Barilla® Penne with Pancetta, Peas and Parmesan Sauce

It's strange to think that on Sunday, I'll be celebrating my first Mother's Day as a mother. Strange because the more I think about it, the more I'm certain that moms are superheroes... and, I haven't checked the mail today, but no one has sent me my cape just yet.

Sure, giving birth to a child automatically throws you into the category of "mother", but the truth is there's so much more to the role that isn't related to biology. While some women become mothers through the physical act of labor {already a superhuman feat, in my opinion}, others adopt the role when they take children into their homes and hearts without so much as a second thought. The method by which one steps into the part is not nearly as important as what follows -- the exhibiting of those "super powers."

Because what follows is a fine balancing act of love and learning. Tenderness and toughness. Self esteem developing and character building. It's a task that requires enough sacrifice to better the life of another while maintaining a sense of self. It requires forgiveness even when you're angry, patience even when you're frazzled, strength even when you're fragile and confidence even when you're uncertain. All without the help of a handbook! Imagine.

My superhero mother after giving birth to all nearly-ten-pounds of me.

Only a mom can get everything done with very little time... so they must be able to freeze the clock when we're not looking. Moms can take a little bit of love and divide it among each of the people in their lives... and never run out. Magic. Not all moms are doctors...but they can heal wounds, mend broken hearts and stitch us together when we feel broken. Amazing.

Our mind-reading moms know when to step in and when to let us figure it out on our own; they can often tell when we need words of encouragement or when we need to be taken down a notch. Wise. They fly to our side when we call for help and assist us when there are villains who are trying to take us down. Daring.

Me & my older sister with my superhero aunt.

The truth is, moms aren't perfect...they're perfectly human, though you'd never guess it by their daily actions.  Now that I'm one myself, I know for a fact that they don't have all the answers, and that quite often, they're struggling with the questions themselves. But somehow -- whether they know a little or a lot -- they have the ability to make us feel like they've got it all under control.

"Superhero" Abuela & my son, Cole.

I've got a hard act to follow as I learn the ropes, but I can only hope that some of the "super powers" I've witnessed in my own mom and in the amazing women in my life rub off on me so I can keep the tradition going.

Practicing for my future role!

In the meantime, I'll wear my apron while I wait for my cape to arrive! :)

This sumptuous dish is surprisingly uncomplicated and so rich and decadent, perfect for celebrating some of the ladies that we admire!

Barilla® Penne {available at Walmart} makes the ideal vehicle for this rich Parmesan cream sauce. Pancetta adds a salty bite while tender peas sweeten up each mouthful -- it's a little bit of everything you love on a fork! {To be completely honest, I'm not normally a fan of peas, but they work so well here that I didn't give them a second thought!}

Whether you are a mom earning your cape, or are feasting in honor of those who have played an important role in your life, I hope your Mother's Day is filled with all things wonderful, including this sumptuous pasta dish!

This is a sponsored conversation written by me on behalf of Barilla. The opinions and text are all mine.

Barilla® Penne with Pancetta, Peas and Parmesan Sauce

8 oz. Barilla® Penne Pasta
1 oz. diced pancetta
1-2 cloves garlic, finely minced
2 tablespoons flour
1 cup half & half
1/2 cup chicken broth
3 ounces shredded parmesan, plus extra for garnish
1 cup frozen peas
1/2 teaspoon dried mint or 1 teaspoon fresh mint

1. Bring a pot of water to a boil. Add pasta and cook according to package directions.

2. Meanwhile, heat a deep skillet over medium-high heat. Add pancetta and cook until browned and crisp. Once cooked, remove pancetta with a slotted spoon and place onto a paper-lined plate to drain, keeping rendered fat in the skillet. {You may want to reserve a tiny bit for garnish.}

3. Reduce heat. To the fat in the skillet, add garlic and cook for just under a minute until fragrant. Add 2 tablespoons of flour and whisk until smooth; cook for about a minute. Pour in half & half while whisking to avoid lumps. Pour in chicken broth and whisk until mixture is mostly smooth, and allow to simmer and thicken slightly {about a minute}. Add Parmesan and whisk until mixture is smooth and cheese is melted.

