Blackberry Dutch Baby Pancake

Blackberry Dutch Baby Pancake

Blackberry Dutch Baby Pancake

Are all my US readers ready for Thanksgiving? Luckily, I have my Thanksgiving dinner menu all planned, and the groceries are all safely tucked away in my refrigerator, freezer, and pantry. I’m a big believer in shopping early, in order to avoid the crowds. When I go grocery shopping, I like to take my time and make it as “stress-free” an event as possible. Combat shopping is not my thing. I don’t have any desire to be in a grocery store where I have to fight over a turkey, or the last can of cream of mushroom soup. :)

Now that my holiday dinner is planned, I can now turn my attention to what to serve for Thanksgiving breakfast. I have two tried-and-true breakfast recipes that I’ve served on holidays in the past – Bacon-Cheese Pull-Aparts, and Overnight French Toast. Overnight French Toast has consistently been the most viewed recipe on my blog since I posted it back in 2011, and is especially popular during the holidays.

This year however, I decided to switch things up a bit and serve this Blackberry Dutch Baby Pancake for my holiday breakfast. This is one of those recipes that you need on a busy Thanksgiving morning, as it comes together very quickly and serves many. If you don’t like blackberries, you can top the pancake with blueberries, strawberries, or whatever fruit you desire. You can also omit the fruit altogether, and just sprinkle with powdered sugar or drizzle with maple syrup. It’s yummy any way you dress it up, or down.

Have a wonderful and safe Thanksgiving Holiday!!

~Enjoy~
blog sig



Blackberry Dutch Baby Pancake

4 large eggs
1 cup milk
1 teaspoon vanilla
1 cup all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon salt
2 tablespoons unsalted butter
1 cup blackberries
Powdered sugar, for sprinkling on top

Directions:
Place a 12-inch cast iron skillet in the oven. Preheat oven to 400 degrees.

In a large bowl, whisk the eggs, milk, vanilla, flour, sugar, and salt together until smooth and well combined.

Carefully remove the skillet from the oven. (it will be very hot) Place the butter in the hot skillet and swirl around to coat the bottom and sides. Pour the pancake batter in the skillet.

Bake for 18-20 minutes; until puffed and cooked through.

Remove skillet from oven, and top pancake with berries and powdered sugar. Serve immediately.

Makes approximately 6 servings.

Easter Is Coming – Are You Ready?

bunny06

Easter is this Sunday!! Are you ready? If not, I hope I can help by sharing this easy and yummy Overnight French Toast breakfast/brunch recipe, and a fun and festive Easter Basket Cupcake dessert idea – to help you plan your Easter menu and celebrate the holiday.

~Enjoy~
blog sig


For Easter Breakfast/Brunch:

Overnight French Toast

Overnight French Toast

1/4 cup (4 tablespoons) butter, melted
3/4 cup packed light brown sugar
10 slices of thick-cut french bread
8 eggs, slightly beaten
1 cup milk
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon salt
1/2 cup pecans, measured then chopped
maple syrup and/or powdered sugar for topping (optional)

Directions:
In a small bowl, combine melted butter and brown sugar. Pour on the bottom of a 9×13 baking dish.

Arrange slices of bread in the baking dish, overlapping if necessary.

Combine eggs, milk, vanilla extract, cinnamon, ginger, and salt in a bowl and pour evenly over bread slices.

Sprinkle chopped pecans over bread slices.

Wrap tightly with plastic wrap and place in the refrigerator for 4-12 hours. (preferably overnight)

In the morning, take the baking dish out of the refrigerator and let sit on the counter for at least 10 minutes – while you preheat your oven to 350 degrees.

Bake for 30-35 minutes. If the top starts browning too quickly, place a piece of aluminum foil loosely over the top of the pan for the last 10 minutes or so. You want it to cook long enough to make sure the bottom part is cooked, but don’t dry it out completely.

Remove from oven and let cool slightly before serving. Serve with maple syrup and/or powdered sugar, if desired.


For Dessert:

Easter Basket Cupcakes

Easter Basket Cupcakes

Easter Basket Cupcakes

2 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3 large eggs
2 tablespoons lemon juice
1 cup milk
18 flat-bottomed ice cream cones

Directions:
Preheat oven to 350 degrees. Stand 18 ice cream cones up in a 13 x 9 inch pan.

In a medium bowl, combine flour, baking soda, and salt. Set aside.

In a large mixing bowl, cream butter and sugar together. Add eggs, one at a time, and beat until fully incorporated. Stir in lemon juice. Alternately beat in the milk and flour mixture until well combined.

