As I mentioned in yesterday’s post, I was quiet the busy bee in the kitchen this weekend and I wanted to share a delicious recipe I made for Easter brunch! One of my favorite breakfast meals is french toast. I would probably consider eating it everyday if it wasn’t so rich and terrible for you! With all the eggs, milk/heavy cream and butter, french toast is usually a once in a blue moon kind of food. 

I thought Blueberry French Toast would be ideal for Easter Brunch, and by swapping a few ingredients for healthier ones, I think this french toast recipe can be more of a once per month food, instead of a once per year food 🙂 You do, obviously, still have to incorporate bread into the recipe, so if you are looking for a healthier option, you could use wheat or whole grain bread. I couldn’t pass up the Challah bread when I saw it at the store on Saturday — it is SO perfect for french toast. 

I made my french toast the night before, which allowed the liquid to soak into the bread really well. Also, it was easy to just take it out of the refrigerator after church and toss in the blueberries and stick it in the oven! You have to love an easy, oven-ready meal 🙂

What were some of the items on your Easter menu? I’ll be sharing one more recipe later this week, so stay tuned! Thanks for stopping by!

Just in time for Easter this weekend, I am sharing a quick and cute dessert that is sure to be festive for the occasion! To cut down on time, I used a vanilla cake mix and added the coconut extract and finely chopped coconut to enhance the flavor instead of making a coconut cupcake from scratch. As a side note, I am a firm believer in the Duncan Hines cakes mixes. From my experience, they are the most moist and delicious cakes I have ever had from a box, and are the closest to baking a cake from scratch! 


So I typically like to make my own frosting. I’m super particular about the way my buttercream tastes, but that was not in the cards for last night! After a long day at work, taking Ella on a walk, cooking dinner and making these cupcakes, homemade frosting was not going to happen {especially since I had to be done for Southern Charm by 10pm. If you haven’t checked out Southern Charm you must. I’m totally obsessed!} Anyways, back to the frosting. Since I wasn’t using much for these cupcakes {basically just enough for the toasted coconut to stick} I decided it was ok to use store-bought frosting. And, much to my surprise, it was pretty tasty! Yes, I tried some with a spoon once they were all frosted 😉 I used the Duncan Hines‘s vanilla and it was super smooth and silky! 
*If you want to try the frosting I usually make, I’ve included it below 🙂 

For the cupcake:

1 box vanilla cake mix {I used this}

1 1/3 cup water

1/3 cup vegetable oil

3 eggs

2 teaspoons coconut extract

About 1 cup shredded coconut {I probably used 1 1/4 cup}

For the frosting:

3 cups powdered sugar

1 cup unsalted butter

1 teaspoon vanilla extract
Splash of milk, if desired

For the decorations:

1 cup shredded coconut, toasted

Cadbury Mini Eggs

Heat oven to 350 degrees. Begin by preparing the decorations: spread shredded coconut evenly onto cookie sheet. Bake 7-8 minutes until golden brown, stirring occasionally so the coconut doesn’t burn. Meanwhile, mix the cake mix, water, oil, eggs and coconut extract with an electric mixer in a large bowl. Stir in the non-toasted coconut. Line cupcake pans with cupcake wrappers and divide the batter, filling each muffin cup about three-quarters full. Bake 15-18 minutes {mine took exactly 16 minutes, but each oven is different}, until a toothpick inserted into the center of the cupcake comes out clean. Allow the cupcakes to cool for about 5 minutes before transferring to a cooling rack. *For the frosting: in the bowl of stand mixer, mix the powdered sugar, unsalted butter and vanilla extract until smooth. To assemble the cupcakes: allow the cupcakes to cool completely before frosting. With a pastry knife or table knife, spread just enough of the frosting on the cupcake to cover the top. Sprinkle each cupcake with desired amount of toasted coconut. Dip one side of a Cadbury mini egg into the frosting to act as “glue” and place on top of the shredded coconut. Enjoy!