double chocolate dutch baby

We had a wonderfully fun and FULL Thanksgiving weekend!

I loved having my Littles home for 5 days! We slept in every day, feasted on Thanksgiving brunch left-overs (Pumpkin French Toast! Brown sugar bacon! YUM!!), started decorating for Christmas, and celebrated our oldest son's engagement to his long-time girlfriend.  Although I miss my family and friends back home terribly, we had so much to celebrate and be thankful for, even from afar.

~ Thanksgiving Brunch 2016 ~

We visited our first Tree Farm over the weekend . . . and it was so beautiful!

Snickersgap Tree Farm is nestled on a hillside in the breathtaking area of Bluemont. We bundled up . . . sweatshirts, jackets, gloves, scarves and knit caps . . . and ventured up and down the hillside looking for the perfect tree. I loved watching our Littles run free!

And that view!! Northern Virginia's landscape is breath-taking! It's one of the prettiest states I've visited in our Union.

~ Pumpkin French Toast ~

with cinnamon crumble top and maple cream cheese glaze

RECIPE COMING SOON!

~ Chili Brown Sugar Bacon ~

RECIPE COMING SOON!

~ Sweet Potato Hash  ~

with slow-cooked caramelized onions

RECIPE COMING SOON!

Ok, so our relaxing weekend had me thinking about dutch baby's. 

Have you heard of them, or better yet, have you had one? It's a cross between a tender sweet pancake and a popover. Its base is humble, which makes them the perfect receptacle for syrups, fruits, jams, and powder sugar. 

I shared a recipe for an old-fashioned dutch baby several years ago; and since then - have shared a cinnamon apple and an asparagus & fontina version. They're so simple to prepare and delicious! 

For a hard-core lover of chocolate (that's me!!), I don't know why it took me so long to make a chocolate dutch baby? Well, I couldn't let another weekend pass without figuring out how to make one. 

And Friends, it was so good! So good!

It's puffs are even prettier wearing chocolate!

If you haven't made one before, then let me share again how easy they are to prepare . . . It's as simple as putting all the ingredients in a blender and blending the mixture until it's frothy.  The sizzling hot skillet and butter wait patiently in the oven for the frothy mixture . . . and that's where the magic happens . . . 15 minutes later you have pillows of yumminess!

I recently discovered the magic of flavored maple syrups, too . . .  browned butter maple syrup and chocolate maple syrup. Both are amazing!

I'm going to share the simple recipe for chocolate maple syrup below, because it's uhhhh-mazing on top of a chocolate dutch baby! It's as simple as adding a little cocoa powder and melted butter to maple syrup. Good-NESS!!! 

Add that on top of your chocolate dutch baby, along with fresh whipped cream . . . . and you have a very special breakfast, brunch, or dessert! 

Ok friends, I hope I shared enough photos in this post to send you running into your kitchen to make one!

double chocolate dutch baby

.     .     .     .     .     .     .     .

3 Tablespoons butter

1/2 cup flour

3 eggs, room temperature

1/2 cup, 2 Tablespoons whole milk, room temperature

2 Tablespoons cocoa powder

generous pinch of salt

.     .     .     .     .     .     .     .

chocolate maple syrup

1/4 cup maple syrup

2 Tablespoons cocoa powder

1 Tablespoons unsalted butter

.     .     .     .     .     .     .     .

fresh whipped cream

1 cup chilled heave cream

1 teaspoon pure vanilla extract

1/4 cup confectioners sugar

.     .     .     .     .     .     .     .

Preparation
Preheat oven to 425 degrees F.

Place butter into a cold 10-inch cast iron pan or an 8x8 baking dish and place the pan with butter into the oven while the oven is preheating.

In a blender, using a hand mixer, or using a whisk by hand, whip the flour, eggs, milk, cocoa powder, salt, and sugar. Blend or beat the mixture until it is nice and frothy!

Pour the batter in the center of the hot pan. The batter should sizzle in the butter. Close the oven and watch it rise.

Bake for 15 minutes.

While the pancake is baking, mix all the ingredients for the chocolate syrup in a small sauce pan over medium low heat. Set aside.

In a chilled bowl, using a stand mixer with a whisk attachment or in a chilled bowl using a hand mixer , whip chilled heavy cream and vanilla. With the mixer running, sprinkle in confectioners sugar. Increase speed to medium-high and beat until soft peaks form.

Let the dutch baby cool slightly before topping it with the chocolate syrup and whipped cream. Sprinkle with toppings of your choice.

                                                         .     .     .     .     .     .     .     .

old-fashioned dutch baby

cinnamon apple dutch baby

asparagus & fontina dutch baby

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asparagus & fontina dutch baby

I hope you had a wonderful Easter!

I'm excited to re-post this delicious (and easy-to- prepare) Spring-inspired Dutch Baby. It is so delicious!

