There's something so satisfying about building a food board-whether it's charcuterie and cheese or desserts and candy. For Easter, I thought it would be fun to grab some of my favorite treats from @WorldMarket and build an epic Easter sweets board. It's festive and fun and something the entire family can enjoy leading up to Easter. World Market has so many adorable treats right now including classic Cadbury eggs, candy bunnies and peeps!

Here's how I built this board:

Start with a board or tray (I love the multi-functional use of this acrylic tray)
Add a few dishes to hold smaller treats
Start with your main dessert-(I used the edible grass and jelly bean eggs) and build around it.
Use cookies, candies and other treats to have variety
Have fun! There is no right way to do this!

Post your Easter candy boards on Instagram and tag me @BrandiMilloy

Thank you to Sunkist® Citrus for sponsoring this post.

To elevate your Sunday Funday brunch try making my Sunkist ® Cara Cara Orange Champagne Cocktail. Make the syrup ahead of time and serve your favorite bubble with a splash of the syrup. the Sunkist ® Cara Cara Orange flavor offers just the right amount of sweet to any dry wine! I also love using the syrup for my cocktails by adding just a tough to sparkling water or ginger beer. Scroll down for the recipe!

Sunkist® Cara Cara Orange Champagne Cocktail

By Brandi Milloy

Ingredients

• ½ oz Sunkist® Cara Cara Orange Syrup

• 2 oz. Champagne or Sparkling Wine

Directions

1. Pour syrup into a coupe or flute glass. Top with champagne or sparkling wine and enjoy!

Sunkist® Cara Cara Champagne Syrup

By Brandi Milloy

Ingredients

• 1 cup sugar

• 1 cup Sunkist® Cara Cara Juice 

Directions

1. Pour ingredients into a pan set to medium and heat until boiling. Mix to dissolve sugar and remove from heat. Cool completely before pouring into bottle. Keep in refrigerator for up to one month.

Thank you to Sunkist® Citrus for sponsoring this post.

I'm so excited to share a Valentine's Day Brunch I created with Sunkist Citrus featuring the #orangeoflove, the Sunkist Blood Orange. Known for its intense maroon color and distinct orange flavor with a hint of raspberry taste, it's a complex and beautiful fruit for sweet and savory dishes. Whether dipped in dark chocolate or transformed into a balsamic glaze for a charcuterie wrap, made into a butter sauce for chocolate hazelnut crepes or squeezed into an Italian Cream soda, it is versatile and uniquely delicious.

Valentine’s Day Menu

Blood Orange Italian Cream Soda

Dark Chocolate Covered Blood Oranges

Charcuterie Wrap with Blood Orange Balsamic Glaze

Blood Orange Chocolate Hazelnut Crepes

Blood Orange Balsamic Glaze

Scroll down to see the entire menu and then you can find the recipes for all of these dishes at Sunkist.com/recipes.

Thank you to Sunkist® Citrus for sponsoring this post.

When you don’t feel like a mimosa but you want your champagne to have a little pizzaz, try my Blood Orange Champagne Cocktail. It’s made with a blood orange champagne syrup which is basically a delicious simple syrup rich in orange flavor but with a hint of raspberry. I love to keep this on hand for weekend brunch or special occasions. All you need is just a drop to transform your bubbly of choice into something sophisticated and new! Scroll down for the recipe of visit Sunkist.com/recipes

Sunkist® Blood Orange Champagne Cocktail

By Brandi Milloy

Ingredients

• ½ oz Sunkist® Blood Orange Syrup

• 2 oz. Champagne or Sparkling Wine

Directions

1. Pour syrup into a coupe or flute glass. Top with champagne or sparkling wine and enjoy!

Thank you to Sunkist® Citrus for sponsoring this post.

This is one of my favorite weeknight meals because it takes minutes to make and features a delicious Sunkist® Cara Cara and Blood Orange butter sauce. We eat a ton of fish in our house so I usually buy my seafood in bulk in the frozen section individually wrapped so I can just take out a couple filets in the morning to thaw. Then when I’m preparing dinner I toss whatever veggies I have on hand in the oven to roast and pan sear my fish, make my butter sauce and that’s it! The Sunkist® Cara Cara and Blood Orange are such flavorful pairings with the halibut but if you don’t have it on hand you could also swap in Mahi Mahi! Scroll down for the recipe or go to Sunkist.com/recipes.

