Tag Archives: powdered sugar

Dutch Baby Pancake

We are a lazy Sunday morning kind of family.  Usually, we indulge in a brunch of some sort, that includes endless cups of premium coffee (because life is too short to drink bad coffee), crispy Canadian bacon and something sweet.  Sometimes,  it’s these doughnuts (insane) or these beignets (oh mercy) on the menu, depending on whether I was able to prep the night before.   More often than not, my husband will have pancake duty.  It’s entirely his job, always has been.  He’s good at it and I’m generally pretty useless until I’ve had a few servings of that premium coffee I was telling you about.

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This week-end we threw a Dutch Baby Pancake  into the oven.  Sometimes called a German Pancake or a Bismarck, this is literally one giant egg-y, custard-y pan of Sunday morning awesomeness.  With only 5 ingredients, that virtually every household has, there really is no excuse for not making one.  If nothing else, get the kids involved and watch how delighted they are when the magic happens with this seemingly plain and boring batter.  Once fully baked, this Dutch Baby Pancake is a giant puff of sweetness that deflates moments after being out of the oven.

Have I mentioned that this takes only twenty-five minutes from start to finish?  And that it’s made in a blender?  That makes this totally doable on a weekday morning too.

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Some seasonal fruit, a handful of nuts and a sprinkling of powdered sugar is really all that is needed for garnish (a dollop of whipped topping also never hurt anyone).   For something so simple, the results are deliciously outstanding and a great way to showcase some of our sweet, local peaches!

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We’re gearing up for a hectic week of back to school routines here.  I hope you’re all enjoying the last few lazy days of summer too!

Renee

xo

Dutch Baby Pancake

  • 3 tbsp unsalted butter
  • 5 large eggs
  • 1 cup flour
  • 1 cup milk
  • splash of vanilla
  • fruit, powdered sugar or maple syrup for serving

Preheat oven to 425°

  1.  Put the butter in the bottom of a 9″ pie plate or cast iron pan.  Set the pan in the hot oven to melt the butter while you mix the rest of the ingredients.
  2. In a blender, mix the eggs for about 1 minute.  Add the flour, milk and vanilla and mix for an additional 30 seconds to combine.
  3. Pour the batter into the pie plate with the hot melted butter.  Bake for 20 minutes, until the edge of the pancake is lightly toasted brown and the pancake is puffed up.  Resist the urge to open the oven door during baking.  Serve immediately with fresh fruit, maple syrup or powdered sugar.

 

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Filed under Breakfast, Extra Special

Hot Milk Cake All Glammed Up

Hot Milk Cake is a recipe that’s been around for years.  It’s an old-fashioned cake that whips up in minutes and needs merely a sprinkle of powdered sugar to be fabulous.  It get’s its name from the addition of steaming milk as the last step in the batter prep.  I often make it in the summer as a quick snacking treat and serve it after dinner with fresh berries and cream.  It’s a delicate vanilla- infused sponge cake without all the effort.

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That’s definitely my kinda cake.

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I steep a whole vanilla bean in the hot milk for a while before adding it to the batter.  The end result is a bean speckled cake that is sweet and light.  The batter itself tastes exceptional and is so versatile.  I’ve used it in bundt pans like here, as cupcakes like here, as a base for trifles and even just in a regular old 9 x 13 pan for convenience.

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I glammed it up this week-end for a patio dinner.  By glam I mean breaking out the bundt pan and adding a glaze.  Sweet, dark, juicy local cherries are in season and I knew this would be the best vehicle to showcase them.  They are one of this families favourite summer fruits and the season doesn’t last very long. Strawberries and blueberries are a second favourite but the cherries add a burst of summer flavor and sexiness to the cake.

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Yup, that’s right, I just called my cake sexy.

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The addition of the White Chocolate Glaze just puts it over the top.  I found the recipe while searching on-line and I’m so glad I tried it.  It’s made with the best white chocolate you can find and mascarpone cheese.  Sounds crazy but the end result is a smooth and creamy glaze that’s out of this world.  There was a wee bit left over and I greedily dipped the remaining cherries in it for a snack.  Wow.

Happy Summer Everyone!

