Indispensible Holiday Corn-See For Yourself!

I'm going to show you how to make my favorite holiday corn, I really am. But first, let me tell you about our weekend. We had cousins come into town early for Thanksgiving. They had barely stepped foot out of the car when we whisked them away to a Riders in the Sky concert. These are four of the silliest goofball cowpokes you ever did see. (Um, I'm not sure if I'm talking about the singers or the kids. I'll let you decide.) I hope I get to see them in concert again. Kids and grown-ups alike were doubled over with laughter. We left tapping our toes and humming through smiles. This weekend was also our local hospital fundraiser, The Jubilee of Trees. Talented people in the community decorate and donate trees for auction. Generous people in the community buy these decorated trees. Last year my parents bought a Peter Pan tree that I inherited this year. I'll give you a peek later (and a peek of the one they bought this year), but here's a sample of one of the themed trees available for purchase. This one caught my eye for the Quiet Man's parents. It would be perfect in their Nantucket room. If I had a million dollars....

The charges were part of the entertainment at the Jubilee. Sailor has been playing the violin there for the last five years, and West for the last three. He's come a long, long way. (I used to have to crouch behind him for moral support. Now I sit in the audience making silly faces at him.)I never get sick of watching them play, not at home or abroad. I'm getting my money's worth for those violin lessons. I've got my own little string duo that always owe me a favor. And of course, we had to take part in all of the good times at the Jubilee, in the name of charity, tut tut! I almost almost almost stood in line for face painting myself. I want a pretty snowflake on my cheek.

This one was a crack-up. For a buck, the kids could be inside a giant bubble. Who thinks of these things?Boy in a plastic bubble.All right, enough with the weekend and let's get one to the week. It is THE week. Thanksgiving is a mere few days away. Are you making pie crusts and freezing rolls and brining turkeys? I ought to be, but I'm getting a slow start due to excessive play. (See above photos.) But today, doggone it, I'm making this corn and putting it into the fridge. This recipes hails from a beautiful restaurant in Fullerton, California known as the Summit House. Some people (me) go there and order bowl fulls of the fantastic stuff. This is corn at Daddy Warbuck's house on Christmas morning. It doesn't get any better than this. It's decadent all right, but that's why I save it for holiday meals and dinner parties. Start off with a handful of easy ingredients: frozen corn, flour, butter, sugar, cream, and salt and pepper. (Sugar, where are you? Did you not want your picture taken?)

Place the corn, salt, sugar, pepper, and cream in a saucepan and bring to a boil.

In a small bowl, combine softened butter and flour to make "kneaded butter."

Add to the corn mixture to thicken.

Pour it into a buttered casserole dish. Store it covered in the fridge and warm it up in the oven right before you're ready to eat it.

If you want it to be extra over-the-top delicious, sprinkle the top with parmesan and put it under the broiler to brown. Oh, yes. It's going to be good. And you might want to double it, since I have never, ever had any leftovers no matter how much I make. Try not to eat it all for dinner tonight.

PS Have you got any questions about Thanksgiving dinner? It's time for Prudy's Online Thanksgiving Hotline. Leave a comment and let me at 'em.

Money Saving Tips:

Swap out the cream for evaporated milk. Use canned corn in place of the frozen, if that's what you've got. Canned and frozen corn should be on sale for pennies this week.

Creamed Corn Au Grautin from the Summit House

Estimated Cost: $4.oo for 8 servings

1 lb. frozen corn

1 and 1/2 cups whipping cream

1/2 teaspoon salt

2 tablespoons sugar

pinch of pepper

1 and 1/2 tablespoons softened butter

1 and 1/2 tablespoons flour

3 tablespoons finely shredded parmesan cheese

Combine corn, cream, salt, sugar and pepper in a pot and bring to a boil. Simmer for five minutes. In a small bowl, mix flour and butter until completely smooth. Add to corn mixture and stir until well combined. Return to a boil. Simmer for one minute. Remove from heat. Pour into a buttered oven-proof dish (an 8 or 9 inch square, pie or quiche dish will all work). Place tightly covered in fridge until ready to serve. Just before serving, heat oven to 425. Sprinkle corn with parmesan and bake until hot and bubbly. (For Thanksgiving dinner, I bake it completely in advance and heat it in the microwave just before dinner time. )

Up Next: Prudy's Online Thanksgiving Hotline-leave a comment and ask away!

