brunch recipe

Check out this easy recipe for the best carrot cake banana bread from Delish.com

Carrot Cake Banana Bread

Cooking spray,

c. butter

c. sugar

c. brown sugar

eggs

milk

pure vanilla extract

c. all-purpose flour

baking powder

baking soda

cinnamon

kosher salt

nutmeg

bananas,

carrots

pecans,

block cream cheese,

c. butter, softened

I received a lot of compliments making this cake/bread. It's so light and moist. I added a generous amount of plump raisins to the batter which I believe elevated it.

For the frosting, I used one stick instead of 2 and nearly twice as much sugar.  

Thank you for this recipe ❤️

Excellent recipe. My family loved it. I used  some mascarpone cheese rather than cream cheese in the frosting and it just took it over the top.

Just made yumm I did not ice it I don&#39;t think it needs it.  Added extra cinnamon an Nutmeg just because I love it.  Will make again.

I've discovered - admittedly by my many viewings of the British Baking Show - that mixing the batter as little as possible makes the bread much lighter and fluffier than mixing too thoroughly. Also using an aluminum baking pan keeps the heat more evenly distributed so the bake doesn't brown too much on the top. This is a great recipe! Thanks for sharing!

I doubled recipe to make 2 big loafs! Amazing taste and texture! I used 3 1/2 cups of flour not the full 4 when I doubled it. Only slight change.

Super delish.  Moist and lovely with a fresh cup of coffee.

this bread is awesome my family all loved it!

Good recipe for the bread, the frosting was not very good. It was too salty and tastes like pure butter.

Delicious! I omitted the 1/2 cup brown sugar, doubled the carrots and walnuts and skipped the icing. This is my new go to banana bread recipe!

It was ok, but I felt that it could have used more spices and carrots, and even some raisins. Also, I did use a slightly different pan (because it was SO MUCH batter) and even 45 minutes was too long. So I'm not sure about the cooking time. I'd keep an eye on it after 40 minutes, if I were you. 

Also, while I altered my frosting, I did add a Pinch of salt, because everyone saying salt in frosting is gross doesn't seem to understand how salt works. Salt compliments flavours and activates your tongue in a certain way. There's a reason why Ina Garten says to put salt in your oatmeal, and Alton Brown says to put salt in your coffee.

Delicious recipe.  Like others have said, I also cut back on the sugar, ramped up the carrot, substituted walnuts for pecans (just because I didn't have any pecans) and also added a tablespoon of smooth peanut butter.  The resulting loaf is moist and full of flavour with no one ingredient dominating another.  I skipped the frosting, there's no need, but a smear of butter on a slice is delightful.

I doubled the carrots and put half teaspoon extra cinnamon.  Icing recipe measurements are way off so used a different recipe for the icing.

https://streaming.hearstdigitalstudios.com/9e0d87d5-3614-471f-a42b-48c3699d0b58/video_rover_16x9_1080p_hd_1552312808_68625.mp4

Your two favorite spring desserts, in one irresistible bread.

This Carrot Cake Banana Bread Is The Best Of Both Baking Worlds

Easy cinnamon rolls ready to eat in under 1 hour. These quick sweet rolls have a biscuit-like texture and are made with no yeast. You'll love our secret for making them the gooiest cinnamon rolls ever!

Easy Cinnamon Rolls

sour cream

all-purpose flour

salt

butter

brown sugar

heavy cream

sugar

vanilla extract

Preheat the oven to 375º Fahrenheit.

In a bowl, beat the eggs and sour cream until smooth and well mixed.

Add in the flour, salt, baking soda and baking powder. Stir well until the mixture is combined, but looks floury and craggy.

Turn out the dough onto a pastry mat. Press the dough together, folding in any dry pieces until the dough comes together. Don’t overwork the dough. Fold just until the dough no longer feels floury.

Press the dough out into a rectangle 16”x9”.

In a small bowl, combine the butter, brown sugar and cinnamon. Mix well.

Spread the cinnamon filling over the rolled out dough.

Roll up, jelly roll style and cut into 8 slices (about 2” thick each).

Spray a 9” deep dish round pan or pie plate with cooking spray.

Place the rolls, cut side up, into the pan.

Pour the warm cream overtop the rolls.

Bake for 30-35 minutes or until golden brown and baked through. (Check the center roll and make sure it is cooked through. It will be soft, but not doughy. This roll will take the longest to cook so the rolls are done when the center one is baked through.)

In a small bowl, whisk together the powdered sugar, vanilla extract and milk.

Drizzle the powdered sugar glaze over the warm rolls.

Serve immediately.

https://content.jwplatform.com/videos/AQwkmjwC.mp4

Easy cinnamon rolls ready to eat in under 1 hour. These quick sweet rolls have a biscuit-like texture and are made with no yeast. You’ll love our secret for making them the gooiest cinnamon rolls ever!

EASY CINNAMON ROLLS RECIPE

The recipe for Chicken and Waffles from Delish.com is just as good for brunch as it is for dinner.

