It’s that wonderful time of year again! Spring has sprung and it’s time to show appreciation for your mama. Of course we try to make our Moms feel special as often as possible but giving Mom the royal treatment on Mother’s Day is about celebration!
Mom is special and is without a doubt one of the most important people in your life so treat her by making her day a relaxing one. We all know that relaxing is not part of a mother’s job description so this will count for a lot!
We have also picked out some great Mother’s Day breakfast in bed recipes & the perfect handbags your mother will love. Don’t forget to write a card, Mom’s always love those too! xoMB

Photo credit via A Little Muse

BREAKFAST IN BED

Tiramisu Pancakes

Ingredients:

Pancakes:

2 cups all-purpose flour
2 tablespoons sugar
2 tablespoons cocoa powder, slightly rounded, sifted
2 teaspoons baking powder
1/2 teaspoon baking soda
pinch of salt
1 1/2 cups milk
1 1/2 cups sour cream
3 large eggs
4 tablespoons butter, melted
2 teaspoons vanilla
2 tablespoons instant coffee

Glaze (optional)

1/4 cup maple syrup
3 tablespoons softened butter
2 tablespoons coffee liqueur

Cream

4 oz. mascarpone cheese
1 cup whipping cream
2 tablespoons coffee liqueur
2 tablespoons maple syrup

Directions:

1. For the cream, beat all ingredients together and whip until you have soft peaks. Set aside in the refrigerator. 2. For the glaze, combine the ingredients well. Set aside. 3. In a medium bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda and salt. Make sure the cocoa powder is well sifted, so that it will dissolve evenly. 4. In a separate bowl, combine the milk and sour cream until smooth. Add the instant coffee powder and mix well until dissolved. Whisk in the eggs, melted butter and vanilla. 5. Add the wet mixture to the dry ingredients, mixing gently until you have a slightly lumpy batter but without any large clumps of flour. If batter is a little runny, add a tablespoon or two of flour. 6. Let the batter sit while you preheat your griddle. When griddle is hot, drop batter in portions desired (1/4 cup for regular-sized pancakes) onto the greased griddle. When bubbles come up and edges look cooked, gently flip to cook the other side. Once pancakes are cooked, transfer to a plate. Spread a small amount of maple glaze over the top of the pancake so it soaks in while still hot. Continue with the remaining batter until done.

Images & recipe credits via IvoryHut.

Sweet Potato Tater Tots

Ingredients:

3-4 medium size yams or sweet potatoes (enough to get 3 cups of shreds)
1/4 cup all purpose flour
1/4 cup parmesan cheese
1 teaspoon salt
Enough oil to fry

Directions:

1. Bring a large pot of water to a boil. Add the yams or sweet potatoes with their peels still on and boil for 20 minutes. Transfer out of water and let cool. 2. Peel potatoes. 3. Using either a box grater or shredding attachment on food processor, shred enough yams or sweet potatoes to get 3 cups of shreds. 4. Place 4 sheets of paper towels on your countertop. Dump your shreds on top of the paper towel, and fold the towel up over the top of your shreds. 5. Push on the shreds until you have squeezed as much moisture out of the shreds as possible. 6. Combine shreds with flour, cheese and salt. Mix well to combine. 7. Using a 1 tablespoon measuring spoon, portion out tater tots, and form into small tater logs. 8. Fry in 350 degrees F oil for 3-5 minutes, until brown.

Images & recipe credits via Cook with Tom.

Crispy Pita Breakfast

Ingredients:

6 6-inch pita breads
Extra virgin olive oil
6 large eggs
3/4 cups (6 oz.) mascarpone cheese
Grated zest of 1/2 large lemon
Kosher salt & freshly ground pepper
3 tablespoons fresh lemon juice
3 packed cups (3 oz.) arugula or baby spinach
8 oz. thinly sliced prosciutto

Directions:

1. Heat a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush each side of the pita breads with 1/2 teaspoon olive oil and grill 2-3 minutes on each side, until crisp. Remove from the grill and cool slightly. 2. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Crack the eggs directly into the pan and cook until the egg whites are set, 2-3 minutes. 3. Combine the mascarpone cheese, lemon zest, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl. 4. In a medium bowl, whisk together 3 tablespoons olive oil, the lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper until smooth. Add the arugula and toss until coated. 5. Spread each pita with 2 tablespoons of the mascarpone mixture. Divide the prosciutto on top. Divide the arugula and mound on top of the prosciutto. Carefully place a fried egg on top of each pita. Season the eggs with a pinch of salt and pepper and serve.

Images & recipe credits via Giada De Laurentiis from The Food Network.

MOTHER’S DAY PICKS

VALENTINA TOTE IN NUDE $545

WANDERLUST EW SHOPPER IN BLACK $245

VALENTINA HIPSTERS IN ACID YELLOW, SILVER & KELLY GREEN $195

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Summertime is upon us and what better way to spend the beautiful day outdoors while making DIY jewelry!
We at Botkier love unique and creative #armswag and earrings.
Check out some of our favorite DIY’s!

