Dutch Baby With Lemon Curd and Berries

Dutch Baby With Lemon Curd and Berries

Lately I’ve been really loving these Dutch Babies!  You might be wondering what exactly is a Dutch Baby.  No, I’m not referring to those adorable blond haired blue eyed cuties one would expect to see in Amsterdam, I’m talking about these yummy dessert or breakfast pancake like creations topped which sweet or savory morsels of goodness.

A Dutch Baby is sort of a cross between a pancake, a crepe, and a popover.  And before you can ask it did not originate in the Netherlands, in fact there is nothing “Dutch” about it.  It is also called a German Pancake and in Germany is called an Apfelpfannkuchen and was originally served as 3 small pancakes with lemon squeezed on it and then sprinkled with sugar.  Somehow it evolved into larger sized pancakes.

But back to the name, the story goes that a Seattle diner called Manca’s Cafe back in the 1900s to the1950s served the German Pancake called Deutche Pancake (Deutche is the German word for well German).  The owner’s name was Victor Manca, and his young granddaughter could not pronounce Deutche, instead she called it Dutch.  And so the Americanized German Pancake was born!

However it got its name it’s still a delicious addition to breakfast, lunch, or even dinner; remember you can top it with just about anything.  I’m not a big pancake fan, but I do love crepes; unfortunately I seldom make them at home because I really don’t like standing at the stove frying either one, I find it tedious.  That’s why I love a Dutch Baby!  It’s not fried, it’s baked!  Now that’s something I can definitely get behind!.

Seriously Dutch Babies are super easy to make, you just mix the ingredients together, pour the batter in a cast iron skillet, pop it in the oven and in less than half an hour your Dutch Baby is ready to be topped and served!  Easy peasy nice and breezy!

I’m sharing this simple Dutch Baby recipe today.  I topped my Dutch Baby with lemon curd and fresh berries, it made a great dessert!  You can top it the same way; sprinkle it with powdered sugar; spread it with jam; or even top it with ham and cheese for a nice savory lunch or dinner.  In short just top it anyway you want!

Now this recipe makes a large Dutch Baby, I made it in a 10″ skillet.  You can adjust the recipe to suit your needs or if you like you can split the batter between two 5″ skillets and have personal pan Dutch Babies that each person can top the way they want.  If you’re making the large version just slice it up into wedges like you would a cake to serve.



Dutch Baby With Lemon Curd and Berries
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Dutch Baby With Lemon Curd and Berries
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  1. Place eggs, flour, milk, sugar, vanilla, salt, and lemon zest into a blender and blend until smooth
  2. Place butter in a cast iron skillet or any type of heavy skillet and place it in the oven until butter has melted.
  3. Pour batter into pan and bake for 20 minutes until the edges have puffed up and the pancake is golden brown
  4. Lower oven temperature to 300 and bake another 5 minutes
  5. Remove from oven and spread with lemon curd, top with fresh berries, and sprinkle powered sugar over all.
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Vegan Chocolate Chip Cookies

Vegan Chocolate Chip Cookies

Everyone loves Chocolate Chip Cookies, it’s been a staple at our house ever since I can remember.  Of course everyone has their favorite recipe for chocolate chip cookies.  I have to admit I’ve gone thru several over the years.  But in recent years we’ve had to tweak our favorite recipe for my grandson Jett who is allergic to eggs, dairy, and nuts; all ingredients of the ever popular chocolate chip cookie.  Of course the nut thing is the easiest one to deal with, just don’t add them to the cookie dough; the dairy and egg part proved a bit more challenging.  After some trial and error and lots of reading, we finally came up with a recipe for Vegan Chocolate Chip Cookies!  One that everyone can enjoy!

Most people think, myself included, think that it’s easy to convert favorite recipes into vegan recipes by simple substituting the allergens with vegan products or omitting those that you don’t have a substitute for.  This usually works out well so long as you know exactly which items to omit or substitute; you have to remember some ingredients have hidden allergens meaning unless you’re super vigilant you might miss.  In this case the chocolate chips, it has milk a dairy product!

So what exactly do you substitute or omit to make Vegan Chocolate Chip Cookies?  In our case since Jett’s allergic to eggs, dairy, and nuts we must omit the nuts, that’s easy.  Then we must substitute the diary (butter) and chocolate chips, then deal with the egg issue.  Thankfully there are lots of vegan products that will work.  We use Earth Balance Buttery Spread instead of butter and Enjoy Life Semi-Sweet Mini Chocolate Chips instead of the regular chocolate chips like Nestles.

As for the egg we decided to simply just omit it, it works fine.  (If you feel like you must substitute the eggs you could try using 1/4 cup applesauce per egg or 1 Tbl ground fllax seed dissolved in 3 Tbs Water per egg.)  But honestly for Vegan Chocolate Chip Cookies you can just omit the eggs, it works just fine.

So here is what you need for Vegan Chocolate Chip Cookies!

