Last week Jason asked me what I would like to do for Mother’s Day. “Do you want to go out-of-town? Go to the spa? Go to a nice dinner?” My reply, “Honestly, I just want to sleep.” Says the Mom of twin 7 month old babies.
But really, nothing and I mean NOTHING is more luxurious to a new Mom than sleep. And I would wager that goes for any and all Moms out there, am I right?
So when Boll & Branch sent me a glorious new set of 100% organic cotton sheets, duvet, and throw for Mother’s Day, the clouds parted and a herald of sleep angels came down singing! I kid of course, but I was super excited to sleep on them. Few things are better than fluffy white sheets and duvet. Ah, memories of pre-baby sleep rolling around in my mind.
Anywhoo…in the spirit of sleep and Mother’s Day dreams, I also dreamt up a recipe that I would love to have Mother’s day morning for breakfast in bed. More like what I will make and have Jason reheat and serve me in bed, ha!
Hey, you pick your battles and I got the sheets. Buttermilk waffles piled high with homemade berry syrup, vanilla whipped cream, and topped with fresh berries. The angels are singing again…can you hear them?
So sweet and delicious, you might not even mind the babies sneaking in to cuddle with you in your fluffy new white sheets. So, what are your Mother’s Day plans? Breakfast in bed perhaps? I wish all of you lots and lots of sleep…and waffles.
Disclosure: This post was sponsored by Boll & Branch however the recipe and all opinions expressed here are my own. Thank you for supporting the sponsors who support Freutcake!
- 2 large eggs
- 1 3/4 cups buttermilk
- 8 tablespoons butter, melted and cooled to room temperature
- 2 teaspoons vanilla extract
- 2 cups unbleached all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- In a medium-sized mixing bowl, beat together the eggs, buttermilk, melted butter, and vanilla.
- In a separate bowl whisk together the dry ingredients.
- Combine the wet and dry ingredients, stirring just until nearly smooth; a few small lumps may remain.
- Spray your waffle iron with a non-stick cooking spray before preheating it. Cook waffles according to the manufacturer's directions. For an 8" round waffle iron, use about 1/3 cup batter; cook for 2 to 3 minutes, until the iron stops steaming.
- 6 cups mixed frozen berries
- 2 ½ cups granulated sugar
- ½ cup light corn syrup
- 2 teaspoons cornstarch
- 2 teaspoons vanilla extract
- In a medium saucepan combine frozen berries, sugar, and corn syrup.
- Start to cook berries over medium heat stirring with a wooden spoon until they come to a boil. The mixture may look dry at first but the berries will soften! Cook 10-15 minutes until fruit begins to break down and thicken.
- Working in batches carefully pour hot liquid into a blender and puree. *Hold lid tight with a dishtowel to prevent any hot splatter.
- Carefully strain mixture through a fine mesh sieve into pot.
- Return syrup to the stove over medium heat and whisk in cornstarch. Continue cooking until syrup thickens about 5 minutes.
- Remove form heat and allow syrup to cool slightly.
- Refrigerate until it’s time to use.
- 1 cup heavy whipping cream
- 2 Tablespoons Sugar
- 1 teaspoon vanilla extract
- PREP: Place mixer bowl in the freezer for 20 minutes to chill.
- In chilled bowl of an electric mixer; combine cream, sugar and vanilla and whip on high speed for about 1 minute or until stiff peaks form.