The Magic That Happens in Walt Disney World Catering!

As some of you may or may not know, I spent the last 15 years working in catering at Walt Disney World.  It is where I learned to boil water, as people say when you know nothing about cooking!  I’ve been so fortunate to work with countless talented and creative people, and been able to be a part of many amazing events!

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I am now switching gears now to the Food and Beverage line of business at Walt Disney World, more specifically; I am moving on to being a Sous Chef at Sanaa, at Disney’s Animal Kingdom Lodge.  I could not have landed in a more beautiful restaurant and flavorful cuisine!

I went thru my picture files for about an hour and grabbed some of my favorite pictures that capture just a few of my most memorable events.

I have been really lucky, truly, truly blessed! 🙂

Fortunately at WDW you never have to same good bye, just until next time!!!

Double Chocolate Coconut Cookies- The Great Food Blogger Cookie Swap

Confession- there has not been a trip to the grocery store in the last two months that I have not bought a cooking magazine, mostly from the cookie category. Every year the same thing- that one to five minutes spent waiting in the darn check out line is just too long to resist. Holiday baking- I love it, the search for that perfect gem of a cookie. This year I participated again in the Great Food Blogger Cookie Swap along with over hundreds of other participants (search #FBCookieSwap to find mouth-watering cookies to bake or torture yourself with). The cookie swap was all to raise money for Cookies for Kids’ Cancer, over $13,778.40 was raised!

The Great Food Blogger Cookie Swap 2013

Martha Stewart contributed to the cookies I sent- after an evening of heated debate and taste testing these were the winners that I was going to ship and bake.

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Ingredients

  • 1 cup unsalted butter, softened
  • ½ cup granulated sugar
  • ¾ cup packed light-brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 ¾ cups all-purpose flour
  • ¼ cup unsweetened Dutch-process cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon coarse salt
  • 2 cups white-chocolate chunks (about 9 ounces)
  • 1 ¾ cups sweetened flaked coconut
  • 1 ¾ cups coarsely chopped walnuts (about 6 ounces)

Method

Preheat oven to 350 degrees. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth, about 2 minutes. Mix in eggs, 1 at a time. Stir in vanilla.

Sift flour, cocoa powder, baking soda, baking powder, and salt into a medium bowl. Mix into butter mixture on low speed until well combined. Stir in chocolate, coconut, and walnuts.

Using a 1 1/2-inch ice cream scoop, drop batter onto baking sheets lined with parchment paper, spacing 2 inches apart. Flatten slightly. Bake until set, 10 to 12 minutes. Let cool on sheets on wire racks 2 minutes. Transfer cookies on parchment to racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 1 week.

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We totally lucked out this year with our cookie swaps- all three of the cookies received were out of this world- so ummm, umm good!   Cranberry Orange White Chocolate Cookies from Stephanie at 52 Kitchen Adventures were Sir Wes’s favorite- he “allowed” me to have a couple.  Kate at Fleur-De-Licious sent Ginger Crinkle Cookies, which I am wondering if she knew about my ginger devotion- so yum!  And lucky for me, Sommer, of A Spicy Perspective, could not decide what cookie to send so we got both Sour Cream Whoopie Pies with Chocolate Hazelnut Filling and Tangerine Shortbread with Chocolate Drizzle.  Love that I found another indecisive lady in the kitchen!

Thanks to Lindsey and Julie for organizing such a fun way to “Bake-Back” to a great cause! If you want more mouth watering temptation follow their blogs!  Also to the sponsors of The Great Food Blogger Cookie Swap, OXO, Dixie Crystals, Gold Medal Flour, and Grandma’s Molasses!

Edible Orlando and Walt Disney World Making Magic for the Second Harvest Kids Cafe

Last Sunday Edible Orlando and Walt Disney World were blessed with a beautiful day and wonderful support for their combined efforts of hosting the inaugural Field to Feast dinner to benefit Second Harvest Kids Café. The venue was perfect- Long & Scott Farm in Zellwood and the crowd was fun and enthusiastic!

