Mother's Day Brunch with Cost Plus World Market

This post was done in collaboration with Cost Plus World Market. As always, all opinions are completely my own. I am so thankful for the opportunities to work with brands I truly love. Thank you all for your continued readership and support!

It's just around the corner.  The day that we all (hopefully) remember to do the one thing we should be doing constantly.  It is time to show our mamas how much we love and appreciate them, and how very thankful we are that they put up with our drama long enough to shape us into fairly decent adults. 

Many years ago, my mother wisely established an hour she called "quiet time."  After lunch, my siblings were laid down for their naps and I was sent off to my room or sat on the couch to read my American Girl magazines while my mother cleaned, watched Martha Stewart, or, occasionally, took a nap.  These hours not only provided a respite for my mother, but also taught us to play on our own and to use our imaginations.  

Typically my creativity stayed within the realm of Barbie dolls and coloring books, but sometimes, during those quiet hours, I would creep into the kitchen to make my mother a surprise. Microwaved pinwheels of American cheese and Wonder Bread were one of my specialties, but the most remembered creation was my teddy bear cake that was baked during one such quiet hour.  

I was immensely proud of the bear-shaped creation that I had baked in the toaster oven - the only cooking source I was allowed to use at the time.  It was slightly raw and studded with cinnamon heart candies, and I cannot promise you that the ingredient list spanned beyond eggs, sugar, and milk, but I could not wait for my mother to wake up so that I could present my masterpiece. 

While she had to pick around the bits of raw egg, she was just as proud of me that day as she was when I made her this coffee cake last week.  That is because she is my mama, and mothers are the most lovely kind of delusional. 

I hope I am not deceiving myself when I boast that my baking abilities have evolved a bit over the past fourteen years.  At least for this cake I used a proper oven. 

My mother has always loved coffee cake so I knew it had to have a place on our brunch menu. This particular version is dotted with ripe blackberries and swirled with blackberry preserves to bring summery notes to this spicy cinnamon cake. The sugary crumb topping is my favorite part.

Whether or not you plan on preparing a full brunch, I think this cake would be so lovely gifted in one of these beautiful ceramic bakers. Homemade Mother’s Day gifts are often the best.

Even before the days of my toaster oven cakes, my mother used to put heavily sweetened coffee in my sippy cup so I could participate in her morning ritual.  Ever since those days, few outings have gone by without us making a stop for coffee.  My mother's favorite?  The white chocolate mocha.  

As I was thinking of the perfect brunch, coffee seemed a necessity, but I wanted to make it extra special for the occasion. Two bars of Lindt white chocolate and a heavy helping of whipped cream later, I had a pitcher full of something I would happily enjoy on any occasion. Oh yes, Monday morning definitely counts as a special occasion.

These iced white chocolate mochas were declared by both mother and sister to be better than you-know-who's and they are embarrassingly simple to make.

Fragrant, vanilla bean coffee is brewed strong and allowed to cool to room temperature. Half and half is heated and chopped white chocolate stirred in, creating a sweet, smooth syrup. The white chocolate cream is stirred into the cooled coffee, poured over cups of ice, and then topped with a liberal swirl of whipped cream and a sprinkling of these adorable chocolate curls.

Friends, you really need to make a pitcher of this stuff immediately.  I want to drink it ALL. DAY. LONG...even if I did get jittery after the first cup.  Worth it.   

Blackberry coffee cake and white chocolate mochas all in less than two hours!  And, if you would like to consider rounding out your brunch with something savory, may I suggest this quiche? 

My sister, mother, and I ate our cake and sipped our coffee in between bursts of laughter on the loveliest of Wednesdays.  The fragrance of the honeysuckle behind my home wafted over the patio, forcing us to forget the time and enjoy the new memories we were making as we celebrated the old ones. 

I found all of these beautiful table linens and accessories - including my new favorite tray - at my local World Market store.

I admittedly allow Mother's Day to sneak up on me most years, but I hope we can all take some extra time this week to love on the ladies that raised us and choked down our most memorable of creations with a beaming smile. 

Happiest of Mother's Days to you all! 

Sincerely, 

Pedantic Foodie

You can find all of these products as well as hundreds of other brunch essentials at your your own local World Market store!

