contact us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right.

         

123 Street Avenue, City Town, 99999

(123) 555-6789

email@address.com

 

You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

Blog

Filtering by Category: breakfast

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.

How to make cherry sauce from frozen tart cherries. How to make cherry topping with tart cherries. How to make cherry sauce from frozen sour cherries. How to make cherry topping with sour cherries. how to make cherry topping from scratch. cherry topping recipe.

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.

DSC_5991.JPG

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

easy cherry topping recipe. how to make cherry sauce from scratch. how to make cherry topping from scratch.

mmmm… set the yummy cherry topping aside until needed.

fullsizeoutput_2fca.jpeg

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.

Keto Cheesy Spinach and Egg Casserole

Patricia Reitz

We love the combination of spinach and cheese, especially in this Keto-friendly egg casserole that only has 2 net carbs per serving. Let me show you how easy it is to make.

fullsizeoutput_2f85.jpeg

Start by sautéing baby spinach for a couple of minutes until it wilts.

fullsizeoutput_2f86.jpeg

I’m always amazed how much spinach cooks down.

DSC_5650.JPG

Now, before we proceed, you MUST spray your casserole dish with nonstick baking spray. Baker’s Joy is my favorite. DON’T SKIP THIS STEP!! If you forgot to spray your dish, the eggs will most definitely stick and you’ll have to chisel them out of the pan. Don’t ask me how I know.

Okay, layer the wilted spinach evenly in the bottom of the sprayed casserole dish, then add the mozzarella cheesier an even layer, and sprinkle the chopped scallions on the top.

In a mixing bowl, whisk together the eggs and Jane’s Crazy Mixed-Up Salt.

DSC_5538.JPG

We love this stuff. If you don’t have any, use your favorite salt blend, or just substitute salt and pepper.

DSC_5544.JPG

Carefully pour the egg mixture over the spinach, cheese, and scallions. Make sure the ingredients are evenly distributed.

Keto egg casserole recipe. keto spinach and cheese bake recipe. keto spinach and cheese egg casserole. keto easter breakfast recipe. keto egg recipe. keto baked eggs with spinach and cheese.

Bake for about 30-35 minutes.

DSC_5561.jpg

Cool for 10 minutes before serving. Enjoy!

Items used to make this recipe:


Keto Cheesy Spinach and Egg Casserole

makes 8 servings (2 net carbs each)

Ingredients

  • 8 ounces fresh baby spinach, washed

  • 6 ounces shredded mozzarella cheese

  • 6 scallions, sliced (or more)

  • 12 large eggs

  • 1 teaspoon Jane’s Crazy Mixed Up Salt

Directions

  1. Preheat oven to 375F and place rack in center position.

  2. In a 12-inch skillet, cook the spinach oven medium-high heat, turning frequently, until it wilts, about 2-3 minutes.

  3. Spray a 9x13 or similar baking dish with nonstick spray.

  4. Arrange in an even layer, the wilted spinach; followed by the mozzarella and then the scallions.

  5. In a medium mixing bowl, beat the eggs together with the Jane’s Crazy Mixed Up Salt.

  6. Pour the egg mixture evenly over the spinach, cheese, and scallions (make sure everything distributed evenly throughout the baking dish).

  7. Bake in preheated oven for 30-35 minutes.

  8. Rest for 10 minutes before serving.

adapted from kalynskitchen.com

Keto stats: each serving contains 196 calories, 17g protein, 13g fat, 4g carbs, 2g fiber (net carbs: 2g)

Sweet Pumpkin Spice Bread

Patricia Reitz

It’s October which means pumpkin spice season has arrived. I like a few pumpkin spice things, but I know some people who are completely obsessed. They go gaga for everything pumpkin spice. Whether you fall into that obsessed category or not, you’ll love this simple quick bread. And feel free to use canned pumpkin puree (not canned pie filling), which is often less fibrous than fresh pumpkin puree.

Note: If you’d like to try making your own pumpkin puree, pick up a sugar pumpkin from your local farmer’s market. Cut it in half and scoop out the seeds, place it cut side down on a rimmed, oiled half sheet pan, piercing the halves in several places with a sharp knife. Bake in a 400F oven for about 30 minutes, or until the flesh is soft and can easily be scooped out. Cool completely, then puree in a food processor or blender until smooth (you can skip this step if your pumpkin isn’t too fibrous).

Start by preheating the oven to 350F and place the oven rack in the lower middle positions. Prepare your pan by spraying with Baker’s Joy; set aside until needed.

In a mixing bowl, combine the pumpkin, applesauce, sugar, and eggs.

Whisk to combine.

In another mixing bowl, combine the flour, baking soda, baking powder, salt, cloves, cinnamon, and nutmeg.

Whisk well to combine.

Pour the pumpkin mixture into the flour mixture and mix well with a rubber or silicone spatula.

No traces of dry ingredients should remain.

pumpkin spice bread recipe. how to make pumpkin spice bread. how to make pumpkin bread. how to make pumpkin puree.

Pour the batter into the prepared pan and bake as directed below.

pumpkin spice bread recipe. how to make pumpkin spice bread. how to make pumpkin bread. how to make pumpkin puree. fall quick bread recipe. autumn quick bread recipe.

Cool completely before serving. Enjoy!


PUMPKIN SPICE BREAD

makes one 4.5 x 8.5-inch loaf

Ingredients

  • 1 cup pumpkin puree (fresh or canned)

  • 4 ounces applesauce

  • 1 1/3 cup granulated sugar

  • 2 large eggs

  • 1 1/2 cup all purpose flour

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon fine salt

  • 1/2 teaspoon ground cloves

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon freshly ground nutmeg (or double if using dried)

Directions

  1. Preheat oven to 350F, coat a 9x5-inch metal loaf pan with Baker’s Joy spray, and place oven rack in lower center position.

  2. In a medium mixing bowl, whisk together the pumpkin puree, applesauce, sugar, and eggs; set aside.

  3. In a large mixing bowl, whisk together flour, nutmeg, baking soda, baking powder, salt, cloves, and cinnamon.

  4. Pour pumpkin mixture into flour mixture and whisk until no dry lumps remain.

  5. Spread batter evenly in prepared loaf pan and bake for 50-60 minutes or until a wooden skewer inserted in the center (and all the way down to the bottom of the pan) comes out clean.

  6. Remove bread from oven and rest for 10- 15 minutes before unmolding.

  7. Allow bread to cool completely on a rack before slicing.

Notes

  • To make pumpkin puree, preheat oven to 400F. Cut pumpkin in half, scoop out and remove seeds. Place halves, cut side down, on an oiled half sheet pan. Pierce skin with knife in several places. Bake for about 30 minutes or until the outer skin softens and gives under pressure. When cool enough to handle, scoop flesh and use a food processor or blender to puree (you can skip this step if your squash doesn't have a stringy texture).

  • Freeze leftover pureed pumpkin in 1-cup portions so you can bake a fresh loaf whenever the mood strikes.

  • This bread freezes beautifully when vacuum sealed or wrapped well in plastic followed by heavy-duty foil, being sure to seal very well. Thaw overnight in the fridge before unwrapping.