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The Chefs spent a number of weeks working on pairings that blended well with Rioja wines and beers from Cigar City Brewing and Cask & Larder Brewing. As guests entered the farm reception they enjoyed adult punch made with Palm Ridge Reserve Whiskey before settling in to the shabby chic farm setting.

FIELD TO FEAST DINNER MENU

Victoria & Albert’s
Chef Scott Hunnel
Sommelier Rebecca Lewis
Lake
Meadow Chicken Sausage with Zellwood Corn Succotash

California Grill
Chef Brian Piasecki
Sommelier Michael Scheifler
Spice-crusted Local Calico Scallops with Zellwood Pumpkin Ravioli, Toasted Pumpkin Seed Vinaigrette, Baby Sage, Buttered Brussel Sprouts, and Pumpkin Dust Brittle

Flying Fish Cafe
Chef Tim Keating
Sommelier Stig Jacobsen
Asian-inspired Uncle Matt’s Citrus-marinated Rock Shrimp and Local Calico Bay Scallop “Cocktail” with Salad of MacGregor Farms Greens, Herbs, Epcot Cucumber, and Bhut Jolokia-Kaffir Lime Vinaigrette

The Wave . . . of American Flavors
Chef Frank Brough
Sommelier Damaris Jimenez
Locally-sourced Sweet Potato Agnolotti with Bourbon-Maple Pork Belly, Liquid Caramel Corn, and Vanilla Powder

Epcot® Events
Chef Leonard Thomson
Sommelier Pete Freidel
Suwannee Farms Florida Fresh Cab Beef Tenderloin over Balsamic Charred Onion Bread Pudding topped with Wine Reduction and served with Duck Fat Fries and Zellwood Sweet Corn Gelato

Florida Local at Epcot® International Food & Wine Festival
Chef Jens Dahlmann
Sommelier Tom Kovacs

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As I told one of the guests, I felt the chefs and servers were enjoying the evening as much as the guests, there was truly a community feel that grew in the crowd through the day of set up and into the evening.  It was a great event to be part of and I cannot wait until next year!!

2013 Epcot International Food & Wine Festival Kick Off

We had a big week at work with the Epcot International Food & Wine Festival Presented by CHASE® kicking off. Take the chance to taste your way around the world and discover global cuisines and a world tour of cultures and experiences.

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This is the best time of year in the park, there are so many food related events and a focus on food that reaches around the globe, how can a chef not love it! The festival runs thru November 11th this year, plenty of time to get your passport stamped!

There are many events during the festival that our team is responsible for and I just love being able to be part of them.  The energy in the kitchen in the coming weeks will be dynamic, along with all of our cast, we add in many eager students and talented guests chefs from across the world.

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The festival started for our team predawn on Friday with a plated breakfast in the Festival Cranberry Bog, where a few local news programs featured Discover the Cranberry, hosted by Ocean Spray® Craisins® Brand Dried Cranberries.  We had the pleasure of recreating these Ocean Spray recipes for our guests. I can’t to make the pizza for my niece and nephew.

Peanut Butter, Banana and Craisins® Roll Ups

Craisins® Breakfast Bars

Ocean Spray® Craisins®-Orange Muffins, Disney’s BoardWalk Bakery

Craisins® Crunch Breakfast Bowl

Mickey Fruit Pizza

Turkey Sausage and Craisins® Strata

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On opening day we also had The Chocolate Dinner –Prepared by Dale Reynolds, Chef Epcot, World Showplace East Hall.  I can’t tell you how much I enjoyed being around while Chef came up with this Ghirardelli® chocolates menu.  These guests truly got lucky.  I literally was licking my fingers when Chef Dale brought me samples to try.  Tip of the day- never pass up White Chocolate Beurre Blanc!  Below is the team that worked on it, Chef Carla Hall wanted to get a picture with this team!

