You know what I love? Things that remind me of being a kid again.
And this magical breakfast item called a German Pancake.
There is only one place I know that makes these scrumptious pancakes and it is in my hometown. Anytime I visited home it was surely on my “what to eat list.”
At the restaurant they have two sizes: baby and classic. I remember the first time I got the big one, it was like a right of passage. I was almost eating the same amount as my garbage disposal brother, almost…it was wonderful and a bit belly achingly painful.
Now this pancake is served with only powdered sugar, lemon, and butter. So simple and so darn delicious. Although sometimes a hefty serving of a glorious Blackberry syrup was slathered on the pancake as well…delish!
So I decided to make that too!
Watch this magical pancake grow in the oven on a Saturday morning with Looney Tunes in the background and feel like a kid again. I sure did!
German Pancake with Blackberry Syrup
Adapted from Food Network Kitchens
For the pancake:
Preheat the oven to 425 degrees F.
In a medium bowl, whisk together the eggs, salt, sugar, milk, vanilla, and butter. Whisk in the flour to make a smooth batter. Set aside.
Heat a well-seasoned 10-inch cast-iron skillet in the oven for 10 minutes. Remove and brush the inside with the shortening. Pour in the batter and bake for 15 minutes.
Lower the oven to 350 degrees F. and continue baking until puffed and golden brown, about 13 to 15 minutes more. Run a knife around the edge of the skillet. Sift the confectioners’ sugar over the.
For the Blackberry Sauce:
In a small, combine the sugar, and seeds, lemon zest and juice, and water. Bring to a boil and then reduce the heat to low. Simmer very gently until syrupy, about 25 minutes. Then spread all over your German Pancake!
Do you ever have those days when your tastebuds are pulling you in 20 different directions?
Sometimes I think of the weirdest concoctions…Like a PB and J potato chip pastrami sando. Sweet, Salty, and Meaty mmmm….EW!
Its like when I was little pretending to be a weird scientist putting whatever looks good in a mixing bowl and whisking it all together.
Red hots, shampoo, mustard, whipped cream, a little root beer. No I didn’t eat that, that’d just be nasty…and poisonous.
Well I have created a wonderful snack, or meal if you so choose, to satisfy all your conflicting tastebuds. Baby stuffed croissants.
I filled some of these fellas with raspberry preserves, some with peanut butter and chocolate, and others with pepper jack cheese. But really the possibilities are endless!
I wonder how tasty potato chips and chocolate would be? Next time!
Mini Stuffed Croissants
1 package croissant dough (like Pillsbury dough boy ones that pop all crazy when you open them)
fillings of your choice
1. Follow directions on packaging for preheating and unrolling
2. Make sure you dont over fill the croissants otherwise it will be one big mess and quite difficult to roll up your croissant properly. I used about a teaspoon of whatever the filling I was using. Don’t worry you’ll be able to taste it…promise.
3.Bake croissants according to packaging ie until golden brown and flakey.
4. Take out of oven and and satisfy all those tastebuds of yours!
Oh me oh my! Has life taken an unexpected turn. I had to disappear for a little while (obviously), but I’m back with all sorts of wonderful ideas and new inspiration.
Fresh fruit being the most predominant. I mean take a look at these beauts!
Nectarines and blueberries together. The colors alone blow me away!
I know summer’s over but these are two fruits that are still showing up at my fruit stands, and maybe yours too? I just can’t let go of summer. I mean don’t get me wrong I am ecstatic that this gosh forsaken desert heat (let’s say around 120 degrees F) is starting to subside, but when it burns your eyes and melts your skin to walk outside, well you just don’t. So it seems like my days of summer slipped right past me.
But just add a little brown sugar and everything else dissipates.
I know the fruit may not be as sweet and juicy as they were in their peak ripe season but what better way to transform them, and yourself, back into the sandy beach, margarita drinking, ice cream melting, sun bathing days of summer than to bake them into a fruit cobbler?!
Honestly, this recipe can be adapted to fit any preference. So grab some fruit that’s just sitting in your fridge or whatevs is lookin good at the fruit stand and give this recipe a go!
Necatrine and Blueberry Browned Butter Cobbler
adapted from Joy the Baker
1/2 cup (1 stick) unsalted butter
1 cup granulated sugar
1 cup all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon cinnamon
pinch of cloves
pinch of freshly grated nutmeg
3/4 cup milk (low fat milk will work fine)
3 cups sliced nectarines, skins left on
2 cups of blueberries
1/3 cup firmly packed brown sugar
Preheat the oven to 350 degrees F. Melt the butter in a medium saute pan set over medium high heat until it bubbles and turns a nut brown color. Watch the butter closely, as it can go from browned to burnt in just a few seconds. The butter will have all sorts of browned bits in it. That’s the good stuff!
