Mom's Favorite Recipes, Boston, MA (2025)

10/09/2025

Peach Cobbler

Ingredients
5–6 fresh peaches, peeled and sliced (about 5 cups)
1/2 cup sugar
1 teaspoon lemon juice
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup sugar (for the dough)
2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
1/2 cup unsalted butter, melted
Optional: ground cinnamon for sprinkling

Directions
1. First, let's get those peaches ready. In a medium bowl, toss the sliced peaches with 1/2 cup sugar, lemon juice, and vanilla extract. Give it a gentle stir and set it aside while you get on with the batter.
2. In another bowl, combine the flour, 1 cup sugar, baking powder, and salt. Slowly pour in the milk, whisking until your batter is nice and smooth.
3. Pour the melted butter into a greased baking dish. Gently pour the batter over the butter—don't stir! Next, spoon the peaches and any of their juices over the top of the batter. If you're a cinnamon lover, give everything a light sprinkle now.
4. Bake in a preheated oven at 180°C (350°F) for 35 to 40 minutes, until golden, bubbly, and your kitchen smells heavenly.
5. Serve the cobbler warm, and if you're feeling extra indulgent, top it with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy every cozy bite!

10/09/2025

Chocolate Chip Brownies with Chocolate Sauce

Ingredients

150 g (2/3 cup) unsalted butter
200 g (1 cup) granulated sugar
2 large eggs
1 tsp vanilla extract
80 g (2/3 cup) all-purpose flour
40 g (1/3 cup) cocoa powder
1/4 tsp salt
100 g (about 1/2 cup) chocolate chips
100 g (about 1/2 cup) dark chocolate, chopped
100 ml (about 1/2 cup) heavy cream
1 tbsp butter (optional, for extra shine in your sauce)

Directions

1. Go ahead and preheat your oven to 175°C (350°F). Line a square baking pan with parchment paper so your brownies will lift out smoothly when they’re ready.
2. In a saucepan, gently melt the butter over low heat. Once melted, stir in the sugar until combined, then add the eggs and vanilla. Mix everything together until it’s glossy and smooth.
3. Sift in the cocoa powder, flour, and salt. Stir just until the batter comes together—don’t overmix, or your brownies won’t be as tender.
4. Fold in the chocolate chips. You’ll start to see those little bursts of chocolate promise throughout the batter.
5. Pour the batter into your prepared pan, smoothing the top evenly. Pop it into the oven and bake for 20 to 25 minutes. The edges should be set, but the center can stay just a touch fudgy. Let the brownies cool in the pan for a bit.
6. For the chocolate sauce, heat the heavy cream until it’s hot but not boiling. Pour it over the chopped dark chocolate in a bowl. Let it sit for a minute to melt, then stir gently until smooth. For some extra shine, stir in the optional butter.
7. Slice the brownies into squares. Drizzle each piece with that warm, velvety chocolate sauce. These are divine served just like this, or you can add a scoop of vanilla ice cream or some fresh berries for a little something extra. Enjoy every gooey bite!

10/09/2025

Deep Sea Cake

Ingredients

For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 1 cup whole milk, at room temperature
- Blue gel food coloring (varying shades)

For the Buttercream:
- 1 1/2 cups unsalted butter, at room temperature
- 5 cups powdered sugar
- 2 to 4 tablespoons heavy cream or milk
- 1 tablespoon vanilla extract
- Blue gel food coloring (light blue, medium blue, navy)

For Decorating:
- Edible seashells, starfish (made with silicone molds)
- Crushed graham crackers (for "sand")
- White chocolate truffle or hand-molded sugar pearl (for pearl)
- Fondant or sugar paste (for pearl shell)
- Edible shimmer dust or luster spray (optional)

Directions

1. Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream together the butter and sugar on medium speed until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Add the flour mixture to the butter mixture in three batches, alternating with the milk. Start and finish with the flour, blending until just combined.
6. Divide your batter evenly into three bowls. Add a different shade of blue food coloring to each bowl, stirring gently until you’ve reached your desired ocean hues.
7. Pour each colored batter into its prepared cake pan. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely in the pans before pulling them out.
8. For the buttercream, beat the butter until creamy and smooth. Gradually sift in the powdered sugar, mixing on low until incorporated, then on medium-high until light and fluffy.
9. Add the vanilla and cream (or milk), a tablespoon at a time, until the buttercream is a spreadable, soft consistency.
10. Divide the buttercream into three or more bowls (for different blues), tinting each with your chosen food coloring.
11. Stack the cakes, spreading a layer of buttercream between each, and apply a thin layer (crumb coat) all over. Chill the cake for about 30 minutes to set the crumb coat.
12. To decorate, start at the base with the darkest blue buttercream, then add lighter shades as you move up. Use a small offset spatula to blend the colors, mimicking ocean waves.
13. Use silicone molds with fondant or melted chocolate to create edible shells and starfish. Once set, brush with shimmer dust or luster spray for a magical touch.
14. Pipe melted white chocolate onto parchment paper in coral shapes. Let them harden, and gently peel off before arranging on your cake.
15. Sprinkle crushed graham crackers around the base of the cake to look like sandy shores.
16. For an extra elegant touch, form a small open clamshell with fondant or sugar paste. Place a white chocolate truffle or sugar pearl inside, then set it gently on your cake.

