Give mom the celebration she deserves by baking her the best dessert she ever had. Whatever her dessert of choice may be, you can go through our list of delicious recipes and choose the perfect one for her.
- Easy French Macarons
These Macarons are worth the time because French cookies baked by you will be the most delightful surprise for your mom.
For the macarons
- Cooking spray
- 1 3/4 c. (226 g.) powdered sugar, spooned and leveled
- 1 c. (98 g.) super-fine almond flour, spooned and leveled
- 3 large egg whites, at room temperature
- 1/4 tsp. cream of tartar
- Kosher salt
- 1/4 c. (40 g.) superfine sugar
- 8 drops pink food coloring
For the buttercream
- 1/2 c. (1 stick) unsalted butter, room temperature
- 3/4 c. powdered sugar, spooned and leveled
- 1 tsp. pure vanilla extract
- Preheat the oven to 300°. Lightly grease two baking sheets with cooking spray and line with parchment.
- Make macarons: Set a fine-mesh sieve over a large bowl and sift 1 ¾ cup powdered sugar with almond flour. Use a rubber spatula to help push larger pieces through. Keep pressing until less than 2 tablespoons of solids remain. Discard solids.
- In a mixer, beat egg whites, cream of tartar, and a pinch of salt until frothy. Increase speed to medium-high and slowly add superfine sugar. Continue to beat on medium-high until egg whites are stiff and glossy, about 2 to 3 minutes.
- Beat in food coloring until combined, about 30 seconds more. Fold dry ingredients into beaten egg whites with a spatula until it flows like thick lava, about 2 minutes.
- Fit a pastry bag with a 1/4-inch round tip and transfer batter into bag. Dab some remaining batter in a bowl onto the corners of two baking sheets and line sheets with parchment. Pipe batter into 1-inch circles, spacing each circle about 1 inch apart. Tap the baking sheet against the counter a few times to release any air bubbles. Let piped batter to sit out for 45 minutes before baking.
- Bake one sheet at a time, rotating halfway through, until risen and just set, 13 to 14.
- Let cool 10 to 15 minutes before gently peeling parchment away to transfer to a rack to cool completely.
- Using a mixer, beat butter with remaining ¾ cup powdered sugar and vanilla until fluffy and smooth. Pipe or spread filling on flat sides of half of cookies; top with remaining half.
- Wrap in plastic and refrigerate until ready to serve.
- Chamomile-Mascarpone Tart With Fresh Strawberries
This sweet and fruity tart is the perfect seasonal treat for mom with a sweet tooth.
- 3/4 c. heavy cream
- 1/4 c. plus 1 tablespoon loose chamomile tea, divided
- 3/4 c. (1 1/2 sticks) unsalted butter, at room temperature
- 1/3 c. confectioners' sugar
- 1 tsp. vanilla bean paste
- Pinch of kosher salt
- 2 c. all-purpose flour, spooned and leveled
- 2 tbsp. granulated sugar
- 3/4 c. mascarpone
- 1 lb. strawberries, sliced
- Fresh chamomile flowers, for serving
- Bring cream to a simmer in a small saucepan. Add 1/4 cup tea and let steep for 5 minutes. Strain through a wire-mesh strainer lined with cheesecloth; discard tea. Refrigerate until cold.
- Preheat the oven to 400°F. Beat butter, confectioners’ sugar, vanilla, and salt with an electric mixer on medium speed until light and fluffy, 1 to 3 minutes. Reduce mixer speed to low and beat in flour just until combined. Shape dough into a ball, then transfer to a work surface and roll between two pieces of parchment paper to 1/8 inch thick. Fit on bottom and up the sides of a 9-inch removable- bottom tart pan. (Cut away any overhanging dough by gently running a rolling pin over the rim of the pan.) Place on a baking sheet, poke bottoms and sides with a fork and refrigerate until firm, 15 to 20 minutes. Bake until golden brown, 14 to 16 minutes. Let cool completely.
- Meanwhile, grind granulated sugar and remaining tablespoon tea in a spice grinder until finely chopped, 15 to 30 seconds. Whisk together mascarpone, chamomile cream, and chamomile sugar with an electric mixer on medium-high speed until stiff peaks form, 1 to 2 minutes. Spread into crust. Top with strawberries and flowers.
- Strawberry Rhubarb Shortbread Bars
These delicious strawberry-rhubarb bars are extremely easy and quick to make. So if you’re new to this baking thing, this recipe might just be for you.
