. 

The best way to make these smoothie bowls is to measure and prep everything and have all the fruits (except mango) frozen and diced. 

Add coconut milk, frozen dragon fruit, frozen banana, frozen blueberries, and protein powder to a blender.

Mix until smooth.

I just love the bright pink color!

Pour into a wide bowl. 

Fill to the rim and smooth the top.

Now time to add toppings!

Add one row of granola “dirt”.

Add one or two rows of matcha coconut “grass”.

Delicious and fun to eat!

Then, add one row of diced mango “dragon gold”.

A tasty and hearty way to start your day!

Serve immediately with a spoon and enjoy! 

My husband Ashton dreamed up this fun recipe and I just love how it turned out!

Friday #SpringSweetsWeek Recipes

Friday #SpringSweetsWeek Recipes

• Blood Orange and Cardamom Bundt Cake from Blogghetti
• Blood Orange Creamsicle Pie from A Day in the Life on the Farm
• Blood Orange Crinkle Cookies from Shockingly Delicious
• Blood Orange Curd Tart from The Spiffy Cookie
• Cardamom Bread from Art of Natural Living
• Carrot Cake Cookies from Palatable Pastime
• Dragon Fruit Cheesecake Tart from Karen’s Kitchen Stories
• Dragon Fruit Lassi from That Recipe
• Dragon’s Turf Smoothie Bowl from For the Love of Food
• Easter Strawberries Recipe from In Our Spare Time
• Fig Crumble Bars from Cheesecurd In Paradise
• Fresh Fruit and Scone Breakfast Board from Hezzi-D’s Recipe Box
• Lavender Cardamom Mishti Doi from Magical Ingredients
• Lavender Cupcakes with Almond Glaze from Our Good Life
• Moist Meyer Lemon Loaf from A Kitchen Hoor’s Adventures
• Tangerine Cheesecake Pretzel Cups from Cindy’s Recipes and Writings
• Tangerine Olive Oil Cake from Jolene’s Recipe Journal

We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

Prize #1: A Tropical and Exotic Fruit Gift Basket from Melissa’s Produce.

One winner will enjoy an abundance of fruit with Melissa’s! This stunning assortment is arranged in a woven basket with cellophane wrapping and colorful ribbon. Fruit may include (depending on seasonal availability): Asian Pear, Baby Pineapple, Blood Orange, Cherimoya, Feijoas, Kiwis, Kumquats, Lychees, Mango, Papaya, Passion Fruit, Persimmons, Pomegranate, Rambutans, Specialty Bananas, Starfruit and Tamarillos.

Prize #2: A collection of Selefina Spices.

One winner will enjoy a collection of spices from Selefina Spices including: Cinnasational Spice Blend, crystalized ginger, lemon peel, Matcha food grade powder, Purple sweet potato powder, and Ground Cardamom Seeds. Selefina Spices sells an assortment of spices gathered using dedication and care with which we’ve curated their online tea collection. With our decades of experience sourcing products and establishing global connections their mission is to be able to bring you fresher, higher-quality spices and seasonings at lower prices.

Prize #3: A selection of 3 extract pastes from Taylor and Colledge.

One winner will receive a selection of extract pastes to include Almond Paste Extract, Organic Vanilla Bean Paste, and Lavender Extract Paste. In 1897, Taylor & Colledge won its first award for excellence in vanilla. Since then, the Taylor & Colledge commitment for unsurpassed quality has earned its reputation as one of the world’s finest producers of vanilla.

a Rafflecopter giveaway
 

Thank you #SpringSweetsWeek Sponsors: Selefina Spices, Melissa’s Produce, and Taylor and Colledge for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The giveaway is open to residents of the United States who are 18 years of age or older. 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. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek 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. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, X or any other social channel mentioned in the #SpringSweetsWeek posts or entry. 

The post Dragon’s Turf Smoothie Bowl #SpringSweetsWeek appeared first on For the Love of Food.

Looking for the perfect casserole recipe for your Thanksgiving meal?

Complete your holiday menu and choose from over 80 delicious breakfast and side dish casseroles in this ultimate recipe roundup.

Scroll down to check them out!

Breakfast Casseroles:

1.  Sausage Hashbrown Breakfast Casserole – Salty Side Dish

2. Brioche French Toast Casserole – Greedy Gourmet

3. Thanksgiving Leftovers Breakfast Casserole – Tastes of Lizzy T

4. Overnight Bread Pudding Breakfast Casserole – For the Love of Food

5. Veggie-Loaded Breakfast Casserole – Little Spice Jar

6. Smoked Salmon Breakfast Casserole – Little Spice Jar

7. Overnight Eggs Benedict Casserole with Creamy Hollandaise – For the Love of Food

8. Pillsbury Cinnamon Roll Breakfast Casserole – The Typical Mom

9. Savory Bacon and Bread Pudding Casserole – For the Love of Food

10. Tater Tot Breakfast Casserole – Salty Side Dish

11. Cheesy Ham Breakfast Casserole – Dancing Through the Rain

12. Healthy and Hearty Breakfast Casserole – For the Love of Food

13. Overnight Pumpkin Spice Baked French Toast Casserole – Life Love and Sugar

14. Vegan Cheesy Hash Brown Potato Casserole – Planted 365

15. Leftover Stuffing Breakfast Casserole – Thyme and Joy

16. Croissant Breakfast Casserole – Carlsbad Cravings

17. Biscuit and Sausage Gravy Casserole – For the Love of Food

18. Blueberry Cinnamon Roll Casserole – Crazy for Crust

19. Mama’s Baked French Toast Casserole – For the Love of Food

20. Sausage, Egg & Cream Cheese Breakfast Casserole – The Pinning Mama

Side Dish Casseroles:

