Katie Chin Makes Breakfast Blossoms and Tomato Tulips for Mother’s Day

Breakfast Blossoms


Sliced strawberries

Sliced kiwi fruit

Orange slices


3-4 Toasted round waffles


Slice one of the round waffles into strips resembling flower stems and sun rays.

Place two whole round waffles on a plate.  Arrange the raspberries around the one of the waffles to resemble a flower.  Place a waffle strip below the waffle to resemble a stem.  Repeat with another waffle round using strawberries.  Place kiwi slices next to the stems to resemble leaves. 

Place an orange slice at the top of the plate to resemble the sun.  Use remaining waffle strips to resemble sun rays.

Tomato Tulips


Grape tomatoes

One container whipped cream cheese, at room temperature

1 Tbsp softened butter

1 clove garlic, finely minced

1 Tbsp fresh chopped herbs (such as basil or dill)

Salt & Pepper to taste



Cut off the roots and ends of the green onions and set aside. 

Combine the whipped cream cheese, butter, garlic and herbs in a medium bowl until blended.

Using a skewer, poke a hole in the stem side of each tomato. Keeping the stem side down, make a cross (2 slices) 1/2 of the way down the tomato. Using a small spoon (or the tip of an old fruit peeler) scoop out the seeds from the inside of tomato and discard them.

Fill a pastry bag with the cream cheese mixture and pipe the mixture into the cut end of each tomato, filling it up. (If you don’t have a pastry bag, you can rig one up by using a small zipper-top plastic bag and snipping a tiny corner off to act as the nozzle.)

Insert a green onion into the hole at the stem end of the tomato. (Enlarge the hole a bit if needed with a wooden chopstick.)  Arrange tomato tulips on a serving platter.

BMC Cooks with Celebrity Chef Katie Chin for Childhood Cancer

Join Us for a Fun-Filled Cooking Event for a Great Cause

About the Event

BMC Software has partnered with the National Pediatric Cancer Foundation to support international pediatric cancer research.

As part of our kickoff in May, Join BMC Cares on the 22nd, along with Celebrity Chef Katie Chin for an online dumpling cooking class benefiting the National Pediatric Cancer Foundation and to honor Asian Pacific Islander Heritage Month.

  • The class is being offered for $5 USD and BMC Cares will match every BMC employees $5 USD fee for a total of $10 USD per each registration going towards international research to end pediatric cancer.
  • The class will be held on May 22nd @ 11 AM CST, if you don’t make it, no worries, we will send all registrants the recording.
  • One week prior to the class you will receive the recipe instructions and ingredient list to be purchased before class. Many of the ingredients can be found in your pantry.
  • Chef Katie recommends reading over the recipe before class.
  • The class will be held via Zoom you will be emailed a link the day before your class. The Zoom session will open 10 minutes early so everyone can get situated.
  • 5 lucky registrants will win a signed hard copy of one of Katie Chin’s cookbooks.

About Katie Chin

Celebrity Katie Chin is an award-winning cookbook author, caterer and blogger. Katie has been featured in publications such as O Magazine, Cooking Light, Bon Appetit, Elle, Real SimpleThe Wall Street Journal, HuffPost and Family Circle. Her numerous appearances on national television include The Real, The Today Show, Hallmark Channel, The Daily Buzz, Cooking Channel, Cutthroat Kitchen, Beat Bobby Flay, ABC’s Localish and as a guest judge on Food Network’s Iron Chef America. In 2013, Katie was a featured chef at the annual Easter Egg Roll on behalf of City of Hope at the White House under the Obama administration. Katie’s fifth cookbook, “Katie Chin’s Global Family Cookbook,” will be released in late June of 2021. 

Katie is the National Pediatric Cancer Foundation’s Culinary Ambassador and plays an integral part in expanding NPCF’s Cooking Funds the Cure program, which encourages all aspects of the culinary industry to rally around children battling cancer. Cooking schools, wine tasting events, special products, recipe contests and restaurant days under her guidance are all in the works as vehicles to raise much-needed cancer research funds.

“It is such a privilege to join the National Pediatric Cancer Foundation in this meaningful role as Culinary Ambassador,” says Chef Katie Chin. “I lost both of my parents to cancer and am honored to partner with NPCF to help fund research to find less toxic and more targeted treatments for pediatric cancer patients – along with educating the public about the role of healthy ingredients and cooking in potentially preventing and eradicating cancer.”