Recipes

Recipe Roundup for the Perfect Fall Brunch

Recipe Roundup Perfect Fall Brunch

 

Oh, fall. Every #basic girl’s dream. Madison and I have hosted a couple of Sunday brunches this fall, and they’ve been a total blast. I mean, aren’t the best season of the year, getting the girls together, and celebrating new life paths good enough excuses to throw a party?!

 

We’ve experimented with a few recipes at the gatherings, so we wanted to put a compilation together here so you could have a one-stop-shop to go to when planning your next seasonal brunch!

 

Oh, and remember – you don’t need to have ALL of these at your party. We sure didn’t! Pick one entree and a couple of drink options…that will for sure be enough sugar to last your guests a week : )

 

Appetizer

Acorn Donuts

Recipe Roundup for the Perfect Fall Brunch: Acorn Donuts

 

Ok, so if these aren’t the cutest little guys you’ve seen…

 

So simple, and they’re a crowd pleaser!

 

Ingredients
Directions
  1. Melt the chocolate icing in the microwave. Do this in 12 second increments! Check and stir it to make sure it’s juuuust liquid enough to dip the donut holes in. You have to be careful, though – if you heat it too long, it will get hard.
  2. Dip each individual donut hole into the chocolate icing so that it forms a little acorn-like cap
  3. Roll the freshly dipped donut hole in your sprinkles
  4. Break the pretzel sticks in half, and insert one half into the donut hole
  5. Set on wax paper to dry / harden.
  6. After you have a tray full, chill in the fridge so they set up. Bring them out when you’re ready to plate, and serve!
Outside of that, all we do for other “grab and go” apps is to set out some sliced fruit and maybe a little cheese. Gotta have at least one semi-healthy option, right?

Drinks

Recipe Roundup for the Perfect Fall Brunch: Drinks

photo by Whitney Bond – apparently we didn’t take any pictures of our drinks…#fail. But Whitney has the same glasses, so you get the idea 🙂 Click through for her more complex apple cider cocktail!

 

If you’re feeling super fall-y…Apple Cider + Champagne

 

If you’re feeling like a little something harder will do the trick…apple cider as desired + 1 oz caramel vodka + 1 oz Rumchata

 

If you want something that’s refreshing and pink and fizzy and can be a signature drink nobody will have tried before…Spumante Champagne + a dash of Youth Factor Superfood and Antioxidant Boost Powder, aka the YFM (Youth Factor Mimosa). SO GOOD. Only tip here – mix it in a bigger glass! I’m not kidding when I say this bad boy fizzes.

 

And finally, the mains!

Main Dishes

Cinnamon Roll Monkey Bread

Recipe Roundup for the Perfect Fall Brunch: Cinnamon Roll Monkey Bread

 

So, full disclosure here – Madison found a recipe to follow and messed it up. It was a happy accident though…because even though she read the directions wrong and did a couple steps totally differently than intended, the “messed up” version was amazingly gooey and delish! Here’s what she did:

 

Ingredients
  • 2 cans cinnamon rolls (Pillsbury Cinnabon rolls)
  • 1 small box of vanilla pudding mix (the kind you cook)
  • 1 teaspoon of cinnamon
  • 2/3 cup of brown sugar
  • ½ cup of melted butter
Directions
  1. Preheat oven to 350 degrees.
  2. Pop open your cans of cinnamon rolls and cut each individual roll into four pieces. Set aside the icing for later.
  3. Put the cinnamon roll chunks into a greased bundt cake pan, stacked all around each other.
  4. Mix the vanilla pudding per box directions into the consistency of pudding and pour it over top of the cinnamon rolls. (Note: this is the messed up part. So if you want to try it the “right” way, just sprinkle the pudding mix itself over the cinnamon rolls.)
  5. Sprinkle cinnamon and brown sugar evenly over the rest of the pan.
  6. Finish by drizzling the melted butter on top.
  7. Bake at 350 for 28-30 minutes or until golden brown.
  8. Remove from the oven and let it cool for 10-15 minutes before serving.
  9. Plate the monkey break by turning the bundt pan upside down onto your plate / serving dish and gently shaking / removing the bundt pan.
  10. Grab your icing containers, and heat them up for about 12 seconds each. Drizzle the icing over the top of your cinnamon roll monkey bread, and ooh and ahh at the beautiful masterpiece you have just created!

Pumpkin Pie Monkey Bread

Recipe Roundup for the Perfect Fall Brunch: Pumpkin Pie Monkey Bread

 

Ingredients
  • 3 cans of cinnamon rolls (Pillsbury Cinnabon rolls)
  • ¼ cup International Delight Pumpkin Pie Spice Coffee Creamer
  • ¾ cup sugar
  • ¼ cup brown sugar
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon
  • ¾ cup butter, melted
Directions
  1.  Preheat oven to 350 degrees
  2. Pop open your cans of cinnamon rolls and cut each individual roll into four pieces.  Set aside the icing for later.
  3. In a medium bowl, combine sugar, brown sugar, pumpkin pie spice and cinnamon; set aside.
  4. In a small bowl, combine pumpkin pie spice creamer and melted butter.
  5. Dip each cinnamon roll into melted butter mixture followed by coating dough in sugar mixture.
  6. Stack dough balls in bundt pan.
  7. Drizzle extra “bowl” ingredients over the top after all the cinnamon rolls have been placed in the pan.
  8. Bake 35-40 minutes or until golden brown.
  9. Remove from oven and allow to cool in pan for 15 minutes.
  10. Plate the monkey bread by turning the bundt pan upside down onto your plate / serving dish and gently shaking / removing the bundt pan.
  11. Grab your icing containers, and heat them up for about 12 seconds each. Drizzle them over the top of your pumpkin pie monkey bread!
Now, invite your girls, set out a few pretty pumpkins, turn up the tunes, and you’re all set!

 

Recipe Roundup for the Perfect Fall Brunch: The Decor

Don’t forget to add a few glam pumpkins! ; )

 

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