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
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
1/4 cup maple syrup
3 tablespoons softened butter
2 tablespoons coffee liqueur
4 oz. mascarpone cheese
1 cup whipping cream
2 tablespoons coffee liqueur
2 tablespoons maple syrup
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
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
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
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
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