If you’re looking for a way to show mom how much you appreciate her on Mother’s Day this Sunday, here are a few brunch recipes that are sure to impress her.

If you take time to put a couple of dishes together the day before, putting on a brunch is a cinch.

A make-ahead chocolate chip banana bread is a great option. You can set up a tray with some fresh coffee or tea and a slice of banana bread for mom to enjoy in bed while you whip up some pancakes with a homemade blueberry sauce.

The sauce is simple and can be made in about five minutes but adds a decadent touch to the table. If you have other family members joining for bunch, a platter of scrambled eggs is a perfect accompaniment.

A delicious treat for the brunch table is a glazed chocolate berry tart loaded with fresh strawberries, blueberries and blackberries. I used chocolate wafer cookies to make the crust and filed it with a creamy ganache, then topped it with fruit and added a glaze.

You can use semisweet or dark chocolate in the ganache, whichever you think mom would like best. The glaze adds a decadent touch and keeps the pile of fresh berries in place.

I know my mother would love the chocolate berry tart to go with her Mother’s Day morning coffee, but she lives in Florida, so it’s unfortunately not an option. However, a care package that includes the chocolate chip banana bread could definitely make the journey.

I learned much of my love for cooking from my mother, who always made sure we had a good dinner and put together wonderful holiday meals. Now that I have my own family and I see how much effort and energy goes into preparing and serving things like Thanksgiving dinner, Fourth of July barbecues, Easter Sunday ham and homemade birthday cakes, I have true gratitude.

A big thank you to all the mothers out there. I hope you get to put your feet up and enjoy your special day.

Blueberry Pancake Sauce

1 1/2 cups frozen blueberries

1/4 cups water plus 2 tbsp

4 tablespoons sugar

2 tablespoons fresh lemon juice

1 tablespoon corn starch

Add the blueberries, 1/4 cup of water, sugar and lemon juice to a small saucepan and set over medium-high heat. Stir frequently and bring to a boil, then lower the heat to medium and simmer for about 5 minutes or until the sauce begins to thicken sightly.

Combine the corn starch and remaining 2 tbsp of water to a small bowl and whisk together to dissolve the corn starch. Stir the cornstarch mixture into the blueberry sauce to thicken.

Remove from heat and serve over pancakes.

Chocolate Berry Tart

9 oz. package chocolate wafer cookies, such as Nabisco

2 tablespoons sugar

6 tablespoons butter, melted

1/2 teaspoon Kosher salt

12 oz. dark (or semisweet) chocolate, chopped

1 1/4 cups heavy cream

2 1/2 cups fresh berries such as strawberries and blueberries

1 cup apricot jam

2 tablespoons water

2 tablespoons fresh mint, chopped, for garnish if desired

To prepare the crust: Add the wafers, sugar and salt to a food processor and process until the wafers are fine crumbs. Add the butter and pulse until the crumbs begin to clump together. Spray a tart pan or 9-inch springform pan lightly with cooking spray and press the crumbs in an even layer along the bottom and sides of the pan. Set in an oven preheated to 350 degrees and bake for about 15 minutes or until the crust is dry and set. Remove from oven and let cool.

To make the ganache: Add the chocolate to a medium-sized bowl. Set the cream over medium-high heat and bring to a simmer, then pour over the chopped chocolate and whisk until the mixture is smooth. Pour the ganache into the prepared crust and set in the refrigerator to cool and set for about half an hour.

Remove from refrigerator and add the berries in an even layer over the top.

Make the glaze by adding the jam and water to a small saucepan; stir while heating over medium heat. Remove from heat when the jam and water mixture is completely smooth, then set aside and allow to cool slightly.

Brush the cooled glaze over the fruit, then return to refrigerator to set for an additional 20 minutes. Garnish with fresh mint before serving, if desired.

Chocolate Chip Banana Bread

3 ripe bananas, mashed

1/2 cup butter, softened

3/4 cup sugar

1/4 cup sour cream

1 teaspoon vanilla

1 egg

1 cup cake flour

1 cup all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup dark chocolate chunks, chopped

1/4 cup walnuts, chopped

2 tablespoons brown sugar

Spray a loaf pan with cooking spray and set aside. Add the butter and sugar to a large bowl and cream together with an electric hand mixer. Beat in the bananas, egg, sour cream and vanilla until smooth.

In a separate bowl, whisk together the flours, baking powder, baking soda and salt. Stir the dry ingredients into the wet and mix until well combined. Stir in the chocolate, then pour the batter into the prepared pan.

Add the walnuts and brown sugar to a small bowl and mix together. Spread the walnut and sugar mixture over the top of the batter, then set in an oven heated to 350 degrees.

Bake for 50 to 55 minutes or until a knife inserted in the center comes out clean and the edges of the bread are slightly pulling away from the sides of the pan.