It’s not often that we get to celebrate our granddaughters’ birthdays on their actual birth dates but we always celebrate ………….
………………. Annie was born in June and Elle in September and since they live in London, we usually have a double celebration sometime late in July while we’re all together at the beach. This year we decided to do something a bit different ………. A Little Chef’s Birthday Breakfast; the girls planned the menu, had fun all week making decorations and helped with the food preparation. The breakfast was a big hit and was enjoyed by all. Check out some of their festive decorations:
|…………. place cards|
|………… a colorful centerpiece|
|………….. the fanciest, most festive chandelier you’ve EVER seen!|
|………………… little chefs|
I cheated just a bit (well, maybe a lot) and talked them into these delightful Little Elephant Ears in lieu of the doughnuts; much simpler, quicker and equally delicious. The recipe, from Barefoot in Paris, calls for just two ingredient and can be whipped together in no time flat – perfect for a Little Chef’s Breakfast or for the next time you need an impressive sweet treat ……….. in a hurry!
|……….. little chefs making little elephant ears|
Little Elephant Ears
⅛ teaspoon salt
2 sheets puff pastry, about 17 ounces (I used Pepperidge Farm)
1. Combine sugar and salt. Pour 1 cup of sugar/salt mixture on a flat work surface.
2. Unfold the first sheet of puff pastry onto the sugar mixture and pour 1/2 C sugar mixture on top, spreading it evenly on the pastry. With a rolling pin, roll pastry into a 13″ square and until the sugar is pressed into the pastry on top and bottom.
3. Fold the sides of the square towards the center, so they go halfway to the middle. Fold again so the 2 folds meet exactly at the middle of the dough. Next fold one half over the other half as though closing a book. You will haver 6 layers of dough.
4. Slice dough into 3/8″ slices and place cut side up on baking sheets lined with parchment paper. Repeat with second pastry sheet. You will have excess sugar left on your work surface.
5. Bake at 425 degrees for 6 minutes, or until caramelized and golden brown on bottom. Watch carefully because they can burn quickly at this temperature. Turn with a spatula and bake for additional 3-5 minutes until caramelized. Transfer immediately to cookie racks to cool.
Adapted from Barefoot in Paris by Ina Garten