Pour the butter into an 8-inch or 9-inch square baking dish.
In a medium bowl, stir together the granulated sugar, flour, baking powder and spices. Add milk and stir.
Pour the mixture on top of the melted butter. Here’s the hard part: do not stir! Without mixing, arrange the fruit evenly over the top of the batter. Sprinkle with brown sugar.
Bake the cobbler for 40 to 45 minutes, until the top turns golden brown. Amazingly, the batter will migrate from the bottom of the pan to nestle the fruit.
I’m making a friend’s wedding dessert!
I’ll be making a beautiful croquembouche.That’s kroh-kuhm-booshhhhhh.
And if you want to get fancy [Fr. kraw-kahn-boosh].
Ever heard of it? Neither had I really. I knew OF it. You know, one of those super technical, super scary French pastries. The ones you don’t even want to try for fear of damaging your baking ego.
Essentially it’s a tower of cream puffs covered in caramel…delicious right?
Welp, I’m delving right into it and I’m way excited!
I’m taking one step at a time starting with profiteroles, which is the French term for what we Americans know as cream puffs.
They’re nice and airy little poofs…yah poofs. That then get filled with the most delicious vanilla custard that sops up the flavor of a whole vanilla bean. I love when recipes do that it always adds the best touch to the creation.
Now, there is caramel making that comes with this process, don’t fret. I tooootally burnt my first batch. No biggee, just started over and very carefully watched for the first sign of carmelization o sugar, which happens to be a beautiful amber color.
Watch out for that dark spot on the left….signs of burnt caramel….but doesn’t it look pretty?
Profiteroles in Caramel Sauce
From Bon Appetit DessertsIngredients:
This is one of those cakes that can be eaten all day. Breakfast, Lunch and Dinner. Or even Brunch, Linner, and Midnight Snack.
Apples seem to do that, they’re universal like that.
I loooove using Granny Smith apples when I bake. They balance the sweetness of baked goods so well with their tart taste and they are wonderful for awakening your tastebuds!
The cake balances that apple, brown sugar, buttery topping so well by being dense enough to withhold the weight, but light enough to have at least two helpings…I don’t judge.
Apple Upside Down Cake
recipe from America’s Test Kitchen Magazine
You will need a 9-inch nonstick cake pan with sides that are at least 2 inches high for this cake. Alternatively, use a 10-inch ovenproof stainless steel skillet (don’t use cast iron) to both cook the apples and bake the cake, with the following modifications: Cook the apples in the skillet and set them aside while mixing the batter (it’s OK if the skillet is still warm when the batter is added) and increase the baking time by 7 to 9 minutes. If you don’t have either a 2-inch high cake pan or an ovenproof skillet, use an 8-inch square pan.
1. FOR THE TOPPING: Butter bottom and sides of 9-inch round, 2-inch-deep nonstick cake pan; set aside. Adjust oven rack to lowest position and heat oven to 350 degrees.
2. Halve apples from pole to pole. Cut 2 apples into 1/4-inch-thick slices; set aside. Cut remaining 2 apples into 1/2-inch-thick slices. Heat butter in 12-inch skillet over medium-high heat. When foaming subsides, add 1/2-inch-thick apple slices and cook, stirring 2 or 3 times, until apples begin to caramelize, 4 to 6 minutes. (Do not fully cook apples.) Add 1/4-inch-thick apple slices, brown sugar, and lemon juice; continue cooking, stirring constantly, until sugar dissolves and apples are coated, about 1 minute longer. Transfer apple mixture to prepared pan and lightly press into even layer. Set aside while preparing cake.
3. FOR THE CAKE: Whisk flour, cornmeal (if using), baking powder, and salt together in medium bowl; set aside. Whisk granulated sugar, brown sugar, and eggs together in large bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter until combined. Add sour cream and vanilla; whisk until combined. Add flour mixture and whisk until just combined. Pour batter into pan and spread evenly over fruit. Bake until cake is golden brown and toothpick inserted into center comes out clean, 35 to 40 minutes.
