Monday, May 28, 2012

Baked Pancake (Dutch Baby)

I realized this morning that I've never shared this delightful breakfast dish with you- shame on me!  A few months ago, I got tired of the standard Cheerios-and-milk shtick and set out in search of breakfast items that could either be A) cooked ahead of time or B) thrown together so quickly that it doesn't disrupt my morning routine.  Baked pancakes, aka Dutch babies, actually fit both of those requirements! 

Subtly sweet, the dish is substantial enough to last you all morning.  I like to enjoy a slice with fresh fruit and a drizzle of maple syrup.

Adapted from Allrecipes


3 eggs
1/2 tsp salt
1/2 cup all-purpose flour
1/2 cup milk
1-2 tbsp butter, for greasing the pan
Confectioners' sugar, syrup, and/or fresh fruit for topping

1.  In a medium bowl, whisk eggs until very light. Add salt, flour and milk; whisk well. 
2.  Thoroughly rub bottom and sides of a 10-in. cast-iron or heavy skillet with butter. Pour batter into skillet. 
3.  Bake at 450 degrees F for 15 minutes. Reduce heat to 350 degrees F and bake 5 minutes more, or until set. 
4.  Garnish as desired.  Slice and serve immediately.

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Sunday, May 13, 2012

Chocolate Sour Cream Bundt Cake with Chocolate Ganache

answers by the second ring
quilter, baker, meatloaf-maker
Encourager, no matter what

Happy Mothers' Day to all the moms out there, but especially to my own.  

Now go bake yours some cake.  She deserves it.  :-)

Adapted from Leite's Culinaria, originally from Bi-Rite Market's Eat Good Food

For the cake:
1 cup (2 sticks) unsalted butter, plus more for the pan
1/3 cup cocoa powder
1 tsp salt
1 cup water
2 cups all-purpose flour, plus more for hte pan
1 3/4 cups sugar
1 1/2 tsp baking soda
2 large eggs
1/2 cup sour cream
1 tsp vanilla

For the ganache:
4 oz bittersweet chocolate, finely chopped
3 tbsp white sugar
1/2 cup heavy cream

Make the cake:
 1. Position a rack in the center of the oven and heat to 350°F (176°C). Butter and flour a 10- or 12-cup Bundt pan and set aside.
2. In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.
3. Place the flour, sugar, and baking soda in a large bowl and whisk to blend. Add half of the melted butter mixture and whisk until completely blended (the mixture will be quite thick). Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended before adding the next egg. Whisk in the sour cream and vanilla until smooth.
4. Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before glazing.
Make the ganache:
5. Just before glazing the cooled cake, place the chopped chocolate in a medium bowl and set aside. Combine the heavy cream and sugar in a small saucepan and put over medium heat. Stir constantly until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until melted and smooth. If the glaze is exceptionally runny, let it sit for a minute or so to thicken.
6. Drizzle the ganache over the cooled cake, allowing it to drip down the sides.

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Friday, May 4, 2012

Caramelized Onion Dip for the Swap!

It's blog swap time!  I was paired up with Oishii Food again this round, and I couldn't have been happier.  (After all, her crispy chicken wontons, sizzling hot shrimp, and crispy oven-fried onion poblano rings have been huge hits around here!)

I was pretty dead set on making her blueberry cupcakes, but then I came across this caramelized onion dip at the 9th hour and just had to have it.  I've always been a fan of french onion dip mix but never cared for the eight million and two grams of sodium that came along with it.  This homemade version was so packed with sweet oniony goodness that I'll never go back to the packets.

I took some liberties with the original recipe, namely upping the onion-to-dip ratio and substituting Greek yogurt for the sour cream.  It's teacher appreciation week and our awesome PTO has been graciously supplying us with a full meal plus a dessert spread everyday- I needed to save some calories.  :-)

Adapted from Oishii Food, originally by Alton Brown

2 tbsp olive oil
2 large onions, diced or thinly sliced (I couldn't decide, so I diced one and sliced the other)
2 tsp brown sugar
1/4 tsp salt
1 3/4 cups Greek yogurt or sour cream
1/2 cup mayonnaise
1/4 tsp garlic powder
Salt and pepper to taste

1.  Heat the oil in a saute pan over medium heat.  Add the onions and salt and cook until beginning to soften, about 5 minutes.  Add the brown sugar.  Cook until caramelized, stirring often, about 20 minutes.  Remove from heat and allow onions to cool.

2.  In a medium bowl, combine the sour cream, mayonnaise, garlic powder, salt, and pepper.  Add the cooled onions and stir to combine.  Refrigerate until ready to serve.  (I found the dip was even tastier after an overnight stay in the fridge.)

As always, a big thanks goes out to A Taste of Home Cooking for hosting these wonderful swaps!

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Thursday, May 3, 2012

What's been cooking...

I haven't been in the kitchen much, but here's a sampling of what I've been "cooking up"-

Graduate portfolios

Baby figs

Salad greens (complete with 24-hour guard)

And an iPhone pouch!  (Pattern adapted from During Quiet Time)

I haven't fallen off the face of the planet, though I *have* been crazy busy.  Stay tuned, because tomorrow I'll be sharing a hit appetizer for your next get-together!

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