Tag Archives: Mother’s Day

Galettes on serving plate

Drop off a Batch of These Mini Potato and Leek Galettes to Mom (She Deserves It!)

Mother’s Day may look a little different this year — and while we might not be gathering in large groups to celebrate mom or the mother figure in our lives, it doesn’t mean that we can’t still show her we care. Drop off a batch of these Baking Therapy potato and leek galettes! They’re flaky, cheesy and drizzled with sweet honey. Made with homemade chive pie dough (store-bought dough works too!) and layered with creamy fontina cheese, caramelized leeks and yellow potatoes that crisp up around the edges. These individual galettes transport really well and heat up perfectly in a toaster oven!

Savoury potato and leek galettes on countertop

Potato and Leek Galettes

Prep Time: 45 minutes
Rest Time: 1 hour
Bake Time: 22-28 minutes
Total Time: 2 hours, 13 minutes
Servings: 6 galettes

Ingredients:

Chive Pie Dough
2 cups all-purpose flour
1 Tbsp sugar
¾ tsp salt
1 cup (2 sticks) unsalted butter, cold and cubed
1 Tbsp chopped chives
1 cup ice-cold water
3 tsp apple cider vinegar

Caramelized Leeks
1 Tbsp butter
2 Tbsp olive oil
3 leeks, sliced
Salt to taste

Assembly
4 oz cream cheese, softened
1 cup fontina cheese, shredded
¼ cup Parmesan cheese, grated
4 yellow potatoes, thinly sliced
Olive oil, for tops
1 egg for egg wash
Flaky sea salt
Honey for garnish

Equipment:

Breville Smart Oven Air Fryer, Amazon, $500 or KitchenAid Digital Countertop Oven, Amazon, $150.

Savoury potato and leek galette ingredients on countertop

Directions:

1. For the pie dough: in a large bowl, whisk together flour, sugar, salt. Add the butter and rub between your fingers to break it up into pea-sized pieces. Add in chopped chives. In a separate bowl, mix together the water and apple cider vinegar. Add 8-10 Tbsp of the water-vinegar mixture to the flour and mix with a fork until the dough starts to come together, dough will feel a little dry. Transfer to plastic wrap, form into a disc and chill for 45 minutes.

2. For the caramelized leeks: in a non-stick skillet over medium-heat, melt the butter and add olive oil. Add the leeks, salt to taste and saute for 15-20 minutes until the leeks are soft. Set aside to cool.

Related: Mother’s Day Gift Guide: Gift Ideas for Every Budget

3. Preheat oven to 425°F, line 2 baking sheets with parchment paper.

4. Divide the pie dough into 6 equal portions. Roll out to about 8 inches in diameter. Spread about 1 Tbsp cream cheese, leaving about 1 inch from the edge. Add 2 Tbsp caramelized leeks, sprinkle on fontina cheese, Parmesan and layer on the sliced potatoes. Fold the edges over the potatoes, pleating as you work your way around. Stagger on baking sheets and freeze for 15 minutes.

Savoury potato and leek galettes on countertop being assembled

Savoury potato and leek galettes on countertop before baking

5. Drizzle the tops of the potatoes with a little olive oil, brush dough with egg wash and add a pinch of flaky salt. Bake for 22-28 minutes until the dough is golden brown. Serve with a drizzle of honey.

Savoury potato and leek galettes on countertop

Like Sabrina’s galettes? Try her pork bao buns or her soft pretzels.

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Treat Mom to These Buttery Lemon Scones With a Tangy Lemon Curd

Every year for Mother’s Day, I make my mom scones. This year, while I can’t celebrate with her in person, I’m keeping the tradition alive and dropping these off so we can enjoy them together, but separately (over video chat). These Baking Therapy lemon scones are buttery, super easy to make and just scream springtime! Spread on a healthy layer of the tangy lemon curd to take these scones to a whole new level.

