Hey There Dutch baby…

Have you ever heard of a Dutch Baby? A German Pancake? I never had. I was looking on  my Nook app, “Big Oven”, for breakfast one day because I was feeling adventurous and was on a huge baking kick this summer (I have learned how to make the perfect sugar cookie complete with royal icing and cupcakes from scratch that I think are pretty darn good!)

Anyway, I digress. I ran across this recipe – SUPER SIMPLE

I will retype it just so it is here too: (this is not my own!)

Ingredients

Verified by stevemur

Servings            as postedMetric

Original recipe makes 4
1 cmilk
1 cFlour
1/3 cMargarine; or butter
1 dashFresh nutmeg
4 EGGS

The instructions are so easy:

– Preheat the oven to 425 degrees

– Choose your pan (we used a mini muffin tin)

– Put a small amout of the butter into your pan or each compartment and let it melt in the oven, do not let it get brown = burnt – yuck

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– Blend the eggs for a minute on their own

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–  Slowly add milk then flour

– Add nutmeg to taste

– Pour mixture over the butter

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– Let it bake for 20-25 minutes. That in itself is a show!

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Finish these off with powder sugar and syrup or fruit or whatever suits your fancy – even pop them plain. I love to make these and my son loves to eat them! Talk about a sugar overload. BAAAAAAAAAAAAAAAAAD mom!

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Here are a few other recipes that have popped up and looked great:

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Homemade Oreos – Take 2

So we made the recipe from Smitten Kitchen and they were very YUMMY! The cookie was wafer like with a chewy center and the cream center tasted just like the oreo cream center.

Here is how ours turned out:

Thanks Smitten Kitchen - ours turned out pretty good!

I really wanted to make oreos like my sister-in-law’s. I searched the web for homemade oreos and found one on Cooks.com

The recipe is as follows: (this is a double recipe – I cut the ingredients in half for our batch and left the icing as is)

2 packages of Devil’s Food Cake mix

4 Eggs

1-1/2 cup of Shortening

Mix all of the ingredients together thoroughly. I use a mini “ice cream” scoop to measure out what I am dropping on the cookie sheet and it works perfectly. It isn’t called an ice cream scoop, I think it is a cookie scoop.

Bake at 350 degrees for 8-12 minutes. Let the cookies cool on the pan.

In the meantime you can prepare your icing/frosting/filling:

8 oz of cream cheese

3 cups of powdered sugar

1/2 stick of butter.

Mix all of the ingredients and then you can pipe it on to one cookie and place another on top. I plan to store the made cookies in the refrigerator to see if that will keep them fresh.

We will see. I know so many people love these recipes. Next cookie I plan to make is an authentic sugar cookie with royal icing. I did find a recipe for that and will post once those are made!

Here they are:

Devil's Food Cake Oreo cookies with Cream Cheese Filling!

Here’s to yummy treats!

Home-made “Oreo” Cookies

My sister-in-law is extremely creative and always seems to have things/projects turn out perfectly. While we were over for dinner tonight she shared some home-made “Oreo” cookies and they were delicious! She told me about a food blog she follows.

Smitten Kitchen

Here is a teaser of what this blog is about

I am all over the recipe below. I credit her site for the post. I plan to make some of these and then practice as much willpower as I can possibly muster! (Yah right! May have to break out my favorite Beachbody workout!)

Homemade Oreos Adapted from Retro Desserts, Wayne Brachman

Let’s talk about the sugar for a minute, shall we? This is a sweet cookie. A good, sweet cookie. Yet, if you think of an actual Oreos, the wafers are fairly un-sweet and actually on the slightly salty side, which contrasts with the super-sweetness of the filling bringing harmony, happiness, yada yada. If you want your cookie closer to that original, you can take out a full half-cup of the sugar. If you want to make the cookie by itself (as I did a while back for ice cream sandwiches), go ahead and use the full amount.

Makes 25 to 30 sandwich cookies

For the chocolate wafers: 1 1/4 cups all-purpose flour 1/2 cup unsweetened Dutch process cocoa 1 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 1 to 1 1/2 cups sugar [see recipe note] 1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter 1 large egg

For the filling: 1/4 cup (1/2 stick) room-temperature, unsalted butter 1/4 cup vegetable shortening 2 cups sifted confectioners’ sugar 2 teaspoons vanilla extract

  1. Set two racks in the middle of the oven. Preheat to 375°F.
  2. In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
  3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
  4. To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
  5. To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream