Remember how I started this whole bake-from-scratch-with-yeast challenge? Well, my primary goal was to be able to bake some Hot Cross Buns in celebration of Easter. And don’t ask me why people eat Hot Cross Buns for Easter, because I honestly don’t know. Here’s what I do know: Baking from scratch with yeast is soooo time consuming! But that’s why people say baking is all about patience, because the more time you give the dough to rise, the fluffier and yummier the buns end up being!
I’ve always been curious about however whenever did it come to be that ham is the protein of choice at Easter. But if we’re going to have brunch AND we’re going to serve, I figured we should do it in a fun, easy and yummy way! And so I give you Loaded Potato Quiche! Just layering on all your favorite ingredients like ham, hashbrown, cheddar cheese and bacon. Oh my word, what is there not to love!!!
I’m not sure how it all started, but apparently people think Easter, and they automatically think brunch, too. Now when I think about Easter brunch house parties, I instantly think egg bakes! And we’ve got a immaculately simple egg bake recipe filled with yummy goodness to share!
February is more than half way done, and yet the temperature shows no sign of “springing” back up (see what we did there?), but have instead taken a nose dive, plunging us back into the arctic cold, at least for those of who have the great pleasure of residing in the Midwest and on the East Coast…
But fear not, because the best way to stay warm in times like these is to turn on your oven! And The Queen is rising to the occasion (and again, see what we did there?) with a few immaculatey easy scratch baking recipes that will make everyone’s tummies warm and happy!
Since we’re on the theme of Spring and Easter, we’ve got to share recipes that will help you set your Easter brunch menu! Now what’s a brunch without some decadent, mouthwatering cinnamon rolls? But wait for it, it gets better – because we’re making a Cinnamon Roll Bread Pudding!
One of the very first Immaculate Baking recipes that I whipped up was in fact a cinnamon roll bread pudding. But that felt like a lifetime ago. With the impending Easter feasting festivities, I asked Sandy, our Chief Cheerleading Officer, to get in on some kitchen baking action with this wonderful bread pudding recipe that I came across on Brown Eyed Baker, which also includes a icing recipe. But the Immaculate twist on this is that, one – you can bake up this recipe with fresh cinnamon rolls, don’t have to wait for them to stale, and two – our cinnamon rolls already come with a delicious icing you can repurpose!
It’s kind of hard to wrap my mind around the fact that we’re already in April when there’s still ice on the ground, and ginormous snow dunes on the side of the roads that will take another couple months to fully melt. But Spring is right around the corner, and so is Easter!
For many, Easter is all about believing in something bigger than you; for others it’s all about the rabbit, and the egg hunt. For us though, it really is about just being with family and sharing an omnomnom moment. So we put Alicia, our Manager of Awesome, to work, and had her create a fun Easter food idea that’s sure to make your kiddos giggle, laugh and asking for seconds!
I’ve blogged about a couple biscuit pizza recipes in the past, but none as fun or as cute or as thematic as this one! Alicia put her own little twist to it by stuffing the bunny face (aka biscuit) with extra pepperoni, cheese and pizza sauce, which is something that I’d totally recommend. I personally like my biscuits to come with juicy, savory filling, so this is a highly endorsed extra step to pack in more flavors and really hop it up! (see what I did there??)
In the midst of all the snow we’ve had lately, when I am not shoveling, I am fantasizing about Spring — waiting for my crocuses and imagining a lovely Spring dinner table. Back around Thanksgiving, we heard from Charlotte, and writing to us from California, she shared her recipe for a perfect, edible, and easy, table adornment — a biscuit ring. I began experimenting last week, and I’m planning on using these for Easter Dinner.
Depending on what herbs or adornments will compliment your meal, you have lots of flexibility here. I went pretty simple, using rosemary (dried from last year’s plant!) and sesame seeds. But I’ve been fantasizing about using Herbs de Provence, sage, and tarragon — or some combination thereof. A friend also suggested I could get even more sophisticated by making some lavender butter, but. . .
Here are the basics:
You need a can of Immaculate’s Biscuits (I chose Flaky, ’cause that’s what was on hand).
Some butter, melted.
Sesame Seeds, Chopped Dried Rosemary, or your favorite.
I also used a pastry brush, a mezzaluna for chopping the rosemary (because it has a cool name), some cooking spray, and a Bundt pan.
Preheat the oven and carefully open the biscuit can. Butter the top of each biscuit and cover the buttered side with as much — or as little — of the sesame seeds or rosemary. I went light on the rosemary, heavy on the seeds. Charlotte also suggested you could alternate between each biscuit. Place in the pan, smooshing a bit as you go along. For my first experiment, I used 7 of the biscuits — too little. For the second, I was bolder and put in the whole can. I like this better, and if I have an extra can, I might try to squeeze in a few more.
Then bake, keeping a good eye! You want the biscuits browning a little bit. After cooling, I turned the pan into a dish, then turned the ring onto another dish for serving. Aside from making the office smell amazing, the biscuits are easy to tear apart and totally delicious. Enjoy!