---

SHOP THIS POST!!

galvanized tray // organic cinnamon // floral philipa napkins // measuring spoons // pinch bowls // chocolate curls // lanterns // floral runner // plastic pitcher // Lindt white chocolate // floral baking pan // vanilla extract // gold rimmed acrylic glasses // seedless blackberry jam

View fullsize

View fullsize

View fullsize

View fullsize

View fullsize

View fullsize

View fullsize

View fullsize

View fullsize

View fullsize

View fullsize

View fullsize

View fullsize

View fullsize

---

Blackberry Coffee Cake

makes one 11.5x7.5-inch pan / basic cake recipe loosely adapted from Ina Garten
 

for the cinnamon swirl

6 tablespoons brown sugar

3/4 cup all-purpose flour

2 1/4 teaspoons ground cinnamon

pinch kosher salt

4 tablespoons unsalted butter, cold and cut into cubes

In a small bowl, combine brown sugar, flour, ground cinnamon, and salt. Use a fork to mix. Toss in butter and use your fingertips to work the mixture until it has the texture of rough cornmeal. Refrigerate until ready to use.

for the crumb topping

1/2 cup granulated sugar

1/3 cup cake flour

4 tablespoons unsalted butter, cold and cut into cubes

In a small bowl, combine sugar and cake flour. Use the tips of your fingers to work the butter into the flour mixture until the butter is in pea-sized pieces. Refrigerate until ready to use.

for the cake batter

3/4 cup unsalted butter, softened

1 1/2 cups granulated sugar

4 eggs

1 1/2 teaspoon vanilla extract

1 1/4 cups full fat sour cream

2 cups cake flour

1/2 cup all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground nutmeg

1/2 cup seedless blackberry preserves

1/2 cup fresh blackberries tossed with 1 tablespoon all-purpose flour (shake off excess flour)

Cook's Note: Tossing the berries in a bit of flour before adding them to the batter will prevent them from sinking to the bottom of the pan when baked.

Preheat oven to 350 degrees. Coat a 11.5x7.5 baking pan with nonstick spray.

Fit your stand mixer with the paddle attachment and beat butter on medium speed for one minute. Beat in sugar.

With the mixer on low speed, add eggs one at a time, scraping down the sides as needed. Add vanilla and sour cream.

Sift to combine flours, baking powder, baking soda, salt and nutmeg. With the mixer on low speed, slowly add the flour mixture until the batter is smooth.

Fold 2/3 of the batter into the prepared pan and top with preserves. Use a large spoon to place tablespoons of preserves over the batter, then use a butter knife to swirl the preserves into the cake batter. Press the flour-coated berries down into the batter and top with the cinnamon swirl mixture.

Fold the remaining batter into the pan and and smooth over with a spatula. Sprinkle with the crumb topping.

Bake for 50-60 minutes, until the cake is golden and a fork inserted into the center comes out clean. Allow to cool completely before serving (about 90 minutes). Enjoy!

Iced White Chocolate Mocha

serves 4

1/2 cup ground vanilla bean coffee

pinch of kosher salt

3 cups boiling water

1/3 cup granulated sugar

1 1/2 cups half and half, divided use

2 (4.4oz) Lindt white chocolate bars, roughly chopped

whipped cream (1 cup heavy cream beaten with 1/3 cup confectioner's sugar)

chocolate curls, for garnish Cook's Note: A pinch of kosher salt is the difference between a bitter brew and a perfect cup of coffee. Salt naturally counteracts bitterness! Place ground coffee and salt in a french press and top with boiling water. Allow to brew for 6 minutes before pressing. Transfer the brewed coffee to a pitcher and stir in granulated sugar; refrigerate until cool.

In a small saucepan, heat 1 cup of half and half over medium heat; until just simmering. Remove from heat and stir in chopped chocolate until completely smooth. Stir in remaining 1/2 cup half and half. Pour the white chocolate mixture into the cooled coffee and stir to combine.

*Cook's Note: It is important that the white chocolate be fully melted, otherwise little bits of unmelted chocolate will seize up and become hard when added to the cooled coffee. *

Pour coffee over cups of ice and top with whipped cream and chocolate curls. Enjoy!

---

You can enter here for a chance to win a $2,500 World Market shopping spree for you and a $2,500 shopping spree for an amazing woman in your life. Enter by June 4th, 2017.

Also, all through the month May, you can support the American Cancer Society by shopping World Market's collection of jewelry. 10% of all sales will be donated.

Vanilla Spiced Iced Coffee // World Market + Pedantic Foodie

Hey there. Happy Monday. How is it already August?! Today I’ve partnered with World Market to bring you something cool and refreshing, with the caffeinated kick we need to wrap our heads around this summertime craziness.