Classic Chicken & Waffles

buttermilk

tbsp. kosher salt

chicken

Vegetable oil,

c. all purpose flour

paprika

cayenne

Kosher salt

black pepper

Large eggs

c. milk

tbsp. butter, melted,

Large eggs, separated

Is there something wrong with the waffle mixture.  That comes out pretty thick and dry.  I had to add milk to loosen it up.

This is very good. The shorter marinating time makes more sense than doing it overnight.  I added onion powder to the coating on the chicken because one reviewer thought it needed it.  We do have leftover waffles and that is fine with me.

It was great!  But we found the breading to be bland.  Needs more salt, garlic, and maybe some more spices. 
Otherwise it was a hit!

Love waffles & chicken, a great lunch!!!!

These classic buttermilk waffles are easy to make and come out fluffy and crisp each and every time. It&#x27;s a must-have recipe for turning an ordinary morning into something extra-special.

Fluffy and Crisp Buttermilk Waffles

unsalted butter (melted and cooled to room temperature)

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt; set aside.

In a medium bowl, whisk together the buttermilk, butter, eggs and vanilla extract. Add the wet ingredients to the dry ingredients and gently whisk to combine. Do not overmix!

Spray a waffle iron with non-stick cooking spray, then preheat. Once the waffle maker is ready, add the batter according to the manufacturer's instructions and cook for 2 to 3 minutes, or until the waffle maker indicates they are ready. Serve immediately, or place in a 300-degree oven to keep warm. Leftover waffles can be wrapped in plastic wrap, placed in a ziploc bag and stored in the refrigerator for 2 days or in the freezer for up to 1 month.

https://content.jwplatform.com/videos/0U5LOrad.mp4

These classic buttermilk waffles are easy to make and come out fluffy and crisp each and every time. It’s a must-have recipe for turning an ordinary morning into something extra-special. Whether you choose to top the waffles with the standard butter and syrup, fresh fruit, whipped cream, sprinkles, chocolate chips, or some combination… you are going to fall in love with this waffle recipe!

You know what makes this easy, classic French toast recipe even better? A thin slice of ham—the savory addition perfectly balances out the sweet maple syrup.

Country Ham French Toast

c. whole milk

half-and-half

tbsp. pure maple syrup,

Unsalted butter,

country ham

Texas toast-style-bread

By the time the french toast was done, the ham was tough and crusty.  Ham takes about 10-30 seconds a side to heat up.  French toast takes 4-5 minutes a side to fully cook.  Do yourself a favor and just serve the ham on top of the french toast when it's done.

So maybe I did the recipe wrong, but one cup of milk and one cup of half and half is WAYY too much for four eggs. I had half the batter left over, and I used it to make very watery eggs. Other than that, the taste was good, but the amount of ingredients should definitely be adjusted.

Make these fast and easy Creamed Spinach Baked Eggs using items you probably have in your pantry. A little feta on top takes it to the next level!

Creamed Spinach Baked Eggs

garlic, minced (0.16)

Tbsp all-purpose flour (0.02)

salt (0.02)

nutmeg (0.02)

pepper

Parmesan (0.41)

lb frozen chopped spinach* (1.27)

eggs (1.08)

oz feta (1.12)

Preheat the oven to 400ºF. Add the butter and garlic to a skillet and sauté over medium heat for about one minute. Whisk the flour into the melted butter and continue to cook and stir for about two minutes. The butter and flour should form a paste that will foam and bubble as it cooks.

Whisk the milk into the butter and flour mixture until there are no lumps. Stir in the salt, nutmeg, and some freshly cracked pepper (about 10 cranks of a pepper mill).

Allow the milk to come to a simmer, whisking often, at which point it will thicken to a gravy-like consistency. Whisk in the grated Parmesan until it has melted. Add the frozen chopped spinach (no need to thaw) and continue to stir and cook until it has heated through (about 5 minutes). Taste the creamed spinach and add more salt if needed.

Use a large spoon to create four wells in the creamed spinach. Crack one egg into each well. It's okay if the whites run outside of the wells. Sprinkle the crumbled feta over the entire skillet.

Bake the spinach and eggs for about 15 minutes in the preheated 400ºF oven, or until the whites are mostly set. Spoon the creamed spinach and an egg into a bowl and serve as is or with toast for dipping.

These southwest inspired tortilla baked eggs make an easy and delicious weekend breakfast with plenty of room for customization!

Southwest Tortilla Baked Eggs

Tbsp olive oil (0.09)

8" flour tortilla (0.14)

cheddar cheese (0.50)

red bell pepper (0.28)

Tbsp diced green chiles (0.25)

eggs (0.92)

Tbsp salsa (0.13)

green onion, sliced (0.06)

Preheat the oven to 350ºF. Brush the olive oil over the inside surface of a circular baking dish.

Press the tortilla down into the baking dish so that the edges fold up the sides of the dish. It may help to microwave the tortilla for a few seconds first to make it more pliable.

Sprinkle 1/2 of the shredded cheddar into the bottom of the tortilla. Dice the bell pepper and add it on top of the cheese along with the diced green chiles.

Crack four eggs into the dish on top of the vegetables and cheese. Season with a pinch fo salt and pepper.

Top with the remaining shredded cheese.