4. Add frozen peas and mint to the cheese sauce -- the heat of the sauce will thaw out the peas and should only take a few minutes to heat them all the way through. Stir in cooked pancetta. When pasta is cooked, drain and add directly to the sauce, stirring gently to coat pasta.

Garnish with extra pancetta and cheese and serve hot!

Barilla® Spaghetti with Chicken & Spicy Tomato Sauce

In honor of Mother's Day, I've got a recipe that's great for bringing all of the special women in your life -- both seasoned cooks and beginners -- into the kitchen. In my family, celebrating with food is one of the ultimate ways to show love and appreciation, and I can thank the ladies in my family for helping me cultivate my passion for food.

I often say my Abuela {grandma} taught me how to cook. But just recently, as I was standing at my kitchen sink measuring out water for a simple pot of rice, I realized that my claim is not entirely true.

I remember the exact moment I first asked Abuela how to make rice as I had watched her do so many times before. "Oh, it's easy," she told me in Spanish. "You just heat a splash of oil in a pot, then toss in your rice. Give it a good mix, and when it sizzles a little, add your liquid. Bring it to a boil, then lower the heat and let it simmer until it's cooked."

I paused for a moment and reflected thoughtfully on the information I felt I might be missing. "A splash of oil, you say? But how much is that?"

She lifted her hand up as if she were holding an invisible bottle of oil, tilted the bottle for a second -- just enough to measure out the correct amount needed as if she were counting beats of music in her head -- then pulled it upright again with a flourish.

I gave her a look. "Okay...but the water? How much?"

As patient as she always was with me, I could tell she was starting to grow slightly annoyed at my pestering over seemingly unimportant {to her} details when she had already given me a satisfactory answer to my initial question.

"Well... It depends on the amount of rice. But if you're making this much," she gestured with her hands to hold an imaginary pile of rice, "then I'd say about a cup and two fingers."

Wait a minute. I had heard of lot of measurements -- a pinch, a pat, a scant amount -- but I had never heard of measuring any ingredient in fingers. Well, except a stiff whiskey drink, and Abuela had never been a drinker.

I laughed at her directions, and she defended herself. "You asked me how I do it. And that's how I do it."

Accurate, perhaps, but hardly helpful for a novice in the kitchen. Regardless of my cluelessness and armed with meaningless measurements, I forged ahead and added rice to the (very short) list of items I "knew" how to make... in theory, anyway. Because the fact is that I had more attempts at making what my husband calls "Abuela Rice" than any individual who considers herself somewhat intelligent should.

We had sticky rice. Crunchy rice. Black-bottomed rice. Toasty rice, and rice masquerading as soup.
Each time, I'd do my best to channel Abuela, and each time I'd pretty much fail.

Until one day... I didn't. The day finally came when I lifted the lid off the pot, fluffed up the rice with a fork, and thought to myself, "Now this looks like something I recognize."

In my kitchen, "a cup and two fingers" of water (which translates by measurement into roughly 1 1/4 cups, in case you were wondering) will always be the rule of thumb... though that's not the finger I use for measuring! That's how my Abuela "taught" me to make it, even though most of the learning happened on my own. Maybe that's what she had intended from the beginning.

Since then, she's retired from her family cooking duties {she is 91 years old and only recently lost much of her mobility}, but she's entrusted me with other recipes that are special to my family and even given her seal of approval on my renditions, which she kindly passes off as delicious.

But I don't kid myself. No one can cook like Abuela. Some of us learn to cook while others are born with the ability to take food and create a little magic like Abuela always has.

Luckily, this recipe for Spaghetti with Chicken & Spicy Tomato Sauce requires way less precision than Abuela's rice thanks to Barilla® Spaghetti. Chicken simmers away in a savory sauce with just a hint of spiciness, creating a tender-but-hearty addition to spaghetti. Easy to find at your local Walmart and even easier to cook, it's a pantry staple for fast family meals. Just a quick boil and you have delicious, al dente pasta that's perfect for pairing with seafood, veggies or chicken, as it is in this dish.

Celebrate togetherness this weekend gathered around the table!