- 1 1/2 c. sliced fresh or frozen rhubarb
- 1 c. sliced fresh strawberries, plus more for garnish
- 1/2 c. plus 1/3 cup granulated sugar, divided
- 3 tbsp. confectioners’ sugar
- 1/2 tsp. Kosher salt
- 1 c. plus 3 tablespoons all-purpose flour, spooned and leveled, divided
- 1/2 c. (1stick) cold unsalted butter, cut into pieces
- 2 large eggs, plus 2 large egg yolks
- 1 tbsp. fresh lemon zest
- 5 drops red food coloring
- Preheat the oven to 350°F. Line a 9-inch square baking pan with parchment paper.
- Combine rhubarb, strawberries, 1/2 cup granulated sugar, and 1/4 cup water in a medium saucepan. Bring to a boil and cook until fruit is softened and beginning to break down, 2 to 4 minutes. Cool.
- Meanwhile, pulse confectioners’ sugar, salt, and 1 cup flour in a food processor until combined, 4 to 5 times. Add butter, and pulse until a coarse meal forms, 10 to 12 times. Press mixture firmly into the bottom of the prepared pan. Bake until golden around edges, 16 to 20 minutes. Cool on a wire rack.
- Puree rhubarb mixture in a food processor until very smooth, about 1 minute. Add eggs, egg yolks, zest, and 1/3 cup granulated sugar and process until smooth, 15 to 20 seconds. Add food coloring and 3 tablespoons flour and pulse just until smooth. Pour over the crust.
- Bake until set, 25 to 30 minutes. Cool completely on a wire rack. Chill at least 2 hours or up to 1 day. Cut into squares. Garnish with sliced strawberries.
- Vanilla Brioche Bread Pudding
This warm vanilla bread pudding served with cold ice cream is a true delight and every mom deserves to have it on her special day.
- 1 (12-ounce) brioche loaf
- 3 extra-large whole eggs
- 8 extra-large egg yolks
- 4 cups half-and-half
- 1 cup whole milk
- 1 1/4 cups granulated sugar
- 2 teaspoons pure vanilla extract
- Seeds scraped from 1 vanilla bean
- Confectioners' sugar, for dusting
- 2 pints vanilla ice cream, such as Häagen-Dazs, melted
- Preheat the oven to 350 degrees F. Space two racks evenly in the oven.
- Cut five 3/4-inch-thick slices of brioche and place them in one layer on a sheet pan. Trim some of the crusts from the remaining brioche and cut in 1-inch dice. Spread out on a second sheet pan. Put both pans in the oven for 5 minutes to lightly toast the bread.
- Meanwhile, for the custard, whisk together the whole eggs, yolks, half-and-half, milk, granulated sugar, vanilla and vanilla seeds in a large bowl and set aside. Line a 3-quart baking dish with the whole slices of brioche, cutting them to fit in one layer. Distribute the diced brioche on top. Pour on the custard and press lightly so all the bread is soaked with custard. Set aside for 10 minutes.
- Place the dish in a roasting pan large enough to allow the baking dish to sit flat. Pour about 1 inch of the hottest tap water into the roasting pan, being sure not to get any water into the custard. Cover the roasting pan tightly with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 45 to 50 minutes, until the custard is set and a knife inserted in the middle comes out clean. Dust with confectioners' sugar and serve warm with the melted ice cream.
- Italian Cream Cheese Cake
Every bite of this flavorful cheese cake melts in your mouth thanks to the buttermilk and we are not mad about it!
- 1/2 cup butter, softened
- 1/2 cup shortening
- 2 cups sugar
- 5 large eggs, separated, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1-1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
For Cream Cheese Frosting
- 11 ounces cream cheese, softened
- 3/4 cup butter, softened
- 6 cups confectioners' sugar
- 1-1/2 teaspoons vanilla extract
- 3/4 cup chopped pecans
- Preheat the oven to 350°. Grease and flour three 9-in. round baking pans. In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and vanilla. Combine flour and baking soda; add to the creamed mixture alternately with buttermilk. Beat until just combined. Stir in coconut and pecans.
- In another bowl, beat egg whites with clean beaters until stiff but not dry. Fold one-fourth of the egg whites into batter, then fold in remaining whites. Pour into prepared pans.
- Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely.
- For frosting, beat cream cheese and butter until smooth. Beat in confectioners’ sugar and vanilla until fluffy. Stir in pecans. Spread frosting between layers and over top and sides of the cake. Refrigerate.