Where did this notion come from that jam is difficult to make? Because it's not! Did you know that it's actually ridiculously easy to make? I'm talking, mere minutes of cooking time and just a couple of ingredients?Read More
Since my boys were little-little, I have been on a mission to make sure they consume beverages that contain as little sugar as possible. This is a difficult feat. Because kids love sugar! Especially in the summer, sugary treats are craved. Popsicles and juice and sugary beverages just taste GOOD..Read More
You guys, the Instant Pot keeps BLOWING. MY. MIND. I have never owned a kitchen appliance that I've been able to say has changed my life, but this magical little pressure cooker? It has changed my cooking game, my blogging game AND my baking game.Read More
This Croissant Breakfast Bake played a role in keeping me sane this week. I will not begin to explain the roller coaster that has been zooming around the tracks in my brain. So we'll cut to the chase and chat about food instead because it is never a bad time to talk about food.Read More
Here we are, friends. It's the day before Valentine's Day, also known as my LAST DAY of doing the Whole30 diet (didn't cheat once, woooo!) and also known as the Day of Influenza. Both of my boys have been hit and are in the midst of a movie marathon.Read More
Two of my sweet, adorable, funny, beautiful nieces and I set aside a day last week to make jam together. I was feeling pretty honored that two teenage girls willingly spent time with me for a few hours. We made 4-5 batches including blueberry, strawberry..Read More
Dan and I have re-implemented one-on-one time with our boys this summer. I love when we get into the swing of doing this regularly. The past couple times I've had only one of my boys to hang out with, I have made my good ol' Strawblunkleberry Pancakes.Read More
This week has had a sad undertone. It was my last week spent just with Sammy before kindergarten begins. I threw in a few extra special things for us to enjoy together that I will carry with me forever. I will miss so many things next year!Read More
Despite the hood being ripped off my car for no apparent reason on the interstate, I am determined to make our upcoming road trip happen. Seriously, who does this happen to? Have you ever heard of a hood just flying off of a car? At any rate, the little boys and I plan to head toward the east coast starting on Friday.Read More
Although I am tired beyond words (excited for this "season" to be done), I am so happy to cheat a little bit and share some forbidden fruit with you all. This sandwich comes from my beloved grilled cheese cookbook that I spent all of last winter creating...in that super cozy favorite coffee shop of mine.Read More
My 6-year-old detests berries. He has struggled with textural issues his whole little life, and just cannot bring himself to put certain foods into his mouth. The other day I asked him (yet again) if he would be willing to give berries another try. He said, "But Mom! There's too much juice and the bumps are gross."Read More
I was reluctant to turn on the oven for this recipe. It is finally hot outside, the kind of weather I adore, but I don't like using the oven unless necessary in these temps. Buuuuut I really wanted to make it. Our fridge is bursting with berries, and I was also very curious about the German pancake, also known as the Dutch Baby. I made this for myself for lunch, then dessert, then a snack, then dinner, but this would be an amazing recipe to make for a brunch. It has a definite breakfast-pancake flavor, but also would serve well as a light dessert.
I found myself stationed in front of the fridge, door open, about a dozen times that same day, cutting just one more slice to nibble on.
Preheat your oven to 425 degrees F.
Heat a 10-inch cast-iron skillet over moderate heat.
In a medium bowl, add:
3 large eggs
1/2 teaspoon finely grated lemon zest
1/3 cup granulated sugar
Pinch of salt
Whisk until combined.
2/3 cup all-purpose flour
2/3 cup milk
Whisk until the batter is completely smooth.
Gently stir 1 cup each of raspberries and blackberries (have another 1 cup of each on hand to serve it with) into the pancake batter.
Melt 4 tablespoons of butter in the cast-iron skillet and add the berry pancake batter, gently spreading the fruit in the batter so that it is evenly distributed.
Bake the Dutch Baby in the center of the preheated oven for about 22 minutes (mine took more like 30-33 minutes), or until the edge is browned and puffed and the center of the pancake is lightly browned in spots. Use a fine-mesh sieve to dust the Dutch Baby with confectioners' sugar, if desired.
Cut into wedges and serve immediately, with the remaining fresh raspberries and blackberries.
I'm troubled about the fact that I have lived almost 36 years of my life not having experienced a Dutch Baby. This was delicious! I am now enlightened in the realm of German pancakes.
And this was totally worth turning on the oven in this summer heat.
I have come to realize that some of the same issues that plague me as a human being also plague my 4-year-old. I have always struggled greatly with patience. Or, more accurately, impatience. And I didn't really see this..Read More