Raspberry Lemonade

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It has been hot the past few days- I mean 90 degrees kind of hot! So, it’s only appropriate to make a refreshing drink to enjoy while cooling down. Our mom got a giant bag of lemons at Costco the other day, which is stuff mart of real life since you can get everything there (skip in the video to 0:24- if you ever saw Veggie Tales then you will probably appreciate this! If not, well, I guess don’t watch it…!). Anyway, to be extremely cliche, when life gives you lemons you make lemonade. So we did! This lemonade is kicked up with some fresh raspberries stirred in and hits the spot perfectly on a hot day. Enjoy!

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Raspberry Lemonade

Recipe from The Pioneer Woman

Serves 12 people

Ingredients

4 cups fresh lemon juice (this is about 24 lemons)
3 cups sugar
1 bag frozen raspberries (or 1 12-ounce pack of fresh raspberries- that’s what we used)
Ice cubes for serving

Directions

Juice the lemons and pour the juice into a large pitcher. Mix together the sugar with 3 cups water and stir until it is dissolved to make a syrup. Add the syrup to the lemon juice and add 8 cups of water. Taste to see if more sugar or water needs to be added, and then add the raspberries and stir in (keep in mind that as the lemonade sits, it will take on a pinker hue/more raspberry flavor). Mix the lemonade together and let chill in the fridge.Fill glasses with ice cubes and pour in the lemonade. We recommend drinking the lemonade with a straw and then eating the lemony raspberries at the bottom with a spoon. Enjoy!

Vanilla Sheet Cake

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Leah and I come from a background of a cooking/food-loving family- yes, we are Italian! Our aunt and uncle own a restaurant, and another aunt worked as a chef and once cooked for Thomas Keller. All of our family gatherings have pretty awesome food, and Leah and I have enjoyed contributing recently as we have developed in our cooking skills. No family gathering in our family is complete without a cake!

For Memorial Day, strawberry rhubarb crisp was already on the menu, but no cake, so we decided to contribute one. You can’t go wrong with white cake, so we opted for this lovely one from Sweetapolita that has a hint of almond extract. It is a very tender cake that is also quite easy to make. We underestimated the amount of frosting needed for the sheet cake (we made a 2/3 batch), so as you can see above, the frosting is a little sparse.  We will make more frosting next time, and have reflected that below. But other than that, there is not a single change we would make to this cake. You should really give it a try since it is simply one of the best white cakes ever!

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Vanilla Sheet Cake

Frosting and cake adapted from Sweetapolita

Makes a 9×13 inch cake (about 16 servings)

Ingredients

For the cake:

1 cup whole milk, at room temperature

4 large egg whites (175 g), at room temperature

1 whole egg, at room temperature

2 teaspoons  vanilla extract

1 vanilla bean

1/4 teaspoon almond extract

2 3/4 cups (315 g) cake flour, sifted

1 1/2 cups (300 g) sugar

1 tablespoon + 1 teaspoon baking powder

3/4 teaspoon salt

12 tablespoons (170 g) unsalted butter, at room temperature and cut into cubes

For the frosting:

3 sticks plus 2 tablespoons (375 g) unsalted butter, softened and cut into cubes

3 1/2  cups (400 g) powdered sugar, sifted

3 tablespoons  milk

1 tablespoon vanilla extract

A pinch of salt

Directions

For the cake:

Preheat oven to 350°F. Grease and flour a 9×13 inch cake pan.

In a medium sized bowl, stir together the eggs, 1/4 cup of milk, vanilla, seeds from the inside of the vanilla bean, and the almond extract.

In the bowl of an stand mixer fitted with the paddle attachment, combine the dry ingredients and the sugar on low speed.

Add the butter and mix on low speed for 30 seconds, then add in the remaining 3/4 cup of milk, and combine on low speed until just mixed. Increase to medium speed and mix for 1-1/2 minutes.

Scrape the sides of the bowl with a spatula and begin to add the egg and milk mixture in 3 separate additions. Beat on medium speed for about 20 seconds after each addition. Pour the batter in the pan and smooth, pushing batter to the edges to leave a slight well in the center (this will help the cake bake without a dome in the center).

Bake for about 35 minutes or until a cake tester comes clean when inserted into the center (check at 30 minutes, and keep checking at 5-minute intervals until the cake is done cooking). The top will be lightly browned. Let cool fully in pan (we don’t recommend using a metal pan since the cake can develop a metal flavor if it sits in there too long).