1. Sweet Potato Casserole with Pecan Streusel– Gypsy Plate

2. Tater Tot Turkey Casserole – The Feathered Nest

3. Ritz Cracker Broccoli Cheese Casserole – Neighborfood

4. Roasted Vegetable Casserole – Two Pink Peonies

5. Sour Cream Green Bean Casserole – Two Pink Peonies

6. Summer Squash Souffle Casserole – For the Love of Food

7. Cheesy Broccoli Casserole – Serena Bakes Simply from Scratch

8. Green Bean Casserole with Cream Cheese – Modern Bites

9.  Roasted Brussels Sprouts with Maple Glazed Pecans and Bacon – For the Love of Food

10. Sweet Potato Casserole with Streusel Topping – Whole Lotta Yum

11. Sweet Corn Spoonbread Casserole – For the Love of Food

12. Zucchini Casserole with Stuffing – Whole Lotta Yum

13. Crockpot Creamy Green Bean Casserole – For the Love of Food

14. Broccoli Turkey Casserole – Easyhealth Living

15. Leftover Turkey Casserole – A Farmgirl’s Dabbles

16. Slow Cooker Thanksgiving Casserole – The Magical Slow Cooker

17. Paula Deen’s Green Bean Casserole – For the Love of Food

18. Jiffy Corn Casserole – Whole Lotta Yum

19. Baked Pineapple Cheese Casserole – Grits and Pinecones

20. Sausage and Rice Casserole – Julia’s Simply Southern

21. Loaded Cheesy Potato Casserole – Belle of the Kitchen

22. Baked Bean Casserole with Apples and Bacon – For the Love of Food

23. Easy Fall Sweet Potato Casserole With Canned Yams – Two Kids and a Coupon

24. Easy Asparagus Casserole – Julia’s Simply Southern

25. Ultimate Sweet Potato Casserole – For the Love of Food

26. Pastitsio (Greek Pasta Casserole) – Kopiaste

27. Savory Sweet Potato Casserole – Chisel and Fork

28. Ruth’s Chris Copycat Sweet Potato Casserole – Noshing with the Nolands

29. Duck Dynasty Mashed Potato Casserole – For the Love of Food

30. Southern Squash Casserole – Gypsy Plate

31. Bacon Lover’s Loaded Cauliflower Casserole – For the Love of Food

32. Scalloped Corn Casserole – The Suburban Soapbox

33. Spicy Corn Casserole – Grits and Pinecones

34. Spaghetti Squash and Spinach Casserole – For the Love of Food

35. Loaded Green Bean Casserole – The Cagle Diaries

36. Turkey and Stuffing Casserole – Tastes of Lizzy T

37. Warm You Up Cheesy Broccoli Casserole – For the Love of Food

38. Easy Vegan Sweet Potato Casserole with Pecans – Grateful Grazer

39. Gorgonzola and Cranberry Sweet Potato Rounds – For the Love of Food

40. Garlic Mashed Potato Casserole – All Recipes

41. Easy Cheesy Funeral Potatoes – For the Love of Food

42. Apple Butternut Squash Casserole – Sweet and Savory Meals

43. All-in-One Thanksgiving Casserole – Gimme Some Oven

44. Crock-Pot Loaded Mashed Potatoes – For the Love of Food

45. Scalloped Corn Casserole – Southern Living

46. Sweet Corn and Chorizo Sausage Pudding – For the Love of Food

47. Crockpot Cracker Barrel Cheesy Hash Brown Casserole – The Cagle Diaries

48. Easy Sweet Potato Casserole – That Skinny Chick Can Bake

49. The Most Delicious Plantain Casserole – Living Sweet Moments

50. Southern Broccoli Cornbread – For the Love of Food

51. Turnip and Apple Casserole – Food Meanderings

52. Creamed Corn Casserole – Averie Cooks

53. Thanksgiving Dinner Casserole – Mess for Less

54. Paula Deen’s Twice Baked Shrimp Stuffed Potatoes – For the Love of Food

55. Paula Deen’s Corn Casserole – The Cozy Cook

56. Jack Daniels Whiskey Corn Pudding – For the Love of Food

57. Baked Spinach Casserole – Food Lovin’ Family

58. Cracker Barrel Sweet Potato Casserole – The Cagle Diaries

59. Crunchy Bacon Macaroni and Cheese – For the Love of Food

60. French Onion Broccoli Cheese Casserole – Plain Chicken

61. Shoepeg Corn Casserole – Southern Living

62. Irish Potato Colcannon – For the Love of Food

63. Cream Cheese & Bacon Green Bean Casserole – This is Not Diet Food

The post 80+ Deliciously Perfect Thanksgiving Casseroles appeared first on For the Love of Food.

We’re brunchin’ all spring long and classics like bagels and lox (salmon) is one of my favorites to serve. 

I made a Smoked Salmon Dip last month and today I am sharing my Salmon and Bagel Board. 

This delicious charcuterie board is loaded with fresh and flavorful ingredients for creating a smoked salmon and bagel station at your next brunch.

I first made this recipe for our library cookbook club. It is inspired by the Bagel Board in the book Stunning Spreads.

This is my original board for the library. It made a ton and we had lots leftover for the next day!

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Brunch Smoked Salmon and Bagel Board

6-8 servings

Ingredients

• 8 ounces smoked salmon sliced thin (I used two kinds)
• 4 ounces whipped cream cheese
• 4 ounces smoked salmon dip recipe link below
• 1/4 cup capers drained
• 1 cucumber sliced
• 2 Roma tomatoes sliced
• 1/2 red onion sliced thin
• fresh dill for garnish
• 6 bagels sliced in half

Instructions

• Set out a large serving platter.
• Add your small ramekins and bowls for spreads and small toppings like capers.
• Now arrange rows and piles of sliced veggies around the platter, curving around the bowls.
• Lay out the smoked salmon, cut into slices or strips, on 2 or 3 sections of the board.
• Now fill the bowls with capers, whipped cream cheese, and smoked salmon spread (recipe below).
• Add dill sprigs as a garnish throughout and place spoons and spreaders in the bowls along with tongs and forks for the other ingredients.
• Finally, set out a plate of sliced bagels and serving dishes and napkins.
• Serve your beautiful brunch platter to your hungry guests and enjoy.