Spoon the batter into the ice cream cones. Bake for approximately 15 to 20 minutes, or until the cupcakes are deep golden brown and a toothpick inserted into the center of a cupcake comes out clean.

Remove to a wire rack to cool. When cupcakes have cooled, cut off the cylindrical lower half of the ice cream cone.

Frost with Buttercream Frosting and decorate with Coconut Easter Grass and Jelly Beans.

Makes 18 cupcakes



Buttercream Frosting

1/2 cup butter, softened
2 cups powdered sugar
1 tablespoon milk
3-4 drops green food coloring

Directions:
Cream butter with an electric mixer until light and fluffy. Gradually add powdered sugar; mix until completely combined. Add milk and beat until well combined. If necessary, add more milk to thin or more powdered sugar to thicken frosting to desired texture.

Coconut Easter Grass

2 cups sweetened, shredded coconut
Green food coloring

Directions:
Place coconut in a zip-top plastic bag. Add 4 to 5 drops of food coloring. Seal bag shut. Shake and massage the bag to coat all the pieces of coconut with coloring. Add additional food coloring if the color is not dark enough.

Coconut Easter Grass

Coconut Easter Grass

Chocolate-Dipped Pumpkin Spice Biscotti

Chocolate-Dipped Pumpkin Spice Biscotti

Chocolate-Dipped Pumpkin Spice Biscotti

It sure is looking very Fall-like around here. The leaves are changing color at a rapid pace, and falling off the trees even more rapidly. There is a distinct chill in the air every morning now, and the temperature only warms up into the low to mid 50′s during the day. Even though the calendar shows that Autumn is still a week away, I’d say it has definitely already arrived here in Alaska.

What better way to celebrate the arrival of Fall, than with Pumpkin recipes!!! For my first pumpkin recipe this season, I decided to make this delightful Chocolate-Dipped Pumpkin Spice Biscotti. This is the first time I’ve attempted to make biscotti, and I was quite surprised at how easy it actually was. I only needed two bowls to mix the ingredients in, one for the wet ingredients and one for the dry, and everything could be combined together by hand. The scent of pumpkin and spices filled the air as I mixed the ingredients together, and my kitchen smelled like a pumpkin patch while the biscotti were baking in the oven. It was wonderful!! I decided to dip the ends of the biscotti in melted chocolate, just to add a little something extra. I’m currently dunking one of these crisp little biscuits in my morning coffee and munching away on it, and I must say – it tastes very yummy!

The weather forecast is calling for another wind storm to hit our area this evening, and the wind is expected to continue blowing through Sunday. They say wind gusts could reach up to 100 miles per hour again. I’m hoping our trees don’t blow down and our electricity stays on, but I think I’d better make a trip to the store to stock up on batteries, ice, and non-perishable food – just in case.

Have a wonderful weekend everyone!

~Enjoy~




Chocolate-Dipped Pumpkin Spice Biscotti

Biscotti ingredients:
2 1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
2 1/2 teaspoons pumpkin pie spice
2 eggs
3/4 cup pure pumpkin puree
1 teaspoon vanilla extract
2 tablespoons canola oil

Dipping Chocolate ingredients:
1 cup semi-sweet chocolate chips
4 tablespoons butter
2 tablespoons light corn syrup
1/2 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees. Grease a cookie sheet, or cover with parchment paper.

In a large bowl, combine flour, sugar, baking powder, salt and pumpkin pie spice. Set aside.

In a medium bowl, mix eggs, pumpkin, vanilla and oil with a wire whisk until smooth. Add mixture to dry ingredients and stir until combined.

With floured hands, divide dough in half and form two logs lengthwise on the cookie sheet; approximately 15 inches long and 2-3 inches wide. Leave a little space between logs and sides of cookie sheet.

Bake for 25 minutes. Remove from oven and let cool for about 10 minutes on the cookie sheet. Reduce oven temperature to 300 degrees.

Move logs to a cutting board and slice into 1 inch slices. Lay slices on their sides on the cookie sheet.

Pumpkin Spice Biscotti

Pumpkin Spice Biscotti

Bake for 10 minutes. Turn slices over and bake for an additional 10 minutes, or until biscotti are crisp and start to brown.

Remove biscotti from oven and place the slices on a wire rack to cool completely. Dip ends of biscotti in chocolate; if desired. (instructions below)

Dipping Chocolate Directions:
Place chocolate chips, butter, and corn syrup in a microwave-safe bowl. Microwave for 20 seconds, stir, then microwave for another 20 seconds. Add vanilla extract and stir until blended and smooth.

