Monthly Archives: April 2013

Have a puff

nursingmotherscookbook_fin4.jpgWe begin and end this month with special brunch food and a big hiatus in between two recipes while I took care of some other business.  From now on expect a new recipe every week, each one easy and delicious.

Sugared Puffs, ready to eat.

Sugared Puffs, ready to eat.

These little beauties fall somewhere in between a donut and a popover. They are lightweight, baked, slightly sweet and don’t feel greasy. I can’t attest to how well they taste a day or two after baking—they are typically gone shortly after coming out of the oven.

These are perfect for taking to a morning playdate or when having people over to Come See the Baby.

  • Softened butter for pan greasing
  • 2 tbsp butter, melted
  • 3 large eggs, room temperature
  • 1 cup whole milk
  • 1 tsp salt
  • 1.5 tsp sugar
  • 1 cup flour
Out of the oven but naked, awaiting their coating.

Out of the oven but naked, awaiting their coating.

for the coating:

  • 2/3 cup sugar
  • 1 tsp ground cinnamon
  • zest of one orange (optional)
  • 4 tbsp butter, melted

Preheat the oven to 400˚. Grease a nonstick muffin pan with softened butter. Put the 2 tbsp melted butter, eggs, milk, salt and sugar in a blender or food processor and whiz for a few seconds. Add the flour and whiz for 5-8 seconds, just until smooth. Divide the batter among the greased molds filling ½ to 2/3 full. Bake for 35 minutes until the puffs are deep brown. Remove from the oven, cool for a few minutes and remove them from the pan.

Rollin' in the sugar

Rollin’ in the sugar

Mix the sugar, cinnamon and orange zest in a medium bowl. Brush each puff all over with melted butter then roll on the sugar mixture to coat completely. Let cool on a rack or plate.

Best eaten warm.

I lifted this recipe from the NY Times a few years ago who credit David Lebovitz for these delights. I added the orange zest to the coating which was inspired by the Morning Buns at Tartine in San Francisco, an old haunt of mine. 


Deviled Eggs and Disclosure

nursingmotherscookbook_fin4.jpgI feel I owe you full disclosure in the matter of things like this–I am not one of those moms who is so totally together that I’ve got my Easter recipes posted in time for you to plan and prepare to make them for the holiday. I am a fly-by-the-seat-of-my-pants mom who is showing you, after the fact, what I managed to pull off for the Easter egg hunt potluck brunch.


Oh my! These are delicious. So fresh and light, I had to stop myself from sneaking a few of them before they got to the table. The lemon really brings to life the sense of the new season. I used fresh thyme here because I had some on hand but it was a little tedious separating the leaves from the stems. Dried thyme will work just as well.

You can cook the eggs in advance. The key to easy shell peeling is to start with the eggs and the water at the same temperature. Preferably your eggs should be room temp. but if you have cold eggs straight out of the fridge, make sure the water is equally cold.  Put the eggs in a saucepan,  cover them with 1 inch of water. Slowly bring the water to a boil and simmer them for 12 minutes.  Dump the hot water immediately and rinse with cool water. Peel right away.

Sour Cream, Lemon, and Herb Deviled Eggs

  • 6 hard-boiled eggs
  • 3 tablespoons sour cream
  • 1 1/2 tablespoons mayonnaise
  • 3/4 teaspoon Dijon mustard
  • 1 1/2 teaspoons finely grated lemon peel
  • 1 1/2 teaspoons fresh lemon juice
  • Chopped fresh parsley or thyme

Shell eggs, then cut in half lengthwise. Transfer yolks to small bowl and mash with fork. Mix in sour cream, mayonnaise, and mustard. Stir in lemon peel, lemon juice, and cayenne pepper. Season generously with salt and pepper.

Spoon yolk mixture into whites. Sprinkle generously with chopped parsley or thyme. (Can be made 4 hours ahead. Cover loosely and refrigerate.)