Look! I made a baby!
Nope. Not that kind of baby.
Someone please help my mother up off the floor.
This is an edible baby. No dirty diapers here. Just dirty dishes.
So what the heck am I talking about? I’m talking about a Dutch baby. Otherwise known as my most favorite thing to make for breakfast.
A Dutch baby is often thought of as a pancake. But it’s actually much more similar in taste and texture to a popover. And it’s crazy easy to make. Just pour the batter into a hot skillet and bake it in your oven. No babysitting required.
The Dutch baby will puff up as it bakes, then collapse once it’s pulled out of the oven, leaving the most perfect little cradle (I’m just KILLING IT with the baby references in this post!) to hold all your favorite toppings.
Since Meyer lemons have finally arrived (they are my favorite!) I decided to add a hint of Meyer lemon zest to the batter AND make a Meyer lemon-infused whipped cream to serve on top. Just be aware that if you want to make the whipped cream (I highly recommend it!), it does require some advanced planning. I suggest infusing the heavy cream with the Meyer lemon peels the night before, then letting the cream chill overnight in the refrigerator before whipping it up the next morning.
Recipe adapted from The Corner Kitchen
Three weeks into January. Are we still sticking with our resolutions and putting green things in our smoothies? Or are we back to blending up pie, ice cream and booze?
I’m doing a little bit of both. Because it’s all about balance.
But green smoothies aren’t just a January thing for me. I drink them ALL year round. Can’t stop, won’t stop. So I’m no stranger to putting all manner of leafy vegetables into my blender. But when I saw a recipe on The Kitchn that called for an entire cup of cilantro in a smoothie, I was all like “noooooo waaaaayyy”.
Now, I’m not one of those cilantro haters. I LOVE IT. You better be putting extra cilantro in my tacos and on top of my chili, please. However, a whole cup in a smoothie sounded a bit intense. But since I’m nothing if not adventurous in the kitchen, I decided to give it a whirl (get it?).
And now we can officially add another thing to my list of obsessions. It’s getting to be rather long list I must say. I’m kind of in love with everything lately.
The key to this smoothie recipe is making sure the banana and pineapple are really ripe so you can take advantage of all their natural sweetness. And no need to trim the cilantro. Just toss it in by the handfuls – stems and all!
Recipe adapted from The Kitchn