Bake the eggs for about 20 minutes, or until the whites are set and the yolks are still a bit liquid. You can shake the dish a bit to easily see how much the eggs are set.

After baking, spoon a couple tablespoons of salsa over the tortilla baked eggs and sprinkle the sliced green onion over top.

Loosen the tortilla by sliding a knife around the edge between the tortilla and dish, then slide the tortilla baked eggs out of the dish and use a large knife to cut it into quarters. Serve hot and enjoy!

Air fryer tilapia is super easy and healthy with just a few ingredients. Get golden brown and flaky fish every time by cooking your tilapia in the air fryer. You won&#x27;t believe the results!

Air Fryer Tilapia

fresh tilapia filets (approximately 6 oz each)

olive oil

chives (chopped)

parsley (chopped)

garlic

pepper (to taste)

salt (to taste)

Preheat air fryer to 400 degrees

Pat fresh tilapia fillets dry with paper towel.

In small bowl, stir together olive oil, chives, parsley, garlic, salt and pepper.

Brush over top of tilapia fillets.

Brush a little olive oil over bottom of basket or spray with cooking spray.

Cook for 8 to 10 minutes or until fish flakes easily with a fork and is no longer translucent.

Chorizo and scrambled eggs is a classic brunch combination. We&#8217;ve added cheese, onion and fresh herbs to make this a quick recipe filling enough for lunch or dinner too.

Chorizo and scrambled eggs

red onion

cooking chorizo

Handful of chopped fresh flat leaf parsley

cheddar

Sliced spring onion

Heat a drizzle of olive oil in a frying pan, then cook 1 red onion, sliced, over a medium heat for 10 minutes. Remove to a bowl. In the same pan, fry 250g cooking chorizo, skinned and crumbled, for 15 minutes or until cooked, then add to the onion with a handful of chopped fresh flatleaf parsley.

In a pan, melt a knob of butter, then add 6 medium free-range eggs, beaten, and a splash of milk. Season. Cook gently, stirring, until just set. Divide the egg and chorizo then serve scattered with grated cheddar and sliced spring onion.

These made from scratch strawberry pancakes are perfectly light, fluffy, and crispy around the edges. Topped with fresh strawberries and a lightly sweet strawberry sauce, these homemade pancakes are a perfect weekend brunch recipe.

Strawberry Pancakes with Strawberry Syrup

strawberries

lime juice

white vinegar or lemon juice

flour

vanilla

Combine strawberries (except for the ones reserved), 1/4 cup sugar and lime juice in small saucepan. Simmer over low heat for ten minutes stirring every couple of minutes. Remove from heat and allow to cool. Sauce will thicken upon cooling.

Combine milk and vinegar in small bowl and set aside for 5 minutes.

Combine flour, 3 tablespoons sugar, baking powder, baking soda and salt in large mixing bowl.

Add melted butter, egg, and vanilla to milk mixture.

Pour milk mixture into flour mixture stirring with whisk just until combined. Gently fold in the reserved strawberries; resisting the urge to over-mix.

Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cup of batter onto the skillet.  Cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

These will have everyone running out of bed to get some breakfast!

I much prefer fruit on my pancakes instead of syrup, but now I'm craving fruit IN my pancakes, too! These look fabulous!

My kids loved these! Perfect day starter!

Perfect timing, because I just bought the first fresh strawberries of the season. This is the perfect recipe to get kids out of bed. :)

We always have strawberries in our house so this is a great way to use them!

I definitely prefer fruit on my pancakes. I like that your recipe can substitute other fruits too!

My kids devoured these pancakes! The sauce is delicious!

LOVE all the strawberry flavor! Perfect way to use up your fresh berries in the summer!

This is such a delicious way to use up those fresh summer berries!!

absolutely delicious. used apple sauce instead of eggs.

I know for sure this would be a huge hit in my house!

WOW! These pancakes look incredible! The perfect morning treat!

My family loves all things with strawberries included! I might be able to get my kiddos up on time if I promise them a batch of these pancakes.

This is perfect for Sunday morning breakfast! I can't wait for fresh strawberries to come.

I would like to wake up with these! Yummy!

What a great way to start my day! These were hands down delicious; exactly what we needed for breakfast this morning!

My daughter had the idea of making pancakes with strawberries in them, after watching Daniel Tiger. ? I hunted around, found this recipe and....wow. Absolutely fantastic! The texture is perfect and the strawberries don’t sog it at all. Huge hit at my house! :)

Oh my, these pancakes were AMAZING! Everyone loved them! I can't wait to make them again and again!

My kids love everything about strawberries! They really enjoyed these pancakes!

I usually make blueberry pancakes so this was a fun change! My whole family enjoyed it.

A versatile old fashioned comfort food blueberry buckle recipe that can be used with any fresh seasonal fruit in place of the blueberries.

Blueberry Buckle

tsp vanilla extract

tsp baking powder

blueberries

all purpose flour

butter,

Preheat oven to 350 degrees F. Grease a...

Preheat oven to 350 degrees F. Grease a 10 inch spring form pan well and line the bottom with parchment paper if you like for easy release of the cake when it is baked.

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