mother s day

We thought, “why put a cherry on top when you can bake a whole bunch right in?” We bet your taste buds will agree.

Triple Chocolate Cherry Cookies

(550 mL) all-purpose flour

baking soda

(2 mL) salt

(2 sticks) (250 mL) Becel® salted margarine sticks or unsalted margarine sticks

(250 mL) firmly packed light brown sugar

(60 mL) granulated sugar

eggs

vanilla extract

(75 mL) white chocolate chips

(75 mL) dark chocolate chips

(125 mL) milk chocolate chips

(125 mL) dried cherries

Step 1

Preheat oven to 375°F (190° C). Combine flour, baking soda and salt in medium bowl; set aside.

Step 2

Beat Becel® sticks with sugars in large bowl. Beat in eggs and vanilla until blended. Gradually add in flour mixture; beat just until blended. Stir in chocolates and cherries. Drop by tablespoonfuls on ungreased baking sheets, 2-inches (5 cm) apart.

Step 3

Bake 7 minutes or until edges are golden. Cool cookies on sheets 2 minutes on wire rack; remove cookies from sheets and cool completely.

You can’t make a masterpiece without a canvas. Start your cookie creations with our plant-based anything goes cookie dough. Customize this recipe with your favourite mix-ins!

Plant-Based Anything Goes Cookie Dough

(425 mL) all-purpose flour

cornstarch

baking powder

(125 mL) Becel® Original margarine

(180 mL) granulated sugar

(60 mL) unsweetened applesauce

Tbsp. (15 mL) soy milk

(150 mL) mix-ins, dark chocolate chunks, nuts, seeds

Preheat oven to 350°F (180°C). Line baking sheet with parchment paper.

Combine flour, cornstarch, baking powder and baking soda in medium bowl; set aside.

Beat Becel® Original margarine and granulated sugar using electric mixer until light and creamy. Beat in applesauce, soy milk and vanilla until blended.

Step 4

Gradually add in flour mixture and beat until just combined, scraping down sides of bowl occasionally (do not overmix). Fold in your choice of mix-ins. Refrigerate dough 30 minutes or until chilled.

Step 5

Drop by tablespoonfuls on prepared baking sheet 2 inches apart. Bake 10 minutes or until edges are golden. Cool 5 minutes on wire rack; remove cookies from baking sheet and cool completely.

Whoa – baked apples in cookies? With the versatile Anything Goes Cookie Dough as our base, we knew these would be delicious.

Baked Apple Cookies

(2 sticks) (250 mL) Becel® salted margarine sticks

(250 mL) rolled oats, divided

(20 mL) ground cinnamon, divided

apples,

Preheat oven to 375°F (190° C). Combine flour, baking soda and salt in medium bowl; set aside. Combine 1 Tbsp. (15 mL.) Becel® sticks, 1/2 cup (125 mL.) oats and 1 tsp. (5 mL.) cinnamon in small bowl; set aside.

Beat remaining Becel® sticks with sugars in large bowl. Beat in eggs and vanilla until blended. Gradually add in flour mixture; beat just until blended. Stir in remaining 1/2 cup (125 mL.) rolled oats and 3 tsp. (15 mL.) cinnamon.

Arrange apple slices on ungreased baking sheet. Place about 1-1/2 Tbsp. (22 mL.) cookie dough in center of each apple slice. Evenly sprinkle with cinnamon oat topping. Bake 12 minutes or until apple slices are tender and cookies are baked through and golden. Cool on sheets. Serve warm or at room temperature.

It&#39;s sugar, spice and OATverything nice with our delicious chai muffins.

'OAT'ver the Top Spiced Chai Muffins

(30 mL) flax meal *

(75 mL) water *

(500 mL) all-purpose flour

(175 mL) firmly packed light brown sugar

(15 mL) baking powder

(5 mL) cinnamon

(2.5 mL) ground ginger

(2.5 mL) ground cardamom

(1 mL) ground nutmeg

(1 mL) ground clove

(1 mL) salt

(250 mL) oat milk

(125 mL) Becel with Oat M!lk, melted

(125 mL) all-purpose flour

(125 mL) rolled oats

(125 mL) firmly packed light brown sugar

(1 mL) cinnamon

(1 mL) ground cardamom

nutmeg clove

(75 mL) Becel with Oat Beverage margarine

Preheat oven to 375°F (190°C). Line 12-cup muffin pan with paper cupcake liners; set aside.

Combine flax meal and water, and let stand 10 minutes.

Combine flour, sugar, baking powder, spices and salt in large bowl until blended. Stir in oat milk, Becel with Oat M!lk margarine and flax egg mixture until smooth.  Evenly spoon into prepared pan.

For STREUSEL TOPPING, combine flour, oats, sugar and spices in medium bowl.  Add Becel and mix with fork until mixture resembles coarse crumbs.  Sprinkle evenly over muffins.

Bake on middle oven rack 18 to 20 minutes until toothpick inserted in centres comes out clean. Cool on wire rack 10 minutes, then remove from pan and cool completely.

Perfect for pasta night family dinners, our Easy Pasta Primavera recipe is so simple to pull together.  We used zucchini, yellow squash and peas, but the beauty of this recipe is that you can customize it with whatever veggies you like.

