Dutch Baby, Brunch Baby

I made this Dutch Baby months ago but I thought it was so pretty so I decided to post it. The recipe is the same as it ever was and you can find those here. Different variations and the original.

Ditch Baby 2015 brunch with coddled eggs...

Dutch baby from 2016 brunch.

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Pumpkin Pie Spiced Dutch Baby

Dutch babies are such an easy breakfast to make, and fast too. I made this for the girls on a school day. Got up, whirled the ingredients in the blender while the oven got hot, put it in to bake. By the time the girls were dressed, baby was nursed it was time to have a hot breakfast.
It's been a while since I've posted anything pumpkin :-).
We all loved this, the pumpkin pie spices gave it a wonderful fall flavor. Next time I am going to put a dollop or two of pumpkin puree in the blender with everything else.
Another great variation is apples and cinnamon!

Cinnamon Apple Dutch baby

Let me start off by saying that I totally messed this recipe up. For one I should have gotten the base recipe for a dutch baby out instead of winging it from memory- I remembered the recipe but when it came time to execute there was too much going on to remember every little thing, two I should have just paid more attention. So for your sake read the directions and ignore the pictures. I will say that in spite of me messing up this recipe the girls and I LOVED it and we will be having it again. So good. Diva requested that I put it in her lunch for school tomorrow.

4 tablespoons butter
one apple

1 cup flour
1 cup milk
1 teaspoon of vanilla
4 eggs
3 tablespoons brown sugar
1/2 teaspoon salt
1/3 teaspoon ground cloves
1/3 teaspoon ground ginger
1 teaspoon ground cinnamon
nutmeg

* NOTE- you CAN fry up the apples, put them in a baking dish that has melted butter and then pour the batter over the top of that and bake it, but I didn't want to wash a pan and a baking dish. So you know. Whatever you want.


Preheat your oven to 425 degrees and pull out your blender.
In a small bowl mix your sugar, all your spices except the salt.

Peel your apple. , if you want. I do because it's easier for Piglet to chew.










Slice it thin.







In an oven safe skillet melt your butter.








When it is melted arrange your apples in the pan. You will soon see that I wasted my time doing this, but anyway just do it.








Sprinkle a little bit of your sugar mixture on the apples. I left the stove on and the apples were still cooking on medium low at this point.







Put the rest of the sugar mixture into the blender.








Add your flour.










Add your milk and vanilla...
NOW as you can see I did NOT add my eggs, please do so now. It is important, especially if you want your apples to be pretty.








Blend it up.






Pour it over you apples...
(note I realized I forgot the eggs, so I put them in and stirred it up)









Yeah, it's not pretty, the apples are now all mixed up in there... but it worked.








Once your pour your complete batter on top of the apples put it in the oven for about 20 minutes. I did 16 minutes. It was cooked through and still a little custard like in the center. If you don't like that cook it longer.






Now it isn't AS poofy as a plain dutch baby, however it DID poof up and then settle once out of the oven. Like I said it was so yummy with a little syrup.

Fast and yummy breakfast....

I used to make breakfast all the time, but Diva has been asking for cold cereal a lot and well who am I to deny her... ok, ok and the whole extra sleep issue. But on this particular morning I wasn't in the mood for cold cereal (9-27- yes I know the post is out of order, but I am backlogging) So I made a dutch baby for the girls and I. SO simple and so yummy, they have a wonderful crust on the edges, and have a custard like center. I serve it with fresh fruit and syrup. I got the recipe from another military mama.

Dutch Baby

1 cup flour
1/4 tsp salt
1 cup milk
1 TBS sugar or honey (more or less to taste)
4 eggs
1 tsp vanilla
4 TBS unsalted butter

* I add more vanilla, fresh grated nutmeg and other spices depending on my mood*

Preheat oven to 425 degrees. Place all ingredients except the butter into a blender and blend until smooth. Let the batter sit while you put the butter in a baking dish or cast iron pan and let it melt in the hot oven. (9 inch round or square for a thicker Dutch baby or 9x13 inch for a thinner one). When the pan is hot and the butter is melted pour the batter into the pan. Bake 20-25 minutes. Edges should be golden to caramel brown, the middle should be lightly set but still jiggle
Bake less for a more custard consistency in the middle, more for a firm consistency.
Serve with syrup, jam, powdered sugar, fresh fruit or a squeeze of lemon juice.

