Fall for Brunch

Brunch – a late morning meal eaten instead of breakfast and lunch.

Fall for Brunch this season! Here are some delectable appetizer, snack, and dessert ideas to freshen up your menu. Invite your friends and family and have fun with it!

Breakfast Quesadilla

• 2 large flour tortillas
• 4 large eggs
• 1/4 cup milk
• Salt and pepper to taste
• 1/2 cup shredded cheese (such as cheddar or Monterey Jack)
• 1/4 cup diced bell peppers
• 1/4 cup diced onions
• 1/4 cup diced cooked bacon or sausage (optional)
• Salsa, sour cream, or guacamole for serving (optional)

1. In a bowl, whisk together the eggs, milk, salt, and pepper until well combined.
2. Heat a non-stick skillet over medium heat and spray with cooking spray or melt a small amount of butter.
3. Pour the egg mixture into the skillet and cook, stirring occasionally, until the eggs are scrambled and cooked through. Remove from heat.
4. In a separate skillet or on a griddle, heat one tortilla over medium heat.
5. Sprinkle half of the shredded cheese evenly over one half of the tortilla.
6. Spread half of the scrambled eggs over the cheese.
7. Sprinkle half of the diced bell peppers, onions, and cooked bacon or sausage (if using) over the eggs.
8. Fold the tortilla in half, pressing down gently with a spatula to seal the quesadilla.
9. Cook for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted.
10. Remove the quesadilla from the skillet and repeat the process with the remaining tortilla and ingredients.
11. Once both quesadillas are cooked, let them cool for a minute before slicing into wedges.
12. Serve the breakfast quesadillas with salsa, sour cream, or guacamole if desired.

Southern Carrot Cake

For the cake:

• • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 cup vegetable oil
  • 4 large eggs
  • 2 cups grated carrots
  • 1/2 cup crushed pineapple, drained
  • 1/2 cup chopped walnuts or pecans (optional)

For the cream cheese frosting:

• • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set aside.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. Add the vegetable oil and eggs to the dry ingredients, and mix until well combined.
4. Stir in the grated carrots, crushed pineapple, and chopped nuts (if using) until evenly distributed.
5. Divide the batter equally between the prepared cake pans.
6. Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
7. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
8. While the cakes are cooling, prepare the cream cheese frosting. In a mixing bowl, beat the cream cheese and butter until smooth and creamy.
9. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
10. Stir in the vanilla extract and continue beating until the frosting is light and fluffy.
11. Once the cakes are completely cooled, spread a layer of cream cheese frosting on top of one cake layer. Place the second cake layer on top and frost the entire cake with the remaining cream cheese frosting.
12. Optional: You can garnish the cake with additional chopped nuts or grated carrots for decoration.
13. Slice and serve this Southern carrot cake to enjoy the perfect balance of sweetness and spice.

Cheese-Stuffed Garlic Knots

• • 1 pound (450g) pizza dough, store-bought or homemade
  • 4 tablespoons unsalted butter, melted
  • 2 cloves garlic, minced
  • 1/4 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • Fresh parsley, chopped (optional)
  • Marinara sauce, for dipping (optional)

1. Preheat your oven to the temperature specified on the pizza dough package or to 400°F (200°C) if using homemade dough.
2. On a lightly floured surface, roll out the pizza dough into a rectangle, about 1/4 inch thick.
3. Cut the dough into strips, approximately 1 inch wide and 4-5 inches long.
4. In a small bowl, mix together the melted butter and minced garlic.
5. Take one strip of dough and stretch it slightly. Place a small amount of shredded mozzarella cheese in the center of the strip and fold the dough over to enclose the cheese. Pinch the edges to seal and roll it into a knot shape.
6. Repeat the process with the remaining dough strips and cheese.
7. Dip each knot into the garlic butter mixture, making sure it is fully coated. Place the coated knots on a baking sheet lined with parchment paper.
8. Sprinkle the knots with grated Parmesan cheese.
9. Bake in the preheated oven for about 12-15 minutes, or until the knots are golden brown and cooked through.
10. Remove from the oven and brush the knots with any remaining garlic butter mixture. Sprinkle with chopped parsley, if desired.
11. Serve the cheese-stuffed garlic knots warm. They are delicious on their own or served with marinara sauce for dipping.

Orange Rolls

Ingredients for the dough:

• • 4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 1 cup warm milk
  • 1/4 cup unsalted butter, melted
  • 2 large eggs

Ingredients for the filling:

• • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • Zest of 2 oranges

Ingredients for the glaze:

• • 1 cup powdered sugar
  • 2 tablespoons fresh orange
  • Zest of 1 orange

1. In a large mixing bowl, combine the flour, sugar, salt, and yeast. Mix well.
2. In a separate bowl, whisk together the warm milk, melted butter, and eggs.
3. Pour the wet ingredients into the dry ingredients and mix until a dough forms.
4. Knead the dough on a lightly floured surface for about 5 minutes, until it becomes smooth and elastic.
5. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
6. While the dough is rising, prepare the filling by combining the softened butter, sugar, and orange zest in a small bowl. Mix until well combined.
7. Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle, about 1/4 inch thick.
8. Spread the filling evenly over the dough, leaving a small border around the edges.
9. Starting from one of the longer sides, tightly roll up the dough into a log.
10. Cut the log into 12 equal-sized rolls and place them in a greased baking dish.
11. Cover the rolls with a clean kitchen towel and let them rise for another 30 minutes.
12. Preheat your oven to 375°F (190°C).
13. Bake the rolls in the preheated oven for 20-25 minutes, or until they are golden brown.
14. While the rolls are baking, prepare the glaze by whisking together the powdered sugar, orange juice, and orange zest in a small bowl until smooth.
15. Remove the rolls from the oven and let them cool for a few minutes.
16. Drizzle the glaze over the warm rolls.
17. Serve the Orange Rolls while still warm and enjoy!