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 Pizza Dough… Worth it!

I made pizza dough a couple of weeks back and made cheese pizza with it. I have to say, it was AWESOME! I think I will definitely make the effort to always make my own dough. We sprinkled some garlic salt along the edge right before we put it in the oven and it turned out great.

Here is the pizza dough recipe and the makings for a cheese pizza.

Dough:

  • 3 cups of BREAD Flour
  • 2 teaspoons of sugar
  • 1/2teaspon of instant or rapid-rise yeast
  • 1 1/3 cup ice water
  • 1 tablespoon of vegetable oil
  • 1 1/2 teaspoon salt

Sauce (well worth making your own sauce!):

  • 1 can (28 oz) whole peeled tomatoes, drained
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon red wine vinegar
  • 2 garlic cloves
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1/4 teaspoon pepper

Cheese (Perfect blend!)

  • 1 ounce parmesan cheese, finely grated (1/2 cup)
  • 8 ounces whole-milk mozzarella cheese, shredded (2 cups)

1. The dough: Process flour, sugar, and yeast in a processor until combined (I used my KitchenAide mixer with the dough hook attachment).

Dry ingredients to be mixed

Slowly add water; process or mix until dough is just combined and no dry flour remains, about 10 seconds. Let dough stand for 10 minutes.

Just before adding the oil and salt; let stand 10 min

2. Add oil and salt to dough and process until dough forms satiny, sticky ball that clears the sides of workbowl, 30-60 seconds.

Remove dough from bowl and knead briefly on lightly oiled counter until smooth, about a minute.

Be sure to have oil on the surface. This is STICKY dough!

Shape dough into tight ball and place in large lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for at least 24 hours or up to 3 days.

Lightly spray bowl and plastic wrap with oil to prevent sticking

When you are ready to make the pizza (at least 24 hours later, per instructions), prep your work area with a lot of flour.

Pull the dough out of the refrigerator and divide it into two sections. Be sure to have a bit of oil on your hands as this dough is very sticky! Make sure to shape each section into a tight ball and place on a flat surface and cover with plastic wrap (sprayed with oil) and let them sit for one hour.

Letting the dough sit for two hours

After the hour, dust the dough and your work surface, well, with flour.

Work on flattening the dough into an 8″ circle and then gently pull it out to 12″ round.

Beginning to push dough out to 8″ diameter

With a little gentle pulling/pushing to dough got to 12″ in diameter

Transfer the dough to the pizza sheet or if you have  pizza stone, be sure you have turned your oven on.

  • If you have a stone reposition the racks to the higher positions and heat the oven to 500 degrees. I do not have a pizza stone so I set my oven to 450 degrees and bake for 10-15 minutes. This allows the crust and cheese to brown in areas without burning.

Sometime in there all of the ingredients for the sauce need to be mixed together. The food processor does this really well. Season to your liking after a taste test.

All of the ingredients for the sauce mixed at once.

Once the sauce is complete. Spoon it onto the dough and spread it out leaving a 1/4 inch border at the edges.

Spread the sauce out on the dough

Once the sauce is spread, it is time to add the cheese mixture.

Cheese, this blend really makes the pizza

Place the pizza in the oven and bake for 10-15 minutes for a nice browning of the crust and cheese.

Time to EAT!

I also add a little bit of garlic salt to the edge of the pizza right before I bake it  for a little extra flavor.

Would you make your own pizza or just stick with delivery or boboli? I would still buy  a premade pizza, however; there is something about a homemade pizza that makes me proud!

Best Chicken Recipe… in a while

So I am really in love with SmittenKitchen. She does a great job photographing her food and coming up with fantastic recipes.

While I was looking around on there one time I notice she had a recipe on there that she had adapted from America’s Test Kitchen. For some reason this piqued my interest, so the following day I had a few extra bills in my pocket waiting to be spent and I took my son and we went to Barnes and Nobel.

The first magazine I saw, low and behold…… America’s Test Kitchen! It was the The Best of America’s Test Kitchen: Best Recipes and Reviews 2012. I was estatic. I snatched it up right away.

