2017-04-12 / Entertainment

A Spring-Inspired Easter Brunch

Sweet ideas for a bright, seasonal spread

Spring is blooming on your Easter table. From yellow chick cupcakes to blueberry French-toast casseroles, 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,” McCormick Executive Chef Kevan Vetter said. “With simple pantry staples – like food color – and a little planning the night before, you can enjoy a fun and tasty holiday brunch.”

These simple tips from Vetter can help you trans- form a boring brunch into a colorful Easter feast.

ffi Waffle art is a fun way to get kids (and adults)
involved during breakfast time. Try tinting the
waffle batter orange by using McCormick Color
from Nature Food Colors. Cut them into wedges
hot out of the iron and pipe green frosting for the
stems to create these Carrot-Shaped Waffles.

Making French toast for a crowd can be a hassle.
Instead, make a sweet breakfast casserole the night
before to pop in the oven Easter morning. Add
fresh, sweet-tart blueberries to celebrate spring.

Rather than splurging on designer cupcakes, just
pipe yellow marshmallow creme on mini
cupcakes for a baby chick then decorate with
sprinkles for the nose and cut up wafers to look
like a hatching egg.

For more recipes and tips, check out McCormick.com
and visit McCormick Spice on Facebook and Pinterest.

Baby Chick Cupcakes

Prep time: 30 minutes Servings: 24

1 package (12 ounces) white
confectionary coating wafers
1 cup (2 sticks) butter, softened
2 teaspoons McCormick Pure Vanilla
Extract
1 box (16 ounces) confectioners’ sugar
1 jar (7 ounces) marshmallow creme
1 teaspoon Sunflower color from
McCormick Color from Nature
Food Colors
2 tablespoons 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 broken egg shell pieces: melt coating
wafers as directed on package. Spread on large
foil-lined baking sheet to 1/4-inch thickness.
Refrigerate about 10 minutes, or until firm.
Break into small, irregular pieces. Set aside.
In large bowl, beat butter with electric mixer
on medium speed until light and fluffy. Add
vanilla; mix well. Gradually beat in confec-
tioners’ sugar, beating until well blended after
each addition, frequently scraping sides and
bottom of bowl. Beat in marshmallow creme
until well blended. In small bowl, stir food
color into milk until dissolved. Add colored
milk to frosting; beat until light and fluffy. Stir
in additional milk, as needed, to reach desired
consistency.
To decorate cupcakes: spoon frosting into
large pastry bag fitted with large round tip.
Pipe two dollops of frosting on top of each
other to form baby chick. If desired, insert
sprinkles into face for eyes and beak. Or tint
any remaining frosting with food colors to pipe
out eyes and beak.
Place coating wafer pieces around bottom of
baby chick to resemble broken egg shell.

Carrot-Shaped Waffles

Prep time: 10 minutes Cook time: 20 minutes Servings: 6

Nonstick cooking spray
2 cups all-purpose waffle and
baking mix
1 1/3 cups milk
1 egg
2 tablespoons vegetable oil
3 teaspoons McCormick Pure Vanilla
Extract, divided
1 1/4 teaspoons Sunflower color from
McCormick Color from Nature
Food Colors, divided
1 teaspoon Berry color from
McCormick Color from Nature
Food Colors
1/2 teaspoon Sky Blue color from
McCormick Color from Nature
Food Colors
1 cup heavy cream
1/4 cup confectioners’ sugar

Heat round waffle iron. Spray with nonstick
cooking spray. In medium bowl, mix together
waffle mix, milk, egg, oil, 2 teaspoons vanilla
and 1 teaspoon each sunflower and berry colors
until blended. Let batter stand 5 minutes to
allow color to fully develop.
Pour about 1/3 cup batter onto center of
waffle iron. Close lid. Cook about 3 minutes,
or until no longer steaming. Carefully remove
waffle. Repeat with remaining batter. Cut each
waffle into 8 triangles. Set aside.
In another medium bowl, stir sky blue color
and remaining sunflower color into cream. Add
confectioners’ sugar and remaining vanilla;
beat with electric mixer on high speed until
stiff peaks form. Spoon into re-sealable plastic
bag. Cut piece off one bottom corner.
To decorate and serve waffles, place waffle
triangles onto serving plates and pipe green
colored cream on wide side of each triangle to
resemble carrot tops.

Overnight Lemon Blueberry Muffin Casserole

Prep time: 15 minutes Cook time: 30 minutes Servings: 12

Streusel Topping:
1/2 cup firmly packed light
brown sugar
1/2 cup flour
2 teaspoons McCormick
Cinnamon, Ground
1/4 cup (1/2 stick) cold
butter, cut into chunks

Casserole:
6 eggs
1 cup, plus 2 tablespoons,
milk, divided
1/4 cup, plus 2 tablespoons,
granulated sugar,
divided
1 teaspoon McCormick
Cinnamon, Ground
1 loaf French bread, cut
into 1-inch cubes
nonstick cooking spray
1 package (8 ounces)
cream cheese, softened
1 tablespoon McCormick
Pure Lemon Extract
2 cups blueberries,
divided

To make Streusel Topping: In
medium bowl, mix together

brown sugar, flour and cinnamon.
Cover. Set aside until ready to
assemble in the morning.
To make Casserole: In large
bowl, mix together eggs, 1 cup
milk, 1/4 cup granulated sugar
and cinnamon with wire whisk
until well blended. Add bread
cubes; toss gently to coat. Pour
evenly into 13-by-9-inch baking
dish sprayed with nonstick
cooking spray.
In medium bowl, mix together
cream cheese, remaining milk
and sugar, and lemon extract
until well blended. Gently stir in
1 cup blueberries. Spread evenly
on top of bread cubes. Top with
remaining blueberries. Cover.
Refrigerate overnight.
Heat oven to 350 F.
Remove casserole from
refrigerator. Let stand 10-15
minutes.
Cut butter into Streusel
Topping mixture with pastry
blender or two knives until
mixture resembles coarse
crumbs. Sprinkle over casserole.
Bake 30 minutes, or until golden
brown. Let stand 5 minutes
before serving.

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