Nielsen-Massey is Your Go-To Place for Brunch

Wednesday 24th, April 2019 / 12:33 Written by
Nielsen-Massey is Your Go-To Place for Brunch

I Say “Let’s Do Brunch” with Nielsen-Massey

It’s time to get your squad together and shake off that winter chill with a patio brunch! Sure, you can bring a fruit plate or add a spin to the typical mimosa, but isn’t your goal to be the brunch MVP? Read on to see the recipes worth obsessing over for a showstopping brunch at-home. 


This gorgeous Lemon Blueberry Crepes recipe is perfect for a brunch or dessert! While this flavor combination is great all year round, it’s extra delicious when fresh summer blueberries are at their peak.

Nielsen-Massey brunch


Blueberry Sauce
1/2 cup water
2 tablespoons fresh lemon juice
1/2 cup sugar
1 tablespoon cornstarch
2 cups fresh blueberries
2 eggs
1/2 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
1 cup low-fat milk, divided
1 cup flour
2 teaspoons sugar
1/4 teaspoon salt
2 tablespoons butter, melted
Lemon Filling
1 block (8-ounce) cream cheese
2/3 cup powdered sugar
2 teaspoons Nielsen-Massey Pure Lemon Paste
1 teaspoon fresh lemon zest (optional)
2/3 cup heavy whipping cream

Blueberry Sauce
In a medium saucepan, add water and fresh lemon juice and warm over medium heat.

In a small bowl, whisk together the sugar and cornstarch, then add mixture to the pan of warm liquid. Stir with a whisk to combine.

Add blueberries and continue to cook on medium-low heat, while stirring gently, until the sauce thickens and just begins to boil.

Remove pan from heat and set aside to cool.

In a large bowl, whisk the eggs vigorously for about 10 seconds, by hand.
Add vanilla and half of the milk (reserve the rest of the milk for a later step). Whisk well to combine.

Slowly add the flour, whisking as you go. Add the sugar and salt.
Whisk just until the flour is combined and there are no lumps.
Then, add the remaining 1/2 cup of milk and the melted butter.
Whisk until well combined and smooth.

Heat a non-stick skillet to medium-low heat and add just a tiny pat of butter (or oil) to the pan. Pour about 1/3 of a cup of batter into the pan, then quickly tilt the pan in all directions to help the batter spread into a thin layer around the pan.

Cook 1-2 minutes on each side, or until each side is lightly browned. Serve immediately, or layer between paper towels and keep well covered until ready to assemble.

Lemon Filling
Add the cream cheese to the bowl of an electric mixer and beat until smooth. Add powdered sugar and blend until fully combined.
Add lemon paste and lemon zest and blend.

While mixing on medium-low, slowly pour in the heavy cream.
Beat until the mixture is light and fluffy and has expanded a bit in size.
Store the filling (covered) in the fridge until ready to assemble crepes.

Dessert Assembly
Add a generous scoop of lemon filling to a crepe and roll. Top with blueberry sauce (warm or cool, your choice).

Recipe by Glorious Treats

Make your Easter celebration, or your next family breakfast, truly special with a sweet and savory take on traditional coffee cake. The combination of sugary maple, salty bacon and crunchy buttery pecans will delight your taste buds. Pair with your favorite coffee and serve for breakfast or dessert!

Nielsen-Massey brunch


Coffee Cake
8 tablespoons unsalted butter (1 stick), plus more for buttering the pan
1/2 cup light brown sugar
1/2 cup granulated sugar
2 eggs
2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sour cream
1 1/2 cups whole milk
Cinnamon & Sugar Filling
1/2 cup granulated sugar
2 teaspoons cinnamon
Bacon & Pecan Crumble
7 strips cooked bacon, chopped
1 cup brown sugar
1 cup pecans
3/4 cup all-purpose flour
8 tablespoons cold unsalted butter (1 stick), cubed
Vanilla Maple Glaze
1/2 cup powdered sugar
1 tablespoon maple syrup
1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
Pinch of salt
1-2 teaspoons milk

Coffee Cake
Preheat the oven to 350°F. Spray a 9X13 inch baking pan with cooking spray and set aside.

In the bowl of a standing mixer fitted with the paddle attachment, cream together butter, brown sugar and granulated sugar, mixing for one to two minutes on low speed until combined and fluffy. Add the eggs and vanilla, scrape down the sides of the bowl.

In a large bowl, mix the flour, baking powder, baking soda and salt. Set aside. In another large bowl, whisk together the sour cream and milk.

Working in intervals, alternate between adding dry ingredients and wet ingredients to the bowl of the standing mixer, starting and ending with the dry ingredients. Continue scraping down the sides of the bowl and mix until everything is combined and smooth.

To assemble the cake, transfer half of the batter into the greased baking pan and top with the cinnamon and sugar mixture. Pour the rest of the batter on top of the cinnamon and sugar layer and cover with the bacon and pecan crumble.

Bake for 45-50 minutes, until the edges begin to turn golden and the cake is cooked through. While the cake is baking, prepare the maple glaze. Allow cake to cool 10-15 minutes.

Drizzle the vanilla glaze over the cake right before serving. Serve immediately or wrap in plastic and store in refrigerator for up to a week.

Cinnamon and Sugar Filling
Combine cinnamon and sugar in a bowl. Set aside.

Bacon & Pecan Crumble
Combine the chopped bacon, brown sugar, pecans, flour and butter in a medium bowl. Rub the mixture between your fingers until sandy crumbles form.

Vanilla Maple Glaze
Whisk together powdered sugar, maple syrup, vanilla and salt. Add one teaspoon of milk at a time to reach desired consistency of glaze. Cover and chill until needed.

Not a fan of bacon? No problem! The coffee cake still tastes great without bacon.

You can make this coffee cake the night before serving. After you bake the coffee cake, allow to cool and refrigerate overnight. Warm the coffee cake at 350°F for 10 minutes, then serve.


After marinating in Pure Orange Extract, Madagascar Bourbon Pure Vanilla Extract and honey, this slow-cooked ham is tender, yet subtly sweet, making it a brunch centerpiece.

Nielsen-Massey brunch


  • 1/4 cup water
  • 1 fully-cooked bone-in ham, 5 to 7 pounds
  • 1/2 cup clover honey
  • 1 tablespoon plus 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract, divided
  • 1 1/4 teaspoons Nielsen Massey Pure Orange Extract, divided

Pour 1/4 cup water into the bottom of the slow cooker insert. Place ham into the slow cooker, cut side down. Trim ham if needed to fit into your size slow cooker. Cook on low for 5 to 6 hours or until the internal temperature registers 145 degrees F on a meat thermometer inserted into the thickest part of the ham. Turn slow cooker off.

Stir honey, 1 tablespoon vanilla and 1 teaspoon orange extract together in a small bowl and pour over the ham; let sit covered for 15 minutes. Remove ham from slow cooker and set aside. Carefully, pour the juices from the slow cooker into a 1-quart measuring glass. Microwave on high for 5 to 10 minutes or until mixture reduces to 1 cup. Stir in remaining 1 teaspoon vanilla extract and 1/4 teaspoon orange extract and set aside.

Cut ham into slices and place on serving platter. Pour orange honey sauce over ham and serve.

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