Ingredients

12 Tbs. unsalted butter, separated
1 1/4 cup whole milk
3 Tbs. granulated sugar
1 packet or 2 1/4 tsp. active dry yeast
4 - 4 1/4 cups Bob's Red Mill Unbleached All Purpose Flour
1 egg
2 Tbs. chopped fresh herbs, such as rosemary and thyme
2 tsp. salt
Flaky sea salt

Directions

In a medium saucepan melt 8 tablespoons butter over medium heat. Add milk and sugar and stir to combine. Using a thermometer check that the temperature of the butter and milk mixture is around 100°F- 105°F. Remove from heat. Add yeast. Stir to dissolve and let yeast bloom for about 5 minutes or until the mixture is bubbly. If mixture does not bubble and smell \"yeasty\" throw it out and start over, your yeast may not be active.

Pour yeast mixture into the bowl of a stand mixer fitted with a dough hook. Add 4 cups of flour. Turn the mixture on low and knead until just combined about 1 minute. Add egg, 11/2 tablespoons chopped herbs, and salt and continue kneading dough on low speed until soft and smooth, adding remaining 1/4 cup flour if dough is too wet. Dough should be tacky but not sticky.

On a lightly floured surface shape dough into a ball then place in a large greased bowl. Cover with plastic wrap and let dough rise in a warm draft free area for about 1 1/2 hours or until doubled in size. Remove plastic wrap and gently punch down the dough. Cut dough into 4 equal pieces then shape into small balls about 2 oz. each. There should be 20 dough balls in total.

Place the shaped dough into a greased 13” x 9” pan. Melt the remaining 4 tbs. butter. Gently brush the dough with melted butter then top with remaining herbs and sprinkle with sea salt. Let dough rise 30 minutes. While dough is rising pre-heat oven to 350°F.

Bake Parker House Rolls for 25 to 30 minutes or until golden brown. Serve rolls warms.

Makes 20 rolls.

Get More Recipes from Amanda Frederickson

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Makes about 10 buns

Starter

150 g sweet starter (mix 10 g of your active sourdough starter with 30 g all-purpose flour, 15 g water and 10 g brown sugar, leave to double then feed again with 50 g ap flour, 25gr water and 10 g brown sugar; when it doubles use in the final dough; the whole procedure usually takes about 1 day and a half at room temperature 21 degrees Celsius).

Final dough
400 g T500 flour (like all-purpose)
100 g T850 flour (bread flour)
2 eggs (108 g)
190 g milk
8 g salt
10 g sugar
And 80 g butter

Directions
Add flour and sweet starter to the mixer bowl, all other ingredients except butter mix together so they dissolve. Slowly add the mixture to the bowl while kneading. Knead with a machine to develop a nice dough structure (smooth), then slowly add room-temperature butter and knead again (knead quite long so your dough will develop nicely and be silky smooth - the key to soft buns). The dough should rise for about 40% in the container, not more, shape the buns, egg wash (1 egg, a tablespoon of milk/cream, pinch of salt), cover with cling foil and leave to proof until nice and puffy (mine took about 4-5 hours at 70˚F. Preheat oven to 400˚F, and give another round of egg wash, sprinkle with poppy/sesame seeds and bake until nice and brown (mine took about 30 minutes).

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These buns by @sourdough_mania are perfect for summer bbqs. They take a little time from start to finish, but the payoff is the smell of freshly baked buns and the flavor of homemade bread!

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It’s finally spring! A season filled with with vegetable forward dishes, bright fruits, refreshing drinks and al fresco dining. We shake off the heavy, rich dishes of winter in favor of vibrant color and delicate, light flavors. Spring vegetables like rhubarb, peas, asparagus and artichokes, and fruits like strawberries are filling the plates of the feedfeed community, and finding their way into spring soups, salads, dressings, cakes, galettes, and in celebratory cocktails. The fleeting nature of some of these gifts of Spring should motivate you to make the most of them, so fill your farmers’ market baskets and focus your cooking on simple preparations with the ingredients as the stars!

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photo credit: @dagsmarkitchen

Rhubarb is that quintessential sweet ‘n’ sour spring vegetable that is so beautifully made into bright pink warm pies or cakes...but, I am really enamored by some creative ways our contributors are using rhubarb in ‘cooler’ ways on our Rhubarb feed (in salads, cocktails, chutneys, popsicles), curated by editor Brian Halweil, like this inventive velvety Coconut Sorbet with Strawberry Rhubarb Sauce. Finally, I am inspired by this Rhubarb Apple Pie Smoothie, made with roasted rhubarb, apples and lychee.