Hot Milk Cake

*adapted from Taste of Home

  • 4 eggs
  • 2 cups sugar
  • 1 teaspoon vanilla extract
  • one vanilla bean split and scraped
  • 2-1/4 cups all-purpose flour
  • 2-1/4 teaspoons baking powder
  • pinch of kosher salt
  • 1-1/4 cups whole milk
  • 10 tablespoons butter, room temperature, cubed
  • 250 grams mascarpone cheese
  • 8 oz white chocolate, chopped

1.  In a large bowl, beat eggs on high-speed for 5 minutes (don’t skimp on this step!) until thick and lemon-colored. Gradually add sugar, beating until mixture is light and fluffy and increased in volume. Beat in vanilla. Combine flour, salt and baking powder; gradually add to batter just until combined.

2. In a small saucepan, heat milk, vanilla bean, seeds and butter just until butter is melted and mixture begins to bubble slightly at the side of the pan. Steep for 20 mins or more. Reheat if needed (should be steaming slightly).  Remove vanilla bean.  Gradually add milk to batter, a few tablespoons at a time; beat just until combined

3.  Pour into greased and floured 10 inch bundt pan.  You can also use a 9 x 13 pan.  Bake at 350 degrees until cake springs back when touched.   Allow the cake to cool completely before glazing.

4.   Heat the mascarpone in a bowl over a pan of simmering water (just until runny).  Remove from heat and add chocolate.  Stir until combined and smooth.  Let the glaze sit for a few minutes to cool before pouring over the cake.  Top with your favourite berry!

 

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Filed under Cake

Spicy Pumpkin Beignets { And Feeling Thankful}

This week-end is our Canada Thanksgiving.  It’s an extra long week-end at home with family and friends to enjoy each other’s company and be thankful for all of our blessings.

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It’s also when we full on break out all of our best pumpkin recipes.

The combination of pumpkin and spices has to be my all time favourite.  It’s too bad that we only seem to enjoy them during the fall and winter season.

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This morning we had a lazy morning at the house.  Good coffee, lots of sunshine.

And Spicy Pumpkin Beignets.

Pumpkin, fall spices and warm freshly fried beignets?

We are thankful for that in this house.

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I’m even more grateful that I was able to make the dough the night before and refrigerate it until breakfast.  It’s a recipe that’s quickly thrown together and fairly quick in the morning.  I also like to include a super fast bowl of spicy glaze for dipping.

It leaves me more time to sit and enjoy the people I’m most thankful for.

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We are a fortunate family.

We have a beautiful home, amazing families and the most awesome group of friends that support us.

Happy Thanksgiving everyone!

Spicy Pumpkin Beignets

*adapted from the famous Café Du Monde recipe

Ingredients:

  • 1 1/2 cups of warm water (100°-110°)
  • 2 1/4 tsp active dry yeast
  • 1/2 cup sugar
  • 1 1/2 teaspoon of salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1/4 tsp cloves
  • 2 eggs
  • 1 cup heavy cream
  • 1/2 cup pumpkin puree
  • 7 cups of all purpose flour
  • 1/4 cups shortening, cut into chunks
  • canola oil
  • powdered sugar for dusting

Instructions:

1.  Sprinkle the yeast over the warm water in the mixing bowl of a stand mixer.  Let bloom for 5 minutes.  Add the salt, spices, sugar, eggs, cream, and pumpkin. Blend them with the whisk attachment until well combined.

2.  Switch to the dough hook and add 4 cups of flour.  Add the shortening.  Add the next 3 cups of flour and mix until blended.  Cover with plastic wrap and refrigerate overnight.

3.    Heat oil in a large pot or fryer until 350.°  Drop small balls of dough into the hot oil and fry for 4-6 minutes.  Beignets should be a nice golden brown colour.

4.  Dust with powdered sugar and enjoy every last warm delicious bite!

Spicy Glaze

  • 2 cups powdered sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1/8 tsp cloves
  • 2-3 tbsp. cream

Combine all ingredients and stir until smooth and glaze consistency (add cream as needed).

Free Printable- Thanksgiving Gift Tags at Amanda’s Parties To Go!

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Filed under Breakfast, Scones and Breads