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2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup Vegan Butter like Earth Balance Buttery Spread
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 cups Enjoy Life Semi-Sweet Mini Chocolate Chips


PREHEAT oven to 375° F.

Sift together flour, baking soda, and salt in small bowl.

Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.

Gradually beat in flour mixture. Stir in chips.

Drop by rounded tablespoon onto parchment or silicone mat covered cookie sheets.

BAKE for 9 to 11 minutes or until golden brown.

Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Vegan Rice Krispy Treats

Vegan Rice Krispy Treats

When you’ve got someone in your household that is allergic to dairy, eggs, and nuts finding treats for them can be very challenging.  Most ready made snacks contain at least one or more of these allergens or are made in a facility that uses these ingredients.  So really the best solution is to make homemade snacks, that way you know they’re allergen free.  That’s pretty much what we do for my grandson Jett.  And one of his favorite snacks are Vegan Rice Krispy Treats.

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We used to make a vegan and non-vegan versions of the same snacks, but that just got too tedious.  Then we discovered that the other kids will happily eat the Vegan Rice Krispy Treats so we just started making the vegan version.

Really you can convert most of your recipes into a vegan version, just find substitutes for animal products.  The hardest thing to sub in my opinion are eggs, but since the original recipe for rice krispy treats don’t require eggs any way Vegan Rice Krispy Treats are the perfect choice to start with.

The recipe for these treats have just 3 ingredients rice krispy cereal, marshmallows, and butter.  Easy enough to substitute right?  Well it should be as long as you can get your hands on vegan marshmallows.  What?  You thought marshmallows were already vegan?  Surely you jest!

First of all one of the ingredients in marshmallows is gelatin, and gelatin is an animal product.  Don’t ask me to go into details, but if you don’t believe me ask Siri or Alexa.  Anyway there are vegan marshmallows in the market, you just got to find some!  The most popular ones seem to be Dandies Vegan Marshmallows, we use the mini ones for Vegan Rice Krispy Treats, I find they melt better and faster than regular sized marshmallows.

Ok we got the vegan marshmallows now we need to find a substitute for the butter, now butter is definitely an animal product, but you knew that right?  There are several brands to choose from, we use Earth Balance.

Now that’s 2 out of 3 we got substitutes for, now for the good news.  Rice Krispy cereal is Vegan!  Yaaay!  We’re ready to roll!

What you need to make Vegan Rice Krispy Treats:

3 Tbs Earth Balance Buttery Spread or any brand of Vegan Butter

4 Cups Vegan Marshmallows

6 Cups Rice Krispy Cereal

And here’s how to make your Vegan Rice Krispy Treats

Melt butter in a large pot over low heat

Add marshmallows and stir until completely melted

Remove from heat and stir in cereal

Spread evenly in to a 9×13 pan that’s been coated with your vegan butter

Let cool then cut into squares

Store left overs in air tight containers

Did you know that there are seasonal Rice Krispy cereals?  Yes there are!  It’s the same cereal, they just mix in seasonal colors like red and green kernels for Christmas.  So if  you’re making holiday treats look out for the seasonal cereals to make your Vegan Rice Krispy Treats more fun!



Ah, childhood. once selections were simple (Nickelodeon or Cartoon Network?) and one’s biggest issues were within the vein of running home quick enough from the grammar school to catch the frozen dessert truck and also the 3:30 PM escapades of Arthur the placental mammal on PBS. Once your oldsters gave the impression to recognize everything there was to understand regarding everything, and you saw the complete world from a foot or 2 lower to the bottom. Ingestion Chinese BBQ Pork Buns or baked Cha Siu Bao was conjointly a part of that childhood!

My particular version of childhood concerned loads of sinking large reenactments in my friend Reema’s higher than ground pool (we were terribly melodramatic children), reading at recess, robust lobbying for a family puppy acquisition, the collected medium works of John Hughes, my vaporous purple Game boy Color, and a gradual experience with something having to try and do with horses. It conjointly concerned loads of Sabbatum morning automobile rides into Queens and Chinatown, once we would visit my grandparents or cousins, grab cuisine, and inevitably stop by a Chinese. There were perpetually the same old suspects…the pillow soft butter buns, the sweet, breakable pineapple buns, the vastly-appealing-to-Chinese-American-kids “hot dog” buns (my enchantment with this explicit pastry has…ebbed over the years. [Update] That, till I created THEM MYSELF! Here’s the Chinese hot dog breadstuff direction.), and after all, the “cha siu baos,” or baked BBQ pork buns, that area unit stuffed with a savory, slightly sweet filling of Cantonese dialect joint. Chinese BBQ Pork buns, cuisine and Chinese shop favorite’s area unit after all, the topic of today’s post.