Peas are my spring pick for a savory craving. There are so many lovely ways peas are being used aside from just soup (although we love pea soup too!). They are topping toast, flatbreads and pizza, pureed or whole, and being combined with pasta and noodles - and even made into a lovely green pea cake! These inventive Pea and Mascarpone Hand Pies from our Peas feed are perfect if you’re craving a filling, meat-free meal.

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photo credit: @seasaltfoodcompany

Asparagus salutes spring with its dramatic straight pursuit of the sun! People that disparage Asparagus might not realize the myriad of ways you can prepare them, shaved raw into ribbons (topping pizza), mandolined raw into salads, chopped and lightly steamed or roasted into pastas, and many more ways to surely find a place in your heart. Try Asparagus in this Avocado, Amaranth, Salmon, Edamame & Poached Egg Salad With Rhubarb-Miso Dressing. Pasta and Eggs are a natural pairing in this Asparagus Ribbons with Spaghettini and Poached Egg dish Finally, if you are looking for a crowd pleaser, I am especially crazy about these Asparagus baked in fry-form with roasted garlic aioli - the perfect spring French fry.

Since everyone is aching to break out their grills and get the fire going, we present you the Artichokes feed! Nothing loves the heat as much as artichoke and the Artichokes feed is filled with fun ways to grill (and bake or braise) this prickly veggie: artichokes bathed in chimichurri sauce, drenched in lemon and Worcestershire aioli, or dressed in sichuan and stuffed. Have you ever stuffed an artichoke? You are missing out - check out the Artichoke feed for tons of ways to do it. I am hooked on stuffing them ever since eating them stuffed as street food in New Orleans (but that is for another story).

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photo credit: @mattduckor

Spring has motivated me to find new ways to incorporate both veggies and fruits into cocktails. I’ve seen an abundance of naturally bright, jewel-toned cocktails thanks to fruits and vegetables like grapefruit, pineapple, tomato (even arugula!) on our Spring Cocktails feed edited by Ashley Marti. Our contributors really put a spin on the classics like margaritas, palomas and gin and tonics: They’re flavoring cocktails with fresh herbs and spices like rosehip, lavender, ginger, mint, jalapeño, pepper and rosemary. And they’re so beautifully garnished! Simple citrus fruit peel twists such as orange, sprigs of herbs like lavender, and chunks of fruit (grilled pineapple - yum) delicately hang on thickly salted glass rims or are skewered onto gorgeously carved toothpicks to add an extra touch of Spring to already stunning drinks.

I love blending bright greens, like kale and leeks, and tubers like sunchokes into a quick and easy soups. I’ve also been nose deep in noodle bowls for lunch like pho and udon with sesame and and cucumber - there are lots of cooling noodle bowls this season. Check out more on our Spring Soups feed, curated by Sasha Swerdloff.

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photo credit: @amandafrederickson

Don’t worry - I didn’t forget about the sweet stuff. Strawberries take the lead in spring, in cakes, ice cream and even on toast! Completely digging these Strawberry Tartlets with Mascarpone Cheese in a Pretzel Crust - yes, pretzel crust. I was particularly inspired by this savory approach of adding some chopped strawberries with basil, red onion, a squeeze of lime to top over crispy salmon.

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I say yes to everything and then I feel completely rushed and overbooked. Does anyone know what I’m talking about? So when I was creating these breakfast buns my number one priority was for them to taste delicious. Obviously. But it was also extremely important that they be quick + easy. Because we’re going to blink and it will suddenly be January…and then we’ll be all juice fasts and yoga pants and I GUARANTEE we’ll be wishing we ate more breakfast buns. Happens. Every. Year.

Let’s get to know our buns before we get begin, shall we? We start with a simple dough rich with egg yolks, butter, brown sugar and spices. It smells like heaven. Then we whip up a cranberry, jewel-toned filling that just smacks of the holidays. All the smells…All the colors...All the feels.

This dough is going to make your life next-level amazing. I mean it. We’re going to let our yeast do all of the heavy lifting and flavor building while we take naps, drink egg nog, paint our nails fire engine red and decorate the house with mistletoe and tinsel. In a nutshell we’re going to do a long + slow rise in the fridge and then we’re going to do a quick second rise with the aid of our oven + steam. It’s easy. We got this. Now we have more time to untangle Christmas lights and pick out wrapping paper patterns.

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Before We Get Started…

*Buttermilk. I love buttermilk. I practically bathe in it. But I understand that you might not feel the same. So I tested this with regular milk, as well as water. Guess what? It all turned out marvvy. Buttermilk and I have a thing, so that will always be my number one go-to, but you do you.

