Easter is a great time to host friends and family for a simple yet delicious brunch – after the egg hunt, of course!
Spring is blooming on your Easter table. From yellow chick cupcakes to blueberry French-toast eatables, there are plenty of ways to wow your brunch guests with simple, seasonal recipes.
“Between hiding eggs and preparing baskets, you may be tempted to fall back on brunch basics like pancakes and scrambled eggs but that’s no fun,” says McCormick executive chef Kevan Vetter. “With simple pantry staples – like food colour – and a little planning the night before, you can enjoy a fun and a tasty holiday brunch.”
For more recipes and tips, check out McCormick.com and visit McCormick Spice on Facebook and Pinterest.
– Family Features
Baby Chick Cupcakes
Prep time: 30 minutes
- 1 packet (340g) white confectionery coating wafers
- 1 cup (2 sticks) butter, softened
- 2 tsp McCormick Pure Vanilla Extract
- 1 box (450g) confectioners’ sugar
- 1 jar (200g) marshmallow creme
- 1 tsp Sunflower colour from McCormick Color from Nature Food Colors
- 2 tbsp milk, plus additional (optional)
- 48 unfrosted mini yellow cupcakes, baked in white paper liners
- sprinkles (optional)
- additional McCormick Color from Nature Food Colors (optional)
- To make the broken egg shell pieces: melt the coating wafers as directed on the packet. Spread onto a large foil-lined baking tray that is at least 0.5cm thick. Refrigerate for about 10 minutes or until firm. Break into small, irregular pieces. Set aside.
- In a large bowl, beat the butter with an electric mixer on a medium speed until light and fluffy. Add the vanilla and mix well. Gradually beat in the confectioner’s sugar, beating until well blended after each addition, frequently scraping the sides and the bottom of the bowl. Beat in the marshmallow creme until well blended. In a small bowl, stir the food colour into the milk until dissolved. Add coloured milk to the frosting and beat until light and fluffy. Stir in additional milk, as needed, to reach the desired consistency.
- To decorate the cupcakes: spoon the frosting into a large pastry bag fitted with a large round tip. Pipe two dollops of frosting on top of each other to form a baby chick. If desired, insert sprinkles into a face for eyes and beak. Or tint any remaining frosting with food colours to pipe out the eyes and the beak.
- Place the coating wafer pieces around the bottom of the baby chick to resemble a broken egg shell.
Overnight Lemon Blueberry Muffin Casserole
Prep time: 15 minutes
Cook time: 30 minutes
- 1/2 cup firmly packed light brown sugar
- 1/2 cup flour
- 2 tsp McCormick Cinnamon, ground
- 1/4 cup (1/2 stick) cold butter, cut into chunks
- 6 eggs
- 1 cup, plus 2 tbsp milk, divided
- 1/4 cup, plus 2 tbsp granulated sugar, divided
- 1 tsp McCormick Cinnamon, Ground
- 1 loaf French bread, cut into 2.5cm cubes
- nonstick cooking spray
- 1 package (225g) cream cheese, softened
- 1 tbsp McCormick Pure Lemon Extract
- 2 cups blueberries, divided
- To make the Streusel Topping: In a medium bowl, mix together the brown sugar, flour and cinnamon. Cover. Set aside until ready to assemble in the morning.
- To make the casserole: in a large bowl, mix together the eggs, one cup of milk, 1/4 cup granulated sugar and cinnamon with a wire whisk until well blended. Add the bread cubes and toss gently to coat. Pour evenly into a 33-by-22cm baking dish sprayed with a nonstick cooking spray.
- In a medium bowl, mix together the cream cheese, remaining milk and sugar, and lemon extract until well blended. Gently stir in one cup of blueberries. Spread evenly on top of the bread cubes. Top with remaining blueberries. Cover. Refrigerate overnight.
Heat oven to 180C
- Remove the casserole from the refrigerator. Let stand for 10-15 minutes.
- Cut the butter into a Streusel Topping mixture with a pastry blender or two knives until the mixture resembles coarse crumbs. Sprinkle over the casserole. Bake for 30 minutes or until golden brown. Let stand for five minutes before serving.
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