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!!

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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

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.

Dark Chocolate Mint Chip Skillet Cookie

Dark Chocolate Mint Chip Skillet Cookie

Dark Chocolate Mint Chip Skillet Cookie

Earlier this week, we had 40 degree temperatures and it was raining. On Wednesday it started snowing, and by Thursday we had about 9 or 10 inches of fresh, fluffy snow. I wake up this morning to find that the temperatures have taken a nose dive and have dropped down into the teens. It’s a bit windy this morning too, which makes it feel much colder outside. It’s shaping up to be the kind of day where I just want to stay indoors and do some household chores. Better yet, maybe I’ll just do some more baking.

Speaking of baking, have you ever made a giant cookie in a cast iron skillet? If you haven’t, you might want to give it a try. I made this ooey, gooey, rich and chewy Dark Chocolate Mint Chip Cookie in my Lodge cast iron skillet, and it is fantastic! The outside is slightly crisp, while the inside is soft and moist.

I’m seriously contemplating warming up a slice of this cookie, placing a scoop of ice cream on top, and having it for breakfast. That probably won’t do my diet any good, but it sure would make me happy.


Dark Chocolate Mint Chip Skillet Cookie

2 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1/4 cup chocolate syrup
1 teaspoon vanilla extract
1 1/3 cups dark chocolate & mint morsels (plus 1/3 cup more for sprinkling on top)

Preheat oven to 350 degrees. Spray a 10″ or 12″ cast iron skillet with cooking spray.

In a medium bowl, combine flour, cocoa powder, baking soda, and salt; set aside.

In a large mixing bowl, cream the butter and sugars together until fluffy. Beat in the eggs, chocolate syrup, and vanilla; mix until smooth. Gradually add in the dry ingredients; mix until well combined. Fold in the 1 1/3 cups dark chocolate & mint morsels.

Press the dough evenly into the prepared skillet. Bake for 25-30 minutes, or until the cookie is just set.

Remove skillet from oven and place on a wire rack. Sprinkle with remaining 1/3 cup dark chocolate & mint morsels. Let cool, then cut into wedges.

Skillet Pumpkin Cornbread

Skillet Pumpkin Cornbread

Skillet Pumpkin Cornbread

It turned out that the wind storm we had this past weekend wasn’t quite as bad as the previous wind storm. There was one big wind gust that was recorded to be 120 miles per hour, but for the most part, the wind wasn’t too bad. The rain however, that’s a different story. It rained so hard and for so long, that some small streams overflowed their banks, and some roads in town were flooded and impassable. I was hoping that the weather would calm down for a few days so we would have a chance to dry out, but the weather forecasters are predicting another big wind storm to hit our area this evening, and bring more heavy rain with it. If this is the way our Fall season is going to be, I can’t wait to see what Winter has in store for us.

Since the weather has been so cold, rainy, and windy lately, I decided to make one of my favorite cold weather dinners – Chili!! And I couldn’t think of a better side dish to pair with a steaming bowl of chili than cornbread. I didn’t want to make just your average, ordinary cornbread though, so I made Skillet Pumpkin Cornbread!! I find that regular cornbread can be dry and crumbly sometimes, but when you add some pumpkin puree into the mix, it brings the moisture level way up. This cornbread is very light and moist, and the pumpkin flavor goes surprisingly well with chili.

I’d better be sure to stock my pantry with plenty of cans of pumpkin, because with the weather we’ve been having lately, I think I’ll be making a lot of chili and cornbread for dinner.


Skillet Pumpkin Cornbread

1 1/2 cups yellow corn meal
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 1/2 tablespoons baking powder
1 1/2 teaspoons salt
1 1/2 teaspoons pumpkin pie spice
1 1/2 cups milk
1/2 cup canola oil
2 large eggs, slightly beaten
3/4 cup pumpkin puree

Preheat oven to 400 degrees. Grease a 12-inch cast iron skillet, or make sure skillet is well-seasoned.

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

In a medium bowl, combine milk, oil, eggs and pumpkin puree. Whisk until well combined. Add mixture to dry ingredients and stir just until blended. Pour batter into prepared skillet.

