the perfect dutch baby pancake

When I was a kid my parents sent me up to Washington to see my relatives every summer.
I stayed with my aunt, uncle, and two cousins. My girl cousin, Joscelyn, is just a few years younger than me (I?). We would run around outside on imaginary horses, play with our American Girl dolls, and eat "powdered sugar breakfast" for breakfast.

It was not until high school that I learned the true name of this dessert item that you can eat for breakfast (the best kind) is actually a dutch baby pancake.

I was feeling a little nostalgic about this treat a few weeks ago and tried a few recipes. They all fell flat, literally. They would not puff up like they are supposed to. Suddenly a ingenious idea came to me: call my mom and ask her for Aunt Terre's recipe. It never disappoints.

The original recipe called just for "vanilla and sugar" so I came up with the amounts, which can be adjusted of course. Aunt Terre's recipe also called for 1/3 cup of butter, but I reduced it by half to 3 tbsp. (Sorry, Aunt Terre, but I didn't inherit the super-thin gene that everyone else on my Mom's side of the family has, apparently. Blast.)

The Perfect Dutch Baby Pancake
3 tbsp butter
1 c flour
1 c milk
4 eggs
1 tbsp vanilla
1 tbsp sugar
powdered sugar (for topping)- not optional, this is a must
berries (for topping)- optional, but highly recommended

Preheat your oven to 425 degrees. Put butter in a ten inch (or the closest you have to it) oven-proof skillet and place it in the oven to melt the butter.
Combine the next five ingredients (flour through sugar) in the blender and blend until light colored and frothy (a couple minutes).
Remove your pan from the oven and swirl the butter around to coat the bottom and sides. Pour egg mixture in.
Return pan to oven and bake 15 minutes. Slice like a pizza, add toppings. Enjoy.

*a note on 4/15 (can you tell I've been into these lately?) I substituted 1/4 of the flour for whole wheat and it still puffed and tasted great. I would probably do up to half whole wheat. Also, amount of butter can be reduced or it can be substituted for coconut oil. Really, the adaptations are endless. I would love to hear what you think in the comments! Thanks!
*yet another note (this one on 10/16)... I have been making them with coconut oil and half whole wheat, and they are still amazingly delicious. Also, when made this way, I feel slightly better that a toddler, baby, and I can polish off the whole pan in one sitting.

This time, a year ago: Wooooo hooooo!

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coconut encrusted french toast + cowboy hat easter baskets

Today it was supposed to be rainy and nasty. We had no plans, nothing to do, no where to go. But excitement must be made, right?

So we started the day with coconut encrusted french toast. I didn't even google it because I am sure there are a million recipes, but here's how I made ours:
Make the usual mixture of eggs and milk (or buttermilk, which is what I used).  Two eggs and a large sploosh of milk seems to be the right amount for three pieces of bread (I used ciabatta for James' toast and whole wheat for mine... guess whose was way better). Add vanilla, cinnamon, whatever you usually like. Heat your skillet to about medium. Melt some butter over it, then sprinkle it with coconut. Dunk the bread in the egg mixture, then lay it over the coconut. Sprinkle the up-facing side with coconut also. Cook as usual, making sure the egg gets fully cooked and the coconut gets nice and crusty. Serve with a light drizzle of real maple syrup and, if you're like our family, a pile of peanut butter for dipping. Enjoy!

After breakfast I decided I should spice up the day by giving James the Easter basket my mom (his Ya-ya) had left at our house for him. This was not your average Easter basket, however. My mom loves traditions, but can never, ever do them traditionally (she brought a lime-lemon grass rice dish to my first Thanksgiving with my in-laws). So the kid's Easter baskets were in cowboy hats.

 I set up a scavenger hunt for James with little clues all around the house. I was actually surprised how much he enjoyed it, and I think he was almost a little disappointed when it was over.

But he soon was tearing apart the "basket", playing with the toys and eating Easter egg gummies.

Eleanor received one as well with a little music box in it.

As for the day, well, it turned out exciting and sunny. Win-win.

Hats and toys from Finnegans, gummy treats from Trader Joe's

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blueberry lime scones

The last 24 hours have been a bit chaotic around here because, as you may know since I keep bringing it up, we finally bought a house after our crazy house hunt, and I was informed Tuesday afternoon that a potential renter is coming to look at our rental house tomorrow morning.

Our landlords have been so amazing to us that I want the house to look perfect and be absolutely spotless when the possible renters come to take a look at it. Unfortunately, due to recent illness (and the fact that one of the current renters is a toddler) our house is the opposite of spotless. My list of "to-dos" for today was about a mile long and included, but was in no way limited to: "deep clean bathrooms, deep clean kitchen, sweep and scrub all floors"... on and on it went. I had plans to go visit my dad, but cancelled so that I could stay home and clean. By about dinner time I decided that the house was actually probably in worse shape than if we had been gone all day. I have been trying to think of something witty to write on our chalkboard that would explain the mess to the people who will be touring through our home, but all I can think of is simply writing "I wish I could say it doesn't always look like this."

I am definitely the type of person that adds things to my to-do lists that were not there originally, but I need the satisfaction of crossing them off. Over the last two days it has been things like: "play at the park, stay up way too late watch episodes of Monk when I should be cleaning or sleeping, make scones a third time in less than a week to make sure the recipe I made up is actually good"... which brings me to the real point of this post: the scones.

After making three batches, James and I have deemed the recipe "blog worthy" and so here it is. And, honestly, I'm not too sad that we had to experiment by making three batches (he helped with every one of them) when we should have been scrubbing the floors.

Blueberry Lime Scones
makes 8 good sized scones

2 cups flour (I used 1 all-purpose and 1 whole wheat pastry)
1/3 cup sugar
4 tsp baking powder
1/2 tsp salt
zest of 1 or 2 limes
1/2 c butter, cold and cut into cubes
1/2 c milk (anything from heavy cream to soy milk will work)
1 egg
1/4 cup fresh lime juice
1 c blueberries (I used frozen and tried to remove excess moisture)
1 tbsp turbinado sugar (sugar in the raw)

Place dry ingredients (flour through lime zest) into a food processor and pulse until mixed well. Add butter and pulse until a mixture resembling course sand has formed.

Beat the egg into the milk and pour into the dry ingredients, pulsing to incorporate. Add lime juice, mixing the  entire time. Gently stir blueberries into the dough.

Turn the dough out onto a well greased baking sheet and form into a round, flat shape, about 1 inch thick. Cut into 8 wedges and attempt to separate the wedges. (If this doesn't work, you can also remove after baking about 15 minutes and separate the wedges then.) Sprinkle evenly with the turbinado sugar. Bake at 400 degrees for about 20 minutes, or until the scones are light brown on top. Serve warm. Enjoy.

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a brunch menu

I made breakfast for dinner a few evenings ago and the whole while I couldn't help wishing that I was actually making it for breakfast. And I wished it was a party.

What I mean is, I realized that the menu was so simple, fresh, tasty, and filling that I wanted it to be brunch time and to have my kitchen bustling with several guests sipping coffee and mimosas, and all trying to help out, but actually getting in the way (that is how all dinner parties unfold at our house, and I wouldn't have it any other way).

If you throw a brunch any time soon (plenty of eligible weekends coming up: mother's day, father's day, Pentecost... do you really need an excuse?), this is a great menu to use. You could hop over to the farmers market early in the morning and gather most of your ingredients, and then be home in time to brew the coffee and leisurely begin throwing it all together as your friends meander in, pour themselves a mimosa, and stand around in your kitchen.

loaf of artisan bread, sliced
12 medium red potatoes
1 large leek, sliced and then slices cut in half
good eggs (local = most fresh; pick some up at the farmers market)
butter
olive oil
salt
pepper
bacon or turkey bacon
berries or other fruit

Place potatoes on a baking sheet and cut an X on the top of each. Rub with olive oil and sprinkle with salt. Bake at 400 degrees for about 45 minutes to 1 hour, until the potatoes are easily cut with a knife, but not mushy. Wedge potatoes roughly.

Melt a couple of tablespoons of butter in a large pan over medium high, add a cup or so of chopped leeks to the pan and the potato wedges. Season generously with salt and pepper. Add olive oil as the potatoes cook to add moisture and ensure that they brown, turning every couple minutes.