*Temperature. Make sure your buttermilk (or water or milk) are nice and warm. Everyone suggests using a thermometer but I’m telling you right now that 99% of you will never take the temperature of your buttermilk. Am I right? So I take it for a short spin in the microwave and then stick my finger in it…if it burns my finger it’s wayyyy too hot. I’ll set it aside to cool a beat or it might kill off my yeast. You want it to be warmer than your body temperature, so that it feels like a lukewarm bath…or a blanket fresh from the dryer.

*Make Ahead. As mentioned above, the dough’s initial rise can take place over 1-4 days in the fridge which really means that the day of baking you’ll only have about 1 to 1 ½ hours max from the fridge to the table. Not bad…not bad at all.

*Adding Flour To Your Dough. It is very important when you’re mixing the dough that you are conservative with the amount of flour you add to keep the dough from sticking. Too much flour will yield a dry bun. Not good. Not enough flour and your dough will be really difficult to handle. It’s a dance.

*Muffin Tins. I put these in muffin tins because I wanted them to rise up and not out. Plus I thought they looked cute. However, you could just as easily put them on a parchment-lined baking sheet.

Let’s get our bake on!

Cranberry Spice Breakfast Buns

Makes 24 Petite Buns

INGREDIENTS

For the Dough

1 package instant or active dry yeast, approximately 2 1/4 teaspoons
1 cup buttermilk, milk or water, warmed
1 stick unsalted butter, melted and cooled
1/4 brown sugar
3 large egg yolks, room temperature
4 cups of Bob’s Red Mill all-purpose flour, you may need up to ½ cup additional flour to keep it from sticking + dusting your surfaces
1 1/2 teaspoons sea salt
1 teaspoon cinnamon
½ teaspoon cardamom
1 tablespoon vegetable oil, for the bowl

For the Filling

2 cup fresh cranberries, coarsely chopped*
1 ¼ cups packed brown sugar
¼ cup pecans, finely chopped
1 tablespoon ground cinnamon
1 teaspoon cardamom
1 tangerine or orange, zested (about 1 tablespoon)
4 tablespoons unsalted butter, melted

*Optional: You can decorate the top of each bun with a whole cranberry for a pretty pop of color + flavor. You’ll need an additional 24 small cranberries to do this.

For the Icing

Juice + zest from 1 tangerine or orange (if your orange isn’t especially forthcoming, you may need 2 oranges to thin the icing to the correct consistency)
2 cups powdered sugar
1 teaspoon cinnamon
1/2 teaspoon cardamom

INSTRUCTIONS

1. In your electric-stand mixer fitted with the dough hook attachment, add your yeast + warmed buttermilk. Let sit for 10 minutes while the yeast gets foamy and frothy. Add the cooled melted butter, brown sugar and egg yolks and run the machine on low to blend the ingredients for 1 minute.

2. Add 4 cups of flour, sea salt, cinnamon + cardamom. Run the machine on low for 1 minute and then increase to medium for 10 minutes. Periodically add flour, no more than 1 tablespoon at a time, to keep the dough from sticking. It will have formed into a ball, with some dough sticking to the bottom of the machine. A little stick is fine. I use floured hands to get the dough out of the mixer bowl.

3. Add 1 tablespoon of vegetable oil to a large bowl and swirl it around so the interior is coated. Set the dough in the bottom of the bowl and then rotate it so that both the top and bottom are lightly coated in oil.

4. MAKE AHEAD: At this point, you can wrap the bowl tightly in plastic wrap and place in the fridge for 1, 2, 3 or (I’m not kidding) 4 days. When you’re ready to bake your buns, take the dough out of the fridge and proceed to step #6.

5. If you want to bake your buns on the same day, cover the bowl with plastic wrap or a damp kitchen towel, set in a warm, draft-free area and let rise for about 2 hour or until double in size.

6. In a medium bowl mix together your cranberries, brown sugar, pecans, cinnamon and cardamom and set aside.

7. Divide your dough into two equal-size dough balls. Lightly flour a clean surface and roll each dough ball into a roughly 12 X 9 rectangle. Try to make sure the edges are squared off and not rounded. Brush the topside of each dough rectangle with the 4 tablespoons of melted butter. Equally distribute the cranberry mixture between both pieces of dough.

8. With the long side nearest you, grab the two closest edges and fold the dough halfway up the dough, on top of itself. Then, like you’re folding a letter, grab the top edges of the dough and fold them down over the top. Square out the edges of the dough a bit. Repeat with the other piece of dough.

