BHG Delish Dish

Stirring Up Ideas In The Kitchen

Mother’s Day

I am very excited it is finally Spring! And I am celebrating the arrival with these Spring Flower Cupcakes. These cupcakes will be perfect for a lovely gift this Mother’s Day. Nothing like a bouquet of cupcakes to replace the usual flowers. Well, to be honest, I would be bringing these and flowers to my mother-in-law, because who doesn’t like flowers too? Especially ones you can eat!

For these pretty Spring Flower Cupcakes, I started with a classic Spring flavor; lavender. I loved these lavender-honey cupcakes from BHG.com but wanted to have fun with the decorations so I adapted the recipe. I used the cupcake recipe but not the buttercream. For the cupcakes, I enhanced the lavender flavor by soaking the lavender flowers in the milk. This brings out the floral in the flower more and makes these cupcakes delightful!

For the frosting, I used a whipped vanilla bean frosting from my recipe archives. Find the recipe here. It’s great for any vanilla cupcake but even better to decorate with. It holds up great to coloring and pipes well. Just see how well it turned out with these hydrangeas, roses, chrysanthemum (look alike!) and carnations.

Find the directions in the notes below on how to make each of these flowers as well as links to the recipes. I hope this Mother’s Day, you will brighten up the day of your favorite women with these Spring flower cupcakes!

Notes:

  • For the cupcake recipe, I followed THIS recipe. Except, I soaked the dried lavender flowers in the milk for about 30 minutes.
  • For the frosting, I used a batch of THISwhipped vanilla bean frosting.
    • Divide the frosting into different parts and color using gel coloring. The thick gel paste does not thin out the frosting. I used teal, blue, violet, pink and yellow for the flowers shown above. But feel free to use colors of your choice.
  • To decorate the cupcakes:
    • Hydrangea: I used Wilton Tip 2D and a mix of blue and white frosting.
    • Carnations: I used Wilton Tip 104 to make the petals
    • Roses: Again, I used Wilton Tip 1M
    • Chrysanthemum: A look alike for the most part. I used Wilton Tip 59 but I would suggest using Tip 79 if you can as the petals will be bigger.
  • If you have any question, feel free to ask them in the comments below.

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Hi all! It’s Lisa Appleton, Associate Editor with special interest media here again. It’s finally spring! I couldn’t be happier, but you should know a few things about me before I go any further. 1) I LOVE breakfast foods. I will make breakfast food any time of the day, but I always go out of my way to make something fun on Sunday mornings. 2) Asparagus is my favorite vegetable. Every spring when it’s back in season, I just can’t get enough. I will always go out of my way to find new ways to use asparagus.


It’s a wonder it even took me this long into the season to combine the two, but last Sunday I did just that. I had some asparagus on hand and some asiago garlic French bread I didn’t end up using for another recipe last week. I immediately thought of our Ham-Asparagus and Cheese Strata. In case you don’t know, strata is a layered breakfast casserole that typically has day-old bread, eggs, and cheese with any meat or vegetables of your choosing. It turns out like a savory bread pudding.

I went straight to bhg.com and found this recipe for Ham-Asparagus and Cheese Strata.  I had a three-cheese blend of shredded cheese, so I used that instead of the Gruyere it suggests. The only other element I was missing was ham. I had Canadian bacon and didn’t want to run to the store, so I substituted that too.

Not only was it delicious, it was also super easy to make. Asparagus is pretty simple to cook with. Just remember to snap off and discard the woody base of the spears by bending them. The spears can be cooked whole, but this recipe required chopping into 2-inch pieces. After you’ve chopped the rest your ingredients, blanch the asparagus for just a few minutes, and layer everything in a greased baking dish. Blanching is a cooking technique. Vegetables are cooked in boiling water for just a few minutes and immediately cooled in an ice bath to stop the cooking. It brings out the bright green color in asparagus. Whisk up some eggs and milk to pour over the dish, and you’re nearly finished.

This might be the best part. Strata is at its best when it’s chilled overnight. You don’t have to bother making this in the morning before a fun brunch with your friends or family. Prepare it up to this point and chill it overnight. In the morning, baking is easy. After 30 minutes, take it out of the oven to quickly add the six eggs to the top and then it’s right back in until it’s finished. This would make a great dish for Mother’s Day! You’ll spend more time with your Mom and less time in the kitchen on her special day.

In my mind, there is no better vegetable in spring than asparagus. This was perfect for a lazy Sunday breakfast, and it’s already on my list to make again.

Get the recipe for Ham-Asparagus and Cheese Strata.

Get more information on cooking with asparagus, and more of our best asparagus recipes. Planning something special for Mother’s Day? Check out our favorite brunch recipes.

 


This year I’m hosting both sets of moms for Mother’s Day brunch. My mom loves a variety—sweet and savory should both make an appearance…while my husband’s mom is a master baker and loves a tasty baked bite. To prep for the discerning tastes I’ve been experimenting with cinnamon rolls. And man, have I found a winner:

I want a fresh-from-the-oven batch that doesn’t take all morning so I was impressed that this recipe starts with frozen bread dough. It takes a little fussing, but you simply spread out your thawed dough to be the base of your rolls. I used white bread dough instead of the called-for sweet dough so it’s not over-the-top sugary:

Next up is the gooey topping. Your kitchen will smell divine with butter, cream, and brown sugar melting on the stove. I’ve decided I like this topping so much that it’s now my filling, too: I double the amount it calls for. Happiness is:

I pour half the melted mixture into the bottom of a prepared pan, then I add a few tablespoons of creamy peanut butter and melt it in the remaining caramel. This is now my filling. Drizzle onto your rolled-out bread, and, per the recipe, sprinkle brown sugar and cinnamon. I skip the peanuts but this would be their moment. Then get rolling and slicing! No photos here because my hands were a mess. I’m far from a perfectionist and these babies turn out a-OK anyway.

Time for baking! Pop them in the oven and watch them expand into fluffy rolls (Tip: I set a timer for 30 minutes, then put a piece of foil over the top for the last 10 to avoid over-browning):

 

They’re almost good enough to eat as-is, but you’ll want to flip them to get the ooey-gooey topping on, well, the top. I end up with a spatula-aided flip every time, but maybe you’re smoother than me:

I think my moms are going to love these!

Get the recipe here:

http://www.bhg.com/recipe/creamy-caramel-crunch-rolls/

 


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