Late Summer Garden Harvest Dinner

Did you have a safe and happy Labor Day weekend? We spent the weekend with my youngest sister Mary Kate, her husband Adam, and their five children. Also present were my parents, and my sister Heidi and husband Mikey, with their four children. All in all, there were 8 adults and 11 kids. The little girls spent the weekend putting on a production of the musical, Annie. They all took turns playing the part of Annie, in democratic style. By the way, I was cast as Miss Lily St. Regis with my Quiet Man as Rooster Hannigan. He surprised me by hamming it up more than just a little bit. And me, well, I didn't take three years of high school acting for nothin'. Thanks, Mr. Byers, you taught me everything I know.

As for the little boys, they spent the weekend collecting sticks and rocks, wrestling, and trying to heckle the Annie actresses.

Ah, it was a great weekend. I think I could put on a play every weekend, provided I was just given Monday off. Pretty please. A looong break makes the week much easier to face.

Speaking of long breaks, our garden is just about to take a hiatus until next spring. I'm going to miss my backyard bounty, especially those juicy red tomatoes, the golden corn, and the crisp green beans. Last week, I fixed a dinner of all of my favorite summer garden vegetables. It's not a farewell, not quite yet, but you can tell it's coming. Here's what we had:

Avocado and Tomato Salad with Lime Drizzle

Buttered Corn on the Cob

Green Beans and Red Potatoes in Cream

Roasted Tomatoes with Breadcrumbs and Olive Oil

If you're feeling really ambitious, a nice crisp or cobbler would be ideal for dessert. Especially with your last batch of homemade ice cream.

Money Saving Tips: Use what you've got from the garden, or hit up the farmer's market. You can use any variety of tomatoes, even cherry or grape. Just shorten the cooking time. Use other thin skinned potatoes, if red are expensive this week.

Tomato and Avocado Salad with Lime Drizzle

Estimated Cost: $3.50 for four servings

1 small avocado, sliced

2 tomatoes, sliced

2 tablespoons chopped cilantro

juice of one lime

2 teaspoons olive oil

Layer avocado, tomato, and cilantro on plate. Sprinkle with salt and pepper. Drizzle with lime juice and olive oil.

Grandma Darland's Red Potatoes and Green Beans

Estimated Cost: $3.00 for 4 servings

2 lbs. red potatoes, cut into 1 inch pieces

1/2 lb. green beans, cut into one inch pieces

1/2-3/4 cup cream of half and half

Place potatoes in cold water in a large pot. Salt water. Bring to a boil. Cook for about eight minutes, or until potatoes are almost tender. Add green beans and cook until just tender and bright green. Drain well. Return to pot. Add cream, mashing a few potatoes with a fork. Season to taste with salt and pepper.

Roasted Tomatoes with Bread Crumbs and Olive Oil

Estimated Cost: $3.00 for 4 servings

4 red ripe tomatoes, halved

olive oil, for drizzling

1/2 cup fresh breadcrumbs (made from 1-2 pieces of bread)

1 clove minced garlic

2 tablespoons olive oil

Preheat oven to 4000 degrees. Line baking sheet with parchment. Place tomatoes, cut side up, on baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and bake for 25 minutes. In a small bowl, combine crumbs, garlic, and olive oil. Season with salt and pepper. Bake an additional ten minutees, or until crumbs are toasted.

Next Up:

Peanut Butter and Honey Popcorn

Mexican Chile and Lime Corn on the Cob

My mom used to go to the grocery store every school day at 5:30 AM. Since there were ten kids in the house, she didn't even bother trying to keep the cupboards full. (Truthfully, if the cupboards were even remotely stocked, we just ate more and emptied them again.) Mom just went back to the grocery store, morning after morning, and bought what we needed for the day. I still remember waking up for school and almost tripping over the bagged groceries at the foot of the stairwell-sourdough bread, orange juice, milk, eggs, cheese and the like. (I wonder if I ever offered to unload the groceries. Hmmm. Highly unlikely. Sorry, Mom.) Last night, I woke up about 2: 30 and couldn't sleep. I started making lists: to-do lists, guest lists, homework lists, and grocery lists. Grocery lists! Why not just head to the store? Following in Mom's footsteps, I headed out the door in the lonely dark of 5:30 AM. People, now I know why she went that early every day. The dazzling efficiency! The store was stocked with groceries and empty of people. There was not one soul in line at the check out. Two people bagged my groceries, and at least three people offered to help me out to my car. (No, but thanks.) I could get used to this early morning royal treatment. The next time I'm struck with a bout of sleeplessness, I'm heading straight to the produce section.

