I hope everyone had a nice celebration. I got texts from loved ones and long phone calls from my sons. 🥰 I also took the opportunity to cook some of my favorite dishes, plus have fun trying out new ones!
First off I made Rosie Londoner’s Easy French Yogurt Pot Cake and had it for breakfast. What? It’s Mother’s Day I can have cake for breakfast if I want to!
French Yogurt Pot Cake
Preheat oven to 350F degrees.
1 4-5oz pot of Unsweetened Plain Yogurt
(Empty the yogurt into a bowl and then use the clean pot for the rest of your measurements…that’s why it’s so easy!)
2 pots Self Raising Flour
1 pot White Sugar
3 Large Eggs
1/2 pot Vegetable or Coconut Oil
A splash of Vanilla Extract
Pinch of Salt
Handful of Blueberries (or chocolate chips!)
Combine all of the above ingredients and stir to mix well.
Line a 8×4 loaf pan with parchment or coat very well with cooking spray.
Scrape batter into the loaf pan and wiggle it until the batter is smooth, pop your berries or chips into the top.
Bake in the oven for 45mins to 1 hour or until a toothpick inserted in the middle comes out clean.
Allow to cool in the pan then serve with a sprinkling of powdered sugar.
For cocktail hour my husband made a Bees Knees!
The Bees Knees
2 parts Gin
1 part Lemon Juice
1 part Honey Simple Syrup* (I like mine to have a lot of honey flavor add less if you’d prefer less sweet)
Pour all ingredients into a cocktail shaker with ice and shake until very cold
Serve up in a coup glass.
*For the Honey Simple Syrup
Add 1/2 cup honey and 1/2 cup water to a small saucepan over medium heat. (You can experiment and decide how much of a honey flavor you want in your syrup. The more honey you use, the thicker the syrup and stronger in flavor it will be.) Stir until blended. Strain into a jar and seal tightly with a lid. Will keep for 1 month in the refrigerator.
Bon Appetit Mom!