Who’s ready for Easter Brunch? We definitely are. Here a simple mimosa recipe to go along with your Easter Brunch. Enjoy!! ~XOXO Orange Creamsicle Mimosa Orange Juice Whipped Cream Flavored Vodka Champagne *For this recipe,… More
The last Sunday Brunch of 2018 was in NOLA and had to be the greatest in my book. I had the honor of spending it with my fellow members from the Krewe of Nefertiti. The Brunch setting was placed at Jack Rose Restaurant on the famed St. Charles Ave. Everything from the food, champagne, to the decor was breathtaking. We had such a great time in fellowship and the music kept the fun and laughter going. If you are in New Orleans or plan to visit, please give Sunday Brunch at Jack Rose Restaurant a try.
Shrimp and Grits
Krewe of Nefertiti: Group Photo Credit -Dana Perry
A special thanks to Dana Perry for being a gracious host. -XOXO
The Krewe Of Nefertiti is an all female social aid and pleasure club geared towards helping those in need through community service and fundraising. For more information, please visit www.kreweofnefertiti.org
My love for Charlotte, NC has just been enhanced by the discovery it’s first female brewery. Bold Missy is awesome! When you walk in, the space is so inviting and modern. I was greeted by Lybby and given samples of the some great Brew. I chose the “Make your (Mess)age” Brut IPA and trust me it was good. Thanks to Heather and Lybby for being so welcoming and willing to humor me about Brunch ventures. I will definitely pay Bold Missy a visit on the next Charlotte trip.
610 Anderson Street
Charlotte, NC 28205
There’s nothing like a great place to sit down and have a cup of coffee. My new go to place in NOLA is Backatown Coffee Parlour. The setting is so peaceful and quaint that you could spend so much time enjoying the morning paper, a good book read, or collaborating project ideas with friends. Backatown Coffee shop is a great addition to places to visit in NOLA.
301 Basin Street, Suite 1
New Orleans, LA 70112
All photos by Haus of Kelley, LLC
Let’s add another breakfast and lunch spot to the list shall we. We had such a pleasant visit at Rise -N- Dine in Emory Village and the food was so amazing. This is a nice place to sit back with your coffee and morning paper and enjoy your time. The gracious staff was very welcoming and we even shared a few rival sports laughs. We definitely will be returning for more coffee, and great food.
Bacon and Cheddar Omelette with Biscuit and House made Strawberry Jam
Rise -N- Dine
1565 N Decatur Rd
Atlanta, GA. 30307
All photos by Haus of Kelley, LLC
I had so much fun baking this dessert. I was inspired to try one of my favorite desserts with delicious Goodie Girl Cookies. We all know Sweet Potato Pie is one the southern staple desserts during the holidays. I wanted to add the Goodie Girl Chocolate Creme Cookies as the crust. I must say it turned out better than I thought. Now let’s hope my family allows me to introduce this spin on sweet potato pie at the next gathering (Fingers Crossed). Enjoy the recipe below and I hope you give it a try.
(1) Box of Chocolate Creme Goodie Girl Cookies
(2) Sweet Potatoes (Boiled and peeled)
1/2 cup of milk
1 Cup of Brown Sugar
1/2 Cup of White Sugar (You can also use light corn syrup)
1 tsp Vanilla Extract
1/4 tsp Nutmeg
1/2 tsp Cinnamon
1 1/2 stick of butter (Unsalted)
Preheat oven to 350 degrees
Melt 1/2 stick of butter and set aside. In a Mixing bowl, place the box of cookies in the bowl and set to level 1 (use the dough prong attachment for mixing). As the cookies crumble, pour the melted butter in and mix for 2 mins. The cookie crust should have a smooth consistency that is easy to transfer to the pie dish. Pour the crust into the pie dish ensuring the edges are covered. I smoothed the crust with a baking specula on the edges to ensure coverage. This process can be as rustic as you desire 🙂
Rinse the mixing bowl thoroughly. Add sweet potatoes, milk, eggs, 1 stick butter (cut or cubed), and sugar. Mix on level 1. Add vanilla, nutmeg, cinnamon and mix until smooth. Pour mixture into pie dish and bake for 45 mins. To test readiness, place a fork gently into filling and pull immediately. If the fork has no filling attached, the pie is done. Remove from oven and let cool before serving. Enjoy!
