A lot of us, when we grow up, leave home to find better educational and job opportunities. Staying away from home is hard but there are things we miss more than others. One of those things is your mother’s cooking. Nothing will remind you more of home than the food your mother cooked for you. The smell, feel and delicious taste of it has the power to bring tears to your eyes. Next time you are home you can take some time to give back to your mother. Use this mother’s day as an excuse to cook something great for your mother. If you have a hard time choosing what you want to make, here is a list of great desserts you can cook up for your mother and put a smile on her face.
Tiramisu is a coffee-flavored Italian dessert. It is a very delicious treat that is an all-time favorite for most people. It is soft, dense and comes with many layers. It is a modern dish without a long history but it is still loved by almost all people in the world. If your mother likes Tiramisu then you can easily bake one, especially for her.
Ingredients
- 1 cup seedless raspberry jam
- 6 tablespoons orange liqueur (recommended: Grand Marnier)
- 1 pound mascarpone cheese, at room temperature
- 1 cup whipping cream
- 1/4 cup sugar
- 1 teaspoon pure vanilla extract
- 28 soft ladyfingers or 2 (12-ounce) pound cakes, cut into 3 by 1 by 1 1/2-inch piece
- 3 (1/2 dry pint) baskets of fresh raspberries (about 3 3/4 cups total)
- Confectioners' sugar, for serving
Directions
- In a small mixing bowl, combine the jam and 4 tablespoons of orange liqueur.
- In a large mixing bowl, whisk the mascarpone and the remaining 2 tablespoons of orange liqueur together. In a separate large mixing bowl, whip the cream, sugar, and vanilla with an electric mixer until soft peaks form. To lighten the mascarpone mixture, fold in 1/4 of the whipped cream with a big rubber spatula. The remaining whipped cream should be folded into the mascarpone mixture.
- Half of the ladyfingers should be used to line the bottom of a 13 by 9 by 2-inch glass baking dish or another beautiful serving dish. Half of the jam mixture should be spread over the ladyfingers. Half of the mascarpone mixture should be spread over the jam mixture, followed by half of the fresh raspberries. Layer the remaining ladyfingers, jam mixture, mascarpone mixture, and raspberries in the same way. Refrigerate for at least 3 hours or overnight, covered.
- Serve with a dusting of confectioners' sugar.
Chocolate Tart is an age-old gastronomical delight. Your childhood must have memories of you begging your mother to buy you a chocolate tart. Now on mother’s day, you can bake your mother her own tart and put a smile on her face.
Ingredients
Crust:
- One 14-ounce package of chocolate sandwich cookies, such as Oreos
- 1 stick (8 tablespoons) salted butter, melted
Ganache:
- 1 1/2 cups heavy cream
- 3 tablespoons salted butter
- 12 ounces dark chocolate, chopped
- 12 ounces milk chocolate, chopped
Chocolate Curl Garnish:
- 4 ounces white chocolate
- 2 teaspoons coconut oil
Directions
- For the crust: In a food processor, pulse the cookies until fine crumbs form. Pulse the melted butter into the mixture. Use a 1/4-cup measure to press the mixture into an 11-inch fluted tart pan with a removable bottom to form an even crust on the bottom and sides. To set it, place it in the freezer for 15 minutes.
- For the ganache: In a saucepan, simmer the cream and butter until the mixture begins to bubble.
- Pour the hot cream and butter over the dark and milk chocolate in a mixing dish. Combine all of the ingredients in a mixing bowl until completely melted and mixed, then pour into the chilled tart shell. Refrigerate the tart for at least one night to allow it to become firm.
- For the chocolate curl garnish: Place the white chocolate and coconut oil in a bowl over a pan of simmering water and stir until the chocolate is melted. With an offset spatula or knife, spread the melted mixture onto the underside of a clean baking sheet in a very thin layer. Place it in the freezer for about 2 minutes, or until it is firm.
- Scrape the chocolate from the bottom of the baking sheet into curls using a sharp-edged spatula. Remove the tart from the pan and sprinkle the curls on top.
Strawberry Cheese Cake is a very fresh take on the classic Cheese Cake. This variant is dense and heavy. Filled with fluffy layers and a crumbly crust, this is a gastronomical delight. Make this for your mother on Mother’s day and you can make her glee.
Ingredients
- 1 1/2 cups pecans
- 1 1/4 cups superfine sugar
- 3 tablespoons unsalted butter, melted
- 24 ounces cream cheese, at room temperature
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 4 teaspoons rose water
- 1 pound strawberries, sliced
- 2 tablespoons honey
- 1 tablespoon fresh lemon juice
Directions
- Preheat the oven to 350 degrees Fahrenheit. On a baking sheet, spread the pecans out and toast for 6 to 8 minutes. Allow it to cool before transferring to a food processor. Pulse in 1/4 cup sugar until it's roughly ground. In a food processor, drizzle in the butter and pulse until the mixture resembles wet sand. Bake for 10 to 12 minutes, until the bottom of a 10-inch springform pan, is just beginning to brown. Remove the baking sheet from the oven and set it aside.
