Kickoff to Brunch Week 2015 with a Giveaway

Welcome to Brunch Week 2015, my favorite brunch recipes blogging event of the year!

#BrunchWeek 2015 is sponsored by several companies. Detailed sponsor information is listed at the bottom of this post.

This fun event is co-hosted by Terri from Love and Confections and Shaina from Take A Bite Out Of Boca. We’re grateful to have you with us!
Celebrate with us all week as we share our favorite brunch recipes, which will be delicious treats for you to make for Mother’s Day next week.

This is my second year participating in Brunch Week. Last year, I made a key lime cheesecake, cheese blintzes, and carrot cake steel cut oatmeal.


Key lime cheesecake with a hazelnut crust from

Key lime cheesecake with a hazelnut crust


Cheese Blintzes with Mixed Berries recipe from @itsyummi

Cheese Blintzes with Mixed Berries


Carrot Cake Steel Cut Oatmeal | easy brunch recipe from @itsyummi

Carrot cake steel cut oatmeal

This year, thirty bloggers will showcase their best brunch dishes; from drinks to desserts, breakfast breads, sandwiches and salads – there’s sure to be a favorite food in here for everyone! My first recipe for the week will be shared about an hour from now, but first things first… we’ve collaborated with some amazing sponsors to bring you a huge giveaway!

Our amazing and generous sponsors have donated some great prizes for the Brunch Week giveaway.

We have an incredible giveaway below and we’d love if you would take a moment to read about them all and what you can possibly win, or you can scroll down to the bottom of the page for the giveaway form!

#BrunchWeek 2015 logo

Brunch Week Prize #1: Bob’s Red Mill is giving one winner a Pie Plate, Gluten-Free Oats, Gluten-Free Pie Crust Mix, Gluten-Free 1-to-1 Baking Flour and a Bob’s Red Mill Flour Sack Towel.

Collage Bobs Red Mill

About Bob’s Red Mill: Trust, honesty and integrity. The three principles their business is built on. Their packaging is a great example of this commitment: clear bags that let you see the high quality of every one of their products. By producing the very best in whole grain foods, they are able to fulfill their commitment to help look after more and more people through better nutrition.
You can find them on social media at:

Brunch Week Prize #2: Cabot Cheese is giving one winner a Gift Box with a selection of Cabot Cheeses as well as a Cheese Board and Knife.

Collage Cabot

About Cabot Cheese: Cabot blends state-of-the-art facilities and a savvy entrepreneurial spirit, with the timeless values a personal commitment to quality that comes from being 100% owned by their farm families. Cabot is a cooperative owned and operated by their members, dairy farmers and their families throughout New England and Upstate New York. Cabot products include Cheese, Yogurt, Dips, Butter and Whipped Cream.
You can find them on social media at:

Brunch Week Prize #3: Dixie Crystals is giving one winner a Wilton Master Tip Decorating Kit along with a 4 pound bag of granulated sugar, 2 pound bag of powdered (confectioner’s) sugar and a 2 pound bag of light brown sugar.

Collage Dixie Crystals

About Dixie Crystals: Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. Our pure cane sugar products are all natural, non-GMO and provide consistently delicious results.
You can find them on social media at:

Brunch Week Prize #4: California Walnuts is giving one winner a Classic Series 4.5-Quart Tilt-Head Stand Mixer in white.

Collage CA Walnut

About California Walnuts: The California Walnut Board was established in 1948 to represent the walnut growers and handlers of California. The board is funded by mandatory assessment of the handlers and the California Walnut Commission, established in 1987 is funded by mandatory assessments of the growers. More than 99% of the walnuts in U.S. are grown in the fertile soils of California’s Central Valley. Internationally, California walnuts supply three-quarters of the world’s walnut trade. Sustainability is important to the California walnut industry. The California Walnut Board has supported sustainable growing practices through its production research program for over 20 years.
You can find them on social media at:

Brunch Week Prize #5: Le Creuset is giving one winner a set of their new Revolution® Bi-Material Utensils. The pliable combination of flexible silicone and rigid glass-filled nylon allows Revolution cooking utensils to conform to the edges of pots and pans, making it easy to stir, scoop and serve your favorite chili recipe to family and friends.

