What I Baked on Sunday

Brunch Edition

On Saturday, Mary and I hosted a brunch at our house for a group of girls. The menu included: English muffins and scones, breakfast casserole, cinnamon roll-ups, and yogurt parfaits.

The English muffins and scones were store bought. Mary was in charge of the breakfast casserole and used her mom's recipe containing eggs, sausage, bread, milk, and cheese. I made the cinnamon roll-ups and yogurt parfaits.

Cinnamon Roll-ups from Full Moon, High Tide

1 loaf of thinly sliced bread, crusts removed
1 (8-ounce) package of cream cheese, softened
1 egg yolk
1/2 teaspoon vanilla
1 cup plus 2 tablespoons sugar
1/2 cup butter, melted
1 1/2 teaspoons cinnamon

• Preheat oven to 400. 
• Roll bread flat and set aside.
• Combine cream cheese, egg yolk, vanilla, and 2 tablespoons sugar, mixing well. Spread mixture on bread and roll tightly.
• Comine 1 cup sugar and cinnamon, blending well. Dip bread in butter, then cinnamon mixture.
• Arrange on baking sheet and freeze. Cut into bite-size pieces.
• Bake for 8 to 10 minutes or until lightly browned. 

These are always a hit. You can make them ahead of time and keep them in the freezer until you are ready to use them.

Fresh Fruit with Honey Vanilla Yogurt from Barefoot Contessa 

2 cups plain yogurt

2 tablespoons good honey

1/2 teaspoon pure vanilla extract

• Combine ingredients in a bowl.

I layered the yogurt in mason jars with fresh fruit and granola. So easy and clean up was a breeze. We just put the tops on the leftover jars and stuck them in the fridge. 

Some of the girls. 

We had the best time enjoying the beautiful weather on our patio. I would say it was a successful brunch judging by the fact that people were still at our house at 6pm when I left for the evening. I don't know why we don't entertain more often.