Today I bought all of the things my mom used to buy: the sourdough bread, the orange juice, the milk, eggs, and cheese, but I also bought corn. And lots of it, people. My little sister started making this Mexican style corn on the cob last week and we've hardly gone a day without it since. You take a fairly healthy piece of corn on the cob and then you transform it into evil decadence by slathering it in a creamy chili lime sauce and rolling it in cheese. Oh, it's bad. So bad that you're going to want it almost every day. And you just might find yourself at a grocery store at 5:30 AM snatching up dozens of ears of corn on the cob. I'll see you there.

Slather corn with dressing...

Roll in cheese...

Prepare to become seriously addicted.

Mexican Chile and Lime Corn on the Cob

Estimated Cost: $4.00 for four ears

My sister got the recipe off this gorgeous blog from her husband's cousin. Hey, it's all in the family.

4 ears corn on the cob

3 Tbs. mayo (or swap out Greek yogurt, or even melted butter)

2 Tbs. sour cream

1/4-1/2 tsp. lime zest

juice from 1/2 a lime

1/4 tsp. cayenne pepper

1/4 tsp. chili powderpinch kosher salt

1/2 to 1 c. crumbled Cotija Cheese (or queso fresco) We liked parmesan, too.

Grate Cotija cheese with a fine-hole cheese grater and place on a plate.
Boil corn until tender.

Meanwhile, combine mayo, sour cream, lime zest, lime juice, chili powder, and pinch of salt.
Spread warn corn with mayo mixture, then roll corn in grated cheese. Serve with lime wedges and a sprinkle of extra chili powder.

Next Up:

Avocado and Nectarine Salad with (Leftover Chile Lime Dressing)

Corn and Green Chile Chowder in the Crock Pot

The last week of January! I really can't imagine how it arrived here so swiftly. I'm not ready to bid goodbye to the first month of the year. I haven't really revved it up yet, the way you're supposed to do in January. I used my tread mill less, slept more, and frankly went back for second helpings more often than is prudent. I haven't cast off any bad habits-in fact I rather indulged a few. And I'm certainly not ready to finish my January series on crock pot soups. I still have many more that I want to share, like winter minestrone, red curried cauliflower, french onion, broccoli and cheddar, African peanut, creamy tomato and tortellini, just to name a few. I'll try to squeeze a few more in this week, because once next week hits, it's all about the February holidays.

It's so comforting to have a delicious soup simmering in the crockpot when the weather is foul. The whole house smells savory and cozy. Corn and Green Chile Chowder is one of my favorite rainy day soups because I almost always have everything on hand. It helps me embrace those snug, warm, homey days of January, before they melt away. Get out your crockpot-and your fuzzy slippers, while you're at it.

Money Saving Tips:

When fresh corn is on sale in the summer, you can cut it right off the ear and freeze it in bag. You could use canned, fresh, or frozen in this recipe with great results. The same goes for the green chiles. Swap out bouillion cubes to save even more. This soup is yummy before the half and half goes in, so leave it out if you want to save a few calories and pennies.

Corn and Green Chile Chowder in the Crock Pot

Estimated Cost: $5.00 for four servings

5 cups chicken broth

3 tablespoons flour

1 tablespoon butter

3 cups corn kernels, fresh, frozen, or canned

1 (7 ounce) can green chiles, drained

3 medium potatoes, peeled and chopped

1 large onion, minced

pinch of cumin

salt and pepper to taste

pinch of cayenne

1 large onion, minced

Add later:

1 (14 ounce) can creamed corn

1 cup half and half, whole milk, or evaporated milk

Pour broth and flour into crockpot. Whisk with wire whisk until smooth. Add all ingredients except creamed corn and half and half. Cook on high for 3-4 hours, or on low for 6-8 hours. Add creamed corn and half and half, and cook just until warmed through, about fifteen minutes on high or thirty minutes on low. (It can go faster if the half and half is at room temperature.) Garnish soup with croutons, cilantro, or green onions and lots of freshly ground peppper.

