Easter Brunch!

Happy Easter!

Do YOU still get presents from the Easter bunny? 

I do!

It never gets old.

Thank you Mommy for the great Easter surprise! Since this is the first Easter that I would not be spending with my family, I wanted to make it a little special for myself. So, what better way than to make a delicious brunch! 

I was inspired by Pinterest, and decided a Stuffed French Toast was the perfect way to ring in my Easter brunch! This is a super easy meal to make and was outrageously satisfying!

Print this recipe!

Peanut Butter Chocolate Banana Stuffed French Toast

Mix together 1 egg, 1/4 cup soy milk, and 1/2 teaspoon cinnamon

Peanut Butter

Banana

Dark Chocolate Chips

Make a sandwich 

Bathe in the egg mixture for 2 - 3 minutes

Flip and wait another 2 - 3 minutes

Melt 1.5 teaspoons butter over medium heat

Cook for 2 - 3 minutes or until golden brown

Flip and make the other side golden 

Serve with strawberries and a Birdie Friend!

Cupcakes!

Cupcakes are definitely one of my favorite things. They are so cute and dainty and you can be so creative with them. Cupcakes can be molded and shaped into any flavor combination possible and the result is almost always delicious.

So naturally, last week I was going through cupcake withdrawals having not produced a single mini cake in my oven in MONTHS! And with the Kentucky Derby coming up soon, I got a little creative with the traditional Derby dessert...Derby Pie.

Here's what I came up with:

Bourbon Scented Vanilla Cupcakes

 with a 

Bourbon Nut Buttercream 

and 

Chocolate Ganache Filling

I was essentially going for the same flavors you would find in this traditional pie...chocolate, nuts, and bourbon... but put into a slightly different form.

I was extremely happy with the result, and I hope you make these for your next Derby Party on May 5th, 2012!

For starters, I'll give you the cupcake recipe.

Print this recipe!

Bourbon Scented Vanilla Cupcakes
Adapted from Eat, Live, Run

Ingredients

• 3 cups bleached cake flour
• 1.5 teaspoons baking powder
• 1/2 teaspoon salt
• 12 Tablespoons butter, softened
• 1.5 cups cane sugar
• 4 eggs
• 1 cup soy milk
• 1 Tablespoon vanilla extract
• 2 Tablespoons bourbon
• 2 Tablespoons water
• 1 teaspoon cane sugar

Directions
Sift all of the dry ingredients together and set aside.

It may get a tad messy

In a large mixing bowl, cream the butter and sugar together for 3 - 4 minutes or until light and fluffy. 

Add in the eggs, one at a time, until everything is fully combined. Beat of medium high speed for another 3 - 4 minutes.

Next, alternately add in the sifted flour mixture and the milk + vanilla, being sure to start by adding the flour, and ending by adding the flour. The pattern should look like this:

1/3 flour mixture, 1/2 milk, 1/3 flour mixture, 1/2 milk, 1/3 flour mixture

Be sure you do NOT over-mix the batter, or your cupcakes will turn out tough!

Fill cupcakes liners 2/3 of the way up with batter and baked at 350 degrees for 20 - 22 minutes, rotating the pan 180 degrees half way through baking.

Allow to cool on a cooling rack. Once the cupcakes are cool enough to handle, mix the bourbon, water, and sugar together in a small bowl. Take a teaspoon of the liquid and drizzle onto the top of the cupcake. The liquid should instantly soak in.

You are now ready to fill and frost your cupcakes!