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With Mother’s Day quickly approaching, what better way to show the mother figure in your life how much you appreciate them- than by having the kiddos make crafts, and treating mom to a delicious homemade brunch! We’ve found a few fun, easy craft for the kiddos, while below are some recipes you can all whip up that we think mom might enjoy!

Crafts For The Kiddos

I Love You Because….Flowers

SUPPLIES

  • A packet of Foam Sheets. Multiple colors recommended.
  • Elmers painters, in colors of choice
  • Scissors
  • Hot Glue Gun and Glue Sticks
  • Green Spray paint
  • Square Dowels
  • Pencil
  • 11″ Daisy Felt Base – one for each child that will be participating.
  • 1 scrap sheet of Green Felt fabric
  • Vase (pebbles to fill vase, optional)

DIRECTIONS

  1. To begin start with the flower. You will be using the foam sheets to cover up the Daisy felt base. Use a lid to a jar around your house that fits the center of the Daisy felt base. Draw a circle on a foam sheet. This will be the center of the flower. Trace the circle and then cut it out.
  2. Next use the Daisy felt base as a template and trace around the petals onto other colors of the foam sheets. These will be the petals.
  3. Once you have one petal cut out, you can then use it as a pattern to cut the rest out. Once everything is cut out, then simply add hot glue to the Daisy felt base. Glue one petal at a time. 
  4. Next, you will glue on the center. Drizzle hot glue into the center of the flower and place the yellow foam sheet into place.
  5. Once the glue cools down, then you can begin adding text.
  6. In the center write : “Mom, I Love You Because…”
  7. Then have each child sit down and write a list of 8 different reasons why they love Mom. If the child is old enough and can write clearly, have them write each reason onto a petal. One reason per petal.If not, have an adult transfer the list to the petals. This is where you will be using Elmer’s Painters.
  8. While you wait for Elmer’s Painters to dry, you can move onto the stem. Spray paint the dowels and allow to dry. 
  9. Take the dowel and lay it onto the felt scrap cloth. Measure the length you want to cover the dowel. Mark it. Then cut double that length.
  10. Drizzle hot glue across one end of the dowel. Lay the felt fabric strip across it and press lightly.Turn the dowel over. Add more hot glue on the dowel. Fold the felt over and press lightly into the hot glue. Allow to cool for a moment.Add hot glue to one side of the felt of the wooden dowel. Lay the hot glue end onto the back side of the daisy felt flower.
  11. Be sure to check and make sure the flower is right side up and at the angle you want before you attach the stem.Allow the hot glue to cool and then you are finished with the actual flower! How exciting! All you have left to do is arrange the flowers into a flower vase and you are done!

 

Popsicle Picture Frame

SUPPLIES

  • Popsicle Sticks (Preferably large rainbow colored)
  • Hot Glue gun with glue sticks
  • Construction paper
  • Buttons or gems to decorate
  • Hinge clip
  • Photo
  • Magnets (optional)

DIRECTIONS

  1. Lay out your popsicle sticks on a flat surface and get an idea of the size and shape of your frame. We ended up using 7 large popsicle sticks which made for a good square size.
  2. Cut a piece of construction paper that is just smaller than your frame and hot glue it to your popsicle sticks. This holds everything together.
  3. Flip it over and start decorating it by hot gluing on buttons, gems, or anything to make your frame unique. Don’t forget to hot glue on the clip to hold your picture too!
  4. Optional: if you want this to be a fridge magnet glue on some magnetic buttons to the back.

Rock Portrait Of Mom

SUPPLIES

  • Medium sized rocks
  • Acrylic Paint
  • Small Gift Box (Optional)

DIRECTIONS

  1. Find some rocks, we recommend medium sized. If you have some in your backyard-GREAT! If not this is a great excuse to get the kiddos out for some exercise.
  2. Once you have your rocks, bring out the acrylic paint. Have the kids paint portraits of their mom
  3. When finished, allow to dry. If the kids want, you can place the rocks a small, blank gift box. Let them paint “Mom You Rock!” on the box.

Yarn Wrapped Cardboard Letters (or Words)

SUPPLIES

  • Cardboard
  • Sharp scissors, or an exacto knife with a cutting board
  • Yarn
  • Masking Tape
  • Pom-poms or Charms (optional)
  • Hot Glue (optional)

DIRECTIONS

  1. Cut out the cardboard letters or word for your child
  2. Allow them to wrap the letters with yarn. The best way to do this is to tape one end of the yarn to the back of the cardboard, then let the kiddos start wrapping. If they want to change colors, simply cut the yarn. Tape the end to the back, and start a new color, by taping one end, just as you did originally.
  3. Once the letters are wrapped, if the kids want to add pom-poms or charms, help them with placement and hot glue.

