We need to take care of ourselves, too! We've got delicious and easy recipes, the latest fashion and home decor trends, health topics that impact every woman and so much more. So grab a cup of coffee and dig in.
It truly takes a village to raise a child, and we're here for you! Link up with a community of moms just like you and learn about fabulous events in your area plus amazing product giveaways, discounts and more!
For a "wow-worthy" response, it doesn't get much better than
the Dutch baby — aka the German pancake. Puffed and billowy out of the
oven, this is one of the most charming desserts you can serve your guests.
And one of the easiest, as it turns out.
The basic recipe uses only 4 simple ingredients — eggs,
milk, flour and butter — and is quickly whipped up in the blender before being
baked in the oven.
As the batter is relatively neutral, you can serve this dish
with any number of toppings: powdered sugar and fresh lemon juice, warm maple
syrup, fresh berries or caramelized bananas, to name a few.
But I thought it would be fun to jazz up the batter itself.
And I did so with one of my favorite flavors — cinnamon swirl!
In addition to looking so rustic and beautiful, it was
absolutely delicious. There was a bit of caramelized filling in each bite, and
everyone I served agreed that this was their very favorite way to eat a Dutch
RECIPE: Cinnamon-Swirl Dutch Baby
Yields: one 10" pancake, serving 4 to 6 people
4 eggs, room temperature
1 cup milk
1 cup flour
8 tablespoons softened unsalted butter, divided
6 tablespoons dark brown sugar
1 ½ teaspoons cinnamon
Pre-heat oven to 425. Place 2 tablespoons of butter in a 10"
pie plate or ovenproof skillet and set aside.
In a small bowl, combine the remaining butter with the brown
sugar and cinnamon, stirring to mix well. Transfer to a pastry bag or Ziploc
bag and cut a small opening in the corner.
Place the pie plate in the oven until butter is melted.
Meanwhile, place the eggs, milk and flour in a blender or food processor and
blend until smooth.
When the butter is melted, remove the pie plate from the
oven; swirl the butter around the bottom and sides to coat evenly. Pour the
batter into the pie plate and immediately pipe the cinnamon filling on top.
Return the pie plate to the oven and bake for 25 minutes —
the pancake should be puffed very high and a deep golden brown. Remove from
oven and let sit for a few minutes (it will deflate a bit). Dust with powdered
sugar if desired, cut into wedges and serve immediately.