Easter Hare Brunch

It was a joy to invite some of my girlfriends over for an "Easter Brunch" for Elle Decor all to showcase my new Hares. While the article was fabulous, there were so many images left out and I wanted to share some family recipes used! Enjoy!

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The Brunch was initially scheduled to be outside in the garden but I had to scramble with the season's last freeze happening the day of the shoot! My husband was a trooper and helped me pull everything out of our library to create the perfect setting, which I ended up being so happy with!  A huge hiccup though at 25 weeks pregnant. Below are a few of the recipes from the day that are staples at my house. Girlfriends were quite happy and full when finished and headed home with extra Pound Cake to enjoy with their families. 

All images are by the gracious and oh so talented Anna Routh

You can see more in the Elle Decor article HERE!

Raspberry Champs


Bottle of your favorite Champagne

Raspberry Sorbet

Fresh Raspberries

In a champagne flute add a small spoonful of Raspberry Sorbet. Pour over the sorbet with champagne, stir and garnish with a fresh raspberry. 

These cocktails become a little slushy and are delicious! You can always make mocktails with sparkling water instead of the champs as I have to these days while being pregnant. 


Blackberry Salad with Honey Goat Cheese + White balsamic dressing

1 tablespoon honey

1 small log (4 ounces) goat cheese

16 ounces baby arugula 

cup of fresh blackberries

cup of halved strawberries

handful chopped almonds

In a small bowl pour the honey over the goat cheese and allow the cheese to soften. Mix the two together.

In a salad bowl, toss the arugula, blackberries, strawberries, and almonds. Top with dollops of honey goat cheese. Pout dressing over the salad and lightly toss. 


White Balsamic Dressing

3 tablespoons white balsamic vinegar

1/2 cup Olive oil

pinch of sugar

pinch of salt

pinch of pepper

whisk together ingredients and set aside until ready to toss with salad.

Cheesy Hash Brown Casserole

1 package (2 pound) frozen hash brown potatoes

1 8 oz sour cream

1/2 teaspoon salt

1 teaspoon pepper

pinch of cayenne pepper

1/2 cup finely chopped yellow onion

1 can condensed cream of chicken soup 

2 cups shredded sharp cheddar cheese

Add all ingredients together in a big bowl. Stir gently until everything is mixed evenly. Pour into a greased pan and place into a 350 degree oven. Bake for about 35 minutes or until brown. 

This is our take on the famous Cracker Barrel Hash Browns. We like ours with a bit more bite though. My husband loves to add Texas Pete hot sauce on top!

Momma's Pound Cake

3 sticks butter

1 8 oz cream cheese

6 large eggs

3 cups flour

3 cups sugar

1/4 teaspoon salt

1 tablespoon vanilla extract

Cream together room temperature butter and cream cheese in a big bowl. Add sugar, salt, and vanilla and mix more. Keep mixing while alternatively adding one egg at a time with flour. Grease that tube pan really well! Pour into pan and place into a cold oven. Bake at 300 degrees for 110 minutes. 

This is a family staple! So yummy with whipped cream and berries for desert or my favorite is with coffee for breakfast.