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Ghiradelli Chocolate Dinner

Reception Items Prepared by Chef Lisa Rios

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 Chef Dale Reynolds Presents:

Soup Course

Oxtail Consommé with Dark Chocolate Chile Ravioli

Chateau St. Michelle Reisling, Columbia Valley

Prepared by Chef Rebeca Modia

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 Second Course

Chicken and Waffle

Braised Chicken on a Chocolate Dipped Waffle Chip

Franciscan Estate Napa Valley Chardonnay

Prepared by Chef Alejandro Ocanto

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 Sorbet Course

Chocolate Sorbet

Prepared by Chef Dennis Byras

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Main Course

Maine Lobster with White Chocolate Beurre Blanc

Chocolate Rosemary Braised Short Ribs

Cocoa Bean Smoked Shallot Mashed Potatoes

Baby Vegetables

La Crema Sonoma Coast Chardonnay

And La Crema Sonoma Coast Pinot Noir

Prepared by Chefs Omar Harris and Micah Ginder

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Cheese Course

Baked Brie with Dark Chocolate Caramelized Onions

Rosa Regale

Prepared by Chef Jason Jakubowski

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Dessert Course

Milk Chocolate Risotto

With Drunken Cherries and Pistachio Brittle

JDK & Sons™ Crave Chocolate Cherry Liquor

Prepared by Chef Melissa Webster

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We also had an Ocean Spray reception back at the Festival Cranberry Bog and the Butterfly Garden area opening night. The Ocean Spray reception menu was an international experience, all with cranberries incorporated into the traditional dishes.  It was a fun menu to create taking classic flavors and putting a cranberry twist on them.  We truly learned about the versatility of cranberries!

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Japan

Craisin® Infused Five Spice Char Kobe Beef with Sriracha
 Craisin® Vegetable Fried Rice

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United States

Seared Free Range Chicken with Craisin® Moonshine Pearls
 Roasted Sweet Potatoes with Craisin® Ketchup

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Canada

Cranberry and Sea Salt Cured Wild Salmon with Maple Sugar Crystals
 Craisin® Glazed Pork Belly with White Cheddar Maple Grits

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United Kingdom

English Mustard Dusted Scotch Egg with Cranberry Marmalade
 Beef and Craisin® Sheppard’s Pie

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France

Artisan Cheese Stuffed Craisin Brioche
 Craisin®, Bacon and Brie Potato Gratin

Mexico

Mole Shrimp Quesadilla with Cranberry Salsa
 Pulled Chicken Craisin® Tamales

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Chef Damon was lucky enough to take a dip in the Festival Cranberry Bog and chat with the guests about the vast uses of cranberries! Ahhh- the #CranberryLife

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What a exciting and fun start to the best time of year at Epcot! I can’t wait to get out and experience it as a guest! But the behind the scenes experience are ones that I will cherish for a lifetime. Super lucky to be on this great team doing amazing things!! If you have the chance be sure to get to the festival and bring your appetite!  Follow along with all the chatter at #EpcotFoodFestival!

Turkey, Brie and Raspberry Waffle Bites

Maybe it’s just my experiences, but brunches often follow fun-filled, celebratory evenings, I assume that’s how Bloody Mary’s became so popular.  Nothing like the hair of a dog!  Thinking about brunch foods the last few weeks, made me consider my favorite hangover meals.  It would be a smart assumption the “favorite” came to be in my college days.  In Charleston, South Carolina there are endless possibilities of the cure all meal- during my days at C of C, my friends and I favorites were either Juanita Greenberg’s Burritos or Vickery’s Turkey and Brie Pita, maybe Andolini’s Pizza also..  The french fries made the Turkey Pita stand out as my preferred “not feeling so hot” meal and I still love to make it to Shem Creek every so often when I am in Charleston for a reconnection.

