Vanilla Dutch Baby

Want to make something that's not only simple, but utterly delicious for breakfast of brunch this weekend? Look no further than this scrumptious Vanilla Dutch Baby recipe.  Just throw the ingredients together in a blender and bake in a preheated skillet.  It'll puff up like a pillow and turn golden brown all around the edges, then collapse into a flat crater with a custard-like center that's just perfect for sprinkling with confectioners' sugar and topping with sauteed apples or berries.  I promise, you're going to love it.

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Start by preheating an 11 or 12-inch skillet in the oven.

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While the skillet is heating, gather the batter ingredients.  Flour, brown sugar, fine salt, eggs, milk, and the best pure vanilla extract.

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Mix the batter together in a blender.

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Remove the hot skillet from the oven and add the butter, swirling it until the butter melts completely and coats the pan.

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Pour the excess melted butter from the pan into the batter; mix well.

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Pour batter into buttered skillet (to avoid the risk of the Dutch Baby sticking to the skillet, pour batter around the skillet rather than pouring it all in the same spot).

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Pop the skillet back into the oven and wait for the magic to happen.

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Ta-da!  The Dutch Baby is done when the batter puffs up and turns golden brown around the edges.

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The Dutch baby will collapse and soften a bit as it cools.  Remove it from the skillet and sprinkle with confectioner's sugar.

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Oh how I wish you could smell the heavenly aroma and taste the vanilla custard goodness.

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Serve as you would any pancake.  We like maple syrup or fruit, like this roasted strawberry sauce, or my fresh peach sauce, or the caramelized apples I shared with you years ago.  Enjoy! 

Items used to make this recipe:

(affiliate links)

• cast iron pan https://amzn.to/3y54pZ4

• ninja master prep pro https://amzn.to/3SKWrxG

• pure vanilla extract https://amzn.to/3HanYSv

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Vanilla Dutch Baby

Printable Recipe

Ingredients

• 3 large eggs

• 3/4 cup whole milk

• 3/4 cup all purpose flour

• 1 tablespoon light brown sugar

• 2 teaspoons pure vanilla extract

• 1/4 teaspoon fine salt

• 3 tablespoons unsalted butter

• confectioners' sugar for dusting

• optional, fruit or berries

Directions

1. Place an 11 or 12-inch cast iron skillet in cold oven and turn oven on to 400F.

2. In a blender or food processor, combine eggs, milk, flour, brown sugar, vanilla, and salt until they're mixed thoroughly; scraping sides of container if necessary.

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

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

5. Pour batter into hot skillet and return to oven; bake for 20-25 minutes or until dutch baby puffs up and is golden brown around the edges.

6. Remove form oven and allow to cool slightly (the Dutch baby will deflate as it cools).

7. Remove from pan and sprinkle with confectioners' sugar. Serve with fruit or berries if desired.

adapted from 10 Dollar Dinners with Melissa D'Arabia

Coconut Zucchini Bread

I can't believe Day 5 has arrived.  Thank you for joining me as I shared a week's worth of zucchini bread recipes.  To close out the week, I saved the best for last - this Coconut Zucchini Bread is crazy good and I can't be trusted not to eat the entire loaf.  For those who like the flavor of coconut, but not the texture, fear not - the coconut is finely ground so you won't detect any stringy bits.  To see other zucchini bread recipes, click on the links below:

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Items used to make this recipe:

(affiliate links)

• professional baking pan https://amzn.to/2OS5onw

• box grater https://amzn.to/2M6OKCI

• the best vanilla extract https://amzn.to/3HanYSv

• baker's joy https://amzn.to/3KN95rv

• sweetened toasted coconut https://amzn.to/2M2JFve

• organic virgin coconut oil https://amzn.to/2Omarvq

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Coconut Zucchini Bread

makes one 8x4-inch loaf

Printable Recipe

Ingredients

Bread:

• 1/4 cup sweetened shredded coconut, toasted and finely ground

• 1 1/2 cups all purpose flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon cinnamon

• 1/4 teaspoon fine salt

• pinch of freshly grated nutmeg

• 1/2 cup full-fat coconut milk

• 1 large egg

• 3 tablespoons coconut oil, melted and slightly cooled

• 1 teaspoon pure vanilla extract

• 3/4 cup light brown sugar

• 1 1/2 cups grated zucchini

Crumb Topping:

• 2 tablespoons sweetened shredded coconut, finely ground

• 2 tablespoons light brown sugar

• 3 tablespoons all purpose flour

• 1 1/2 tablespoons coconut oil, melted and slightly cooled

Garnish:

• dusting of confectioner's sugar

Directions

1. Preheat oven to 350F.

2. Prepare an 8x4-inch loaf pan by coating with oil/flour baking spray.

3. In a dry skillet over medium heat, toast 1/4 cup sweetened shredded coconut, stirring constantly, until golden brown and fragrant.

4. Cool coconut and grind in a food processor, blender, or spice grinder.

5. In a medium mixing bowl, whisk together the toasted coconut, flour, baking soda, baking powder, cinnamon, salt, and nutmeg; set aside.

6. In a larger mixing bowl, combine coconut milk, eggs, coconut oil, vanilla, brown sugar, and zucchini.

7. Stir in reserved dry ingredients and pour into prepared loaf pans.

8. In a small bowl, combine the ingredient for the topping and sprinkle evenly over the loaf.

9. Bake in the center of the preheated oven for 50-60 minutes or until a toothpick inserted in the center comes out clean.

10. Cool for 10-15 minutes, remove from pan and place on cooling rack.

11. Cool completely before dusting with confectioner's sugar. Store leftovers in an airtight container.