DIY BOBBY PIN EARRINGS

Supplies:

- Craft Wire
- Earring hooks
- Bobby pins
- Nail polish

Directions:

1. Start by painting your pins. If you bought your pins new, keep them on the cardboard piece that they came on. This helps keep them straight when you are painting them.
If they aren’t new, pin them on something that will keep them straight. 2. Simply tape off the areas you want to paint, and paint whatever pattern you like.
You can do stripes, chevron, diamonds etc. Let your paint dry and carefully feel back the tape. 3. Next prepare your wire. Cut two strips of metal wire & twist them around each other.
Take your pins off your cardboard piece and slip on to the wire. Shape your wire and attach your hook. Wrap once again around for security and cut the excess off.
4. Repeat these steps for the second earring. And if you ever need a pin to hold your hair back, just slip one off your earring & you’re good to go!

Images & Directions credit via the Metric Child blog.

DIY RECYCLED ZIPPER BRACELET

SUPPLIES:

- A discarded or broken zipper, at least 15 inches long (the longer the zipper, the wider the cuff)
- Thread to match
- A long-ish needle
- Measuring tape
- Scissors
- Pin (optional)

Directions:

1. Measure your hand at the widest point with your thumb loosely tucked into your palm. 2. Mark out that measurement along one end of the zipper with a pin.
3. Wind the zipper around itself by lining up the marked pin point with the end of the zipper. Line up the teeth so they overlap at the very start and then let them fall next to each other.
4. Start stitching at the end of the zipper 1/4 inch long stitches. Back-tack at the start so there’s a sturdy base to work with.
5. Keep stitching all the way to the other end, keeping your stitches neat as they will be visible. Tack a few times at this end as well so it’s secure.
6. Repeat steps 1-5 with other side of the zipper. 7. Place one piece over the other, with the tape ends overlapping. The edge of the tape on one side should the teeth on the other side.
8. Stitch both zippers together along the top of tape’s loose end. Double-tack at the start & finish of sewing so your stitching is secure.

Images & directions via Inhabit

SAFTEY PIN BRACELET

SUPPLIES:

- Safety Pins (enough to fit your wrist)
- Beads (as much as you want)
- Super Glue
- Elastic Cord (.7mm)

Directions:

1. Open one of the safety pins and thread beads onto open prong, leaving enough space to refasten the pin. Repeat the process until all of
the safety pins have been beaded. 2. Glue the pin so that it wouldn’t open when you’re wearing it. 3. Next, cut two 12″ pieces of elastic cord. 4. Thread one of the cords through the hole in the top of the safety pin, then through a spacer bead, and then through the hole in the bottom of another safety pin. 4. Continue to thread in this manner until your bracelet is long enough to go around your wrist. 5. Then take the second cord and thread it through the bottom of the bracelet adding a spacer bead between each safety pin. 6. Finally, tie the ends of the bracelet together, and it’s ready to wear!

Images & directions via Craft Bits

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Last week, Monica Botkier attended Fashion for Haiti: One Million Hearts,
at Urban Zen in New York.
Urban Zen was founded & hosted by fierce fashion female Donna Karan,
an organization that focuses on creating awareness, inspiring change and rebuilding Haiti.

150 papier-mâché hearts were custom designed by CFDA Members such as Monica Botkier, Hugh Jackman, Vera Wang, Charlotte Ronson, Olivier Theyskens, Zac Posen, Mara Hoffman in honor of the Haitian Artisan project.

The 150 customized hearts will be put up for auction on eBay on April 22nd.
All proceeds will benefit the Haitian Artisan project which promotes economic development through education & job reform, while highlighting Haiti’s vast art and culture.

Urban Zen: Fashion for Haiti, One Million Hearts.

Wall of customized hearts designed by CFDA members.

Jauretsi Saizarbitoria, Charlotte Ronson, Zac Posen, and Monica Botkier at Urban Zen.

Monica Botkier customized Heart for Haiti.

Image credits via: CFDA and Botkier

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Warm weather is upon us and there is nothing better than an ice cold drink on a hot summer day in the city.
We’ve got some delicious drink and food recipes perfect for the warm weather.
Break out your Botkier bags, bikinis and beat the heat with these fruity cocktails & yummy bites!
Here are some of our favorite picks:

STRAWBERRY-LEMONADE SMASH COCKTAIL

Ingredients:

3 strawberries +1 for garnish
2 ounces white rum
1 ounce lemon juice
1 ounce simple syrup
Cocktail shaker
Highball glass

Directions:

1. Take 3 strawberries with the stems removed & place in a cocktail shaker. Add 2 ounces of white rum, 1 ounce of lemon juice and 1 ounce of simple syrup.
2. Fill with ice, cover and shake until outside of shaker is frosty, about 30 seconds.
3. Fill a highball glass with crushed ice. Strain strawberry mixture into glass.
4. Garnish with a strawberry and serve with a straw!