Lemon Scones

Prep Time: 15 minutes
Rest Time: 45 hours
Bake Time: 15 minutes
Total Time: 1 hour, 15 minutes
Servings: 18 x 2-inch rounds or 8 triangles

Ingredients:

Scones
3 cups all-purpose flour, plus more for dusting
3 Tbsp white sugar
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup (2 sticks) unsalted butter, cubed and chilled
1 ½ Tbsp lemon zest (about 3 lemons)
225 ml buttermilk
1 egg
1 Tbsp vanilla extract

Egg Wash
1 egg
1 Tbsp milk

Related: How to Make The Perfect Banana Bread Every Time (Plus Freezing Tips 

Directions:

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Add the butter to the mix by rubbing/crumbling it between your fingers. Work quickly so the butter stays cold, you want pea-sized bits throughout. Add the lemon zest.

2. In a medium bowl, whisk together the buttermilk, egg and vanilla extract.

3. Create a well in the middle of the dry mix and pour in the buttermilk mixture. With a fork, start to work the dry ingredients into the wet until the dough starts to come together, it will be a bit shaggy at this point.

Related: Celebrate Mom With This Epic Mother’s Day Brunch Waffle Platter

4. Transfer the dough onto a lightly floured surface, flour your hands and begin to press the dough together. Form a rectangle, about one inch thick. Cut the dough in half and stack it on top of one another. Repeat the process three times, dusting with flour if the dough gets too sticky.

5. Finally, roll out the dough to about ¾ inch thick. Using a 2-inch cookie cutter or a knife, cut out your scones. Make sure to press straight down, this will ensure the scones will rise straight up as they bake.

6. Place the scones on a lined cookie sheet and place in the freezer to firm up for 30-45 minutes.

7. Preheat oven to 375°F.

8. Mix together the egg wash ingredients and brush the top of the scones with it. Bake in the oven for 12-15 minutes, depending on the size of your scones, until they rise and are beautifully golden brown on the edges.

Tip: You can make these scones ahead of time. Once the scones are frozen on the cookie sheet, transfer to a freezer-friendly plastic bag or container. Bake from frozen for 12-15 minutes.

9. Serve immediately with your homemade lemon curd or your favourite jam.

Tangy Lemon Curd

Prep Time: 5 minutes
Rest Time: 2-4 hours
Cook Time: 10 minutes
Total Time: 2 hours, 15 minutes to 4 hours, 15 minutes

Ingredients:
1 cup sugar
2 eggs
1 egg yolk
½ cup freshly squeezed lemon juice (about 3 lemons)
Pinch salt
1 stick butter

Directions:

1. In a medium saucepan on medium-high heat, whisk together the sugar, eggs, lemon juice and salt. Bring the mixture to a boil, stirring constantly. When the mixture starts to bubble, whisk in the butter, one Tbsp at a time. Bring the mixture to a boil again and let it bubble for 1 minute.

2. Remove from heat and strain the lemon curd. Place plastic wrap directly on the curd and refrigerate until it sets, about 2-4 hours.

Like Sabrina’s baking? Check out her easy recipe for soft rolls, along with her gooey overnight cinnamon buns and fudgy gluten-free sweet potato brownies.

Watch out for Sabrina’s baking videos on the Food Network Canada Instagram account.

Celebrate Mom With This Epic Mother’s Day Brunch Waffle Platter

Your Mother’s Day plans may look a little different this year: whether you’re celebrating in person or virtually, we have an epic, inspiring, gorgeous spread that screams “we love you, mom!” It’s a beautiful brunch platter, similar to how you would construct a cheese or charcuterie board, but this time, it’s centred around waffles. The batter in this recipe calls for gluten-free buckwheat flour (one of our favourites) but you can easily swap it for spelt, whole wheat or all-purpose if that’s what you prefer or have on hand. Now, it’s time to learn how to make the sweetest morning spread for that special lady in your life. (Don’t forget the card!).

