As I was planning my Mother’s Day brunch a few weeks ago, I looked back through our tips and advice for making brunch ahead of time and discovered that we have written quite a lot on this topic over the years. What can I say — most of us aren’t morning people! When making brunch, we like to get a head start.
In case you’re planning your own Mother’s Day or graduation brunch, let me share some of our make-ahead advice with you, distilled into a few tips and recipe recommendations.
Quiche is a great make ahead breakfast, but I prefer a making a 10 egg crustless slow-cooker quiche/frittata on my day off and eating it over 3-5 days. It takes about 4 unattended hours on low heat but it comes out super light and fluffy.
The Great British Bakeoff is amazing. I’ve been binging it all week, watching Series 6. The only season on Netflix is PBS season 1, UK series 5, and the next season to come to Netflix will be PBS season 2, UK series 4 (weird, right?). So I’m watching all the ones around that so that I can binge on Netflix properly when the next season gets uploaded.
On a new-year-new-you kick and all about that clean-eating life? God knows I’m not, but I’m all about experimenting in the kitchen and looking into ways to cut out any unnecessary added sugar and preservatives. Enter these technicolor “sprinkles,” made from at-home dehydrated citrus zest and unsweetened, freeze-dried fruit.
Because there’s no sugar, the flavour will be sour/bitter.
This would be perfect for those that like to buy plain yogurt because they want to avoid added sugars and other ingredients. You could make your own fruit powders using a dehydrator, or your oven on its lowest setting, and then just toss the dust into a salt shaker with some rice to help keep the moisture out and increase its shelf life (but you would probably want to store it in the fridge when not in use).
If you want to be remotely healthy, don’t eat junk food. It’s that simple. Because it’s really not worth it (oh but it is, sometimes) when you try to burn off all those bad calories you just ate. Think about the exercise! Think about the weights! Think about the cardio! Think about all that when you’re about to eat a Big Mac and Fries because you need about an hour and a half of cardio or two hours of weights to whip that out your system.
Calorie counters do not combat sustenance, they combat gluttony. We are inundated with so much food in our day-to-day lives that it’s hard to give our body exactly what it needs rather than overconsuming. Junk food is particularly good at supplying calories. If you let your body follow its own will, you’ll consume your daily allowance of calories easily. Even when you’re trying to control your calorie intake, we typically overconsume. We’re meant to eat as much as possible in the wild, when food was scarce and we ran 30 miles a day. Now it isn’t, we don’t, and our brains don’t quite get that…
If you’ve got your cake and some basic buttercream, what’s next? What takes a cake from good to great? Decoration!
Creating an Instagram-ready cake doesn’t mean you have to be a pro with the pastry bag. Here are seven ways to make your cake look over-the-top dramatic — but don’t require decorating genius to achieve.
I’ve been trying to get the “swirl” effect I’ve seen on cheesecakes – hasn’t worked out so well, but practice makes perfect. Using cereal is interesting – texture, crunch, flavor… Nuts would be an interesting, but more expensive alternative.
Fruit is also nice – I’ve been meaning to do a cake so I can practice orange supreme. A “supreme” (if I got it correct) is where you take the skin of an orange wedge off – pretty, messy, and not much shelf life 😉
The art of the upside-down cake—pouring cake batter over fruit, then inverting it, once baked—was very common in the ’20s and ’30s. Before Dole started canning pineapples and selling rings in cans, pineapple upside-down cake was a fancy thing. Once cake mixes and canned fruit came along, the dish was ubiquitous.
Whether you’re on board or not, the spiralizing trend has taken off—and it’s rocketing to bacon-level heights. For those of you who have been living under a rock, a Spiralizer is a kitchen gadget—ranging from $15 to $50—that functions similarly to a large pencil sharpener, by cutting fruits and vegetables into long, curling faux-noodles. Pasta is the enemy of hard-core spiralizers; they specialize in creating curly vegetable alternatives. However, if you’re like me and need a little more convincing before buying one, here are five ways to use your Spiralizer beyond the standard vegetables-for-spaghetti swap.
YouTuber Russell Munro used a 3D printer to construct the transforming base for this cake. All of the baked and frosted parts then help to cover up the motors and other mechanisms that allow this wonderful creation to transform.
You can get a better look at the skeleton in this video:
You’ve seen labels advertising “unbleached” flour. Few labels announce that their flour is “bleached,” but that’s exactly what happens to most white flour. It’s not just about the color, though—it’s an actual chemical change. Here’s how it works and why your cakes just wouldn’t taste the same without it.