Oven Pancakes, aka "Snow Pancakes" aka Dutch Baby aka Swedish Pancake

 

SERVINGS: 2 TO 4

 TIME: 30 MINUTES 

SOURCE: SMITTEN KITCHEN

We usually double this recipe and make two 9x13 pans to feed our family.  A breakfast for dinner favorite!

2 to 3 tablespoons unsalted butter

4 large eggs

1/2 cup (65 grams) all-purpose flour

1/2 cup milk (ideally whole milk but most varieties will work)

1/4 teaspoon kosher salt

If savory: Freshly ground black pepper, wilted spinach or sauteed greens, bacon or ham, cheese, herbs or comte, herbs (shown here with ham, gruyere, and chives)

If sweet: powdered sugar to finish, lemon juice, syrup, fresh berries, shaved chocolate, or chocolate sauce

Heat oven to 425 degrees F.  Put the 9x13 glass pan into the oven. 

In a large bowl, beat eggs thoroughly with a whisk or fork. Add salt and flour, whisk until lumps disappear. Add milk, whisking until smooth. 

When oven and baking vessel are fully heated, wearing potholders, carefully remove skillet(s) or baking dish(es) from the oven. Melt butter 2T in the hot pan and roll it around so it goes up the sides, too. 

Pour batter into buttered dish(es) and return it to the oven. Bake for 12 to 13 minutes to start, and then in additional 1 to 2 minute increments until the edges are deeply golden brown and the centers are just beginning to color. 

The yield here is intended for one 12-inch round ovenproof skillet, two 9-inch round ovenproof skillets, the equivalent sized baking dishes, or even 9x13 pan.

Fluffy Zucchini Cornbread

We love this cornbread!  Adapted from Mel's Kitchen Cafe.

INGREDIENTS

 1/2 cup (3 ounces) yellow cornmeal
 3/4 cups (3.75 oz) all-purpose flour

 3/4 cup (3.75 oz) whole wheat flour
 1/3 cup (2.5 ounces) granulated sugar
 2 teaspoons baking powder
 1/4 teaspoon baking soda
 3/4 teaspoon salt
 1 cup buttermilk or milk
 2 eggs, lightly beaten
 4 tablespoons butter or coconut oil, melted
 2 cups unpeeled shredded, drained zucchini (8 ounces)

INSTRUCTIONS

Preheat the oven to 350 degrees F. Lightly grease a 9x9 inch metal baking pan with cooking spray. Set aside.

In a large bowl, whisk together the dry ingredients: cornmeal, flour, sugar, baking powder, baking soda, and salt.

Gently stir in the buttermilk, eggs, and melted butter (or coconut oil) and zucchini. Stir just until combined.  Don't overmix.

Spread the batter in the prepared pan and bake for 30-32 minutes until the top springs back lightly to the touch and/or a toothpick inserted in the center comes out clean.

Charred Cauliflower Quesadillas with Taco Slaw

So flavorful and filling.  Yield: 6 quesadillas, serves 6

INGREDIENTS

2 small or 1 large fresh poblano chiles
1 small head cauliflower, cored and cut into rough 1-inch chunks
Salt and freshly ground black pepper to taste
3 tablespoons olive oil, plus more for cooking quesadillas
3 scallions, thinly sliced
1 tablespoon lime juice
2 cups (about 8 ounces) coarsely grated Monterey jack cheese
12 small (7-inch) flour tortillas (to make gluten-free, use corn or almond tortillas)

1.  Char peppers: Over a gas burner turned to high, hold the poblanos over the flame with tongs and char them until they are black and blistered all over.  (Or you can use the broiler, turning often).  Put the poblano chiles in a bowl and cover tightly with foil. Set aside to steam and let their skins loosen while you cook the cauliflower.

2. Char cauliflower: In a large bowl, toss cauliflower with 3 tablespoons olive oil, salt and pepper. Heat heavy 12-inch pan over high heat until almost smoking.  Add cauliflower cook until each piece has a few black spots but is not mushy, turning and moving it frequently to ensure even cooking for 8-10 minutes. Set aside.