For the frosting:

In the bowl of an stand mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed. The butter will become pale and fluffy.

Add sugar, vanilla, milk, and pinch of salt and mix on low speed for 1 minute, then on medium speed for 6 minutes. Spread frosting over the top of the cooled cake and top with sprinkles, if desired. Cut into slices and serve. Enjoy!

Jalapeno Cheddar Scones

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We hope everyone had a great Memorial Day weekend! It’s always fun to have an extra day off from school. This year, we are really lucky because we are still in the midst of our 4-day weekend. Our exam schedule was different this year, and we lucked out with an extra day off! Well, Celine actually had a 5-day weekend. So, while I was taking my (difficult) English exam on Friday morning, Celine made these scones.

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But even though I didn’t help make them, I still got to enjoy them, and let me tell you, they are delicious. A tender, buttery scone filled with chunks of cheddar and chopped jalapenos. Don’t worry, they are not too spicy. They have a slight kick, but nothing too bad for breakfast!

I will let you in on a secret: I actually hate cheese (except mozzarella and parmesan). I don’t mind cheddar or American used in things, but other than that- no way! Brie, blue, and, worst of all, goat cheese are all on my hate list. I blame it on a gross cheese sandwich I ate in kindergarten.  I don’t even do macaroni and cheese. Anyway, even though I hate cheese, I loved these scones. Cheese lovers and haters alike will definitely enjoy these!

Jalapeno Cheddar Scones

Makes about 7-8 scones (it really depends on how you cut them)

Recipe from Smitten Kitchen

Ingredients:

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

8 tablespoons cold butter, diced

1/2 cup heavy cream

3 eggs

1/4 pound sharp Cheddar cheese, diced

2 small jalapeno peppers, minced

Directions:

Preheat oven to 400°F. Melt 1/2 tablespoon of the butter in a small skillet and cook the jalapenos in it for about two minutes, or until soft. Let this mixture cool. Place it in a small bowl with the cheddar and coat with one tablespoon of the flour. Set aside. In a medium bowl, mix together the remaining flour with the baking powder and the salt. Next, cut in the remaining butter with a pastry blender or a fork (or your fingers!) until the butter lumps are pea-sized.

In a small bowl, lightly mix two of the eggs and the cream. Add it to the flour-butter mixture and stir until it begins to come together. Add the cheddar-jalapeno mixture and mix until combined.

Turn the dough out onto a well-floured surface and knead very gently for about a minute (not too long or you will end up with tough scones!). Pat the dough out to a 3/4- to 1-inch thickness and cut into the shape of you choice- we just cut rectangles. Beat the remaining egg with a teaspoon of water. Brush the scones with this egg wash and place them on a parchment-lined baking sheet. Bake until golden brown, about 25 minutes. Enjoy!

Orange Vanilla Bean Cupcakes

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Neither of us have mentioned on here much, if at all, that we love to read. If I were to be completely honest, I (Celine) like reading better than cooking. That may come as a surprise since I have a cooking blog! Well, during the past couple of weeks in English we spent some time with Pride and Prejudice and Jane Eyre. I read Jane Eyre back in 7th grade but at that time I could not appreciate its greatness. Now I do! Talk about a book the draws you in. It’s runner-up for my favorite book ever besides Gone with the Wind (don’t let the 1,000+ pages intimidate you! Every time I read it, I feel like it’s ended too soon). The classics cannot be beat.

What does this have to do with cupcakes? Not much, except that elegant books go along quite nicely with an elegant dessert! So here is an elegant one: a tender orange cupcake topped with some fluffy vanilla bean buttercream. This is a lovely cupcake, ideal for any sort of gathering in the summer. We topped the cupcakes with a light sprinkling of orange zest,  although sprinkles would be good here if you are planning to serve the cupcakes to kids who are pickier. The original recipe called for candied orange slices, but we didn’t have the small oranges needed so we didn’t make them. You will not be disappointed with these cupcakes no matter what garnish!

