What a busy month it has been! Track, soccer, and golf seasons are in full swing, filling many evenings for our local athletes and their supporters. Graduation is right around the corner, and high school seniors and their parents are busy planning their graduation parties. Before we know it, students will be on summer break. Oh, how time flies!
My April has been filled with bridal showers and wedding planning! We have had our final meetings with some of our vendors and are trying to make all of the last-minute decisions, while trying to not overthink things as the day is approaching quickly!
I have been showered with lots of love and gifts at my bridal showers and couldn’t be more thankful for all those who have shown their support and love to Carter and I as we prepare to start our lives together. What a busy and fun month it has been!
The breakfast casserole recipe I am sharing is my favorite and was on the menu at one of my showers. We enjoyed it along with Krispy Kreme donuts and yogurt with fruit and granola, served with a coffee bar and orange juice. It was delicious! A few weeks later, we got to celebrate again with a “Love is in Bloom” themed bridal shower. Pamela Vander Molen-Snodgrass has a business called The Bloom Bar, and she came to help us make some beautiful bouquets, it was so much fun! We even had a dirty soda and lemonade bar at another one of my showers!
My bridesmaids and I celebrated as well, and we had a busy and fun-filled day. We started out by trying something new to all of us and gave Pilates a try. My aunt runs a studio called Pella Pilates & Wellness and was the best instructor. We may have stayed on level 1 and 2; certain parts were harder than they looked! We continued our day with a craft, going out for supper and ice cream, hot tubbing, and watching a movie. It was a special day with my favorite girls!
We have had some April showers, and seeing the grass turn green was a highlight of my month; it brings so much life and color to everything we see. It is fun watching how the trees and flowers change and bloom! The days keep getting longer, making it feel like we are closer to summer each day. The sun setting later and the warmer temperatures bring joy to my life!
For our neighboring city of Pella, the biggest event of the year is right around the corner – Tulip Time! As someone who grew up in Pella, I have countless memories and pictures from years gone by. Hopefully the weather cooperates for the annual festival, as well as for our wedding, which is shortly after! May can be a month of cold and rain, or it can have summer-like temperatures. If I remember right, I think there was even a Tulip Time that had snow, how crazy is that?! We are really hoping that does not happen this year!
There are so many Dutch treats sold at Tulip Time, but one of my favorites has to be the poffertjes, which are Dutch mini pancakes. Originating from the Netherlands and dating back to the 18th century, they were initially made in monasteries and used as a type of communion wafer. As time went on, they transformed into the sweet and fluffy little pancake puffs they are today.
Poffertjes are popular as a street food during holidays and festivals in the Netherlands. They are topped with butter and a dusting of powdered sugar, cinnamon sugar, or strawberries. It is worth braving the large crowds of people to experience a piece of Dutch culture and try them! If you end up loving them, I shared a recipe below so you can make them yourself so you do not have to wait all year until you can have them again. The recipe is from the Pella Historical Village, and my family loves it. You will need to have a traditional poffertjes pan before giving it a try though! Enjoy this busy time of the year, and make sure to pause to take in all the special moments!
Breakfast Casserole
Ingredients:
- 15 rolls – thawed and cut into fourths (We use Rhodes Frozen Dinner Rolls.)
- 7-8 eggs, depending on preference
- ¼ c. milk
- salt and pepper to taste
- 1 c. diced ham
- 1 c. bacon bits or bacon chopped
- 2 c. shredded Colby Jack cheese
Directions:
Thaw dinner rolls and cut into fourths. Place into a greased 9x13 inch baking dish and let rise for around 30 minutes. In a separate bowl, crack eggs and add milk, salt, and pepper and beat with a fork or whisk. Pour over the rolls, and follow with the ham, bacon, and cheese. Bake uncovered at 350 degrees for 30-35 minutes.
Breakfast Sliders
Ingredients:
- 12 Hawaiian Sweet Rolls
- 1 package bacon, cooked and cut into pieces
- 6 large eggs, scrambled
- 4-6 slices cheddar cheese
- 4-6 slices Pepper Jack cheese
- 2 Tbsp. melted butter
- ¼ tsp. garlic powder
- 1 Tbsp. chopped parsley leaves (optional)
Directions:
- Scramble eggs and cook bacon. Cut bacon into small pieces.
- Using a serrated knife, cut rolls in half lengthwise. Place bottom half of rolls in a 9x13 inch baking dish.
- Place cheddar cheese slice on the top of the bottom rolls. Then scoop scrambled eggs on cheese, followed by bacon and Pepper Jack cheese. Add the top buns.
- Combine melted butter with garlic powder. Brush over tops of rolls, allowing sauce to drip down sides and into the bottom.
- Sprinkle parsley over the top.
- Bake at 350 degrees for 20 minutes covered. Then remove foil and bake until tops are golden brown (approximately 10 minutes).
Poffertjes
Ingredients:
- 1 c. hot water
- 3 eggs
- 1 c. flour
- 3 Tbsp. sugar
- 1 tsp. salt
- ¼ c. oil
Directions:
Blend all ingredients in a food processer until smooth and no flour or lumps are visible. Heat your poffertjes pan on the stove over medium low heat for several minutes until it is hot. Brush each cavity with melted butter. Add batter to each cavity (you may use a squeeze bottle or just use something with a spout). Let the poffertjes cook on one side until it is firmed up and you are able to flip them using a fork. Cook on the second side and lift out. Transfer them onto a small plate while still hot, place a pat of butter on them, and sprinkle with cinnamon sugar, powdered sugar, or strawberries.
