Mother's Day Archives - A Classic Twist

Blueberry Dutch Baby Pancake

Zainab Mansaray — Fri, 28 Jun 2024 20:24:31 +0000

This blueberry Dutch baby pancake is what dreams are made of. At least my ideal breakfast dreams. The pancake is infused with lemon zest and fresh blueberries. It is garnished with generous scoops of homemade whipped cream and lemony blueberry compote. Each bite is heavenly!

This blog post was originally posted on March 26, 2021, and has been updated with new pictures and information.

Hey there, and welcome back, friends.

You are in for a sweet morning treat!

(more…)

The post Blueberry Dutch Baby Pancake appeared first on A Classic Twist.

Croissant French Toast Bake with Berries

Zainab Mansaray — Wed, 10 Apr 2024 13:44:00 +0000

This indulgent croissant French toast bake pairs buttery and flaky croissants with sweet and juicy berries. Cinnamon adds a touch of spice, while orange zest provides a subtle brightness.

Hey there, and welcome back, friends.

You are in for a treat!

This sweet breakfast dish combines the flakiness of croissants and the comfort of French toast! It’s a breakfast worth indulging in!

Just when you couldn’t think it wouldn’t get any better I added hints of orange zest that adds a subtle brightness to the richness of the French toast.

French toast casserole is a brunch classic and this croissant twist gives you a pillowy version of French toast that you must try! This dish would be perfect for serving on occasions like Easter and Mother’s Day.

Enjoy it as-is, with a dusting of powdered sugar or with a healthy drizzle of maple syrup. This baked croissant French toast is the perfect way to feed a crowd and comes together with little effort! It’s perfect for slow weekend mornings or brunches.

Ingredients

mini croissants or large croissants
a few large eggs
half and half
vanilla extract
orange zest
granulated sugar
salt
ground cinnamon
blueberries
raspberries
maple syrup and/or powdered sugar, optional

How to Make Croissant French Toast Bake

Preheat the oven and grease a baking dish with butter or cooking spray. Using a serrated knife, split all of the croissants in half and set them aside.

In a large bowl, whisk together the eggs, half and half, vanilla, orange zest, sugar, salt, and cinnamon. Make sure you’ve fully scrambled all of the eggs and that there aren’t any large pieces of egg remaining.

Working in batches, drop the croissant halves into the egg mixture. Make sure each side has a chance to become saturated in the egg mixture.

Then, layer the croissant halves into the prepared baking dish along with the berries. You can fill any empty nooks and crannies with the berries.

Once all of your croissants have been added to your baking dish, pour any of the remaining egg mixture over the top of the croissants. If you have any leftover berries, sprinkle them over the top of the croissants.

Cover the baking dish with foil and bake the French toast in the preheated oven.

Remove the foil, then bake the French toast until puffed and golden brown. Serve warm with maple syrup and/or a dusting of powdered sugar.

How to Store

Store leftover croissant French toast casserole in an airtight container in the refrigerator for up to 5 days. Reheat the French toast casserole in the oven at 350 degrees until heated through.

More Breakfast Recipes

What do you think of this amazing croissant french toast bake recipe? What would you serve with this sweet breakfast? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Croissant French Toast Bake Recipe

Yield: serves 8-10

Croissant French Toast Bake with Berries

This indulgent croissant French toast bake pairs buttery and flaky croissants with sweet and juicy berries. Cinnamon adds a touch of spice, while orange zest provides a subtle brightness.

