Welcome to the second annual brunch week hosted by Terri of Love and Confections and Susan of The Girl In The Little Red Kitchen! Join us May 5th through 10th while we celebrate the deliciousness of brunch and to prepare for Mother’s Day and summer brunching season. We have 32 bloggers bringing you their best brunch game, from cocktails to eggs benedict to donuts, there is something for everyone this week. Our amazing sponsors have donated some great prizes for a gigantic giveaway, please visit them all for more information.
Check out all the amazing recipes today:
Brunch Beverages:
Mother’s Tea from The Vintage Cook
Strawberry-Rhubarb Shrub from Healthy.Delicious.
Smoky Chipotle Bloody Mary from Sarcastic Cooking
Elderberry Whiskey Peach Smash from {i love} my disorganized life
Moscato Mojitos from Real Housemoms
Brunch Eggs:
Duck Hash from The Girl In The Little Red Kitchen
Cracked Crab Artichoke Benedict from Culinary Adventures with Camilla
Pancetta and Veggie Breakfast Skillet from Eat Your Heart Out
The Mess from Quarter Life (Crisis) Cuisine
Brunch Mains:
Spinach, Apple & Chicken Salad from White Lights on Wednesday
Brunch Breads:
French Toast Bake with Peaches and Almond Streusel from Food Faith Fitness
Mini Carrot Cake Pancake Stacks from Neighborfood
Carrot Cake Breakfast Cookies from The Spiffy Cookie
Peanut Butter and Jelly Baked Oatmeal from Take A Bite Out of Boca
Croque Madame Waffle from Hip Foodie Mom
Vanilla Chai Quick Bread from Savvy Eats
Blueberry Coffee Cake from My Catholic Kitchen
DIY Instant Oatmeal Bar from The Kitchen Prep
Brunch Fruit and Sides:
Lemon Blueberry Parfait from Love and Confections
Berry Mint Salad from Cooking In Stilettos
Brunch Desserts:
Chocolate Hazelnut Linzer Cookies from Hungry Couple
Lemon Curd Mousse Sugar Cookie Cups from Chelsea’s Messy Apron
Cinnamon Coffee Cake from Jen’s Favorite Cookies
Cookies for breakfast are even more acceptable when it’s cookies for brunch! These cookies were inspired by the “vegetable dessert” lovingly known as carrot cake. At first, it took a lot of restraint to not top these off with cream cheese icing, just like it’s dessert-cousin. In an effort to keep these breakfast cookies more breakfasty and less desserty, I topped half of them with shredded coconut (half without for the coconut haters). This small addition made all the difference, adding just the right amount of sweetness without being overbearing. And now you can start your day with cookies (without the guilt and/or judging eyes).
Today may be my final #BrunchWeek recipe post, but there are still two more days until the finale. There are a lot of great prizes which you should not miss out on, so be sure to enter using the Rafflecopter widget at the end of this or any of my posts this week. Learn more about the specific items up for grabs HERE.
One year ago: Mini Greek-Style Meatloaves
Two years ago: Homemade Imo’s Pizza
Three years ago: Avocado Fries
Continue reading: Carrot Cake Breakfast Cookies #BrunchWeek