One of my favorite meals to host is brunch because you can make it appeal to every guest. I love not only hosting brunch, but all the planning and cooking that goes along with it, too.

Brunch comes with great dishes such as quiche, frittatas and strata that I would not normally make for breakfast on a regular day. Brunch is also an excuse to get all dressed up and fancy for a meal. Although it does not have to be, something is more fun about brunch when it is eaten in nice dresses and skirts.

I always find cute invitations to send out when I am planning a brunch. Then, I go to the store and decide on a theme and pick out decorations for the party. Even when you all know each other, handwritten name tags are always a cute addition to the table setting.

It is also necessary that you make your own drinks for brunch, along with serving coffee and a variety of teas. One of my favorite brunch drinks to make is a raspberry lemonade, made with fresh raspberries that are pureed to form a base for the drink.

I briefly mentioned it before, but brunch can fit every guest's liking. I can easily make enough vegetarian options for breakfast foods, without even realizing that I am doing it. I can also alter pancake and waffle recipes to be dairy free or paleo, and of course there is always lots of fruit for everyone to enjoy.

Blueberry pancakes are always my first go-to when making pancakes, especially if it is summertime and blueberries are in-season and local. Another great thing to make to go with your pancakes or waffles is compote.

I make my fruit compote with strawberries, blueberries, raspberries and sometimes blackberries if I have them, and I cook all of the cut-up fruit in a pot on the stove. I add in a little bit of orange juice for some citrus and a little sugar to balance out some of the tartness from the berries.

Then, I serve it warm and generously spoon it over my pancakes, waffles or French toast.

Another favorite dish of mine to cook is French toast and apples. You dip your choice of bread in a mixture of egg and milk, and sauté each side until golden brown in a pan with some butter on the stove. One of my favorite breads to use is Challah because it has a slightly sweet flavor, but is also strong enough to hold up when it is dipped in egg and sautéed.

Once the French toast is cooked, I remove it from the pan and cut up some apples into moon shapes and sauté those in some butter in the pan. When they have softened, I add the French toast back in, along with some maple syrup. The maple syrup caramelizes the apples and French toast, along with giving it a little extra sweetness.

When hosting brunch, remember to serve in style and keep things sweet, while also having a variety. Have fun with it and enjoy the gathering with your friends.