Posted by: little sprout creations
December 11, 2010
This month, I had the pleasure of throwing baby showers for two wonderful women, expecting their second babies in late December and early January. This morning, our PEPS group celebrated Liz and her arriving-any-moment-now baby with a sweet mid-morning brunch.
One mom set up a yogurt parfait station, complete with homemade granola and sweet berries. Another brought freshly baked pastries from The French Bakery, in Kirkland. I baked up some individual raspberry dutch baby “babies” – super quick, super easy, and super yummy. (recipe below.)
A week ago, Liz sent me an email with the subject line “Mint Everything,” describing her recently-acquired peppermint craving. Most of the brunch menu had already been decided, thanks to some culinary-goddess mommy friends, but I knew we needed some peppermint touches to make things perfect for Liz. My crafting-wiz mother-in-law was in town this week and told me about some marshmallow-hot-cocoa-dipping-straws she saw in Good Housekeeping. We decided to make them minty by using a candy cane in place of a straw, and crushed candy cane in place of red sprinkles. With that, the peppermint-marshmallow swizzle stick was created, perfect for stirring hot cocoa. And to be very honest, my crafting-wiz mother-in-law made every one. And they were awesome. (recipe below.)
To thank Liz’s guests for celebrating with us (and showering Liz with many many many many many diapers), we treated them to a set of Midnight Mint Craving hot cocoa mix and candy cane marshmallows.
Still eager to make hot cocoa and marshmallows at your house? I’ll be posting those on Monday, along with other recipes to make a gift set of hot drinks and sweet treats.
Dutch Baby “Babies”
1 cup milk
1 cup flour
1/2 tsp salt
1 tsp vanilla
1/4 cup butter, melted
2 cups frozen
10 oz frozen raspberries
3 Tb granulated sugar
1 Tb lemon juice
Preheat oven to 400 degrees. Grease 9 ramekins. Using hand mixer, beat together milk, eggs, flour, salt and vanilla until well blended. Stir in melted butter. Pour 1/3 cup of batter into each ramekin and bake for 15 minutes. Dutch baby “babies” will be perfectly puffed and golden.
Thaw raspberries, mix in sugar and lemon juice to make a raspberry sauce. Spoon over the “babies” and sprinkle with powdered sugar. Serve immediately for best results.