9. Now we’re going to cut strips of the dough log (see photo). I like to use a pizza cutter, but you could also use a very sharp knife, pastry scraper or dental floss (I’ve never had much luck with the latter, but maybe you’ll love it). Each piece should be roughly 1 ½ centimeters wide…but don’t stress out on that too much as these are rustic little buns…each with their own charm. Each dough log should yield 12 strips of dough, for a total of 24.

10. Pause a minute and boil some water on the stovetop (we’re going to use this to aid in rising the dough), place a rack in the center of your oven and a skillet on the bottom rack just beneath it. Butter or spray with nonstick two muffin tins.

11. Grab one strip of dough. Holding each end gently twist the dough (again, see photo), then we’re going to tie it into a simple knot. Wrap the dough (adding some more twists if you like) around your index and middle finger and then tuck the ends underneath as you slide it off of your fingers. This is A) a bit messy and B) an imperfect process. Go with it. As you shape the buns place them in the prepared muffin tins. If you’d like, at this point, shove a small, whole cranberry into a nook near the center of the dough.

12. Place the muffin tins in the oven (your oven should be turned off and cool) and pour the boiling water in the skillet underneath them and close the oven door. Set the timer for 30 minutes. When done, the buns should be puffed up. Remove the buns and the skillet from the oven and turn it to 350 degrees F.

13. Bake your buns on the middle rack of the oven for 14-16 minutes. You want them to be lightly bronzed and cooked through, but not George Hamilton dark. Set the muffin tins on a cooling rack. As they cool in the muffin tins, whip up your icing. Grab a medium bowl and whisk the orange juice + zest, powdered sugar, cinnamon + cardamom together until smooth and thick. You want it thin enough to drizzle off of the spoon, but thick enough that it all won’t run off of your buns.

14. Once the buns have cooled a bit, about 30 minutes, drizzle each with a spoonful of icing.

15. I hope these make it to your holiday breakfast table. Please tag me @displacedhousewife #displacedhousewife so I can see your gorgeous buns!! Let the holiday season commence! xo

*This post was sponsored by Bob’s Red Mill + feedfeed. All opinions and thoughts are my own. A big THANK YOU to both for including me in this campaign!

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The signs and sounds of Spring are all around us, so we scoured our website to find the best recipes to represent the colors and flavors of the season! Check out our favorite recipes to usher in Spring and celebrate Easter.

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1. Radishes are Ready!

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Brighten up your Easter Buffet with these Roasted Radishes & Fennel with Chives, Capers & Toasted Pistachios by @chefmeganmitch.

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Find 10+ More of Our Favorite Radish Recipes

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2. Add a Little Lavender

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As signs of Winter linger, incorporating one Spring-like element into recipes can make all the difference as evidenced by these Lavender and Grapefruit Wine Spritzersby @brewinghappiness. Be sure to use culinary lavender when cooking, and remember that a little goes a long way. There's a fine line between herbaceous and soapiness!

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Find 15+ More of Our Favorite Lavender Recipes

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3. Go All Natural!

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Skip the artificial dyes and color your Easter eggs with onion skins instead! Onion Skin Dyed Easter Eggs by @happykitchen.rocks; it'll make the egg salad & deviled eggs you make with the leftover hard-boiled eggs even better.

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Find 50+ More of Our Favorite Easter Recipes

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4. Embrace the Tang

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Skip the strawberries and let rhubarb shine on it's own in this Rhubarb Frangipane Tart by @mymandolinandi. The sweetness and almond flavor from the frangipane helps to tame some of the tartness from the rhubarb. Spices like cinnamon, nutmeg and ginger also pair nicely with this seasonal darling.

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Find 40+ More of Our Favorite Rhubarb Recipes

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5. Keep it Classic this Easter

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Easter Ham and Hot Cross Buns...by the way Ham Sandwiches are best on Hot Cross Buns the day after Easter!

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Traditional Hot Cross Buns by @jernejkitchen

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Bourbon and Maple Glazed Ham with Roasted Carrots and Greens by @thedelicious

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Find 50+ More of Our Favorite Easter Recipes

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Remember to add #feedfeed to your cooking, baking & drink making social media posts for a chance to be featured on our Instagram feed & on the site.

