Easter is a spring holiday that is often intertwined with candy. But celebrating Easter without candy may be a necessity for your family. Maybe you have food allergies or intolerances in your family? Maybe you are practicing healthier eating and want to share this with your friends and neighbor? Or maybe you just want a break from the sugar rush? If that’s the case then here are some great ways to ring in spring without candy.
Get festive with the decorations:
Go fun with the food:
Mini dutch babies – either savory or sweet – are a great way to make any meal special – breakfast, lunch or dinner.
Think Outside the Box with the Activities:
This year especially, adults and children will enjoy coloring with these festive pages from Fun Happy Home.
Play with your candy – and turn it into extra “safe” playdough also from Fun Happy Home. (And I won’t tell if you have to “taste” the dough!).
Bunny Ears Headband:
Celebrate with Your Fingertips:
Are you ready for some special spring nails??? More info available from www.larasandora.com/shop.
Easter Without Candy: Mini Dutch Babies
Mini Dutch Babies
- Jumbo (6-cup) muffin tin
- 2 tablespoons vegetable oil
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 2 teaspoons grated zest and
- 2 tablespoons juice from 1 lemon if desired
- 1 teaspoon salt
- 3 large eggs
- 1 1/4 cups skim milk see note
- 1 tablespoon unsalted butter melted and cooled
- 1 teaspoon vanilla extract
- 3 tablespoons confectioners’ sugar if desired
- OIL JUMBO (6-cup) MUFFIN TIN Adjust oven rack to middle position and heat oven to 450 degrees. Brush muffin cups with oil. Place muffin tin on oven rack and heat until oil is shimmering, about 10 minutes.
- MIX BATTER Meanwhile, combine flour, cornstarch, lemon zest, and salt in large bowl. Whisk eggs in another bowl until frothy and light, about 1 minute. Whisk milk, butter, and vanilla into eggs until incorporated. Whisk one-third of milk mixture into flour mixture until no lumps remain, then slowly whisk in remaining milk mixture until smooth.
- BAKE AND SERVE Carefully divide batter into heated muffin tin and bake until edges of Dutch Babies are deep golden brown and crisp, about 10-15 minutes.