Your Deep Sea Cake is ready to make waves and delight everyone who gets a slice. Enjoy every beautiful, beachy bite!

10/08/2025

No-Bake Cookies & Cream Mousse Cake

Ingredients

20 Oreo cookies, crushed
1/2 cup unsalted butter, melted
8 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
1 cup Oreo cookie crumbs for topping

Directions

1. Start by stirring together the crushed Oreo cookies and melted butter in a bowl until everything is evenly moistened. Press this mixture firmly into the bottom of a greased 9-inch springform pan. This will be your rich, chocolatey crust.
2. In another bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until the texture is smooth and creamy—it’s easiest with a hand mixer, but a sturdy whisk and a little muscle will do the trick, too.
3. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. Take your time with this step to keep everything light and fluffy.
4. Spoon the mousse mixture over the Oreo crust and smooth it into an even layer.
5. Pop the pan in the fridge and let it chill for at least 4 hours, or until the cake is firm and set.
6. When you’re ready to serve, add a generous layer of whipped cream on top, then sprinkle over the Oreo cookie crumbs for that perfect cookies and cream finish. Slice, serve, and enjoy every cool, creamy bite!

10/08/2025

Crunchy Peanut Butter Oreo Chocolate Delight Cake

Ingredients
24 Oreo cookies, finely crushed
1/4 cup unsalted butter, melted
1 cup creamy peanut butter
8 oz cream cheese, softened
1/2 cup powdered sugar
1/2 cup milk
1 cup semisweet chocolate chips
1/2 cup heavy cream
1 cup heavy whipping cream
2 tablespoons powdered sugar
Mini Oreo cookies for garnish
Melted peanut butter for drizzling

Directions
1. Preheat your oven to 350°F (175°C). In a bowl, mix the finely crushed Oreos with melted butter until everything's combined. Press this mixture into the bottom of a 9-inch springform pan to make your crust. Pop it in the oven for 10 minutes, then set it aside to cool.

2. While your crust is cooling, grab a large bowl and beat together the peanut butter, softened cream cheese, 1/2 cup powdered sugar, and milk until the mixture is smooth and creamy. Spread this luscious layer over your cooled Oreo crust, then tuck it into the fridge while you work on the next layer.

3. For the chocolate ganache, heat 1/2 cup of heavy cream in a saucepan until it’s just about to simmer. Pour this hot cream over the chocolate chips in a heatproof bowl. Let it sit for 2 minutes, then stir until it turns into a shiny, smooth ganache. Carefully pour this over the peanut butter layer and refrigerate the cake until the ganache is set.

4. Next, whip the heavy whipping cream with 2 tablespoons of powdered sugar until you get stiff peaks that hold their shape. Spread this fluffy whipped cream over the set ganache layer.

5. For a fun finish, dot the top with mini Oreo cookies and drizzle over some melted peanut butter. Slice, serve, and get ready for pure delight!

10/08/2025

Mini Potatoes with Butter in a Pan

Ingredients
Mini potatoes
Butter
Salt
Pepper
Fresh herbs (optional)

Directions
1. Start by giving your mini potatoes a good rinse and dry them off with a towel.
2. Place a pan on medium heat and add a generous amount of butter.
3. Once the butter is melted and begins to sizzle, gently add the mini potatoes to the pan.
4. Sprinkle in some salt and pepper to taste.
5. Let the potatoes cook for about 15 to 20 minutes, turning them now and then, until they’re beautifully golden and crispy on the outside.
6. For a fresh, tasty finish, toss in some chopped herbs just before serving, if you like. Enjoy!

10/08/2025

Double Chocolate Ice Cream

Ingredients
1 cup heavy cream
1 cup whole milk
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1/4 cup Dutch-processed cocoa powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 cup chocolate chips

Directions
In a large bowl, whisk together the heavy cream, whole milk, granulated sugar, both kinds of cocoa powder, and salt. Mix well until smooth and there are no lumps left.

Add the vanilla extract and stir it in, letting that wonderful flavor bloom into the chocolatey base.