This is a sponsored conversation written by me on behalf of Barilla. The opinions and text are all mine.

Barilla Spaghetti with Chicken & Spicy Tomato Sauce 
Recipe provided by Barilla®

1 box Barilla® Spaghetti
4 tablespoons extra virgin olive oil
4 chicken thighs, boneless diced into ½-inch pieces
1 tablespoon fresh oregano leaves only, divided
1 jalapeño pepper, or to taste, sliced
½ cup white wine, dry (optional)
2 pounds plum tomatoes, crushed
Salt to taste
½ cup Cotija cheese, grated

Bring a large pot of water to a boil. Meanwhile, in a skillet, brown the chicken thighs with ½ of the olive oil. Add ½ tablespoon oregano and jalapeño pepper; after one minute, stir in white wine (optional); reduce to half. Add tomatoes, one cup of water, season with salt and bring to a boil. Meanwhile, cook pasta according to package directions. Drain pasta and toss with sauce. Stir in remaining olive oil and cheese. Garnish with remaining oregano before serving.

#BrunchWeek: DIY Instant Oatmeal Bar

#BrunchWeek continues today, and I'm sharing one of my new favorite entertaining tricks: D.I.Y. food stations! I have yet to meet a person that doesn't love customizing their own food, whether it's an ice cream sundae bar, a make-you-own pizza setup or an omelet station. Plus, it usually frees up some time for the host or hostess and ensures that each guest gets what they really want. {Because we all know picky/particular/allergic folks that need to be selective with their options.}

Recently, I co-hosted a mini-bridal shower for a friend and instead of going all out with pre-made stuff, I set up a D.I.Y. flatbread bar complete with all the fixin's. It was a huge hit and it took only minutes to bake the finished product. It also made for some fun moments and a conversation starter!

When you're having a group over for brunch, you can tweak your stations to reflect the mealtime. Borrow a few waffle irons and set up a D.I.Y. waffle bar, jazz up the beverage cart with selections for create-your-own mimosas or bloody Marys, or try this unique idea: A D.I.Y. Instant Oatmeal Bar!

I've recently started experimenting with D.I.Y. instant oatmeal, and I'm loving all of the different combinations I've come up with. As a bonus, it literally takes a 90 second spin in the microwave to have a hot, healthy breakfast. I've made Cranberry-Almond Vanilla Oatmeal, Banana Nut Oatmeal and Apple Cinnamon Oatmeal, and have fun every morning raiding the pantry and seeing what else I can whip up!

One of our sponsors for #BrunchWeek happens to be Bob's Red Mill, who creates all kinds of oats & grains for cooking. In our house, we usually have a few of their versions of oats on hand: Rolled oats, gluten-free oats {which the husband eats every morning}, and quick oats. The quick oats are the ones you want to use for this recipe to keep it fairly "instant"!

For the purposes of party hosting, you can easily set up a station with bowls, utensils, ingredients and mix-ins and let your guests do their thing. Just print a cute sign with directions and stand by the microwave for quick zapping! {A group of 6, for example, will only take 9 minutes total to "cook" for.}

Here are the simple steps on how to make your own bowl:

Step 1: Place quick cooking oats in a bowl.
Step 2: Choose your liquid.
Step 3: Sweeten it up.
Step 4: Give it some spice.
Step 5: Bump up the flavor with extract.
Step 6: Zap it.
Step 7: Have fun with mix-ins!

The base recipe below is just a suggestion, but the possibilities are truly endless! I'm also sharing two amazing oatmeal recipes to spark your creativity -- Mocha Chip Oatmeal & Maple-Bacon Pecan Oatmeal. They're both scrumptious!

I hope #BrunchWeek has given you plenty of ideas for your celebrations! A huge thanks to our many wonderful sponsors and our hostesses, Terri from Love and Confections & Susan from The Girl in the Little Red Kitchen!  If you haven't entered to win one of our giveaway prizes, be sure to do so by using the Rafflecopter widget below!
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Looking for more fabulous recipes? These gals know their brunch foods!