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Orange Vanilla Bean Cupcakes

Makes about 24 cupcakes

Recipe from Annie’s Eats 

Ingredients

For the cupcakes:
1 cup unsalted butter, at room temperature
2 cups granulated sugar
2 vanilla beans, split lengthwise
2 tablespoons finely grated orange zest
4 large eggs
1½ cups heavy cream (or whole milk- we used whole milk)
½ cup freshly squeezed orange juice
2 tablespoons vanilla extract
4 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt

For the candied oranges (optional):
1½ cups sugar
1½ cups water
About 30 small, thin orange slices

For the frosting:
1½ cups plus 2 tablespoons unsalted butter, at room temperature
3 cups powdered sugar, sifted
Pinch of salt
1 vanilla bean, split lengthwise
1 teaspoon vanilla extract
2 tablespoons heavy cream

Directions

For the cupcakes:

Preheat the oven to 350˚ F.  Line cupcake pans with paper liners.  In the bowl of an electric mixer, combine the butter and sugar.  Scrape the seeds from the vanilla bean pods and add to the bowl.  Add the orange zest.  Beat the mixture on medium-high speed until light and fluffy, about 2-3 minutes.  Blend in the eggs one at a time, mixing well after each addition.

In a liquid measuring cup, combine the cream, orange juice, and vanilla.  In a medium bowl, combine the flour, baking powder, baking soda, and salt.  In three additions, add the dry ingredients to the mixer bowl, alternating with the cream mixture.  Mix each addition on low speed just until incorporated, beginning and ending with the dry ingredients.  Divide the mixture between the prepared cupcake liners, filling each about ¾ full.  Bake until a toothpick inserted in the center comes out clean, about 20-22 minutes.

For the candied orange slices: 

Combine the sugar and water in a medium saucepan over medium-high heat.  Heat the mixture until the sugar dissolves.  Add the orange slices to the mixture so that they are in a single layer, reduce the heat to medium-low and let simmer about 20 minutes, turning the slices at least once so both sides are candied.  Remove from the heat.  Store in a container with the syrup until ready to use.

For the frosting:

Place the butter to the bowl of an electric mixer fitted with the whisk attachment.  Whip on medium-high speed until smooth, about 1 minute.  Add the confectioners’ sugar to the bowl and mix on medium-low speed just until incorporated.  Scrape the seeds from the vanilla bean pod into the bowl and add in the salt.  Continue to beat on medium-high speed until smooth, about 1-2 minutes.  Mix in the vanilla extract and heavy cream on low speed just until incorporated.  Increase the mixer speed and whip on high speed until light and fluffy, scraping down the bowl as necessary, about 4 minutes.

Transfer the frosting to a pastry bag fitted with desired tip. Pipe a swirl of frosting on top of each cupcake and garnish with a candied orange slice. You can also top with fresh orange zest or sprinkles, or nothing at all! Enjoy!

Poppy Seed Bagels

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We don’t know of any person out there who doesn’t like a good bagel! They are chewy, flavorful, and suitable for nearly any topping.  We usually get them from a local place, or  Manhattan Bagels (an east coast chain that sells surprisingly delicious bagels). Bagels are one food that we have been planning to make for ages but have never gotten around to actually making them. They are absolutely not hard to make at all, and we are glad to have finally done it! As usual, our King Arthur Flour Baker’s Companion cookbook has not disappointed.

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The frozen kind and the store-bought kind that come in a bag cannot compare to the homemade variety of bagels. While they are wimpy and more the texture of bread, these  have lots of texture- nice and chewy, just like bagels should be. The poppy seeds on top add a bit of crunch, although you can omit them or add a different topping of your choice such as sesame seeds or dried onion. Many bagel recipes require time in the fridge, although these do not. You’ll have bagels in under three hours!

This recipe makes 8 bagels, just the right amount for our family. Each bagel is about 210 calories, which is not bad at all! We always use low-fat cream cheese to cut down the calories too.

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P.S. We are working on the shaping of these. We got one really nice round one but the rest were a little uneven. Hopefully the next time we make these they will be a little rounder!

Poppy Seed Bagels

Recipe from The King Arthur Flour Baker’s Companion

Makes 8 medium-sized bagels

Ingredients

Dough

1 tablespoon instant yeast

4 cups (17 ounces) unbleached bread flour

2 teaspoons salt

1 tablespoon non-diastatic malt powder, brown sugar, or barley malt syrup (we used the brown sugar)

1 1/2 cups (12 ounces) lukewarm water

Water Bath

2 quarts (64 ounces) water

2 tablespoons (1 ounce) malt powder, brown sugar, or malt syrup (see above for links)

1 tablespoon granulated sugar

Topping

1 egg white

1 tablespoon water

Poppy seeds (or sesame seeds/dried onion)

Cornmeal, for dusting pan

Directions

Combine all the dough ingredients in the bowl of a stand mixer fitted with the dough hook and knead on medium-low speed for 10 minutes. Place the dough in a lightly greased bowl and cover it with plastic wrap. Set aside to rise in a warm place until puffy, 1 to 1 1/2 hours.