Pan Seared Halibut with Sunkist ® Blood Orange and Cara Cara Orange Butter Sauce

By Brandi Milloy

Ingredients

• 3 tbsp. butter

• 16 oz. halibut

• salt and peper

• Juice from 1/2 Sunkist® Blood Orange

• Juice from 1/2 Cara Cara Orange

• 1/2 segmented and chopped Sunkist® Blood Orange

• 1/2 segmented and chopped Cara Cara Orange

Directions

1. Heat pan on medium heat and add 1 tbsp. butter. Pat halibut dry on both sides and carefully place in pan. Season halibut with salt and pepper. Sear halibut without moving for 3-4 minutes. Flip halibut over and add 2 tbsp. butter. Add the Sunkist® Blood Orange and Cara Cara Orange Juice and the segmented and chopped oranges.

2. Cook for 2-4 minutes more or until cooked through. Serve immediately and enjoy!

This is about to be your go to brunch using leftover croissants and last night’s veggies or the ones you have no idea what to do with in the fridge and transforms them into a cheesy, fluffy, breakfast bake! I used Impossible Foods instead of sausage or ham & some Hokto Kinoko mushrooms and serve with Truffle sauce and it is our family’s new favorite!!! Watch watch my latest IGTV Video on Instagram to see how it’s made and then grab the recipe below to make it yourself!

Southwest Croissant Casserole Bake

by Brandi Milloy

Ingredients

• 12 baked small croissants (or 1 pack plus 1/2 pack of Crescent dough croissants)

• 6 eggs

• 1/2 cup half and half

• 2 cups shredded cheese (white cheddar is great for this)

• 1 tbsp. butter

• 1 cup mushrooms, sliced

• 1/2 bell pepper, diced

• 1 small sweet potato, diced

• 1/2 lb meat of your choice (I used Impossible meat but you could use ground beef, ground turkey or sausage)

• 1/2 tablespoon taco seasoning

• 1 cup spinach

• For garnish: salsa, hot sauce, sour cream, fresh cilantro.

Directions

1. Preheat oven to 375F. Slice croissants into quarters. Into a bowl, scramble eggs and half and half until fluffy. Add croissants and 1.5 cups of cheese and mix. Set aside.

2. Heat a non-stick skillet on medium high heat. Add butter, mushrooms, peppers and sweet potato. Cook for 5 minutes or until they start to soften. Cover with lid to help cook potato. Add meat and seasoning and cook until cooked through. Drain fat if needed. Add spinach and cook for 1 minute. Remove from heat. Let meat cool slightly before adding to croissant egg mixture. Toss well and then add to a 8x8 baking dish. Top with remaining cheese and bake covered for 25 minutes. Remove lid and bake an additional 10-15 minutes or until eggs are cooked through. Let cool and set up for 5-7 minutes before serving. Enjoy with salsa, hot sauce and some sour cream and fresh cilantro.

These tater tot nachos are a touchdown every time I make them! The unexpected flavor of that familiar tater tot-crispy on the outside and tender on the inside covered in the meat of your choice, melty white queso, fresh tomatoes, avocado or guacamole, fresh cilantro and heaps of my homemade lime crema sauce it’s savory and comforting and all the things a platter of nachos should be! If not serving immediately I like to put the crema, sour cream, salsa and hot sauce on the side to let folks do their thang! Let me know what you think of this recipe by following me on instagram @BrandiMilloy and tagging me in your pic of your tater tot nachos! Scroll down for the full recipe!

Tater Tot Nachos

by Brandi Milloy

• 1 bag tater tots

• 1/2 lb of cooked meat seasoned with taco seasoning or salt & pepper (ground Impossible meat, ground beef, shredded carnitas, rotisserie chicken-there’s so much we could do here!)

• 1 cup Mexican style shredded queso cheese (you could also use a shredded cheese blend)

• 1 cup tomatoes, chopped

• 1 cup sour cream

• 1 tsp. taco seasoning

• 1/2 lime

• your favorite salsa

• hot sauce

• fresh cilantro, for garnish

Directions

1. Bake tater tots according to package, usually at 375F for about 20 minutes, flipping halfway through. TIP: Put them in the oven cold so they can slowly warm up as the oven is preheating. Remove from oven and top with meat and cheese. Place back in oven and turn heat up to 425F and bake until cheese melts, about 5-7 minutes.