Collage Le Creuset

About Le Creuset: Respect for tradition and authenticity has been Le Creuset’s guiding principle since 1925, yet our innovative designs and exceptional quality ensure that we remain relevant today. The Le Creuset signature color, Flame, was born in this first piece. With their new ability to pigment the enamel glaze, Desaegher and Aubecq modeled their first color after the intense orange hue of molten cast iron inside a cauldron (“creuset” in French). We still manufacture our cast iron in the original foundry, with each piece passing through the hands of 15 skilled artisans to ensure flawless perfection. With the consistent qualities of authenticity, originality and innovation, Le Creuset maintains a connection to both heritage and modernity.
You can find them on social media at:

Brunch Week Prize #6: KitchenAid is giving one winner a Maximum Extraction Juicer. The KitchenAid® Maximum Extraction Juicer (slow juicer) gives you more juice with less prep work, featuring a patented two-stage blade and auger system and wide chute. This juicer also comes with 3 pulp screens for low pulp, high pulp and sauces. Perfect for hard, soft or leafy fruits and vegetables.

Collage KitchenAid

About KitchenAid: In 1919 our iconic Stand Mixer was born. And from that stemmed an entire kitchen of high-performance appliances-all created with the same attention to detail, quality craftsmanship, versatile technology and timeless design. As the only appliance brand that only makes things for the kitchen, we continue to keep pushing the limits with our products so you can keep doing the same with everything you create. So, here’s to you, your kitchen and the delicious world that surrounds us all.
You can find them on social media at:

Brunch Week Prize #7: Nielsen-Massey is giving one winner 2-oz bottles of their entire line of flavor extracts: Pure Almond Extract, Pure Lemon Extract, Pure Orange Extract, Pure Chocolate Extract, Pure Coffee Extract, Pure Peppermint Extract, Rose Water and Orange Blossom Water

Collage Nielsen-Massey

About Nielsen-Massey: Nielsen-Massey has been crafting world-class vanillas and flavors since 1907. It is still a family owned business today and focuses on quality and its customers. Nielsen-Massey uses a cold extraction process for making its vanillas, which preserves more than 300 distinctive flavor compounds present in vanilla beans. Nielsen-Massey product can be purchased at Williams-Sonoma and all of their products are gluten-free, allergen-free, GMO-free and Kosher. Nielsen-Massey also has a line of organic vanillas available as well.
You can follow them on social media at:

Brunch Week Prize #8: Pacari Premium Organic Chocolate is giving one winner a gift box which includes: 8 bars (3 Single Region Bars, 1 Raw 70% (multi-award winner), 4 Andean Flavors Collection Bars (Salt and Nibs, Lemongrass (award winner), Merken and Andean Blueberry, 2 chocolate covered boxes: 1 Banana and 1 Goldenberries (award winner), and Dry Cacao Beans.

Collage Pacari

About Pacari Chocolate: Pacari Chocolate is a line of premium organic chocolate and is the first single-origin organic chocolate entirely made in Ecuador. We carefully select the finest ingredients and work in small batches in order to bring you an unforgettable chocolate experience. All of the ingredients are 100% organic and produced according to fair and equitable standards. Each of our single-region, raw and specialty chocolate products is crafted to maintain the complex flavor profile of the Arriba Nacional cacao bean. We partner directly with over 3000 small-scale cacao growers to preserve their traditional way of farming, thereby safeguarding the biodiversity of cacao in Ecuador. We undertake a number or sustainability programs for the benefit of the cacao-growing communities with which we work. The founders and owners are a young couple that around 10 years ago started with a vision of making the best organic chocolate at the source of the best cacao in the world and paying the farmers that grow it twice market prices.
You can find them on social media at:

Brunch Week Prize #9: Stonyfield Organic is giving one winner a Shirt, $40 in coupons, cookbook, mason jar and measuring cups.