These take your time, however area unit pretty simple to place along, particularly if you’ll be able to get the joint prepared made of your native Chinese grocery store’s hot bar. If not, you’ll be able to conjointly simply create your own joint, with this Chinese BBQ Pork Buns (cha siu) direction we tend to announce some days gone. In any case, the dough is fairly simple in addition. It involves one crucial, dead straightforward step at the start that involves creating a fast five-minute roux/paste with flour, water, and milk. The paste, known as a “tangzhong,” is then mixed with the rest of the dough ingredients, and you need the heck out of it until it’s smooth. Easy.

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Click here Chinese bbq pork buns for more recipe!

5 cups bread flour or all purpose flour, plus 1/3 cup
2/3 cup water
1 1/3 cup milk, divided
1/3 cup sugar
1 teaspoon salt
4 teaspoons instant yeast
2 eggs
4 tablespoons melted butter
eggwash (1 egg, beaten with a tablespoon of milk)
1 tablespoon sesame seeds (optional)

For the filling:

2 tablespoons oil
1/2 cup finely chopped shallots or red onion
2 tablespoons sugar
1 ½ tablespoons soy sauce
2 tablespoons oyster sauce
2 teaspoons sesame oil
2 teaspoons dark soy sauce
¾ cup chicken stock
3 tablespoons flour
2 cups diced Chinese roast pork (cha siu)


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Fuji Apple Chicken Salad (Panera Bread Copycat)

Fuji Apple Chicken Salad (Panera Bread Copycat)

Mixed greens tossed with juicy chicken, crispy apple slices, red onions, blue cheese and crunchy pecans. A fresh and healthy Fuji Apple Chicken Salad inspired by the famous Panera Bread version.

I’ve been holding off on you. After we were in Washington D.C. in Sep we tend to Greek deity at Panera Bread and that i tried their fuji apple salad. Therefore GOOD! So, naturally, I make it after we got home and it absolutely was unimaginable. I like that I don’t need to head bent notice a Panera whenever I purchase the longing for this dish.

But why on earth did I wait farewell to share this recipe?? Well it appears like Sep would are excellent temporal arrangement, what with apple season and every one, however I got all bound up in sweet potato casseroles, glazed hams and homespun candy that I quite forgot regarding it for a unit of time and next factor I knew it absolutely was three days till Christmas and every one I wished to try and do was stuff my face with cookies. However currently it’s January! Dish season! Therefore I do know it’s terrible that I’ve been holding out for thus long but… better late than never right?

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Chocolate of the Month Club Club

Click here for Fuji Apple Chicken Salad recipe!


2 boneless skinless chicken breasts, pounded to half inch thickness
1 teaspoon seasoning salt
6-8 cups mixed greens
2 medium tomatoes, cut into wedges
1/4 red onion, thinly sliced
3/4 cup pecan halves (such as Diamond of California)
1/2 cup gorgonzola or blue cheese crumbles
2 cups apple chips (store-bought or go [url:1]here[/url] for a great homemade version)
1 cup fuji apple salad dressing store-bought (I prefer the one by Lighthouse, it's my fav!) or homemade (click [url:2]here[/url] for a recipe)


  1. Season chicken breasts with seasoning salt and cook on both sides for 3-4 minutes each in a greased skillet or pan over medium heat. Cut into pieces and set aside.

   2. In a large bowl toss together mixed greens, tomatoes, sliced onions, and chicken. Sprinkle pecans,         cheese crumbles, and apple chips on top. Serve with fuji apple dressing.


Fuji Apple Chicken Salad (Panera Bread Copycat)
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Lithuanian vegetable dish is incredibly like a salad. It’s one amongst the simplest salad’s of its kind, we’ve had. it’s known as darzoviu misraine the manner we tend to created it or it’s referred to as balta misraine if you are doing not embody the beets. You’ll add or calculate vegetables consistent with your style, however, the 2 ingredients that have to be enclosed ar cream and salt.

This Lithuanian vegetable salad dish is often served at temperature or cold aboard any range of main dishes. We tend to enjoyed it with kugela and cabbage rolls as a part of our Lithuanian feast. Enjoy!

Click here Lithuanian vegetable salad recipes


2 medium potatoes, cooked, peeled and diced, about 2 cups
1 medium beet, roasted, peeled and diced, about ½ cup
1 carrots, peeled, cooked and diced, about ½ cup
½ cup peas, cooked
1 small onion, chopped
1 small pickle, finely chopped
1 hard-boiled egg, chopped
1⁄4 cup minced fresh dill
½ cup sour cream
½ teaspoon salt
fresh ground black pepper, to taste


1. Cook the vegetables first, the potatoes, beets,carrots and peas but make sure to just cook until tender, you don’t want to overcook any of them.
2. Once cool enough to handle, chop the potato, carrots and beets into bite size pieces.
3. All vegetables should be at room temperature when you start mixing them together.
4. Place vegetables, egg and pickle in a large bowl.
5. Sprinkle half the salt and half the dill on the vegetables.
6. Add some freshly ground pepper.
7. Add half the sour cream and stir carefully, taking care not to mash the vegetables.
8. Repeat with remaining salt, pepper, and sour cream.
9. Serve cold or at room temperature.

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