I prepared it over the weekend for our little crew to enjoy, along with some traditional Easter fare. 

My husband was home with us for the long weekend, so I wanted to be sure that he enjoyed lots of home-made meals.

One of the many meals I prepared over the weekend was this amazing soup.  It's crazy delicious . . . and filled with colorful Spring vegetables, fresh herbs, creamy Cannellini white beans, and crumbled spicy Italian sausage. It's seasoned with smoked paprika, garlic, tomato . . . and so dang good! I can't wait to share the simple recipe with you!

But until then, please enjoy this beautiful and delicious Spring-inspired recipe . . . 

.     .     .     .     .     .     .     .     .     .

Do you remember when I introduced you to a simple and sweet Dutch Baby shortly after returning home from our Winter vacation in January?

Well, I've experimented with the savory side of the recipe since returning home . . . and just love its versatility!

I'm a big fan of its savory side . . . and my husband of its sweet side (no surprise!).

Asparagus and Fontina is my favorite Spring-time version!

Asparagus is so sweet this time of year . . . and compliments the creamy, nuttiness of the Fontina so well. Oh gosh, YUM!

For the perfect finish, I sprinkle Parmesan cheese over the top before baking it, making a yummy, tender salty crust (see photos below); and then sprinkle more freshly grated Parmesan on top after I take it out of the oven.

Do you see how the Parmesan coats the asparagus? It's so incredibly good!

Seriously, this savory Dutch Baby is so light and delicious that it's hard not to eat the whole thing!

I prepared two Easter meals over the weekend. One for my extended family for our Annual Easter gathering on Saturday (the day before Easter), and one for my little family on Easter Sunday.

our Easter Sunday menu

.     .     .     .     .

basket of fresh strawberries

Spring butter lettuce salad with heirloom tomatoes,medium-boiled eggs, toasted walnuts, 
sliced green apples, & shaved asparagus

with champagne pear vinaigrette

herb & white cheddar popovers

asparagus & fontina dutch baby

honey glazed ham

dessert
.     .     .     .     .

lemon honey cream ice box cake
citrus tea cakes with orange glaze

This might be my favorite Spring menu ever . . . and it looks gorgeous on a plate, too!

a savory dutch baby

an oven-baked pancake

.     .     .     .     .     .

3 large eggs

¾ cup whole milk

¾ cup all-purpose flour

1 bunch asparagus, heads only (about 3-4 inches)

1 cup fontina, grated
1/2 cup fresh grated Parmesan
1/4 teaspoon salt
1/2 teaspoon pepper

 ¼ cup butter, salted

.     .     .     .     .     .

Preparation

Preheat oven to 425°.

Whisk eggs, milk, flour, salt, and pepper in a medium bowl until smooth. Stir in cheese.

Melt butter in a 10” skillet, preferably cast iron, in the oven.

Carefully pour pancake mixture over melted butter. Fan asparagus heads in batter (see photo). Sprinkle top with 1/4 cup grated Parmesan. Return pan to oven,

Bake until pancake is puffed and golden brown around the edges and center is set but still custardy, 12–15 minutes.

Sprinkle remainder of Parmesan cheese over the top.

Slice and serve. Enjoy!

**If baking in a glass dish, add 3-5 minutes to baking time.

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Simply Suzannes at Home

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I love reading your comments and appreciate them so much!

cinnamon apple dutch baby

Our little family loves oven-baked Dutch Baby's!

Their mild-flavored and tender base make them perfect for adding sweet and savory ingredients.

I shared a simple Dutch Baby several months ago, and then experimented with a delicious asparagus and Fontina in early Spring.  Both are favorites of ours!

Now that early Fall is upon us, I thought it would be fun to add warm flavors like vanilla, maple syrup, and caramelized apples . . . to make the perfect Fall-inspired Dutch Baby!

 

With so many beautiful and delicious varieties of apples in our neighborhood markets and Farmer's Markets, I couldn't think of a better dish (or dessert) to share with family and friends. 

The base of my cinnamon apple dutch baby is caramelized apples! 

Granny Smith and Fuji apples slices are sauteed in brown sugar, cinnamon, and butter for several minutes until tender and caramelized . . . and then the cinnamon Dutch Baby batter is slowly poured over the top and placed in the oven - where all the magic happens. 

Dutch Baby's are most impressive right out of the oven with their billowing pillow tops. They slowly deflate as they cool, resembling a large oven-baked pancake; and that's the perfect time to add a topping, or two.

They're extra delicious topped with powdered sugar, maple syrup, fresh berry syrups, and fresh berries; and when I'm serving one as a dessert, I love to add fresh whipped cream and/or ice cream. 

My husband and our Littles dress up their cinnamon apple dutch baby's with a little drizzle of caramel sauce and a scoop of no-churn vanilla bean ice cream. 

