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bunchofbri

Need a last minute holiday-morning breakfast idea?

Need a last minute holiday-morning breakfast idea? 🫐🍓
You likely already have all of the ingredients in your panty for this beautiful Dutch Baby. It’s light, it’s airy and it comes together in just about 5 minutes! My favorite recipe is from @nytcooking - but feel free to make the topping combinations your own. I love fresh berries + a drizzle of maple syrup 🥰

The holiday is almost here and my belly sure is re

The holiday is almost here and my belly sure is ready! 🫣
One of the things I am most excited about are the potatoes - I mean how many ways can one eat potatoes in a single day? These roasted sweet potatoes are so flavorful, mixed with garlic, crushed walnuts, fresh rosemary + grated parmesan.
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Wash, peel + dice sweet potatoes into bite size pieces. Peel about 6 cloves of garlic and cut into thirds or quarters. Spread evenly on a baking sheet and generously coat with a neutral oil - such as avocado oil. Sprinkle with fresh rosemary and bake at 350 for 20-25 minutes until soft.
Once cooled - Toss with crushed walnuts and sea salt. Top with freshly grated parmesan before serving!

This Whipped Feta would make the perfect app or si

This Whipped Feta would make the perfect app or side dish for your holiday spread 🥰
Sprinkle, drizzle, or mix with your favorite flavors to create a creamy + irresistibly smooth dip - the options are endless! I opted for a simple olive tapenade, olive oil drizzle, + red pepper flakes
〰️
What you'll need for the base:
- 8oz block of feta
- 1 cup plain greek yogurt
- 2 tbsp olive oil
- 1 garlic clove
- juice of one lemon
- black pepper + red pepper flakes

- toppings of your choosing: olives, tomatoes, nuts, spices

In a blender or food professor, combine all the ingredients: feta, greek yogurt, olive oil, lemon juice, garlic, red pepper flakes and black pepper. Blend until entirely smooth and creamy.
Transfer dip into a serving bowl and top with desired toppings! Serve cold with side of crostini, crackers, veggies or chips to dip

When I tell you this Tiramisu Cake may be the best

When I tell you this Tiramisu Cake may be the best tasting thing I've ever put in my mouth 🤭🫨🕺🏻🪩
A ✨twist✨ on the traditional recipe to make things a little bit easier this holiday season. The cake is soft + moist - soaked in espresso and topped with the most creamy + delectable mascarpone whipped topping
〰️
What you'll need:
- Box of vanilla cake mix + associated ingredients
- 8oz mascarpone
- 1 cup heavy cream
- 1 tsp vanilla extract
- 1/4 c sweetened condensed milk
- 1/4 c espresso (or instant coffee with hot water)
- 1 tbsp 2% (or whole) milk
- 1 tbsp coffee liqueur or other liquor of your choosing (bourbon or whiskey works)

Start either with a homemade or boxed vanilla cake mix - for this particular recipe, boxed is okay (and encouraged for ease!) because so many of the other flavors will shine through.
Bake the cake according to instructions + once finished, let cool entirely.

Once cooled - using a toothpick or fork, poke numerous holes in the cake. Pour mixture of espresso, sweetened condensed milk, milk, and the liqueur or liquor over the top + let it soak in entirely.

Meanwhile, in mixing bowl - combine heavy cream, mascarpone cheese, + splash of vanilla extract. Mix until thick and fluffy then spread evenly on the top of the cake.

Refrigerate for at least 1 hour, longer is recommended so the cake has time to soak up as much flavor as possible!
Generously sprinkle the top of the cake with cocoa powder + serve cold or at room temperature!

This pepper jelly + caramelized onion grilled chee

This pepper jelly + caramelized onion grilled cheese is such a delicious, elevated twist on a childhood classic 😇😮‍💨 it will blow your mind (+ tastebuds!)
〰️
In a skillet, heat a small amount of oil before adding thinly sliced sweet onions. Stirring frequently, cook the onions until caramelized. Meanwhile, coat the outer sides of two pieces of thinly sliced bread with mayonnaise. Layer gruyere (or other cheese of your preference) the caramelized onions + pepper jelly on the inside. Place the sandwich back on your skillet with the mayonnaise side down. Flip once lightly browned. Serve warm!

The cooler temps are moving in and there’s nothi

The cooler temps are moving in and there’s nothing I love more this time of year than cozying up on the couch with a big bowl of soup 🤭 This lasagna soup is an easy dump recipe: throw it all in and let it work its magic 🪄✨
〰️
What you’ll need:
1 pound ground beef
32oz vegetable stock
1 can tomato sauce
1 can (preferably fire-roasted) diced tomatoes
3 cloves garlic
1 bag of fresh spinach
8oz lasagna noodles or pasta of your choice

In a large sauce pan or dutch oven, brown ground beef. Once cooked evenly, add vegetable stock, tomato sauce, diced tomatoes, freshly chopped garlic. Bring to a low boil.
Add fresh spinach and pasta (either crushed lasagna noodles or pasta of your choice!). Allow to simmer on low for an additional 20 minutes, serve warm!
Top with grated parmesan or ricotta.

This Apple Cider Spritz is the perfect fall sip an

This Apple Cider Spritz is the perfect fall sip and it’s as simple as can be 🥰 It’s crisp, tangy, + a little bit sweet
〰️
How to: Option to add a brown sugar + cinnamon rim to your glass. Start by filling your glass with chilled Prosecco. Top with fresh (chilled) apple cider and a sprinkle of cinnamon 🍁🍂🥂

When I tell you this Browned Butter Butternut Squa

When I tell you this Browned Butter Butternut Squash Pasta is too good to be true 😮‍💨😮‍💨😮‍💨
The sauce is rich, velvety and full of flavor - complimented by the nutty aroma of the browned butter + the crunch of the crumbled walnuts. One bite and you’ll be running back for more!!!
〰️
What you'll need:
1 large butternut squash, diced
1 cup milk of your choice
2 cloves garlic
2 tbsp butter
1/3 cup crushed walnuts

To make the sauce: Dice butternut squash and spread evenly on a baking sheet and coat with neutral oil (such as avocado oil). Bake at 350 until soft and roasted. Remove from the oven and allow it to cool entirely.

Once cool, add butternut squash to a blender with milk and fresh garlic. Blend until entirely smooth. In a saucepan, heat the butter. Stir frequently until butter begins to brown and develops a nutty aroma. Add butternut squash mixture and stir until well combined. Allow the sauce to simmer and thicken before adding cooked pasta. Top with crushed walnuts for a crunch and serve warm!

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