Celebrate your mom!

Happy Mother’s Day to all the moms out there, including fur baby moms and stepmoms! Here are some fun facts about Mother’s Day!

• Mother’s Day sees around one quarter of all flowers purchased throughout the year falling on this holiday
• Studies and research now show that giving a bouquet of flowers has many positive health and psychological benefits.
• Approximately $14 billion dollars is spent on Mother’s Day.
• In the United States, 26.3 was the average age of a mother giving birth for the first time in 2014.
• Approximately 65% of card sales occur five days prior to Mother’s Day.
• Mother’s Day became a recognized holiday in 1914 in the United States.
• Mother’s Day is celebrated in close to 50 countries in different parts of the world.

Check out this awesome mother’s day brunch recipe.

http://www.the-girl-who-ate-everything.com/2013/05/french-toast-roll-ups.html

FRENCH TOAST ROLL-UPS

Ingredients:

• 8 slices white sandwich bread
• softened cream cheese, diced strawberries, or Nutella
• 2 eggs
• 3 tablespoons milk
• ⅓ cup granulated sugar
• 1 heaping teaspoon ground cinnamon
• butter, for greasing the pan

Directions:

• Cut the crust from each slice of bread and flatten it out with a rolling pin.
• Place about 1-2 teaspoons of your chosen filling 1 inch from one end of the bread in a strip. Roll the bread up tightly and repeat with the remaining pieces of bread. I really like cream cheese with diced strawberries as one combination and Nutella with diced strawberries as another combination.
• In a shallow bowl whisk the eggs and milk until well combined.
• In a separate shallow bowl mix the sugar with the cinnamon.
• Heat a skillet set over medium heat and melt a tablespoon of butter.
• Dip each bread roll in the egg mixture coating well and then place them in the pan seam side down. Cook in batches until golden brown, turning them to cook and brown on all sides, about 2 minutes per side. Add butter to the pan as needed.
• Add cooked rolls immediately from the pan to the cinnamon sugar and roll until completely covered in sugar. You can serve with syrup for dipping but I think they’re perfectly good all by themselves.