I love my momma. Plain and simple.
She’s my twin. My best friend. My co-conspirator. My biggest fan. The biggest heart. An amazing YaYa. Damn good cook. I could go on and on. She’s so much to so many. Isn’t that the definition of a mom?
Now that my sister and friends are having littles of their own, I watch in awe of their sacrifices and appreciate my own mother all the more. Mothering is tough stuff. In today’s Facebook age, people tend to just share the good times, portraying a picture-perfect life full of smiles and clean playrooms and clean diapers. But, that’s just a glimpse into something so much larger. The tears, the insecurity, the sleepless nights. I feel honored when my friends let me into their true world of parenting, because it’s just something most people don’t discuss that much. I try to picture what my mom’s life was like when I was little. Makes me want to whip up a homemade super-hero cape and slap it on her back. Job. Well. Done.
And, I can’t even tell her that on the phone today because she’s celebrating a job well done off the coast of Italy. A well-deserved, much-needed trip. Soak it up, girlfriend. #WLU
I’m lucky to have a lot of great moms in my life. Grands, in-law, step and fairy god – I’ve got ‘em all and I need them all. I appreciate all of the strong women in my life who continue to mold and guide me.
And, then there’s my baby. Fur baby, yes, but my baby all the same. Bella is everything to me. I love and treat her as if she were my own child. Those who know me know that’s not an exaggeration in the least. I’m happy to be a fur baby mommy. She makes life wonderful and full of love. I’m a better person because of her, no doubt about it.
Before I tell you how we celebrated today, I have to say one more thing about Mother’s Day. Another unspoken truth. Mother’s Day is dreaded by many, many women. It’s a day where people spread their I’m-a-mommy cheer, rightfully so, but there are women who are yearning for their own. Women who were told they couldn’t have their own. Women who are mourning the loss of their own. Women who are waiting to bring home their forever baby, biological or otherwise. Women who are mourning the loss of their own mother. It’s a hard day and I urge everyone to tread lightly among the silent broken hearted. **Dismounting soap box**
Today was a lovely day in Utah and a special Mother’s Day because we got to spend it with Joe’s mom, Leslie! A rare and wonderful treat.
Since she had to catch a flight tonight, we had a special brunch. You know we celebrate with food in this house. “To cook for someone is to give them part of yourself. It’s the greatest gift you can give.” So said Robert Irvine on a Restaurant Impossible show we watched today. #sotrue
We started with our favorite Doughnut Muffins. These really are a perfect breakfast treat, or snack treat or dessert treat. Joe and I absolutely L-O-V-E them.
Light and fluffy on the inside, humming with warm cinnamon and nutmeg, with a nice—slightly crunchy—outside thanks to some melted butter and cinnamon and sugar.
They really do taste like old-fashioned cinnamon-sugar doughnuts.
Doughnuts or donuts? I feel lazy when I write donuts. Just write out dough!
And, as per usual, I take these holidays as a chance to try something new and this time I chose a recipe from my the newest Pioneer Woman cookbook.
Savory bagel and cream cheese French toast.
I don’t even LIKE French toast, but I couldn’t pass up the looks of this breakfast casserole.
I love me some bagels!
In hindsight, I would have cut the cream cheese into smaller pieces. or reduced the amount, because those bites of all-cream-cheese were a little much, even for me.
But, all-in-all, I was happy with my savory French toast. The bagels weren’t too eggy or soggy, my main FT complaint. The bagels on top were so brown and crunchy – definitely my favorite part.
Here are the recipes for the next special breakfast in your life. Enjoy!
1 ¾ c. flour
1 ½ tsp. baking powder
½ tsp. salt
½ tsp. nutmeg
½ tsp. cinnamon
1/3 c. oil
¾ c. sugar
¾ c. milk
Topping: (may need to double, as needed)
¼ c. butter
1/3 c. sugar
1 Tbs. cinnamon
Preheat oven to 350 degrees.
Combine flour, baking powder, salt, nutmeg and cinnamon in a large bowl. Combine oil, sugar, egg and milk in another large bowl. Add wet ingredients to dry ingredients and stir only to combine.
Pour into greased muffin tins and bake for 15-20 minutes.
While baking, melt butter in a tall mug or bowl and let rest. Mix together sugar and cinnamon in another bowl.
While still hot and in the muffin tin, brush entire outside of muffins one at a time with the melted butter, pop out of tin and immediately roll in cinnamon/sugar mixture to coat. Let cool. (Yields 9-12 muffins, depending on how heavy you scoop.)
Bagel and Cream Cheese French Toast
Adapted from The Pioneer Woman Cooks: A Year of Holidays
3 everything bagels
butter, for greasing the pan
4-ounces cream cheese
1 c. grated cheddar cheese
1 c. milk
¼ c. heavy cream
½ Tbs. chives, plus more for topping}
½ tsp. dry mustard
¼ tsp. salt
¼ tsp. cayenne (optional)
Tear bagels into large pieces and put them in a large buttered casserole dish.
Cut the cream cheese into (SMALL!) pieces and distribute them all over the top of the bagels. Sprinkle on the grated cheese.
Combine the eggs, milk, cream, chives, dry mustard, salt and cayenne, if using, in a bowl. Whisk until combined and then pour it all over the top.
Cover with foil and refrigerate for several hours or overnight.
When you’re ready to bake, pre-heat the oven to 350-degrees and bake, covered, for 45 minutes. Remove the foil and continue baking for 15-20 minutes, or until the top is golden brown. Cool 15 minutes before serving with extra chives. (Yields 4-6 servings)