Cook the bacon until crisp, then remove from pan. Add a couple tbsp of olive oil and then a few leeks to the pan, depending on how many eggs you will be cooking (about 1 tbsp leeks per egg). As soon as the leeks begin to brown add a couple tbsp butter (again, depending on the number of eggs, but make sure to coat the pan). When the butter has melted, crack the eggs right over the leeks. Sprinkle with salt and pepper. Fry until done, flip if you want the eggs well done.

Toast the bread. Serve an egg over each slice of bread with potatoes, bacon, and fruit on the side. Enjoy.

PS if you want a sweet baked good to go with this menu, stay tuned and I will post it soon... hopefully tomorrow.

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morning glory muffins

Yawn. Everyone has had a morning glory muffin, right? Nothing new. They are the ones that are "healthy" because they are full of carrot, apple, and nuts.

I have had my share of muffins that are supposed to be healthy, but are actually comprised of oil, white flour, and sugar. Not my muffins. Oh no.

I started by reducing the sugar and eliminating the raisins (in my opinion they have no business being in muffins, or, while we are on the subject, cinnamon roles either). Then I substituted water and flax meal for one of the eggs, and yogurt for part of the oil to keep them nice and moist. The result is a hearty yet delicate muffin. I have been eating them in twos, which is a terrible idea because they actually are very filling.

I am not completely sure of the exact measurements of the ingredients that went into the muffins. You see, James was helping me. He was also eating shredded carrot out of the bowl as soon as I would put it in. So, here is my best shot:

Morning Glory Muffins
adapted from King Arthur Flour's Whole Grain Baking
recipe says it makes a dozen, I got 16


2 cups whole wheat pastry flour
3/4 brown sugar
2 tsp baking soda
2 tsp cinnamon
1/2 tsp ginger
1/2 tsp salt
2 cups grated carrot
1 Granny Smith apple, peeled and grated
3/4 cup large unsweetened coconut flakes
1/2 cup chopped walnuts
2 eggs
1 tbsp flax meal + 3 tbsp water
1/3 cup lowfat or nonfat yogurt
1/3 cup canola or olive oil
juice of 1 orange

Whisk together the first ten ingredients (flour through walnuts). In a separate bowl, beat together eggs, flax meal, and water. Add yogurt, oil, and orange juice, and beat well. Stir in flour mixture until evenly combined.
Coat a muffin tin with cooking spray or line a with papers and coat them with cooking spray. Bake at 375 for about 25 minutes. Allow to cool in tin about five minutes before removing and setting the muffins on a cooling rack to cool completely. Enjoy.

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I yam what I yam: a corny pancake recipe

I have previously claimed that I am not into cheesy recipe names, but I was lying in bed last night dreaming of these pancakes (what, not everyone dreams of breakfast as they are trying to fall asleep?) and Cheaper by the Dozen Part II kept popping into my head, causing me to laugh out loud in bed:


image from this website after I google-imaged it


Such a perfect nerdy dad T-shirt. I love it.

Anyway, I was thinking about that shirt because I had baked and peeled a yam, and I wanted to use it for breakfast. What better use for it than to put it into one of my top ten favorite foods: pancakes.

...and why else is it corny beside the play on words with "yam"? Oh, because I put corn meal in the pancakes. I know, so clever.

Also clever is that you have given your family a serving of vegetables, a hit of protein, and a some good, healthy carbs to start their day.

I yam what I yam: a corny pancake recipe
1 yam, baked and peeled
2 eggs
1/2 cup milk
1/2 cup sour cream (or plain yogurt)
1 tsp vanilla
1 cup whole wheat pastry flour
1/4 cup cornmeal
1/4 cup brown sugar
2 1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp allspice
butter for cooking
real maple syrup for drizzling

Place first five ingredients (through vanilla) in a blender or food processor and process until smooth.
Place dry ingredients (ww flour through allspice) in a medium bowl and whisk together. Add wet ingredients and stir just to combine. Let sit while the griddle heats.
Melt a little butter on a griddle over medium heat. Scoop about 1/4 cup of batter onto the griddle and flip when bubbles form on the top. Allow to cook through. (note that pancakes will be moist inside, even when cooked well) Enjoy.

