Baked Apple Dutch Baby

dutchbaby3I have been eyeing Dutch Baby recipes for well over a year, but have had yet to test one out until this morning. One thing that always drove me away from these is the 20 minute bake time…which is silly that, that was the only thing scaring me away. Bacon, waffles, pancakes, french toast take just as long, so what was the big deal, I’m a fool.

I was able to skim down the recipe to make just a single portion, which was awesome, because the only thing that should ever be allowed to re-heat in the breakfast department is a casserole or french toast.  Have you ever tried to microwave a pancake or a waffle….no where near the same. Albeit, if you’re going to…here’s a tip. Use the toaster. Seriously.dutchbaby1

A Dutch Baby, German Pancake, or Puff Pancake is a cooked in a cast-iron pan, if fluffs up as you bake it, and then when you take it out, it will deflate. It’s an interactive presentation,so if you have kids, it’s a great way to get them involved in the process so they can see it change forms…and let them add their favorite toppings! Traditionally served with cinnamon or lemon, I of course decided swerve off the beaten path. I began by baking some apples with lemon, cinnamon, and sugar, the perfect topping, along with a fried egg of course. I think round two is going to have to involve toasted almonds!

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Baked Apple, Dutch Baby

1 small apple, peeled and sliced
1 tsp sugar
2 tsp lemon juice
dash of cinnamon

1 egg
heaping 1/4 cup of flour
pinch of salt
1 tbsp of sugar
1/4 cup milk (this will depend on your flour as well, you want it to be a runny batter, start with less milk if you need to)
1/8 tsp vanilla
1/8 tsp cinnamon

1. Peel a small apple, and slice into thin pieces.
2. In a small bowl combine apples, 1 tsp of sugar, 2 tsp of lemon juice, and a dash of cinnamon, mix well
3. Put apples on a pan lined with parchment paper and set aside.
4. Combine all ingredients in the batter together, bring it together gently, but you don’t want any air bubbles either. You want the batter to rest for a few minutes, preheat your oven to 400 degrees while you wait.
5. In your single serving cast iron (6″) melt 1 tbsp of butter (on medium), you want the pan to be hot.
6. Pour your batter into your hot cast-iron and place in the oven for 18-20 minutes on a rack in the middle, place the apples on your cooking sheet on the rack below.
7. When finished it should start to puff and the center shouldn’t look doughy, looking golden.
8. Take out of the oven, you can leave in the cast-iron if you wish, I slid my onto a plate, topped with my baked apples, a dash of syrup, and sprinkle of powdered sugar. Oh…and a fried egg, duh.dutchbaby4

Banana Swirl Crunch Bread

bananacrunch2Yum. I love banana bread, that’s not a big secret around here…now is it! 🙂 What I love about this recipe that separates it from the other…few…I have, is the crunch!!! These actually remind of the Cinnamon Crunch Bagels from Panera. My boss spoils us with super amazing coffee…every day, and Panera once a week. My heart wants to eat a bite out of every single one…but I usually try to refrain and just take a half of a cinnamon crunch. Then I drink the Hazelnut Pecan cream cheese spread. Just kidding, but I do this in my head while my hand spreads a tablespoon on my bagel half. See the things I dream about? Eating bags of bagels and drinking cream cheese. My word.

I feel like I need to walk you thru eating this bread. Take a bite, the first thing you experience is the crunch on the outside as your nose just inhales the warm cinnamon. The you hit the fluffy bread, topped with just a little bit of butter….the perfect banana bread bite! See don’t you want to go make this now? It takes five minutes to put together…you can even do it in the morning before you shower. You’re welcome!

It’s summer, and it’s getting hot..I know. But doesn’t this just bring you back to the fall a little bit, beautiful carbs…cough…I mean bread. Everyone has their faults…mine just happen to be chocolate and flour 🙂 bananacrunch1

Banana Swirl Crunch Bread 
2 large ripe bananas, mashed (or 3 small)
5 tbsp. butter, melted
1 egg
1/4 tsp vanilla
3/4 c. granulated sugar
1 cup milk
2 1/2 cups flour
2 tsp. baking soda
1/8th tsp salt

2 tbsp. cinnamon
3 tbsp. sugar

1. Preheat oven to 400
2. Mix together the 2 tbsp of cinnamon and 3 tsp of sugar in a small bow
3. I liked to line my pan 9×5 (or 1 lb) with parchment paper, but if you rather not, just grease and flour your bread pan well.
4. In a large bowl, combine the egg, butter,vanilla, and sugar.
5. Mix in the milk and bananas with a whisk. Then add your flour, baking soda, and salt, stirring until smooth.
6. Pour half of the batter into the pan, sprinkle with 2 tbsp of the cinnamon sugar, and make swirling motions with a fork or a knife
7. Add the remaining batter, then sprinkle the rest of the cinnamon sugar on top and gently press down.
8. Bake for 20 minutes at 400, then turn down the heat to 350 for another 2o minutes or until your toothpick comes out clean.bananacrunch3

White Wine Stroganoff

WhiteWineStroganoff1Stroganoff has been one of my favorite comfort meals fo—eva. That’s what Sunday’s are for right? Your favorite guilty meals??! Well, this one isn’t too guilty, just super delicious. Strange how as kids we have such different taste than we do as adults. I used to loath mushrooms and onions, and now I find myself wanting to put them in as many dishes as possible. Such savory ingredients for breakfast, lunch, or dinner!

This meal is less about it being a pasta dish and really all about the sauce. Slow cooked mushrooms, onions, garlic, and wine melded together make it a delicate sauce that will leave you grasping at every last drop. The longer you let the onions and mushrooms simmer the more fragrant and flavorful the sauce, but if you don’t have the time, it can also be a quick 15-20 minute dish.

Typically the dish uses steak strips, or ground beef, but I reached out a little differently and used spicy sausage this time. I love steak, but the sausage with the heat was a great change-up. Modern Stroganoff also uses sour cream stirred in at the end giving its creamy trademark, but classic Stroganoff however does not. The trade-off of using wine instead of the sour cream allows you to soak out the savory, rich textures and flavors that the white wine pulls out of the ingredients.

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White Wine Stroganoff- serves 2

1/2 lb cooked hot sausage ( feel free to substitute in ground beef or steak)

1/4 cup of yellow onion, thinly sliced

4-5 mushrooms, sliced

1 clove of garlic

2 Tbsps butter

1 oz of white wine (I just do a bar pour here if you don’t have a jigger)

1/4 cup of milk + 1 tbsp flour whisked in (you can also substitute cream or half-and-half)

1/4 cup beef broth

s/p to taste

1 Tbsp parsley

2 Tbsp chopped kale

2 cups of uncooked pasta

 

Instructions
1. Slice your onions and mushrooms, add them in a saute pan with butter, garlic, and 1/8 tsp of both salt and pepper. Cook on medium heat for 5 minutes.
2. Add the sausage (or beef) along with the beef broth. Let this cook for 10 minutes on medium-low.
3. Add the white wine to the mushroom mix, cook for another 10 minutes. Start to boil your water for your pasta at this point, and cook the pasta.
4. Add the parsley,kale, and milk to the saute pan, make sure you don’t let it get past simmer or the milk/cream will curdle. Cook for 2-3 minutes
5. Your pasta should be about ready at this point, drain the pasta, reserving a couple of tablespoons of the water, add the water and pasta to the pan and cook on medium for 2-3 more minutes. I like to sprinkle a little cheese over the top, turn the heat off and put a lid on the pan to melt the cheese before serving.

**If you’re in a rush combine the wine and broth, cook together for 10 minutes instead of one at a time.