4. Cool pan on wire rack 20 minutes. Run paring knife around sides of cake to loosen. Place wire rack over cake pan. Holding rack tightly, invert cake pan and wire rack together; lift off cake pan. Place wire rack over baking sheet or large plate to catch any drips. If any fruit sticks to pan bottom, remove and position it on top of cake. Let cake cool 20 minutes (or longer to cool it completely), then transfer to serving platter, cut into pieces, and serve.
Truth? I’m exhausted.
It’s been a heck of a couple weeks and, well, we’re still in the thick of it.
I have been sick 3 times in the past 3 weeks, I got another job (count ‘em, that’s 1,2,3!), and Colin and I are trying to find a new apartment in San Luis Obispo by April 1st.
So when I say I’m exhausted, I’m not being a whiner, I really mean it, really.
Between those three life scrambling dealios, I hardly have time to remember to eat breakfast, and well this lovely blog has suffered.
P.S. when I don’t remember to eat breakfast, now that’s a problem. I personally believe in the powers that a square meal can have on the rest of your day, plus it gives me the right to make these Banana Waffles.
These waffles were a saving grace for my sanity. Oh-so-scrumptious!
Take a morning, afternoon, or what the heck, even an evening to try these tasty treats.
Oh hey, I just noticed they kinda look like clovers. Look at that, just in time for St. Patty’s Day!
Whole Wheat Banana Waffles
adapted from Joy the Baker’s recipe for Whole Wheat Banana Walnut Pancakes
1 1/4 cup whole wheat flour
1/3 cup cornmeal
1 Tablespoon sugar
2 teaspoons baking powder
1 teaspoon salt
2 large eggs, separated
1/4 cup vegetable oil, plus additional for brushing the skillet
1 1/2 cup whole milk, plus additional if needed
3 ripe bananas, 2 mashed and one diced
Whisk together flour, cornmeal, sugar, baking powder and salt in a large bowl Whisk together yolks, oil and 1 1/2 cups milk in another bowl and add to the flour mixture, whisking until smooth. Let batter stand for 5 minutes to allow flour to absorb liquid (batter will thicken).
If batter is too thick to fall easily from a spoon, stir in 1 to 2 tablespoons additional milk.
Fold in bananas
Beat egg whites in a large bowl with an electric mixer at moderately high speed until they just hold stiff peaks. With a whisk, gently but thoroughly fold into batter.
Pour about a 1/4 cup of batter onto your waffle iron and leave in for about 3 minutes.
Top with Lyle’s Golden Syrup, Peanut Butter, Freshly Sliced Bananas and Cinnamon.
What the heck! Why didn’t anyone convince me to LOVE cheesecake?
I was a picky eater when I was little. I basically just wanted to eat sweets all day everyday. Look where that got me!
I probably didn’t like cheesecake because it wasn’t chocolate or covered in sour sugar crystals.
My new found love came during my friend’s absurdly wonderful 21st birthday. Somewhere in the whirlwind of that weekend I have a vision of 5 girls, forks in hand, with the hot mess munchies, sitting around a homemade new york style cheesecake shoveling it into our mouths. Attractive right? Im pretty sure I have a photo of this that will stay in the depths of my albums…along with some other “attractive” photos from that weekend.
Back to the cheesecake. It was incredible.
So I had to make my own.
It was much easier than I anticipated. But do make sure you have a roasting pan to create a water bath for the cheesecake. I had to McGiver a pan because I didn’t triple check. Always triple check, it’s better than double checking, promise.
I also decided to add a raspberry reduction. The color is stunning, no?
Cheesecake is so rich, so don’t forget to share or else you’ll get a major stomach ache. Karma.
Sharing is caring.
New York Cheesecake in bon appetit Desserts
9 whole graham crackers
5 Tablespoons chilled unsalted butter, cut into 1/2 inch cubes
3 Tablespoons sugar
5 (8 ounce) packages cream cheese, room temperature
1 1/2 Cups sugar
4 large eggs
1 large egg yolk
1 tablespoon fresh lemon juice
1 1/2 teaspoons vanilla extract
Pinch of salt
1 Tablespoon unbleached all purpose flour
Crust: Preheat oven to 325ºF. Grind graham crackers to coarse crumbs in processor. Add butter and sugar. Process until blended and crumb mixture begins to stick together. Press crumb mixture into the bottom (not sides) of a 9-inch in diameter springform pan with 2 3/4 inch high sides. Bake crust until golden and firm to touch, about 25 minutes. Cool crust in pan on rack. Wrap outside of pan with 3 layers of heavy-duty foil. Maintain oven temperature.