I have it flagged with so many colorful post-its – its bordering on ridiculous.

The first recipe I made was the “Crunchy Buttermilk Baked Chicken”. It was delicious. My son loved it! We used boneless, skinless chicken strips rather than the bone in legs and breasts. Sometimes you just have make what the kid will eat!

This recipe is not my own. It is too good not to share! I know that you have to be a member to get access online and many may not run out and purchase a magazine each month, they are pricy.

Here  is the recipe:

2 cups of buttermilk

1/4 cup of sour cream

1 (1 ounce) packet of ranch seasoning mix

1 tablespoon of salt

3 pounds of bone-in chicken pieces (breasts, thighs, and drumsticks, or mix, breasts cut in half) skin removed, trimmed

5 slices of hearty white sandwich bread, torn into pieces (we used panko and flavored bread crumbs that we had in the cabinet)

Vegetable oil spray

Instructions:

1. Adjust oven rack to lowest and middle positions and heat oven to 450 degreees.  Whisk buttermilk, sour cream, 2 T of ranch seasoning, and salt together in a large bowl until the salt dissolves. Add chicken, toss, refrigerate for 30 minutes to an hour, covered.

2. Get the bread crumbs ready. Either pulse them in the food processor until finely ground or like me, open the box and package they come in ;). If you are using your own bread bake the crumbs on a baking sheet on the middle rack, stirring occasionally, until light golden, about 5 minutes. Transfer to a shallow bowl.

3. Line baking sheet with aluminum foil and spray lightly with vegetable oil spray. Remove chicken from brine, allowing excess to drip back into bowl, and dredge in bread crumbs, pressing to adhere. Transer to prepared baking sheet and spray lightly with vegetable oil spary. Discard the brine.

4. Bake on lowest rack until bottom of chicken is golden brown, about 10 minutes. Move baking sheet to middle rack adn reduce oven temperature to 400 degrees. Bake until chicken is golden brown and breasts register 160 degrees and legs/thighs register 175 degrees, 20-25 minutes. Serve.

photo from grandmaskitchen.com

You cannot go wrong with this simple meal. It was very good! The chicken was very moist.

Cocos nucifera… Have you heard… the latest CRAZE!

Cocos nucifera —- What?! Oh, COCONUT OIL…..

I got another, yes another, email update from one of my other favorite blogs, How Does She, regarding coconut oil.

I know only a little bit about it because I use it often in my soap recipes.

photo from silvieandmaryl.comOnce I began to look around the internet I saw all the praise given to this special little "monkey-faced, hairy, nut-bearing" nut.This is a superfood. Good fats. Good Water inside. Tasty "meat". I do love coconut, not too many people I know do. (Do you think it is still healthy in the form of icing for German chocolate cake with pecans? I didn't think so either, shoot!)The benefits list of this little super nut is pretty long. Anyone can research it and make their own informed decision.I read an article by Joseph Mercola in which he wrote (read the article here):"Coconut oil has actually been shown to help optimize body weight, which can dramatically reduce your risk of developing Type 2 diabetes (8). Besides weight loss, boosting your metabolic rate will improve your energy, accelerate healing and improve your overall immune function." he also wrote:"The first, extra-virgin olive oil is the best monounsaturated fat and works great as a salad dressing. However, olive oil should not be used for cooking. Due to its chemical structure, heat makes olive oil susceptible to oxidative damage. So for cooking, I use coconut oil exclusively.And polyunsaturated fats, which include common vegetable oils such as corn, soy, safflower, sunflower and canola, are absolutely the worst oils to cook with."photo from nutiva.com

I may have to explore this a little further and test it out by cooking with it more often. I have heard this brand is one of the better out there.

photo from livingthenourishedlife.com

I think I will keep a small plastic jar of it in my bathroom, possibly whip it first to make it more creamy and add some essential oil to it, to slather on myself after a shower. I hear it keeps wrinkles at bay! Oh yeah!!

 Does anyone out there use coconut oil regularly in their and does it alter the way the food tastes? Or do you use it as a part of your daily care regimen? (fess up guys 😉 )