Easy Pasta Primavera

penne pasta

Country Crock® Original Spread, divided

shallots, sliced

garlic, chopped

vegetables

chicken broth or vegetable broth

mint

lemon

Parmesan cheese

Cook pasta according to package directions.

Meanwhile, Melt 2 tablespoons Country Crock Spread in large nonstick skillet over medium heat.  Add shallots and cook 3 minutes or until tender.  Add garlic and cook 1 minute.

Add vegetables and cook 3 minutes, stirring occasionally.  Stir in broth and simmer 5 minutes or until vegetables are tender. Add remaining tablespoon Country Crock Spread.

Toss vegetable mixture with cooked pasta, mint and lemon zest.  Sprinkle with Parmesan cheese, if desired.

Jane&#39;s Cinnamon Roll recipe may take a little time to pull together, but these cinnamon rolls are so worth it.  They&#39;re easy to make, you just need to set aside time for the rise.  Country Crock gives these Cinnamon Rolls rich buttery flavor.

Jane's Cinnamon Rolls

all-purpose flour

sugar

(1/4 oz.) quick-rising active dry yeast

salt

milk

Country Crock® Original Spread

eggs, lightly beaten

brown sugar

cinnamon

cream cheese, softened

confectioners sugar

In large bowl combine 2 cups flour, sugar, yeast and salt. Heat milk and Country Crock® Spread until very warm (128° - 130°); stir into flour mixture. Add eggs and enough remaining flour to make a soft dough.

Knead on lightly floured surface, adding additional flour if needed, about 8 minutes or until smooth. In another large greased bowl, place dough. Cover and let rise in warm place until doubled, about 1 hour.

In a small bowl, combine sugar and cinnamon. Reserve Country Crock for assembly.

In large bowl, with electric mixer, beat Country Crock with cream cheese. Add remaining ingredients and beat until smooth.

On lightly floured surface, roll dough to 20 x 16-inch rectangle. Spread 6 tablespoons Country Crock®  on the dough, then sprinkle with cinnamon filling.

Step 6

Beginning at long end, roll up, jelly roll style. Pinch seam to seal. With sharp knife, cut into 12 pieces. Arrange, cut side up, in two greased 9-inch cake pans or one 13 x 9-inch baking pan. Cover and let rise in warm place an 1 hour.

Step 7

Preheat oven to 350°. Bake uncovered 20 minutes or until tops are golden.

Step 8

Immediately turn hot rolls onto serving platter and gently separate. Invert and evenly spread tops with Frosting. Serve warm.

Usually, eating is about making choices. One time, we asked ourselves, “cake or cookies?” And that’s when we had this recipe revelation.

Carrot Cake Cookies

(500 mL) quick cooking or old-fashioned oats

(5 mL) salt

Tbsp. (60 mL) Becel® salted margarine sticks or unsalted margarine sticks

Tbsp. (30 mL) Neufchatel cheese

(300 mL) firmly packed light brown sugar

vanilla yogurt

(250 mL) raisins

(125 mL) shredded carrots, (about 1 large carrot)

Combine oats, flour, baking soda and salt in medium bowl; set aside.

Beat Becel® sticks, cream cheese and brown sugar in large bowl with electric mixer until creamy, about 3 minutes. Beat in egg, yogurt and vanilla until blended. Gradually beat in oat mixture just until blended. Stir in raisins and carrot.

Turn dough onto waxed paper and form into four 7-inch-long logs. (Dough will be sticky). Wrap tightly and freeze until firm, about 2 hours.

Preheat oven to 375°. For 2 servings, slice off four 1/2-inch rounds from log, then refreeze remaining dough until ready to bake. Arrange frozen cookie slices on baking sheet. Let stand 10 minutes.

Bake 8 minutes or until edges are golden and centers are set. Cool 2 minutes on wire rack; remove from sheet and cool completely.

This light and fizzy spring cocktail is perfect for a crowd.

Bellini Cocktail

peaches

Prosecco,

peach slices,

mint leaves,

The Kitchn

Kelli Foster

Halve, pit, and peel 1 1/2 pounds fresh peaches. Coarsely chop and place in a high-speed blender. Blend on high speed, using the tamper if needed, until very smooth, about 30 seconds. You should get about 1 1/2 cups peach purée.

For each Bellini, spoon 2 ounces peach purée into a Champagne flute. Top with 4 ounces chilled Prosecco. Stir to combine if desired. Garnish with fresh peach slices and/or fresh mint leaves if desired.

Make ahead: The peach purée can be made up to 1 day ahead and refrigerated in an airtight container. Stir before using.

Recipe Notes

I cover recipe content on The Kitchn, write and update recipes and recipe roundups, and test recipes for the team. I have 10 years of experience working in R&D test kitchens, testing products and recipes, and at publishers including Serious Eats and EatingWell.

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Top 8 mother s day recipes from across the web

The most viewed mother s day recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Triple Chocolate Cherry Cookies

Plant-Based Anything Goes Cookie Do...

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Easy Pasta Primavera

Jane's Cinnamon Rolls

Carrot Cake Cookies

Bellini Cocktail

The most viewed mother s day recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine