Mother's Day

Almond Cake

May 12, 2017

Make the woman in your life this wonderful Almond Cake. Perfect for breakfast or dessert!

Scones With Strawberries & Mascarpone

May 10, 2017

Treat the mother in your life to these delicious homemade scones that are light and even better with strawberry jam and mascarpone.

Mother’s Day Eggs Benedict

May 9, 2015

A classic poached egg with Canadian bacon and an easy Hollandaise sauce. Feel free to substitute smoked salmon for a twist on this brunch favorite.

Crunchy French Toast

May 8, 2015

There’s no better way to show how much you care this Mother’s Day then to cook a beautiful brunch for your special someone, your mom. As you know Mother’s Day is this weekend and instead of dealing with the long lines and frustration with getting a reservation, why not impress mom this year with your culinary skills and create some fond Mother’s Day memories.

Baked Eggs

May 7, 2015

Baked Eggs aren’t just for Mothers’ Day brunch, but are excellent for easy weekend breakfasts. For added flavor and color, before baking, top the eggs with 1 tablespoon shredded cheese, salsa or chopped ham, or 1 teaspoon minced fresh herbs. Then simply bake as directed.

Easy Hard-Boiled Eggs

May 6, 2015

Help your little ones make this adorable breakfast in bed for mom on Mothers’ Day.

Dark Chocolate Dipped Orange Peel

May 9, 2014

Dark Chocolate Dipped Orange Peel

Dark Chocolate Dipped Orange Peel

Make these delicious treats for Mother’s Day or any day! Although time consuming, this recipe isn’t hard to make and is well worth the effort.


6 Large Oranges

2 Cups Sugar

Cold Water

1 1/2 Cups Melted Dark Chocolate

Wash oranges. Using an orange peeler or knife, score orange into quarters. Remove orange peel, keeping peel intact. Save oranges for another use. Slice peel diagonally into thin strips. Place sliced peels in large-size saucepan or Dutch oven. Fill pan 3/4 full with cold water. Bring to a boil, and boil for 1 minute. Drain orange peels. Return to pan, and repeat procedure 4 more times. Doing this removes the bitterness from the peel. Have baking sheets lined with paper towels.

Bring 2 cups sugar and 1 cup water to a boil. Stir until sugar dissolves. Add drained orange peel to syrup. Cook orange peel in syrup for 10 minutes. Stir constantly. The peel will absorb most of the syrup. Drain off any remaining syrup. Using tongs, transfer candied orange peel to prepared baking sheets. Arrange in single layers. Allow a bit of space between each piece. Dry at room temperature for 5 hours.

In small-size saucepan or in microwave melt dark chocolate. Dip each pieces in melted chocolate. Place on parchment paper lined baking sheet to fully harden. Store in an airtight container at room temperature for up to 1 month.

Makes about 6 cups.

© Victoria Hart Glavin


Pecan Pancakes

May 12, 2013

Pecan PancakesPecan Pancakes

Pecan Pancakes are super easy to make and a nice spin on the run of the mill pancake.  Make mom happy this morning with this addition to your Mother’s Day Brunch menu.


11/2 Cups Unbleached Flour

4 Tablespoons Sugar

1 Tablespoon Baking Powder

1 Teaspoon Ground Cinnamon

1/4 Teaspoon Kosher Salt

1 Cup Whole Milk

3 Beaten Eggs

1 Cup Chopped Pecans

6 Tablespoons Melted Butter

3 Tablespoons Melted Butter

In a large size bowl whisk together the flour, sugar, baking powder and cinnamon.  In a separate large size bowl whisk together the milk, eggs and 6 tablespoons melted butter.  Pour the milk mixture into the flour mixture and whisk to combine.  Add the chopped pecans and incorporate.  Heat a griddle or a large frying pan over a medium heat.  Get the griddle or frying pan hot and brush on melted butter to coat.  Working in batches pour generous 1/4 cup of the batter onto the hot griddle.  Cook for 1 to 2 minutes until bubbly.  You will want the pancakes to be golden brown on the bottom.  Turn the pancakes over and cook for about 2 minutes on the other side.  Remove and transfer to a warm platter.  Cover loosely with foil. Make sure not to stack the pancakes or they will steam and get flabby.  Repeat until all of the batter has been used.  Arrange three overlapping pancakes on each of the plates.  Add butter to the pancakes and drizzle with maple syrup.  Serve.  Makes about 12 pancakes & serves 4



Mother’s Day Macadamia Nut Brownies

May 11, 2013

Macadamia Nut BrowniesMother’s Day Macadamia Nut Brownies

Make your mother the ultimate brownie.  Trust me she deserves it!


1/2 Cup Butter

3 Ounces Coarsely Chopped Unsweetened Chocolate

1 Cup Sugar

2 Room Temperature Eggs

1 Tablespoon Vanilla Extract

2/3 Cup Unbleached Flour

1/4 Teaspoon Baking Soda

8 Ounces Chopped Macadamia Nuts

In a medium size saucepan heat and stir the butter and chocolateover a low heat until both are smooth.  Remove from the heat and set aside to cool.  Preheat your oven to 350º F.  Line an 8x8x2 inch baking pan with parchment paper.  Leave extra extending over the edges of the pan so you can remove the brownies easily.  Stir the sugar into the cooled chocolate mixture. Add the vanilla extract. Add the eggs and beat with a wooden spoon.  In a small size bowl combine the flour and baking soda.  Add the flour mixture to the chocolate mixture.  Stir until combined.  Add the chopped macadamia nuts and give a good stir.  Pour the batter into the parchment paper lined baking pan.  Place into the oven and bake for 30 minutes.  Remove from the oven and cool in the pan.  Cool completely.  Remove from the pan by lifting with the parchment paper.   Place onto a hard surface and cup into brownies squares. Transfer to a serving platter. Makes about 16 brownies depending on how large or small you cut them.

**If you don't have macadamia nuts then used chopped walnuts.


Mother’s Day Scramble

May 11, 2013

EggsMother’s Day Scramble

In my opinion the fresher the eggs the better the scramble. I used to have laying hens and the daily eggs were always so delicious.  This Mother’s Day egg dish is a bit unique because of the cream cheese.  Add this to your Mother’s Day brunch menu and it’s sure to be a big hit.


8 Fresh Eggs

6 Ounces Room Temperature Cream Cheese

2 Tablespoons Chopped Fresh Chives

1/2 Teaspoon Kosher Salt

1/4 Teaspoon Freshly Ground Pepper

3 Tablespoons Unsalted Butter

In a large size bowl beat the eggs.  Add the room temperature cream cheese and combine. Add 1 tablespoon of the chopped chives, kosher salt and pepper.  Give a good stir.  In a large sauté pan melt the butter over a medium heat.  Make sure to not let the butter smoke.  You will want the butter to spread over the entire bottom of the sauté pan.  Stir in the eggs and cook for 3 to 4 minutes.  The eggs should still be nice and moist.  Remove from the heat and transfer to a serving platter. Garnish with the remaining chopped chives. Serve immediately.  Serves 4


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