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

Skillet Pumpkin Cornbread

Skillet Pumpkin Cornbread

Skillet Cream Puff Pie

Skillet Cream Puff Pie

Skillet Cream Puff Pie

All last week we had beautiful sunny weather with temperatures in the mid to high 50’s. Unfortunately, when the weekend rolled around, it turned cloudy and cooler. Isn’t that always the way it seems to be? During the work week the weather is fantastic, and on the weekends, not so much. I guess I don’t mind the cooler weather too much though. I did manage to get a lot of the outdoor projects on my list done during the week, and now I have time to do a little baking.

For our weekend dessert, I decided to make a Skillet Cream Puff Pie. It’s a bit of a twist on the classic cream puff dessert. It has everything you’d expect to find in a classic cream puff – light fluffy pastry, vanilla cream/pudding, chocolate and whipped topping – it’s just arranged a little differently. No matter which way you arrange it though, the end result is still the same – a rich, decadent dessert that tastes absolutely delicious.

Cream Puffs have always been one of my very favorite desserts, and now this pie has become one too.


Skillet Cream Puff Pie

1 cup water
1/2 cup butter, cubed
1 cup all-purpose flour
4 eggs

1 package (5.1 ounce) instant vanilla pudding mix
2 1/2 cups milk

1 carton (8 ounces) frozen whipped topping, thawed
1/4 cup chocolate chips
1 tablespoon butter

Preheat oven to 400 degrees. Grease a 12-inch cast iron skillet, or make sure it’s well seasoned.

In a large saucepan, bring water and butter to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add the eggs, one at a time, beating well after each addition. Continue beating until smooth and shiny.

Spread onto the bottom and halfway up the sides of prepared skillet. Bake for 22-26 minutes, or until puffed and golden brown. If any part has puffed up too much, prick with a toothpick a few times to let the steam escape and it should deflate. Cool completely on a wire rack.

For filling, in a medium bowl, beat the pudding mix into the 2 1/2 cups milk with a whisk for 2 minutes. Spread over the crust; refrigerate for 20 minutes.

For topping, spread whipped topping over pudding. Combine chocolate chips and butter in a microwave safe bowl; microwave for approximately 20 seconds. Stir until smooth and combined. Let cool slightly and then drizzle over whipped topping.

Chill until ready to serve.

Italian Herb Skillet Bread

Italian Herb Skillet Bread

Italian Herb Skillet Bread

I discovered this recipe on the Rhodes Bake-N-Serv Blog the other day, and it looked so yummy that I just knew that I would have to make this bread in the very near future. Well, I didn’t have to wait very long, because today turned out to be the day that I would try it.

I know I’ve probably mentioned this in previous posts, but I really love the Rhodes product line – especially their frozen dinner rolls. They bake up so big and soft, and they come out perfect every time I make them. They are so good in fact, that they have now become a staple at all of our holiday dinners.

From the delicious smells that were filling my kitchen while this Italian Herb Skillet Bread was baking, I just knew that it was going to be a winner. When it finally came time to remove the bread from the oven, I could see that, just like the dinner rolls always do, it had turned out absolutely perfect.

The crispy outer crust coated with Italian herbs and Parmesan cheese is so delicious, and the inside of the bread is very soft and chewy. This would be a perfect bread to serve with an Italian pasta dish, or you can just enjoy it as I did – all by itself.


Italian Herb Skillet Bread
(recipe from the Rhodes Bake-N-Serv Blog)

7 Rhodes frozen dinner rolls
1/4 teaspoon basil
1/4 teaspoon pepper
1/4 teaspoon oregano
1/4 teaspoon rosemary
1/4 teaspoon garlic powder
1/8 teaspoon red pepper flakes
3 tablespoons butter, melted

Spray a small iron skillet with cooking spray. Place 7 frozen rolls in the skillet, leaving plenty of room for rising.

Cover and allow to rise for several hours. Uncover rolls.

Combine herbs and mix with melted butter. Brush rolls with half of the melted butter and herbs.

Sprinkle with Parmesan cheese if desired.

Bake at 350 for 15 to 20 minutes, or until rolls are a deep golden brown on top.
Brush with additional butter and serve in skillet.

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