Next Up:

Chocolate Loaf Cake

PS Click here to get to Jif to vote for my son West's More Rockin' Moroccan Peanutty Pita. With your help, he can get to NYC to compete for a $25,000 scholarship. Thanks for taking the the time (10 seconds-promise) to help the future Dr. Wild West.

Blackened Corn Salsa for Quesadillas

I wonder if back to school month is on par with Christmas, in terms of cost. I think it just might be a little bit pricier, between you and me. There are school clothes and shoes, school pictures, school donations, school supplies, school registration fees galore, plus it's time to re-start all of the after school lessons, which for us are tap, ballet, acting, voice, and fencing, not to mention continuing with violin and piano. To be fair, since I homeschool, I don't have to pay some of the aforementioned fees, but then again, I am buying curriculum. And I don't have to pay for a piano teacher since I'm teaching the charges myself until they pass me up, which isn't too far off for Sailor. But still. Money. There's a lot of money flooding, rushing, oozing, hastening out the door. Hundreds and hundreds. And what we're hoping to have to show for our sizeable investment are two well shod, well dressed, well educated little charges, leaping and singing and fencing and dancing around the room....while their parents bite their fingernails.

Here's a good cheap dinner to help offset some of the costs of a modern education. Who doesn't love making quesadillas for dinner on a hot, summer night? Use a combination of a few different cheeses like cheddar, jack, mozzarella, cotijo, or colby for the best flavor. Stir up some quick blackened corn salsa to send ordinary quesadillas over the moon. It's so delicious, you could skip the quesadillas and just eat it with a spoon. Corn is so marvelous and inexpensive in August, so get your good, cheap fill. Have a great weekend, everybody and best of luck with all of your back to school costs!

Money Saving Tips:

I love making this salsa with leftover unbuttered corn on the cob. Boil a few extra ears next time with this dish in mind. You can always use frozen thawed corn in a pinch, too. If you've got fresh tomatoes, corn and chilies in the garden, then this one is practically free.

Blackened Corn Salsa

1 tablespoon olive oil

1 large onion, chopped

2 cups corn fresh or thawed, if frozen

2 tomatoes, chopped

1 jalapeno or serrano pepper, minced

1 clove garlic, minced

juice of one lime

1/2 cup chopped cilantro

Heat oil in a skillet over high heat. Add corn and onion and cook, stirring from time to time, until corn and onion are blackened in places. Combine with other ingredients in a medium bowl and serve with quesadillas.

Up Next: Tamale Griddle Cakes

Summer Thyme Corn Chowder

Post Note: I just got my Williams Sonoma catalogue in the mail today with a recipe for sweet corn chowder that looks very similar to my own recipe. (They use a bit less cream, a bit more more bacon, and no broth or thyme, but otherwise the soups could be slurpable sisters.) I'll have to give theirs a try and report back. For anyone who is interested, here's the link.
Doesn't it seem contraditory to bemoan the scorching summer weather in one post, only to offer a post for soup in the next? Bear with me, dear readers. This isn't your sit-by-the-fire-in-December kind of soup, this is Summer Thyme Corn Chowder. It's got smoky bacon, some woodsy undertones from the thyme, and lots and lots of perfect golden corn. It's best NOW, even in the heat of summer, because the corn is at its flavorful best. If you've got your own ears growing out back, then you're off to a good start. If not, wait a few weeks till your grocer is offering 4 corn for a $1.00, then load up your bushel. We must be the corn lovin'est family; we ate corn chowder with cornbread slathered with honey, and then buttered popcorn for dessert. We would have eaten well on Plymouth plantation. I'll be back this weekend with more garden goodness; I've been canning marinara sauce that tastes exactly like a breezy summer evening in Tuscany.

Summer Thyme Corn Chowder

Estimated Cost: $4.00 for four servings

Notes: If you're dining with vegetarians, keep the bacon on the side and saute the vegetables in oil.