Brunch Beverages:

• Mother's Tea from The Vintage Cook
• Strawberry-Rhubarb Shrub from Healthy.Delicious.
• Smoky Chipotle Bloody Mary from Sarcastic Cooking
• Elderberry Whiskey Peach Smash from {i love} my disorganized life
• Moscato Mojitos from Real Housemoms

Brunch Eggs:

• Duck Hash from The Girl In The Little Red Kitchen
• Cracked Crab Artichoke Benedict from Culinary Adventures with Camilla
• Pancetta and Veggie Breakfast Skillet from Eat Your Heart Out

Brunch Mains:

• Spinach, Apple & Chicken Salad from White Lights on Wednesday

Brunch Breads:

• French Toast Bake with Peaches and Almond Streusel from Food Faith Fitness
• Mini Carrot Cake Pancake Stacks from Neighborfood
• Carrot Cake Breakfast Cookies from The Spiffy Cookie
• Peanut Butter and Jelly Baked Oatmeal from Take A Bite Out of Boca
• Croque Madame Waffle from Hip Foodie Mom
• Vanilla Chai Quick Bread from Savvy Eats
• Blueberry Coffee Cake from My Catholic Kitchen
• DIY Instant Oatmeal Bar from The Kitchen Prep

Brunch Fruit and Sides:

• Lemon Blueberry Parfait from Love and Confections
• Berry Mint Salad from Cooking In Stilettos

Brunch Desserts:

• Chocolate Hazelnut Linzer Cookies from Hungry Couple
• Lemon Curd Mousse Sugar Cookie Cups from Chelsea's Messy Apron
• Cinnamon Coffee Cake from Jen's Favorite Cookies

D.I.Y. Instant Oatmeal - Base Recipe

1/4 cup quick cooking oats
1/2 cup your choice liquid - Suggestions: milk, almond milk, water, etc.
2 teaspoons* sweetener of choice - Suggestions: brown sugar, honey, maple syrup, etc.
1/4 teaspoon spice of choice - Suggestions: cinnamon, cardamom, ground ginger, etc.
1/8 to 1/4 teaspoon extract of choice - Suggestions: vanilla, almond, coconut, coffee, etc.
Desired amount of mix-ins - Suggestions:
 - Dried fruit {raisins, dried cranberries, dried blueberries, dried mango, banana chips, etc.}
 - Chopped fresh fruit {apples, strawberries, bananas, blueberries, etc.}
 - Nuts {pecans, almonds, walnuts, hazelnuts, etc.}
 - Healthy add-ins {flax, chia seeds, protein powder, etc.}
 - Nut Butters {peanut butter, almond butter, sunbutter, etc.}
 - Jellys, Jams & Preserves {any flavor}
 - Naughty add-ins {cookie pieces, mini chocolate chips, marshmallows, caramel, bacon!}

*2 teaspoons is a good start for some sweeteness, but if you'd like sweeter oatmeal, add a bit more.

Mocha Chip Oatmeal

1/4 cup quick cooking oats
1/2 cup milk milk of choice
2 teaspoons brown sugar
1/4 teaspoon vanilla extract
1/4 teaspoon coffee extract*
1 to 1/2 tablespoons mini semi-sweet chocolate chips

1. Combine oats, milk, brown sugar, coffee extract and cinnamon in a microwave-safe bowl.
2. Microwave mixture on high for 90 seconds to 1 minute 50 seconds {depending on how thick you like your oatmeal}.
3. Stir until slightly thickened and cooled.
4. Mix in mini chocolate chips.

*If you don't have coffee extract, you can use 1/2 teaspoon of instant coffee granules instead or replace half of milk measure with strong-brewed coffee.

Maple-Bacon Pecan Oatmeal

1/4 cup quick cooking oats, such as Bob's Red Mill
1/2 cup milk of choice
1 tablespoon maple syrup
1/4 teaspoon vanilla extract
1/4 teaspoon cinnamon
2 tablespoons pecans, chopped
2 tablespoons crispy bacon, chopped

1. Combine oats, milk, maple syrup, vanilla and cinnamon in a microwave-safe bowl.
2. Microwave mixture on high for 90 seconds to 1 minute 50 seconds {depending on how thick you like your oatmeal}.
3. Stir until slightly thickened and cooled.
4. Mix in pecans and bacon. Drizzle with extra maple syrup if desired.