Collage Stonyfield

About Stonyfield Organic: Back in 1983, our co-founders Samuel Kaymen and Gary Hirshberg were running a nonprofit organic farming school on a small New Hampshire farm. They were on a mission to help family farms survive, keep food and food production healthy, and help protect the environment. They began selling yogurt made without the use of toxic persistent pesticides or chemical fertilizers. The yogurt was a hit and Samuel and Gary realized that a successful organic company could make a bigger difference for family farms, people and the planet than their school could. Today, our organic yogurts, smoothies, soy yogurts, frozen yogurts, milk and cream are sold in supermarkets, natural food stores and colleges across the country. And we make all of it without the use of toxic persistent pesticides, artificial hormones, antibiotics or GMOs. We’re still located right here in New Hampshire—about 30 miles east of the old farm—but now our organic ingredient purchases support a huge network of food producers made up of hundreds of organic family farms, thousands of organic cows, and over 200,000 organic acres. We’ve also pioneered planet-friendly business practices—from offsetting our yogurt works’ emissions, to making yogurt cups from plants instead of petroleum, to making our own renewable energy, and much more. Our old organic farming school is just a memory. But the thought and passion that started it in the first place have only grown stronger, and we’ve never stopped working for healthy food, healthy people and a healthy planet.
You can find them on social media at:

Brunch Week Prize #10: Woot Froot is giving one winner a Cuisinart Griddle Panini and Sandwich Maker, a Hamilton Beach Smoothie Blender and fresh Woot Froot. Peaches, pears, nectarines and grapes are the perfect addition to almost any meal to help jazz up your routine dishes and flavors—whether it’s in a pear, ham and grilled cheese Panini, nectarine margarita or grilled peaches or just a plain old snack. But to get you cooking these kitchen appliances will help you get a head start on your dinner menus! We’ll even throw in some Woot Froot packages too! #WootWoot

Collage Woot Froot

About Woot Froot: The story of Woot Froot began 25 years ago, when owner Kim Gaarde (Mama Woot) was growing and selling nearly every variety of peach and nectarine to places near and far. But that all changed when 10 years ago, she wondered why no one had started selling fresh cut peaches and nectarines. After many years of research, trial and error – not to mention naysayers, Woot Froot freshly sliced peaches and nectarines was finally created! Over 500 varieties of peaches were tested for flavor and texture to ensure that you received that “bite right flavor”! In fact, many people believe the softness equates ripeness.  Not true at all. We have a special formula that is just the right firmness and brix (sugar) to get great consistent flavor without getting puree in a bag. Woot Froot is a woman-owned, family business. Along with peaches and nectarines, Woot Froot also offers freshly sliced pears and de-stemmed red grapes year round!  Peaches and nectarines are available June – October while in season. Woot Froot sliced peaches and nectarines will stay ready to eat for a whopping 21 days in your fridge! And even better, they use all natural ingredients and preservatives to ensure that your fruit stays flavorful and fresh from day 1 to day 18.
You can find them on social media at:

Brunch Week Prize #11: Grimmway Farms, Cal-Organic and True Juice is giving one winner a Ninja Professional Blender with food processor and single serve blender, assortment of True Organic Juice Blends, and a package of Grimmway Carrots and Cal-Organic veggies. Grimmway carrots and Cal-Organic veggies are enjoyed fresh and whole, or as part of a delicious smoothie – which is why we thought you’d love the Ninja blender to help you make some! Don’t trust your own culinary skills to make your own juices and smoothies?! We decided to throw in some of our own True Juices for you to try as well!

Collage Grimmway Cal-Organic True Juice

About Grimmway Farms, Cal-Organic & True Juice: The story of Grimmway began in 1968, when brothers Rod and Bob Grimm set up a roadside produce stand and planted the seed that would blossom into today’s Grimmway Farms. Grimmway Farms began growing carrots back in 1971! Today, Grimmway Farms has become the largest grower, producer and shipper of carrots in the world! Not only does Grimmway Farms play a part in every meal—breakfast, lunch, dinner and snacks—but they also play an essential part in the health of growing children and active adults. Bringing Grimmway home to your family means bringing home the best in produce and the best for their health! Join Grimmway’s Twitter parties and conversations by following the hashtag #JustCrunchEm! Sustainability is in our DNA. From using all parts of the carrot, having a full organic line and using our own veggies to make juice, we believe taking care of the environment is part of taking care of you. Cal-Organic Farms is a large part of our farm where we grow over 40 fruits and veggies from kale and potatoes to blueberries and watermelons. True Juice is just that – juice that’s truly organic, sustainably grown, and delicious with products from our own farms. Although the flavor names might be hard to pronounce, they’re full of simple ingredients – like Bananaberry Crush with strawberries, kiwi, banana, beets, carrots and apples! Try all of our great flavors – BananaBerry Crush, Pure Carrot, Wild Berry Blend, Bunched Greens, Blended Blue and Tropical Mango.
You can find them on social media at:

