Recipe: Bananas Foster French Toast Kebabs — Tiny Brunch Recipes from The Kitchn

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French toast is incredibly delicious, but it's not exactly portable — especially when topped with bananas and caramel. Because of this, it's never been an option for my brunch parties since I just don't have enough chairs around my dining room table to accommodate my guests.

Thankfully, threading French toast cubes onto kebabs totally solves the problem while, at the same time, making the dish more fun. You get all the flavors and textures you love in French toast, and you still have a free hand to hold a mimosa!

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How To Make Scalloped Potatoes — Cooking Lessons from The Kitchn

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You know you've got yourself a party when the scalloped potatoes show up at the table. With its layers of cream and potatoes, and then more cream and more potatoes, all baked until bubbly — well, I would be hard-pressed to think of another dish that pairs comfort and elegance quite so perfectly. Here's how to make this classic dish for your next dinner party.

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How To Make a Classic Carrot Cake — Cooking Lessons from The Kitchn

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Good carrot cakes balance many variables. They have to be sweet, yet spicy; moist, yet delicate; and beautiful, but not pretentious. Finding a recipe that embraces all of these and holds its own under a mountain of fluffy cream cheese frosting is a challenge — but we've done it!

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Recipe: Frozen Peach Bourbon Mule — Blender Cocktail Recipes from The Kitchn

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I feel fortunate to live here in Colorado, where the peaches from Palisade are among the very best in the world. Every summer at my house, we go through cases of these juicy, sweet fruits. We've tried it all — galettes, pies, jams, sauces, salads, salsas, and glazes — but the biggest stroke of genius that arose from last season's haul was this frozen, bourbon-laced peach mule.

Peaches, bourbon, and ginger are natural pairing companions. Just add a little ice and a squeeze of lime, and give it a spin in the blender. This is a brain freeze you'll welcome any spring afternoon. (Or morning — I don't judge.)

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Recipe: Mini Cheese Danishes — Tiny Brunch Recipes from The Kitchn

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Who doesn't love a cheese danish? The smooth, creamy filling is such a perfect foil to the crispy, flaky shell. The combination hits every crave-worthy taste and texture a person could want in a pastry, which is why it's easy to eat so many in one sitting that you feel you've overdosed on butter and cream cheese.

Until today! Now you can have the satisfaction of eating a few cheese danishes in one sitting and still have room to sample the other options on the brunch buffet spread.

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How To Make Butter in a Blender — Cooking Lessons from The Kitchn

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While the idea of churning my own butter appeals to the part of me that obsessed over the Little House on the Prairie books as kid, I think that if Laura Ingalls Wilder landed in the present day, she'd ditch that butter churn for a blender in a heartbeat.

In a blender, making your own butter becomes a practical, everyday affair for us modern-day home cooks. Find a sale on your favorite heavy cream? Have half a carton left over from the weekend? Treat yourself to some homemade butter.

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Recipe: Frozen Hemingway Daiquiri — Blender Cocktail Recipes from The Kitchn

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If there is one cocktail that is synonymous with blenders, it is the daiquiri. For many of us, this style of cocktail conjures up summertime memories of a thick, sweet, frozen strawberry concoction, but to writer Ernest Hemingway, the daiquiri was something both different and special.

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Recipe: Mini Pancake Tacos — Tiny Brunch Recipes from The Kitchn

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I have a special place in my heart for pancakes — especially flat ones like these. Technically, they're probably a lot closer to crêpes, but to me these are pancakes. Dad always served 'em up in the size of dinner plates, ready to be painted with butter, honey, powdered sugar, and cinnamon. Quite unlike me, Dad never struggled to flip the monsters across the surface of his well-loved cast iron pan, but even I can master the technique when the pancakes in question are on the small side (only four inches in diameter).

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Recipe: Frozen White Wine Sangria with Stone Fruit & Mango — Blender Cocktail Recipes from The Kitchn

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Sangria is one of the oldest forms of cocktails on the planet. We've been mixing wine, spirits, and fruit for thousands of years. There's no wonder sangria has survived this long: it's delicious. This particular sangria blanca is a twist on the southern Spanish classic, Zurra, a white wine-based sangria mixed with peaches or nectarines.

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Recipe: Mini Bagels and Lox — Tiny Brunch Recipes from The Kitchn

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On my last trip to New York, I stopped at Russ & Daughters for a bagel sandwich. I didn't know the "right way" to order it — I felt anxious and shy with a serious fear of missing out — so I asked the kind man at the counter to make it the way he liked. My prize was heavy, loaded with chive cream cheese, bright red onions, a slice of tomato, and a generous portion of lox. I tucked the paper sack into my laptop bag and then, yes, ate it shamelessly at my terminal in LaGuardia. No worries — I packed gum!

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Recipe: Frozen Blood Orange Negroni — Blender Cocktail Recipes from The Kitchn

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Mention a Negroni to me, and I'll try to get out of whatever I'm doing and meet you for one. I'm not alone on this obsession; there's even an entire week dedicated to this Italian classic cocktail. Equal parts gin, Campari, and sweet vermouth, the Negroni is a serious cocktail that carefully balances slightly sweet with boldly bitter.

A traditional Negroni is stirred and served either "up" in a chilled coupe or on the rocks, but I've decided to give it a springtime twist: Negroni, meet blender.

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Recipe: Banana Split Smoothie — Recipes from The Kitchn

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When you go to an ice cream shop, are you a sundae or a milkshake person? I've always ordered a milkshake, but I have to admit, seeing the towering sundaes loaded with toppings has always made me a little jealous. Here's a smoothie that meets both camps halfway!

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Recipe: Honey-Glazed Pork Tenderloin — Recipes from The Kitchn

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Honey is a sweet friend to pork, made famous by the ubiquitous honey-baked Easter ham. The trouble with a ham is that it's big enough to be a burden in a small kitchen. (Some people contend that eternity is one ham and two people.) A tenderloin, however, makes just enough for two to four servings, and still makes one fine Sunday dinner.

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How To Make Confetti Cake Bunny Bread — Cooking Lessons from The Kitchn

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Easter bread comes in all different shapes and sizes, from hot cross buns to the Greek Tsoureki I grew up with — but it's never been quite so adorable or easy. These Easter bread bunnies are quick to make and finished with a delicious surprise.

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Recipe: Easter Bread with Raisins and Sugar Cubes — Recipes from The Kitchn

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This gorgeously burnished sweet bread has been an Easter tradition in Aachen, Germany's westernmost city, since medieval times. Its name is derived from the local dialect's word for Easter (Posch), combined with Weck, a regional term for white bread rolls. Poschweck therefore simply means "Easter bread."

Served after the strict Lenten fast, the enriched celebration bread is studded with expensive (and high-calorie) ingredients like raisins and almonds, but what's really special about Poschweck is the addition of whole sugar cubes, which get kneaded into the dough in addition to the dried fruit and nuts.

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