Recipes to impress mom!
As I mentioned in yesterdays post, I am sharing some delicious brunch recipes perfect to make for mothers day! All these recipes are full of flavor and will be sure to impress mom!
- 2 1/2 cups unbleached all-purpose flour
- 1/2 teaspoon baking soda
- 3/4 cup dark brown sugar
- 1/4 teaspoon ground cinnamon
- 2 cups smashed bananas (about 4 to 6 bananas)
- 1/2 cup vegetable oil
- 1/2 cup milk
- 2 large eggs, at room temperature
- 1/8 teaspoon fine salt
- 1/2 teaspoon pure vanilla extract
- 3/4 cups chopped walnuts
- Preheat the oven to 425 degrees F. Lightly brush a 12-muffin tin with butter and set aside.
- Whisk the flour, baking soda, brown sugar, and cinnamon together in a medium bowl; set aside.
- Whisk the banana, oil, milk, eggs, salt, and vanilla in a large measuring cup with a spout or another bowl.
- Make a small well in the center of the dry ingredients. Pour wet ingredients into the center; then stir with a wooden spoon until the dry ingredients are moistened but still lumpy. Do not overmix the batter or your muffins will come out dense. Gently stir in the nuts. Divide the batter evenly into the muffin tin.
- Put the muffins in the oven and immediately reduce oven temperature to 375 degrees F. Bake until golden brown, about 25 minutes, rotating the pan halfway through the cooking. (Insert a toothpick into the center of a muffin to check if it is done. Toothpick should come out clean). Cool muffins in the pan on a rack for a couple minutes. Turn the muffins out of the pan and cool on the rack. Serve warm or at room temperature.
Smoked Salmon and Cream Cheese Frittata
- 6 large eggs
- 2 tablespoons milk
- 1 tablespoon chopped fresh dill
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
- 2 tablespoons chopped chives
- 2 ounces cream cheese, softened
- 2 ounces smoked salmon, chopped
- 2 teaspoons extra-virgin olive oil
Serving suggestion: Crispy potatoes and mesclun salad
- Position a rack in the center of the oven and preheat to 375 degrees F.
- Whisk the eggs, milk, dill, salt, pepper, and chives together in a bowl. Using two spoons or your fingers, separate the cream cheese into small clumps. Fold the cream cheese and salmon into the egg mixture.
- Heat the oil in a medium non-stick skillet over medium-low heat. Pour the egg mixture into the skillet, and stir lightly to make sure the fillings are evenly arranged in the pan. Cook until the bottom is set, but not brown, about 2 minutes.
- Transfer the skillet to the oven and bake until the top is set, about 8 minutes. Remove from the oven, cover, and set aside for 5 minutes.
- Invert the frittata onto a large plate. Cut into wedges and serve warm or at room temperature.
Green Salad with Brown Butter Walnut Vinaigrette
- 1 cup walnut halves or pieces
- 2 tablespoons butter
- 5 tablespoons olive oil
- 2 cloves garlic, smashed
- 1 sprig fresh rosemary
- 1/4 teaspoon salt, plus more for the salad
- Freshly ground black pepper
- 10 cups mixed garden greens
- 1 tablespoon lemon juice
- 1 tablespoon aged balsamic vinegar
- 2 ounces crumbled aged blue cheese, such as Roelli Red Rock
Heat a small skillet over medium-low heat and add the walnuts, butter, 2 tablespoons of the olive oil, the garlic, rosemary, salt and pepper. Cook very gently, stirring often, until the walnuts turn golden brown and the garlic has cooked, about 10 minutes. Add the remaining 3 tablespoons olive oil to the skillet to slow the cooking, and set aside.
When ready to serve, toss the greens with a little salt and pepper. Add the lemon juice and vinegar to the walnut mixture and spoon the nuts over the salad, adding as much of the dressing as needed to lightly coat the leaves. Add the blue cheese, and toss again.
- 3 tablespoons unsalted butter
- 3 tablespoons vegetable shortening
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 3 tablespoons sugar
- 3 large eggs
- 1 cup milk
- 1/2 cup chocolate syrup, plus more for topping
- 1/2 teaspoon vanilla extract
- Cooking spray
- Confectioners’ sugar and/or berries, for topping (optional)
- Melt the butter and shortening in a small saucepan, stirring to combine; remove from the heat and set aside. Whisk the flour, baking powder, salt and sugar in a large bowl.
- Whisk the eggs, milk, chocolate syrup and vanilla in a large liquid measuring cup or a separate bowl. Whisk the egg mixture into the flour mixture until combined. (The batter will be slightly lumpy.) Whisk in the butter mixture until combined.
- Preheat the oven to 250 degrees F. Preheat a waffle iron and spray with cooking spray. Ladle some of the batter into the waffle iron to within an inch of the edge (1/3 to 1/2 cup batter, depending on your waffle iron); cook until crisp. Transfer the waffle to a baking sheet and keep warm in the oven. Repeat with the remaining batter.
- Divide the waffles among plates. Dust with confectioners’ sugar and top with berries and/or chocolate syrup.
Lazy Sunday Mimosa
- 1/2 cup pink sanding sugar
- 1 (750-ml) bottle brut Champagne
- 4 tablespoons pineapple juice
- 4 tablespoons blood orange juice
- 2 tablespoons orange liqueur (recommended: Grand Marnier)
- Dip the rims of the champagne flutes in water. Dip again in the sanding sugar.
- Divide Champagne between 2 glasses. Add half of both juices to each glass and top with orange liqueur.
Fresh Mint Iced Coffee
Cold Brew Concentrate
- 1/2 cup freshly ground coffee
- 2 cups cold water
Fresh Mint Syrup
- 1 cup water
- 1 cup sugar
- 1 big bunch of fresh mint leaves (around 3/4 cup)
- 1 vanilla bean, seeds scraped
For My Perfect Mint Iced Coffee
- Coffee ice cubes (or, uh, plain ones!)
- 2 1/2 tablespoons fresh mint syrup
- 8 ounces coffee concentrate
- 3 tablespoons milk, cream or sweetened condensed milk
- fresh mint leaves for garnish
Cold brew concentrate
To make the cold brew coffee concentrate, combine the ground coffee and water in a jar or bowl and stir well. Let it sit at room temperature for at least 8 hours or overnight. At this time, I usually also make some coffee ice cubes. I make a cup or two of coffee and allow it to cool slightly. Since I don’t love black coffee, I’ll stir in some milk (anything from cream to almond or coconut milk) then pour the mixture into ice cube trays and freeze overnight. You can obviously make a ton of these and store them for on demand use!
The next morning, use a fine mesh sieve or cheesecloth to strain coffee concentrate, removing all the grinds. Store the cold coffee in a sealed jar in the fridge.
Fresh mint syrup
To make the mint simple syrup, add the water, sugar, mint leaves and vanilla beans (and empty pod) to a saucepan and heat over medium heat. Whisk constantly until the sugar dissolves and the mixture comes to a boil. Let it bubble for a minute or so, then reduce the heat and let it cool completely. I’ll usually put it in a bowl or jar, let it come to room temperature then stick it in the fridge overnight. In the morning (or before using), strain out the mint leaves and vanilla pod – or simply leave them in to continue flavoring the syrup. Keep sealed in the fridge for a week or so.
For my perfect mint iced coffee
I like to use a mix of coffee ice cubes and regular old ice cubes – usually half and half. I’ll add them to the glass and pour the syrup overtop. Next goes the coffee concentrate and then I stir in the cream. Top it off with some fresh mint leaves and you’re good to go! Obviously this will differ based on your taste preferences, so find your favorite combo of the syrup and concentrate.