If you’ve never had dutch baby pancakes before, you have to give them a try. They are so easy to make and I love how they bake in the oven: crispy edges, golden brown and filed with whatever you want. They are quick and hassle free: no flipping, sticking or issues with overcooked outsides and undercooked insides. This one is particularly tasty (if I may say so myself). The hazelnuts give a wonderful crunch and flavour, the pears are juicy, and it is perfectly (i.e. not overly) sweet.
I went to stay at someone’s cabin this weekend and my first thought was that it was the perfect opportunity to bake a cake. I haven’t had very many social situations lately where it would make sense to bring baked goods, so I thought this would be a pretty good excuse to whip something up. Unlike cookies or loaves I never think of freezing cake, so I am always waiting for an opportunity to share the goodness with others (a.k.a. not eat the entire thing by myself within 3 days). I am generally drawn to slightly sweetened, moist cakes topped with fruit (or chocolate- never discriminate against chocolate).
Often, when I go pick up my CSA box they give us choices between a couple of different vegetables: swiss chard or kale, broccoli or cauliflower, green or yellow zucchini. I have to admit, this week I chose my vegetables solely based on colour. Even though we generally prefer broccoli, I simply couldn’t resist this bright yellow cauliflower and a yellow zucchini to match. Now all I had to do was to figure out what to do with them.
A few weeks ago, I was making this cake for my boyfriend’s birthday (mostly because it was described as tasting just like nutella). The recipe calls for a whole bunch of ground hazelnuts, so I was using a blender to grind-away when I realized that the hazelnuts at the bottom of the blender were being pulverized and those at the top weren’t being ground at all (I guess that is why you need to use a food processor, but you have to work with what you’ve got, right?). I was pretty annoyed that I couldn’t even get the simple part of the recipe right, when I discovered that the hazelnuts at the bottom had actually turned into hazelnut butter. That is when all of my frustration melted away in nut-buttery goodness.