3. Mix filling: When poblanos are cool enough to handle, peel the charred skin (with your fingers or paring knife).   Pull out and discard stems and seed clusters, and slice peppers into 1/4-inch wide strips. Add to cauliflower on board and give both a rough chop together, reducing the cauliflower to no bigger than 1/2-inch chunks. Return cauliflower and peppers to the large bowl, add scallions, lime juice and salt to taste. You should have about 2 cups of cauliflower filling.

4. Assemble and cook quesadillas: Put a 1/3 cup cauliflower filling and 1/3 cup shredded cheese on each tortilla. Heat a skillet or griddle over medium heat.  Cook quesadillas until lightly browned about 3-4 minutes on each side. Cut quesadillas into wedges and serve with your choice of fixings. 

Cumin-Lime Crema

1/2 cup sour cream or Mexican crema
A few gratings fresh lime zest
1 tablespoon freshly squeezed lime juice
1/2 teaspoon ground cumin
Pinch of salt

Mix all ingredients together, adjust seasonings to taste, and serve alongside quesadillas.

Lazy Taco Slaw

1 bag coleslaw mix or (as used here) 3 cups finely shredded red cabbage and 1 coarsely grated carrot
Coarse salt
Juice of half a lime
2 scallions, sliced thin
A dollop of sour cream or plain yogurt
A dash of hot sauce (optional)
1/4 cup roughly chopped cilantro or flat-leaf parsley leaves

Mix cabbage salt and lime together in a large bowl.  Set aside for 5 minutes (it will shrink a bit).Then toss together with scallions, then yogurt and hot sauce. Adjust seasonings/ingredients to taste, add cilantro.  

Dark Chocolate Cake with Salted Caramel Frosting

This recipe is adapted from Cakes By Courtney.  It's our favorite chocolate cake recipe.  We love this salted caramel frosting.  But we also love the cake with vanilla, chocolate, whipped chocolate, or peanut butter buttercream.

Ingredients

FOR THE CAKE

• 1 3/4 cups  plus 2 tablespoons (225 g) all-purpose flour
• 2 cups  minus 2 tablespoons (375 g) granulated sugar
• 3/4 cups (88.5 g) good quality dark cocoa powder
• 2 teaspoons (8 g) baking soda
• 3/4 teaspoon (3 g) baking powder
• 1 teaspoon (5.6 g) kosher salt
• 1 cup (240 g) buttermilk at room temperature
• 1/2 cup (109 g) vegetable oil
• 3 large eggs at room temperature
• 1 teaspoon (4.2 g) pure vanilla extract
• 1 cup (236.6 g) hot water

FOR THE SALTED CARAMEL & FROSTING

• 6 oz of Trader joe's salted caramel (or make from scratch), room temperature
• 6 cups (750 g) powdered sugar sifted*
• 2 cups (452 g) unsalted butter slightly softened*
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.

Instructions

FOR THE CAKE

1. Gather ingredients--buttermilk and eggs need to be at room temperature.  Preheat the oven to 360 degrees F. Spray three 8-inch or four 6-inch round cake pans with nonstick spray. Line the bottom of each pan with parchment paper, then spray the pans again. Set aside. 

2. Combine the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
3. In another bowl, whisk the buttermilk, oil, eggs, water and vanilla.
4. With the mixer on low speed, slowly add the wet ingredients to the dry, scraping the bottom of the bowl with a rubber spatula.

5. Evenly fill the batter into the prepared pans (I weight the batter and then divide between the number of pans).

6. Bake for 16-18 minutes or until toothpick comes out clean.

7. Cool in the pans for 10 minutes, then turn them out onto a cooling rack and cool completely.
8. Wrap in plastic wrap and chill until ready to use.  Level your cake layers to ensure a completely even surface for frosting and stacking.

FOR THE FROSTING

1. In a stand mixer fitted with the paddle attachment, combine the butter, powdered sugar and 6oz of the caramel together in a standing mixer fitted with the paddle attachment and beat until smooth. 
2. If the icing seems to thick or stiff, add 1-2T of cream or milk a little at a time until it reaches the desired consistency.

