Happy Mother’s Day!
Happy Mother’s Day weekend to all you moms out there! Whether you are a mom or have a mom to spoil, the Chico Certified Farmer’s Market has all your Mother’s Day needs covered. From flowers to wine to jewelry, we have everything you need to put together a Mother’s Day as special as she is.
Not only that, we’ve put together some recipes for breakfast in bed that are sure to make moms day! Check them out below.
Stuffed French Toast w/Mixed Berries
Ingredients:
- 8 slices of thick-cut bread (like brioche or challah)
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1/2 cup milk
- 1/2 teaspoon cinnamon
- Butter, for cooking
- Mixed berries (strawberries, blueberries, raspberries) for topping
- Maple syrup, for serving
Instructions:
- Prepare the Filling: In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth and well combined.
- Make the Sandwiches: Take 4 slices of bread and spread the cream cheese mixture evenly over each slice. Top with the remaining 4 slices of bread to make sandwiches.
- Prepare the Egg Mixture: In a shallow dish, whisk together the eggs, milk, and cinnamon until well combined.
- Dip and Cook: Heat a skillet or griddle over medium heat and add a knob of butter to coat the surface. Dip each stuffed sandwich into the egg mixture, making sure both sides are well coated. Place the dipped sandwiches onto the skillet or griddle and cook until golden brown on both sides, about 3-4 minutes per side.
- Serve: Once cooked, transfer the French toast to serving plates. Top with a generous amount of mixed berries and drizzle with maple syrup.
- Serve Warm: Serve the stuffed French toast warm with a side of extra berries and a hot cup of coffee or tea.
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Blueberry Pancakes
Ingredients:
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups milk
- 1 large egg
- 2 tablespoons melted butter or vegetable oil
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries (or frozen, thawed)
- Butter or oil, for cooking
- Maple syrup, for serving
Instructions:
- Prepare the Batter: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Combine Wet Ingredients: In a separate bowl, whisk together the milk, egg, melted butter or oil, and vanilla extract until well combined.
- Mix Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; it’s okay if there are a few lumps in the batter. Gently fold in the blueberries.
- Heat the Griddle or Skillet: Heat a non-stick skillet or griddle over medium heat. Add a small amount of butter or oil to coat the surface.
- Cook the Pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface of the pancake and the edges begin to look set, about 2-3 minutes. Flip the pancakes and cook for an additional 1-2 minutes or until golden brown and cooked through.
- Serve: Transfer the cooked pancakes to serving plates. Serve warm with butter and maple syrup.
- Optional Garnish: You can also sprinkle a few extra fresh blueberries on top of the pancakes before serving for an extra burst of flavor and a beautiful presentation.
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Vegetable and Herb Frittata
Ingredients:
- 8 large eggs
- 1/4 cup milk (you can use dairy or non-dairy milk)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 bell pepper, diced (any color you prefer)
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach leaves
- 1/4 cup fresh herbs (such as basil, parsley, or chives), chopped
- Salt and pepper, to taste
- Optional: grated cheese (such as cheddar or feta), for topping
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Prepare the Vegetables: In a skillet, heat the olive oil over medium heat. Add the chopped onion and bell pepper, and sauté until softened, or about 5 minutes. Add the cherry tomatoes and baby spinach, and cook until the spinach wilts and the tomatoes begin to soften, about 2-3 minutes. Season with salt and pepper to taste.
- Whisk Eggs: In a mixing bowl, whisk together the eggs and milk until well combined. Stir in the chopped herbs.
- Combine Eggs and Vegetables: Pour the egg mixture over the cooked vegetables in the skillet. Use a spatula to gently stir the mixture, distributing the vegetables evenly.
- Cook on Stovetop: Cook the frittata on the stovetop over medium heat for 3-4 minutes, or until the edges begin to set.
- Transfer to Oven: Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is set in the center and slightly golden on top.
- Optional Cheese Topping: If desired, sprinkle grated cheese over the top of the frittata during the last few minutes of baking and return to the oven until melted and bubbly.
- Serve: Once cooked, remove the frittata from the oven and let it cool for a few minutes. Slice into wedges and serve warm.
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Chocolate Covered Strawberries
Ingredients:
- 1 pound fresh strawberries, rinsed and dried thoroughly
- 8 ounces good quality semi-sweet or dark chocolate, chopped (or chocolate chips)
- Optional: white chocolate, chopped (for drizzling)
Instructions:
- Prepare a Baking Sheet: Line a baking sheet with parchment paper or wax paper. This will be used to place the chocolate-covered strawberries on to set.
- Melt the Chocolate: Place the chopped chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each interval, until the chocolate is completely melted and smooth. Alternatively, you can melt the chocolate using a double boiler on the stove, stirring constantly until melted.
- Dip the Strawberries: Hold a strawberry by the stem and dip it into the melted chocolate, swirling to coat evenly. Allow any excess chocolate to drip back into the bowl.
- Place on Baking Sheet: Place the chocolate-covered strawberry onto the prepared baking sheet. Repeat with the remaining strawberries until they are all coated in chocolate.
- Optional White Chocolate Drizzle: If desired, melt the white chocolate using the same method as the dark chocolate. Transfer the melted white chocolate to a piping bag or a small zip-top bag with a tiny corner snipped off. Drizzle the white chocolate over the chocolate-covered strawberries in a decorative pattern.
- Set in the Refrigerator: Once all the strawberries are dipped and decorated, place the baking sheet in the refrigerator to allow the chocolate to set, about 30 minutes to 1 hour.
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Serve: Once the chocolate has set, remove the chocolate-covered strawberries from the refrigerator. Arrange them on a serving plate or in a decorative box. They are now ready to be served!
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Lavender White Hot Chocolate
Ingredients:
- 2 cups unsweetened almond milk (or any non-dairy milk of your choice)
- 1/2 cup canned coconut milk (full-fat)
- 1/2 cup dairy-free white chocolate chips
- 1 teaspoon dried culinary lavender buds
- Dairy-free whipped cream, for garnish (optional)
- Edible dried lavender flowers, for garnish (optional)
Instructions:
- In a small saucepan, combine the unsweetened almond milk and canned coconut milk. Heat over medium heat until it begins to steam, but do not let it boil.
- Once steaming, reduce the heat to low and add the dairy-free white chocolate chips and dried lavender buds to the saucepan. Stir continuously until the white chocolate chips are completely melted and the mixture is smooth and fragrant with lavender, about 5-7 minutes.
- Once the white chocolate is fully melted and incorporated, remove the saucepan from the heat.
- Using a fine mesh strainer or cheesecloth, strain the hot chocolate mixture into mugs to remove the lavender buds.
- Serve the lavender white hot chocolate warm, garnished with dairy-free whipped cream and edible dried lavender flowers if desired.