- In a baking dish, pour 1 cup of water and place it in the lower third of the oven. This will give your cheesecake a sauna-like effect as it bakes.
- Using a stand mixer, smooth out the cream cheese. Mix in the remaining 1 cup sugar for 2 to 3 minutes, or until just blended (don't overmix). Scrape the sides of the bowl with a rubber spatula. One at a time, add the eggs, scraping the sides of the basin after each addition. Mix in the vanilla and 3 teaspoons rose water for about 1 minute, or until smooth. Pour the mixture into the pie crust. Bake for 35 minutes on the middle oven rack (above the water bath) until the center is just firm but still jiggles. Turn off the oven and leave the cheesecake to cool for 1 hour with the oven door cracked. Remove from the oven, cover, and chill for at least 4 hours.
- In a separate bowl, mix together the strawberries, honey, lemon juice, and the remaining 1 teaspoon of rose water. While the cheesecake cools, cover it and set it away.
- Slice the cheesecake and arrange the strawberries on top. Enjoy your meal while rooting for your favorite horse!
Donuts are an age-old favorite sweet treat. Interesting to eat and look at, Donuts are very popular for all ages. This dish is a special twist on the traditional Donut. Bake this for your mother and give her a pleasant surprise.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 3/4 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 large egg
- 1/2 cup buttermilk
- 1/4 cup flavorless oil, like canola or vegetable
- 1 teaspoon vanilla extract
- 1/4 cup water
- Sprinkles for decorating
Blueberry Glaze:
- 1 cup frozen blueberries
- 2 tablespoons granulated sugar
- 2 tablespoons confectioners' sugar, plus more if needed
Directions
- Preheat the oven to 375 degrees F for the donuts. Set aside a 12-cavity doughnut pan that has been sprayed with cooking spray.
- In a large mixing basin, combine the flour, sugar, salt, baking powder, and baking soda. In a medium mixing basin, combine the buttermilk, oil, vanilla, and water. To combine the wet and dry ingredients, whisk together the wet and dry ingredients. Fill a piping bag halfway with batter and pipe the batter into the donut pans. This could get a little out of hand.
- Bake for 12 minutes, or until a toothpick inserted into a donut comes out clean. Allow it cool for 5 minutes in the pan. Place on a cooling rack to cool completely.
- Dip the donuts halfway into the glaze and then drip off the excess glaze to decorate. Enjoy by sprinkling sprinkles on top.
Blueberry Glaze:
Put the blueberries, granulated sugar and 1/4 cup water into a small pot on a stovetop and cook over medium heat. Bring to a boil then reduce to a simmer. Simmer until the berries have burst and the sugar is dissolved for about 10 minutes. Remove from the heat and allow to cool slightly. Pour into a blender and puree until smooth. Pour into a small bowl, straining if necessary, then add the confectioners' sugar. Whisk to combine, adding more confectioners' sugar as needed for taste and consistency.
The history of this dish is conflicted, with many European countries claiming to be the creator. Though its source can not be confirmed, it is a classic dish with a delicious taste that has everyone across the world in awe.
Ingredients
- 2 cups heavy whipping cream
- 1 cup creme fraiche
- 1 cup cold milk
- One 3.4-ounce package instant vanilla pudding mix
- One store-bought pound cake, cut into cubes (6 cups)
- 2 cups strawberries, sliced
- 1 cup blackberries
- 1 cup blueberries
- Zest of 1 lemon, for garnish
- Mint sprig, for garnish
Directions
- Whip the cream with a stand mixer until soft peaks form, then leave aside. In a large mixing basin, whisk together the creme fraiche, milk, and pudding mix until smooth. Set aside after folding in the whipped cream.
- In the bottom of the trifle dish, layer half of the cubed pound cake. Over the cake, scatter a third of the strawberries, blackberries, and blueberries. Half of the pudding mixture should be on top. Re-mix with the remaining pound cake, a third of the berries, and the last of the pudding. The remaining berries should be sprinkled on top of the last layer of pudding. Refrigerate for 2 hours before serving. Garnish with lemon zest and a sprig of mint just before serving.
Food tastes great when it is made from love. Your mother has been doing that since you were a baby. It is your turn to lift the weight from your mother’s shoulder. You can send Mother's Day flowers to India or say send Flowers to Mumbai to accompany the delicious dessert you bake for her this mother’s day.