The Baker Upstairs: 2021

2.23.2021

Oatmeal for One

Yum
This simple and delicious oatmeal recipe is the perfect amount for one person. It's the perfect healthy breakfast!
This simple and delicious oatmeal recipe is the perfect amount for one person. It's the perfect healthy breakfast!
Are you a morning person? I am most definitely not. I've always been a night owl, and I do my best thinking and working at night. My baby Bee (who is four months old today!) is pretty much the definition of a morning person. She wakes up every morning so happy and full of smiles and giggles. And (unfortunately for me) she likes to wake up for the day at 6:30 or so, which means that I have to go to sleep around 10 pm, or spend the whole day feeling like a zombie. Not only am I losing what I consider to be my best working hours (between 10 pm and midnight), I have to be up way earlier than I want to be. 

One thing I've been trying to do lately to help myself cope is to make a nice breakfast for myself every morning. I don't have a lot of time or energy in the morning, so this simple and delicious oatmeal for one has been a lifesaver for me. It's super easy to make, takes just a few minutes, and is hearty and filling. It gives me enough energy to keep going until lunch time, and keeps me full and happy. I make it almost every morning for breakfast, and I love that I don't have to think about it, I just know I have something delicious and healthy to eat that doesn't require any brain power. 
This simple and delicious oatmeal recipe is the perfect amount for one person. It's the perfect healthy breakfast!
I've never been a huge oatmeal fan, but I read a tweet recently that said that oatmeal, like any other grain, is better with some salt and fat added to it. Once I started adding a little butter and salt to my oatmeal, it went from "meh" to amazing! I know it sounds a little weird if you grew up eating fairly bland oatmeal like I did, but butter is definitely the way to go! I prefer to sweeten the oatmeal with pure maple syrup, but since it's expensive and I don't always have it on hand, brown sugar works great too. I add whatever I have on hand to it, but my favorite toppings are fresh blueberries and walnuts. Some of my other favorite toppings are raisins, dried mango, shredded coconut, bananas, any kind of berry, sliced almonds, and peanut butter. I just add a little of whatever I have in the house, and it always turns out delicious! I like to finish the oatmeal with a drizzle of vanilla almond milk, but you can use whatever milk you like. I'm pretty sure I will always hate waking up early in the mornings, but this oatmeal is a pretty good consolation prize!
Oatmeal for One

1/2 cup old-fashioned oats
water to cover the oats
pinch of salt
1 teaspoon butter
brown sugar or maple syrup to taste
fresh berries and nuts, for topping
milk of your choice (soy, almond, dairy milk, etc.)

Add the oatmeal to a microwave safe bowl and add water to just cover the oats. Sprinkle the salt on top. Microwave for 3 minutes on high, then let stand 2-3 minutes. Add the butter and sugar, and mix to combine. Add the toppings of your choice, and finish with a splash of milk.
This simple and delicious oatmeal recipe is the perfect amount for one person. It's the perfect healthy breakfast!

2.16.2021

Rich and Meaty Spaghetti Sauce

Yum
This rich and meaty spaghetti sauce is simple to make, and full of delicious flavors!
This rich and meaty spaghetti sauce is simple to make, and full of delicious flavors!
I've heard lots of times that three kids is the hardest number of kids to have, and I'm not entirely sure whether that's true, but this transition from two to three kids has definitely been a challenge for me. Maybe it's because my older kids are 9 and 13, and it has been quite a while since I had a baby in the house. Maybe it's because I'm a bit older now than I was when I had my last baby, and my tiredness catches up with me faster. Whatever the reason, I've been a little shocked by how hard it is to accomplish even basic tasks during the day. It seems like someone needs something constantly all throughout the day, and by the time I go to bed, I can't remember if I accomplished anything at all. I'm hoping things will be better when my older kids can return to in-person school (if that day ever comes!) but until then I'm just  going to give myself lots of grace and try not to worry so much about everything that gets left undone.