Dutch baby bento...

Diva requested this lunch, leftover Cinnamon Apple Dutch baby, bacon, banana and jello. SO there you have it...

Lunches for 12-07 Dutch baby and veggies

Diva wanted leftover Dutch baby in her lunch. So I packed her that with some grapes, a fish shaped egg, lychee's jelly and steamed carrots and zucchini with dilled butter.

Piglet had the veggies and a star shaped egg that didn't take shape.

I love this little pig bento ... perfect size for her!

Sorta Senate Bean Soup

Sorta Senate Bean Soup is my version of Senate Bean soup. They serve this soup for 18 cents with a purchase of a meal at a Pub called Mcguire's Irish Pub. Great place to eat. I am still in the middle of Operation clean out the pantry, which by the way includes the freezer. I had the everything in my pantry or freezer. The celery was already in the fridge all I had to get was carrots. So this soup was perfect. This meal ended up costing me, including the Quick Jiffy Extra Corn Cornbread about about $4.63 (see my breakdown at the bottom of the post) ... and that's not per serving that's the whole pot and all the cornbread. So not bad and with plenty leftover, so much so that some of it is in the freezer. I think you could feed at least 5 people with this pot of soup and add another cornbread. The girls loved it, Diva wants it for lunch tomorrow.

Pumpkin Spice and Chai Syrup

I saw this on Pinterest. Most of the recipes are standard- one part water, one part sugar, pumpkin, cinnamon, nutmeg, cloves.  I adapted those recipes to my tastes. I like my pumpkin spices to pop.  I used the same method for the Chai spiced syrup.

Sorta Senate Bean Soup

*This is the body of an older post, found HERE. But I thought I'd repost with different pictures, since I just made some! I used a bag of Navy beans and a leftover ham bone from a spiral ham.
I don't use the grease any more. I also put everything in the crock pot, turn it on low and call it a day.

Sorta Senate Bean Soup is my version of Senate Bean soup. They serve this soup for 18 cents with a purchase of a meal at a Pub called Mcguire's Irish Pub. Great place to eat. I am still in the middle of Operation clean out the pantry, which by the way includes the freezer. I had the everything in my pantry or freezer. The celery was already in the fridge all I had to get was carrots. So this soup was perfect. This meal ended up costing me, including the Quick Jiffy Extra Corn Cornbread about about $4.63 (see my breakdown at the bottom of the post) ... and that's not per serving that's the whole pot and all the cornbread. So not bad and with plenty leftover, so much so that some of it is in the freezer. I think you could feed at least 5 people with this pot of soup and add another cornbread. The girls loved it, Diva wants it for lunch tomorrow.

Prime Rib and Yorkshire Pudding

*excuse the lack of pictures for this post, I have them and they are actually in the girl's book but I just don't have the time right now to watermark, resize and upload pictures.*

Prime rib... oh the agony of posting a recipe for this. Why? I don't have a recipe. I have a method. I am unsure of even how long to cook a prime rib because I cheat and use my meat thermometer... sure I have a roundabout idea of when to put it in the oven so it's ready by dinner, but still. So now what? I guess tell you what I do and you can experiment. There are a ton of variations, you can make little slits in the prime rib and stuff it with garlic cloves, you can rub it with fancy rubs, so many variations I can't think of any more to list LOL.

Prime rib

seasonings- coarse salt, coarse ground black pepper, you know that kinda stuff.

Preheat oven to 425 degrees. Take the seasonings you are using and mix them up in a little bowl. Rub the seasonings all over the prime rib. Rub them in and pat some more on to let it form a crust. Place the prime rib with the fat side up so that the bones can support the meat and act as a rack. Place in the oven for 15-20 minutes until a crust forms and the prime rib is browned. Turn the oven down to 350 degrees. Insert the meat thermometer and set it for how you like your meat cooked. I prefer medium-rare, but I am pregnant so medium it was for this meal. Take the roast out of the oven 10 degrees before the desired temperature. Tent with foil and let it rest and continue cooking out of the oven.