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Ingredients

10-12 small/mini croissants or 6-8 large croissants
6 large eggs, at room temperature
1 ½ cups half and half
2 teaspoons vanilla extract
Zest of 1 orange
⅓ cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup blueberries
1 cup raspberries
Maple syrup and/or powdered sugar for serving, optional

Instructions

Preheat the oven to 350 degrees. Grease a 9x13 baking dish with butter or cooking spray. Using a serrated knife, split all of the croissants in half and set them aside.
In a large bowl, whisk together the eggs, half and half, vanilla, orange zest, sugar, salt, and cinnamon. Make sure you’ve fully scrambled all of the eggs and that there aren’t any large pieces of egg remaining.
Working in batches of 2-3 at a time, drop the croissant halves into the egg mixture. Make sure each side has a chance to become saturated in the egg mixture. Then, layer the croissant halves into the prepared baking dish along with the berries. You can fill any empty nooks and crannies with the berries.
Once all of your croissants have been added to your baking dish, pour any remaining egg mixture over the croissants. If you have any leftover berries, sprinkle them over the top of the croissants.
Cover the baking dish with foil and bake the French toast in the preheated 350-degree oven for 30 minutes. Remove the foil, then bake the French toast for an additional 15 to 20 minutes until puffed and golden brown. Serve warm with maple syrup and/or a dusting of powdered
sugar.

Notes

If you have access to smaller croissants, you’ll need 10- 12 in total. If you are using larger croissants, you’ll only need 6-8 total.
Leftovers can be stored in the refrigerator for up to 5days. Gently reheat leftovers in the microwave or the oven.
Croissants that are at least a day old will work best in this recipe. Older croissants have a drier texture which allows them to absorb more of the egg mixture and yields a fluffier French toast.
Make sure to fully submerge and saturate each croissant half in the egg mixture. This helps ensure the best texture and flavor.
Rather than scattering all of the berries on top of the croissants, use them to fill all the nooks and crannies. You can even layer them between each croissant half. This will help impart the berry flavor throughout the French toast.
Don’t skip out on covering the French toast with foil! This helps the French toast to bake without the tops of the croissants burning fully.

Can I use different berries? Absolutely! You can use any combination of fresh berries that you like here. If you want to use frozen berries, make sure to thaw them first and drain off any excess liquid before adding them to the recipe.

Can I use milk instead of half and half? Yes, you can use whole milk in place of half and half. It will yield a slightly less rich flavor but still be incredibly delicious.

Do I need to chill this croissant French toast before baking? No, it does not require any chilling or resting time. It can go straight into the oven!

I have a sweet tooth. Can I make it sweeter? Since French toast is traditionally enjoyed with a dusting of powdered sugar or maple syrup, this recipe is lightly sweetened with granulated sugar. If you prefer it sweeter, you can use up to ½ cup of granulated sugar in the recipe without altering the chemistry or baking time.

Apple Crepes

Zainab Mansaray — Sat, 23 Mar 2024 01:40:50 +0000

These apple crepes feature tender, thin crepes filled with sautéed thinly sliced apples and finished with a generous dollop of whipped mascarpone cheese on top.

Hey there, and welcome back, friends.

You are in for a sweet treat!

This post is sponsored by Envy Apples. All opinions are 100% mine, as usual. Thank you for supporting the occasional sponsored posts that make it possible for me to continue to create quality content!

This dish combines the sweetness of apples and the comfort of crepes, which are two favorites of mine! I created this dish to be a fun brunch recipe. It is something that you can use when you’re craving brunch or are serving brunch on a special occasion like Easter or Mother’s Day.

Pro tip: I have found that using thinly sliced apples, sautéed until just tender, creates the best filling for crepes. You don’t want your apples mushy, but you don’t want them too hard.

Another pro tip: Use quality apples for your baking. For the best flavor, I use Envy Apples. I was recently introduced to Envy Apples when I attended the Fresh Air Retreat in Austin, and I’ve come to enjoy their apples. You get the ultimate apple experience with each apple – they have a balanced sweetness, a satisfying crunch, and a beautiful appearance, with slices naturally staying white longer.

If you have not tried these apples, you can get Envy Apples in a grocery store near you. I’ve got mine from Giant, Wegmans, Safeway, or Aldi stores in my area.

Back to the crepes. There’s no wrong way to fill your crepe. You can either roll your crepe like a sausage or fold it over. It’s really up to you. If you’re making these apple-filled crepes for a large gathering, you might find it quicker to roll them.

Let me walk you through how to make these apple crepes.