2. Meanwhile, make your fresh crema sauce by mixing the sour cream with the taco seasoning and juice of 1/2 a lime. Add the zest of the lime for more flavor.

3. Remove tater tots from oven and top with tomatoes, crema, salsa and fresh cilantro and enjoy!!!

I love the jarred stuff as much as the next person-I lived on it in college. BUT let me tell you about what happens when you slow cook onions until they melt and caramelize into sweet, savory bits of deliciousness. Add a few other ingredients and it’s a dip you’ll want to lather on everything. Scroll down for the recipe!

Caramelized Onion Dip

By Brandi Milloy

INGREDIENTS

• 2 medium size yellow onions or sweet onions like Vidalia, peeled & chopped

• 2 tbsp. salted butter

• 2 tsp. sugar

• 8 oz. sour cream

• 8 oz. cream cheese, softened

• 1 tsp. Worcestershire sauce or more to taste

TIP: You can add soy sauce to taste too, 1/2 tsp at a time!

Garnish with fresh parsley

INSTRUCTIONS

Peel the onions chop.

1. Heat the butter in a nonstick skillet over medium heat. Add the onions, sprinkle with sugar, and saute for 10-15 minutes, stirring every few minutes. Put heat on medium-low and cook about 30 minutes, until your onions are deep brown and caramelized. Add the cream cheese and sour cream and mix until combined. Add worcestershire and soy sauce if you’d like. Serve with ruffled potato chips or fresh bread and enjoy!

Thank you to Sunkist® Citrus for sponsoring this post.

This powerful cocktail is coming in hot! Packed with Vitamin C from the sweet Sunkist® Cara Cara Orange, reposado tequila, lime and topped with bubbles, it’s juicy, refreshing and PINK! Sunkist® Cara Cara Oranges are in season from December-May so grab a bag next time you’re at the market and enjoy the sweet flavor of this fruit!

Watch my latest IG reel to see how I make this margarita and cheers to cocktails that are delicious and packed with nutrients. Scroll down for the full recipe or you can also find it at Sunkist.com/recipes.

Fizzy Cara Cara Margarita

By Brandi Milloy

Ingredients

• ¼ cup sugar or salt

• Zest from 1 Sunkist® Cara Cara Orange

• 2 oz. Sunkist® Cara Cara Orange juice

• 1 oz. Sunkist® Lime juice

• 2 ½ oz. Reposado or Silver Tequila

• Ice 

• Sunkist® Cara Cara Orange Wedge for garnish

Directions

1. Mix sugar or salt with the zest from the Sunkist® Cara Cara Orange. Rim margarita glass with a wedge of orange and dipping lip into sugar or salt mixture.

2. Pour all of the ingredients into an ice filled shaker. Shake ingredients together and strain into glass. Garnish with Sunkist® Cara Cara Orange Wedge. Cheers!

Thank you to Sunkist® Citrus for sponsoring this post.

Sunkist Delite® mandarins are the perfect on-the-go snack in our house but these citrus snacks can also make the perfect ingredient for a delicious treat. This is such a simple recipe that is sweet, chewy and full of flavor that it will make it hard to just have one. To find the full rocky road fudge recipe head to Sunkist.com/Recipes or click here ! If you are looking for more sweet recipes with Sunkist® Citrus check out my Sunkist® Navel Orange Bread Pudding recipe here.

Thank you to Sunkist® Citrus for sponsoring this post.

I wasn’t even a bread pudding fan until I wrote this recipe. Most of them are too soggy or bready and unflavorful. This one is packed with delicious Sunkist® delite mandarin juice, almond extract and fluffy croissants. The sugar caramelizes into sticky sweet oblivion with a crispy crust and a soft interior. It is SO good! a Head to Sunkist.com/Recipes or here to get the full recipe!

Thank you to Sunkist® Citrus for sponsoring this post.

