brunch Archives - Our Tiny Nest

6 In food/ Recipes

Red Velvet Latte

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This one is for all of my red velvet fans! With Valentine’s Day just a day away, this is a great festive afternoon pick me up. I’m showing you how you can make your own Red Velvet Latte at home!

Red Velvet Latte

Red Velvet cake is well known for it’s rich cocoa flavor paired with a tangy cream cheese frosting and it’s deep red color. This is my take on a red velvet latte, combining my two loves, coffee and red velvet!!! Now this recipe is not overly sweet. Instead, it’s got a rich cocoa flavor that goes nicely with espresso. But you can definitely add more sweetener to customize as you wish!

Ingredients:

1 cup of espresso or coffee
1 cup milk
1/2 Tbsp of cocoa powder
1 tsp vanilla extract
pinch of sugar (or more to taste)
red food coloring
heavy cream
1 tsp almond extract

Directions:

1.) In a small saucepan, combine milk, cocoa powder, vanilla extract and sugar. Whisk until the cocoa powder is all dissolved. Prepare a cup of espresso or coffee while the milk heats on the saucepan.

2.) Remove from heat and add red food coloring.

3.) Pour the red steamed milk into your cup of espresso or coffee.

4.) In a separate bowl or cup, prepare the whipped topping. Pour some heavy whipping cream and add a splash of almond extract.

5.) Using a frother, froth the whipping cream until peaks form.

6.) Using a spoon, add the whipped topping to your latte.

Enjoy!!!!!

I love to see what you create, so if you make this be sure to take a photo and tag me on Instagram @ourtiny_nest!

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For more of my favorite coffee drinks check out

Irish Cream Cold Brew

My Pumpkin Cold Foam Cold Brew

Or try my

Red Velvet Waffles–Click here for the recipe

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February 13, 2023 By Nicolle

8 In food/ Recipes

Roasted potato salad with arugula

This salad is perfect for brunch or a light dinner. Crispy roasted potatoes and caramelized asparagus over a bed of arugula with a bright, fresh lemon dijon dressing. I made this roasted potato salad with arugula for our Book Club Brunch that I helped co-host this month. It serves perfectly with quiche or an egg bake and the potatoes make it a little more hearty. I’m sharing my recipe below.

And for the whole book club brunch menu, scroll towards the end of this post.

Roasted potato salad with arugula

Ingredients:

1 package of arugula
1 bunch of asparagus
about 1 dozen baby potatoes, halved
olive oil
salt/pepper (to taste)
1 log goat cheese, crumbled
2 Tbsp Dijon mustard
1 Tbsp honey
Juice of 1 lemon
1 Tbsp olive oil
lemon zest (optional)

Directions:

1.) Preheat oven to 450 degrees F.

2.) Start by lining a roasting pan or baking sheet with foil. Add the asparagus and baby potatoes to the baking sheet. Toss with olive oil, salt and pepper until evenly coated.

3.) Bake in oven until roasted.

4.) While the vegetables are roasting, prepare the greens. In a large salad bowl, add the arugula, drizzle with some olive oil, salt and pepper then toss.

5.) Once the potatoes and asparagus are roasted, add on top of the greens.

6.) Sprinkle with goat cheese.

7.) In a small bowl, combine the dijon, honey, lemon juice and olive oil. Whisk together.

8.) Pour the dressing over the salad and toss.

9.) Optional – top with some freshly grated lemon zest.

This salad pairs really well with my spring vegetable quiche! Click here for the recipe!

Here is the whole Book Club Brunch menu:

Drink – Hot White Russian Coffee

From The Pond’s Farmhouse

Appetizer – Mozzarelle and Tomato Caprese Appetizer Bites

From Bricks ‘n Blooms

Main Course – Easy Brunch Egg Casserole Southwestern Style

From Vintage Home Designs

Side Dish – Blueberry Sour Cream Coffee Cake

From Midwest Life and Style

Side Dish – Roasted potato salad with arugula

From Our Tiny Nest

Dessert – Easy Boozy Banana Pudding Parfaits

From Simply2Moms

If you love to read and love brunch, I encourage you to put together a book exchange brunch! It’s a fun way to gather with friends and get some new reads!

Click here to see all the details

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January 28, 2023 By Nicolle

7 In food/ Recipes

Spring vegetable goat cheese quiche

This spring vegetable goat cheese quiche is the perfect dish to serve for Easter, Mother’s Day or your next brunch. Serve with a side salad, some fruit and a cocktail and you’re guest will be wowed! Scroll down for my recipe.

Spring vegetable goat cheese quiche

Ingredients:

1 store bought refrigerated pie crust (I cheat and use a store bought crust to save on time but you can absolutely make your own if you wish)
All purpose flour (for surface)
4 eggs (plus 1 more for the egg wash for crust)
1 cup of milk
2 cups of roasted vegetables (I used asparagus, red peppers and red onions but you can use whatever you want or have leftover in the fridge)
1 cup shredded cheddar cheese
8 oz crumbled goat cheese
1/2 tsp garlic powder
1/2 tsp ground mustard
1/2 tsp thyme
salt and pepper (I don’t measure, I just eyeball it)

Directions:

Preheat oven to 375 degrees F.
Roll out your pie crust onto a lightly floured surface. Transfer into a lightly greased tart pan or pie pan (I got this set of 2 on Amazon), pressing the edges. Bake according to directions on package and then let cool.
In a large mixing bowl, whisk together eggs and milk.
Add in cheddar cheese, goat cheese, garlic powder, ground mustard, thyme, salt and pepper.
Once the crust has cooled and before pouring in your egg mixture, make an egg wash and lightly brush over the crust. This will prevent the crust from becoming soggy.
Pour your egg mixture into the crust. If you have any additional veggies left over, sprinkle them on top.
Bake at 375 for about 20-25 minutes or until center of the quiche is done (it will no longer be jiggly) and the edges of the crust are golden brown.
Let cool in pan for about 15 minutes prior to serving.

This quiche serves really well with this arugula roasted potato salad. Click here for the recipe!