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"],["author_id",122],["moderation_type",0],["story_topic_id",null],["publicated_at",null],["updated_at","2020-03-17 13:02:38"],["count_rating_votes",1],["subtitle","A Fresh Start"],["title","Welcome Spring!"],["deleted_at",null],["id",361],["image",{"__iterable":"Map","data":[["id",129106],["url","https://data.thefeedfeed.com/static/articles/d4lw_jqQRG8jgTE.jpeg"],["path","https://data.thefeedfeed.com/static/articles/d4lw_jqQRG8jgTE"],["extension","jpeg"],["type","internal"],["server",1],["created_at",null],["updated_at",null]]}],["feed_id",571],["rating","5.00"],["image_id",129106]]},{"__iterable":"Map","data":[["type_id",1],["sponsor_id",16],["pivot",{"__iterable":"Map","data":[["feed_id",571],["story_id",372],["created_at","2020-03-17 13:02:38"],["updated_at","2020-03-17 13:02:38"]]}],["css",""],["urls",{"__iterable":"Map","data":[["edit","householdmagny/articles/5-tips-for-creating-the-perfect-modern-easter-basket/edit"],["main","householdmagny/articles/5-tips-for-creating-the-perfect-modern-easter-basket"]]}],["priority",273],["story_id",372],["flags",1],["created_at","2020-03-17 13:02:38"],["text","

Growing up my favorite part of Easter was waking up in the morning, running into the kitchen and seeing what the Easter Bunny (a.k.a. my mom) had put in mine and my brother’s baskets. There was always a book, treats, eggs and some sort of Easter themed goodie or toy. This tradition was always fun and since Owen was born I’ve been excited to get it started in our household. Last year he was still a bit too young, but this year he seems to be interested in getting his hands on just about everything so we thought we’d give it a try. We didn’t go too crazy on his basket this year, but I had so much fun sharing it with him, giving him a taste of the Lindt Chocolate Bunny and letting him play with the rest of the goodies in his basket. Since he just hit the 18 month mark I thought I would share how I put his basket together with you guys. Today I’m partnering with The FeedFeed and Lindt Chocolate to give you some ideas on how to incorporate younger toddlers into the Easter basket tradition with just five items.

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1) Purchase a basket you will use in your household after the holiday is over. This mentality is something we really try to strive for with all our purchases, but it can be especially difficult when it comes to seasonal ones. I went with a larger, neutral basket that can be used in Owen’s playroom for toys or elsewhere for newspapers rather than the traditional brightly colored plastic basket.

2) Purchase your favorite, timeless. This may seem silly since the basket is for your little one, but chances are you will enjoy the majority of the treats. We went with the Lindt GOLD BUNNY chocolates, LINDOR eggs and Lindt Chocolate carrots - not only are they DELICIOUS, but they are nostalgic. I remember getting a Lindt GOLD BUNNY each year and it’s part of my personal Easter tradition that I wanted to pass down to Owen.

3) Pick up a cardboard book your little one will enjoy long after the holiday is over. “Guess How Much I Love You” is a classic, but still hits on the Easter theme. Owen is all about books so adding another to his collection was a no brainer. I went with the cardboard copy in case eating the candy and reading all happened around the same time, that way you can easily clean off the pages.

4) Skip coloring your own eggs. While coloring eggs is definitely something I’m looking forward to next year or the year after with Owen, we kept it simple this year and avoided a HUGE mess and headache. I purchased these speckled eggs online and saved myself a ton of time! Owen had so much fun taking them in and out of the cardboard case too!

5) Bring in color with your basket grass. Of course we wanted Owen’s Easter basket to be bright and cheery, but since space is limited we weren’t interested in adding that color with more toys (he has plenty). So I went with the matt, green grass to fill the basket. This 99 cent trick made the basket that much more inviting!

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Have you established any Easter traditions in your household? Are any of them from your own childhood?

Photography by Amy Frances.

"],["author_id",636534],["moderation_type",0],["story_topic_id",null],["publicated_at",null],["updated_at","2020-03-17 13:02:38"],["count_rating_votes",0],["subtitle","w/ @HouseholdMagNY"],["title","5 Tips for Creating the Perfect Modern Easter Basket"],["deleted_at",null],["id",372],["image",{"__iterable":"Map","data":[["id",129112],["url","https://data.thefeedfeed.com/static/articles/RDx6M3_J~I~~6ny.jpeg"],["path","https://data.thefeedfeed.com/static/articles/RDx6M3_J~I~~6ny"],["extension","jpeg"],["type","internal"],["server",1],["created_at",null],["updated_at",null]]}],["feed_id",571],["rating","0.00"],["image_id",129112]]},{"__iterable":"Map","data":[["type_id",1],["sponsor_id",16],["pivot",{"__iterable":"Map","data":[["feed_id",571],["story_id",374],["created_at","2020-03-17 13:02:38"],["updated_at","2020-03-17 13:02:38"]]}],["css",null],["urls",{"__iterable":"Map","data":[["edit","thekitchenmccabe/articles/how-to-make-a-rustic-easter-basket/edit"],["main","thekitchenmccabe/articles/how-to-make-a-rustic-easter-basket"]]}],["priority",275],["story_id",374],["flags",1],["created_at","2020-03-17 13:02:38"],["text","