My winter citrus salad is full of flavor and so simple to make. With only a few ingredients, this is a tasty and nutritious recipe packed with vitamin C. I have paired this salad with one of my go to dressings. Not only does this salad feature Sunkist® Navel oranges and Sunkist Delite® Mandarins but it contains Sunkist® lemons. It’s a triple threat! Lemons are always in my pantry and are a great added source of nutrition. Head to Sunkist.com/Recipes or here to get the full  recipe!

Thank you to Sunkist® Citrus for sponsoring this post.

There are so many turkey recipes but no need to stress here. I have made a Sunkist Citrus compote butter that will make roasting your turkey this year easier then ever before. Mixed with herbs and zest from Sunkist® Navel orange and Sunkist® lemon it is packed with tons of vitamin C and gives this turkey a delicious citrus flavor with crispy skin! Head to Sunkist.com/Recipes or here to get the full  recipe! And then don’t forget to check out my winter citrus salad, bread pudding and rocky road fudge!

Thank you to Sunkist® Citrus for sponsoring this post.

It’s the 20th Anniversary of the film, Dr. Seuss' “How the Grinch Stole Christmas”, and if you love this movie as much as I do, I have created some amazing Grinch-inspired recipes for your next Whoville feast with Sunkist® Citrus.  Start with a limited edition carton of Sunkist Navel oranges available at selected retailers. This carton is full of Sunkist® Navel oranges that will be used in all four recipes. Once you grab your Sunkist Citrus it is time to make these Whoville-themed recipes. Check out all the recipes here ! Once you have made your Whoville Feast recipes, you are ready to join in our feast Twitter Party. Mark your calendars for December 11th, 7pm est and don’t forget to use #SunkistGrinchmas to join in on the conversation!

This is going to be the only pumpkin bread recipe you need. It’s packed with pumpkin flavor and has the most amazing gooey, soft, moist thing happening that you are gonna want to just keep this recipe handy. It’s one of those recipes you wanna double or quadruple and make a few loaves for family, friends and neighbors. Makes me so happy thinking of all of you showing your care by making food for others.

The secret ingredient is two things: making sure there is plenty of pumpkin (we use a whole can of pumpkin here) and fresh squeezed orange juice. It’s not overpowering and still lets the pumpkin flavors shine. If you are into the idea of a pumpkin and orange flavor combo, add the zest of one orange and you’ll get it.

This is a recipe my family loves to make together because it kicks off the start of baking season in our home! Can’t wait to share many more recipes with you. I’d love to see your photos of your bread, tag me on instagram @BrandiMilloy and then scroll down for the recipe.

Happy baking friends!

Gooey Pumpkiny Pumpkin Bread Recipe

by Brandi Milloy

Ingredients

• 2 large eggs, room temperature

• 3/4 cup cane sugar

• 1/2 cup brown sugar

• 1 can (15 oz.) pumpkin puree

• 1/2 cup butter, melted

• 1/4 cup fresh squeezed orange or mandarin juice

• 1 and 3/4 cup all-purpose flour

• 1 tsp. baking soda

• 2 tsp. ground cinnamon

• 1/4 tsp. ground nutmeg

• 3/4 tsp. salt

• 2/3 cup chocolate chips (or half chips, half chopped chocolate)

Directions

1. Preheat oven to 350F. Spray a 9 x 5” inch pan with non-stick spray and set aside.

2. Into a large bowl, mix the eggs together with the sugars, pumpkin, butter and orange juice.

3. Into another bowl mix the flour, baking soda, cinnamon, nutmeg and salt.

4. Add the dry ingredients to the wet ingredients and mix until combined. Fold in the chocolate.

5. Pour the batter into the baking pan and bake for 45 minutes.

6. After 45 minutes, cover pan with aluminum foil or parchment paper to prevent the top for getting too brown and continue cooking for another 5-10 minutes. The bread is done with an inserted toothpick comes out mostly dry.

7. Allow your bread to cool before slicing. Give it 10 minutes and it will still be warm in the center and just right. Enjoy!

For the kiddos I love these firecracker hotdogs! Just wrap your favorite all beef, turkey or plant based hotdog in pizza dough! I sliced refrigerated pizza dough into 1" x 6" strips and just wrapped around my hotdogs. Bake at 350F for about 15 minutes or until golden brown. Using a star cookie cutter cut a star out of cheese and thread the dog and star onto a bamboo skewer. Serve with mustard and any other fixings you like!