Image credit via Bon Appetit & Dan Monick. Recipe by Mary-Frances Heck.

CUCUMBER VERMOUTH SANGRIA

Ingredients:

1 lemon, thinly sliced, plus more for garnish
1 cucumber, thinly sliced, plus more for garnish
1 (750-milliliter) bottle dry vermouth such as Dolin
1 ounce blue or orange curacao liqueur
1 ounce simple syrup (or more to taste)
1 ounce lemon juice
2 ounces dry gin
2 cups cold sparkling water
1/2 – 1 ounce Maraschino liqueur (optional)
Mint for garnish

Directions:

1. In a large pitcher, combine the lemon slices, cucumber slices and vermouth. Stir gently then cover & refrigerate for at least 2 hours & up to 4 hours.
2. When ready to serve, add the curacao, simple syrup, lemon juice, gin, sparkling water and Maraschino liqueur, if using.
3. Carefully, fill the pitcher with ice & stir to combine. Garnish glasses w/ mint, plus additional lemon and cucumber slices.

Image credit via Epicurious & Sara Bonisteel. Recipe by St. John Frizell.

CANTALOUPE & BASIL JUICE
(non-alcoholic)

Ingredients:

15 cups chopped cantaloupe (about two 3 1/2 pound melons)
3/4 cup fresh lemon juice
3/4 cup loosely packed fresh basil leaves

Directions:

1. Working in batches, puree cantaloupe in a blender  until smooth. Set a fine-mesh sieve over a large bowl; line sieve with cheesecloth.
2. Strain puree into bowl; gather cheesecloth into a bundle & squeeze any remaining juice into bowl.
3. Repeat process with fresh cheesecloth, straining into a large pitcher (you should have about 5 cups juice).
4. Add lemon juice, basil and 2 cups cold water to pitcher.
5. Let steep at room temperature for 1-2 hours. Fill glasses with ice. Divide agua fresca among glasses.

Image credit via Epicurious & Maren Caruso. Recipe by The Bon Appetit Test Kitchen.

PARMESAN CRISPS

Ingredients:

1/2 cup grated Parmesan

Directions:

1. Preheat oven to 400 degrees F. Pour a heaping teaspoon of Parmesan onto a parchment lined baking sheet and lightly pat down.
2. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.
3. Bake for 3-5 minutes or until golden and crisps. Cool.

Image credit via Food Network. Recipe by Giada De Laurentiis.

Potato Peas Mini Samosas

Ingredients:

Dough/Outer Layer:
1 cup wheat flour
1/2 cup all purpose flour
Salt
1 teaspoon oil

Filling:
250 grams potatoes
1/2 cup fresh peas
1 onion
Cumin seeds
1 teaspoon salt
1 green chili
1/2 cup milk
Oil for deep frying

Directions:

Dough:
1. In a bowl, take both the flours and mix well. Slowly add water to knead into the dough. Rest it aside covering it with a wet muslin cloth.

Filling:
1. Boil potatoes to soft, peel and mash well. Head a pan with oil, saute onions till brown along with green chilies.
2. Then add the peas, fry well. Add milk & cook till the peas are done. This needs to be done in low flame.
3. Add the mash potatoes. Add the rest of the ingredients if you want to make it spicier. Simmer with lid covered for 5 minutes. Remove & allow cooling.

Making the Samosas:

1. Pinch out small equal balls from the dough. Roll out one ball into thin layer, cut vertically into small strips. 2. Scoop small portions of the stuffing on each layer.
3. Starting from the end closer to you, roll it diagonally over the stuffing. Press the sides. Fold the layer upward towards the left. Seal by pressing the sides into small triangle shape.
4. Heat the pan with oil. When it reaches the right temperature, lower the flame. Fry in small batches so that the temperature is always at the correct degree.
5. Gently slide the samosas and fry them in low flame. Flip and cook on both sides. Fry until golden brown. Drain on a kitchen towel. Serve with mint & date chutney.

Image credit via Srivalli. Recipe via Cooking 4 All Seasons blog.

FRESH CHOCOLATE COVERED ORANGE SLICES

Ingredients:

2 large oranges or 6 tangerines
3.5 oz dark chocolate or milk chocolate
1/2 tablespoon butter (salted)

Directions:

1. Melt the chocolate and butter together in a double boiler. Mix until full incorporated. Wash and peel the oranges removing as much of the pith as possible.
2. Separate them into perfect slices and pat them dry with a paper towel.
3. Take each orange slice and dip it in the chocolate, lift out using tongs &  allow the excess chocolate to drain.
4. Transfer each orange slice, one by one to a parchment lined baking sheet. Place in refrigerator to set for a few hours.
5. Arrange on a serving platter and serve.

Image & recipe credit via Ciao Florentina.

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