Catching up from the busyness of life, I just have to share some of the great things we did for Mother’s Day weekend. There was much cooking done so I will share some some of the Mother’s Day recipes.
On Saturday Daughter Number Four told me she just HAD to make me some muffins that she had found a recipe for. At nine, she isn’t quite capable of baking by herself, so what she was asking was if I would help her bake muffins. She pulled up a recipe that she had found online at “KidsHealth”. We did have all of the ingredients, so we got right to it.
The muffins were very good, and Daughter Number Four did most of the work herself. She is becoming a great cook! We shared some of the muffins with our family. Everyone was impressed.
On Sunday, while the girls and I were at church, The Hubs made brunch for me / us. To be honest, the weekend did not turn out quite the way we had wanted it to. I couldn’t even believe that after our drain debacle on Cinco de Mayo, the night before Mother’s Day we had a pipe break under the house. The Hubs had spent several hours on Saturday evening working on it, and started back up on Sunday morning.
The girls and I did clean up and go to church. I was surprised and excited to come home to brunch and champagne cocktails. The brunch casserole he made was absolutely delicious, and the girls loved it just as much as I did. This is a dish I will make for brunch in the future.
The Blintze Bake paired perfectly with Mimosa’s and Apricot Bellini’s.
Not only was the food was really wonderful, and I am over joyed that we were able to get the water leak fixed!
These are definitely some morsels worth trying and would both be great for a brunch.
Peanut Butter Banana Muffins
- 2 eggs
- 1 cup milk
- ¼ cup banana (about 1 banana, mashed with a fork)
- ¼ c. peanut butter
- 1/3 cup vegetable oil
- ¼ cup frozen apple juice concentrate (thawed (left out of the freezer until it's soft))
- ¼ cup nonfat dry milk
- 2¼ cup all-purpose flour
- 1½ teaspoon baking powder
- 1 teaspoon baking soda
- nonstick cooking spray
Preheat oven to 350 degrees.
In a small bowl, break the eggs and use a fork to beat them a little bit.
In a large bowl, combine the milk, mashed banana, peanut butter, vegetable oil, apple juice, dry milk, and the eggs from the small bowl. Mix with a mixing spoon until the mixture is creamy.
Add the flour, baking powder, and baking soda into the large bowl. Mix again.
Line a muffin tin with paper liners or lightly spray with nonstick spray.
Spoon in the muffin mix. Fill each muffin cup about 2/3 of the way up.
Bake for about 15 minutes. When your muffins are finished baking, remove from muffin tin and cool them on the wire rack.
- 2 – 8 ounce packages Neufchatel cheese (softened)
- 15 ounces part-skim ricotta cheese
- 5 eggs (divided)
- ¾ cup granulated sugar (divided)
- 1 lemon (3 Tablespoons juice, 1 teaspoon zest)
- 1 cup all-purpose flour
- ¾ cup butter (melted)
- ¼ cup milk
- 1 Tablespoon baking powder
Heat oven to 325 degrees.
Beat Neufchatel, ricotta, 2 eggs, 1/4 cup sugar, lemon zest and juice in large bowl with mixer until blended.
Whisk remaining eggs, sugar, flour, butter, milk and baking powder in separate bowl until blended.
Spread 1/3 of the batter onto bottom of 13×9-inch baking dish sprayed with cooking spray; cover with Neufchatel mixture, then remaining batter. Bake 45 minutes or until center is set.