ASSEMBLY

1. Place the first cake layer bottom-side down, in the center of the cake board. Using an offset palette knife, spread about 3/4 cup frosting evenly across the cake layer. If desired, Drizzle with about a tablespoon or two of the extra caramel sauce.
2. Place the second cake layer on top of the frosting. Frost the top of the second cake and optional drizzle with another tablespoon or so of caramel.
3. Place the third cake layer, top side down, on top of the frosting. 
4. Crumb coat the entire cake with a thin layer of frosting and freeze for about 10 to 15 minutes to set.
5. Once the crumb coat is set, continue to frost the cake with the remaining frosting, and then use the remaining caramel sauce as a drip. 

*FROSTING NOTES/TIPS:  

Sifting your sugar helps make sure the frosting is silky smooth.  Measure powdered sugar first, then whisk it through a mesh strainer.

Semi-Cold Butter.  You don't want your butter too soft when making frosting.  Take it out of the fridge 20-30 minutes before making the buttercream.  

Cinnamon Rolls, Gloria's

These are amazing cinnamon rolls.  They make a ton (24-30 big cinnamon rolls)!  Perfect to share or freeze for later.  

INGREDIENTS

ROLLS:

 4 cups milk (whole milk is best, but not necessary)
 1 cup (2 sticks) butter
 1 cup sugar
 2 1/2 teaspoons salt
 1 3/4 tablespoons instant yeast (see note)
 4 large eggs
 11-13 cups unbleached all-purpose flour (or half white whole wheat)

FILLING:

 3/4 cup butter, softened 

 1 1/2 cups lightly packed brown sugar
 2 tablespoons ground cinnamon

 1/2 t cardamon or all spice (optional)

FROSTING:

 8 ounces cream cheese, softened
 1/2 cup (1 stick) butter, softened
 1 teaspoon vanilla
 2 teaspoons maple extract/flavoring
 Pinch of salt
 2 pounds powdered sugar
 Cream or milk for consistency

INSTRUCTIONS

For the dough, scald the milk in a medium saucepan (heat the milk until right before it simmers/boils - it little bubbles will form around the edge of the pan and steam will rise). Pour the milk into the bowl of an electric stand mixer.  Add the butter, sugar and salt. Mix until the butter is melted.  Let the mixture cool until warm but not hot (<120 F).

Add the yeast and eggs and mix until combined.

Add the flour about 1 cup at time.  How much you add will vary, so watch for when the dough clears the sides of the bowl (about 12-13 cups, but sometimes more or less).  The dough should be soft and just slightly sticky without leaving a lot of residue on your fingers. Let it knead for 2-3 minutes.

Transfer the dough to a large, lightly greased bowl. Cover with lightly greased plastic wrap and let it rise until doubled (about an 60-90 minutes).

On a lightly floured counter, divide the dough in half. Roll or pat each portion of dough into an 18-inch by 12-inch rectangle. Spread 6T of softened butter over each rectangle.

Combine the brown sugar and cinnamon and spices. Sprinkle half on each rectangle of dough. Pat it down gently. Starting with one long end, roll up the cinnamon rolls as tightly as possible, pinching the seam lightly to seal.

Take one roll and divide into 12 equal pieces.  I like to cut it in half, then cut each half in half again (forming four equal portions).   And then cut each of those pieces into thirds.  

Evenly spaced on a parchment-lined or silpat lined rimmed baking sheet about 11X17-inches (or 12X18-inches).  Cover the pan with lightly greased plastic wrap and let the rolls rise until double (about an hour). 

Preheat the oven to 350 degrees F.  Bake the rolls for about 18-22 minutes until slightly golden on top.  Let the rolls cool in the pan for 10-15 minutes.  I like to then transfer to a cooling rack (optional) so the bottoms don't get soggy.  

To make the frosting, in a large bowl, whip together the cream cheese and butter. Add the vanilla, maple and salt and mix until combined, scraping down the sides as needed. Gradually add the powdered sugar and mix until thick and creamy. Add cream or milk a tablespoon at a time until the frosting is smooth and spreadable to your liking.  Spread the cinnamon rolls with frosting once mostly cooled.

