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Tag Archives: cast iron skillet

Gingerbread Dutch Baby

06 Saturday Dec 2014

Posted by BakedNorthwest in Baking, Breads, Breakfast, Holidays

≈ 1 Comment

Tags

brown sugar, butter, cast iron, cast iron skillet, cinnamon, cloves, dutch baby, dutch pancake, ginger, gingerbread, gingerbread spice, molasses, nutmeg, pancake, syrup

Gingerbread Dutch Baby

Happy Saturday! Just a quick and easy little holiday breakfast recipe for you. My obsession with Smitten Kitchen continues…and I made this gingerbread dutch baby this morning. I didn’t stray too far from the original recipe, but I used a 10 inch cast iron skillet instead of a 9, cut back on the butter and used nonfat milk instead of whole. Enjoy!

Recipe
Gingerbread Dutch Baby
Makes 1 (10 inch) Dutch Baby, serving 2
adapted from the Smitten Kitchen Cookbook

Ingredients

  • 2 large eggs
  • 1 tbsp brown sugar
  • 1 tsp unsulfured molasses
  • 1/3 cup flour
  • 1/4 tsp ground cinnamon
  • 1/8 tsp (a dash or two) ground ginger
  • pinch of ground cloves
  • 1/8 tsp (dash or two) nutmeg
  • dash salt
  • 1/3 cup milk (I used nonfat, though the recipes suggests to use whole)
  • 1 tbsp butter
  • Powdered sugar and maple syrup, for serving

Directions

Preheat oven to 400F. Crack the eggs into a blender and run until they are pale in color. Add remaining ingredients except for the butter and powdered sugar, and process until smooth. Add the butter to the cast iron skillet (I used a 10 inch, though the recipe suggested a 9 inch) and put in the oven for a minute until the butter is melted. Swirl the butter around and up the sides, making sure the pan is nicely coated.

Pour the batter into the prepared skillet, and bake for 15-20 minutes, until the pancake has puffed up and browned a bit. Mine went in for the full 20 minutes and didn’t really poof until the last five minutes of baking.

Remove pancake from oven and sprinkle with powdered sugar. Serve slices directly from the cast iron skillet with warm maple syrup.

Zucchini and Squash Gratin

22 Wednesday Oct 2014

Posted by BakedNorthwest in Easy, Entertaining, Side Dish, Vegetarian

≈ 1 Comment

Tags

bread crumbs, cast iron skillet, gratin, gruyere, nutmeg, panko, spiralize, spiralizer, squash, yellow squash, zucchini

Zucchini and Squash Gratin

I didn’t grow up eating very many “gratins.” There were certain things that just weren’t in our usual repertoire, and there is nothing wrong with that – my mother knew what worked for her very particular children, and we stuck with it.

Spiralized Zucchini and Squash

Oh how times change. Now, I eat just about everything, and I now live close enough to my mom where we can try things that never really existed in our recipe box before. I still had the last of the zucchini and squash from our garden, and was ready to make a comforting, fall side dish. Continue reading →

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