Lovely. I make dutch baby often but always plain and just top with sautéed fruit(whatevef i have) i guess because the only ones I’ve ever had were at the Pancake House in Buffalo,N.Y. where they make a production by putting strawberries, lemon juice and powdered sugar on the dutch baby in front of you. My dh was very impressed.
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I grew up with the David Eyre’s Pancake recipe from the NYT, which I believe was in the mid-sixties New York Times Cookbook (my mother’s copy of which was held together with duct tape). It’s plain, and topped with sugar and lemon juice. I’ve also made apple versions (pretty traditional, I think) and savory ones with cheese and herbs.
(these are gift links)
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Looks amazing! The NYT has some good recipes that I’ve had success with, both sweet and savory.
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My mother’s zucchini plants are starting to produce so I made this lemon and zucchini cake. I used cardamom instead of cinnamon, and hopefully the flavour of it will be stronger tomorrow. Cake has a great texture—not too moist or heavy.
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Is it possible to put the baking/sweets tag on this. Having to search for it. Thanks!
Looks yum! Let us know how it holds up, please - I bookmarked this one and would be happy to hear (either way).
Done!
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Thank you!
I left most of it at my mum’s but I enjoyed one slightly squashed slice on the train today. I really like the sweetness level. Not sweet at all without the glaze. Moist and not heavy or greasy the way some vegetable cakes can be. More like a pound cake with green flecks. Not the place to hide zucchini but recommended for sure.
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Thanks! I’ll most likely give this one a try.
I just made those too!! I was in Ottawa this weekend for my turn at visiting/helping my mom, and made them for a friend’s birthday. Did lots of baking chez Mom ( she is an avid baker but has recently lost enough of her eyesight that it’s become quite challenging): two batches of Skinnytaste’s strawberry sconess for her freezer and the dough for the stone fruit tea cake ( from rustic fruit desserts) for the freezer, for her to make later this week if she is up for it.
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that’s so sweet of you - literally!
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Tonight’s dinner is leftover soup, but I didn’t think there was enough there for 3 people, so I made up a loaf of bread to (kind of) stretch dinner into something filling.
And the crumb…
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Another annual treat. ATK’s big, buttermilk and blueberry pan biscuit. More muffin than biscuit, it’s permeated with blueberry flavor. This is a half-recipe (8 reasonable slices) baked in a 6"x3" loose bottom pan.
Paraphrased on katecooksthebooks here.
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I’m intrigued
I would categorize this one as “while-not-fantastic-its-pretty-darn-good”. I’ve made it several times, so I must like it. It’s quick and easy, with a bit of wow-factor. The leftovers freeze well, and those thawed slices pan-toasted in a hint of butter go down pretty well with breakfast.
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Whoa, that looks amazing!
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Lol. Behold - the wow-factor! 
Eye-appeal has an awful lot to do with good cooking (my DH taught me that).
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Inspired by Mig’s gorgeous Blueberry Galette, I made one using Smitten Kitchen filling and alexandracooks.com David Lebovitz’s crust recipe that I’d made before about 2 years ago. I think I should have rolled my dough a bit thinner but I did 2 turns of laminating. I sprinkled “Moondust” before filling but I didn’t really taste it. 1 Tablespoon ground almonds, 1 Tablespoon ground Amaretti, 1 Tablespoon sugar, 1 Tablespoon Flour.
From Any Kind of Fruit Galette, SK:
Filling
4 cups berries, stone fruit, or other fruit, chopped or thinly sliced
Pinch of salt
Juice of half a lemon or lime (optional)
¼ cup granulated sugar
½ to 1 ½ Tablespoons tapioca flour
For apples or blueberries, use ½ Tablespoon level. For peaches or fresh cherries, use 1 Tablespoon. For strawberries, blackberries, raspberries, and rhubarb, use 1 ½ Tablespoons.
I used 1/2 T instant tapioca
alexandracooks.com tart dough:
For the tart dough:
- 1 ¼ cups (160g) all-purpose flour
- 1 Tablespoon (14 g) sugar
- ¼ teaspoon kosher salt
- 8 Tablespoons (114g) cold, cubed butter, salted or unsalted
- ¼ cup + 1 Tablespoon (71 g) ice water
I didn’t do this by hand … I did it in the food processor as she instructs for her pie dough, you wrap it in a tea towel before wrapping in plastic wrap and resting in fridge.
This is the pastry mat I use, it’s a breeze to roll the dough … maybe I should have bought the next size smaller … Oh well …
https://www.amazon.com/dp/B0C9CC6Q24?ref=ppx_yo2ov_dt_b_fed_asin_title&th=1
Laminating dough instructions:
https://cloudykitchen.com/blog/how-to-make-pie-crust/
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Looks great. Did you enjoy it ?
