Last Minute Mother’s Day Ideas: Sweets and Sips

Looking for some last minute Mother’s Day ideas? I always have the hardest time figuring out what to get my mom. She loves shopping and clothes…but getting my mom clothes as a gift never seems quite right. Massage? Spa day? All nice, but isn’t the point of Mother’s Day to actually spend time together? So this year I went a little retro and decided to DIY a few of my mom’s favorite things: chocolate and cocktails.

These are perfect because they are handmade, moms love that! And they are easy to make and easy on your budget. Plus, you can never go wrong sharing a chocolate flower bouquet or mom-osa with your mama this weekend!

I made this chocolate flower bouquet for my Madre. Surprise mom! This what I’m giving you!

It was really fun to make and I know my mom will adore these chocolate flower lollipops! For the full how-to click here !

Pink Mama Martini- Grapefruit Thyme Fizz

What about sipping a cocktail with mom this morning? Even though I love to cook, I know that won’t happen this weekend because my Granny ALWAYS cooks for us on Mother’s Day. So before we indulge in brunch, I plan to shake up a few cocktails.

Orange You Thankful for Your Mama- Cherry Orange Tequila Sunrise

Sparking Strawberry Mom-osa!

For full recipes and step-by-step instructions for these mom-approved cocktails click here!

How are you celebrating your mama this weekend?

Brown Sugar Pecan Risotto

I’ve already had 3 songs about rain play on my Pandora station this morning… coincidence? Is Pandora linked up with the local weather station? Hhhmmm haha I’m such a conspiracy theorist!

In light of the slighty cooler weather and my current obsession with pasta… today I give you Brown Sugar Pecan Risotto. It’s surprisingly easy and great for breakfast or dinner! You can make it for your Momma this Sunday for Mother’s Day!

You’ll need:
Arborio Rice
Vegetable Broth
Brown Sugar
Olive Oil

Add about a cup of arborio rice to a large stock pot. Have the fire on about medium.

Chop up about 3/4 a cup of pecans. I got roasted and salted ones. Plain would also work but I don’t suggest using any that are candied for this recipe.

Add the chopped pecans to the pot.

Add 2-3 tablespoon of olive oil.

Stir that all up. Continuously stir on medium-low heat for about 2 minutes.

Add about 1/2 a cup of brown sugar. Stir that in. Then slowly begin adding in 1/2 a cup of vegetable broth

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at time. Stirring continuously until it is absorbed then add 1/2 cup more until you have added about 3 1/2 cups or the liquid is absorbed and the risotto begins to become creamy.

After the last of broth is absorbed, add 3/4 cup of Ricotta. Stir that in until completely blended. Do a little taste test before serving… need more brown sugar? Maybe a little salt? Add just a sprinkle of either blend then taste again until you it suits you.

Top with whole pecans and serve! Delish!

I served this up as a side dish to Sweet and Spicy Salmon.