Mother’s day is right around the corner and many people are still trying to find a gift that truly shows how much they appreciate their mothers. Everyone loves food, and there’s no better way to treat your mother then with a treat that they can enjoy, as well as the whole family.
For the calorie concerned mother who still loves chocolate, a fudge brownie containing only 147 calories is perfect: (recipe courtesy of www.myrecipes.com)
- Preheat oven to 350°.
- Spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, and salt in a medium bowl; stir with a whisk.
- Place butter and chocolate in a medium microwave-safe bowl, and microwave at HIGH for 45 seconds, stirring every 15 seconds. Stir until smooth, and set aside. Cool slightly. Add 1 cup sugar, milk, 1 teaspoon vanilla extract, egg yolks, and egg; stir with a whisk to combine. Add butter mixture to flour mixture, stirring just until combined. Pour batter into an 8-inch square metal baking pan coated with cooking spray. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out almost clean.
For the mother who likes a little tang in her dessert, a light lemon cupcake would be nice: (recipe courtesy of www.prettysimplesweet.com)
1⅓ cups (185g/6.5 oz.) all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup (200g/7 oz.) granulated sugar
1 tablespoon lemon zest
½ cup (1 stick/113g) unsalted butter, softened
2 large eggs
1 teaspoon pure vanilla extract
¼ cup plus 2 tablespoons (90 ml) whole milk
2 tablespoons (30ml) freshly squeezed lemon juice
- Preheat oven to 350F/180C. Line a muffin tin with cupcake liners. Set aside.
- In a medium bowl, sift together flour, baking powder, and salt. In another small bowl, toss together sugar and lemon zest until combined.
- Using a mixer fitted with the paddle attachment, beat together butter and lemon-sugar mixture on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides and bottom of the bowl as necessary. On medium speed, beat in eggs, one at a time, beating well after each addition. Add vanilla extract and beat until combined. With the mixer on low speed, add half of the dry ingredients and beat just until combined. Add milk and lemon juice and beat until combined. Add the other half of the dry ingredients and beat slowly until just combined. Do not overmix – the less you mix, the lighter the cupcakes will be.
- Divide batter evenly between the cups, filling them about ¾ full. Bake for 15-20 minutes (or 8-10 minutes for mini cupcakes), until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Allow cupcakes to sit for 10 minutes, then remove from pan and allow to cool completely on a wire rack.
- Frosting and decorations are optional! Recipes for various frostings can be found all over the internet.
For the mother who loves both peanut butter and kisses, make her peanut butter hershey kiss cookies: (recipe courtesy of www.bettycrocker.com)
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup creamy peanut butter
- 1/2 cup butter or margarine, softened
- 1 egg
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- Additional granulated sugar
- About 36 Hershey’s® Kisses® Brand milk chocolates, unwrapped
- Heat oven to 375°F. In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, butter and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and baking powder until dough forms.
- Shape dough into 1-inch balls; roll in additional granulated sugar. On ungreased cookie sheets, place about 2 inches apart.
- Bake 8 to 10 minutes or until edges are light golden brown. Immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets to cooling rack.
Desserts aren’t the only thing that mothers love, May 8 is mother’s day so have fun baking for your mothers Norsemen!