NOTES:

To make ahead of time: 1. Place shaped rolls on lined baking sheet.  Cover with lightly grease plastic wrap and put them in the fridge for up to 24 hours.  Remove and bring them to room temperature and to rise until double in size (this takes about 2-3 hours).  Bake as directed above.

To freeze already cooked and frosted rolls, let them cool.  Place in a ziploc bag. To reheat, remove the roll from the bag.  Place one roll at a time on a plate in the microwave for about 1 minute.

Oreo Pie

 This pie became a family favorite when I was pregnant and very sick.  I bought the No Bake Oreo dessert so Kevin could make a birthday treat for Anne...it's now become the most-often requested pie by our kids!  The recipe is no longer on the box, so here's my best attempt at recreating it.

No Bake Oreo Dessert

• 1 No Bake Oreo Dessert Mix
• 3 T melted butter
• 1 1/2 cups cold milk
• 1/2 tub frozen whipped topping, thawed

1. Make an oreo pie crust, combine oreo crumbs (bag 1) with melted butter and press into a 9-inch pie plate.  (Optional you can bake the crust for a more toasted flavor.  Bake at 350 for 8 minutes, let cool completely before filling).
2. Beat pudding mix (bag 2 approximately 5.75 oz of pudding mix) and milk in large bowl with wire whisk for 2 minutes until thick.  Fold in whipped topping.  Fold in half of the chopped oreos (bag 3).
3. Pour and smooth out in pie crust.
4. Refrigerate 4-24 hours or until firm.  Top with remaining whipped cream (optional) and chopped oreos before serving.  Keep refrigerated.

Oreo Pudding Option

• 2 packages (4 oz each) cookies 'n creme instant pudding
• 2 1/2 cups cold milk
• 1 tub (8oz) frozen whipped topping, thawed divided
• 1 nine inch oreo pie crust
• 5-6 oreos chopped

1. Beat pudding mixes and milk in large bowl with wire whisk for 2 minutes until thick.  Fold in whipped topping.
2. Pour and smooth out in pie crust.
3. Refrigerate 4-24 hours or until firm.  Top with remaining whipped cream (optional) and chopped oreos before serving.  Keep refrigerated.

Soft Cinnamon Rolls

 This recipe is adapted fro Mel's Kitchen Cafe, The Best Cinnamon Rolls (Cheryl's Famous Recipe).  It makes 12 jumbo cinnamon rolls.  Allow at least four hours start to finish, but they can be made ahead and given a cool rise overnight.  The are super soft, fluffy, and light.

INGREDIENTS

SPONGE:

 1/2 cup (3.75 ounces) granulated sugar

 1/2 cup neutral-flavored oil

 2 cups milk

 4 cups (20 ounces) all-purpose flour (or half all-purpose, half white winter wheat)

 1 tablespoon instant yeast (see note for active dry yeast)

DOUGH:

 3/4 cup (3.75 ounces) all-purpose flour

 1/2 teaspoon baking powder

 1/2 teaspoon baking soda

 1 1/2 teaspoons salt

FILLING:

 8 tablespoons butter, softened

 3/4 cup (5.5 ounces) packed light brown sugar

 1 tablespoon cinnamon

 1/4 teaspoon cardamom (optional but delicious)

ICING:

 2 ounces cream cheese, softened

 8 tablespoons (1 stick, 4 ounces) butter, softened

 Pinch salt

 2 tablespoons milk or heavy cream

 1/2 teaspoon vanilla extract (or half vanilla, half maple)

 1 3/4 cups (7 ounces) powdered sugar

INSTRUCTIONS

Scald two cups of milk in a small sauce pan (heat until just boiling, little bubbles should form around the edges).  Set aside and let cool slightly.  While cooling, put sugar and oil in a large bowl (ideally a bowl of a stand mixer). Pour in the scalded milk and mix. Let the mixture sit for 15 minutes or so until it is warm but not blazing hot.

Add 4 cups flour and sprinkle the yeast on top of the flour. Mix until no dry streaks remain and scrape down the sides of the bowl if needed. The dough will be loose and wet-looking. Cover the bowl and let the sponge rest until puffy and doubled, 45 minutes to 1 hour, depending on the warmth of your kitchen.

