Yummy! Weelicious Recipes for Mother’s Day
As most moms will probably agree, the best Mother’s Day gift, besides lots of mini kisses, is a yummy breakfast prepared by their kiddies (and husband, of course!) and served to them in bed. Even better? A delicious dessert to eat later in the day.
Need some easy-to-make recipe ideas that your tots and spouse will have fun making together? We checked in with Weelicious creator — and mom-of-two — Catherine McCord for her top picks. Check them out below:
Whole Wheat Waffles (makes 10 waffles)
1½ Cups Whole Wheat Flour, 2 Tsp Baking Powder, ½ Tsp Salt, 1 Cup Milk, ½ Cup Plain Greek Yogurt, 1 Large Egg, 1/3 Cup Vegetable or Canola Oil, 2 Tbsp Honey or Agave, 1 Tsp Vanilla Extract
Accompaniments: maple syrup, honey, or raspberry sauce
1. Preheat waffle iron., 2. Sift the first 3 ingredients into a bowl., 3. In a separate bowl, whisk the remaining wet ingredients., 4. Slowly add the dry ingredients to the wet ingredients and whisk until combined. Do not over mix., 5. Pour 1/2 cup of batter into a greased waffle iron and cook about 3-4 minutes or according to manufacturer’s directions., 6. Serve with desired accompaniments.
*To freeze: Allow to cool, place in a ziploc bag, label and freeze. When ready, place in toaster oven or oven at 300 and heat for 10 minutes or until heated through.
Strawberry Rhubarb Crumble (Serves 4-6)
Topping: 1 Cup All Purpose Flour, ½ Cup Oats, ½ Tsp Baking Powder, ¼ Cup Brown Sugar, 1 Tsp Lemon Zest, ½ Cup Chilled Unsalted Butter, cut into cubes
Filling: 1 Cup Rhubarb, chopped, 2 Cups Strawberries, hulled and quartered, 1 Tbsp Lemon Juice, ¼ Cup Brown Sugar
1. Preheat oven to 375° F., 2. Place the first 5 ingredients into a bowl and combine., 3. Add the butter into the dry ingredients and crumble with your hands to form small pea size clumps., 4. To prepare the filling, toss all the ingredients into a bowl and place into an oil sprayed 9-inch pie dish or an 8×8 baking dish., 5. Crumble the topping on top of the filling, place dish on a foil lined baking sheet and bake for 40-45 minutes until golden., 6. Cool and serve.
Red Beet Cupcakes (makes 14 cupcakes)
2 Cups All Purpose Flour, 2 Tsp Baking Powder, ½ Tsp Baking Soda, ½ Tsp Salt, 2 Large Eggs, 1 Cup Milk
½ Cup Honey, 1/3 Cup Vegetable or Canola Oil, 1 Large Beet, roasted, cooled, peeled and pureed, about ¾ cup, 2 Tsp Vanilla Extract
1. Preheat oven to 350°F., 2. Sift the first 4 ingredients into a bowl., 3. In a separate bowl, combine the rest of the ingredients., 4. Slowly add the dry ingredients in to the wet and combine., 5. Pour about 1/3 cup in lined muffin tins and bake for 25 minutes until a tooth pick comes out clean., 6. Cool and frost with Red Cream Cheese Frosting or Cream Cheese Frosting.
Red Cream Cheese Frosting (make 2 cups)
½ Small Beet, roasted, cooled and peeled (about 2 Tbsp), 4 oz Cream Cheese, room temperature stick, ¼ Cup Unsalted Butter, room temperature, ¼ Cup Powdered Sugar, 1 Tsp Vanilla Extract
1. Place half the beet in a food processor and pulse to puree., 2. Add the remaining ingredients and puree on medium to high speed until creamy., 3. Spread on cupcakes.
Cream Cheese Frosting (Make 2 Cups)
1 8oz package of Cream Cheese, room temperature, ½ Cup Butter, room temperature, ¼ Cup Honey, 1 Tsp Vanilla