Mother’s Day is tomorrow and what better way to pamper the most important woman in your life than breakfast in bed! We have put together a short list of some of our favorite delectable recipes for you to treat her with!
Banana Bread Pancakes
2 c. all-purpose flour, spooned and leveled
1/2 c. finely chopped toasted pecans, plus more for serving
3 tbsp. packed brown sugar
1 1/2 tsp. baking powder
1 1/2 tsp. Kosher salt
1 tsp. baking soda
1 1/4 c. Buttermilk
1 c. mashed ripe banana (about 3 medium), plus slices for serving
2 large eggs
1/4 c. unsalted butter, melted, plus more for griddle
pure maple syrup, for serving
- Stir together flour, pecans, sugar, baking powder, salt, and baking soda in a bowl. Whisk together buttermilk, banana, eggs, and butter in a separate bowl. Add flour mixture to buttermilk mixture and stir until just combined.
- Heat griddle or large nonstick skillet over medium heat; butter. Pour about 1/4 cup batter for each pancake on griddle. Cook until tops are covered with bubbles and edges look dry, 2 to 3 minutes. Turn and cook until plump and cooked through, 2 to 3 minutes. Place pancakes in a single layer on a baking sheet, and keep warm in a 175°F oven up to 30 minutes. Repeat with remaining batter.
- Serve with maple syrup, toasted pecans, and sliced bananas.
Spinach Ricotta Brunch Bake
2 sheets puff pastry thawed
6 eggs beaten
1 cup ricotta cheese
A dash hot sauce
1 cup spinach chopped
6 slices bacon cooked, chopped
1 1/2 cups cheddar cheese shredded
1 medium red bell pepper chopped
- Preheat oven to 400°F. Spray a 9-inch spring form pan with cooking spray.
- Unfold pastry sheets and roll out one sheet to 11-inch square; set aside. Roll out remaining sheet to 12-inch square; use to line the bottom and side of the prepared spring form pan.
- Reserve 1 tbsp. eggs. Mix remaining eggs with ricotta, hot sauce and spinach. Layer half each of the bacon, cheddar, ricotta mixture and peppers in crust. Repeat layers.
- Cover with remaining pastry sheet; fold under edges of pastry, then tuck inside pan. Brush pastry with reserved egg. Cut slits in top crust.
- Bake 1 hour to 1 hour and 20 minutes or until golden brown. Cool 10 min. Run small knife around edge of pan to loosen crust before removing rim.
Easy Eggs in Clouds
1/4 cup grated pecorino-romano
1/4 cup chopped chives
1/4 cup crumbled bacon
- Separate eggs, putting whites in 1 large bowl and yolks in 4 separate small bowls.
- Whip whites until stiff peaks form.
- Fold in cheese, chives and bacon.
- Spoon into 4 mounds on parchment-lined baking sheet; make a deep well in center of each.
- Bake at 450 degrees for 3 minutes, then and 1 yolk to each well; season with pepper. Bake until yolks are just set, 2 to 3 minutes.
Strawberry Sweet Rolls
Ingredients for Rolls:
1 tube crescent rolls
1 c. strawberry preserves
1 c. chopped strawberries
1 tbsp. melted butter
sugar (for sprinkling)
Ingredients for Glaze:
4 oz. cream cheese, softened
4 tbsp. butter, softened
1 c. powdered sugar
1 tsp. pure vanilla extract
1 tbsp. lemon juice
- Preheat oven to 375° and grease an 8"-x-8" baking pan with cooking spray.
- On a lightly floured surface, unroll dough and separate the sheet into 4 rectangles. Pinch the perforations to seal. Spread strawberry preserves onto each rectangle, then top with chopped strawberries. Starting with one short side, roll up each rectangle and pinch edges to seal. Cut each roll into 4 to 5 slices. Place side by side, cut side up in baking pan.
- Brush the tops with melted butter and sprinkle with sugar. Bake until golden, about 15 minutes.