#BrunchWeek: Bacon, Cheddar, Zucchini Quiche

I am in a constant battle of one-upping myself in the kitchen. It's hard not to be when you've made a whole lot of the classics and you follow other bloggers who somehow magically come up with what seem like flavor combos and recipes that have never been done before.

So, of course, when it comes to a project like #BrunchWeek, my mind immediately starts racing at the prospect of a chance to create new, mind-blowing recipes. The planning for this week was no different.

But you know what? Something made me stop right in my tracks in the midst of my idea collecting and recipe concocting and get a grip. Because I realized that I knew exactly how to throw myself for a loop {and hopefully knock your socks off in the process}: Go back to basics.

That's right. Nothing fancy. Nothing crazy or extravagant. Just a simple, elegant quiche. 

I get so caught up in my love of food and flavors that I sometimes forget how fabulous "plain" can be. Case in point: Good vanilla ice cream. Chocolate chip cookies. Mac & cheese. Tell me you would turn up your nose at any of these. That's what I thought.

Quiche has gained its rightful spot on many a brunch menu because of its ease of preparation and crowd-pleasing abilities. I mean, it's basically savory pie for breakfast. You can toss in whatever the heck you want and it almost always turns out great. It complements other brunch options because it isn't too overpowering or underwhelming. It's the Miss Congeniality of the brunch world.

In this case, flaky, buttery crust nestles a rich, creamy egg custard. The addition of cheddar, bacon and Baloian Farms zucchini {you know, to balance out all the butter and cheese}, give it all the interest it needs to stand out in the brunch buffet.

I really can't think of anything easier than quiche that turns out as good. Need to save time? "Cheat" with a store bought pie crust. They often come in a 2 pack, so you'll have one to freeze for the next time you decide to impress your guests. Bonus: Quiche is fantastic for making ahead, and even freezing and reheating.

So, stop pulling your hair out trying to reinvent the wheel. Make this quiche and remind yourself why it's been a long-time favorite for a reason.

Check out the rest of the mouthwatering recipes from our #BrunchWeek bloggers:

Brunch Beverages:

• Raspberry-Mango Batido from Foxes Love Lemons
• Blackberry Mimosas from Quarter Life (Crisis) Cuisine

Brunch Egg Dishes:

• Spinach Bell Pepper Frittata from That Skinny Chick Can Bake
• Corn Souffle from Hungry Couple
• Croque Madame Muffins from Cooking in Stilettos
• Fajita Vegetable Quesadillas with Eggs and Avocado Hollandaise from Sarcastic Cooking
• Bacon, Cheddar, Zucchini Quiche from The Kitchen Prep
• Tortilla Espanola from Savvy Eats

Brunch Breads and Grains:

• Blueberry Cornmeal Waffles from The Girl in the Little Red Kitchen
• Busy Bee's Granola from Culinary Adventures with Camilla
• Chocolate Dipped Banana Hazelnut Pancake Kebabs from Food Faith Fitness
• Springtime Sweet Rolls from Eat Your Heart Out
• 10 Minute English Muffin Cream Cheese Danish from Neighborfood
• Lemon Poppyseed Scones from Real Housemoms
• Apple Croissants from Hip Foodie Mom
• Fig and Oatmeal Breakfast Bar from My Catholic Kitchen
• Banana Chocolate Chip Muffins from Jen's Favorite Cookies

Brunch Fruits, Vegetables, Sides: 

• Roasted Beet Salad with Pistachios and Blue Cheese from Healthy. Delicious.
• Caramelized Onion, Apple and Gruyere Bites from Take a Bite out of Boca
• Savory Truffles from Jane's Adventures in Dinner

Brunch Desserts: 

• Orange Marmalade Pound Cake from Love and Confections
• Hazelnut-Blackberry Cottage Pudding from The Vintage Cook
• Surprise Inside Orange Pound Cake from Chelsea's Messy Apron
• Strawberry Hazelnut Crumble with Coconut Whipped Cream from The Little Ferraro Kitchen
• Corn Fritter Shortcakes with Maple Whipped Cream from The Spiffy Cookie
• 
  

Don't forget to enter to win one of many fun prizes from our sponsors!
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Disclosure: No compensation was given for this post. However, Baloian Farms did provide me with free samples of their squash and zucchini. As always, the opinions here are all my own!

