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Mother's Day Brunch

Celebrate moms with a trio of culinary confections.

Article by Emily C. Laskowski

Photography by Courtesy The Dallas 24 Hour Club

Originally published in Park Cities Lifestyle

What better way to celebrate all the moms out there than by serving a tasty treat and supporting a good cause? We found three delicious desserts crafted from female chefs from the Dallas 24 Hour Club’s second annual cookbook, Cooking at Home Through the Seasons: A Collection of Recipes Created by Dallas’ Top Chefs from Their Homes to Yours, sales of which support the local nonprofit.

Brunch Banana Bread

Jacquelynn Beckman, The Mansion Restaurant at Rosewood Mansion on Turtle Creek

Yields: 1 Loaf


1/4 cup bran (optional)

6 ounces granulated sugar

1 1/2 teaspoons baking soda

1/4 teaspoon salt

1 large egg

10 ounces banana, puréed or mashed

4 ounces canola oil

1 tablespoon vanilla extract

1/4 cup pecans, roughly chopped (optional)

1 1/2 ounces buttermilk

Brown butter oat streusel (see recipe)


1.     Whisk together dry ingredients and set aside. Add the 1/4 cup of bran if desired.

2.     In a separate bowl, whisk together egg, banana, oil, vanilla and buttermilk. Add the pecans if desired.

3.     Gently mix the wet ingredients into the dry mixture using a rubber spatula.

4.     Line a baking pan with parchment paper and grease generously. Pour the batter into the pan.

5.     Top with the brown butter oat streusel (see recipe).

6.     Bake at 350 degrees for about an hour or until a toothpick comes out clean.

Brown Butter Oat Streusel


8 ounces unsalted butter (see recipe step 1 below)

5 1/2 ounces brown sugar

4 1/2 ounces pecans, roughly chopped

1 teaspoon cinnamon

1/4 teaspoon dried ground ginger

1/2 teaspoon salt

3 ounces rolled oats


1.     To brown the butter, melt the butter in a small pot over medium heat. Reduce the heat to medium-low and continue cooking, stirring occasionally. The butter will start to simmer and turn a golden color.

2.     Once the simmering stops and the butter is a dark, golden color and smells nutty, remove from the heat, about five minutes.

3.     Using a large bowl, add the brown sugar, chopped pecans, spices, salt and oats. Mix together then add brown butter and mix with a spatula until combined.

4.     Add the flour and mix until all the flour is incorporated.

5.     Pour the mixture onto a sheet pan and spread evenly.

6.     Roast in the oven at 325 degrees for 10 minutes, just to get slightly toasted. Set aside.

Strawberry & Cream Galette

Stephanie Leichtle-Chalklen, Kuluntu Bakery

Yields: 8-10 servings

Galette Dough


1 cup all-purpose flour

1/3 cup rye or whole-wheat flour

1/2 teaspoon salt

1/2 cup very cold, unsalted butter

1 1/2 teaspoons apple cider vinegar

5-7 tablespoons ice water


1.     Whisk the flour and salt together in a large bowl. Cut the butter into 1/4-inch cubes. Working quickly, add the butter to the flour and toss to coat. If you have a pastry blender, use that to cut the butter into smaller, pea-sized pieces.

2.     Use your fingers to press each cube of butter into a flat sheet. Keep tossing the butter in the flour as you go to ensure that each butter piece is coated with flour. If at any time the butter seems warm or soft, briefly refrigerate the blow.

3.     Sprinkle the vinegar over the flour mixture and then drizzle about 1/2 of the ice water into the mixture. Use a gentle hand or a wooden spoon to stir the water into the flour until just combined. Alternate between drizzling in the water and lightly stirring the flour mixture. If the dough seems dry, add more cold water, a teaspoon at a time. You have added enough water when you can pick up a handful of the dough and easily squeeze it together without it falling apart.

4.     Press the dough together, form it into a disk and wrap it in plastic wrap. Chill the dough for at least 1 hour before using. The dough will keep for up to three months in the freezer wrapped in a double layer of plastic wrap and a layer of foil. Thaw in the refrigerator before using.

Vanilla Pastry Cream


17 fluid ounces milk

5 egg yolks

1/2 cup plus 2 tablespoons sugar

5 tablespoons flour

3 tablespoons unsalted butter

1 teaspoon vanilla extract


1.     Heat the milk until scalding. While the milk is heating, whisk the yolks and sugar in a separate bowl until smooth and pale yellow. Add the flour and mix until smooth.

2.     Once the milk is heated, temper the yolk mixture with hot milk by scooping a ladle of hot milk into the yolk mix and whisking. Then slowly pour the mixture into the hot milk. Using a whisk, constantly stir the pastry cream while you bring it to a boil. Once boiling, continue whisking for two minutes until the pastry cream is thick.

Ciambellone (Italian Tea Cake)

Stephanie Vivino, Trova Wine + Market

Yields: 1 cake


2 cups granulated sugar

2 1/2 teaspoons sea salt

Zest of 1 lemon

Zest of 1 orange

1 1/4 cup plus 2 tablespoons vegetable oil

3/4 cup plus 1 tablespoon honey flavored or plain yogurt

1/2 cup mascarpone cheese

1 tablespoon plus 1 teaspoon vanilla extract

4 large eggs

3 cups all-purpose flour

2 1/2 teaspoons baking powder


1.     Preheat the oven to 375 degrees. Spray a bundt pan with nonstick cooking spray and coat with granulated sugar, knocking out any excess sugar.

2.     In a mixing bowl, combine the sugar and both zests. Mix together until evenly combined and fragrant. In another bowl, whisk together the oil, mascarpone, yogurt and eggs. Gradually whisk the oil mixture into the sugar, scraping down the bowl after each addition.

3.     Sift together the flour, baking powder, and salt. Add to the batter, and carefully fold until combined.

4.     Spread the batter evenly into the pan. If needed, smooth out the batter with a spatula. Tap the pan on the counter a few times to release air bubbles and ensure that the batter is evenly spread.

5.     Bake for 35–40 minutes, rotating halfway through. The cake is done when a toothpick or knife inserted into the cake comes out clean.

6.     Once the cake is finished baking, remove it from the oven and let it rest on a cooling rack for about 5 minutes. Remove it from the pan while still hot. Evenly brush the glaze (see recipe) on the top and sides of the cake. As the cake cools, the glaze will harden.

7.     Once the cake is completely cooled, cover and keep at room temperature.


Whisk together 1 cup powdered sugar, 2 tablespoons corn syrup, 1 vanilla bean and 2 tablespoons of lemon juice. If too thick, add another tablespoon of lemon juice. This glaze should be thick, as it is added to the cake while it is hot.

All recipes excerpted with permission from Cooking at Home Through the Seasons: A Collection of Recipes Created by Dallas’ Top Chefs from Their Homes to Yours.