Ingredients

water
milk
all-purpose flour
granulated sugar
pure vanilla extract
ground cinnamon & nutmeg
a few large eggs
butter
a few medium-sized apples
lemon juice
mascarpone cheese
heavy cream

How to Make Apple Crepes

Combine the water, milk, flour, sugar, vanilla extract, and cinnamon in a blender. Blend to combine. Add the eggs and blend well until smooth.

Pour the batter into a large measuring cup, cover with a plastic wrap, and chill the batter for at least an hour or overnight.

When ready to serve, combine the apples, sugar, and lemon juice in a small saucepan set over low-medium heat.

Cook until the apples soften.

I like to soften them barely, so there is some crunch in the apple filling.

Using a nonstick skillet or crepe skillet set over medium heat, lightly coat the skillet using a brush with melted butter.

When warm, pour some batter onto the skillet and evenly spread.

Cook each side until done. Transfer to a plate and repeat until all the batter is gone.

In another small bowl, whip the mascarpone cheese with the heavy cream with an electric mixer until smooth.

To serve, spread some of the mascarpone cheese on one of the crepes.

Add some apples and roll up.

Repeat for all the crepes. Top with remaining mascarpone and thinly sliced apples. Serve immediately!

How to Store

Store leftover crepes filled with apple filling in an airtight container in the refrigerator for up to 2 days. To avoid sticking, you can store unused crepes that have not been filled with filling in an airtight container with wax paper between each crepe. Reheat each crepe in a skillet with some butter over medium heat.

You can freeze crepes without filling by placing wax paper between each crepe and placing them in a ziplock bag in the freezer for up to 3 months.

More Sweet Breakfast Recipes

What do you think of these amazing crepes with apple filling? What would you serve with these crepes? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy cooking, friends!

Apple Crepe Recipe

Yield: serves 4

Apple Crepes

These apple crepes feature tender, thin crepes filled with sautéed thinly sliced apples and finished with a generous dollop of whipped mascarpone cheese on top.

Prep Time 10 minutes

Cook Time 25 minutes

Additional Time 1 hour

Total Time 1 hour

Ingredients

FOR THE CREPES:

1/2 cup water
1/2 cup milk
1 cup all-purpose flour
2 teaspoons granulated sugar
1 teaspoon pure vanilla extract
½ teaspoon ground cinnamon
2 large eggs, at room temperature
2 tablespoons butter, melted

FOR THE FILLING:

2 medium apples, cored and sliced
2 tablespoons granulated sugar
½ teaspoon ground cinnamon
A pinch of nutmeg
1 tablespoon lemon juice
1/2 cup mascarpone cheese, softened at room temperature
2 tablespoons heavy cream
Topping: thinly sliced apples

Instructions

Combine the water, milk, flour, sugar, vanilla extract, and cinnamon in a blender. Blend to combine. Add the eggs and blend well until smooth. Pour the batter into a large measuring cup, cover with a plastic wrap, and chill the batter for at least an hour or overnight.
When ready to serve, combine the apples, sugar, cinnamon, nutmeg, and lemon juice in a small saucepan set over low-medium heat. Cook until the apples soften, about 3-5 minutes. I like to soften them barely, so there is some crunch in the apple filling.
Using a nonstick skillet or crepe skillet set over medium heat, lightly coat the skillet with melted butter (I use a brush to do this). When warm, pour about 1/4 cup of the batter onto the skillet and evenly spread. Cook each side until done, about 1-2 minutes. Transfer to a plate and repeat until all the batter is gone.
Whip the mascarpone cheese with the heavy cream in another small bowl with an electric mixer until smooth.
To serve, spread some of the mascarpone cheese on one of the crepes. Add some apples and roll up. Repeat for all the crepes. Top with remaining mascarpone and thinly sliced apples. Serve immediately!

Notes

If you don't have mascarpone cheese, you can use cream cheese.

Mimosa Cupcakes

Zainab Mansaray — Thu, 21 Mar 2024 00:25:00 +0000

These mimosa cupcakes are the perfect blend of brunch and dessert! With Prosecco and blood orange-infused cupcake batter and orange-flavored Swiss meringue buttercream.