4 slices bacon, chopped

1 large onion, minced

generous pinch of cayenne

2 cloves garlic, minced

2 teaspoons fresh minced thyme

8 cups corn kernels, cut from the cob

2 and 1/2 cups chicken broth

1/2 cup cream

1/4 cup chopped scallions

In a large pot, cook bacon over medium high heat until crispy. Remove to paper towel and reserve for garnish. To same pot with bacon grease add onions and saute until softened, about 8 minutes. Add cayenne, garlic and thyme and cook for thirty seconds. Meanwhile, combine 4 cups corn kernels and 2 cups broth in blender. Puree until almost smooth. Add blended corn, remaining corn, and remaining broth to pot. Bring to a boil, reduce heat and simmer until corn is tender, about 10 minutes. Add cream and season to taste with salt, pepper, and more cayenne. Garnish with crispy bacon and scallions.

Up Next:

Make your own Marinara

Corn and Black Bean Salad with Cumin Lime Vinaigrette

I've been making corn and black bean salad for so long that I actually used to think that I was the one who made it up. Hah! The hubris of the young. For over a decade I've been dragging it to potlucks, whipping it up for quick dinners, and spooning it into plastic containers for lunch on the go. Black bean and corn salads are as common as the three bean salads of yesteryear now, but they've got a special, fresh pico de gallo and salsa-ish appeal, cooling and spicy in the same bite. Many of today's recipes call for bottled Italian dressing, but I like it much better with a quick lime vinaigrette. It's much healthier-even the light bottled dressing are chock full of additives- and will better compliment the zingy southwest flavors in the salad. I'll show you how to stretch this side into an all encompassing dinner meal, too.
Money Saving Tips: Use any extra corn on the cob by slicing off the kernels. Cook your own black beans and freeze them in zip top bags, pulling out what you need. Use whatever colorful veggies you have handy.

Corn and Black Bean Salad with Cumin Lime Vinaigrette
Estimated Cost: $3.50
Notes: I've made this salad with no olive oil at all with great results. If you're dieting, leave it out.
1 (15 ounce) can black beans, drained and rinsed well
2 cups corn kernels, (frozen and thawed, or canned, or cut off the cob)
2 tomatoes, chopped
1/2 cup red onion, minced
1 cup chopped cilantro
1 jalapeno pepper, minced-or less if you like it wimpy
1/2 teaspoon ground cumin
1-2 tablespoons olive oil
juice and zest of one lime
1/4 teaspoon each salt and pepper
Combine beans, corn, tomatoes, onion, cilantro, and jalapeno in a medium bowl. Sprinkle cumin and salt and pepper over the top. Drizzle with oil, lime juice and zest; taste for salt and pepper and adjust seasonings if necessary. Toss and serve.
For a main dish:
Add 2 cups each cooked brown rice and fully cooked meat, adding extra cumin, lime, and olive oil if necessary. I used leftover grilled chicken slices. You can also add in avocado, mango, or pineapple, like I did below.
Next Up:
Open Faced Apple and Cranberry Light Chicken Sandwiches

Cowboy Shepherd's Pie with Summer Vegetables and Cheddar Potatoes

I love getting comments and feedback from my readers. It makes the daily hours of blogging worth while. So pipe up!
If you've got a recipe that's giving you trouble, or you need ideas about menu planning for parties, or info on how to utilize a certain ingredient, leave me a comment or shoot me an email at vsmylroie@aol.com. I am Prudence Pennywise, your humble servant. I've had a reader request for updated recipes ideas using ground beef. Ground beef can be an economical (shop sales!) and with today's lean cuts, a healthful way of feeding a family. And it goes way beyond hamburgers. (But I love those, too.) I've toyed around with the classic, ever-popular Shepherd's Pie to include some summery vegetables and flavors, like corn, zucchini, and barbecue sauce. It's tough to resist the mashed potato and melted cheddar topping. This is a great make ahead Sunday late lunch, or a fun weeknight dinner; it's a stick to your ribs, homey and comfortable, man pleasin' kind of casserole. I baked mine in individual portions, just for fun, and also to have a few easy lunches to pop into the freezer.
Money Saving Tips: Always stock up on lean ground beef on sale, to be sure you're getting a good deal. You can use leftover corn from the cob here, or frozen or canned kernels. The zucchini here is optional, so if you can grab some from your garden, toss it in.

