Strawberry-Vanilla Dutch Baby with Honeyed Ricotta& a giveaway


Breakfast is one of those meals that I often get really lazy about. I have a running list of go-to meals that I often prepare, but odds are I'm short on time and I usually end up running out the door with a piece of fruit, or some type of baked treat. But, oh, once that weekend comes around, you'll find me in the kitchen, still in my jams, brewing a pot of coffee and making the fanciest breakfast I can think of. The weekend is when I like to take my time making my breakfast, and this dutch baby is proof of that. 

For this recipe I used my new 11.5'' skillet from Wolf Gourmet, which turned out to be the perfect vessel for this dreamy dutch baby that I made. This recipe was actually inspired by Vanilla and BeanReclaiming Provincial, and Half baked harvest. Each of these ladies have created some killer looking dutch babies, which compelled me to make one myself. This dutch baby is stuffed with sweet strawberries, and has hints of vanilla, and freshly grated orange zest. I ended up topping this breakfast dish off with some honey sweetened ricotta too, which was a really good decision, thanks for the idea Tieghan! This recipe has my latest breakfast obsession, and hopefully it will be yours too.

I was recently gifted a beautiful 10 piece cookware set from Wolf Gourmet. This set is absolutely beautiful, and each pan cooks like a dream. Each pan has a 7-ply construction to it, which means you get a really even cook, plus these pans are oven safe! Honestly, I have had purchased a few pan sets over the years, and this one by Wolf Gourmet is hands down the best one I have owned. Be sure to head over to Bloomingdale's to get a closer look at the whole set. Since I love these pans so much, I'm excited to announce that I will be giving away a pan  of your choice from this cookware set to a lucky reader.

To enter the giveaway simply check out the set here and let me know which piece of the cookware set you would like, and what you would make with it. I will be choosing a winner at random on Monday, April 10th, 12:00 PST. Winner will be notified via email. Giveaway is for US residents only, and you must be over 18 to enter.  

Good luck!


 

Strawberry-Vanilla dutch baby with honeyed ricotta

I referenced & adapted this recipe from Vanilla and Bean, Reclaiming Provincial, & Half Baked Harvest.

3 large eggs, at room temperature

3/4 cup whole milk, at room temperature

3/4 cup all-purpose flour

3 tablespoons dark brown sugar

1 1/4 teaspoon vanilla pure vanilla extract

1/2 a vanilla bean, seeds removed

1/4 teaspoon kosher salt

zest of 1 orange, divided

3 tablespoons unsalted butter

1/3 cup quartered strawberries

3-4 strawberries, optional garnish

powdered sugar, for dusting

1-2 lemons, sliced into wedges for serving

 

Honeyed Ricotta

1/4 cup fresh ricotta cheese

honey, to taste

remaining orange zest

Equipment: 10''-12'' skillet, blender or food processor, microplane zester


method

Preheat the oven to 425°F (218°C). Place a 10"-12’’ skillet on the center rack to warm up while the oven is heating up.

Add the eggs, milk, flour, sugar, vanilla extract, vanilla bean seeds, and salt to a food processor or blender, and blend for 1-2 minutes. The mixture should be smooth (no lumps) and will be pale in color. Add in the zest of half an orange, and pulse your blender or processor just a few times to combine. 

Carefully remove the pan from the oven and place the butter in the pan. As the butter melts, swirl the pan a bit, and tilt the pan to coast the sides of the pan. Once the butter has melted, pour the batter into the pan and scatter the 1/3 cup of strawberries over the top of the batter.

Carefully place the pan back in the oven, and bake for 15-20 minutes, or until the edges have risen and the dutch baby has puffed, and is golden in color.

While the dutch baby is cooking, add the ricotta cheese to a small bowl along with the remaining orange zest. Mix in honey to taste; set aside.

Remove the pan from the oven, and garnish with a few dollops of ricotta cheese, halved strawberries, and powdered sugar. Serve each slice with a lemon wedge.

This post was created in partnership with Wolf gourmet. All opinion are my own.

Vanilla bean & Rose Water Mini Bundts


Oh Spring, I've been waiting for you! I wanted to bake something special for the arrival of this new season, so I decided to make a batch of these super cute mini bundt cakes. These cakes are moist, fragrant, and, in my opinion, quite beautiful to behold! 

I love how the flavors in these cakes come together in a way that seems familiar, but also exciting and new.  I don't use rose water very often, but I love bringing it out whenever a recipe's flavor profile calls for its compliment. That's one thing I love about baking: sometimes the smallest flavor change can make a recipe feel totally new. In this case, I just took a simple vanilla cake, added a few extra flavors, and quickly ended up with- something fresh and enticing!

I was recently given a copy of Sweet & Vicious by Libbie Summers, whose book is not only hilarious, but it also encourages the reader to explore and expand their comfort levels with baking (something of which I am a huge fan). Libbie's book is filled with wonderful tips and advice on how to be fearless in the kitchen; but most importantly she wants baking to be creative and fun for everyone. I have really enjoyed this book, and I am happy to announce that I'm giving away of copy of it! In addition, I'm giving away a copy of my new book On Toast, which features 100 seasonal recipes to inspire you next time you want a slice of toast. Head to my instagram now to enter for a chance to win these two books! Contest ends on Thursday, March 24th.


Vanilla Bean & Rose Water Mini Budnts

Adapted from Libbie's Sweet & Vicious 

1/4 cup + 2 tablespoons milk

1 vanilla bean pod, seed removed

6 tablespoons unsalted butter, at room temp, plus more for greasing

zest of one lemon

1/4 teaspoon rose water

3/4 cup + 2 tablespoons sugar

1 1/4 cup + 2 tablespoons cake flour

1 1/2 teaspoon baking powder

1/4 teaspoon salt

3 large egg whites, at room temperature

chopped pistachios & dried rose petals, for garnish

Equipment: standing mixer, 6 cup mini bundt pan, micro plane zester


METHOD

In a small saucepan over medium heat, pour in the milk and add the vanilla bean seeds and pod. Allow the mixture to come up to a simmer, then remove from heat and let cool to room temperature.

Preheat the oven to 350°F. Butter mini bundt pan; set aside.

In the bowl of a standing mixer fitted with a paddle attachment, sift together the flour, sugar, baking soda, and salt. Set mixer to a low speed  for a few seconds (to mix the flour) then and the butter, milk mixture, and lemon zest, and beat on low speed until combined. Increase the speed to medium and mix for 1 minute.

Add 2 egg whites and beat on medium speed for 30 seconds. Scrap down the sides of the bowl (if needed), then add the rose water, and remaining egg white and beat for another 30 seconds.

Pour about 1/2 cup batter in each mold. There might be a little batter left over, which you can bake off later if you like. Place bundt pan in the oven and bake for 16-20 minutes, or until a toothpick inserted into the cake comes out clean.

Allow bunds to cool before removing from pan, then drizzle with glaze and garnish to liking.


Simple Glaze

3 tablespoons milk

1 1/4 cup powdered sugar

Sift powdered sugar into a small bowl, then add in the milk and combine with a fork, or whisk. Add a bit more powdered sugar if you prefer a thicker glaze.