Start with a large serving platter.

Add your small ramekins and bowls for spreads and small toppings like capers. I used three.

Now arrange rows and piles of sliced veggies around the platter, 

Curve the veggies around the bowls and fan out.

Lay out the smoked salmon, cut into slices or strips, on 2 or 3 sections of the board.

I used two different styles of smoke salmon, about 4oz each.

Now fill the bowls with capers, whipped cream cheese, and smoked salmon spread (recipe here).

Add dill sprigs as a garnish throughout and place spoons and spreaders in the bowls along with tongs and forks for the other ingredients. 

Finally, set out a plate of sliced bagels and serving dishes and napkins.

Serve your beautiful brunch platter to your hungry guests and enjoy. 

The post Brunch Bagel and Smoked Salmon Board appeared first on For the Love of Food.

How fun is this April Fool’s Day breakfast egg prank?!

My kids love all the silly tricks we do on April 1st so this year I thought of a new one to really fool them. I served “sunny side up eggs” for breakfast, two different ways!

Scroll down for the easy recipe and find out if my girls fell for my sneaky prank.

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April Fool's Day Breakfast Egg Prank- 2 Ways!

Makes 2 servings of "eggs" each

Ingredients

• 2 canned apricot halves drained
• 2 canned peach halves drained
• 1 cup vanilla Greek yogurt
• 1 cup Cool Whip thawed
• 1 tsp chia seeds for topping (optional)

Instructions

For the apricot "eggs":

• Start with thawed but still cold and not runny Cool Whip. Add a couple dollops of Cool Whip to the center of a small plate.
• Using a spoon spread to make a circular shape. It does not need to be perfect just as a regular egg is usually not a perfect circle. This will be your egg white.
• Top with one apricot, cut side down, in the center as the egg yolk.
• Repeat with the remaining Cool Whip and cut apricot half.

For the peach "eggs":

• Add a 1/2 cup yogurt to the center of a small plate and spread to make a circle.
• Add a peach half, cut side down, to the center of the yogurt.
• Repeat with the remaining yogurt and peach.
• Optional- sprinkle on chia seeds as pretend pepper.
• Serve the "sunny side up eggs" as a breakfast treat . Happy April Fool's Day!

You can make this recipe one of two ways.

Peaches with yogurt or apricots with Cool Whip. 

Scroll down to see which was our favorite!

For the apricot “eggs”:

Start with thawed but still cold and not runny Cool Whip. Add a couple dollops of Cool Whip to the center of a small plate.
Using a spoon spread to make a circular shape. It does not need to be perfect just as a regular egg is usually not a perfect circle. 

This will be your egg white.  Top with one apricot, cut side down, in the center as the egg yolk.

For the peach “eggs”: 

Add a 1/2 cup yogurt to the center of a small plate and spread to make a circle. 
Add a peach half, cut side down, to the center of the yogurt. 

Ashton had the idea to add “pepper” so we added a sprinkling of chia seeds on top of the peach egg dish. 

Serve the “sunny side up eggs” as a breakfast treat. 

I even left one in the skillet so it really resembled an egg.

They definitely preferred the Cool Whip and apricot the best, as you can see from the clean plate.

The yogurt and peach was larger and I didn’t think it looked as believable . But I just told them it was a turkey egg and they shrugged and dug in!

In the end, they were curious but not totally convinced! But overall it was funny and tasty so I consider that a winning prank!