Cowboy Shepherd's Pie with Summer Vegetables and Cheddar Potatoes
Estimated Cost: $7.50 for 6 hearty servings
Notes: For a vegetarian version, replace the meat with two (15 ounce) cans of drained black beans.
1 and 1/2 lbs. russet potatoes, peeled and cut into 1 inch pieces
1/2 cup milk
1 tablespoon butter
1/4 teaspoon each salt and pepper
1 lb. lean ground beef (or turkey)
1 medium zucchini, chopped (optional)
1 small onion, chopped
1 clove garlic, chopped or 1/4 teaspoon garlic powder
1/2 cup smoky barbecue sauce
1 teaspoon yellow mustard
1 teaspoon brown sugar
1 and 1/2 cups corn, fresh or frozen, thawed
3/4 cup shredded cheddar cheese
chopped cilantro or scallions, for garnish

Place potatoes in a large pot of coled water over medium high heat. Bring to a boil, reduce heat and simmer. Cook potatoes for about 13 minutes, or until tender. Drain potatoes and mash with milk, butter, salt, and pepper. Set aside briefly. Preheat oven to 400 degrees and grease an 8 by 8 inch casserole. In a large saucepan, cook meat with zucchini, onions and garlic, breaking up with back of spoon, until meat is just cooked. Drain if necessary. Stir in barbecue sauce, mustard and brown sugar. Transfer to prepared casserole dish. Scatter corn evenly on top. Spread potatoes carefully over corn and sprinkle with cheese. (You can refrigerate this for up to 24 hours and bake it later, if desired.) Bake at 400 degrees, just until filling is bubbly and cheddar is nicely melted, about 25 minutes.

Coming Tomorrow:
August Corn Chowder and Soft Honey Wheat Rolls

Penny Wise Tip

Corn on the Cob

(This tip came from Meredith Oppenlander, my magical first grade teacher, and my generous mentor teacher when I became a first grade teacher twenty years later.)
Aren't you going to be making bushels of corn on the cob this summer? I sure will be; it's a kid favorite at my house. If you're making for a huge crowd, you're going to want a mammoth pot of water for boiling the corn. But, if you're only making a few ears at a time, make it in the microwave. It's much faster than boiling water, it saves a pot of water, pot washing (Hallelujah), and it saves energy-which is the same as saving pennies, my friends.

Simply husk the corn, put it in a microwave safe dish (pie plate, 9 by 13, 2 quart casserole), add about 1/4 inch water, cover it tightly with saran wrap, zap it for five minutes, then let it rest for five. You'll have perfectly cooked, juicy corn. Dry the corn off with a dish towel and use a pastry brush to lightly coat it with butter and sprinkle with salt and pepper. No one will ever know that it wasn't boiled in a pot, and only you will be the wiser. And the pennywiser.

Coming Tomorrow:
Pecan Honey Sticky Buns

(My First Post as a Member of "Tuesdays with Dorie" Baking Club)

Super Fast Tex-Mex Salsa, Bean, and Corn Soup

A.K.A The absolute best thing to come from leftover homemade salsa
I wanted to share my favorite fast recipe for when you have leftover homemade salsa. Please make this salsa, eat it fresh for a couple of days, and then make this knock-out soup. It's ready in ten minutes, and it's so yummy and healthful and spicy and can change the world and you gotta have it in your fast dinner repertoire. Now I'm running out of breath from all that gushing. I even have a funny and embarrassing story about this soup, but you'll have to pick it up on my last blog project. Scroll down to the entry titled, "From the Mixed up Files of a Frenzied Holiday Cook." And yes, that's little ol' me with super famous RR. After tonight, I'm all out of Cinco leftovers. Moving on!

Super Fast Tex-Mex Salsa, Bean, and Corn Soup

Estimated Cost: $2.50

Notes: My preferred way to make this soup is with the S and W brand chili beans with chipotle, but any brand will work well. Don't mistake them for chili; chili beans are canned pinto beans in a spicy tomato sauce. They're a real time saver!

1 cup leftover smooth salsa

1 (14 ounce) can low sodium chicken or vegetable broth

1 (14 ounce) can chili style beans, or leftover whole beans and a 1/2 tsp. of chipotle chili powder

1 cup corn, fresh or frozen

For Serving: Tortilla chips, sour cream, cheese (I used feta), avocado, lime wedges, chopped cilantro

Combine the first four ingredients in a medium saucepan. Bring to a boil; reduce heat and simmer for ten minutes. Serve with any of the above toppings.

Coming Tomorrow: The cutest little Meyer lemon cakes to make for Mother's Day