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The warm pita was coated by a layer of raspberry cream, a stack of sliced turkey and warm gooey brie.  It’s a classic but still fabulous combination.  So when thinking about a #BrunchWeek inspired sandwich- what else- fruit, creamy, savory, and of course, perfect for any accidental hangovers that your guests that might stumble in with.

Figured I would twist the pita a bit and make it more “brunch-able”, with using waffles instead. I have a few different waffle makers/pans that I collected over the years, but my favorite is this pan.  I love the small size and thinness of them, making them super versatile and fun to play with.

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Store bought waffle mix is fine to use, but this pan is not the most forgiving tool, so I recommend using an “extra-crispy” waffle batter as it tends not to stick to the waffled surface (not fun to clean)

This recipe makes about 12 waffles (6 sandwiches)

Ingredients:

  • 1 whole eggs, separated
  • 1 cups milk
  • 1 cups flour
  • 1/2 tablespoon baking powder
  • 1/4 teaspoons salt
  • 1/3 cups canola oil
  • 1/3 cup raspberry preserves
  • 12 ounce sliced turkey
  • 6 ounces brie cheese

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Directions:

With a mixer, beat the egg whites until they are stiff. In another large bowl, put remaining ingredients and whip until smooth.  By hand, gently fold in beaten egg whites.

Heat the waffle pan over medium heat on the stove.  Drop about 2-3 tablespoons of batter into the wells, just filling them and spread with the back of the tablespoon. Cook until air bubbles come to the surface and break, about 1-2 minutes.  With 2 ends of forks gently ease out the waffle pancake and flip onto the opposite side.  Allow to cook another 1-2 minutes.

The waffle cakes can be made ahead of time and reheated in a 300 oven for 5 minutes.  Assemble the sandwiches with a teaspoon of raspberry jam on both sides of the warm waffle cake, and layers of sliced turkey and brie.

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What a great week its been- I am so looking forward to trying out all the mouthwatering dishes I’ve seen during #BrunchWeek!  Join the PinChat from 2-3, where even more prizes will be announced!

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Another shout out to the sponsors- California WalnutsLodge Cast Iron, Vidalia Onions-The Flavors of Summer, Black Gold Farms, the Food and Wine Conference and Sunday Supper, Bob’s Red Mill, Whole Foods Market -Orlando, and Stonyfield Organic For a chance to win one of the great prizes- click on this link and sign up- super easy and legit. a Rafflecopter giveaway

Here are a few more ideas for Mother’s Day Brunches!

Brunch Drink Recipes

Mango Lime Bellinis by Cook the Story
Strawberry Sangrias by Kokocooks

Breads, Grains, Cereals and Pancake-type Yums

Souffle Pancakes with Bacon Flowers by Jane’s Adventures in Dinner
Mini Breakfast Pizzas by Sweet Remedy
Glazed Doughnut Pancakes by The Domestic Mama & The Village Cook
Whole Wheat Blueberry and Sour Cream Pancakes by Sarcastic Cooking

Meat, Poultry, Fish and Legume Brunch Recipes

Thai Orchid Salmon Salad by Culinary Adventures with Camilla

Egg Recipes

Crouque Monsieur Strata by White Lights on Wednesday
American Girl Chip and Ham Scramble by The Vintage Cook
Sausage, Egg, & Veggie Casserole by Katie’s Cucina

Potato Recipes

Poutine Hash by The Girl In The Little Red Kitchen

Brunch Dessert Recipes

Vanilla Bean Cookie Bars by Rachel Cooks
Candied Bacon Brownies by {i love} my disorganized life
Turtles French Toast by Cravings of a Lunatic
Chocolate Chiffon Cakee by Love and Confections
Dark Chocolate-Orange & Walnut Banana Bread by The Kitchen Prep

Dill Pickle Crisps and Deviled Egg Brunch Dip

I know a lot of people that would swear up and down that a good party cannot be had without deviled eggs. Honestly, I have yet to meet one I haven’t liked. Hate to add it to a menu of mine as they are just so expected, and then the classic, down home southern girl inside of me tells me “what in God’s name am I talking about”, and they are saved from being 86’d from the buffet table. But nothing wrong with mixing it up, after all dip is equally important at all parties, brunch included!