~ Did you notice the caramelized sides? Yum! ~

I love humble and rustic dishes like this one! 

Along with the heavenly aroma of apples caramelizing on the stove-top, Cinnamon Apple Dutch Baby's are such a fun and delicious way to celebrate apple season!

cinnamon apple dutch baby

oven-baked pancakes

.     .     .     .     .     .
apple mixture
1/2 Granny Smith, sliced (peel optional)
1/2 Gala or Fuji apple, sliced (peel optional)
3/4 teaspoon cinnamon
4 Tablespoons brown sugar
1/4 cup butter, salted
.     .     .     .     .     .

dutch baby
3 large eggs

¾ cup whole milk

¾ cup all-purpose flour

2 teaspoons pure vanilla extract

1 teaspoon orange zest (optional, but recommended)
3/4 teaspoon ground cinnamon

.     .     .     .     .     .
toppings, optional
caramel sauce
powdered sugar
ice cream
.     .     .     .     .     .

Preparation

Preheat oven to 425°.

Melt butter in a 10” skillet, preferably cast iron. Add the apple slices. Sprinkle with cinnamon and brown sugar. Gently stir until apple slices are coated in butter, cinnamon and brown sugar.

Saute the apples, butter, and brown sugar for 8 - 10 minutes.

While the apples are sauteing, WHISK eggs, milk, flour, cinnamon, and vanilla in a medium bowl until smooth. 

Carefully pour pancake mixture over melted butter and apples. Place pan in oven. 

Bake until pancake is puffed and golden brown around the edges and center is set but still custardy, 12–15 minutes.

Slice and serve with powdered sugar, maple syrup, and/or no-churn vanilla bean ice cream. Enjoy!

**If baking in a glass dish, add 3-5 minutes to baking time.

LET'S STAY in touch!

Simply Suzannes at Home

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& Pinterest

Thank you for stopping by!

I love reading your comments and appreciate them so much!

asparagus & fontina dutch baby

Do you remember when I introduced you to a simple and sweet Dutch Baby shortly after returning home from our Winter vacation in January?

Well, I've experimented with the savory side of the recipe since returning home . . . and just love its versatility!

I'm a big fan of its savory side . . . and my husband of its sweet side (no surprise!).

Asparagus and Fontina is my favorite Spring-time version!

Asparagus is so sweet this time of year . . . and compliments the creamy, nuttiness of the Fontina so well. Oh gosh, YUM!

For the perfect finish, I sprinkle Parmesan cheese over the top before baking it, making a yummy, tender salty crust (see photos below); and then sprinkle more freshly grated Parmesan on top after I take it out of the oven.

Do you see how the Parmesan coats the asparagus? It's so incredibly good!

Seriously, this savory Dutch Baby is so light and delicious that it's hard not to eat the whole thing!

I prepared two Easter meals over the weekend. One for my extended family for our Annual Easter gathering on Saturday (the day before Easter), and one for my little family on Easter Sunday.

our Easter Sunday menu

.     .     .     .     .

basket of fresh strawberries

Spring butter lettuce salad with heirloom tomatoes,medium-boiled eggs, toasted walnuts, 
sliced green apples, & shaved asparagus

with champagne pear vinaigrette

herb & white cheddar popovers

asparagus & fontina dutch baby

honey glazed ham

dessert
.     .     .     .     .

lemon honey cream ice box cake
citrus tea cakes with orange glaze

This might be my favorite Spring menu ever . . . and it looks gorgeous on a plate, too!

a savory dutch baby

an oven-baked pancake

.     .     .     .     .     .

3 large eggs

¾ cup whole milk

¾ cup all-purpose flour

1 bunch asparagus, heads only (about 3-4 inches)

1 cup fontina, grated
1/2 cup fresh grated Parmesan
1/4 teaspoon salt
1/2 teaspoon pepper

 ¼ cup butter, salted

.     .     .     .     .     .

Preparation

Preheat oven to 425°.

Whisk eggs, milk, flour, salt, and pepper in a medium bowl until smooth. Stir in cheese.

Melt butter in a 10” skillet, preferably cast iron, in the oven.

Carefully pour pancake mixture over melted butter. Fan asparagus heads in batter (see photo). Sprinkle top with 1/4 cup grated Parmesan. Return pan to oven,

Bake until pancake is puffed and golden brown around the edges and center is set but still custardy, 12–15 minutes.

Sprinkle remainder of Parmesan cheese over the top.

Slice and serve. Enjoy!

**If baking in a glass dish, add 3-5 minutes to baking time.

LET'S STAY in touch!

Simply Suzannes at Home

 on Facebook

.      .      .      .      .

& Pinterest



Thank you so much for stopping by!
I love reading your comments and appreciate them so much!