Filling: Using electric mixer, beat cream cheese in large bowl until fluffy (this took quite awhile for me, so be patient. There’s A LOT of cream cheese!). Gradually add sugar, beating until blended. Beat in eggs and egg yolk 1 at a time just until blended, occasionally scraping down the sides of the bowl. Beat in lemon juice, vanilla, and salt. Sift flour over; beat on low speed until blended. Scrape filling over cooled pie crust in pan.
Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan; place in oven. Bake cheesecake in water bath until center is softly set, about 1 hour and 15 minutes. Remove from oven. Let stand in water bath for 5 minutes. PLace cheesecake in pan on rack. Cut around pan sides to loosen cake. Cool completely to room temperature. Cover and chill overnight.
Do Ahead: Can be made 2 days ahead. Keep chilled.
Cut around pan sides again; remove pan sides. Cut cheesecake into wedges.
2 Cups of frozen raspberries
1/2 Cup sugar
1 Tablespoon lemon juice
Place frozen raspberries in a pan over medium heat. Wait for the raspberries to thaw a bit before slowly stirring in the sugar and lemon juice. Let the mixture simmer for about 10 minutes, stirring occasionally. Allow to completely cool before topping the cheesecake.
Three and thirteen have always been my favorite numbers. Three because it was my Mommy’s favorite number and I wanted to be just like her when I was little and thirteen because everyone thought it was spooky and I wanted to be unique. They stuck.
But I’m reconsidering. The number two seems to be pretty significant in my life.
I was born on 12/20.
I was also born at 2:22pm (how weird is that?)
I’m in my 20s.
You see where this is going.
Photo by Henry Bruington
Photo by Henry Bruington
Fresh Strawberry Pie
A scrumptious flaky Pie Crust recipe
2-3 lbs fresh strawberries
3/4 cup granulated sugar
3 Tablespoons tapioca starch
1/2 Cup water
1 Tablespoon butter
1 recipe for a 9 inch double pie crust
4 cups raspberries
1 cup white sugar
4 tablespoons tapioca starch
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
4 teaspoons butter
1 egg for brushing crust
I love color. I love every single color!
I love Red
oh and I adore Yellow
surely I love Green
I love the calming sensations of Blue
and I love the backdrop for the stars that is given by Indigo
and who could forget about the vivaciousness of Violet
What can I say, I’m a color lovin kinda gal! I tend to steer clear from plain jane characteristics. But every now and again, generally while in Trader Joe’s shopping for breakfast food, it occurs to me how much I adore Vanilla. Vanilla yogurt with vanilla granola and oh my Vanilla Cupcakes with vanilla beans!
Using vanilla beans in cupcakes is a way good idea. Like big time. Like not having expectations for holidays like Valentines Day and New Year’s Eve good idea. That’s always a good idea.
Making these cupcakes is also a good idea. Doooooooooooo it!
adapted from The Hummingbird Bakery Cookbook
For the cake:
120g plain flour
140g caster sugar
1 ½ tsp baking powder
a pinch of salt
40g unsalted butter, at room temperature
120ml whole milk
¼tsp vanilla extract
¼ vanilla bean with seeds scraped out
Vanilla Meringue Buttercream
found on the wonderful Joy the Baker’s blog here
4 ounces egg whites
8 ounces granulated sugar
12 ounces unsalted butter, softened
pinch of salt
Place a medium sized pan with about 3 inches of water over medium heat. Place egg whites and salt in a medium sized bowl to create a double boiler over the simmering water.
Once water is simmering, place bowl of egg whites over water, making sure that simmering water does not touch the bottom of the egg white bowl. Whisk egg whites and gradually add 8 ounces of sugar.
Whisk egg whites and sugar over double boiler, whisking constantly, until sugar is completely dissolved, about 5-8 minutes.
Remove egg white bowl from double boiler and pour egg white and sugar mixture into the bowl of an electric mixer. With the whisk attachment, whisk egg white and sugar on medium speed for about 4 minutes.
While the eggs are whisking, cut softened butter into large chunks, about 8 chunks per stick of butter. When egg white mixture has body and is slightly cooked, stop the mixer and switch to the paddle attachment. With the mixer on medium speed, add butter one chunk at a time, letting each chunk of butter incorporate into the egg white mixture for about 20 seconds.
Continue to slowly add the butter chunks, stopping the mixer to scrape down the bowl as necessary.
As you are adding the last chunks of butter, the buttercream will start to look curdled. Don’t worry, just keep the mixer going and add the remaining butter, it will all come together, and the curdled look will disappear.