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Some may say this is just egg salad, but it is served with crackers- so that obligates it to be a dip. Hands down, no question asked. The end. Dip.

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This recipe comes from way back on September of 2009 from Food and Wine Magazine

Deviled Egg Spread

1 dozen large eggs
2 tablespoons white vinegar
1 cup mayonnaise
1 tablespoon yellow mustard
Salt & pepper
Paprika for dusting

  • Place the eggs in a large saucepan and cover with cold water; make sure the water is a good inch above the eggs. Add in the vinegar and heat to a rapid boil. Place the lid on the saucepan and remove it from the heat. After allowing to stand for 15 minutes, drain the water from eggs and run cool water over them to cool. Add a few ice cubes to chill them faster.
  • Peel the egg shells and slice them in half lengthwise. Rough chop half of the egg whites and place them into a large bowl. Put the remaining whites and all of the yolks to a food processor along with the mayo and mustard. Process until smooth. Scrape the mixture into a bowl and blend with the chopped egg whites. Season with salt and pepper. Can be made ahead and refrigerated overnight.

Makes about 3 cups of DIP

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To add a special touch to the Deviled Egg alternative I took out the standard pickle in the dip and added it to the cracker- which came out great! I love the zip and sourness in the crackers- definitely a unique twist on a standard butter crack. Watch your back Keebler!

This Zestuous recipe has been slightly modified

Dill Pickle Crisps

  • 1 cup whole wheat flour
  • 3 tablespoon unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon powdered ranch dressing mix
  • ¼ cup chopped dill pickle (2 spears)
  • 1 egg, cracked and blended for egg wash
  • 1 teaspoon flaked sea salt
  • 1 teaspoon chopped dill
  • ½ teaspoon fresh course ground black pepper

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  • Using a food processor, add the flour and softened butter and pulse until combined. Add the oil and ranch seasoning and blend again. Add in the chopped dill pickle and mix until the dough forms into a ball. Remove the dough from the processor and shape into a disk, cover with plastic wrap and refrigerate for 30 minutes.
  • Using a clean surface, a piece of parchment paper or a silpat sprinkled with flour, roll the dough to about 1/8 thickness.
  • Using a cookie cutter, cut out the crackers and peel away the excess dough. Place the cut crackers onto a parchment/silpat lined baking sheet and lightly brush the egg wash over the tops. Sprinkle with the salt, dill and pepper. Prior to baking tap each cracker with a fork to allow are to escape and your crackers to remain flat.
  • Bake in a 400-degree oven for 12 minutes or until golden brown. Allow to cool and enjoy!

Makes about 50 crackers, depending on the size of your cutter.

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These Dill Pickled Crisps make a great vehicle for the deviled egg dip. Can’t get much more southern then this!  Cheers to all parties, especially brunch!

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#BrunchWeek is rocking social media this week- The #BrunchWeek Hashtag was even trending on Sunday!  So awesome! Of course, we couldn’t do it without the generous sponsors!  I can’t wait to see who wins the prizes!   Big Kudos to –  California WalnutsLodge Cast Iron, Vidalia Onions-The Flavors of Summer, Black Gold Farms, the Food and Wine Conference and Sunday Supper, Bob’s Red Mill, Whole Foods Market -Orlando, and Stonyfield Organic

For a chance to win one of the amaze-ball prizes just play in the a Rafflecopter giveaway!

Just look at this great list- all offer a chance to win! and plenty to get hungry over!

I can’t wait to see whats going on at Girl in the Little Red Kitchen!