Brunch Week Prize #12: Vidalia Onions is giving one winner an OXO SoftWorks Handheld Mandoline Slicer, Vidalia Sweet Onion Cookers, Vollrath 8″ Stainless Steel Non-stick Fry Pan, Weber Style Grill Vegetable Basket and fresh Vidalia Onions. Since Vidalia onions are such a versatile item to cook with, we thought setting you up with a few appliances to help explore different cooking styles would be a perfect way to introduce you to Vidalia onions! Slice them, dice them, cook them, sauté them or grill them – any way is delicious! We’ll even throw in a bag of Vidalia onions for you to get cooking with!

Collage Vidalia Onions

About Vidalia Onions: Vidalia onions are unique to a very small region. In fact, they only grow in 13 counties in Georgia! Vidalia onions were discovered back in 1930’s, and just like back then, they are still planted, transplanted and harvested all by hand! Vidalia onions are grown during the winter months, and are only available in stores between April and September, making them a true seasonal specialty! In 1990, Vidalia onions became the official state vegetable of Georgia! Vidalia onions are a great source of Vitamin C, and are also fat free, cholesterol free and sodium free! In order to grow great tasting Vidalias, and to give them their characteristic sweetness, they must be grown in a sandy soil mixture that is low in sulfur (sulfur in soil is what gives onions their hotness). Each year, approximately 5-million, 40-pound boxes are shipped out around the country. Now that’s a lot of onions!
You can find them on social media at:

After you enter the Brunch Week giveaway, click here to see my first recipe of the week, a Mini Creamsicle Bundt Cake with Vanilla Bean Frosting.

Enter the Brunch Week 2015 giveaway here!

Update: The giveaway is over and the entry form was removed from this post.

Disclaimer: Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for Brunch Week. All opinions are my own.

39 Replies to "Kickoff to Brunch Week 2015 with a Giveaway"

  • Jackie Lewis May 9, 2015 (12:34 pm)

    You always have great, easy to understand recipes

    • Chef Becca May 10, 2015 (2:06 pm)

      So sweet of you to say, Jackie. Thank you!

  • Lisa May 9, 2015 (10:59 am)

    French Toast!! It’s not something that I would normally make, so it’s extra special for brunch with the family. 🙂 Thanks for the awesome giveaway. 🙂

    • Chef Becca May 10, 2015 (2:07 pm)

      Ooooo, French toast! Count me in any time, Lisa 🙂

  • Katie Zack May 9, 2015 (10:33 am)

    Waffles. I found a recipe for them made with yeast and rice flour. Crispy on ten outside tender on the inside! Divine!

  • Evelyn R May 9, 2015 (10:26 am)

    I love brunch!! My favorite brunch dish is breakfast casseroles that are made the night before.

    • Chef Becca May 10, 2015 (2:07 pm)

      Oh, I love make ahead breakfast too, Evelyn!

  • Pancake Muffins with Brown Butter Glazed Walnuts May 9, 2015 (4:30 am)

    […] I jump in to the delicious recipe, I want to remind you that today is the last day to enter our #BrunchWeek giveaway! With over $1,500 in products up for grabs, I don’t want you to miss out! You can earn […]

  • Starla B May 7, 2015 (10:04 pm)

    Such awesome products! Brunch is definitely my favorite. My favorite brunch spot is The Porter Beer Bar in Atlanta. My favorite dish there is definitely the Gulf Shrimp n’ Grits. They are to die for!