Firecracker Hot Dogs

By Brandi Milloy

Ingredients 

1 container of refrigerated pizza dough

8 hot dogs 

16 oz. block cheese

8 toothpicks

Directions

1.     Slice dough into 1” strips and wrap around hotdogs in a spiral shape until you’ve reached the top. Repeat for each hotdog and place on baking sheet. 

2.     Bake in oven at 350F for about 15-20 minutes or until golden brown.

3.     Using a star cookie cutter, cut out cheese in shapes of stars.

4.     Place one cheese star at the top of each hotdog using a toothpick. Serve with ketchup and mustard.

The 4th of July might look a little different this year but that doesn’t mean you can’t have fun, create traditions and make memories your family will remember forever. In this week’s episode of MOMHOOD we rounded up some of our favorite ideas for this holiday. From decor to activities, food and DIY take a look below for some red, white and blue inspiration! And then tag me on IG @BrandiMilloy and @MOMHOODShow so I can see what you came up with!

DECOR

• Decorate your front door with these Patriotic Wreath Ideas

ACTIVITIES

• Decorate your bikes, strollers and wagons and make you own parade in your neighborhood

• Grab all your old white t-shirts and do a Red, White and Blue Tie Dye Party (go to Orly’s YT Channel for major tie dye inspo & tutorial)

• Make a Footprint American Flag Craft

• Have a backyard DIY Foam Machine Party

FOOD

• Red, White & Blue Bruschetta

• Firecracker Hot Dogs

• Grill Packs

• Make healthy red, white and blue popsicles with coconut water and berries

• Triple Berry Red, White and Blue Pancakes with a sparkler candle on top

• American Flag Taco Salad

Thank you to Sunkist for sponsoring this post

If you’re like me, all of us are trying to find new ways to keep our kids busy and entertained this summer. I came up with some fun and easy recipes you can do with your children that is sure to keep them engaged and interested (and maybe buy you at least 20 minutes of calm) in your home!

Orange Cream Popsicles

One of my favorite recipes to make with my children are my Orange Cream Popsicles. They’re fun and playful and also a healthy treat. I always allow my daughter, Milly to juice the oranges for the recipe. Anytime I’m baking or cooking with citrus she knows her job is to juice the fruit!  Assigning her this simple task gives her a sense of purpose and ownership over the job! 

Featuring the summer orange, Sunkist Valencia Oranges are loaded with powerful Vitamin C, antioxidants and are the perfect juicy balance of tart and sweet. These popsicles are so easy to make and full of Vitamin C, protein from whole milk Greek yogurt and free of processed or unnatural sugars.

You can make these pops with or without a popsicle mold and I even keep a slice of the fruit on top of the pops for an added treat at the end! With all of the Vitamin C these popsicles provide they are an immunity booster which is so vital now more than ever. I like to make a few batches with my daughter and keep them in the freezer for a healthy treat to cool off all summer long.  You can find the full recipe at https://www.sunkist.com/recipes/orange-cream-popsicles/

Summer Cream Puffs

Mastering a new skill together is a lot of fun. My Summer Cream Puffs are a classic pastry but kind of a retro recipe many of us have probably never made at home before.  It’s a unique method because instead of cutting out dough or shaping it in a pan like traditional breads and pastries you pipe out the dough onto a baking sheet. 

These Cream Puffs feature a delicate pastry dough and Sunkist Valencia Orange Vitamin C packed cream filling. I love the Valencia Orange’s bold flavor. It’s the perfect balance of tart and sweet. Once you finish baking the cream puffs and allow them to cool, you pipe in the cream filling and enjoy!

These are great for a weekend brunch but would be perfect for a special occasion too. You can make a big batch of them and freeze too. Thaw on the counter for 30 minutes and you’re ready to serve! You can find the recipe here.

https://www.sunkist.com/recipes/orange-summer-cream-puffs/

 I’d love to see if you make either of these recipes. Post your photos on Instagram and tag me @BrandiMilloy and use the hashtag #SunkistSummers and for these recipes and more head to Sunkist.com/recipes