This Orange Moscow Mule Mocktail is one of my recent favorite drinks! It’s delicious and refreshing and the perfect drink to sip over the coming summer months! Sharing the recipe over on hayneedle.com today – be sure to click on over and mix one up!
Last year for Mother’s Day, Mike and the boys made me the best pancakes I ever had. A few days before Mother’s Day, I had made Strawberry Shortcake with Crème Fraîche Whipped Cream and we had leftover strawberries and crème fraîche whipped cream that Mike used on my pancakes. Those simple little additions made the pancakes sooo good! I decided that it should be an annual breakfast for Mother’s Day!
We had these delicious pancakes at our brunch and I’m sharing this simple & easy way to take your regular old pancakes to a new scrumptious level! There’s nothing too complicated about this, but adding the crème fraîche whipped cream with strawberries just makes ordinary pancakes wonderful!
You can use your favorite pancake recipe and just add these toppings to that. The strawberries can be washed, sliced and added on as is or you can macerate them first, either way is good. I highly recommend using pure maple syrup, it’s so much better (and better for you!). You may want to cut the recipe in half if you’re not making it for a crowd.
1 pound strawberries, sliced
3 tablespoons sugar
juice of 1/2 lemon
Gently stir everything together. Let sit at room temperature for a bit. Or you can make them ahead and keep them in the fridge.
Crème Fraîche Whipped Cream
1 cup cold heavy cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract
1/2 cup crème fraîche
3 Tbs. granulated sugar
Whip the cream in a chilled bowl (pop it in the freezer for about 10 minutes) until soft peaks form. Add in the powdered sugar and vanilla extract and whisk just until incorporated. (Don’t over-whisk the mixture, it will change the texture!) In a medium bowl, whisk the crème fraîche with the sugar until smooth. With a rubber spatula, gently fold half of the whipped cream into the crème fraîche and then gently fold in the remaining half. Cover and refrigerate until ready to serve; whisk a few times before serving.
What are some of your favorite pancake toppings? We hope you were inspired by some of these ideas and recipes we shared during Brunch Week!
I’ve been on a peanut butter kick lately! I think it’s because I’m trying not to eat it a lot (still trying to eat healthier), so I crave it all the time! Ha, isn’t that the way it always works?!
I love peanut butter on my bananas! It’s a favorite snack, and it’s actually not too unhealthy, just a little on the high-fat side…but I think the fact that it’s a good source of protein can make up for that, right?! When I was thinking about brunch foods, parfaits came to mind because they’re easy to make, easy for your guests to customize to their liking if you want to set it up that way, and they look pretty! We have an amazing peanut butter granola recipe on the blog that we love, so the peanut butter banana combination popped into my head and I decided to try it out!
These parfaits are soo good and so simple to put together! Even making the homemade granola isn’t that hard. These would definitely be perfect for brunch, as you can make the granola ahead and the only job you’d have besides putting them together, would be slicing the bananas! And with a big meal like brunch, the easier each dish is to prepare, the better!
Peanut Butter Banana Parfait
peanut butter granola
low-fat plain or vanilla yogurt (or Greek yogurt)
In small jars, layer yogurt, granola and bananas. Repeat layers till jar is filled. Serve & enjoy!
Any other peanut butter-banana lovers out there? And if you’re not a fan of bananas, you should still try the granola – because it’s delicious!
I thought it might be fun to try making our own butter as a little “diy” for brunch week. I’d read about the method for making your own butter in a jar and thought it seemed like a fun & easy activity to do with the boys. Two of the three enjoyed this! Levi quit after about a minute of shaking, too much work for him! Lincoln & Malacai were a little skeptical during the first few minutes of shaking, but once the cream started to change consistency, they got into it!
This is definitely a fun activity to do with kids; and if you’re hosting a brunch with kids in attendance, you could set this up as an activity to keep them busy. Or even if there’s no kids, have your friends and family make their own butter once they arrive and use it during the meal! It’s fun & fairly quick to do, not to mention delicious and people will enjoy eating butter they just made themselves!
What you need:
– jars with a tight fitting lid
– heavy cream
– salt (optional)
– buff arms
How to do it:
Fill your jar 1/2-2/3 full with the heavy cream, make sure not to fill it up all the way, you need space for the cream to move while shaking. Place the lid on the jar, making sure it’s on tight, and start shaking! (Shake, shake, shake – shake your booty! I may have sang this while we were shaking our cream, oops! If the boys ever start singing it, I have no idea where they heard it from!) How long you’ll need to shake will vary, depending on how much cream you have in your jar and how strong your arms are – it’ll be anywhere from 5-10 minutes before you’ll notice the consistency start to change. You’ll be able to tell by how it sounds while shaking, it’ll go from a sloshing liquid to sounding like you’re shaking nothing. You’ve just made whipped cream! (First photo below). Keep on shaking and the consistency will get a little thicker and almost look a little curdled (second photo below). Keep on shaking you’re almost there! Then you’ll notice it start to sound like you’re shaking a ball around in there – yay, you did it, it’s butter with buttermilk (third photo below)! Shake it for a little bit (another minute or so) when it reaches this stage, I found that it made it a little more firm and easier to handle. Pour off the buttermilk – you can save this to use in recipes (perfect for pancakes!). Remove the ball of butter from the jar and run it under very cold water, kneading it slightly between your fingers while it’s getting rinsed. This will help remove any extra buttermilk and keep your butter from spoiling too soon. You can also add in salt at this point if you’d like salted butter (I just kneaded it in after the rinse). Place your butter in a jar or container and enjoy!
If you’re doing this with young kids, I recommend taking a peek at your butter when it gets to the different stages, just so they can see the progress and feel motivated to keep shaking! It can be a little tiresome for little arms, but my boys got really excited after the cream turned to whipped cream and this kept them happy & shaking!
Have you ever tried this simple method of making butter before? While I don’t intend to start “diy-ing” my own butter from here on out, I thought this was a lot fun and will definitely do this again!