Hey there, and welcome back, friends.

You are in for a bubbly treat!

Mimosas are the highlight of fancy brunches and turning them into a cupcake was a no-brainer. These mimosa cupcakes would be a hit at wedding showers, Mother’s Day brunches, and any special brunch!

I added mimosa flavor throughout these cupcakes. The cupcake batter is mixed with not only Prosecco but also blood orange juice and zest. Then the baked cupcakes are brushed with a Prosecco syrup.

Then to top off these delicious orange mimosa cupcakes, I added orange juice and zest to the Swiss meringue buttercream. Plus, I used this particular buttercream because it’s more stable than regular buttercream so it will hold up better while the cupcakes sit out on the brunch table.

Ingredients

all-purpose flour
baking powder
kosher salt
a few eggs
granulated sugar
olive oil
Prosecco or any bubbling wine
citrus juice
whole milk
pure vanilla extract
orange & blood orange zest
unsalted butter

How to Make Mimosa Cupcakes

Preheat the oven and line two muffin tins with cupcake liners. Sift the flour, baking powder, and salt in a medium bowl.

In a large bowl or the bowl of your stand mixer, beat the eggs, sugar, and olive oil until combined and the eggs are light yellow, about a few minutes on medium-high speed. Add in the Prosecco, blood orange juice, milk, vanilla extract, and zest.

Mix until just incorporated.

With the low mixer, gradually add the flour mixture and mix until just combined. You can finish incorporating the batter with a rubber spatula by hand.

Divide evenly among the cupcake liners.

Bake until a toothpick inserted in the center comes out almost clean.

Cool cupcakes on wire racks completely. Meanwhile, you could start on the glaze and frosting.

Using a toothpick or skewers, poke holes in the cooled cupcakes. Brush each cupcake with the reduced Prosecco.

Top each cupcake with the buttercream. Decorate as desired.

How to Store

Mimosa cupcakes can be stored at room temperature in an airtight container for up to 2 days. They can also be stored in the fridge for up to 5 days or in the freezer for up to 3 months.

More Cupcake Recipes

What do you think of this stunning cupcake recipe? What would you serve with these cupcakes? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Mimosa Cupcake Recipe

Yield: 24 cupcakes

Mimosa Cupcakes

These mimosa cupcakes are the perfect blend of brunch and dessert! With Prosecco and blood orange-infused cupcake batter and orange-flavored Swiss meringue buttercream.

Prep Time 25 minutes

Cook Time 15 minutes

Total Time 40 minutes

Ingredients

For the cupcakes:

3 cups all-purpose flour
3 teaspoons baking powder
¾ teaspoon kosher salt
6 large eggs, at room temperature
2 cups granulated sugar
3/4 cup olive oil
1/4 cup Prosecco or any bubbling wine
½ cup citrus juice of your choosing (blood orange, orange or grapefruit juice)
¼ cup whole milk
1 tablespoon pure vanilla extract
Zest of 1 blood orange

For a glaze:

½ cup Prosecco

FOR THE ORANGE SWISS MERINGUE BUTTERCREAM:

5 large egg whites
1 1/4 cup granulated sugar
2 cups (4 sticks) unsalted butter, softened
zest of one orange
2 tablespoons orange juice
1 teaspoon orange zest

Instructions

For the cupcakes:

Preheat oven to 350 degrees. Line two muffin tins with cupcake liners.
Sift the flour, baking powder, and salt in a medium bowl.
In a large bowl or the bowl of your stand mixer, beat the eggs, sugar, and olive oil until combined and the eggs are light yellow, about 3-5 minutes on medium-high speed. Add in the Prosecco, blood orange juice, milk, vanilla extract, and zest. Mix until just incorporated.
With the mixer on low, gradually add in the flour mixture and mix until just combined. You can finish incorporating the batter with a rubber spatula by hand. Divide evenly among the cupcake liners.
Bake for 12-15 minutes or until a toothpick inserted in the center comes out almost clean.
Cool cupcakes on wire racks completely. Meanwhile, you could start on the glaze and frosting.

