I hope you guys will enjoy my Mother’s Day Breakfast and Brunch Recipes.

Mother’s Day is just around the corner so I gathered some of my favorite breakfast and brunch recipe ideas and made this tasty roundup.

I hope you guys find my Mother’s Day Breakfast and Brunch Recipes helpful.

Perhaps make something from Mother’s Day Breakfast and Brunch Recipes list. If you do make it, please tag me on Instagram @sandraseasycooking so I can see your delicious creation. Thank you in advance!

Happy Mother’s Day to all of you incredible, creative, smart, beautiful and sexy mamas.

SIMPLE CREPES

My family loves crepes, sweet or savory, even though we are more sweet tooth peeps. I try not to make them often simply because I cannot resist eating a few before they even end up on the table. I’m not joking.

We eat it with Nutella, jam, or maple syrup. Sometimes, I would mix crushed walnuts and sugar, or honey and use that as a spread. It makes a wonderful snack, breakfast, or even dessert. Read more…

COLD BREW COFFEE

Do you like Cold Brew? Are you buying it all the time? Well, I got to tell you that I stopped buying coffee altogether in the coffee shops unless I am meeting a friend.

I do not see a point at all when I can make coffee just the way I like it. Plus, I save a few bucks along the way.

I love a strong, dark roast coffee so sometimes I really cannot get that taste especially if I get it in the most popular cafes. Read More…

SCALLION-MUSHROOM FRITTATA

This is one of my go-to breakfast, especially when the kids are going to school. PBJ sandwiches or cereals just don’t cut it anymore.

With that being said, this kind of breakfast is perfect to wake them up and prepare for a long school day.

Don’t you just love frittatas? They are so easy and versatile, and my family absolutely loves them. Read more…

CLASSIC PANCAKE RECIPE

Easy and delicious Classic pancakes for breakfast, brunch or any time you crave them.

Warm, buttery and sweet smell flow through the air as hot pancakes are lifted from the pan. Butter is slowly sliding down the pancakes, leaving a light yellow trail behind it.

The coolness of the syrup and heat of the classic pancake complimented one another perfectly and simply served to bring out the subtle flavor of the pancake itself. Read more…

JAVA CHAI LATTE

A cup of Java Chai Latte seemed appropriate for the relaxing afternoon break that was really needed. 

I enjoy this one often and sometimes as a coffee replacement. It tastes just so amazingly delicious. Read more…

EASY BREAKFAST STRATA

The wonderful world of casseroles. They are not only tasty, beautiful, nor easy to make, they are so versatile as well. 

This golden deliciousness, Breakfast Strata was so simple to make and we all enjoy it very much. I make this often over the weekend.

Sometimes it’s without any bread which makes it more like crustless quiche or frittata, and sometimes I add leftover biscuits from dinner before. Read more…

BRUNCH BAGEL SANDWICH – EGG, BACON, CHEESE, AVOCADO, AND LETTUCE

There are many ways to jazz up your bagel sandwich and I believe that this is one of them. I love pian and simple cream cheese bagel, just like my whole family.

We also have a love affair with lox and cream cheese bagel, but if you agree with me, this is one amazing idea, as well. Read more…

MINI MEATLESS FRITTATA CUPS

Mini Meatless Frittatas are light and extremely. It is important to me that these mini frittata cups fill you up with nutrition, healthy fats, and proteins. Oh, also just to mention that it’s an easy, warm and comforting breakfast.

I added a few extra ingredients as I like my frittata bit richer. I am so glad that I did because these are so delicious. Read more…

MATCHA (GREEN TEA) LATTE

Every so often you indeed need a break to sit down and positively enjoy a delicate cup of Matcha Latte.

It is every mother’s dream, especially on Mother’s Day!

This creative recipe is super easy and you don’t require any particular equipment. Although if you have them fancy latte machines then you may make your own froth using it. Read more…

SWEET POTATO PANCAKES (GLUTEN FREE)

These are gluten-free, but you can make them with regular all-purpose flour. Also, they are packed with protein, healthy even with all the organic sugar that I added.

I know those sweet potatoes are sweet already, but they need a bit more sugar to make your day start beautifully! Read more…

POTATOES AND EGGS SKILLET

I could eat this for breakfast, lunch or dinner. Sometimes, I would simply add Italian sausage and cheese, but this time I kept it meatless and pretty simple.

There is something when you combine potatoes, peppers, and onion. The almost instant flavor is created when you cook it together. Read more…

ALMOND MILK MATCHA-MORINGA ICED LATTE

Do you like Matcha? I just love Matcha Lattes, cold or hot. Well, I wanted to post this recipe for a long time.

I know what you are thinking, “that’s totally unnecessary”, but I just couldn’t help myself. Sometimes I get stuff just for those purposes.

My shelves are filled with unnecessary props, but again, I can’t help myself. It’s my job and I never know what I will need.  Read more…

ALMOND JOY WAFFLES

Waffles are such a simple and quick, yet delightful treat to make. I absolutely love using coconut butter or oil because it is healthy as well as delicious, but also it enchants the flavor and aroma. Read more…

AVOCADO TOAST WITH SPICY CHICKPEAS

I call this a perfect Avo Toast! Avocado toast is so popular these days and so versatile. You can make them vegetarian or vegan, or add bacon, chicken, eggs, etc.

I also love using different types of bread for my Avo toast. It all depends on what I got in my kitchen or what I crave at that moment?! Read more…

RED ROOIBOS ICED TEA

Rooibos tea is rich in many minerals as well as easy to prepare and refreshing recipe. It is truly delicious.

We enjoy it all year round, hot and cold. Read more…

Are you a fan of Carrot Cake? I enjoy carrot cake, but I am not the biggest fan because most carrot cakes contain a thick layer of frosting, and I wouldn’t say I like frosting. Well, I started making my own because it is so simple, and homemade will always beat store-bought.

To be honest, nobody in my family likes frosting unless it’s whipped cream cheese and preferably homemade cream cheese-based frosting.

If I make a real cake, which is extremely rare, but if I happen to make a nice cake usually use whipped cream instead of the frosting because it tastes so much better.

On the other hand, carrot cake and cream cheese frosting go perfectly together. Don’t you agree? When I started making my own I realized that I do not hate it at all.

 

I had quite many notorious bakers in a family that I grew up with. They would bake their heart out, and me, well, I know how to make rolls, pies, bread, and things of that nature.

Cakes? Cakes are not my niche. Although I merely improved, I still can’t decorate for shit. I am just being honest here!

I do have more of a savory tooth if you know what I mean, however, I enjoy sweets as well, especially after dinner.

This is a simple cake, and that’s what I genuinely like the most — Cup of coffee and a simple slice of cake to make my day! These bars are so delicious. Sometimes I add seeds and oats or maple syrup instead of sugar. I hope you guys like it as much as we did.

TAP HERE FOR MORE SIMPLE BAKING GOODIES

 

If you happen to make these simple and tasty Carrot Cake Bars with Cream Cheese Frosting, please tag me on Instagram @sandraseasycooking. Thank you so much for all your support!

Yield: 20 Servings

Carrot Cake Bars with Cream Cheese Frosting

Print

Easy and tasty Carrot Cake Bars with Cream Cheese Frosting

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

• 1 lb Grated Carrots strain, and pat dry
• 1 cup Crushed Pineapple drained (reserve juice)
• 2 1/2 cups all-purpose flour
• 1 teaspoon Baking powder
• 3/4 teaspoon Baking Soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon nutmeg freshly grated
• 1/4 teaspoon Ground Allspice
• 1 cup packed light Brown sugar
• 1 cup Granulated Sugar
• 4 large eggs at room temperature
• 3/4 cup Vegetable oil

Optional

• 1 cup Chopped Walnuts
• 1 cup Raisins, golden and black or whatever kind you have Soaked in Pineapple or Orange juice, rum if you prefer

CREAM CHEESE FROSTING

• 2 8-ounce packages of cream cheese chilled
• 8 tablespoons unsalted butter softened at room temperature
• 1 1/3 cup confectioners' sugar sifted after measuring
• 2 tablespoons pure Vanilla Extract
• Walnuts, Pecans, or Almond for garnish

Instructions

1. Preheat oven to 350 degrees Fahrenheit (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
2. In a large bowl, mix together the sugar and eggs until thick and pale. Stir in the oil, then gradually mix in the sifted dry ingredients. Fold in the carrots and nuts. Spread evenly into the prepared pan.
3. Bake for 40 to 45 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. 

FROST THE CAKE:

1. Place 1 cake layer on a large plate and cover the top with about 1/3 of the frosting. Invert the second layer on top of the frosted bottom layer so that the flat side (the bottom) is on top. Spread the remaining frosting on the sides and top of the cake, if you wish. If you use walnuts or pecans in the cake, sprinkle the frosting with a few tablespoons of lightly toasted chopped nuts. Also, I sliced the cake in half and added a thin layer or frosting in between. It is not necessary, but it tasted great. 
2. Before serving, slice the cake into equal squares and serve as bars. 

Notes

TIPS Don't over-mix or let your cake sit too long. Baking soda reacts immediately so if you over-mix or leave it around, the gas will escape and your cake will be flat. Use the good pans.

Line the bottom of your layer pans with wax paper or parchment paper. To make a bundt, bake at 325 for 75-90 minutes.

Nutrition Information:

Yield:

20

Serving Size:

1
Amount Per Serving: Calories: 463Total Fat: 26gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 72mgSodium: 284mgCarbohydrates: 53gFiber: 2gSugar: 36gProtein: 6g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

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