My two days of cooking and preparing our brunch was worth it as the meal and desserts were all well received. My first Easter brunch menu included cranberry glazed ham, honey bacon, quiche brownies, orange cream french toast, lemon cream pancakes with blueberry orange sauce, fresh fruits with sauces, deviled eggs, cheesy wheat spirals, cocunut cream pie, sugar cookies, chocolate mint brownies, chocolate pudding cupcakes, “peep”-tinis and David’s Kool-aid creation. I even attempted homemade bread in the shape of a bunny but he looked a bit more like a turtle. He was a tasty loaf none-the-less.
I’m quite pleased with my centerpiece and have even prepared a condensed version of it to take to work and share some left-over Easter treats with my work “peeps.”
As usual I didn’t get to photograph my entire buffet before the digging in commenced but I will try to post recipes with pictures very soon.
I can’t think of a better way to have spent an afternoon than to look to God with gratitude for his love, sacrifice and many gifts, to warm our spirits, hearts and tummy’s with laughter and joy and to watch our son learn and grow before our very eyes.