Add the remaining 3/4 cup flour, baking powder, baking soda and salt. Mix with a dough hook until the flour is completely incorporated and the dough looks smooth instead of rough and shaggy. It may not necessarily clean the sides of the bowl but it should for a pretty cohesive mass. Add additional flour only if it is too sticky to handle or a small piece of dough won't form a ball in your hands (it's ok if it leaves some doughy residue on your fingers).  Wetter is better.

Scrape the dough into a lightly greased bowl or container, cover, and let rise until doubled, about an hour.

On a lightly floured counter (I use about 2-3 tablespoons flour), roll or pat the dough into about a 18X12-inch rectangle. Spread the softened butter evenly across the top. Combine the brown sugar and cinnamon (and cardamom, if using) in a bowl and sprinkle evenly across the top of the butter. Pat down very lightly.

Starting with one long end, start rolling the rectangle into a log without pulling and stretching on the dough (but still rolling as tightly as possible). Roll the seam to the bottom and pat the log into an even thickness - it should be about 20 inches long or so at this point.

Cut the log into 12-15 even pieces. Place the rolls on a parchment-lined half sheet pan, tucking the loose end of the roll underneath, if you want. The rolls should be about an inch apart so they have room to rise. Cover with lightly greased plastic wrap and let rise until noticeably puffy and almost doubled, about an hour.  (If making these ahead of time, see note below for alternate directions)

Bake at 350 degrees F for 18-25 minutes until lightly golden and baked through. Let cool until warm before frosting.

For the frosting, add the cream cheese and butter to a medium bowl. Whip with a handheld (or stand) mixer until creamy. Add the salt, milk or cream, and vanilla (and maple if using). Mix again. Add the powdered sugar and whip until light and creamy.

Spread the slightly warm rolls evenly with the icing. Serve immediately or let cool completely and serve at room temperature (or warm lightly before serving).

NOTES

Make-Ahead: If you are making them ahead of time, don’t let them rise at room temperature after cutting them.  Place on cookie sheet and cover them with lightly greased plastic wrap and put them in the refrigerator for up to 24 hours. Take the rolls out of the fridge and let them come to room temperature and fully rise before baking.  This can take 1-3 hours (usually 2 hours).  They need to about double in size.  Then remove the plastic wrap and bake.

Freezing: Baked and frosted cinnamon rolls freeze amazingly well. After they've been frosted and cooled, I'll scoop the rolls one by one into a quart-size ziploc bag, seal and freeze. It gets a little messy with the frosting.  Just take them out of the bag still frozen, put on a plate, microwave for a minute or so on 50% power until warm and gooey.

Make-ahead Instant Pot Mashed Potatoes

 These have become my new go-to for mashed potatoes.  And they're especially great on holidays when stove and oven space is at a premium.  Also, I love that I can make them ahead of time and then just keep them on warm in the Instant Pot.  Pressure cooking makes the potatoes super creamy!  Adapted from Mel's Kitchen Cafe's recipe.

INGREDIENTS

•  4 pounds potatoes, peeled and cut into 1-inch cubes (a mixture of yukon gold butter potatoes and/or red potatoes are the best for this recipe)
•  2 teaspoons coarse, kosher salt
•  1 cup milk, preferably not skim
•  4 tablespoons butter, cut into tablespoon-size pieces
•  1/2 teaspoon garlic powder
•  1/2 cup sour cream
• salt and pepper to taste

INSTRUCTIONS

Add the potatoes and salt to the Instant Pot insert (6-quart). Add at least 1 1/2 cups water or enough to cover the potatoes (either way is fine). Don't exceed the max fill line.

Secure the lid on the Instant Pot, making sure the valve is set to "seal" and not "vent."

Select Manual and then dial up or down to 8 minutes. The IP will start on its own.

While the potatoes cook, warm the milk, butter and garlic powder in a saucepan or microwave-safe container until the butter is melted and the mixture is warm.