Added caramel sauce for extra sweetness
All photos by Haus of Kelley, LLC
Thanks Goodie Girl Cookies for the tasty cookie flavors to try this recipe
I am so excited to see so many new restaurants fill the streets of my hometown NOLA. I’ve been anticipating visiting Morrow’s Sunday Brunch for quite a while as I have heard so many awesome reviews not alone enjoy their Instagram page. Located in the eclectic Faubourg Marigny neighborhood, Morrow’s laid back style and decor makes you want to stay in NOLA longer. We enjoyed everything from the food, to the music, to the Mimosas. This will not be our last time visiting. New Orleans will forever be home and it makes it even better when Brunch is involved.
$12 Sweet Potato Pancakes & Bacon
$13 Chicken & Waffle
$15 Crab-Cake Benedict
2438 SAINT CLAUDE AVE.
NEW ORLEANS, LA 70117
Blog Article Sources:
Wikipedia (Faubourg Marigny)
All food and drink photos by Haus of Kelley, LLC
Before I begin with this Cook-i-licous treat, I want to give a huge thanks to Goodie Girl Cookies for sending a goodie girl swag bag full of tasty cookie flavors. It has been so fun testing different recipes. The Caramel Apple cookies has to be my favorite thus far. I looked at the box and thought…”Why not just make caramel apples rolled in the cookie crumbs??” And I did just that. I hope you enjoy the recipe.
Makes up to 12
Time: 5-6 hrs
Granny Smith Apples
2 (14oz) cans of sweetened condensed milk
Wood Dowel Sticks (Can use Popsicle Sticks or Wood Skewers)
Parchment Paper (Baking pan size sheet)
Peel the paper wrapper from the cans of sweetened condensed milk. In a deep boiling pot, place the cans at the bottom and add warm water. Ensure to cover the can with water. Set to a boil for 3hrs. You will have to add water when the water line goes below the top of the can. Turn off stove, remove cans from pot and set aside on a towel to cool (up to 1hr). Remove can lids, add the caramel to a bowl, and set aside. This process is called Caramel in a can.
Rinse boiling pot, add warm water, and apples (Stems removed). After 2-3 mins, remove apples and dry clean with a paper towel. Once the apples are dry, add the wood dowels and set aside.
Roll out and cut a sheet of parchment paper and rub butter all over it. This is help the caramel apples not to stick.
Crush the Caramel Apple Cookies (as much of the box you desire) and place in a bowl.
Take each apple and roll into the caramel covering almost to the top. Scrape the bottom with a mini spatula to remove the access caramel sauce. Roll or sprinkle the cookie crumbs over the caramel apple. Set each apple onto the parchment paper.
Refrigerate for 15-30 mins to allow the apples to set and become firm.
While we can’t forget about Taco Tuesday, we have to admit that whenever someone says Nachos a gathering is in order. I thought it would be fun to take away the tortilla chips and add tater tots to the dish and create Totchos. These totchos can be a hit at the dinner table. This is one recipe that can call for endless toppings for you and your guests. Give totchos a try during your next gathering or Taco Tuesday night.
1 2 lb bag ( 32 oz) of Tater Tots
1 lb Ground Beef (or Ground Turkey)
Taco Seasoning ( 1 package)
1 cup of shredded cheddar ( or add to your desired cheesy goodness)
5 oz diced tomatoes with green chilies ( 10 oz can drained and reminder set aside for later use)
*Sour Cream (used as topping when done)
Heat Oven to 450 degrees F (Or according to package instructions)
Place 3/4 tater tots bag onto a baking sheet using a single layer method (ensuring the tots are not on top one another). Place in over and bake of 25 mins or according to package instructions. Turn oven off. Remove ( using pot holders or gloves) tater tots from oven and set aside.