Easter baskets have been a tradition for as long as I can remember in my family, as I'm sure they are in most. Growing up my parents would hide our baskets around the house and we would have to hunt to find them. They were always stuffed to the brim with brightly colored plastic grasses, malted robins eggs, gummy chicks and bunnies, jelly beans, and the all important chocolate Easter bunny (all of this proved to be a bit of a problem one Easter Sunday when my dad hid my little brothers basket in the freezer. As the frozen candy thawed, the sugars melted and formed a sticky sweet mess that fused together in on sugary lump. Moral of the story? Freezers are not an appropriate hiding place for candy-filled Easter Baskets).

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Never one to care too much for the sugar candy, the real star of the Easter basket show was always the chocolate bunny. When I was little, all that really mattered to me was that the bunny was big and colorful. I still love the chocolate bunny and it's always the first thing that goes into my children's baskets. But over time, my chocolate bunny tastes have become a bit more refined and now Lindt GOLD BUNNY are the only ones that fit the bill. What could be better than my favorite brand of chocolate in the shape of a bunny and all wrapped up in golden foil with a beautiful red ribbon?

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This year I'm making a grown-up basket so that I can relive the glory days. Only this time I'm forgoing the brightly colored basket in favor of a beautifully weaved French apple basket, the tangle of plastic grass for a bundle of fragrant flowers, the candies and toys for lovely pastel Araucana eggs and little wooden egg boards, and, of course, replacing that waxy, cheapy chocolate bunny with an elegant, gold wrapped Lindt GOLD BUNNY. And a bunch of Lindt MINI CHOCOLATE BUNNY chocolates because, uh, adorable.

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This may be my best Easter ever.

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"],["author_id",8182],["moderation_type",0],["story_topic_id",null],["publicated_at",null],["updated_at","2020-03-17 13:02:38"],["count_rating_votes",0],["subtitle","with @TheKitchenMcCabe"],["title","How to make a Rustic Easter basket"],["deleted_at",null],["id",374],["image",{"__iterable":"Map","data":[["id",129114],["url","https://data.thefeedfeed.com/static/articles/etg_7cODu0NqFs4.png"],["path","https://data.thefeedfeed.com/static/articles/etg_7cODu0NqFs4"],["extension","png"],["type","internal"],["server",1],["created_at",null],["updated_at",null]]}],["feed_id",571],["rating","0.00"],["image_id",129114]]},{"__iterable":"Map","data":[["type_id",1],["sponsor_id",null],["pivot",{"__iterable":"Map","data":[["feed_id",571],["story_id",379],["created_at","2020-03-17 13:02:38"],["updated_at","2020-03-17 13:02:38"]]}],["css",""],["urls",{"__iterable":"Map","data":[["edit","thefeedfeed/articles/easter-brunch/edit"],["main","thefeedfeed/articles/easter-brunch"]]}],["priority",0],["story_id",379],["flags",1],["created_at","2020-03-17 13:02:38"],["text","

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Eggs, brunch cocktails, baked goods, fruit salads and more!

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Easter Brunch

Need last minute easter brunch ideas? Here are all the recipes you need, from hot cross buns, to quiche, to mimosas & homemade breakfast pastries. There's a little something for everyone, plus a few great ways to incorporate in seasonal produce!

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Overnight Hot Cross Buns by @toetjeaddicted

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20+ More Hot Cross Bun Recipes

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Asparagus, Egg & Smoked Salmon Tart by @livinglou

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50+ Favorite Baked Egg Recipes

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Spring Veggie & Egg Skillet with Bacon and Herbed Almond Pesto by @nyssas_kitchen

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Our Favorite Breakfast Skillet Recipes

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Elderflower Grapefruit Mimosa by @fedandfit

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50+ Recipes Featuring Champagne

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Smoke Salmon & Bagel Platter by @whatsgabycooking

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Check Out More Brunch At Home Recipes

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Cherry Cream Cheese Danishes by @countrycleaver

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Strawberry, Avocado & Walnut Salad by @mydiaryofus

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Carrot Loaf Cake with Cashew Frosting and Pistachios by @lazycatkitchen

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More Carrot Cake Recipes

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Arugula, Tomato and Lime Juice Cocktail by @artfuldesperado

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Best Cocktail Recipes For Spring

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Fruit Platter by @lumadeline

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More Fruit Salad Inspo

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Carrot Cake Muffins with Greek Yogurt Glaze by @brewinghappiness

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Rhubarb Frangipane Tart by @seedandmill

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Wild Ramps Pesto Pizza with Asparagus and Peas by @beyondsweetandsavory

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Spring Quiche by @fromthelandweliveon

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Check Out More Quiche Recipes

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Remember to add #feedfeed to your cooking, baking & drink making social media posts for a chance to be featured on our Instagram feed & on the site.