For the glaze:

In a saucepan set over medium heat, cook down the Prosecco until it thickens into a syrup and reduces to about a ¼ cup.

For the Orange Swiss meringue buttercream

Whisk together sugar and egg whites in a heatproof mixing bowl set over (not in) a pan of simmering water. Whisk until warm and sugar is dissolved (mixture should feel completely smooth when rubbed between your fingers), 2 to 3 minutes. Remove from heat.
With an electric mixer on medium speed, whisk the egg white mixture for 5 minutes (using the whisk attachment). Increase speed to medium-high, and whisk until stiff, glossy peaks form and the meringue has cooled (test by feeling the bottom of the bowl), about 6 minutes.
Reduce the speed to medium and switch to the paddle attachment. Add butter, one piece at a time, beating well after each addition. Keep beating until the buttercream comes together (IT WILL). Beat in orange zest and orange juice until smooth and silky.
Use immediately or store in an airtight container in the fridge for up to a week.

Assembly:

Using a toothpick or skewers, poke holes in the cooled cupcakes. Brush each cupcake with the reduced prosecco.
Top each cupcake with the buttercream. Decorate as desired.

Strawberry Trifle

Zainab Mansaray — Sun, 11 Feb 2024 13:37:00 +0000

Indulge in the delightfully layered combination of cubed angel food cake, sweet strawberries, and a creamy vanilla pudding filling, making it a delightful and crowd-pleasing treat.

Hey there, and welcome back, friends.

You are in for a treat!

Airy cubed angel food cake with tender strawberries and creamy vanilla pudding filling. This strawberry trifle dessert is the epitome of an indulgent dessert but without a lot of effort! Each bite of this dessert is full of texture and flavor that melts in your mouth.

I adore trifles. They are no-bake. They use simple ingredients. They are visually stunning! They look like you put in a lot of effort, but you didn’t. The freshness of the berries, in this case, strawberries, combined with angel food cake, is pure heaven!

This dessert is much more than food; it’s a whole experience! Trifles are perfect for many occasions, or you can make them for your family. This trifle, with its vibrant red color, makes me think of serving it on Valentine’s Day. It’s also great for wedding showers, baby showers, and Mother’s Day.

Ingredients

angel food cake
fresh strawberries
granulated sugar
strawberry preserves
heavy whipping cream
instant vanilla pudding mix
whole milk
cream cheese
some lemon zest
fresh mint, to garnish

How to Make a Strawberry Trifle

First, cube the angel food cake into bite-sized pieces and set it aside.

Wash the fresh strawberries, quarter them, and transfer them to a bowl.

Add the sugar and strawberry preserves, toss the strawberries, and set aside.

In another bowl, add the heavy cream and whip it until stiff peaks form using a hand mixer. Once done, refrigerate the bowl for later use.

For the vanilla pudding filling, in a separate bowl, add the instant pudding mix and milk. Mix with a fork or hand mixer and let it set for a minute. Add the cream cheese along with the lemon zest and whisk for 2 minutes until smooth.

Gradually add the prepared whipped cream in batches, folding it into the pudding mixture slowly. Reserve ½ cup of whipped cream for later use.

To assemble the trifle, use a large trifle bowl. Fill the bottom layer with cubed angel food cake.

Followed by a layer of strawberry mixture.

And a layer of prepared pudding mixture.

Repeat these layers until all ingredients are used.

Refrigerate the trifle for at least an hour. Before serving, top the trifle with the reserved whipped cream and garnish with fresh strawberries and mint.

Scoop a spoonful of the strawberry trifle and serve it chilled.

How to Store

You can store a homemade trifle in the fridge for up to 4 days.

More Strawberry Recipes

If you’re craving strawberries, try out these delicious desserts.

What do you think of this amazing Valentine’s trifle recipe? What would you serve with a scoop of this? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Strawberry Trifle Recipe

Yield: 8-10 servings

Strawberry Trifle

Indulge in the delightfully layered combination of cubed angel food cake, sweet strawberries, and a creamy vanilla pudding filling, making it a delightful and crowd-pleasing treat.

Prep Time 30 minutes

Chilling Time 1 hour

Total Time 1 hour 30 minutes

Ingredients

1 (14 ounces) Angel food cake
4 cups fresh strawberries
⅓ cup granulated sugar
¼ cup strawberry preserves
1 ½ cup heavy whipping cream
1 pack (3.4 ounces) instant vanilla pudding mix
1 ½ cups whole milk
4 ounces cream cheese, at room temperature
1 teaspoon lemon zest
Fresh mint, to garnish

Instructions

First, cube the angel food cake into bite-sized pieces and set it aside.
Wash the fresh strawberries, quarter them, and transfer them to a bowl. Add the sugar and strawberry preserves, toss the strawberries, and set aside.
In another bowl, add the heavy cream and whip it until stiff peaks form using a hand mixer. Once done, refrigerate the bowl for later use.
For the vanilla pudding filling, in a separate bowl, add the instant pudding mix and milk. Mix with a fork or hand mixer and let it set for a minute. Add the cream cheese along with the lemon zest and whisk for 2 minutes until smooth.
Gradually add the prepared whipped cream in batches, folding it into the pudding mixture slowly. Reserve ½ cup of whipped cream for later use.
To assemble the trifle, use a large trifle bowl. Fill the bottom layer with cubed angel food cake, followed by a layer of strawberry mixture, and a layer of prepared pudding mixture. Repeat these layers until all ingredients are used. Refrigerate the trifle for at least an hour.
Before serving, top the trifle with the reserved whipped cream and garnish with fresh strawberries and mint. Scoop a spoonful of the strawberry trifle and serve it chilled.

Notes

Ensure uniformity in cubing the cake and layering to create a visually appealing and evenly textured trifle.
The addition of lemon zest to the cream cheese brings a refreshing citrus note, balancing the sweetness and enhancing the overall flavor profile so dont miss that step.
Allow sufficient chilling time for the trifle to set and for flavors to meld. Refrigerate for at least an hour before serving.
Instead of angel food cake, you can also use pound cake.
Opt for a clear and decorative trifle bowl to showcase the beautiful layers. Alternatively, consider using small glass jars to layer individual portions.

Lemon Raspberry Layer Cake

Zainab Mansaray — Sun, 02 Apr 2023 10:00:17 +0000

Hey there, and welcome back, friends.

Today’s offering is a spring and summer delight.

(more…)

The post Lemon Raspberry Layer Cake appeared first on A Classic Twist.

Mother's Day Archives - A Classic Twist

Blueberry Dutch Baby Pancake

Croissant French Toast Bake with Berries

Ingredients

How to Make Croissant French Toast Bake

How to Store

More Breakfast Recipes

Croissant French Toast Bake Recipe

Ingredients

Instructions

Notes

Recommended Products

Nutrition Information:

Yield:

Serving Size:

Making this Recipe?

Apple Crepes

Ingredients

How to Make Apple Crepes

How to Store

More Sweet Breakfast Recipes

Apple Crepe Recipe

Ingredients

FOR THE CREPES:

FOR THE FILLING:

Instructions

Notes

Recommended Products

Nutrition Information:

Yield:

Serving Size:

Making this Recipe?

Mimosa Cupcakes

Ingredients

How to Make Mimosa Cupcakes

How to Store

More Cupcake Recipes

Mimosa Cupcake Recipe

Ingredients

For the cupcakes:

For a glaze:

FOR THE ORANGE SWISS MERINGUE BUTTERCREAM:

Instructions

For the cupcakes:

For the glaze:

For the Orange Swiss meringue buttercream

Assembly:

Recommended Products

Nutrition Information:

Yield:

Serving Size:

Making this Recipe?

Strawberry Trifle

Ingredients

How to Make a Strawberry Trifle

How to Store

More Strawberry Recipes

Strawberry Trifle Recipe

Ingredients

Instructions

Notes

Recommended Products

Nutrition Information:

Yield:

Serving Size:

Making this Recipe?

Lemon Raspberry Layer Cake