Dip one end of biscotti in chocolate. Place on waxed paper and let sit until chocolate sets.

Makes approximately 20 biscuits.

Cinnamon Mini-Muffins with Cinnamon Sugar Topping

Cinnamon Mini-Muffins with Cinnamon Sugar Topping

Cinnamon Mini-Muffins with Cinnamon Sugar Topping

I apologize for the lack of posts this past week, but I’ve been spending much of the week getting reacquainted with an old friend. I haven’t spent time with this friend since last fall, but we’ve been able to pick up where we left off without hardly skipping a beat. My friend has also been helping whip me back into shape, which, after being sedentary much of the winter, is greatly appreciated. I’ll write a little bit more about my old friend in a future blog post, but for now, I think it’s time to post another tasty recipe.

If you’re looking for a quick and easy sweet little treat to make for your Mom this Mother’s Day, these Cinnamon Mini-Muffins with Cinnamon-Sugar Topping just might do the trick. The cinnamon mini-muffins are soft, moist & sweet, and the cinnamon-sugar topping is crunchy and delicious.

They would make a wonderful addition to a Mother’s Day breakfast or brunch, or simply to enjoy for a mid-afternoon snack.

~Enjoy~




Cinnamon Mini-Muffins with Cinnamon Sugar Topping

Muffins:
1 cup all-purpose flour
1/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup milk
1/4 cup applesauce
1 teaspoon vanilla extract
1/2 tablespoon distilled white vinegar

Cinnamon Sugar Topping:
1/4 cup melted butter
1/2 cup granulated sugar
1 teaspoon cinnamon

Directions:
Preheat oven to 350 degrees. Grease and flour 16 mini-muffin cups, or line with paper liners.

In a medium bowl, combine flour, sugar, baking powder, salt, and cinnamon. Add milk, applesauce, vanilla extract, and vinegar. Stir just until moistened. Batter will be lumpy; do not over stir.

Fill muffin cups 2/3 full. Bake for 15-20 minutes, or until golden brown. Remove from oven and let muffins sit in the pan for a couple of minutes. Remove muffins from pan and place them on a wire rack.

For topping: In a small bowl, combine sugar and cinnamon. Dip the top of each muffin in melted butter and then roll in cinnamon-sugar mixture. Place muffins back on wire rack to cool.

Makes 16 mini-muffins.

Lemon Chocolate Chip Muffins

Lemon Chocolate Chip Muffins

Lemon Chocolate Chip Muffins

I’m so glad it’s finally March. To me it means that we’re one step closer to Spring! After receiving 119.9 inches of snow here this season, I’m really looking forward to seeing green grass and flowers again. A lot of folks around here are really hoping we break the snowfall record of 132.8 inches. Since we only need 12.9 inches of snow to tie the record, and we average 13.9 inches of snow from March 1 to April 30, I guess it’s possible… but I’d really rather not. :)

I find that one thing that really helps me get over the gloom of Winter and puts me in the mood for Spring, is baking citrus treats. I decided today to make some Lemon Chocolate Chip Muffins. I don’t know if any of my readers use any of the True Citrus products, but I absolutely love them. They’re so convenient, and they keep very well in a cabinet or pantry. Whenever I decide to make anything that calls for lemon, lime, or orange juice, I only need to go to my pantry and grab a few packets of whichever flavor I need, and I’m good to go.

For this recipe, I only used 1/2 tablespoon of True Lemon, and these muffins came out bursting with lemon flavor. The muffins are moist and light, and the chocolate flavor from the chocolate chips really pairs well with the lemon. The sprinkling of granulated sugar on top also adds a wonderful crispy texture to the muffins that I really love.

~Enjoy~




Lemon Chocolate Chip Muffins

2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup butter, melted
1 1/4 cups granulated sugar, divided
2 eggs
3/4 cup milk
1/2 tablespoon True Lemon
1/4 cup water
1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees. Grease muffin pan or line with paper liners.

In a small bowl or measuring cup, dissolve True Lemon in the 1/4 cup water. Set aside.

In a medium bowl, combine flour and baking powder. Set aside.

In a large bowl, whisk butter, 1 cup granulated sugar, eggs, and milk together. Stir in lemon water. Add flour mixture and mix just until combined. Fold in chocolate chips.

Spoon batter into prepared muffin pan, filling three-fourths full. Sprinkle remaining 1/4 cup granulated sugar evenly over tops.

Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.

Let cool in pan on wire rack for 5 minutes. Remove from pan and let cool completely on rack.

Makes 12 muffins.

%d bloggers like this: