Mother’s Day is just around the corner!
checkout this incredible printable from Amanda’s Parties! it stunned me the moment I saw it! All of my favorite colors! Lime, pink and fabulous! Go check out her site for more great party ideas!!
Check out all the great stuff that is FREE for download from Amanda’s site!
– “Happy Mother’s Day” banner
– Chevron pattern blank food tent cards or placecards
– 2″ logos for cupcake toppers
– 2.5″ background designs for cupcake toppers
– 1″ logos for toothpick embellishments
– Drink wraps
– Napkin wraps
– 3 different cupcake wraps
– Hershey Kiss circles (to use with a 3/4″ circle punch)
– Fill in Mother’s Day Brunch invitation
– Fill in Mother’s Day Lunch invitation
– Blank Mother’s Day Brunch invitation
– Blank Mother’s Day Lunch invitation
– Blank Menu card
– “Happy” “Mother’s” “Day” yard picks
– “Happy Mother’s Day” door sign
– Centerpiece picks
– “Happy Mother’s Day” tags
– 3 colored straw or toothpick flags
– 5 coordinating paper patterns
Now on to delicious brunch ideas that would go perfect with your new printables!!
Blueberry Almond Scones
2 cups all-purpose flour, plus more for working dough
1/4 cup granulated sugar, plus 1 tbsp for sprinkling tops of scones, if desired
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
4 tbsp unsalted butter, cold and cut into small pieces
1 cup chopped blueberries
1/4 cup almonds, sliced
3/4 cup vanilla Greek yogurt
Preheat oven to 425 degrees F and line a 9×13 baking sheet with a silpat or parchment paper. In a medium-sized bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Using a pastry cutter (or your fingers), mix butter pieces into dry ingredients until coarse, pea-sized pieces are formed.
Stir in blueberries, almonds, and then the yogurt until dough comes together. Do not over mix. Turn dough onto floured surface and gently work. Press dough into a circle 1 1/2 inches thick. Cut dough into 8 wedges. Brush with whipping cream. Sprinkle with turbinado sugar. Place on lined baking sheet and bake until edges begin to turn golden, 11-12 minutes.
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Egg Puff Souffle
4 eggs, lightly beaten
2 tablespoons heavy cream
1/4 cup shredded swiss cheese
1 tablespoon shredded Parmesan cheese, plus more for topping if desired
1/4 teaspoon salt
black pepper
2 tablespoon light onion and herb cream cheese
1/4 cup crumbled bacon
2 tablespoons frozen spinach, well drained
1 package puff pastry, 1 sheet divided into 1/4ths
Preheat oven to 375F. Mix 3 eggs, milk, and heavy cream in a large bowl. Add shredded Cheddar cheese, Parmesan, spinach, and salt and mix. Microwave the egg mixture in 30 second increments on high, stirring after each beep until you have a 1/2 cooked egg mixture.
Roll out 1 puff pastry sheet slightly and cut into 4 squares. Place in a well greased tart tin. Leave excess dough hanging over side. Place cooked bacon slice across bottom and over the sides. Pour in equal amounts of egg mixture into tins. Top with additional Parmesan cheese. Bake for 20-25 or until egg is set and crust is golden brown.