Transfer the dough to a work surface and divide into eight pieces. Working with one piece at a time, roll it into a smooth, round ball. Cover the balls with plastic wrap and all them to rest for 30 minutes.

While the dough rests, heat the water, malt powder or substitute, and sugar to a gently boil in a large, wide-diameter pan. Preheat the oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper and sprinkle well with cornmeal.

Use your index finger to poke a hole through the center of each ball of dough, then twirl the dough on your finger to stretch the hole to 2 inches in diameter. Repeat with the remaining pieces of dough.

Transfer the bagels, 3-4 at a time, to the simmering water. Bring the water back up to a boil if necessary. Cook the bagels for 2 minutes, flip them, and cook for 1 minute more. Using a slotted spoon or strainer, remove the bagels from the water and place them on the prepared baking sheet. Repeat with the remaining bagels.

Combine the egg and water in a bowl. Brush each boiled bagel with the egg wash using a pastry brush and sprinkle with poppy seeds. Bake the bagels for 20-25 minutes until they are as brown as desired. Remove them from the oven and let them cool on a wire rack. Serve as desired with cream cheese or any other topping you would like. Enjoy!

Chocolate Peanut Butter Muffins

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We all know that breakfast is the most important meal of the day, and chocolate is one of the most important food groups (yes, it is a food group). So logically, the two should go together sometimes! Now, we aren’t saying you should skip out on healthier breakfasts like yogurt, berries, cereal, eggs, or whatever else you like in the morning, but sometimes, you can’t go wrong with a muffin that is more like a cupcake. And when it has a peanut butter swirl? Doubly irresistible! Plus, we just really like to make muffins.  These are scarily easy to make, and contain basic ingredients- no fancy unsweetened or bittersweet chocolate are in these! While these are sweeter than most muffins, they aren’t sickeningly sweet to eat early in the morning. Our family really enjoyed them!

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Chocolate Peanut Butter Swirl Muffins

Recipe from Annie’s Eats

Makes about 20 muffins

Ingredients

For the muffin batter:
6 tablespoons unsalted butter, at room temperature
2/3 cup semisweet chocolate chips, divided (the better the chips you use, the better these muffins will taste!)
2 cups all-purpose flour
2/3 cup sugar
1/3 cup unsweetened cocoa powder
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1¼ cups buttermilk
1 large egg
2 teaspoons vanilla extract

For the peanut butter swirl:
1/3 cup creamy peanut butter
1 tablespoon unsalted butter, melted
½ cup confectioners’ sugar
1 tablespoon milk

Directions

Preheat the oven to 350˚ F.  Line muffin tins with paper liners.  To make the batter, combine the butter and 1/3 cup of the chocolate chips in a heatproof bowl set over a pot of simmering water.  Heat, stirring occasionally, until the chocolate and butter are melted and smooth. Set aside.

In the bowl of an electric mixer combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.  Mix briefly to combine.  In a liquid measuring cup, combine the buttermilk, egg and vanilla and whisk until combined.  With the mixer on low speed, blend in the buttermilk mixture just until combined.  Blend in the melted chocolate mixture.  Stir in the remaining chocolate chips with a spatula.

Divide the batter between the prepared paper liners, filling each no more than 2/3 full. To make the peanut butter swirl, combine the peanut butter and butter in a heatproof bowl and microwave briefly until smooth.  Whisk in the confectioners’ sugar and milk until smooth.  Drop a small spoonful of the peanut butter mixture on top of the chocolate muffin batter.  Swirl together using a skewer or knife.

Bake 20-22 minutes or until a toothpick inserted in the center comes out clean.  Let cool in the pan 10 minutes, then transfer to a wire rack to cool completely. Enjoy!

Feta, Roasted Red Pepper, and Spinach Pizza

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If you haven’t been able to tell before, we love pizza. If it’s good pizza, we wouldn’t mind eating it every day. It’s always fun to try new variations on the classic pizza (even though that doesn’t need much improvement). So, here is our latest pizza creation: a crisp pizza crust topped with a super simple homemade sauce, roasted red peppers, spinach, feta, and fresh mozzarella. In taste, it kind of reminded us of a Greek pizza from The Fresh Market, minus the olives. Homemade is (almost) always better, so the homemade version of this pizza will win every time. Give it a try- it is easy and super delicious.

P.S. As of today we have two weeks left of school! Not to be those annoying “summer please come” people, but we can’t wait! And to be seniors next year, of course!

