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Black Forest Dutch Baby

Patricia Reitz

Black Forest Dutch Baby - ButterYum. how to make a chocolate dutch baby. Chocolate dutch baby recipe. chocolate German pancake recipe. recipe for dutch baby or German pancake. Black Forest desserts that aren’t cake.

Ugh… we’re having a snow day here in Virginia so I was looking online for some recipe inspiration and I stumbled upon a yummy looking Chocolate Dutch Baby (or German pancake), which got me thinking… what if I took that chocolate idea and elevated it a bit by adding sweetened whipped cream and a delicious cherry topping? That was it - I decided making a Black Forest Dutch Baby would be part of my snow day activities! So glad I did because it’s definitely a treat worth trying, snow day or not.

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We’ll start by making the cherry topping. In a skillet over medium-high heat, combine tart cherries, sugar, cornstarch, and a salt. I used tart cherries I stashed away in the freezer this past spring, but if you have fresh tart cherries, you can certainly use ‘em.

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Cook, stirring constantly until the mixture begins to boil; continue cooking for a full minute, then turn off the heat.

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mmmm… set the yummy cherry topping aside until needed.

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The Dutch Baby (German Pancake) is really easy to make… just preheat an oven-proof skillet in your hot oven, melt the butter in the skillet and swirl it all around, then pour the excess melted butter into the a blender with all the other dutch baby ingredients, give it a whirl, and pour the batter into the prepared skillet. For some reason I didn’t get any photos while I was making the chocolate dutch baby, but you can see exactly how it’s done here in my Vanilla Dutch Baby post from a few years ago. The only difference, besides this one being chocolate instead of vanilla, is that this recipe is made in a smaller skillet.

The Dutch Baby will puff up in the oven and collapse almost immediately upon removal. To serve, cut the dutch baby into 4 wedges and top with sweetened whipped cream and the cherry topping. Enjoy!

Items used to make this recipe:


Black Forest Dutch Baby

makes one 9-inch skillet, 4 servings

Ingredients

Cherry Topping:

  • 1 1/2 cups (140g) tart cherries, fresh or frozen, pitted

  • 1/4 cup (50g) granulated sugar

  • 1 1/2 tablespoons (6g) cornstarch

  • pinch of fine salt

  • 1/16 (6 drops) pure almond extract

Chocolate Dutch Baby:

  • 2 tablespoons (30g) unsalted butter

  • 2 large eggs (100g), room temperature

  • 1 tablespoon (12.5g) granulated sugar

  • 1/4 teaspoon fine salt

  • 3 tablespoons (25g) all purpose flour

  • 1 1/2 tablespoons (7.5g) dutch processed cocoa powder, sifted

  • 1/4 cup (61g) whole milk

Directions

To make the cherry topping:

  1. In a small saucepan over medium-high heat, combine cherries, sugar, cornstarch, and salt; bring to a boil, stirring constantly; continue cooking for a full minute.

  2. Remove from heat and stir in pure almond extract; set aside until needed.

To make the chocolate dutch baby:

  1. Preheat oven and 9-inch cast iron skillet in the center of a 425F oven.

  2. In a blender, combine the eggs, sugar, salt, flour, cocoa, and milk; set aside until the next step.

  3. Carefully remove the hot skillet from the oven and add the butter.

  4. Swirl pan until butter is completely melted and coats the entire pan; pour excess butter into batter and mix to combine.

  5. Slowly pour the batter into the hot, buttered skillet and return to the oven; bake for 12-15 minutes or until the dutch baby puffs up (it will deflate almost immediately when removed from the oven so don’t be alarmed when this happens).

  6. Remove from oven and allow to cool slightly before topping with cherry topping and lightly sweetened whipped cream.

Note: try to avoid pouring all the batter into the skillet in one spot - the force of the pour will remove the butter coating in the pour spot and the pancake will inevitably end up sticking. To avoid this, I like to hold an upside down serving spoon a few inches over the skillet and pour the batter slowly over the back of the spoon while moving the spoon around the skillet. This helps diffuse the force of the pour.

cherry topping adapted from Rose Levy Beranbaum from RealBakingWithRose; chocolate dutch baby adapted from Deb Perelman from SmittenKitchen.

Italian Pine Nut Cookies

Patricia Reitz

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By far, the most popular cookie recipe among my extended family during the holidays. These chewy pignoli cookies are completely bursting with deep almond flavor. Pine nuts (pignolis) are pricy, but they’re such an excellent compliment in both texture and flavor, they’re worth using. If you want to be frugal, just place the pine nuts on the top of the cookies before baking; if you want to be decadent, roll the entire ball of cookie dough in the nuts before baking. Pine nuts are highly perishable so be sure to store them in an airtight container in the freezer.

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Start with a bowl of pine nuts (try not to eat them before you make the cookies).

Start with egg whites, confectioners sugar, and a pinch of fine salt.

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And the star ingredient, pure almond paste (not marzipan). Canned almond paste is best…

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But there are some packaged almond pastes that are ok - squeeze the package to see if the paste inside is soft. This brand uses a foil-wrapping inside the box. There are also foil-wrapped logs available that are usually ok, but I find the clear cellophane-wrapped logs are usually hard and dried out. Avoid hard almond paste if you can.