When I think of Yorkshire pudding I think of a savory dutch baby, because really that's what it is. Or perhaps I haven't had a proper Yorkshire pudding yet?
Regardless these are yummy with gravy and a good roast or prime rib.
You can add chopped chives or other herbs and flavorings to the batter also.

1 cup flour
1/2 teaspoon salt
3 eggs
1 cup milk- a little more for a more custard texture
Fat from roast drippings or butter

While the roast is in the oven place all the ingredients (except the butter or fat drippings) for the pudding into a blender. Give it a whirl. Scrape down the sides of the blender if needed to get the flour incorporated. Set this mixture in the refrigerator until the roast is out of the oven and resting. When the roast is resting drain the meat juices, skim off some fat drippings for the puddings and save the rest for au jus or gravy. Turn the oven up to 400 degrees. In a muffin tin pour a little bit of the fat- or use melted butter into each cup. Place the tin into the oven and let it get hot. Blend the ingredients once more in case they have settled. Divide the batter into the cups of the muffin tin. Return to the oven and bake for 15-20 minutes. Do not open the oven, the puddings need to rise. Once removed from the oven they will fall.
That's about it...

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Guest Post - Cinnamon Apple Dutch Baby

 Guest post on the NorthMetroDCMommies blog. Click here to learn more about this chapter of the Mommies Network. To find a chapter near you click HERE.

Click HERE for the full post.

Popovers with Strawberry Honey Butter

Yummy. Really yummy. Strawberries are coming in season too, so you must try these! Perhaps tomorrow for Mother's Day?
I based this popover recipe on the Dutch Baby we like so much. I used to make these in a muffin tin, same with my Yorkshire Pudding. Then I went to Zulily one day and Chicago Metallic was on there, so I got this little pan. But if you don't have a pan just use a muffin tin.

Baked Pancakes

I saw this recipe on Pinterest, the original post is on the Big Red Kitchen blog. I was skeptical that these would taste good, then my family finished off the whole pan. Surprisingly these weren't heavy and dense. They were pretty fluffy. The recipe is easily adapted and you can add fruit, flavors, and more. I would make these again, especially for a crowd.

Dutch Baby

There are several pancake recipes on Give Peas A Chance, but here are some of them. If you search pancakes, more posts will come up.
Buttermilk Pancakes
Coconut Cream Pancakes
Yogurt Banana Pancakes
Crepes

Give Peas A Chance- Thai Curry One Pot Wonder

SO many one pot pasta meals floating across the bloggosphere. I thought I'd try my hand at it. I tracked down what seems to be where all the inspiration has been coming from. Martha Stewart One Pan Pasta, from that I got an idea of what the water to pasta ratio should be. After, I went my own way, after all cooking is an art, all you need is the method really. Most of the time even method's can be tweaked. I decided on a Thai Curry inspired flavors dish because I have 5 jars of homemade Red Sauce (no meat, I freeze that separately) in the freezer. I'm Red Sauced out. I also had a leftover chicken breast to use up.
I love fresh flavors, raw vegetables, vibrant colors, and different textures. So I purposely didn't cook a lot of the vegetables in with the pasta. This works out well because they don't get mushy, the color is vibrant, there is texture, and vegetables and be prepped while the pasta is cooking.
You only need one pot for this, I use my 5 quart dutch oven. The pasta cooks, soaking in the water and flavors around it, making the sauce. Makes sense right? We save pasta water when making sauces and add it in when needed. It's starchy, and salted. Perfect really for thinning out a sauce or making sauce.

I've made this with linguini and fettuccine. Both regular pastas. Not whole wheat, not rice, not soba. I haven't tested water ratio on any of those. BUT I will say, this can easily be adjusted for rice noodles. Fresh or dry. My mom makes a dish called Khao Poon Kalee (a curry rice noodle) it's so good.
To jump to the recipe, scroll past the pictures.

Throw everything in the pot! Doesn't look like much does it? Remember to stir it while cooking.