Feta, Roasted Red Pepper, and Spinach Pizza

Makes 2 pizzas

Crust and sauce recipe from the Cook’s Illustrated Cookbook

Ingredients:

For the crust:

4-4 1/4 cups (22-23 1/3 ounces) bread flour

2 1/4 teaspoons instant or rapid-rise yeast

1 1/2 teaspoons salt

2 tablespoons olive oil

1 1/2 cups water, heated to 110 degrees

For the sauce:

2 large garlic cloves, minced

2 tablespoons olive oil

1 28-oz. can diced or crushed tomatoes (depending on how smooth you like your sauce)

For topping:

1-2 roasted red peppers, cut into thin strips

3-4 ounces feta cheese, crumbled

4 ounces mozzarella, cut into thin, round slices

2-3 cups spinach

Directions:

For the crust:

Pulse 4 cups of the flour, yeast, and salt together in a food processor until combined, about 5 pulses. With the food processor running, slowly add the oil, and then the water. Process until a rough ball forms, 30 to 40 seconds. Let the dough rest for 2 minutes, then process for 30 seconds longer. If the dough seems to sticky and clings to the blade, add the remaining flour 1 tablespoon at a time.

Transfer to a lightly floured counter and knead into a smooth ball. Place the dough in a large, lightly greased bowl. Cover the bowl tightly with greased plastic wrap and let rise at room temperature until doubled in size, 1 to 1 1/2 hours.

For the sauce:

Heat the garlic and the oil in a saucepan over medium heat. When the garlic begins to sizzle, add the tomatoes. Bring to a simmer and cook until sauce is thick enough to mound on a spoon, about 15 minutes. We used diced tomatoes, so it took a little longer. Season with salt and pepper to taste.

To assemble:

Preheat the pizza stone in a 500-degree oven for at least half an hour (preferably an hour- let it heat while your dough rises!). Roll out half of the dough on a piece of parchment paper that has been lightly sprinkled with cornmeal. Top with about 1/2-3/4 cup of sauce. Sprinkle with half of the spinach. Arrange half of the pepper slices over it. Top with the mozzarella rounds and feta crumbles. Brush the crust with olive oil. Using a cutting board, slide the pizza onto your heated stone. Bake until the crust is golden brown and the cheese is bubbly, about 8-10 minutes (it may take longer if your stone is less hot). Enjoy!

Double Cookies and Cream Brownies

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Ah, yes…junky treats. We all know them. They’re the ones with Funfetti cake mix, chopped up candy bars, and marshmallows. Those items have a list of ingredients a mile long, and go into recipes that claim to have only 3 (cake mix counts as “1” ingredient). We generally avoid those recipes, because frequently they aren’t actually recipes! Yet they often taste yummy. It’s hard to admit that, but it is true!

So sometimes, you need a junky treat (even if it doesn’t have 3 ingredients), and the afternoon after our AP Chemistry was one of those times. We don’t want to talk about the exam here (not that we could even if we wanted to; integrity, people!) because obviously the brownies are more interesting. We took our favorite brownie base and stirred in chopped up Oreos and Cookies ‘n’ Creme Hershey’s Kisses (Not liking the spelling here. ‘n’? Creme? Hershey’s is not French).  So basically, these became one of the best trays of brownies ever! Mainly because Oreos are awesome, but also because a brownie is much more enjoyable to eat after a long day of making your brain skinny (from exercising it by taking a test, of course. Thanks Emily!). Although a run after these wouldn’t hurt either :)!

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Double Cookies and Cream Brownies

Makes about 24 brownies ( 1 9×13 in. pan)

Base from here

Ingredients

4 ounces unsweetened chocolate (High-quality chocolate is better, but we have used Baker’s brand and they have turned out well!)
3/4 cup butter
2 cups sugar
3 eggs
1 teaspoon vanilla
1 cup flour
16 Oreos
5 ounces Cookies ‘n’ Creme Hershey’s Kisses
Directions
Preheat oven to 350 degrees. Line a 9×13 inch pan with foil and grease it. Chop up the Oreos into quarters and the Kisses in half.
Melt butter and chocolate together in a medium-sized pot. Stir in sugar. Blend in eggs and vanilla. Add flour and mix well. Gently stir in the Oreos and Kisses. Pour into prepared pan. Bake 30-35 minutes or until a toothpick inserted into the center comes out with fudgy crumbs (don’t overbake!). Allow to cool, and then cut brownies and serve. Enjoy! Milk is good with these, by the way!