The post April Fool’s Day Breakfast Egg Prank- 2 Ways! appeared first on For the Love of Food.

I want to eat your BRAINS!

This spooky zombie inspired meal is a gross out- but absolutely delicious- brunch casserole you have got to try this Halloween season! 

Even better- today is National Cinnamon Roll Day so here’s another reason to bake and celebrate!

Welcome to Day 2 of HalloweenTreatsWeek !

#HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife . This event is an online, week-long event that is filled with some amazingly wicked Halloween treats and recipes from some fantastic Halloween loving bloggers!

For this years 5th annual #HalloweenTreatsWeek event we have 20 hauntingly talented bloggers that are sharing their favorite Halloween recipes throughout the week! You can following the hashtag #HalloweenTreatsWeek on social media to collect all of these frightful recipes to use at your own Halloween parties and events!

Make sure to check out all of the fun Halloween recipes that we’re sharing this week!

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Cinnamon Roll Brains Casserole

Ingredients

• 2 17 oz rolls Pillsbury Grands Cinnamon Rolls I like Pumpkin Spice flavor
• Red food coloring

Instructions

• Preheat oven to 350 degrees.
• Spray a large round baking dish with non stick spray.
• Open cinnamon rolls packages and remove cream cheese icing and set aside.
• Unroll each of the cinnamon rolls and fold them up in a zig zag pattern on one side of the baking dish.
• Leaving a space in the center to separate sides of the brain,  repeat on the other side with the remaining cinnamon rolls.
• Bake for 30 minutes or until golden brown.
• Meanwhile, I leave the icing on the stove to warm up and melt while the rolls are baking.
• A few minutes before the rolls are done add 1 or 2 drops of red food coloring into the icing and mix with a toothpick until light pink.
• Remove the cinnamon rolls from the oven and immediately frost and drizzle with the pink icing.
• Serve warm as a pull apart casserole for brunch!

I’ve always been a fan of Pillsbury Grands Cinnamon Rolls and Biscuits. They are the best!

You can use original cinnamon rolls with cream cheese icing or the seasonal flavor: Pumpkin Spice!

Open cinnamon rolls, remove icing, and unroll all the rolls. 

Unroll each of the cinnamon rolls and fold them up in a zig zag pattern on one side of a greased round baking dish.

Leaving a space in the center to separate sides of the brain, repeat on the other side with the remaining cinnamon rolls. 

Bake for 30 minutes at 350 degrees. 

If you can’t fit all your unrolled cinnamon rolls in the dish simple bake the one or two extras in a small dish for an individual treat!

Meanwhile, I leave the icing on the stove to warm up and melt while the rolls are baking.

A few minutes before the rolls are done add 1 or 2 drops of red food coloring into the icing and mix with a toothpick until light pink.

What is better than warm cinnamon rolls with gooey cream cheese icing?!

Remove the cinnamon rolls from the oven and immediately frost and drizzle with the pink icing.  

Warm and ready to eat!

Serve warm as a pull apart casserole for brunch!

Make sure to check out all of the fun Halloween recipes that we’re sharing this week!

• Raw Meat Halloween Rice Krispie Treats from Big Bear’s Wife
• Vampire Brownie Bites from Semihomemade Recipes
• Rice Krispies Brains from Fresh April Flours
• Petri Dish Jello Shots from Sweet ReciPEAs
• Sally Stitches Sugar Cookies from Best Cookie Recipes
• Cookies and Cream Spider Cupcakes from Jen Around the World
• Cinnamon Roll Brains Casserole from For The Love of Food

The post Cinnamon Roll Brains Casserole #HalloweenTreatsWeek appeared first on For the Love of Food.

Happy BrunchWeek!

This creamy concentrated coffee is a popular morning drink in our house.

My husband especially enjoys rich and potent coffee so I call this signature beverage of his Dad’s Dalgona Coffee.

If you are a coffee lover too, give this delicious and easy four ingredient drink a try.