- For the glaze: In a small bowl, combine cream cheese, butter, powdered sugar, vanilla and lemon juice. Whisk until smooth.
- Drizzle baked rolls with cream cheese glaze. Serve warm.
Blueberry Breakfast Braid
6 tbsp. cream cheese, divided
1/4 c. sugar, divided (plus more for sprinkling)
1 tsp. pure vanilla extract, divided
2 c. (1 pt.) fresh or frozen blueberries
2 tbsp. cornstarch
Juice of 1/2 a lemon
1 8-oz. tube crescent dough
All-purpose flour, for work surface
Egg wash (1 beaten egg plus 1 tsp. milk)
1/4 c. sliced almonds
1/2 c. powdered sugar
2 tbsp. heavy cream
- Preheat oven to 375°.
- Combine 4 tablespoons cream cheese, 2 tablespoons sugar, and 1/2 teaspoon vanilla in a small bowl. Mix well and set aside. In a separate bowl, combine blueberries, 2 tablespoons sugar, cornstarch, and lemon juice. Stir to combine.
- Unroll the refrigerated crescent roll dough. If there are perforated edges, pinch the lines together to get rid of the cutouts. Lightly flour the dough, then roll it out slightly with a rolling pin to create a large rectangle.
- Spread the cream cheese mixture in the center of the dough, leaving about a 3” border on each side. Spread the blueberries over the cream cheese mixture. With a sharp paring knife (or kitchen shears), cut diagonal 1" strips along both sides of the dough border. Starting at the top of the dough, fold the strips over the blueberries, alternating sides to fold the left and right strips over one another. Brush the top of the pastry with egg wash, then sprinkle with sugar and almonds. Bake for 15 minutes, then let cool slightly.
- Combine remaining 2 tablespoons cream cheese, powdered sugar, heavy cream, and remaining 1/2 teaspoon vanilla in a small bowl. Stir until the sugar is evenly incorporated into the cream cheese. Whisk in the cream, adding more to loosen the glaze if necessary.
- Drizzle glaze over the pastry. Cut crosswise to serve.
Lemon Poppy Seed Donuts
Ingredients for Donuts:
1 and 1/4 cups all-purpose flour
1 and 1/4 teaspoons baking powder
1/2 teaspoon salt
2 and 1/2 tablespoons poppy seeds
1/2 cup granulated sugar
2 teaspoons freshly grated lemon zest
2 and 1/2 tablespoons unsalted butter, melted
1 large egg, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1/2 cup milk
Ingredients for Glaze:
1 and 1/4 cups sifted confectioners' sugar
1 tablespoon milk
1/4 teaspoon salt
1 tablespoon lemon juice, more if needed
1 teaspoon freshly grated lemon zest
Directions for Donuts:
- Preheat oven to 350 degrees. Grease a doughnut pan; set aside.
- In a small bowl whisk together flour, baking powder, salt, and poppy seeds; set aside.
- In a large bowl combine the granulated sugar and lemon zest; mix together with your fingers until zest is evenly distributed in the sugar. Add in the melted butter and beat until combined. Add in the egg, vanilla extract, and lemon extract; beat well. Stir in milk.
- Add in the dry ingredients and gently fold the mixture together using a rubber spatula, stirring only until mixture is evenly combined.
- Spoon or pipe the thick batter into the molds of your prepared pan, filling each mold up 2/3 of the way. Bake for 10-11 minutes, or until firm and lightly golden on the tops.
- Remove pan from oven and allow doughnuts to cool for at least 10 minutes in the tray before transferring to a cooling rack to cool completely.
- Once cool, dip each doughnut in glaze.
Directions for Glaze:
- In a wide, shallow dish combine the sifted confectioners' sugar and milk; whisk to combine - the mixture will be a little clumpy at this point. Stir in the salt, lemon juice, and lemon zest; whisk smooth.