thanksgiving brunch

Thanksgiving Brunch

November 23, 2015

thanksgiving brunch


I’ve always enjoyed making brunch more than dinner, and this year I wanted to get some family and friends around the table that we wouldn’t get to see over Thanksgiving. So it was a brunch I was motivated to get up early and make. I won’t lie, it took hours. All morning to be exact. But as a wise woman told me, “Food is always worth if it brings people around the table in peace.” 

pumpkin cream cheese french toast casserole

 mimosas and coffee bar


Brunch Menu:
Pumpkin Cream Cheese French Toast Casserole
Bacon Wrapped Asparagus with poached eggs
Orange Cinnamon Rolls
Mimosas and coffee bar

(Mini casserole dishes are from Martha Stewart at Macys)

You can prepare the casserole the night before, so the morning of you aren’t scrambling like I was! If you time your dishes right, you have plenty of time to sit and visit with company.

Bacon wrapped asparagus + poached eggs

Bacon Wrapped Asparagus and Poached Eggs:
Preheat oven to 450 degrees.
Separate your asparagus into even bunches and cut off ends if needed.
Wrap each bunch with two pieces of uncured bacon, and set in 9 x 13 casserole dish. Bake for 15 minutes. 
While those are baking, poach your eggs. (Great directions here.)
They take approx. 4 min. for each egg.

I tell ya what, that bacon flavor seeping out of the asparagus is the only way to eat it! Its a really good savory compliment to the french toast casserole.

Thanksgiving centerpiece

I wasn’t counting on my pumpkins to whither just in time for Thanksgiving week, but luckily had a few flower bunches to work with for a bold color centerpiece. It looks complicated, but actually pretty simple!

Thanksgiving centerpiece and runner:
Bowl vase (mine is from an antique store)
Cedar Incense
3 Artichokes
Greenery bunches (They sell them pretty inexpensive at whole foods)
Deep purples and orange flowers

– Place a styrofoam piece in the middle of your bowl vase.
– Layer your cedar incense bunch (one bunch from Pike’s Nursery was all I used) 3/4 around the bowl.
– Place your pomegranate and artichoke side by side since they are your largest pieces. 
– Add in your bold toned flowers (cut the stems shorter).
– Finish with a few fresh greenery stems to fill out as needed.
– Stack the rest of your greenery branches along the table in opposite directions till you reach the end of your table. Stick the stem ends underneath eachother so it flows well. That’s it!
 thanksgiving centerpiece and table runner 
breakfast of champions 

Alright, now to plan the Thanksgiving menu. Phew! I’ll be in the kitchen till Thursday if you need me! 😉 Any dishes you would like to share for Thanksgiving? I am always up for some new ideas!
X, Anna

Items featured:

Chai Spice Muffins with Pecan Crumble Topping

November 18, 2015

Today’s post is from Lauren of Love Lola blog. Really love her recent post about gathering around the table and why it’s important:) She’s onto something! Thank you Lauren, for today’s recipe. I was needing a rainy day fix!

Chai Spice Muffins
Chai Spice Muffins


Chai Spice Muffins with Pecan Crumble Topping

1 3/4 cup all purpose flour
1 1/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. cardamom
1/4 tsp. nutmeg
1/4 tsp. cloves
3/4 tsp. ginger
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1 tbsp. vanilla extract
1 large egg
1/2 cup butter, melted
1/4 cup milk (any type – almond, soy, 1%..)
Pecan Crumble Topping:
2 tbsp. butter
1/3 cup sugar
5 tbsp. all purpose flour
1/2 cup chopped pecans
1/2 tsp. cinnamon
1. Heat oven to 375 F and prepare a muffin tin by spraying with cooking spray, or lining with cupcake liners.
2. In a small bowl, mix together the butter and sugar. Add the eggs and vanilla extract, and whisk until combined.
3. In another bowl, mix together the flour, baking powder, baking soda, salt, and spices.
4. Fold the dry ingredients into the wet ingredients and mix until fully incorporated, being sure not to over mix.
5. Next, make the crumble topping by cutting the butter into the flour and sugar. Add the pecans and cinnamon. Use your hands to mix it all together until crumbly and combined.
5. Spoon the dough into each muffin compartment, about 1/2 way full. Sprinkle the crumble topping on top of the dough in each muffin compartment.
6. Bake for 20-22 minutes. Remove, let cool, and enjoy!
Keep up with Lauren here:  Blog | Instagram | Pinterest | Facebook

1st of November Feast

November 1, 2015

As our family grows, holidays become a little more exciting each year. Granted, a little more challenging (costumes for 6 is a marathon friends), but definitely a blast. My sisters and brothers came over for an All Hallow’s Eve // Saint’s Day feast after trick-or-treating. I just borrowed recipes from my good friend Pinterest….

Fall feast | In Honor of Design

autumn feast | IHOD
Chocolate caramel apples

All Saint’s Day Feast:
Gabe’s secret chili recipe
Mini pumpkin bread rolls
Caramel Apples (I just dipped in caramel, chocolate, and rolled in nuts)
Spiced Pumpkin Cheeseballs
Oranges (with apple core tops to turn them into mini pumpkins)
Pomegranate, Olive, and Cheeseboard (Havarti dill, goat cheese, and gouda)
Sugar cookies
Mulled Cider

Pumpkin cheeseballs
caramel apples and cookies
Saints Day feast
pomegranate, olives, and cheese

I think our family theme costumes are probably coming to an end as Gabriel gets older, but this year, my kids were crazy about this movie, and so they were more than eager to play the part…

Mary Poppins and the Chimney Sweeps

Hope you all aren’t suffering from too much Daylight savings // halloween candy hangovers. I vote for Halloween on Saturday every year!

Happy first of November!

Items featured:

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