The Coffee Connoisseur himself mixing up a delicious Dalgona Coffee.

Print

Dad's Dalgona Coffee

Makes 1 large 16oz drink

Ingredients

• 2 tbsp sugar I use turbinado
• 1 cup milk
• 2 tbsp instant coffee I prefer Trader Joe's or Nescafe
• 2 tbsp boiling water
• ice optional

Instructions

• Add sugar, water, and coffee to a measuring cup or small bowl.
• Using a milk frother or whisk, mix until creamy and thickened.
• If you want to add ice add 4-5 cubes to your glass first.
• Pour in cold milk.
• Now spoon on the creamy coffee mixture on top.
• Serve with a spoon to stir and enjoy.

For this recipe you will need 2 tbsp of instant coffee. Here are a few of my favorites. 

I prefer Trader Joe’s and my husband likes Nescafe the best. 

You also need 2 tbsp sugar. Any sugar will work but I prefer turbinado.

Add sugar, water, and coffee to a measuring cup or small bowl. 

Mix well using a milk frother or whisk.

Mix until thickened and creamy. This may take a minute or two. 

Now time to assemble your drink. 

If you want to add ice, add 4-5 cubes to your glass first.

Pour in one cup cold milk. 

Now spoon on the creamy coffee mixture on top.

 Serve with a spoon to stir and enjoy. 

Enjoy Dad’s Dalgona Coffee and Happy BrunchWeek!

Tuesday #BrunchWeek Recipes

Beverages

• Dad’s Dalgona Coffee from For the Love of Food
• Easy Frozen Blueberry Peach Bellini from Love & Confections

Appetizers and Salads

• Sweet Sausage Rolls from A Day in the Life on the Farm

Breads, Grains, and Cereals

• Blackberry Cream Cheese Biscuits from Jen Around the World

Egg Dishes

• Breakfast Tostado from Palatable Pastime
• Spring Onion and Asparagus Quiche from Jen Around the World

Desserts

• Strawberry Lemonade Macaron from A Kitchen Hoor’s Adventures

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It’s National Strawberry Picking Day so what better time for me to share this delicious recipe for Farm Fresh Strawberry Syrup!

This is an easy to make treat that is delicious on top of pancakes and ice cream or mixed into milk and tea.

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Farm Fresh Strawberry Syrup

Ingredients

• 16 oz 1lb strawberries, stems removed and sliced
• 1/4 cup sugar
• 1/4 cup water
• 1 tbsp lemon juice

Instructions

• Combine all the ingredients in a small saucepan over medium heat.
• Stir and bring to a low boil then turn heat down to medium low.
• Cook, stirring often, for 20-30 minutes until thickened and syrupy.
• Pour the berry mixture through a strainer. You can discard the berries or use them for something else.
• Serve warm over pancakes, French toast, and desserts or refrigerate and serve cold stirred into milk, shakes, tea, and coffee.

 Going to local farms and picking fresh produce is one of our favorite family traditions.

We were lucky enough to go strawberry picking at Eckert Farms last weekend.

It was the biggest farm we have ever been to and quite a memorable experience!

We left with a basket full of fresh juicy berries, strawberry cider and pastries from the market, and soaking wet clothes from a popup storm (but smiles on our faces). 

Now for our homemade syrup recipe…

Start with 1lb of fresh strawberries. 

Wash, cut off tops, and slice if you would like. 

Add the berries to a saucepan and pour in water. 

Add the sugar. 

Finally add 1 tbsp of lemon juice. 

Stir well and heat over medium. 

Cook, stirring often, for 20-30 minutes until thickened and syrupy. 

Pour the berry mixture through a strainer. 

You can discard the berries or use them for something else.

You should have a good amount of syrup, about a cup and a half or more.

Serve warm over pancakes, French toast, and desserts. or refrigerate and serve cold stirred into milk, shakes, tea, and coffee. 

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