Easter is almost upon us! It’s one of my favourite holidays, not only because of what it signifies but because it kicks off all things spring! All those baby chicks, pastel colours, baskets full of flowers and berries. It’s a bright spot at the end of a long winter.
If you’re throwing an Easter brunch, it doesn’t have to be stressful. Recipes like this mean you won’t be waking up in the wee hours of the morning to start prepping breakfast. It comes together in a flash and is almost completely hands off, meaning you’ve got a lot more time to work on other things. Or, just visit. :)
I think these mini dutch babies are just so darn cute. They’re little pancake baskets filled with a dollop of whipped cream (or dairy-free whipped cream) and sprinkling of fresh berries. The dutch babies are eggy like a crepe and the whipped cream and berries are the perfect light accompaniment. My kids could not get enough. They would have eaten the whole batch themselves if I had let them. No joke.
This is what they look like when they’re coming out of the oven. Do not panic! The centers will sink and they’ll make very cute little baskets. Promise. As per usual, I love that they’re not perfect and each has it’s own unique personality – that means it’s the real deal!
Mini Dutch Baby Berry Baskets
- 1 cup milk
- 6 eggs
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1/4 cup unsalted butter, melted
- whipped cream (or dairy-free whipped cream), berries and maple syrup, to serve
Place milk, eggs, flour, salt and vanilla in a blender. Process until smooth, scraping down the sides to make sure all the flour is incorporated. Remove the fill cap and, with the processor running, slowly stream in the melted butter. Process until fully incorporated and mixture is smooth.
Grease one and a half regular-sized muffin tins (about 16 muffins cups), coating well with butter or oil of choice. Pour a scant 1/4 cup batter into each cup. Bake at 400ºF for 15-18 minutes until puffy and golden. Serve warm filled with whipped cream and berries, and a drizzle of maple syrup.
Makes: 14-16 servings
Adapted from Real Mom Kitchen.
My favourite part of food magazines has always been the articles where they choose one theme and go crazy with it. Since it’s one of my favourite things to read, I thought it would be fun to create something like that here, on the blog. So, every Wednesday this month I’ll be posting a recipe that uses sweet cherries. It’s been so much fun creating this series for you and I truly hope you enjoy the recipes as much as I do.
I think the biggest complaint I hear about cherries every year is that they’re so good fresh, they get eaten up before anything can be made with them. That’s why each of the recipes I’ll be sharing use a small amount of cherries – so you can enjoy snacking on them but also have the satisfaction of making something delicious with them.
I have a love of making jam and a special place in my heart for small batch jamming projects. Since I like trying new recipes and ideas all the time, making smaller batches of different flavours is much more my style. This recipe makes two cups of jam – one cup for now and another to throw in the freezer for later. It takes advantage of the delicious summer cherries and berries while still leaving enough to enjoy on their own.
You don’t need to reserve a whole day for this jam; in an hour or so it’ll be cooling and waiting to be popped in the fridge. And, while it’s cooking you can relax while watching the kids jump through the sprinkler – all it needs is a little stir once in while. So stress-free and the results are so satisfying!
P.S. Happy Fourth of July to all you lovely Americans! I’ve got a last-minute dessert for you today, over at Simple Bites.
- 1.5 teaspoons fresh lemon juice
Combine all ingredients in a medium-sized saucepan. Bring to a simmer and let cook for 50 minutes to an hour, until reduced to 2 cups or until the mixture passes the jam test*. Allow to cool and then pour into jars or containers, cover and refrigerate for up to 3 weeks. Freeze for longer storage.
This applies to any jam that is made without using pectin.
Place a small plate in the freezer while you make your jam. Once you think the jam is ready place a dollop on the frozen plate and return to the freezer for two minutes. Remove the plate from the freezer and push through the jam with your finger, there should be a slight film on top that wrinkles as you push. If it’s not ready yet, boil it for a few more minutes and repeat the test.
Makes: 2 cups
Adapted from My Recipes.
I use the words Fresh Berry Crisp with Brown Sugar Cream loosely with this recipe, because it’s not truly either. Although, the description does fit it well because it is a fresh assembly of bursting berries and crisp granola clusters, topped with sour cream and brown sugar. See? All in the title there.
This is the epitome of simple. In fact, it can hardly be called a recipe. But, it is a combination that I wouldn’t have thought of without some inspiration from another source. Sour cream may seem an odd thing to add to berries, but that tartness along with the sweetness of the brown sugar, is the perfect compliment to any berry you can imagine. If you are not brave enough to try it with sour cream you may substitute it with plain yogurt. But, then you are just having the same old and what’s the fun in that?
The thing I love most about this concoction is that it’s mostly just berries. Usually I have yogurt with sprinkling of berries or cereal with a few berries thrown in. But, this time, the berries are at the forefront and the others are just accents to bring out that fresh fruity flavour. If you are wanting to eat a bowl of fruit but desiring a little dessert like pizzaz I suggest you give this a try.
Fresh Berry Crisp with Brown Sugar Cream
- 1/2 cup berries
- 1 heaping Tbsp. granola
- 1 heaping Tbsp. sour cream
- 1 tsp. brown sugar
- Place berries in a bowl and sprinkle with granola. Top with sour cream and brown sugar.