Part of that plan is to cook really easy meals, preferable those without a lots of hands on time. This spaghetti sauce is one of our favorites! It makes a huge batch (enough for four meals for my family), and I love putting the extra in the freezer to pull out for another day. I also love that once the meat is browned, you just throw in the rest of the ingredients and let it simmer until all of the flavors blend beautifully. I can start the sauce simmering, feed the baby, and have dinner ready by the time I'm done!
This rich and meaty spaghetti sauce is simple to make, and full of delicious flavors!
If you're a little weirded out by the thought of adding sugar to the sauce, don't leave it out! It helps to neutralize some of the acid in the tomatoes, so you get a lot of great tomato flavor without it being overly acidic. I like to use fresh minced garlic, but if you don't have any on hand, garlic powder will do as well. You'll want to simmer the sauce until it's thick and some of the liquid has evaporated. You'll end up with 7-8 cups of sauce, which is enough to mix with two pounds of spaghetti. I usually freeze half of the sauce in a quart zipper bag, and toss the rest with a pound of cooked spaghetti. As with most Italian food, the leftovers taste even better the next day. My family absolutely loves this spaghetti sauce!
This rich and meaty spaghetti sauce is simple to make, and full of delicious flavors!
Rich and Meaty Spaghetti Sauce

1 pound lean ground beef
1 pound mild Italian sausage
2 teaspoons minced garlic
4 cups beef broth
1 15 ounce can tomato sauce
1 14 ounce can diced tomatoes
1 6 ounce can tomato paste
2 teaspoons sugar
2 teaspoons salt
2 teaspoons dried basil
1 teaspoon Worcestershire sauce

Brown the ground beef and Italian sausage in a large heavy pot or dutch oven over medium heat, breaking them into smaller pieces as they cook. When all of the meat is browned, add the garlic to the pot and cook until fragrant. Add the beef broth, tomato sauce, diced tomatoes, tomato paste, sugar, salt, basil, and Worcestershire sauce to the pot, and stir well to combine. Bring the sauce to a simmer, then reduce the heat to low and continue to simmer for 30-40 minutes, until the sauce is thickened.
This rich and meaty spaghetti sauce is simple to make, and full of delicious flavors!

2.12.2021

Banana Streusel Muffins

Yum
These buttery and tender banana streusel muffins are so delicious, and so easy to make!
These buttery and tender banana streusel muffins are so delicious, and so easy to make!
I am on a total muffin kick lately! I've been making them once or twice a week for the last few months. They're kind of the perfect food for a busy nursing mom! I can make a whole bunch at once, I can eat them with one hand, and they're great for snacks, breakfast, lunch, etc. My kids are pretty crazy about them too, so we've all been enjoying the bounty of muffins. 
These buttery and tender banana streusel muffins are so delicious, and so easy to make!
Like most people, we seem to be really hit and miss with bananas. Some weeks, we eat a whole bunch of bananas in two days, and other weeks nobody is interested in bananas and they get brown and spotty before anyone even glances their way. I had a bunch of spotty bananas on hand, and decided it was time to make some banana muffins. I've been using the same recipe for banana muffins for years, but this time I decided to make them extra special with some buttery streusel on top. They turned out totally fantastic!
These buttery and tender banana streusel muffins are so delicious, and so easy to make!
The muffin base is adapted from my favorite banana bread recipe, and it gives the muffins the perfect sweet banana flavor and tender texture. The walnuts in the streusel give it a little extra crunch and complement the banana flavor perfectly. Seriously, the combination of banana, cinnamon, and walnut is pretty much perfection!
These buttery and tender banana streusel muffins are so delicious, and so easy to make!
Banana Streusel Muffins

for the muffins:
1 cup sugar
1/2 cup butter, softened
2 eggs
1 teaspoon vanilla
1/4 cup buttermilk
2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
3 overripe bananas, mashed

for the streusel:
1/2 cup flour
3 tablespoons sugar
3 tablespoons brown sugar
1/2 teaspoon cinnamon
2 tablespoons finely chopped walnuts
4 tablespoons melted butter

Preheat the oven to 425. Line 18 muffin cups with paper liners. In a large bowl or the bowl of a stand mixer, cream together the sugar and butter until light and fluffy. Add the eggs, vanilla, and milk, and mix until smooth. Add the flour, salt, baking soda, and baking powder, and mix until just combined. Fold in the mashed bananas and mix until combined. Scoop the batter into the prepared muffin tin, filling 3/4 full. To make the streusel, whisk the flour, sugar, brown sugar, cinnamon, and walnuts together with a fork in a small bowl. Drizzle in the melted butter and whisk until the butter is blended in and the mixture is crumbly. Sprinkle the streusel over the tops of the muffins. Bake 15 minutes, or until light golden brown on top and cooked through.
These buttery and tender banana streusel muffins are so delicious, and so easy to make!

