Thursday, October 13, 2016

Dutch Babies: the Principle (plus apple cardamom option)

Apple cardamom Dutch-baby.

Presented here is the most basic, serviceable version of a German pancake/Dutch baby, with a fully elaborated apple cardamom version (inspired by Jami waving a photo of such a thing at me from her phone, and rather than reading the recipe I thought, "oh, I can do that." So I did.).

The Principle (as a ratio per 2 eggs)
  • 2 eggs : flour 1/3 cup : milk 1/3 cup
  • butter 1-1 ½ tbsp per egg
  • some salt
  • some vanilla extract
Ingredients for Apple Cardamom Dutch Babies
  • 6 eggs, room temperature
  • 1 cup flour
  • 1 cup milk
  • pinch of salt
  • 1 tsp vanilla extract
  • 4-6 cardamom pods, husks removed, seeds ground 
  • ½-1 apple, thinly sliced
  • ¼ cup (½ stick) butter
  • mixing bowl
  • whisk
  • 10 inch cast iron skillet
1. Preheat oven and skillet to 415˚F/213˚C.
2. Whisk flour into eggs until fully incorporated.
3. Add salt, cardamom, and vanilla extract.
4. Slowly whisk in milk.
5. Melt butter in preheated skillet.
6. Scatter apple slices in melted butter.
7. Pour batter over apples (they'll float).
8. Bake for 15 minutes.
9. Serve with powdered sugar, or maple syrup, or both, or jam, or anything really.

Tuesday, May 31, 2016

Advisory Cookies

Advisory cookies

This is modified from Jami's mom's chocolate chip cookie recipe. I made cookies for my advisees' birthdays their freshman year. Jami helped out a couple of times, and due to ingredient availability issues (oh no, we're out of butter!) she developed a new and all-together even more delicious version.

  • 1/2 cup (1 stick) butter
  • 1/2 cup coconut oil
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1 tsp vanilla extract
  • 2 eggs, room temperature
  • 2 (+ optional 1/3) cups all purpose flour
  • 1/4 cup whole wheat flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • bag of semi-sweet chocolate chips
  • stand mixer
  • baking sheets
  • spatula
  • cooling racks
1. Preheat oven to 350˚F/177˚C.
2. Cream butter, oil, sugars, and vanilla extract.
3. Add eggs to creamed sugar mixture.
4. Mix remaining dry ingredients together and add slowly to wet ingredients (add extra flour if dough seems too loose).
5. Add chocolate chips.
6. Spoon heaping tablespoons of dough onto baking sheets
7. Bake for 9 minutes.
8. Makes between 36 and 45 cookies (depending on size)

This recipe provided at Brenda's special request. Happy baking!