Cover your bowl and pop it in the refrigerator for at least 2 hours. This gives the flavors time to come together and ensures your mixture is nice and cold for churning.

Pour the chilled mixture into your ice cream maker and churn for 20 to 25 minutes, until it transforms into a thick, creamy consistency, like soft-serve.

In the last couple of minutes, sprinkle in the chocolate chips so they get evenly mixed throughout.

Once it’s done, transfer your homemade ice cream into a freezer-safe container, smooth out the top, and freeze for at least 4 hours, or until it sets and gets firm.

Scoop generous mounds into cones or bowls, and treat yourself to wonderfully rich, double chocolate ice cream made right at home!

10/08/2025

Colorful Trifle Fruit Salad

Ingredients

1 banana, sliced
1 cup strawberries, halved
1 cup blueberries
2 kiwis, peeled and sliced
2 mandarin oranges, peeled and separated
Fresh mint for garnish
2 tbsp orange juice (for glaze)
1 tbsp lemon juice (for glaze)
1 tbsp honey or maple syrup (for glaze)

Directions

Start by giving all your fruits a gentle wash. Peel and slice the banana and kiwis, halve the strawberries, and separate the mandarin oranges.

Next, whip up your simple glaze by mixing the orange juice, lemon juice, and honey or maple syrup in a small bowl until well combined.

Now for the fun part—layer the sliced and prepared fruits in a large trifle dish, arranging them in colorful stripes for the prettiest presentation.

Drizzle the glaze all over the top. Gently toss or mix the fruit layers so every piece gets a bit of that lovely shine.

Finish things off with a sprinkle of fresh mint leaves. Serve right away if you like a juicy, refreshing bite, or pop it in the fridge to chill for about 20 minutes before digging in.

10/07/2025

Floral Ring Box Cake

Ingredients

2 1⁄2 cups all-purpose flour
1 tablespoon baking powder
1⁄2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 eggs, room temperature
1 tablespoon rose water or vanilla extract
1 cup milk, room temperature
Optional: Pink or pastel food coloring
For the frosting:
1 cup unsalted butter, softened
3 1⁄2 cups powdered sugar
2–3 tablespoons heavy cream
1 teaspoon vanilla extract
Optional: Pink or blush food coloring
For decoration:
Fondant or modeling chocolate
Edible flowers, like peonies or roses
Edible shimmer, pearl dust, or gold leaf for a touch of luxury

Directions

Preheat your oven to 175°C (350°F). Grease and line three round cake pans—parchment paper makes this a breeze later on.

In a medium bowl, whisk together the flour, baking powder, and salt. Set it aside for now.

In a large mixing bowl, beat the softened butter and granulated sugar together until they’re pale and fluffy. This might take a few minutes, but it’s worth it! Add in the eggs one at a time, mixing well and scraping the bowl between each addition. Stir in the rose water or vanilla extract.

Now, take turns adding the flour mixture and the milk to your batter. Start and finish with the flour mixture, mixing gently until just combined. If you’re feeling playful, fold in a touch of pink or pastel food coloring for that extra charm.

Divide the batter evenly between your prepared pans. Bake for 25–30 minutes, or until a toothpick poked in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

For the buttercream, beat your softened butter until creamy and smooth. Gradually add in the powdered sugar, a bit at a time, then pour in the vanilla and 2 tablespoons of heavy cream. Whip until the frosting is beautifully light and fluffy—add a splash more cream if you’d like it a bit softer. For a blush of color, add food coloring to suit your mood.

When the cakes are cool, stack two layers with buttercream in between. For the top layer, carefully carve it into a gentle dome or round "lid" shape, just like a jewelry box. Give the whole cake a thin crumb coat of frosting to seal in the crumbs, then chill for 15–20 minutes. Finish with a generous, smooth coat of buttercream all over.

Now the fun part: decorations! Use fondant or modeling chocolate to create “hinges,” “cushions,” or any fanciful touches you like. Adorn the top and sides with edible flowers, either fresh or dried for elegance. Finish with edible shimmer, a sweep of pearl dust, or touches of gold leaf for that magical, luxurious effect.

Slice into your lovely creation and enjoy every floral, delicate bite!

10/07/2025

Ferrero Rocher-Inspired Cookies

Ingredients

2/3 cup unsalted butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs + 1 egg yolk
2 teaspoons vanilla extract
1/2 cup Nutella or hazelnut spread
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup chocolate chips
1/2 cup chopped hazelnuts

Directions

1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
2. Add the eggs, egg yolk, and vanilla extract. Beat everything together until it’s smooth. Next, add in the Nutella or hazelnut spread, mixing until it’s fully blended in.
3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to your wet mixture, stirring just until everything is combined—be careful not to overmix.
4. Gently fold in the chocolate chips and chopped hazelnuts so they’re evenly distributed throughout the dough.
5. Scoop out about 1 1/2 tablespoons of dough for each cookie and roll it into a ball. Place the dough balls on your prepared baking sheets, leaving about 2 inches of space between each one.
6. Bake for 10 to 12 minutes, just until the edges are turning a light golden color but the centers still look a little soft.
7. Let the cookies cool right on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Enjoy every deliciously nutty, chocolatey bite!

