I love my mommy. And I am (openly) a total Mama’s girl. That’s why I only live down the street. I couldn’t imagine living far away from my mom. Not even for a second. She is just the best!
My mom is the strongest, most beautiful person I know! When I was growing up she worked, went back to school, and always put me first (with everything…especially with my school and sports). She has done so much for me over the years, that I could never thank her enough. Now that I am older, she’s not just my mom-she’s one of my best friends. I love you Mom!
Something that I enjoy doing each Mother’s Day is to have a brunch for Matt’s family and my mom. This morning we had a table full of yummy goodness…
Greek Yogurt Fruit Salad
1 (15 ounce) jar mandarin oranges (reserve some of the juice)
2 large bananas, sliced
A few handfuls of grapes
2-3 cups strawberries, sliced
2 individual size containers vanilla Greek yogurt (Chobani)
3 TBS honey
In a medium sized bowl mix together the yogurt, honey, and mandarin orange juice (I probably used 1/4 cup-just enough until you reach a desired consistency).
Add fruit to yogurt mixture. Gently fold together until fruit is coated. Refrigerate until ready to serve.
*Mix it up with whatever yogurt and fruit you like*
Croissants and homemade peach and blueberry jam
Breakfast Sandwich Panini: eggs, bacon, and cheddar cheese between crusty, thick sliced bread
Blueberry Apple Coffee Cake
1/2 cup wheat flour
1/2 cup cake flour (or all purpose), plus 2 teaspoons
3 TBS cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
3 TBS butter, softened
3 TBS canola oil
3/4 cup sugar
1/3 cup milk
Zest of one lemon
2 teaspoons vanilla
1 1/2 cups blueberries (fresh or frozen)
1 cup apple, peeled and chopped (I used Granny Smith)
2 TBS cold butter
1/4 cup sugar
1 cup pecans, chopped
Preheat oven to 350 degrees. Line an 8 inch square pan with foil and lightly grease with spray.
In a medium bowl mix: flour, cornmeal, baking powder, and salt.
In a larger bowl, beat together butter and oil. Add 3/4 cup sugar. Add eggs, milk, lemon zest, and vanilla. Beat until smooth.
Add dry ingredients into wet ingredients until just incorporated.
In a small bowl, toss berries and apples with 2 teaspoons of flour. Carefully fold into cake batter. Pour into prepared pan.
For the topping: Combine butter, sugar, and pecans into a bowl. With a fork (or fingers!), cut ingredients until crumbles form. Sprinkle over the top of the cake.
Bake cake 50-55 minutes. Let the cake cool in pan. Lift out of pan and cut into 16 slices.
*Recipe adapted from Eating Well
After all of that food this morning, I definitely needed to get my rear-end moving…