Gluten-Free Buckwheat Power Waffles

Prep Time: 5 minutes
Cook Time: 3 minutes per waffle
Total Time: 14 minutes
Servings: 3 waffles

Ingredients:

1 cup buckwheat flour
1 Tbsp coconut sugar
2 tsp baking powder
Pinch sea salt
1 egg
¼ cup melted coconut oil
1 cup dairy-free milk (or milk or water)

Related: These Waffle Recipes Will Make You Jump Right Out of Bed

Directions:

1. Plug in your waffle iron.

2. Mix the dry ingredients into a bowl.

3. Mix the wet ingredients in a separate bowl.

4. Pour the dry into the wet and whisk until a batter comes together.

5. Once the waffle iron is hot, scoop about ⅓ cup batter onto the iron, close it and let it cook for about 3 minutes. Or whenever your waffle maker tells you it’s ready! Ours has a handy green light that lets us know the waffle is cooked.

Select Your Toppings

This is where you can let your creativity shine, adding your favourite toppings and bringing as much colour and texture onto the board as possible. If you have little ones, include them in the process too, let them pick their favourite ingredients to cascade around the board.

Remember to include both sweet and savoury toppings and to cut everything into bite-sized pieces (or put out knives so they can be sliced!). You want this to be captivating for the eye but you also want everything to be edible. We once went to a party where they placed whole apples on their charcuterie board — who was going to chomp on a whole apple at a party?! Be realistic and mindful of portion size.

Related: 20 Simple Make-Ahead Brunch Recipes That’ll Still Impress

Here are examples of toppings we think would be amazing, but just choose a few, there’s no need to go overboard.

Fresh Fruit and Veg: Apples, pears, mango, pineapple, bananas, kiwi, strawberries, raspberries, blueberries, blackberries, purple and green grapes, oranges, radishes, carrots, cucumbers, capers, olives, cherry tomatoes with feta, fresh basil or mint leaves.

Protein: Hardboiled eggs or soft-boiled eggs in cups, sausage or bacon, lox or smoked salmon, cheese (like gouda, goat, crumbled feta).

Pantry Items: Dried fruit (like mango, dates, raisins, craisins), chocolate chips or cacao nibs, coconut chips, roughly chopped nuts (like pecans, almonds, cashews, walnuts), pumpkin seeds, sunflower seeds, granola.

Spreads/Syrups: Maple syrup, honey, peanut butter, almond butter, tahini, jams, chocolate spread, yogurt.

Assemble Your Board

1. To assemble the board, get all of your ingredients ready first, including waffles, toppings and the dishes you want to place ingredients in, like small bowls, cups and spoons.

2. Find a big board and start with the waffles, place them in different areas around the board and stack a few to create levels.

3. Next, add the fresh fruit in small piles around the board. You can also mix some of the fruit together.

4. Then, add in the protein, if you’re using any. Find open spaces and add some cheese over here and a few eggs there. If you’re using lox or something that’s very overpowering and you don’t want it to touch the other ingredients, place it in a bowl or on a plate and then onto or next to the board.

5. Fill the gaps with the pantry items like dried fruit, nuts and seeds.

6. Finally, add the little cups or bowls of syrups and spreads. These can be on the board or beside the board depending on how much space you have. Remember to include appropriate knives or spoons with the dishes.

7. If you still feel like it’s not complete, add a bit more colourful fruit, which will most definitely seal the deal.

Want more recipes that’ll impress mom? Whip up a batch of fudgy sweet potato brownies or lemon meringue cupcakes.

Lemon-Meringue-Cake-feature-image

This Lemon Meringue Cake is Just Like the Pie, Only Better

Step into spring with a sunny citrus dessert! Lemon pie lovers will delight in the light and fluffy lemon cake layers, made even better thanks to the cake’s tangy lemon curd filling.

In case your mouth wasn’t watering already, the entire confection is swirled and smothered with cloud-like meringue frosting. Fresh slices of nearly neon-hued citrus fruit become simple, natural embellishments for this cheerful cake. Each light bite is literally bursting with flavour, making it an extra special treat for a Mother’s Day brunch, an extra special tea or a spring birthday treat.

