Woohoo! I’m back to recipes with long titles. Well, I’ve already done some of those post-baby, and this one really wasn’t hard to do. The cake recipe was straightforward to make, even with a little Fudgelet hanging around snacking on the blueberries.
I made a Dutch baby before, and recently I decided to try a different recipe because I wasn’t sure if I still liked my old one. This isn’t that different, but seemed to make a much fluffier, custardy, and yummier oven pancake. I especially liked it with some simmered strawberries.
Simmered strawberries are great, especially if your strawberries have sat in the fridge a little too long. Sometimes they are a little too soft to enjoy fresh, but they are perfect for a topping like this. They are usually extra sweet and juicy, which is ideal for simmering. I didn’t take too many pictures since the process for making these is almost identical to the other recipe I posted, but I highly recommend them.
Directions for Dutch Baby with a Strawberry Topping
Adapted from The Faux Martha (who also adapted it some from Joy the Baker)
- 4 Tablespoons butter
- 3 eggs
- 2/3 cup flour
- 2/3 cup milk
- 2 Tablespoons sugar
- 1/2 teaspoon kosher salt
- 1 Tablespoon vanilla extract
This is posting almost 3 months after the fact, and you might think peaches aren’t ideal in October…but here is K’s birthday cake from this summer. I am here to let you know that the peach in the cake is purely from a jelly, so you can make it anytime of year. He requested a peach cake. When I looked into cakes with peaches, I saw that usually they are more of a topping since that is the best way to enjoy peach (raw). I thought about making a strawberry shortcake type of peach cake, but then saw a mascarpone buttercream that I thought would be really yummy. I then decided a peach jelly would be good to connect the flavors. I ended up using a peach/mango flavor I found that K really liked.
I wanted to share some more popsicles I’ve made since we are quickly approaching the end of summer. Make these now, or save them for next year…or even make them with some frozen fruit maybe?
This was a spur of the moment recipe. I wanted to make something and realized I had all of the ingredients. It was similar to a cake I made a few years ago, but I never blogged that one. Aaaaand, I think this one might be better anyway. We are nearing the end of strawberry season, but you could always try a different fruit like blueberries, too.
I am titling this “Version 1” because everything was great…except the ice cream isn’t a perfect smooth texture, so I would like to try to improve that for next time.
These muffins have been discussed before. In fact, they gave me some trouble before. Or rather, I gave them trouble. Basically, flipping pages back and forth while following three sets of directions was confusing. Aaaannnnyway, my dad requested them again, and I jumped at the chance to make them again. This time, I would have no trouble!
Look how nice and tall they are, and yet not too dense. Just muffin-y enough to be eaten for breakfast.