Brunch Recipes with Eggs

Asparagus and Leek Frittata by Rachel Cooks
Baked Ham and Egg Cups by Culinary Adventures with Camilla

Veggie Quiche Cups by Take A Bite Out of Boca
Asparagus and Eggs in Mornay Sauce by Noshing With The Nolands

Brunch Recipes with Potatoes

Traditional Home Fries by Sarcastic Cooking

Meat, Poultry and Fish Brunch Recipes

Chicken Pockets by Jane’s Adventures in Dinner
Turkey Dill Crepes by Kokocooks

Breads, Grains, Cereals and Pancake-type Yums

Cherry Coconut Granola by Katie’s Cucina
Brioche by poet in the pantry by poet in the pantry
Gold Goddess Steel Cut Oats by The Vintage Cook
Quick and Easy Early Morning Parfaits by Cravings of a Lunatic
Caramelized Onion & Bacon Croque Monsieur by The Kitchen Prep

Fruit and Vegetable Brunch Recipes

Warm Salad Three Ways by Cook the Story

Spreads for Brunch

Black & Blue Thyme Jam by Cooking In Stilettos

Brunch Dessert Recipes

Crumb-Top Blueberry Muffins by Love and Confections
Banana Walnut Scone (Gluten Free/Dairy Free) by Around My Family Table
Croissant & Chocolate Bread Pudding by White Lights on Wednesday
Honey Poached Pear “Sundae” by Amanda’s Apron
Strawberries and Cream Muffins by The Domestic Mama & The Village Cook

Tomato Basil Macarons #BrunchWeek

Today is the start of #BrunchWeek, which leads straight up to Mother’s Day.  There are bloggers across the country participating, so there is bound to be some great ideas for the coming Sunday’s feast.  Check out the end of the post for a list of recipes and posts to be inspired by as well as list of incredible sponsors.  Click on the Rafflecopter link to get a chance to win amazing prizes from the sponsors!!! Super easy!

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I have to admit- I’ve been gotten.  A little monster snuck into my head, and flipped a switch to make me believe that all the hype about macarons being “difficult” would not be true for me.   I was convinced that I, an amateur, yet successful baker would not have any issues with this simple cookie.  So when I was thinking about creative brunch ideas, savory macarons popped into my head and I signed on the dotted line- #BrunchWeek Day 1, Savory Macarons.

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Of course there was plenty of time to get started, just needed to get past that busy work week, and then Sir Wes’ birthday celebration #WEStival, my brother’s family visit, a catching up at work week, a weekend to relax, and then a crazy town week at work.  Soon I was left with just two weeks to tackle these “simple” cookies.  It turns out that the hype was real- macarons are as temperamental as they get, they are not simple at all, more like a monster in fact.  Touch them wrong and its over for you.

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It was helpful having to try and retry baking macarons nightly due to deadline, as I am certain I have actually learned about the anatomy of the French monsters.

With the help of Les Petits Macarons written by Kathryn Gordon and Anne E. McBride, I spotted my troubles and made plans for the next batch.  I strayed a few times over to good old Martha, but became sold on Kathryn and Anne’s methods and advice.

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My problems laid mostly with the feet, they had all types of problems- flat feet, no feet, wide-load feet, and most commonly,  “why don’t I have model feet”.  The monsters also had some intestinal problems, not much of a fan of this topic, but I’ll just say that there were runs and explosions.

With enough nights to work on them and the help of some friends at work, along with this monster bible, I managed to be satisfied with the macarons.  All had not been lost, I won the war against the savory macaron monster- as I would say at work- “Kiss it B*^@ches….”

This recipe and method came from Les Petits Macarons with some very slight modifications to adding the savory-

  • 1 ¼ cup almond flour (Bob’s Red Mill is in my pantry)
  • ¾ cup confectioner sugar
  • 2 tablespoons tomato powder
  • ¼ teaspoon kosher salt
  • 1 tablespoon powdered egg whites
  • ¾ cup granulated sugar
  • ½ teaspoon cream of tartar
  • ½ cup aged egg whites (from 4 eggs, aged covered in the fridge for 1-2 days) – Room Temperature
  • 2 drops red gel food color (optional)
  • 2 tablespoon crystalized basil
  • 10 tablespoons garlic herb cream, goat, brie or preferred cheese spread

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Makes about 40 macaron sandwiches

1. Preheat the oven to 200ºF. Pulse almond flour, confectioners’ sugar salt and tomato powder in the bowl of a food processor 4 times for 4 seconds each time. Sift dry ingredients over a piece of parchment paper.

2. Hand whip the powdered egg whites and the granulated sugar in an electric mixer bowl, add in the egg whites and cream of tartar until the mixture is homogenous.  Whisk on medium-high speed, when the egg whites reach soft peaks add the food coloring if you choose to use.  Continue whipping until glossy stiff peaks form (about 8-11 minutes).  The meringue should look like marshmallow fluff when ready or when you are able to hold the bowl upside-down without it falling out.

3. Sift the dry ingredients into the meringue and J-fold until you reach the, almost impossible to know, macaronner stage. It is important to fold the different components just enough,(sadly I think this only comes after you’ve learned what doesn’t work), but not too much or the macarons will crack. To make sure that you have reached the right point, once the ingredients appear combined, lift some of the mixture about 1 inch above the bowl with the spatula. If it retains a three dimensional shape, fold it again. When folded just enough, the mixture should fall right back into the bowl, with no stiffness, in one continuous drip.   Fill your piping bag halfway, allowing the maximum piping control.

4. Pipe the macarons 1 ½ inches apart on silicon baking sheet lined sheetpan. (again, more of the practice makes perfect saying).  Slam the baking sheet down to remove excess air (slam 6 times, from 6 inches above the table). Sprinkle the crystalized basil on top of each macaron.  Bake for 15 minutes and then turn the oven to 350 and cook for another 6-9 minutes depending on size.

5.  Fill with your preferred garlic herb spread, creamed brie, goat cheese, ect.  Refrigerate until an hour prior to serving.

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***With any failures there are learning’s.  Pay attention to what didn’t work so you know what to try or avoid in the future.

I have to admit, there is no way I am done with these monsters.  I feel like they might have won this round, but now that I’ve cut my teeth, I am ready for round 2.

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I secretly love getting stumped in the kitchen, as it makes successes so much sweeter.

Take a look below to see this great list of #BrunchWeek  Posts!!

Today’s Brunch Recipes From Participating BrunchWeekers Beverages

Blood Orange Mimosas by Love and Confections

Strawberry Mimosa by Jane’s Adventures in Dinner

Margarita for Mama by poet in the pantry

Candied Bacon Bloody Mary by Sarcastic Cooking

Eggs

Breakfast Won Ton Cups by Small Wallet Big Appetite

Meat Lover’s Quiche by Savory Sweet Eats

Chorizo and Garlic Frittata by {i love} my disorganized life

Cherry Tomato and Chorizo Omelet by Katie’s Cucina

Meat, Poultry and Fish

Candied Bacon by Cravings of a Lunatic

Shrimp-Grapefruit Orchid Stirfry by Culinary Adventures with Camilla

Savory Treats

Hollandaise Sauce by Kokocooks

Breads, Grains, Cereals and Pancake-type Yums

Apple Cinnamon Crepes by Sweet Remedy

Grain-free Apple Walnut Pancakes by Seasonal and Savory

Desserts

Biscoff Coffee Cake Muffins by White Lights on Wednesday

Bob’s Scottish Oat n’ Walnut Sticky Scones by The Vintage Cook

A big thanks to all the sponsors, California WalnutsLodge Cast Iron, Vidalia Onions-The Flavors of Summer, Black Gold Farms, the Food and Wine Conference and Sunday Supper, Bob’s Red Mill, Whole Foods Market -Orlando, and Stonyfield Organic,

Click below on the link and see all the generous and incredible prizes the #BrunchWeek sponsors have donated!

a Rafflecopter giveaway