Place a medium sauce pan on medium heat. *Optional. I added 1 tsp of avocado oil to the pan. Add the ground beef and cook until well done ( breaking up and chopping the meat). Drain or spoon any access oil from the pan. Add taco seasoning and (drained) diced tomatoes. Stir. Turn heat to low.
Arrange the tater tots onto a plate adding the neat mixture and shredded cheese. To melt the cheese, I simply put the plate into the microwave for 60 – 90 seconds. You can also place the plate back into the oven for 3-5 mins as the oven will be still hot and cooling off.
Add a dollop of sour cream or any other topping you fancy.
Our first visit to The Pinewood in downtown Decatur, GA was a lovely experience. Using the Resy app, we were able to make reservations for Brunch with no issues. I have a new found love for a dish called the Chicken Cordon BLY! The mouth-watering crispy chicken is topped with ham and swiss cheese while being sandwiched in between two slices of a cheddar waffle. I complemented the dish with a drizzle of maple syrup which added more perfection. The Pinewood brunch is a winner! Thanks to the staff for being so welcoming and fun. Give The Pinewood a try for Brunch on your next visit to Decatur, GA.
The Chicken Cordon BLY! | Savory herbed cheddar waffle, crispy chicken, sliced ham, Swiss cheese, crystal chicken gravy, home fries
HUEVOS RANCHEROS VERDES | 2 poached eggs, pork chili verde, shaved parmesan, red beans, corn tortillas
254 WEST PONCE DE LEON AVE.
DECATUR, GA 30030
Photos By: Haus of Kelley, LLC | Instagram @hausofkelley
Visit Me on Instagram @thefrenchlilly
I am the family’s go to person when comes to “What’s for dessert??” requests. And everyone’s favorite request is Peach Cobbler. It all started about 5 years ago and I read a recipe on allrecipes.com for a Southern Style Peach Cobbler. After baking my first cobbler, I was hooked and over the years have added my own spin to it. Baking is so good for the soul. It allows you to relax, focus and put nothing but love into the pan. I dressed up this sweet and sassy dessert with vanilla ice cream and a martini glass. I hope you give the recipe a try.
5-7 Whole Peaches: Makes up to 2 lbs (If not in season, canned or frozen will do)
Sugar 1 cup
All Purpose Flour 1 cup
Brown Sugar 1/2 cup
Nutmeg 1/8 tsp
Cinnamon 1/2 tsp
Cornstarch 1 tbsp
1 stick of Unsalted Butter (Cut into cubes)
Lemon Juice 1/2 tsp
Vanilla Extract 1/2 tsp
Almond Extract 1/4 tsp
Salt 1/4 tsp
Baking Powder 1 tsp
Hot Water 1 tbsp
Preheat Oven to 350 degrees F
Fresh Peaches: Remove skin and pit. Cut each peach into 6-8 slices. Place in bowl.
Removing Skin Tip: Boil Peaches for up to 60 seconds. Remove and place in an ice bath to stop the cooking process. Skin should easily peel. *(No worries if the peaches started to cook, it’s a learning process)
If using Canned or Frozen peaches, drain or thaw thoroughly.
In same bowl with peaches: add lemon juice, 1/2 cup of white sugar, 1/4 cup brown sugar, cornstarch, 1/4 tsp vanilla extract, nutmeg, 1/4 tsp cinnamon. Mix well and place into baking pan or dish.
Bake Mixture in oven for 15-30 mins.
In a mixing bowl: add flour, butter, 1/2 white sugary, 1/4 cup brown sugar, 1/4 vanilla extract, 1/4 almond extract, baking powder, and salt. Place on stir or level 1.
As the mixture blends, carefully add the hot water. The mixture should resemble a sand-like texture. Open the oven and pull the baking pan rack forward (not removing pan completely) and spread the topping over the filling. Place rack back in oven and continue to bake.
Bake for 45 mins. The peach cobbler should be golden brown and bubbly.
Remove from the oven and let sit for at least 15 mins. Serve with your favorite ice cream. Enjoy.
Option: Set the table and use a stylish glass for guests