Lemon-Meringue-Cake-sliced

Lemon Meringue Cake

Bake Time: 40 minutes
Total Time: 5 hours
Serves: 12 to 16

Ingredients:
2 Batches of Lemon Curd (reserve egg whites for meringue)

Cake:
1½ cups granulated sugar
Zest of two lemons
2½ cups cake flour
1 Tbsp baking powder
½ tsp salt
1 cup (2 sticks) unsalted butter, diced, at room temperature
1 cup milk
2 Tbsp fresh lemon juice
1½ tsp pure vanilla extract
4 large eggs

Meringue:
6 large egg whites (reserved from making Lemon Curd)
1 ½ cups granulated sugar
1 tsp pure vanilla extract

Assembly:
Assorted citrus fruit for garnish

whole-Lemon-Meringue-Cake

Directions:
Lemon Curd:
1. Prepare a double-batch of Lemon Curd and allow to thicken for at least 4 hours or overnight. Save the egg whites for the meringue.

Cake:
1. Preheat the oven to 350°F. Grease and flour three 8-inch cake pans and line the bottoms with parchment paper.
2. In the bowl of a stand mixer, mix the sugar and lemon zest. Rub them together with your fingertips until fragrant. Sift in the flour, baking powder and salt into the bowl with the lemon sugar. Using the paddle attachment, beat the ingredients on low speed until just combined. Add the butter and mix on medium speed until evenly distributed. Add the lemon juice, vanilla and about half of the milk, and mix until the dry ingredients are moistened, about 1 minute. Stop the mixer and scrape down the sides and bottom of the bowl.
3. Whisk the eggs into the remaining milk mixture and stir to combine. With the mixer running on medium speed, add the egg mixture in three additions, mixing for about 15 seconds after each addition and stopping the mixer between additions to scrape down the sides and bottom of the bowl.
4. Evenly divide the batter among the prepared pans. Bake for 20 to 22 minutes, or until a toothpick inserted into the centre of each cake comes out clean. Let the cakes cool on a wire rack for 10 to 15 minutes before removing from the pans. Allow the cakes to cool completely before assembling.
Notes: To keep the cake batter from getting too lumpy, add the liquid ingredients slowly and take care to scrape down the sides and bottom of the bowl often. Do not be tempted to over-mix if a few lumps remain in the batter before baking.

slice-Lemon-Meringue-Cake

Meringue:
1. Put the reserved egg whites and sugar in the bowl of a stand mixer. Briefly whisk them together by hand until just combined. In a medium saucepan, bring an inch or two of water to a simmer over medium-low heat. Place the mixer bowl on top of the saucepan to create a double boiler (be sure the bottom of the bowl does not touch the water). Heat the mixture, whisking occasionally, until it registers 160°F on a candy thermometer.
2. Carefully place the bowl back on the stand mixer and fit the mixer with the whisk attachment. Beat the egg white mixture on high speed until glossy, medium-stiff peaks form, 8 to 10 minutes. Add the vanilla and mix until combined. Use immediately.

Assembly:
1. Place one layer of cake on a cake board or serving dish. Fill a piping bag fitted with a medium round piping tip with a portion of the meringue. Pipe a ring of meringue around the top edge of the cake. Fill the centre of the meringue “dam” with half of the lemon curd. Place the second layer of cake on top and repeat. Place the final layer cake, bottom-side-up, on the top. Fill in any gaps between the layers of cake with the meringue right away to keep the curd from escaping.
2. Frost the cake with the remaining meringue. Use an offset spatula or the back of a spoon to give it a rustic, swirly finish.
3. Cut away the skin/pith of the citrus fruit and slice into rounds (about ¼-inch thick). Place the fruit slices on top the cake and serve. Cake may be stored in the refrigerator for 2 to 3 days.

Looking for more spring sweets inspiration? Try these 50 Stunning Mother’s Day Desserts.