Bacon, Cheddar, Zucchini Quiche
Adapted from About.com

1 deep dish pie shell, store bought or your favorite recipe
4 eggs, lightly beaten
1 1/2 cups half & half
1/4 teaspoon thyme
1/4 teaspoon salt
1/4 teaspoon white pepper
1 cup sharp cheddar {or your favorite} cheese, shredded
1 cup zucchini, grated, plus extra for garnish cut into thin rounds*
6-8 strips of bacon, cooked until crisp and crumbled

1. Place the crust on a baking sheet.** Follow pie crust directions and bake until lightly golden. {400 degree oven for about 6-9 minutes} Remove from oven and turn heat down to 375 degrees.

2. In a large bowl, whisk together eggs, half & half, thyme, salt and pepper. Add most of the cheese {I like to save a small amount for sprinkling on top}, and zucchini except for the rounds for garnish.

3. Stir in most of the cooked, crumbled bacon, saving a bit for the top.

4. Pour the mixture into the baked pie shell. Arrange zucchini slices on top, if desired, and sprinkle with remaining cheese and bacon.

5. Bake for about 30-40 minutes or until the center is set and the top is lightly golden.

Allow to cool for about 20 minutes before slicing.

*In order to ensure that your filling doesn't get runny, it's best to wring out your zucchini to remove as much water as possible. Another method is to place the grated zucchini in a colander over a large bowl and sprinkle lightly with salt. Wait for some of the moisture to be pulled out {about an hour or two} before placing in a clean kitchen towel or cheese cloth and wringing out.

** Placing the pie shell on a baking sheet makes it much easier to move once it is filled with the egg mixture & prevents any spills in the oven.

#BrunchWeek: Orange-Rosemary Mocktails

May is here and that can only mean one thing: It's Brunch Week once again!

This year, Terri of Love and Confections and Susan of The Girl In The Little Red Kitchen are hosting this week-long event of scrumptious recipes revolving around our favorite indecisive meal -- brunch!  From today to May 11th, 32 bloggers will be bringing you their best brunch game; from cocktails to Eggs Benedict to donuts, there is truly something for everything this week!

When there's an event this big and exciting, it's only natural to want to give something away Oprah-style. {i.e. "You get a car! And you get a car!! And YOU get a car!"} Or a few somethings, in this case. {But sorry, no actual cars. Darn.} Our amazing sponsors have donated some great prizes for a gigantic giveaway, so make sure to learn more about each of them when you have a chance!

Brunch Week happens to lead up to another fabulous May celebration: Mother's Day. Because hard-working Moms deserve to have a day where they're allowed to wake up late enough to find themselves smack dab in the middle of the hours of breakfast and lunch. And, more importantly, they should be fed delicious, brunchy things that make their tummies happy.

Lots of mamas take advantage of this time to indulge in boozy beverages with their French toast and quiche {bottoms up, ladies!}, but my own mom has never been one of them. She's never been much of a drinker {I have no idea where I came from -- kidding.}, so I crafted this "mocktail" in her honor.

The combination of citrus juices with rosemary simple syrup, topped with bubbly soda water or mineral water is surprisingly uplifting and refreshing. It's something a bit more special than plain OJ without necessarily hitting the hard stuff before the afternoon hours {although, quite honestly, champagne or a little glug of vodka probably wouldn't do it any harm if you so choose to partake.} And the recipe? As simple as boiling some water and squeezing some fruit.

Gorgeous and delightful.

Want to know what's up for grabs in our grand giveaway? Well, there are so many prizes you can win from our generous sponsors that I'm going to be sharing them in a separate post later today! But you can't win anything at all if you don't enter... so get to it!