Perfect Breakfast Sandwich

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This is one substantial sandwich! We came home starving after taking the SATs, and it made the perfect lunch. What makes this sandwich so good, you ask? Well, it starts with a delicious herb butter with basil, thyme, dill and garlic. It’s pretty great on its own. Then, you add some cheese, an egg cooked however you like it (a fried egg topped with a little parmesan is great), bacon (because a breakfast sandwich seems a little incomplete without bacon), and some spinach to lighten things up. Until recently, we have been bigger fans of breakfasts like waffles, pancakes, and bagels than the egg/bacon combination. This sandwich definitely changes things. Easy and delicious- what better breakfast could you want?

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Breakfast Sandwich

Herb butter and general idea from Annie’s Eats (you will have extra herb butter)

Makes 4 sandwiches

Ingredients:

8 slices Italian, sourdough, or plain white bread

8 tablespoons unsalted butter at room temperature

1-2 cloves finely minced garlic

1 tbsp. fresh basil, finely minced

1 tsp. fresh dill, finely minced

1 tsp. fresh thyme, finely minced

½-¾ tsp. kosher salt

Freshly ground black pepper

4 large

1 cup baby spinach leaves

4-8 slices of bacon

Sliced cheese, about 4 oz. (Cheddar, American, etc.)

Fresh Parmesan (optional)

Directions:

In a small bowl, combine the 8 tablespoons of butter, the garlic, and the herbs. Stir to combine and set aside.

Starting with a cold frying pan, cook the bacon on medium heat (350 degrees in an electric pan) until crisp. Set aside and let drain on paper towels.

Spread each slice of bread with the herb butter; put the slices under the broiler until crisp and brown. Turn half of the slices over and top with cheese. Return only the slices with cheese to the oven until the cheese melts (keep the other slices on top of the oven to stay warm). You could also do this using a frying pan or a panini if you like!

Meanwhile, cook your eggs. We wiped out most of the grease from the pan that fried the bacon and cooked the eggs there. Cook your egg the way you like- we fried them, but scrambled or sunny-side-up would be great too! When the egg is almost done, sprinkle with salt, pepper, and a little parmesan.

Top the toasted bread slices that have the cheese with a handful of spinach, a slice or two of bacon, and your egg. Top with another slice of bread and enjoy!

 

 

 

 

Mother’s Day Recipe Ideas

We are looking forward to a nice Mother’s Day on Sunday! We have been busy all the time and hopefully this will be a nice day to show our mom how much we appreciate her. It doesn’t always show, because during the school week when she picks us up (no licenses yet here, sadly!) and in the early mornings, we are generally not in the best moods (sometimes that may be an understatement!), and on the weekends things are crazy with our brothers’ sports which are pretty much non-stop. We’re planning some sort of nice breakfast, and a picnic dinner. Hopefully the day will be what we all need, especially our mom- a break with no commitments or obligations to deal with!

Anyway, here are links to a few recipes that would be really nice to serve on Mother’s Day. Pretty and light food is a generally a good option for spring!

A couple options for breakfast…

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One of our mom’s favorite breakfast treats is bread pudding. Your mom would love it too, and this recipe is particularly good!

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A scone is another nice breakfast treat that is ideal for serving breakfast in bed. These are really good, and can be frozen until you are ready to bake them!

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These muffins are pure heaven, and were well-loved by our mom (and everyone in our family, to be honest!). Give them a try!

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Of course mom needs something to drink…so why not a delicious smoothie instead of standard coffee or tea? Another benefit is that this particular smoothie is healthy!

For dessert,

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This cake is very elegant! Make sure your mom enjoys lavender in food before trying this one. If she likes it, this cake is a winner!

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Our mom loves this fruit tart, and so do we! It would certainly make for a fabulous dessert at any Mother’s Day gathering. Honestly, who could not love this dessert?

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These blueberry and white chocolate chip cookies are (I think?) the second post on our blog ever. They are so good. Your mom would love them, especially as an inexpensive homemade gift to take home!

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These tea cakes are delicious and would be a nice treat to have on almost any occasion. They are so good!

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This torte is certainly not elegant, but it is delicious! Our grandmom made this when our mom was little, so it’s a special favorite of hers.

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We’ll end with our mom’s favorite thing we’ve made recently, or possibly ever- these strawberry cheesecake macarons! If you ever make one thing from our blog, it should be these. They will impress your mom, and you!

Happy Mother’s Day, and happy cooking!