 

Mother’s Day Brunch Recipes

 

Omelet With Bacon, Mushrooms, and Ricotta

INGREDIENTS

Omelet

  • 3 slices thick-cut bacon
  • 4 ounces button mushrooms
  • Kosher salt, freshly ground pepper
  • 4 ounces fresh ricotta or cream cheese (about ½ cup)
  • ¼ ounce Parmesan, finely grated (about ¼ cup)
  • 6 large eggs

Salad

  • 2 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1 teaspoon Dijon or other mustard
  • 2 heads of Boston or Bibb lettuce, leaves separated
  • Handful of chopped chives

DIRECTIONS

Omelet

  1. Cut bacon crosswise into ½”-wide pieces. Cook in a large nonstick skillet over medium, stirring and turning occasionally, until starting to brown and crisp but not all of the fat is rendered, 6–8 minutes. Transfer to a small plate or bowl with a slotted spoon.

  2. While the bacon is cooking, finely chop the mushrooms.

  3. Add mushrooms to skillet with bacon drippings, season with salt and pepper, and increase heat to medium-high. Cook, tossing often, until browned and any liquid from mushrooms has cooked off, about 5 minutes. Use a slotted spoon to transfer to a small bowl; let skillet cool slightly. Add ricotta and Parmesan to mushrooms and stir well to combine; season with salt and pepper.

  4. Whisk eggs in a medium bowl until very smooth and a little frothy, about 1 minute; season with salt and pepper. Cook eggs in reserved skillet over medium, stirring constantly and making sure to scrape up eggs from bottom and around edge of pan, until large folded curds form. Shake pan to distribute uncooked eggs over surface and spoon mushroom mixture slightly off center. Top with bacon and cook until bottom of omelet takes on a light golden-brown color but surface is still slightly wet. Fold one side of omelet over filling (like a taco); slide omelet onto a cutting board or large plate.

Salad and Assembly

  1. Whisk oil, vinegar, and mustard in a large bowl to combine; season with salt and pepper. Add lettuce and half of chives and toss to coat.

  2. Top omelet with remaining chives cut in half and serve with salad.

Dark Chocolate Waffles

INGREDIENTS

  • 2 cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ¼ cup (packed) brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3 large eggs, separated
  • 2 cups buttermilk
  • ½ cup olive oil
  • 1 teaspoon vanilla extract
  • 6 oz. bittersweet chocolate (at least 70% cacao), finely chopped
  • Nonstick vegetable oil spray
  • Unsalted butter and warm pure maple syrup (for serving)

DIRECTIONS

  1. Preheat oven to 250°. Whisk flour, cocoa powder, brown sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center and add egg yolks, buttermilk, oil, and vanilla. Blend with a fork, then gradually incorporate dry ingredients, mixing just until combined.
  2. Using an electric mixer on medium-high speed, beat egg whites in a small bowl until soft peaks form. Working in 2 batches, fold egg whites into batter just until combined. Fold in chocolate.
  3. Heat a waffle iron until very hot; lightly coat with nonstick spray. Working in batches, cook waffles until cooked through. Transfer to a wire rack set inside a baking sheet, cover loosely with foil, and keep warm in oven until ready to serve.
  4. Serve waffles with butter and syrup.

Cornmeal Biscuits with Chorizo Gravy

INGREDIENTS

Biscuits

  • 1 cup all-purpose flour
  • ¾ cup cornmeal
  • 1 tablespoon sugar
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ½ cup (1 stick) chilled unsalted butter, cut into pieces
  • ¾ cup buttermilk

Gravy and Assembly

  • 1 tablespoon vegetable oil
  • 1 pound fresh chorizo, casings removed
  • 3 tablespoons all-purpose flour
  • 2½ cups whole milk
  • Kosher salt, freshly ground pepper
  • Hot sauce
  • 1 avocado, sliced
  • 4 scallions, thinly sliced
  • 2 radishes, thinly sliced
  • ½ cup cilantro leaves with tender stems
  • ½ cup Cotija cheese or queso fresco (optional)

DIRECTIONS

Biscuits

  1. Preheat oven to 425°. Combine flour, cornmeal, sugar, baking powder, baking soda, salt, and pepper in a large bowl. Using your hands, work butter into flour until pieces are chickpea-size. Add buttermilk and mix just to blend.

  2. Drop dough by heaping ¼-cupfuls into an 8″ cast-iron skillet, spacing about 1″ apart. Bake, rotating skillet once, until biscuits are puffed, golden brown, and cooked through, 12–15 minutes.

Gravy and Assembly

  1. While biscuits are baking, heat oil in a medium skillet over medium. Add chorizo, breaking up any large pieces with a spatula. Cook, stirring occasionally, until chorizo is browned and crisp, 8–10 minutes. Transfer to a small bowl with a slotted spoon.

  2. Whisk flour into drippings in skillet and cook, whisking constantly, until roux is very smooth and starting to turn a light golden brown, about 5 minutes. Gradually add milk, whisking constantly until incorporated. Reduce heat to medium-low and cook gravy, whisking constantly, until thickened, 5–8 minutes. Stir half of chorizo into gravy; season with salt, pepper, and hot sauce.

  3. Spoon some gravy over hot biscuits and top with avocado, scallions, radishes, cilantro, Cotija (if using), remaining chorizo, and more hot sauce. Serve remaining gravy alongside.