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And don't forget to take a peek at all the other great Brunch Week recipes floating around out there:

Brunch Beverages:

• Frozen Peach Bellini from Love and Confections
• Raspberry Tequila Sunrise from The Spiffy Cookie
• Mango Mimosa from My Catholic Kitchen
• Pineapple Peach Mimosa from Big Bear's Wife
• Rosemary-Orange Mocktail from The Kitchen Prep

Brunch Eggs:

• Corn Souffle from Hungry Couple
• Polenta Cakes with Crab & Eggs from Foxes Love Lemons
• Sausage, Spinach and Tater Tot Breakfast Casserole from Neighborfood
• Loaded Veggie Frittata with Sweet Potato and Hatch Chile from The Little Ferraro Kitchen
• Mexican Omelete with Plantain, Avocado and Mango Hash from Take A Bite Out of Boca
• Veggie and Scalloped Potato Frittata from Hip Foodie Mom
• Apple and Sweet Potato Egg Muffin Cups from Cupcakes & Kale Chips
• Frittata Muffins from Jane's Adventures in Dining

Main Brunch Dishes:

• Muscat-Glazed Lamb Lollipops with Roasted Grapes from Culinary Adventures with Camilla
• Spinach & Mushroom Quiche from Real Housemoms
• Paleo & Chicken Waffles from Quarter Life (Crisis) Cuisine

Brunch Breads and Grains:

• Dutch Baby with Roasted Strawberries from The Girl In The Little Red Kitchen
• Strawberry Mascarpone Stuffed French Toast from That Skinny Chick Can Bake
• Strawberry Lemon Crepes from Food Faith Fitness
• Carrot Cake Steel Cut Oatmeal from It's Yummi!
• Banana Bacon Pancakes from Eat Your Heart Out
• Raspberry Oatmeal Pancakes from Healthy.Delicious.
• Mexican Chocolate French Toast with Spiced Blackberry Syrup from Cooking in Stilettos
• Brown Butter Peanut Butter Doughnuts with Mixed Berry Jelly Icing from Sarcastic Cooking
• Baked Chocolate Hazelnut Donuts from {i love} My Disorganized Life
• Banana Coconut Milk Pancakes from Chocolate Moosey
• Pumpernickel Bagels from Jen's Favorite Cookies

Brunch Sides: 

• Honeycrisp and & Carrot Waldorf from The Vintage Cook
• Hazelnut Crepes with Rum Peaches from Savvy Eats

Brunch Desserts: 

• Greek Yogurt Chocolate Cake from Roxana's Home Baking
• Simple Oatmeal Cookie Jam Bars from Chelsea's Messy Apron

Orange-Rosemary Mocktails

Adapted from Food & Wine

Makes 1 serving

2 ounces fresh orange juice
2 ounces blood orange juice
1/2 ounce fresh lemon juice
1/2 ounce rosemary simple syrup
2 ounces club soda or sparkling mineral water
{Optional} Rosemary sprig for garnish & orange slice for garnish

1. In a cocktail shaker filled with ice, combine orange juices, lemon juice and simple syrup. Shake vigorously until chilled. 

2. Pour into a glass and top with sparkling water. Garnish with a sprig of rosemary and an orange slice if desired.

For simple syrup:

1/2 cup water
1/2 cup sugar
2 sprigs rosemary

Bring water and sugar to a boil in a small pot over medium-high heat, stirring to make sure sugar is dissolved. Remove from heat. Steep rosemary sprigs in hot liquid for 10-15 minutes to infuse. Remove rosemary, cool completely and store in an airtight container until ready to use.

Brunch Week: Dark Chocolate-Orange & Walnut Banana Bread

I can hardly believe that Brunch Week is already coming to a close. Since we'll be wrapping up the brunch recipes tomorrow {and announcing giveaway winners... yay!} I'm posting in honor of one of the "brunchiest" celebrations I can think of: Mother's Day!

There are lots of things you can inherit from your mother: Physical characteristics, personality traits, and habits. In my case, my mom passed down her love of organization and order... her strong work ethic... her unfailing resolve {ahem... hard-headedness}... and most of all, her sweet tooth.