2.10.2021

Chocolate Peanut Butter Oatmeal Cookies

Yum
These chocolate peanut butter oatmeal cookies have the most delicious combination of flavors and textures!
These chocolate peanut butter oatmeal cookies have the most delicious combination of flavors and textures!
I know we're getting down the wire here, but I hope it's not too late to share another Valentine's cookie recipe! These chocolate peanut butter oatmeal cookie are just too good to keep until next year. They're so soft and thick, with the perfect combination of peanut butter and chocolate flavor. The edges are crisp, the middles are soft and luscious, and they're perfectly buttery and rich. Yum!

I love a good oatmeal cookie, but adding peanut butter to the dough makes them extra delicious! And since everyone in my family loves peanut butter, I thought it would be fun to bump up the flavor even more with a Reese's peanut butter heart on top. It makes the cookies extra decadent, and perfect for Valentine's Day!
These chocolate peanut butter oatmeal cookies have the most delicious combination of flavors and textures!
This recipe makes a lot of cookies, so if you don't need 2 dozen giant cookies at the same time, you can definitely freeze some of the dough for later (see my favorite tips for freezing cookie dough here). If you love chocolate and peanut butter like we do, these cookies are a must make!
These chocolate peanut butter oatmeal cookies have the most delicious combination of flavors and textures!
Chocolate Peanut Butter Oatmeal Cookies

1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
1 cup sugar
1/2 cup brown sugar
2 eggs
1 cup peanut butter
2 teaspoons vanilla
2 cups old-fashioned oats
2 cups chocolate chips
24 Reese's chocolate hearts

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt, and set aside. In a large bowl or the bowl of a stand mixer, beat together the butter, sugar, and brown sugar until well blended. Add the eggs, peanut butter, and vanilla, and mix until combined. Add the dry ingredients to the wet ingredients and mix to form a soft dough. Mix in the oats and chocolate chips. Chill the dough for at least 30 minutes.

When ready to bake, preheat the oven to 350. Line two baking sheets with parchment or silicone liners. Scoop the dough using a large cookie scoop (I used a 3 tablespoon scoop). Bake 12-14 minutes, until the cookies are lightly browned around the edges. Remove from the oven and press a chocolate heart into the center of each cookie. Let cool before serving.

slightly adapted from Sally's Baking Addiction
These chocolate peanut butter oatmeal cookies have the most delicious combination of flavors and textures!

2.06.2021

Valentine M&M Cookies

Yum
These Valentine M&M cookies are totally irresistible! They're so easy to make and so delicious!
It's weird how pandemic life goes by so slowly and yet so fast. I can hardly believe that Valentine's Day is almost here already, and yet it feels like a million years have passed since last Valentine's Day. I think the endless days of staying home in my sweatpants and binge-watching The Office have just made me lose all sense of time. Since Valentine's Day is my favorite holiday, it would be a total shame to let it pass without posting a few fun Valentine's recipes!

I make M&M cookies all year round because they're a favorite with my kids, but these ones are extra special because they have Valentine's colored M&M's. Everything tastes better when it's festive colored, right? :) The cookie dough base is my tried-and-true chocolate chip cookie recipe. If you haven't made it yet, you should just know - it's the best!
You can make the cookies whatever size you choose, but I love scooping them with a 3 tablespoon scoop (about the size of an ice cream scoop) so they're huge and thick. I can fit eight cookies per cookie sheet, and it's important to give them space because they'll expand quite a bit as they cook. To make them extra delicious, I like to give them a little sprinkle of Maldon salt  before baking (feel free to use whatever finishing salt you like) but if that's not your jam, you can definitely leave it out. 
The cookies are done when they're just lightly browned around the edges. Don't overcook them! They'll still be a little puffy on top, but as they cool they will flatten out a little more and have the perfect soft texture in the middle, while still being crisp on the outside. So yummy!
The dough for these cookies freezes really well (you can look at my tips for freezing cookie dough here), so I usually bake one sheet of cookies and then freeze the rest of the dough. I scoop it into balls before freezing so that it's easy to bake up some cookies whenever I need them (which, let's face it, is basically daily). These cookies are so good, and they're the perfect way to get a little festive for Valentine's Day!
Valentine M&M Cookies

12 tablespoons butter, melted
1 cup brown sugar
1/2 cup sugar
1 egg + 1 egg yolk
2 teaspoons vanilla extract
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cups chocolate chips
2 cups valentine M&M's
1 teaspoon Maldon salt (optional)

Preheat the oven to 350. Line a baking sheet with parchment or silicone. In a large bowl or the bowl of a stand mixer, mix together the butter, brown sugar, and sugar. Add the egg, egg yolk, and vanilla extract, and mix until combined. Add the flour, baking soda, and salt, and mix to form a soft dough. Gently fold in the chocolate chips and M&M's  Scoop the dough onto the prepared baking sheet using a large cookie scoop (I used this 3 tablespoon scoop). Sprinkle with Maldon salt if desired. Bake 12-13 minutes, or until the cookies are lightly browned around the edges.

