7 Mother's Day recipes that'll melt everyone's heart

When it comes to spoiling Mom, overpriced flowers and a last-minute brunch reservation just don't cut it. You know what does? Homemade treats made with real flavor and a whole lot of heart.

This Mother's Day, treat the queen of your castle to something made from scratch with love (and plenty of butter). Whether you're planning breakfast in bed, a sunny spring brunch, or an evening wind-down, these dairy-powered recipes from Florida Dairy Farmers and Amazon's Chef Mika León are exactly what Mom deserves.

7 Mother's Day recipes

Lemon Mascarpone Stuffed French Toast

Fluffy. Zesty. Fancy enough for mom. Recipe by Taryn Gut.

Ingredients:

• 8 slices of brioche bread
• ¾ cup mascarpone
• ⅓ cup lemon curd
• ¾ cup + 1 tbsp milk, divided
• 3 eggs
• 1 tsp vanilla extract
• ¼ tsp cinnamon
• 2 tbsp butter

Preparation:

1. Mix mascarpone, lemon curd, and 1 tbsp milk in a small bowl until smooth.
2. Whisk together eggs, ¾ cup milk, vanilla, and cinnamon in another bowl.
3. Spread the lemon mascarpone cream between two slices of brioche to make sandwiches.
4. Melt butter in a skillet over medium heat.
5. Dip each sandwich in the egg mixture, then cook until golden brown on both sides.
6. Slice, dust with powdered sugar if desired, and serve warm.

Blueberry Lemon Sheet Pancakes

No flipping, just fabulous. The recipe was written and created by Bite of Mia.

Ingredients:

• 1¼ cup milk
• 2 cups all-purpose flour
• ½ cup sugar
• ⅔ cup cornstarch
• 1 tbsp baking powder
• ½ tsp salt
• 1 egg
• 2 tsp vanilla extract
• 4 tbsp butter, melted
• 8 oz blueberries
• 1¾ cup powdered sugar
• ¼ cup lemon juice (about 2 lemons)
• Zest of 1 lemon
• 1 tbsp butter, melted

Preparation:

1. Preheat oven to 350°F.
2. Mix flour, sugar, cornstarch, baking powder, and salt in a large bowl.
3. Whisk egg, milk, vanilla, and melted butter in a separate bowl.
4. Combine wet and dry mixtures until just mixed.
5. Make a lemon glaze by mixing powdered sugar, lemon juice, lemon zest, and melted butter.
6. Pour pancake batter into a greased and parchment-lined sheet pan.
7. Drizzle some glaze over the top and swirl with a knife.
8. Sprinkle with blueberries and bake for 20–25 minutes.
9. Top with remaining glaze and extra blueberries before serving.

Spring Quiche

Veggies, eggs, and cheese in a buttery crust. Recipe by Dawn Lopez.

Ingredients:

• 1 9" frozen deep-dish pie crust
• 1 tsp cooking oil
• 1 (10 oz) pkg frozen chopped spinach
• ½ yellow onion, chopped
• 1 tsp sea salt, divided
• 4 oz cream cheese
• 1½ cups shredded cheddar cheese
• 1 tbsp all-purpose flour
• 3 large eggs
• 1 cup whole milk
• Optional toppings: yellow pepper, chives, grape tomatoes

Preparation:

1. Preheat oven to 350°F. Poke holes in the crust and bake for 12 minutes. Reduce the temperature to 325°F.
2. Cook the onions in oil until translucent. Add the spinach and half the salt. Stir in the cream cheese and set aside.
3. Toss shredded cheddar with flour.
4. Whisk eggs with milk and remaining salt. Stir in the spinach mixture and cheese.
5. Pour into the crust. Decorate with veggies if desired.
6. Bake 55–60 minutes or until center is set. Cool 15 minutes before serving.

Hotteok Korean Pancakes

Caramelized center, golden exterior.

Dough Ingredients:

• 2½ cups all-purpose flour
• ½ cup rice flour
• 1 tbsp sugar
• 2 tsp instant yeast
• ½ tsp baking powder
• 1 tsp salt
• 1⅓ cups lukewarm Florida whole milk
• 1 tbsp oil

Filling Ingredients:

• ⅓ cup light brown sugar
• 1 tsp cinnamon
• 2 tbsp mini chocolate chips
• 2 tbsp finely chopped almonds

Preparation:

1. Mix the dry ingredients. Warm the milk, add oil, and combine with the flour mixture. Stir into the sticky dough.
2. Cover and let rise ~2 hours.
3. Mix filling ingredients.
4. Grease hands, divide dough into 8 pieces, and flatten each with 1 tbsp of filling. Seal well.
5. Fry seam-side down in an oiled skillet, flatten slightly, and cook until golden brown on both sides.
6. Serve warm with a glass of Florida milk.

Breakfast Arepas with Bacon, Plantain & Cheese

Savory, sweet, cheesy perfection, and everything available on Amazon.com, Amazon Fresh, and Whole Foods Market. Recipe by Chef Mika León.

Ingredients:

• 2 cups P.A.N. precooked cornmeal
• 2½ cups warm water
• 12 strips of cooked bacon
• 10 cooked plantains (fried/grilled)
• 2 cups mozzarella cheese

Garlic Cilantro Aioli:

• 1 cup fresh cilantro leaves
• 4 garlic cloves
• 1½ tbsp olive oil
• 1 cup mayonnaise
• ½ tsp salt

Preparation:

1. For the aioli: blend cilantro, garlic, and olive oil into a paste. Mix with mayo and salt.
2. Combine cornmeal, salt, and water. Knead and let rest for 5 minutes.
3. Form dough into 4–6 discs.
4. Cook in skillet 5–7 minutes per side. Bake at 350°F for 10 minutes if desired.
5. Slice open and fill with cheese, bacon, and plantain. Reheat until cheese melts.
6. Drizzle generously with aioli and serve hot.

Chamomile Moon Milk

Calm in a cup. Recipe courtesy of got milk?

Ingredients:

• ¼ cup water
• 1 chamomile tea bag
• 1 cup real dairy milk
• 1 tsp honey (optional)

Preparation:

1. Heat water in a saucepan. Once simmering, remove from the heat and steep the tea bag for a few minutes.
2. Remove the tea bag, add honey, and stir.
3. Add milk and whisk, and heat until steaming but not boiling.
4. Pour into a mug and serve warm.

Strawberry Matcha Latte

Pretty, layered, and packed with flavor. Recipe by Juan of Juan Bite at a Time. 

Ingredients:

• 4–6 strawberries
• 1 cup milk
• Ice (as needed)
• Matcha Cream:
• ¼ cup heavy cream
• 1 tsp matcha powder
• ½ tsp sugar

Preparation:

1. Blend strawberries and pour into your glass. Add ice.
2. Pour in milk.
3. Whip heavy cream, matcha, and sugar until soft peaks form.
4. Spoon the matcha cream on top and enjoy as is, or stir for a dreamy swirl.