Earlier this year, Jaime and I hosted a jazz brunch celebration. Now that the brunch is over, I wanted to share some pictures of the invitations that we made for the brunch. We made these invitations for a retirement celebration, but I also think this design would work well for a dinner party, bridal shower or baby shower.
These scones make a lovely breakfast. The outsides have a nice crunch and the insides are soft and fluffy.
I had a couple of very overripe bananas so I set out to find a recipe in which to use them. I adapted this recipe from a Williams-Sonoma recipe for banana buttermilk muffins. I substituted brown sugar for the sugar and pecans for the walnuts, and added cinnamon. The resulting muffins were not too sweet or banana heavy and had a nice crunch due to the pecans. Even Jaime, who normally does not like bananas, enjoyed these banana nut muffins.
These muffins are so good! They take a bit more work than standard muffins as they have a gooey cinnamon brown sugar filling, a crunchy streusel topping, and a sweet orange glaze, but I think the extra work is worth it. These muffins would be a great for a Father’s Day Brunch or other special occasion. I know I’d love to wake up to the sweet, cinnamon aroma of these coffee-cake like muffins.
Bran muffins aren’t usually high on my list of foods to seek out, but after having a particularly disappointing
cardboard bran muffin in an airport I found myself craving a good bran muffin. These muffins fit the bill. They are hearty, have a nice flavor, and the crunchy sweet topping contrasts nicely with the moist muffin.