Surprise mom in more ways than one this Mother’s Day, beginning with surprisingly simple Red Velvet Waffles, prepared with love. The recipe is below.
But what comes after breakfast in bed?
Well, flowers and perfume are nice, but maybe your mom is a bit more … interactive. If so, we’ve included a few (free!) ideas to add spark and fresh air to her Mother’s Day.
It’s up to you to provide the hugs!
Saturday, May 10, 8 a.m. to 12:30 p.m.
135 W. Chatham St., Cary
Take mom to the Cary Downtown Farmers Market and get more than tomatoes this week: Mom will be gifted with a flower at the information table, and you’ll have the chance to create a personalized card for her, thanks to the Cary Gallery of Artists.
Sunday, May 11, 1 to 3 p.m.
1400 Aviation Parkway, Morrisville
Some moms have feathers — learn all about birdie parenthood at Lake Crabtree, where 222 species have been sighted. Some live here year-round, and even more nest here. Investigate on-site nest boxes, join in the discussion of the roles of mom (and dad) in raising chicks, and more! Pre-registration required.
Sunday, May 11, 3 p.m.
N.C. Museum of History
5 E. Edenton St., Raleigh
Mom’s toes will be tapping at this concert featuring the self-choreographing Cane Creek Cloggers dance troupe, which promotes understanding and respect for the diverse cultural heritage of the American South. Free ticket required; ticket distribution begins at 2 p.m.
And now, as promised, the breakfast-in-bed recipe:
Red Velvet Waffles
Yields: Five 7-Inch waffles
2 large eggs
1 ½ cups cold water
2 tablespoons cocoa powder, dark
1 teaspoon red food coloring
1/3 cup vegetable oil
3 cups Belgium waffle mix, such as Krusteaz
Non-stick cooking spray
Sauce or syrup, as desired
Fresh fruit, as desired
In a stainless steel bowl, add the eggs and beat lightly. Then add the water, cocoa, food coloring and oil. Whisk to combine.
Slowly add waffle mix to the bowl, while stirring. Whisk to remove lumps in the batter, until smooth. Let batter sit for 30 minutes.
Preheat waffle iron and spray lightly with non-stick spray.
Ladle batter onto hot iron’s surface and cook waffle for 3-4 minutes or according to waffle iron cooking time directions.
Once waffle is cooked, remove from the iron onto a cutting board and cut into 4 equal wedges. Arrange the wedges on a platter and lean the pieces off of each other for presentation.
Drizzle mom’s favorite sauce, such as raspberry or strawberry sauce, or maple syrup on top, and/or fresh raspberries or sliced strawberries.
Dust on and around waffles with cocoa and powdered sugar and serve with extra warm maple syrup. Add a side of crispy bacon for a savory twist!
Recipe courtesy Executive Chef Robert Crawford of Sullivan’s Steakhouse, Raleigh
