Mother’s Day
Celebrating the women who feed our souls
6 Recipes
Mother’s Day in this house is usually me waking up to three kids screaming about breakfast in bed, a kitchen that looks like an explosion happened, and whatever sweet chaos they managed to coordinate. Last year Jake actually got the kids to make me pancakes without burning down the house, which I’m pretty sure deserves its own holiday. Wyatt kept flipping them too early, Clara was in charge of syrup and managed to get it everywhere except on the food, and Mason—bless him—just kept asking me questions from the doorway while I was trying to lie in bed and enjoy my “day off.”
But here’s the truth that nobody tells you about being a mom: Mother’s Day is nice, but what really matters is the Tuesday at 2 p.m. when someone else handles dinner. That said, I do love having an excuse to make food that feels like a celebration of me, which sounds selfish until you realize that cooking IS how I love people. So Mother’s Day breakfast is my favorite meal to make because it’s slow and luxurious and doesn’t involve anyone asking me what’s for dinner while I’m already cooking it.
The scones are lemon-forward and delicate, which is what I want in a May morning. The quiche is something I can prep the night before, which means I actually get to enjoy people being at the table instead of being chained to the stove. And if the kitchen is messy and Jake had good intentions but questionable execution? That’s the point. It’s not about perfection; it’s about someone trying.
The Menu
Cream Cheese Stuffed French Toast Casserole
Make it the night before, bake it in the morning.
High-Protein Cottage Cheese Pancakes
Fluffy, protein-packed, and the kids will not even notice the cottage cheese.
Old-Fashioned Lemon Bars
Bright, tangy, and buttery. Nana Ruth’s recipe, the way she always did.
Old-Fashioned Strawberry Shortcake
Real biscuit shortcake with fresh strawberries and whipped cream.
No-Bake Strawberry Icebox Cake
Cool, creamy, and requires zero oven time. Perfect when May feels like summer.
Nana Ruth’s Carrot Cake
Dense, spiced, and loaded with cream cheese frosting.
Maggie’s Mother’s Day Kitchen Tip
Cold butter is your scone secret—don’t even think about cutting corners here. I freeze my butter cubes for ten minutes, and I work fast so they stay cold and small. That’s what gives you those tender, flaky layers instead of dense hockey pucks. And don’t overwork the dough; mix just until it comes together. Your hands will feel impatient, but trust me.
I hope these recipes bring as much joy to your Mother’s Day table as they bring to ours. Cooking for people you love is the best kind of magic.
— Maggie