Mother's Day 2015: Five brunch recipes to make mom for breakfast in bed
It’s a day to celebrate all the times she’s folded socks, all the days she takes the kiddos to soccer practice, all the early mornings she spends packing lunches … the list goes on and on.
Mother’s Day, Sunday, May 10, 2015, is a special day to give Mom a big “thank you” and show her how much you care.
Instead of going out for brunch, let mom wake up slow this Sunday by treating her to breakfast in bed (just not too early). It’s a nice gesture to cook for her for a change, and there’s something special about food made with love in your own kitchen.
- IF YOU ARE GOING OUT: Mother’s Day 2015: Where to treat Mom to brunch and buffets, April 30, 2015
Find your prettiest tray, a vase of flowers and try any combination of these delicious recipes to make mom smile.
SALTED CARAMEL MOCHA LATTE
From Inside Bru Crew Life.
No breakfast tray is complete without a steaming cup of coffee made just right. For extra points, fill up a French Press or carafe with more coffee for mom to pour at her leisure.
- 1 cup milk
- 2 tbsp. caramel sauce
- 2 tbsp. hot chocolate mix or chocolate syrup
- Pinch of sea salt
- ½ cup strong coffee
- Whipped cream
- 1 tsp. turbinado sugar
- 1 tsp. sea salt
- Mix together sea salt and sugar. Set aside.
- Heat milk, caramel, hot chocolate and sea salt until boiling. Pour into a blender and pulse until frothy.
- Pour into mug and top with chocolate, caramel and sea salt/sugar mixture.
FRESH BERRIES TARTLETTES
From Tartlette Blog.
If Mom likes sweets in the mornings, these sweet and tart pastries are sure to satisfy. Not to mention, they’ll look lovely on the breakfast tray.
- 5 tbsp. unsalted butter at room temperature
- 3 egg yolks
- Pinch salt
- ½ cup superfine sweet white rice flour
- ½ cup millet flour
- ¼ cup corn starch
- ½ tsp. xanthan gum
- 2 tbsp. cup cold milk
- 1 pint blackberries
- 1 pint raspberries
- ½ cup sugar
- 1 chopped tablespoon lemon thyme
- In mixer, whip butter on medium until light. Add egg yolks one at a time and beat well. Mix.
- Add salt, all flours and gum, mixing briefly. Add enough milk to make moist. Dump mixture onto lightly floured surface and gather dough in smooth ball. Flatten into a disk, wrap in plastic and refrigerate for an hour.
- Preheat oven to 350 degrees and position oven rack in the center.
- When dough is chilled, roll on lightly floured board and transfer to pan. Line the dough with a piece of parchment paper, fill with pie weights or dry beans and bake for 10-15 minutes. Remove the weights and parchment paper. Roll extra dough to make lattice for top of tart.
- Place the berries in a bowl. Rub sugar and thyme together and sprinkle over fruit. Gently mix with spatula and let marinate for 20 minutes.
- Divide berries among tart shells, top with lattice and bake 20 minutes. Let cool.
From It’s Fitting.
Find the cutest little egg cup and make a hardboiled egg just right.
- However many eggs you want
- Put eggs in a pot and cover them with cold water with about an inch overhead.
- Place pot on stove and turn it on medium high heat.
- As soon as water begins to boil, turn off stove and cover the pot.
- Set timer for ten minutes. When timer goes off, remove eggs from pot and place in cold water.
- Let set for 5 minutes and peel.
AVOCADO TOAST WITH BACON AND EGGS
From What’s Gaby Cooking.
Avocado toast is already fancier than regular toast, but feel free to get creative with smoked salmon, tomatoes or cucumbers.
- 1 piece thick cut bread
- ½ avocado
- Freshly squeezed lemon juice
- Salt and pepper
- 1 egg, scrambled
- 1 piece bacon, cooked
- Toast bread until golden brown.
- Halve the avocado by removing pit and scooping out the avocado. Place avocado meat into medium bowl and mash with a fork and a squeeze of fresh lemon juice. Season with salt and pepper.
- Spread the avocado on the toast, followed by the scrambled egg and cooked, chopped bacon.
- Serve right away.
20 MINUTE CHOCOLATE CROISSANTS
From Sally’s Baking Addiction.
If you’re short on time, these chocolate, flaky croissants will look and taste really fancy, but are so simple to make.
- 1 can refrigerated croissant dinner rolls
- 1 cup semi-sweet chocolate chips
- 1 large egg, beaten
- ¼ tsp. shortening, optional
- Heat oven to 350 degrees. Line a baking sheet with a mat or parchment paper.
- Separate dough into 8 triangles. Sprinkle about a tablespoon of the chocolate chips on top of each triangle in the center. Press down lightly so the chocolate sticks and reserve remaining chocolate chips.
- Roll, starting from wide end and rolling to the opposite narrow point. Place onto prepared sheet and curve into the croissant shape. Brush lightly with the beaten egg to give them shine.
- Bake 12 to 17 minutes or until golden brown. Remove from cookie sheet and let cool for five minutes. Melt remaining chocolate in the microwave and drizzle over the top. Top with whipped cream, salted caramel or strawberries.