  • Karen Wood May 6, 2015 (1:38 pm)

    Brunch with my nephew and his daughter. His daughter and I like pancakes and fruit and he likes steak and potatoes with mushrooms. The homemade goodies are for snacking and desserts whenever they happen to be made.

  • Angela Berryman May 6, 2015 (1:03 pm)

    my hubby! I really like shrimp cocktail

  • Louanne May 6, 2015 (9:17 am)

    My favorite part of brunch is egg & hashbrown casserole. And, mimosas, of course ☺

  • Katrina L May 6, 2015 (8:31 am)

    I love making quiche of any flavor. My kids love ham and cheese, my friends like my veggie one.

  • Gluten-Free Pear-Walnut Crumble ~ May 6, 2015 (3:31 am)


  • Charity Cram May 6, 2015 (12:45 am)

    My favorite brunch dish is do easy do ahead breakfast…a bread, egg, cheese and ham or sausage dish. I like to do brunch with my family!

  • Terri C May 5, 2015 (9:10 pm)

    My favorite brunch is a hash brown crust quiche and fresh fruit salad. Love to make it when the kids come home.

  • Terri May 5, 2015 (6:24 pm)

    love quiche! It’s my go to brunch

  • Lisa Aliperti May 5, 2015 (3:18 pm)

    I love to make swiss cheese/bacon/spinach quiche for my family. Love brunching with the fam!

  • Linda Seablom May 5, 2015 (1:48 pm)

    My favorite brunch dish is frittatas. You can make them with all kind of vegies and cheeses.

  • Joellyn May 5, 2015 (1:47 pm)

    I love frittatas….

  • Mary Zuber May 5, 2015 (1:36 pm)

    Any thing with fresh fruit! Yum.

  • malerie May 5, 2015 (1:30 pm)

    Waffles with my family!

  • Rosanne Clark May 5, 2015 (12:13 pm)

    a big fluffy omelet with some fruit and the hubby makes for a yummy brunch

  • shaneil May 5, 2015 (12:02 pm)

    I like french toast with home made maple syrup

  • Nancy May 5, 2015 (11:56 am)

    I love Breakfast Casserole with my family.

  • Nancy May 5, 2015 (11:52 am)

    I love breakfast casserole.

  • Lindsey L May 5, 2015 (11:35 am)

    Prizes and food like fantastic! Now if only I could cook without burning water…

  • Laurie May 5, 2015 (11:17 am)

    I love Belgian waffles with fruit for brunch and so does my little boy, who is my favorite person to eat them with!

  • Pauline Gudas May 5, 2015 (11:01 am)

    My favorite brunch is quiche of any type. I usually make it with whatever leftover veggies are in the refrigerator. I love doing it with my family

  • Kelly Wood May 5, 2015 (10:43 am)

    I love to brunch with my husband or my in-laws. I love something a little sweet, along with something filling for brunch.

  • Carrie May 5, 2015 (10:38 am)

    My favorite brunch dish is French toast and I love to share brunch with my kids and husband. 🙂

  • Stephanie Phelps May 4, 2015 (9:11 pm)

    My favorite brunch dish is hash-brown casserole it goes so well in the middle of the day!

  • Rust May 4, 2015 (6:55 pm)

    I love big fluffy omelets for brunch with a side of fresh fruit.

  • georgianna May 4, 2015 (6:28 pm)

    I LOVE quiche.. with my fiance <3 🙂

  • Kim Bell May 4, 2015 (6:07 pm)

    I love cinnamon rolls and shrimp cocktail.

  • Denise M May 4, 2015 (2:22 pm)

    I love mini frittatas made in muffin tins. I love to brunch with my Mom

  • Annette May 4, 2015 (1:06 pm)

    My favorite brunch meal is quiche – any kind of quiche – and I usually enjoy it with my best friend.

  • Dee Fedor May 4, 2015 (6:01 am)

    I love Cheese Blintzes with my daughter.

  • Mini Creamsicle Bundt Cake - #BrunchWeek ~ Its Yummi May 4, 2015 (4:30 am)

    […] #BrunchWeek 2015 is sponsored by several companies. Detailed information on the sponsors and the entry form for our fabulous giveaway is listed in this post. […]

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