When the potatoes are done cooking, quick release the pressure. If liquid bubbles and spurts from the valve, cover loosely with a damp dishcloth while the pressure releases.

Drain the potatoes in a colander over the sink, discarding the cooking liquid. Return the potatoes to the insert of the Instant Pot and coarsely mash.

Add the 2/3 of the butter/milk mixture along with the sour cream, and mash until the potatoes are the desired texture, as smooth or as chunky as you like, adding more of the remaining milk/butter mixture if you want creamier, less stiff mashed potatoes (I usually add it all).  Add salt and pepper to taste.

Serve immediately OR return the insert to the Instant Pot, secure the lid, and select Keep Warm. The potatoes can stay on this setting for up to three hours.  

NOTES

Instant Pot: You could increase the recipe and do 8lbso f potatoes in an 8-quart instant pot.  Or used a 5lb bag of potatoes into a 6-quart instant pot....just make sure you don't exceed the max fill line.  And increase the milk/butter/sour cream/garlic powder accordingly.

Pumpkin Cream Cheese Muffins

 These are our new favorite pumpkin muffin treats!  They're delicious with and without the cream filling.  Adapted from Mel's Kitchen Cafe.

PUMPKIN CREAM CHEESE MUFFINS

YIELD: 24 MUFFINS

 

MUFFINS:

• 2 cups all-purpose flour

• 1 cup white whole wheat flour

• 1 teaspoon cinnamon

• 1/2 teaspoon nutmeg

• 1/2 teaspoon ground cloves

• 1 tablespoon pumpkin pie spice 

• 1 teaspoon salt

• 1 teaspoon baking soda

• 4 large eggs

• 1/2 cup vegetable oil 

• 1/2 cup applesauce

• 1 1/2 cups granulated sugar

• 2 cups canned pumpkin puree (15-ounce can)

 

FILLING:  (sometimes I half this, see note)

• 8 ounces cream cheese, softened

• 1 cup (4 ounces) powdered sugar

STREUSEL TOPPING:

• 1/3 cup granulated sugar

• 3 T all-purpose flour

• 3 tablespoons cold butter, cubed

• 1 1/2 teaspoons cinnamon

 

INSTRUCTIONS

1. For the cream cheese filling, combine the cream cheese and powdered sugar and mix with a handheld electric mixer (or in the bowl of a stand mixer) until smooth.  Use a small cookie scoop (about a teaspoon in size) and portion out cream cheese dollops on a parchment-lined plate or tray and freeze that way.

2. Preheat the oven to 350 degrees F. Line two standard 12-cup muffin pans with paper liners and spay lightly.

3. For the muffins, in a medium bowl, combine the flours, spices, salt and baking soda. Whisk to combine; set aside. In a large bowl whisk together the eggs, vegetable oil, applesauce, sugar and pumpkin puree until well combined. Add the dry ingredients and mix until just combined (don't overmix; a few lumps are okay).

4. For the streusel topping, in a small bowl, combine all the ingredients. Mix together with a handheld pastry blender until crumbly.

5. Fill each muffin cup 1/3 of the way with batter. Remove the cream cheese from the freezer. Place a dollop of cream cheese on top of the batter in each muffin well and press lightly into the batter (no need to aggressively shove to the bottom, just a light press).  (See note)

6. Divide the remaining muffin batter evenly among the muffin cups on top of the cream cheese filling the muffin tins about 2/3 to 3/4 full. Sprinkle the streusel topping over the top of each muffin. Bake the muffins for 18-22 minutes, until a toothpick inserted into the top of the muffin (about 1/3 of the way down) comes out with moist crumbs. Let cool completely on a wire rack before serving.

NOTES: 

Pumpkin Pie Spice substitute: if you don’t have pumpkin pie spice, use the following ratio: 1/2 teaspoon cinnamon, 1/4 teaspoon ginger and 1/8 teaspoon nutmeg and 1/8 teaspoon cloves. Mix together and you have the equivalent of 1 teaspoon pumpkin pie spice (so triple it for this recipe).

My boys prefer these without the cream cheese filling.  So I often half the cream cheese filling part and only put it in 12 out of the 24 muffins.