Easter Brunch Ideas

Well, Easter is going to look very different for our family this year given COVID-19 and social distancing. Typically, my parents host a large Easter brunch for my siblings and extended family. Complete with a color-coded egg hunt for the children (i.e., each child is assigned one egg color) and a beer and mini prosecco bottle hunt for the adults. Sam and Emma were devastated when they heard Governor Inslee extended his Stay-At-Home order because they knew it meant no Easter celebration at Grandma Lo-Los and Papa Buff’s house.

So, instead, I have assured Sam and Emma that Mallory and I will rally and throw our own super-fun Easter brunch and egg hunt. In addition to promising that I will let the Easter Bunny know that Easter baskets need to be delivered to our house instead of Grandma’s. Mallory and I did a little dry run this weekend of some of the recipes we are planning on making for Easter this Sunday. Here is what is on our Easter menu this year: Carrot Cake Baked Oatmeal, Bacon-Wrapped Carrots, Egg Puff, Carrot Sheet Pan Pancakes and Carrot Chocolate Covered Strawberries.

Carrot Cake Baked Oatmeal

Ingredients:
2 tbsp. unsalted butter
1 c. freshly grated carrots (about 2 carrots)
2 c. old-fashioned oats
1/2 c. brown sugar, very lightly packed
1/4 c. walnuts, chopped (optional)
1/4 c. currants* (optional)
1 tsp. baking powder
1/2 tsp. kosher salt
1/2 tsp. cinnamon
1/4 tsp ginger
1 1/2 c. milk
1/4 c. unsweetened applesauce
1 large egg
1/2 tsp. pure vanilla extract
handful unsweetened coconut
Topping
1/2 c. mascarpone
2 tbsp. milk
1 tbsp. maple

Directions:
Step 1: Preheat oven to 375°. Brown butter on stove by cooking on medium heat until golden, swirling occasionally. Set aside to cool. (You can forgo the browning and just melt butter for a less caramelized flavor.)
Step 2: Grate carrots using a cheese grater or food processor.
Step 3: Combine oats, grated carrots, brown sugar, walnuts, currants, baking powder, salt, cinnamon, and ginger in a medium bowl. Stir together.
Step 4: Into the cooled butter, whisk together milk, applesauce, egg, and vanilla.
Step 5: Add milk mixture to oat mixture and stir to combine.
Step 6: Pour mixture into an 8″x10″ baking dish (or similar). For an extra pretty presentation, sprinkle with coconut and currants. Bake for 20-22 min.
Step 7: Meanwhile, make mascarpone cream. (You don’t have to serve with cream, but I highly recommend it!) In a small bowl, gently whisk together mascarpone, milk, and maple syrup until just smooth. Cream will thicken as it sits.
Step 8: Serve warm. Garnish individually with cream.

Recipe Credit: The Faux Martha

Bacon-Wrapped Carrots

Ingredients:
Full size carrots
Maple Syrup
Bacon

Directions:
Step 1: Preheat the oven to 400°F, then rinse and peel the carrots.
Step 2: Wrap one or two bacon strips around each carrot.
Step 3: Cover a cookie sheet with tinfoil, then set a cooling rack on top. Place the carrots on top of the cooling rack. (This helps keep the carrots and bacon perfectly crisp.) Bake for 15 minutes.
Step 4: Remove from oven. Brush the carrots with maple syrup for extra flavor, then return them to the oven for an additional 20+ minutes (until carrots can be sliced with a fork and bacon is crisp).

Recipe Credit: Pure Wow

Egg Puff

Ingredients:
5 eggs
1 cup cottage cheese
1/4 cup flour
1/4 tsp sugar
1/2 tsp baking powder
1/2 stick melted butter
2 cups shredded cheese

Directions:
Step 1: Beat first 5 ingredients together.
Step 2: Add in melted butter.
Step 3: Fold in cheese and any extras of your choosing (we often add diced green chilies and bacon or sausage).
Step 4: Pour into greased 8-inch pie pan.
Step 5: Bake at 350 for 25 minutes to 40 minutes, until lightly golden on top.

Recipe Credit: Chris Berry (Thank you!)

Carrot Sheet Pan Pancakes

Ingredients:
1 ¾ cups milk (I used whole milk)
2 eggs
1⁄4 cup butter + more (approximately 2 tablespoons) to melt on tinfoil covered sheet pan
4 medium carrots, chopped (larger chunks are fine, just going into blender)
2 cups flour (I used half white, half whole wheat)
2 tablespoons baking powder
1 teaspoon salt
4 tablespoons sugar
½ tsp nutmeg
¾ tsp cinnamon
½ cup finely chopped walnuts (can be skipped, but I like the texture the nuts add)

Directions:
Step 1: First you will need to get your blender out!
Step 2: Pour Milk into blender; add eggs and butter.
Step 3: Mix briefly to put egg and butter through milk.
Step 4: Add carrots and blend well (until carrots are completely mixed through; no chunks left!!) Add flour, baking powder, salt, and sugar; mix in blender until all ingredients are mixed through.
Step 5: Then add nutmeg and cinnamon and mix for about 1 minute.
Step 6: Then add walnuts and mix by hand.
Step 7: Preheat your oven to 425 degrees. Line your rimmed sheet pan (I used a quarter sheet pan and had leftover batter) with aluminum foil, brush with melted butter. Pour your pancake batter evenly, it should be no taller than 3/8″ tall.
Step 8: Bake your pancakes for approximately 20 minutes.
Step 9: The trick to getting it toasty and brown on top is to turn on your broiler and let it broil for a minute or two, making sure to rotate the pan every minute until you get the browning you want.
Step 10: Remove the sheet pan and allow to cool completely. Cut into squares (or use cookie cutters to cut into fun Easter shapes) and serve!

Recipe Credit:Food.com/Hello, Wonderful

Carrot Chocolate Covered Strawberries

Ingredients:
1 bag Orange Candy Melts
Strawberries

Directions:
Step 1: Rinse and dry strawberries.
Step 2: Line baking sheet with parchment paper.
Step 3: Melt your Candy Melts by pouring them into a pan on low heat, stirring constantly with a rubber spatula.
Step 4: Hold your pot of chocolate (candy melts) at an angle. Grab strawberries by the stem and dip both sides in the chocolate and place on your parchment paper. Let Strawberries set on your counter until hard.

And come check out the blog tomorrow for the new Easter cocktail we are making this year (and what cocktails we have made for our last several Easter brunches). Cheers!