Eggs Benedict (for a Crowd)

INGREDIENTS

Eggs

  • 12 large eggs

Hollandaise Sauce

  • 1¼ cups (2½ sticks) unsalted butter
  • 3 large egg yolks
  • 2 tablespoons plus 1 teaspoon fresh lemon juice
  • ¾ teaspoon (or more) kosher salt
  • Pinch of cayenne pepper

Assembly

  • 6 English muffins, split
  • 12 slices cooked ham, thinly sliced (about 12 ounces)
  • Kosher salt, freshly ground pepper
  • 1 tablespoon thinly sliced chives
  • Cayenne pepper (for serving)

 

DIRECTIONS

Eggs

  1. Fill a large pot three-quarters full with water and bring to a bare simmer. Set up a large bowl of ice water and place near stove.
  2. Working one at a time, crack egg into a fine-mesh sieve set over a small bowl and shake gently to allow the more liquid part of egg white to pass through.
  3. Gently transfer egg to a medium bowl (eggs are more resilient than you think, but be careful not to break the protective ring of egg white surrounding yolk). This step might sound insane, but it eliminates the thin tentacle-like strands of egg whites that form when the egg hits the hot water.
  4. Once you have 6 strained eggs in bowl, gently position bowl over pot of simmering water and, one at a time, slip each egg into pot. Cook eggs, gently encouraging each to rotate with a slotted spoon so they cook evenly, until whites are set and yolks are still runny, 3 minutes. Transfer to ice bath and let cool (you’ll reheat them later on).
  5. Skim off and discard any foam or bits of egg white in pot. Return water to a bare simmer. Repeat poaching process with remaining 6 eggs.

Hollandaise Sauce

  1. Heat butter in a medium saucepan over low until melted. Set aside ¼ cup melted butter for assembly. Transfer remaining butter to a small liquid measuring cup.

  2. Fill a blender pitcher with very hot water and let sit 3 minutes to warm blender (this will prevent the sauce from separating). Drain pitcher; dry well. Blend egg yolks and lemon juice in blender just to combine. With the motor running, slowly stream in melted butter in liquid measuring cup until hollandaise is thickened, glossy, and pale yellow. Transfer to a medium bowl; stir in salt and cayenne. Taste and adjust seasoning, if needed (it will need a fair amount of salt to balance the acidity and fat). If sauce seems too thick, thin with 1–2 Tbsp. warm water and adjust seasoning as needed.

Assembly

  1. Preheat oven to 450°. Arrange English muffins, cut side up, on a sheet tray. Brush with reserved ¼ cup melted butter. Toast muffins until golden brown around edges, 6–8 minutes.

  2. Divide ham among muffins. Return sheet tray to oven and toast until ham is warmed through, about 1 minute. Transfer muffins to a large platter.

  3. To reheat eggs, bring a large pot of water to a bare simmer. Remove each egg from ice bath and lower into pot, then turn off heat. Cook eggs 1 minute, then gently transfer to a paper towel-lined sheet tray to drain.

  4. Place 1 poached egg atop ham. Season eggs with salt and black pepper. Spoon hollandaise sauce over. Top with chives and cayenne.

Apple-Almond Turnover

INGREDIENTS

  • 3 large Pink Lady apples, peeled, halved, cored
  • ½ cup apple cider vinegar
  • ¼ cup (packed) light brown sugar
  • ½ vanilla bean, halved lengthwise
  • 1 14-ounce package frozen puff pastry (such as Dufour), thawed
  • All-purpose flour (for dusting)
  • 3½ ounces almond paste
  • 4 tablespoons unsalted butter, cut into small pieces
  • 1 large egg, beaten to blend
  • 2 tablespoons granulated sugar
  • Vanilla ice cream (for serving; optional)

DIRECTIONS

  1. Preheat oven to 400°. Place apples in a large baking dish and add vinegar, brown sugar, and ¾ cup water; scrape in seeds from vanilla bean and add pod. Toss to coat apples and roast, turning apples occasionally and adding a splash of water if pan looks dry at any point, until apples are tender and starting to brown and juices are syrupy, 35–40 minutes. Let apples cool in pan; discard vanilla pod. Reduce oven temperature to 375°.

  2. Roll out puff pastry on a lightly floured surface to a 14×11″ rectangle. Transfer to a parchment-lined baking sheet, placing a short end nearest to you.

  3. Roll out almond paste on a lightly floured surface to about a 11×4″ rectangle and place lengthwise on the left-hand side of pastry, leaving a 1½” border on the left side.

  4. Arrange apple halves in a single row, slightly overlapping, on top of almond paste and drizzle any pan juices over. Dot apples with butter and fold a long side of pastry up and over apples to create a long rectangle. Using a fork, crimp all open edges firmly to seal; trim crimped sides just enough to tidy edges.

  5. Whisk egg with 1 tsp. water in a small bowl and brush pastry with egg wash; sprinkle with granulated sugar. Cut several slits in top of the puff pastry to vent. Bake turnover, rotating baking sheet halfway through, until pastry is puffed and deeply browned, 40–45 minutes. Let cool slightly.

  6. Serve slices of turnover with scoops of ice cream, if desired.

    Sources: bonappitie.com, goodhousekeeping.com