Ideas For Mother’s Day & Making It Special
“For Mother’s Day, for Mother’s Day, I want to tell you I love you way.” That was my favorite saying when I was a kid. Next Sunday is the day again. Do you feel too old to recite poetry but still want to make your mom happy? Great, then below I have ideas for Mother’s Day and how to make her feel special.
Let me start off by showing you this video. It’ll make you chuckle. Or laugh out loud.
Investing money or time?
Poem recitals, scribbled pictures, wonky hearts. We couldn’t have won an art award with our Mother’s Day gifts, but they were special because they were made by us and made with love. Today we buy flowers but that’s too easy. Who bothers to take some time to create something themselves? You? Awesome! Here are some creative ideas for you:
Dig out old photos
A picture of the two of you never fails to put a smile on a mother’s face. Works with all sorts of photo gifts. In the past, we printed them on snow globes and shopping totes. Nowadays, we put them on phone covers, napkins, or custom covers for tablets.
Craft an original card
Standard cards are boring. Create a special Mother’s Day card for your mom. Any chance you can dig up a picture you painted as a child? Perfect motif. You can also dry her favorite flowers and glue them on the card. Or sweet sugar hearts make for a fun design, too.
Bake the world’s most yummy cake
The way to a mum’s heart is through her stomach. Sort of, but you get the point. That’s why we prepared a recipe for you. This dessert isn’t just a treat to the eyes, it’s delicious and your mom will love it.
But, the ultimate gift for your mom is actually the easiest. Even easier than getting her flowers (and cheaper). Show your mama gratitude. Be grateful for her warmth, affection, and unconditional love. This is bound to make her the happiest mom on earth.
What are your ideas for Mother’s Day to make your mom beam with joy? I am looking forward to your comments.
In my next post, you’ll learn more about mental focus and why there’s more to well being than physical exercise.
Bye for now,
P.S.: Mother’s Day is a great opportunity to think of and thank your father and all other important people in your life.
Fruity poppy seed cake with curd & raspberry sauce
For the batter:
- 100g butter
- 30g powdered sugar
- 4 eggs
- 90g granulated sugar
- 150g ground poppy seeds
- 70g ground hazelnuts
- ½ TSP baking powder
- a pinch of vanilla sugar, salt
For the cream:
- 250g low-fat curd
- 100g powdered sugar
- 200g plain yogurt
- 200g whipping cream
- 5 leaves gelatine
- juice of 1 lemon
For the raspberry sauce:
- 200g raspberries, frozen
- 20g powdered sugar
- 3 leaves gelatine
- Use a springform pan for the cake. Tip: Line the bottom and sides with baking parchment for easy removal of the cake.
- Soak the 5 and 3 gelatine leaves separately in cold water.
- Preheat your oven to 175°C / 350°F.
Beat butter, sugar, vanilla sugar and half of the powdered sugar until frothy. Separate the eggs and mix together yolks and batter. In an extra bowl, whisk the egg whites with a pinch of salt until stiff while gradually adding the remaining powdered sugar. Fold the beaten egg whites, poppy seeds and hazelnuts in the batter and evenly distribute it in the springform pan. Bake at 175°C / 350°F for approx. 40 minutes.
For the cream, mix low-fat curd, yogurt, powdered sugar and lemon juice until smooth, then whip the cream in a separate bowl. Thoroughly squeeze out the five soaked gelatine leaves and heat in a small sauce pan with a dash of rum until dissolved. Add a few spoonfuls of curd cream to the pan to slightly cool down the gelatine. Then, mix it with the rest of the cream and fold in the whipped cream. Spread onto the cooled cake base and leave to cool in your fridge for at least 1 hour (the longer, the better).
For the fruit sauce, shortly heat up the raspberries, then strain through a sieve and add the powdered sugar. Dissolve the remaining three soaked gelatine leaves, as described above, in a little bit of rum and add to the raspberry puree. Carefully spread the raspberry sauce onto the cream layer and leave the cake to cool for another hour.
Garnish with fresh raspberries and mint before serving, if you like.