Mother's Day Brunch Ideas

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Well, Mother's Day is this Sunday and I can't believe it's already May! I don't know why this holiday is deemed perfect for breakfast/brunch. I hate brunch (and breakfast for the most part). Why do Dad's get to have a nice BBQ huh? If it were up to me, I'd eat lunch/dinner food for breakfast. Oh well! So instead of me cooking for breakfast this year, my family and I will be heading into the city for the day. There is always so much to do and see and I'm sure we'll have a wonderful day just because we'll all be together. That to me is better than any gift they could ever possibly buy me (as long as they do it without any arguing or whining!) 


For those of you who LOVE breakfast, I have some breakfast items to share with you that you might like. Some I've posted before on the blog and others are new. I hope you like them! 



Sweet Potatoes & Chorizo (New)2 Sweet Potatoes2 oz. Spanish Chorizo, chopped2 Scallions, chopped1 tbsp. Canola Oil
In a pot, add potatoes, completely cover with water and bring to a boil. Reduce heat to medium and cook for approximately 20 minutes or until the potatoes are fork tender. Drain the hot water and add cold water to the pot to bring down the temperature of the cooked potatoes. You may need to do this 2-3 times. Once cooled enough that you can handle them, carefully peel away and discard the skin of the potatoes. Cut the potatoes into 2-3” chunks. Heat oil in a large saute pan and add the chorizo and scallions. Saute for approximately 5 minutes, then add your potatoes. Allow to brown on each side, turning several times so that they do not stick; approximately 15 minutes. Serves 4. *Nutritional Information: Calories 146, Carbs 20g, Fat 7g, Protein 4g


Tomato, Basil & Fresh Mozzarella Frittata
4 Eggs
1/4 c. 2% Milk
1 tbsp. Fresh Basil, chopped
1 Roma Tomato, chopped
2 oz. Fresh Mozzarella, chopped
Cooking Spray

In a bowl, whisk together all of the ingredients. Heat a stainless steel saute pan over medium and spray generously with cooking spray (I use Olive Oil or Canola), making sure you get the sides. Add the egg mixture to the pan and push the eggs towards the center, allowing them to cook evenly. When most of the liquid has been cooked, place the entire pan in the oven and bake at 350 degrees for approximately 10 minutes or until the eggs have set and are firm. CAREFULLY remove the pan from the oven with an oven mitt (YES, the handle will be hot!). Serves 2. 



 Copycat Cinnabon® Cinnamon RollsAdapted from Best Copycat Restaurant RecipesRolls1/4 c. Warm Water1 Package Dry Yeast1 tbsp. Granulated Sugar1/2 Package 3 1/2 oz. Vanilla Pudding Mix1/4 c. Butter, melted1 Egg4 c. All-Purpose Flour1/2 c. Butter, softened1 c. Brown Sugar2 tsp. Ground Cinnamon
Combine the water, yeast and sugar in a bowl. Stir until dissolved then set aside. In a separate, large bowl, prepare the pudding mix according to package directions (remember you're only using half of the package so cut the milk in half also). Mix in the melted butter and egg. Next, add in the yeast mixture and blend together. Add the flour and knead until smooth. Place dough in a greased bowl (I just used cooking spray). Cover with a clean towel and let rise for 1 hour. Punch the dough down, cover again and let it rise for another hour. Roll out the dough on a floured surface until it is a large rectangle shape about 1/2" thick. Spread the softened butter over the surface. In a small bowl, mix together the brown sugar and cinnamon then sprinkle over the top of the butter. Roll the dough towards you very tightly, forming a log. Slice the dough with a sharp knife every 2" and place on a lightly greased cookie sheet approximately 2" apart. Take hand and lightly press down on each roll. Cover and let rise for 1 hour until they double again. Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden. Frost warm rolls with Cream Cheese Icing. Makes 12. 
Cream Cheese Icing8oz. Cream Cheese, softened1/2 c. Butter1 tsp. Vanilla3 c. Confectioner's Sugar1 tbsp. Milk
Combine all ingredients with a mixer until smooth. 
Homemade Pancakes (Old recipe/New photo)
2 Cups All-Purpose Flour
2 Tbsp. Baking Powder
1 tsp. Salt
3 Tbsp. Sugar2 Eggs2 Cups Milk1/3 Cup Canola Oil1 tsp. Vanilla
Whisk all of the ingredients together in a bowl until smooth. Heat your frying pan or griddle on medium heat. When you sprinkle a few flecks of water on your pan and the water 'dances' or jumps off the pan, then you know the pan is hot enough to cook on.  Spray the pan with cooking spray (or you can use butter) and pour about 1/4 cup of the batter onto the pan. Cook for approximately 2 minutes or until the pancake starts to bubble on the top and around the edges. Flip the pancake and cook the other side until it is golden and remove. Serves 8. *Tip: Heat your syrup in a pan or in the microwave in a microwave safe carafe or pitcher before pouring over your pancakes!
Mimosas (New) (just in case you've always wanted to make one and didn't know how..super easy!)1 Bottle Champagne, chilledOrange JuiceFluted Champagne Glasses
Fill the glass halfway with orange juice then add the champagne to the top slowly right before serving. 
For other Breakfast ideas, click HERE! 
To all of the Moms (pet Moms count too!), Grandmothers, and Aunts, I wish you all a day filled with love. xoxo
Cheers!