"],["author_id",122],["moderation_type",0],["story_topic_id",null],["publicated_at",null],["updated_at","2020-03-17 13:02:38"],["count_rating_votes",0],["subtitle","You're Got This!"],["title","Last Minute Easter Brunch"],["deleted_at",null],["id",379],["image",{"__iterable":"Map","data":[["id",129118],["url","https://data.thefeedfeed.com/static/articles/YY10uZiBBbK0oR4.jpeg"],["path","https://data.thefeedfeed.com/static/articles/YY10uZiBBbK0oR4"],["extension","jpeg"],["type","internal"],["server",1],["created_at",null],["updated_at",null]]}],["feed_id",571],["rating","0.00"],["image_id",129118]]},{"__iterable":"Map","data":[["type_id",1],["sponsor_id",16],["pivot",{"__iterable":"Map","data":[["feed_id",571],["story_id",381],["created_at","2020-03-17 13:02:38"],["updated_at","2020-03-17 13:02:38"]]}],["css",""],["urls",{"__iterable":"Map","data":[["edit","stylesweetdaily/articles/an-updated-take-on-a-traditional-easter-basket/edit"],["main","stylesweetdaily/articles/an-updated-take-on-a-traditional-easter-basket"]]}],["priority",279],["story_id",381],["flags",1],["created_at","2020-03-17 13:02:38"],["text","

This year, I am excited to bring all of our traditions, new and old, into one. I put together a classic yet whimsical collection of treats for us all to enjoy. I layered brightly colored jellies in clear glass jars for my husband (his favorite), some homemade Earl Grey caramels for my parents, and enchanting Lindt chocolates for me and Everett (What can I say? He has terrific taste even at two years old).

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I quickly fell in love with all of the adorable chocolates Lindt came out with this season. I mean, have you seen the little lambs and chicks? Too cute. But of course, I knew the classic Lindt GOLD BUNNY with its gold foil wrapping and perfect red bow would be the centerpiece of our Easter basket. Not only is Everett going to squeal with delight (he already recognizes the Lindt packaging after we included LINDOR Truffles in our advent calendar at Christmas), but the playful yet extraordinary Lindt GOLD BUNNY brings out the inner child in all of us.

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Edible gifts are one of my favorite things to make and give around each holiday season. For a homemade touch, I’ve included some Earl Grey caramels in our basket. I love Earl Grey everything all year round, but there is just something about the subtle citrus notes from the oils of the bergamot orange that remind me of spring. Earl Grey infuses beautifully into the heavy cream called for in a regular caramel recipe. The vibrant flavors really do shine through! I love a light sprinkle of flakey sea salt on nearly everything, and these caramels are no exception.

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Homemade Earl Grey Caramels

1 tablespoon loose leaf Earl Grey tea*
1 cup heavy cream
1 ½ cups sugar
¼ cup corn syrup
¼ cup water
4 tablespoons unsalted butter, diced
¼ to ½ teaspoon salt

1 teaspoon vanilla

flakey sea salt for sprinkling

Add the loose tea and heavy cream to a small saucepan. Place over medium heat and bring to a simmer. Remove from the heat and place a firm-fitting lid on top. Let steep for about 20 to 30 minutes to infuse the tea flavors into the cream. Once done, strain out the tea with a fine mesh sieve and discard the leaves.

Meanwhile, line an 8X8 inch pan with parchment and set aside.

Combine the sugar, corn syrup, and water in a medium saucepan. Place over high heat. Stir until the sugar beings to melt and the mixture beings to simmer. Stop stirring and bring the mixture up a boil. Continue to cook until the sugar syrup reaches 320 degrees on a candy thermometer. As the mixture approaches 320 degrees, in will begin to darken and turn golden in color. Gently swirl the pan to keep the color consistent and make sure the sugar is heating evenly.

Slowly and carefully pour the infused cream into the sugar mixture. It will bubble up quickly, so take caution. Whisk until combined.

Return the caramel mixture to the stove over medium-high heat. Cook the caramel, stirring frequently, until it reaches 245 to 250 degrees on a candy thermometer.

Remove the pan from the heat and stir in the butter, salt, and vanilla. Pour the caramel mixture into the prepared pan. After it cools for about 20 minutes, sprinkle with flakey sea salt, if desired. Allow continuing to cool, 2 to 3 hours, before cutting into pieces and wrapping in individual squares of parchment paper.

