Simple. Easy. Breakfast.
Using a cast iron pan, heated in the oven with butter - then adding in a pancake type batter to bake - Voila! You've made your first Dutch Baby Pancake...
Did it NOT puff? perhaps all your ingredients were TOO cold. Most folks I know assemble their ingredients and let them come to room temperature (or at least get the chill off the milk and eggs.) I place my cast iron pan in the oven while the oven is heating so that gets nice and HOT too...Beat your ingredients together until smooth, add your butter to the cast iron pan in the oven and let it all melt *keep an eye on it so it doesn't burn! Once the butter has melted, remove cast iron pan from oven, add in batter and place back in oven to bake into a puffy pancake!!!!!! Bake at 425 for 20 minutes then lower oven to 300 for a remaining 5 minutes - the pancake should be puffy and golden when done.
You can add all sorts of spices to your batter or top with any selection of sliced fruits & nuts (tradition is a simple sprinkle of powdered sugar.)
Simple Dutch Baby
(made in a cast iron pan)
3 eggs *room temp
1/2 cup milk *room temp
1/2 cup flour
1 Tablespoon sugar
pinch of nutmeg
dollop of vanilla bean paste or extract
For the Pan ~
4 Tablespoons butter, to melt in cast iron pan
Boho Holiday Giveaway 2018
((THE GIVE AWAY IS NOW OVER & CLOSED))
If you don’t have a KitchenAid stand mixer, you’re missing out on one of the most useful and durable pieces to own. We’re giving away a 5 qt. KitchenAid Artisan stand mixer in candy apple red, just in time for the holidays!
Click on the rafflecopter below to enter to win. The more options you complete, the more chances you have of winning. (open to US residents only)
The only mandatory option is to leave a comment below the post - We want to know what you would do with the mixer - keep it or give it to someone special for the holidays?
Good Luck, and Happy Holidays from the Boho Tribe!
This giveaway is sponsored by the following content creators/influencers:
Shea Goldstein - Dixie Chik Cooks
Mary Marshall - Cooking with Mary and Friends
Ally Phillips - Ally’s Kitchen
Ann Krause - Sumptuous Spoonfuls
Abbe Odenwalder - This Is How I Cook
Michaela Kinkel - An Affair From The Heart
Liz Weber Berg - That Skinny Chick Can Bake
Claudia Lamasco - What’s Cooking Italian
Lynnette Moore - Moore or Less Cooking
Veronica Gantley - My Catholic Kitchen
Diane Baker - Canning and Cooking at Home
Sara de Leeuw - My Imperfect Kitchen
Lynn Vining - Southern With a Twist
I don't know about you but, it feels like the Holidays are trying to sneak up on me this year! I decided to get busy and test out some recipes for Thanksgiving and I am adding this Swedish Cinnamon Star Bread to our menu. The taste and visual appeal of this bread is amazing. There are endless possibilities and variations for this recipe adding in everything from sweet to savory; nuts, Nutella, chocolate, jams, jellies, pesto, fresh herbs and sundried tomatoes.
The first time I tasted Cinnamon Star Bread was at a Swedish Holiday party I attended years ago... and I can't believe it took me so long to make one myself. I admit, it seems like a daunting task to twist and flip the sections of bread but, the dough is so soft and pliable, it all works out great! It's the perfect "pull-apart cinnamon bread."
As an Ambassador for Rodelle - they provided the Vanilla Paste used in this recipe. You too can bake with quality flavors and enhance your recipes - just stop by the Rodelle website and check out all their great baking essentials at: www.rodellekitchen.com
Swedish Cinnamon Star Bread
Recipe adapted from KAF
So excited to be working with our Gold Sponsor for #Choctoberfest 2018. Imperial Sugars are new to me but, what a great product! I am so happy they sent me their sugars and to use as baking season ramps up for the Holidays.
A little bit of Imperial Sugar History: "In 1843, along the banks of Oyster Creek in what would later become Sugar Land, the Williams brothers built a mule-powered sugar mill, began grinding sugar cane, and a Texas legacy was born. The Imperial Sugar Company is the one of the oldest continuously operating companies in the State of Texas and was founded by one of the original 100 families brought to the state by Stephen F. Austin.
Imperial Sugar provides high-quality sugar and sweetener products and over 100 years of time-tested recipes. Our family of products includes granulated sugar, light and dark brown sugar, free-flowing sugar, powdered sugar, sugar shakers and Steviacane® (Stevia + sugar blend). Imperial Sugar products are 100% pure cane sugar, non-GMO and provide consistently delicious results."
Make sure to visit Imperial Sugars Halloween Contest!!
Brown Sugar Chocolate Bundt Cake
3/4 cup (1 1/2 sticks) butter, softened
1 cup packed Imperial brown sugar
1/2 cup Imperial granulated white sugar
1/2 cup sour cream
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon vanilla paste or extract
1 teaspoon chocolate extract
1/2 teaspoon baking soda
1/4 cup cocoa
Preheat oven to 325º F. Prepare bundt pan with nonstick baking spray.
Cream together butter and sugars until light and fluffy, about 3 minutes. Add sour cream and then incorporate the flour, salt, vanilla, chocolate, baking soda and cocoa.
Pour into prepared bundt pan and bake until a toothpick or skewer inserted into the cake comes out clean, about 1 hour and 30 minutes.
Allow to rest in Bundt pan for about 10 minutes to cool before removing to a wire rack to cool completely. This cake is great frosted or unfrosted but, since Halloween is approaching, I opted for a pumpkin theme.
Preheat oven to 350 degrees.
Spray bundt pan with non-stick spray. Use a paper towel to make sure spray gets into every corner of the pan and dust with baking cocoa. Turn bundt pan over and shake out any excess cocoa powder.
In the bowl of a stand mixer fixed with the paddle attachment, combine flour, sugar, baking cocoa, baking powder, espresso powder, baking soda and salt.
Add in canola oil, buttermilk, vanilla paste. Mix on medium speed just until it starts to come together. Mix eggs in, one at a time. Slowly pour in boiling water. Mix for 2-3 more minutes. This batter will be thin.
Pour batter into bundt pan. Sprinkle chocolate onto batter; mix in with a spoon.
Bake in preheated oven for 35 - 45 minutes or until a toothpick inserted comes out with just a few crumbs on it.
Allow cake to cool 15 minutes.
Turn cake pan over onto cooling rack and carefully lift pan to remove cake. Cool cake completely. Transfer to a serving platter
For the Cherry Jam Frosting:
8-ounce package cream cheese, softened
1/2 cup butter, softened
2 - 2 1/2 cups sifted confectioners' sugar
1 teaspoon vanilla extract or vanilla paste
3-4 Tablespoons cherry berry jam
In the bowl of a stand mixer fitted with the paddle attachment combine the cream cheese and butter; mix until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and jam and mix again. Pipe onto cooled cake. Refrigerate any leftovers