I wanted to offer up a quick post summing up how the Christmas Eve brunch recipes fared. Keep in mind that the photos from my recipe planning post were MUCH more professional than what I pulled off in reality. I suppose it’s not *so* bad to admit I’m not the best food stylist? My concept is about being “real” after all…
The surprise hits of the day were the Bacon-Wrapped Sweet Potato Bites. For something so easy they really boasted a great flavor profile. I think they could have benefited from even a little more seasoning, but since I was cooking for little kids I suppose best to err on the conservative side.
Our Pepperoni Pizza Monkey Bread was a true labor of love, as the kids and I made it together, assembly-line fashion. It was great all working together, and the end result looked fantastic when I popped it out of the bundt. I went the lazy route and used gluten-free Chebe dough; when I make this again I will definitely use my own. The texture of the Chebe was a little bit too gummy. If you don’t eat gluten-free, you could easily make this with any pre-made pizza dough. It would make a fun project to put together with kids!
The brownie recipe I used for our Santa Hat Brownie Bites was also a bit challenging. I used my favorite grain-free recipe, which uses almond butter in lieu of flour. They tasted amazing, but don’t hold together all that well. They were a bit too fragile to try to cut into circles with a biscuit cutter, and left more than a crumb or two on the platter.
I would definitely recommend all three of these new-to-me recipes, whether you’re an accomplished food stylist or not! They shouldn’t stick around too long to look at, anyway