*you may also use tea bags(2), but be sure to squeeze out all of the liquid (cream) after steeping.

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*|MC_PREVIEW_TEXT|*

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Happy Easter & Happy Spring! Celebrate the start of the new season and Easter with some of our favorite festive recipes. We've got you covered from hot cross buns to carrot cake to naturally dyed eggs and everything in between.

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Root to stem carrot cake? Yep! We used Bob's Red Mill Organic Whole Wheat Flour to make this Classic Carrot Cake topped with Maple Cinnamon Cream Cheese Frosting & a bouquet of carrots roses complete with carrot top leaves. The whole wheat flour pairs well with the earthiness of the cake which is perfectly balanced with the not-too-sweet frosting. Get the full recipe and a video tutorial here.

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Want more Easter Inspiration? Check out the Easter feeds on our website!

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Naturally Dyed Easter Eggs by @alenafoodphoto
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tGet 20+ Easter Egg Recipes & Ideas

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Chocolate and Orange Hot Cross Buns by @domestic_gothess
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tGet 20+ Hot Cross Bun Recipes

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Feedfeed Tip: When dying eggs, no matter the method, soaking the hard boiled eggs in white vinegar for 15-30 minutes before placing them in the dye will help it to adhere.

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Lamb and Minted Pea Pot Pies by @dinexdesign
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tGet 20+ More Lamb Recipes

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Asparagus and Gruyere Tart by @hipfoodiemom1
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tGet 50+ Asparagus Recipes

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Feedfeed Tip: When using frozen puff pastry, let it thaw overnight in the refrigerator to make it easier to work with.

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Chocolate Covered Easter Egg Brownies by @tutti_dolci
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tGet 20+ Easter Treat Recipes

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Roasted Carrots with Pistachios and Carrot Top Pesto by @abeautifulplate
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tGet 50+ Carrot Recipes

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Feedfeed Tip: As evidenced by our root-to-stem carrot cake, you should put those carrot tops to good use! They make a perfect pesto, but they can also be used in smoothies, stocks/soups and in herbaceous sauces like chimichurri and gremolata.

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Get 100+ more Easter Recipes Here!

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Find more Easter Inspiration below!

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$\"\"$

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$\"\"$

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Remember to add #feedfeed to your cooking, baking & drink making social media posts for a chance to be featured on our Instagram feed & on the site.

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Forward

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$\"Instagram\"$

Instagram

$\"Twitter\"$

Twitter

$\"Facebook\"$

Facebook

$\"Email\"$

$\"Tumblr\"$

Tumblr

$\"Pinterest\"$

$\"Website\"$

Website

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\n"],["author_id",122],["moderation_type",0],["story_topic_id",null],["publicated_at",null],["updated_at","2020-03-17 13:02:38"],["count_rating_votes",0],["subtitle","Easter Eggs, Brunch Recipes, Desserts & More"],["title","Happy Easter!"],["deleted_at",null],["id",688],["image",{"__iterable":"Map","data":[["id",2959644],["url","https://data.thefeedfeed.com/static/other/15222528365abbbc24f3d62.jpg"],["path","https://data.thefeedfeed.com/static/other/15222528365abbbc24f3d62"],["extension","jpg"],["type","internal"],["server",1],["created_at","2018-03-28 12:00:37"],["updated_at","2018-03-28 12:00:37"]]}],["feed_id",571],["rating","0.00"],["image_id",2959644]]}]}],["sponsor",null],["id",571],["image",{"__iterable":"Map","data":[["id",9145662],["url","https://data.thefeedfeed.com/static/2022/05/18/16529063186285594e18781.png"],["path","https://data.thefeedfeed.com/static/2022/05/18/16529063186285594e18781"],["extension","png"],["type","internal"],["server",1],["created_at","2022-05-18 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Welcome to the Feedfeed + Eggland’s Best hub with our favorite recipes featuring eggs! Serving ordinary eggs can feel, well, a bit ordinary. Serving up Eggland’s Best will make you feel like you’re doing something special. Eggland’s Best is perfect for a nutritious diet with more than double the omega-3s and vitamin B12, along with 6x more vitamin D compared to ordinary eggs!

\n\n

Learn more about Eggland's Best here.

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Whether you’re a lifelong Vegan or are looking to incorporate more plant-based foods into your diet, we have tons of recipes from the feedfeed community to inspire you. With everything from vegan desserts to pastas, and even tacos, you’re bound to find a new favorite vegan recipe! Craving some vegan sweets? Check out our 5 favorite vegan desserts here.

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