Yogurt Coffee Cake

Mother's day is in just two days! Do you have everything ready for the mother in your life?

Sometimes the best thing to share with mom is a memory. My sister and I share one of our favorite memories with mom last Saturday at breakfast. When we were in grade school, mom always packed our lunches. She always wrote love notes on our napkins and tucked them into our lunch boxes. We loved opening our lunches to a love note!

Love notes can come in coffee cake form, too. No worries if you're planning some last minute things for mom. This Yogurt Coffee Cake will please mom with minimal time in the kitchen. Mother's Day is really about spending time and appreciating mom, right? Show mom some love with a quick and healthy coffee cake.

I really just said that.
Healthy coffee cake. Packed with whole wheat flour, oatmeal, and yogurt, this coffee cake gives you a guilt-free memory to share with mom.

Yogurt Coffee Cake:
Serves 9-10

1 cup whole wheat flour
3/4 cup quick cooking oatmeal, ground
2 tablespoons wheat germ
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda

1/4 cup brown sugar
2 eggs
1 cup plain yogurt
1 teaspoon vanilla

For the crumble topping:
2 teaspoons cinnamon
1/2 cup whole wheat flour
1/3 cup brown sugar
3 tablespoons cold butter

Heat the oven to 350 degrees and grease an 8x8 or 9x9 pan. For a little more fun, use a bundt pan or loaf pan. Think about what mom wants.

Whisk all of the dry ingredients together and set aside.

Whisk together brown sugar and eggs. Add yogurt and vanilla and whisk until just combined.

Fold the yogurt mixture into dry ingredients. Scoop the patter into the prepared pan and spread to the edges.

In a small bowl, stir together the cinnamon, whole wheat flour, and brown sugar. Using a box grater, shred the butter into the mixture. Use your hands to finish breaking up the butter until the mixture is crumbly.

Spread crumb mixture over the batter. Bake 30 minutes, or until a toothpick comes out clean.

Allow the coffee cake to cool a few minutes before taking a slice and a fresh cup of coffee to mom.

Cake can be served warm or at room temperature. Bake it the night before for more time with mom on Sunday!

Be sure to share a great memory with the mom in your life!

Spinach Quiche

Brinner. Who doesn't love brinner? There is something comforting, cozy and fun about whipping up a little breakfast for dinner. We love our eggs, especially when we can get them fresh from the farm. This is one of my favorite things to do with those eggs.

A flaky, buttery pastry crust is always top notch, but you may not always have the time or desire to make one for scratch. Here is a little twist on a quiche crust you will love.

Spinach Quiche with Sweet Potato Crust
Serves 8 (or 4 ravenous people)

1 medium sweet potato, washed
3-4 cups fresh spinach
1/2 medium yellow onion, diced
1/2 cup shredded sharp cheddar cheese
8 eggs
1 cup low-fat milk
1/2 teaspoon salt and pepper

Heat the oven to 325 degrees. Spray a pie pan with a bit of non-stick oil. Shred the sweet potato and press into the pan to form a crust. Bake in the oven 10-15 minutes, just until it begins to brown.

Meanwhile, whisk the eggs, milk, salt and pepper. When the crust is ready, layer the spinach, onion and cheese in the crust. Slowly pour the egg mixture into the pan to saturate the spinach.

Bake 45-50 minutes until the top has browned and the eggs have just set, there won't be too much jiggle left.

Remember the eggs will continue to as the quiche rests for about 10 minutes before serving. Enjoy your brinner!