Here you can see the 2 different brands are 2 different colors, but that’s okay - the food processor is going to take care of that in no time.

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Place the almond paste in the food processor and pulse on and off until it resembles coarse sand.

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The sight of ground almond paste makes me happy!

Add the confectioners sugar and salt to the ground almond paste.

Pulse a few more times until the confectioners sugar disappears, then add the egg white and process until a smooth paste forms.

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I like to transfer the paste to a smaller container which makes it easier to work with. Use a #60 scoop (1 tablespoons) to portion out the sticky cookie dough.

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Roll the dough in the pine nuts.

Place the pine nut coated balls of dough on a silicone lined half sheet pan and press the balls slightly so the pine nuts stick after baking.

Bake the cookies for 20 minutes and allow to cool for 10 minutes before transferring to a rack to cool completely. Store in airtight container for up to a week (best eaten within 3 or 4 days).


Italian Pine Nut Cookies (Pinoli, Pignoli, Pinon)

makes 60 cookies (#60 scoop)

Ingredients

  • 1 1/2 pounds (680 grams) canned almond paste (not almond filling or marzipan)

  • 1 1/3 cups (150 grams) confectioners sugar

  • 3 large (90 grams) egg whites, room temperature

  • pinch of salt

  • 1/2 pound (227 grams) pine nuts (aka pinoli, pignoli, pinon)

  • optional: confectioners sugar for dusting

Directions

  1. Preheat oven to 325F, place rack in center position, and line 2 half sheet pans with silicone liners.

  2. Pulse almond paste in food processor until it resembles crumbs.

  3. Add confectioners sugar and salt; pulse until it resembles sand.

  4. Add egg whites and processes until a fine paste forms.

  5. Use a #60 scoop to portion dough; roll in pine nuts and place on half sheet pan (12 per pan).

  6. Flatten each ball of dough slightly and bake for 20 minutes; rest for 10 minutes before transferring to a rack to cool completely.

  7. Dust with additional confectioners sugar if desired.

The Best Instant Pot Baby Back Ribs

Patricia Reitz

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I’m so excited to finally be sharing this amazing Instant Pot Baby Back Rib recipe with you. Prepare them with a flavorful dry rub, steam them to tender perfection in an Instant Pot, then finish them off with a glaze of charred barbecue sauce on the grill or in the oven for perfect ribs any time of year!

Start by making the dry rub, which is very simple, but adds a lot of flavor. Kosher salt, smoked paprika, dry mustard powder, granulated onion, granulated garlic, and chili powder.

Mix well.

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Mmmm.

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Sprinkle the dry rub over all 4 half-racks of ribs.

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Rubba-dub-dub the ribba-rub-rub.

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Get both sides.

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Put the stainless rack in the inner pot of your Instant Pot and pour in 1 1/2 cups water. Add the half racks, standing them up the best you can. You should be able to fit 4 or 5 half racks depending on the size of your Instant Pot. Some people keep the racks whole, but I find they tend to fall apart after cooking so I think they’re easier to handle if you cut them in half. But that’s just me.

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Cook for 45 minutes on “manual” or “high pressure”.

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Enjoy!

Items used to make this recipe:


The Best Instant Pot Ribs

makes 2 racks of ribs (5-6 pounds total)

Ingredients

  • 2 racks baby back ribs, cut in half, membranes removed from underside (5-6 pounds total)

  • 1 1/2 cups water

Dry Rub:

  • 4 teaspoons kosher salt

  • 2 teaspoons smoked paprika

  • 2 teaspoons dry mustard powder

  • 2 teaspoons chili powder

  • 2 teaspoons granulated garlic (or powder)

  • 2 teaspoons granulated onion (or powder)

Barbecue Sauce:

  • 1 1/4 cup ketchup

  • 1 cup brown sugar (light or dark), packed

  • 1/4 cup water

  • 1/4 cup molasses

  • 1/4 cup pineapple juice

  • 2 tablespoons water

  • 1 tablespoon hickory flavored liquid smoke

  • 1 tablespoon cornstarch

  • 2 1/2 teaspoons dry mustard

  • 2 teaspoons paprika

  • 1 1/2 teaspoons kosher salt

  • 1 teaspoon ground black pepper

  • 1 teaspoon garlic powder

  • 1/4 teaspoon cayenne pepper

Directions

  1. Make the dry rub by combining the dry rub ingredients together and sprinkle evenly over both racks of ribs, front and back; rub the seasoning in well.

  2. Place water and rack inside Instant Pot; stand ribs up on rack.

  3. Seal Instant Pot (electric pressure cooker) and cook on high pressure for 40 minutes; allow pressure to release naturally.

  4. While ribs are cooking, make the sauce by whisking all the barbecue sauce ingredients in a medium saucepan over high heat; bring to a boil, then reduce to a heat and simmer at a gentle bubble until the mixture thickens, about 20 minutes.

  5. Remove ribs from Instant Pot and place on a foil lined half sheet pan; brush with bbq sauce and place ribs under broiler for 5 to 10 minutes (watch carefully to prevent burning). Alternatively, this step can be completed on a charcoal or gas grill.

Note: store leftover barbecue sauce in an airtight container in the refrigerator.