I know that summer is by no means over, but it is the last full month and I feel the need to wrap my arms around it, and thank this beautiful season for giving me some of the most wonderful days. 

I have been trying to limit my coffee intake to two or three times a week, and it's HARD! But considering that coffee often makes me shake like my grandmother's vibrating recliner, it is for the best.

I sound responsible right now, but the truth is that my fiancé swore off sodas in an attempt to help me keep my coffee resolution, so I am mostly resisting out of guilt. No doubt that was his evil (read: loving) plan all along.

That does mean, however, that when I do treat myself to a brew, I want it to be the very best. 

This recipe, that I posted a couple weeks ago, is great when I want something really cold and slightly frozen - often in the afternoons, when the heat is at its peak.  In the mornings, however, I prefer something a bit more familiar. 

I had the delight of visiting Hawaii once, several years ago, but I am ashamed to say that the only coffee that reached my lips had a green straw and a siren on the cup.  *sad trombone*

I sorely regret that, especially after I tried this Kona Sunrise Blend and fell in love. It produces a smooth, robust cup that is just slightly nutty. Normally, I would never, ever purchase pre-ground beans, but this is worth the exception. Just make sure you seal the bag tight, and keep it in the freezer until you are ready to use it.

Though this brew does not need any embellishment to make it wonderful, we can bring a little fancy into our warm, August mornings by whipping up a quick simple syrup. 

I used vanilla beans and ground cinnamon, along with equal parts of sugar and water to create a flavorful syrup that will sweeten and flavor our iced coffee.  In my mind, this is the perfect "transition coffee" to take us from summer to fall. 

I have one rule when it comes to iced coffee.

Ice + Coffee does not equal Iced Coffee. 

I have never had a great cup of iced coffee made with warm coffee.  We are going to need to show some patience and forethought in order to make ourselves a proper cup.  

When I am doing particularly well at being a responsible human (which is maybe two weeks out of the year), I like to make a big pot of coffee (usually in my french press) in the afternoon or evening, and stick it in the refrigerator to cool so that I can have an entire week's worth of cold coffee waiting for me in the morning. Preparedness is immensely satisfying. At least, I think it was...it's been a while.

Set a reminder on your phone, put a sticky note on your mirror, do anything, just don't put ice cubes into a hot cup of coffee.  I have broken my one rule countless times and the only thing I have done successfully is to waste a lot of coffee. 

After your coffee has cooled, pour about 6 ounces over a glass of ice and top with a heavy helping of cream and several tablespoons of your spicy syrup.

I'd say this week was off to a good start!

Sincerely, 

Pedantic Foodie

This post was sponsored by Cost Plus World Market, as always all opions are completely my own. You can find all the products used in this post, including the glasses, linens, and tray, at your local Cost Plus World Market store or online!

---

Vanilla Spiced Iced Coffee

for the syrup

(makes one cup)

This syrup can last up to 2 weeks in the refrigerator.  I like to make the full batch and keep it in a jar to use as needed. 

- 1 cup granulated sugar

- 2 tablespoon ground cinnamon 

- 2 madagascar vanilla beans, scraped and seeds removed

- 1 cup water

In a heavy bottomed, 2-quart saucepan, combine sugar, cinnamon, and vanilla beans.  Rub the beans and seeds into the sugar and then cover with water.  

Place over medium heat and bring to a simmer, stirring often to dissolve the sugar.  When the syrup is clear and is simmering steadily, remove from heat and allow to cool.  Strain to remove vanilla beans.  Refrigerate until ready to use.    

for the coffee

(for 1 iced coffee)

- 6 ounces water 

- 2 tablespoons Kona Sunrise Coffee, finely ground 

- 2-3 tablespoons half & half 

- 2-3 tablespoons spiced syrup 

- 1/2 cup ice cubes 

Cook's Note:  The amount of half and half and syrup is entirely up to your personal taste.  I would begin with two tablespoons of each and then taste and adjust if needed. 

Brew coffee according to your manufacturer’s instructions. For this recipe, I used a pour-over coffee maker, but if you are making several cups, I would opt for a french press. Both make a fine, rich brew.

Allow the coffee to cool to room temperature before pouring over ice. I like making a pot of coffee in the evenings and stowing it away in the refrigerator so it is ready to go in the morning.

To make your coffee, fill your glass with plenty of ice and fill 2/3 of the way with coffee. Stir in half & half and spiced syrup to taste. Enjoy!!