Mother's Day Brunch

For Mother's Day in Chicago, Katie flew in from NYC to spend the weekend with our Momma. We planned a light brunch to celebrate the lovely ladies in our lives. We made banana bread waffles + plain waffles served with peach or blueberry compote and fresh vanilla whipped cream. We also had scrambled eggs, bacon, fresh fruit, blueberry scones, Intelligentsia coffee + mimosas. For dessert (because we can never miss an opportunity to eat dessert) we enjoyed a yellow layer cake with raspberry frosting. This frosting is delicious and is especially great on chocolate cake. My Aunt Judy once told me that doilies can make anything look good, so... I displayed my cake on top of my new reusable doilies from Ikea.

Happy Mother's Day to all the Moms out there! I'm lucky to have such amazing women in my life!

Raspberry Frosting:

1/2 cup margarine

1/2 cup unsalted butter, softened

3 1/2- 4 cups powdered sugar

1 tsp vanilla

1-2 tbsp milk or cream

1-2 tbsp raspberry preserves

Whip all the ingredients together, adding the raspberry preserves in last. Add as much or as little of the preserves as you would like until it reaches the taste and color you desire.

Shout out to Julia for her superb waffle iron skills!