My mom has always LOVED chocolate. It's kind of her thing. As a child, my broad understanding of her as a person was that she was fun and caring, that she loved books and reading, and that you didn't mess with her chocolate. {Or ice cream, for that matter.}

She shared her appreciation for Mint Chocolate Chip Ice Cream and gourmet hot chocolate with my sisters and me, and inadvertently turned me into the baker I am today.

You can blame her for the abundance of sweet treats I feel the need to share on this blog.

Anyway, some mom's feel honored when they're given a trip to the spa on their special day. Some feel like a queen when they're showered in jewelry or bouquets of pretty flowers.

But my mom? The way to show my mom you love her is in the form of chocolatey goodness.

That's when you really see her eyes light up.

So, when choosing a Brunch Week recipe to say, "I love you, Mom", it became clear that Eggs Benedict and French Toast wasn't going to cut it.

But this Dark Chocolate-Orange & Walnut Banana Bread just might.

One of my mom's favorite flavor combos is chocolate and orange... another thing she happened to pass down to me. Adding a complex twist to plain banana bread, this recipe combines the two flavors in a rich, orange-scented delight. California Walnuts studded throughout the bread give a it little crunch, and chocolate chips create pockets of melty sweetness throughout. This easy to make quick bread comes together quickly in a brunch treat that's almost more dessert than brunch.

And that's just the way Mom likes it.

Happy Mother's Day to all of you, and especially to the woman who honed my palate when it comes to sweet treats... my Mom!

Looking for more brunch recipes to shower your mama with love on her special day? These lovely bloggers have got just what you need to complete your Mother's Day menu:

Brunch Drink Recipes

Mango Lime Bellinis by Cook the Story
Strawberry Sangrias by Kokocooks

Breads, Grains, Cereals and Pancake-type Yums

Souffle Pancakes with Bacon Flowers by Jane’s Adventures in Dinner
Mini Breakfast Pizzas by Sweet Remedy
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Whole Wheat Blueberry and Sour Cream Pancakes by Sarcastic Cooking

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Thai Orchid Salmon Salad by Culinary Adventures with Camilla

Egg Recipes

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Brunch Dessert Recipes

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Candied Bacon Brownies by {i love} my disorganized life
Turtles French Toast by Cravings of a Lunatic
Chocolate Chiffon Cakee by Love and Confections
Dark Chocolate-Orange & Walnut Banana Bread by The Kitchen Prep


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Dark Chocolate-Orange & Walnut Banana Bread
Inspired by Better Homes & Gardens

2 cups all purpose flour
1/4 cup +1 tablespoon dark cocoa powder {I use Hershey's Special Dark}
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup chopped walnuts
1/2 {heaping} cup semi-sweet chocolate chips
1 cup ripe banana, mashed {approximately 2 large ripe bananas}
2 eggs
3/4 cup granulated sugar
1/2 cup vegetable or canola oil
1/3 cup Greek yogurt
1 tablespoon fresh orange zest
1 teaspoon vanilla extract
1/4 teaspoon orange extact {optional}

 1. Preheat the oven to 350 degrees. Prepare a 9x5x3 inch loaf pan {or glass baking dish} by spraying with non-stick cooking spray. Set aside.

2. In a medium bowl, sift together flour, dark cocoa powder, baking powder, baking soda, and salt. Mix in chopped walnuts and chocolate chips, and toss to coat.

3. In a separate bowl, whisk together mashed banana, eggs, sugar, oil, Greek yogurt, orange zest, vanilla extract, and orange extract if using. Stir until smooth.

4. Pour wet ingredients into dry ingredients and stir until just moistened. {It's ok if there are a few lumps in there.}

5. Pour batter into prepared loaf pan and bake for 55 to 65 minutes, until a skewer inserted in the center comes out mostly clean. {There will probably be some moist crumbs, which is ok. You just want to make sure it's not wet batter in the center.}

6. Cool on a wire rack for 20-30 minutes, then remove from pan.

Chocolate Glaze

3 tablespoons semi-sweet chocolate chips
2 tablespoons heavy cream

1. Combine ingredients in a small bowl and heat in the microwave on high, 30-45 seconds, stopping and stirring half way through cooking time.

2. Stir until completely melted and smooth, then drizzle over bread.