Mother. Mom. Mama. Mommy.
We celebrated them all this weekend and I certainly have no issues with giving my mom a whole day of lovin’. She surely deserves it. But I’m especially grateful for the holiday when I get to enjoy a brunch like this at Havana…
For meal #2 I made quinoa salad similar to this followed by poached salmon with lemon mint tzatziki. (When your running the kitchen putting together a meal for 11, pictures take a back seat.)
I did manage to capture the tablescape and dessert though!
{Lemon Creme Brulee topped with drunken berries}
In other news, the power went out during our brunch on Mother’s Day.
Remember my Thanksgiving experience? Well, the same thing happened at Havana’s on Sunday. I won’t even discuss the fact that we had an earthquake last Easter. Is God trying to tell us something?
If so, I have yet to figure out what it is. Luckily, we are fully trained in event of a holiday power outage. After all, we cooked an entire Thanksgiving Feast without power – where would we be without BBQs?
We waited out the lack of electricity because the food just sounded too good to pass up and by the time we finished a few hearty sangria’s the power was back up and delicious food was soon served to us.
Your probably wondering what this has to do with Mini Lemon Vanilla Dutch Babies…absolutely nothing.
Here they are though; in all their glory! The perfect little mid-morning snack or after work treat. Dusted with powder sugar and topped with a dollop of your favorite jam.
Mini Lemon Vanilla Dutch Babies
Makes 12
Ingredients
2 eggs
1/4 cup milk
1/4 cup flour
1 teaspoon lemon zest
1 teaspoon vanilla bean paste (extract will work too)
1 tablespoon sugar
pinch of salt
1 tablespoon butter
Directions
Preheat oven t0 425 degrees. Whisk together the eggs and salt until they are a little fluffy, about 5 minutes. Gradually add sugar, milk, vanilla and flour and whisk until combined. Fold in lemon zest.
Melt a small piece of butter in each mini muffin cup by placing the pan in the oven for 15-20 seconds. Pour about a tablespoon of the egg mixture into each mini muffin cup. Bake 8-10 minutes
From the Little Yellow Kitchen,
Lauren
15 May, 2012 at 1:37 am
Oh these are adorable, I love how they are baked in a muffin tin!
15 May, 2012 at 8:15 am
Omg, you are my hero for the day. I’ve been DYYYING to make a dutch baby but sadly I have no cast iron skillet, so I haven’t been able to–sad, I know–now I can try it out with mini ones! YESSS!
15 May, 2012 at 9:45 am
Love all the pics and Mother’s Day celebrations – table scape is beautiful!
16 May, 2012 at 6:45 am
Clever way to make these cute little dutch babies. They look sweet, soft and delicious. Sounds like you had a fun weekend
16 May, 2012 at 8:15 pm
Thanks! Little one bite wonders
16 May, 2012 at 8:16 pm
Glad I could help! No need for cast iron…Let me know how it goes.
16 May, 2012 at 8:18 pm
Thank you! I’ve got to give credit to my mom for that one.
16 May, 2012 at 8:18 pm
They are very light and sweet. A perfect little snack