10/07/2025

Elvis Presley Cake (Jailhouse Rock Cake)

Ingredients

For the cake:
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1/2 cup mashed ripe bananas

For the frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup cream or milk
1 teaspoon vanilla extract

For the filling and decoration:
1/2 cup crushed roasted peanuts
1/2 cup chopped candied bacon (optional)
Chocolate ganache drizzle, for decoration
Mini peanut butter cups or banana slices, for decoration
Edible gold glitter, for a little extra sparkle

Directions

Start by preheating your oven to 350°F (175°C), and give your cake pans a good greasing so nothing sticks.

Whisk together the flour, baking powder, baking soda, and salt in a large bowl. Set this aside for a moment.

In a separate big bowl, cream the softened butter and granulated sugar together until it looks light and fluffy. Add in the eggs one at a time, mixing well after you add each one.

Next, stir in the vanilla extract and buttermilk. Add the mashed bananas and mix until they’re just incorporated—you don’t have to overdo it.

Gently add the dry ingredients to your wet mixture, a little at a time, mixing until everything is just combined. Don’t worry if it’s not perfectly smooth.

Pour the cake batter into your prepared pans, smoothing out the tops. Bake for 25-30 minutes, or until a toothpick poked into the center comes out clean.

Let the cakes cool completely in the pans before turning them out onto a wire rack.

For the frosting, beat the softened butter with a mixer until it’s creamy. Gradually add in the powdered sugar, cream, and vanilla. Mix until you have a smooth, fluffy frosting.

When your cakes are completely cool, spread a layer of frosting over the top of one. Sprinkle over the crushed peanuts, and add candied bacon if you want a little salty kick.

Place the second cake layer gently on top. Frost the whole cake generously.

Drizzle chocolate ganache over the frosted cake, and finish with some mini peanut butter cups, banana slices, and a pinch of edible gold glitter for a show-stopping finish.

Now you’re ready to cut a slice and enjoy the King’s favorite flavors—rock on!

10/07/2025

Chocolate Swirl Cake

Ingredients

2 1⁄2 cups (310g) all-purpose flour
1 1⁄2 tsp baking powder
1⁄2 tsp baking soda
1⁄2 tsp salt
1 cup (225g) unsalted butter, softened
1 1⁄2 cups (300g) granulated sugar
4 large eggs
1 tbsp vanilla extract
1 cup (240ml) buttermilk (or milk plus 1 tbsp vinegar)
1⁄2 cup (45g) unsweetened cocoa powder
1⁄2 cup (120ml) hot water
1⁄4 cup (50g) sugar (optional, for extra sweetness)

Directions

1. Set your oven to 350°F (175°C), and go ahead and grease and flour a bundt or loaf pan so it’s ready for your batter.
2. Grab a medium bowl and whisk together the flour, baking powder, baking soda, and salt. In a separate large bowl, beat the softened butter and granulated sugar with a mixer until it’s light and fluffy—this will take about 2 to 3 minutes. One at a time, add in the eggs, mixing well after each addition. Stir in the vanilla extract.
3. Now, alternate adding your flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Be careful not to overmix—just stir until everything is combined.
4. In a small bowl, whisk the cocoa powder and hot water until smooth, adding the extra sugar here if you like things a bit sweeter. Scoop out about 1 1⁄2 cups of your vanilla cake batter and stir it into the chocolate mixture until smooth.
5. Pour half of the remaining vanilla batter into your prepared pan. Spoon the chocolate batter over that and gently swirl it with a knife or skewer. Finish with the rest of the vanilla batter, swirling just a little for that lovely marbled effect.
6. Slide your pan into the oven and bake for 50 to 60 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. Let the cake cool in the pan for about 10 to 15 minutes, then carefully transfer it to a wire rack to cool completely.
7. If you’d like, dust your cooled cake with powdered sugar or drizzle with a bit of melted chocolate before serving. Enjoy every delicious, swirled slice!

Mom's Favorite Recipes

10/09/2025

10/09/2025

10/09/2025

10/08/2025

10/08/2025

10/08/2025

10/08/2025

10/08/2025

10/07/2025

10/07/2025

10/07/2025

10/07/2025

Address

Website

Alerts

Contact The Business

Shortcuts

Share

Category