So, what can I write about, besides all the cute things my kids do? Well, I love to cook and bake and have started watercolor painting. So, I have decided I am going to revamp my blog so that it is more positive. It is becoming more known, that constantly discussing all the negative aspects of your life without actually looking for a solution just serves to further bring you down. So, look forward to creations from my kitchen and art room. To end, I want to give you my first recipe and glimpse at my artwork. I do want to protect myself from having my art taken, so I am only going to show a portion of it. Well, without further adou...
This is my favorite breakfast food. I make this almost every Sunday morning and if there are any leftover (rare!) it makes a nice afternoon or evening snack. My mother used to make this for my brother and I and I searched all over the internet and found it on D'Orangette who I have provided a link to in my favorite links list. Please visit this site and check out other recipes there. I do like to alter recipes, so it is slightly different from hers.
- 8 large eggs (room temp)
- 1 C. whole milk (room temp)
- 1 C. flour
- 1 stick salted butter (divided with half melted, half cold)
- 1 Tblsp vanilla
- 1/2 tsp salt
powdered sugar, golden syrup, maple syrup
In a large glass souffle or casserole dish, cut up 4 Tbsp cold butter and place in dish. Place dish into oven and turn on the oven to 400 degrees. In the time it takes you to assemble the other ingredients, the butter should just be beginning to bubble.
In large bowl, combine remaining butter (melted) and the rest of the ingredients (except for the optional toppings) and blend well until smooth. When butter in casserole dish is bubbling, working very carefully, set the dish on the stovetop and pour the batter in slowly. Then return to the oven. Bake 30-45 min. depending on heat of the oven. Dutch Babies are done when the edges are a dark golden brown and center is firm. I test it with a butter knife, inserted and removed, it should be clean. Serve hot. Dust with powdered sugar (my favorite), drizzle with golden syrup or maple syrup. Left overs can be reheated in microwave.
This is a very filling rich bread that is wonderful when a sweet breakfast is desired. With all the eggs, it is high in protein, but not exactly low fat with all the butter. It is very filling! You can opt to not add the vanilla and make it a savory dish to be eaten with eggs and a breakfast meat. I will share a photo of the finished dish as soon as I can.
Here is a portion of a watercolor called, "Raven I". One of my favorites.