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Orange-Pecan Cranberry Jammers

I feel like I should catch you up to date after this post in which I bragged about all of the fun events I was looking forward to.

First was Body Worlds and OMSI after dark. Body Worlds was A. MAZE. ING. Like, the most amazing thing I have ever seen. (Okay, in the top five.) However, I couldn't take any pictures in the exhibit, so you will just have to go see it for yourself. Pictures were allowed in OMSI after dark, but I really didn't want to go all the way out to my car and get the camera after Body Worlds. But I do have some photos from the rest of my activities to share with you...

Friday night was the At First Sip book signing:

Saturday night was Zoo Lights: 

As we neared the exit off 26 for the zoo, we noticed signs along the road reading "Zoo parking full, take next exit." The signs off the next exit led us to a long line of cars that were waiting to get into the packed parking lot where people were being shuttled in school buses to the zoo. After finally parking, we entered the winding line of  teens (all apparently on dates and too cool to be wearing winter gear) and bundled children, parents, and grandparents.

It was, indeed, freezing, but we were happy to be on our way to see the lights and the animals, and James was content to watch the goings-on all around us, as well as the school buses that were quickly filled up, leading us closer and closer to our destination.

Finally it was our turn. We sat near the back of the bus, feeling like excited kids going on a field trip.

Once we got there, Lane's awesome company supplied us with hot chocolate, cookies, and tickets for the train ride, which we didn't go on because the line to go on the train was about twenty two miles long, and we would still be waiting to board.

But no train ride was needed because the lights were beautiful, the animals were not all asleep (poor guys), and the best part was that everyone seemed to be in a joyful holiday mood.

And now, to get to the stinkin' scones already. 

I was going to get up early on Sunday morning and continue our fun-filled family holiday weekend with fresh, seasonal scones. 

But I woke up to a crying child who was whining for the same reason I did the rest of the day: sore throat, headache, faucet nose. (I know, I know, I already felt sorry for myself in the last post...)

So instead of making them Sunday, I began to make these scones in the chaos after a grocery shopping trip on Monday mid-morning. The counters were piled high with groceries I hadn't put away, the floor was littered with pots and pans that I tried to amuse James with, and the scones were made in several stages throughout the rest of the day.

I did learn, however, that they can be made with a baby 30+ pound toddler on one hip.

Orange-Pecan Cranberry Jammers

basic scone recipe and directions adapted and shamelessly copy-and-pasted from Cindy's comment on this recipe

makes 8 scones

1 cup all-purpose flour 

1 cup whole wheat pastry flour

2 tablespoons sugar 
1 tablespoon baking powder 

zest of 1 orange
6 tablespoons butter (cut into several pieces)
1 egg 
1/2 cup milk

1/3 cup pecan pieces

about 1/2 cup cranberry sauce

about 1 tbsp raw sugar (optional) for sprinkling

Preheat oven to 400 F. Assemble ingredients.

Food processor instructions: Add first four ingredients to processor bowl. Add orange zest and butter, and process with steel blade until mealy in texture. Add egg and milk and process just until the mixture holds together. 


By-hand instructions. Blend first four ingredients in large bowl. Add zest. Add butter and mix in with pastry cutter or fork or two butter knives, until mealy. Add egg and milk until the mixture holds together. 


Turn dough out onto a lightly floured surface, gently knead in pecan pieces (do not over knead) and roll 3/4" thick. Cut into 8 wedges, and place on lighlty greased baking sheet, spread apart from one another so that they will not touch as they bake.

Bake about 12 minutes in the preheated oven, or until golden brown. Let cool a few minutes before enjoying with a hot cup of coffee or tea. Enjoy.

PS They are called "jammers" because they remind me of similar scones I used to get on the weekends from Grand Central Bakery near my childhood home. I don't know if they were actually called jammers, or if that was a name my family made up.

PPS My friend, Katie, just cleared it all up. She sent me this link to the kitchen tour of the genius behind the original jammer. Grand Central Bakery does indeed call them jammers. But I should state, just for the record, the the similarity between these scones and theirs is only in the appearance as I remember it from when I was younger.

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