Treat Mom to breakfast in bed or a delicious Mother’s Day dessert with these tasty recipes from our friends at Taste Buds Kitchen.
Herb Biscuits
Makes 8
Ingredients:
1¼ cups all-purpose flour, plus more for kneading
2½ teaspoons baking powder
½ teaspoon salt
2 tablespoons fresh parsley, chopped
1 tablespoon fresh dill, chopped
2 teaspoons garlic powder
1 teaspoon onion powder
¼ cup unsalted butter, cold
½ cup buttermilk
1 egg white
Instructions:
Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
In a medium mixing bowl, combine flour, baking powder, salt, parsley, dill, garlic powder and onion powder. Cut in unsalted butter with two forks or a pastry blender until crumbly. Add buttermilk and stir just until dry ingredients are moistened.
Knead dough lightly to combine until smooth. Cut into eight equal pieces and roll into biscuit shapes. Place biscuits on a prepared baking sheet and brush with egg whites.
Bake for 16-18 minutes until browned.
Molten Lava Cakes
Makes 12
Ingredients:
Lava Cakes
1½ cups chocolate chips
1 cup unsalted butter
2 cups powdered sugar
4 whole eggs
4 egg yolks
¾ cup all-purpose flour
¼ teaspoon salt
Whipped Cream
1 cup heavy cream
2 teaspoons powdered sugar
1 teaspoon vanilla extract
Instructions:
Preheat oven to 450 degrees. Grease a standard muffin tin.
In a large microwave-safe bowl, melt chocolate chips and butter in 30-second intervals until butter is melted. Whisk until the chocolate is completely melted and no chunks appear. Stir in powdered sugar until combined.
In a separate medium bowl, whisk eggs and egg yolks together, then blend eggs into the melted chocolate mixture. Add flour and salt, and fold together until just combined.
Use a standard cupcake scoop to spoon batter into unlined muffin tins. Bake for 7 minutes or until the sides are firm but the center is still soft. Do not overcook. Remove from oven and let cool in pan for 1-2 minutes. Cooling in the pan is essential; if you try to remove the cakes too soon, they will fall apart.
While the cakes are cooling, make the whipped cream. In a chilled metal bowl, combine heavy cream, powdered sugar and vanilla extract, and whisk until soft peaks form.
Once cooled, loosen the cakes from the sides of the pan with a rubber spatula and gently invert the cakes onto a baking sheet with parchment paper, being careful not to crush the cakes. Serve warm with a dollop of whipped cream.
Taste Buds Kitchen offers classes for kids and adults, summer camps, parties, corporate events and more. Interested in opening your own franchise? Learn more at tastebudskitchen.com.
Taste Buds Kitchen Palo Alto
2775 Middlefield Road
tastebudskitchen.com/palo-alto
650-485-2684
Taste Buds Kitchen San Jose
1150 Foxworthy Ave., #30
tastebudskitchen.com/san-jose-south
408-784-3000