1.14.2021

Antipasto Pizza

Yum
This savory made from scratch antipasto pizza is loaded with delicious flavors!
This savory made from scratch antipasto pizza is loaded with delicious flavors!
If there's one thing my family will always eat happily for dinner, it's pizza! Whether it's delivery or homemade, it's always a favorite at my house. When my husband had a more regular work schedule, we used to have pizza night every Friday, and I had totally perfected my homemade pizza crust and pizza sauce recipes so that I could basically make them in my sleep. These days, with his erratic work schedule changing every week, and a new baby in the house, I have definitely gotten out of the habit of making homemade pizza regularly. It's a total shame, though, because it's both delicious and easy to make!

I always love trying out different flavor combinations for pizza, and this antipasto pizza has so many different and delicious flavors that complement each other! It's easy to customize depending on what you have on hand, but I really love the combination of salami, pepperoni, black olives, and artichoke hearts. Add two different cheeses and a chewy and crisp homemade crust, and it's totally irresistible!
This savory made from scratch antipasto pizza is loaded with delicious flavors!
My favorite way to assemble pizzas is to spread out the dough on a sheet of parchment paper sprinkled with cornmeal. Add the sauce, cheese, and toppings, then transfer the whole thing to the oven using a pizza peel or a large cutting board. I always bake my pizzas on a pizza stone, but if you don't have one you could easily use an overturned cookie sheet instead. Be sure to preheat the oven with the pizza stone (or cookie sheet) inside so it will be hot when the pizza dough is placed on top of it. This will help the dough to get extra crispy while it's cooking and it makes for a nicer crust. If you haven't made homemade pizza from scratch before, this recipe is a great way to start. This pizza is fantastic!
Antipasto Pizza

for the crust:
3/4 cup warm water
1/2 tablespoon yeast
1/2 tablespoon sugar
1 1/2 cups flour
1/2 teaspoon salt

for the toppings:
3/4 cup pizza sauce (I like to use this recipe)
8 ounces shredded mozzarella cheese
3 ounces pepperoni
3 ounces salami, chopped
1/2 cup chopped black olives
3/4 cup chopped artichoke hearts
1/2 cup grated parmesan cheese

Preheat the oven to 500 with a baking stone or overturned cookie sheet inside. In a medium bowl, whisk together the water, yeast, and sugar. Let sit five minutes, or until bubbly. Add the flour and salt, and mix until a dough forms. Knead gently, adding more flour as needed, to form a soft dough. Cover and let rest 15 minutes.

Spread the dough out on a piece of parchment paper or a pizza peel to form a large circle. Spread the pizza sauce evenly over the dough, leaving a one inch margin around the edges. Sprinkle the mozzarella cheese over the top, then spread the pepperoni, salami, black olives, and artichoke hearts evenly. Sprinkle the grated parmesan cheese over the top. Carefully transfer the pizza to the preheated baking stone or cookie sheet using a pizza peel or large cutting board. Bake 8-9 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
This savory made from scratch antipasto pizza is loaded with delicious flavors!

1.12.2021

Sugar Cookie Bars

Yum
These delicious frosted sugar cookie bars have all the taste of sugar cookies, but without the rolling and cutting!
These delicious frosted sugar cookie bars have all the taste of sugar cookies, but without the rolling and cutting!
I will never turn down a cookie, but if I had to choose a favorite, it would be either chocolate chip cookies or sugar cookies. They are the two kinds of cookies I make the most often, and I have a ton of different variations of both of them on the blog. These sugar cookie bars are one of my favorites, because they're much quicker and easier to make than traditional sugar cookies, but they taste every bit as delicious. That's a definite plus when I'm tired and short on time, and just want a sugar cookie!
These delicious frosted sugar cookie bars have all the taste of sugar cookies, but without the rolling and cutting!
The sugar cookie base is thick and soft, and not too sweet, which means it's totally okay to pile on the frosting. I like to beat the frosting until it's extra light and fluffy, almost like whipped cream. The combination of the two is totally delicious! If you're making these for a crowd, you could easily double the recipe and cook them on a rimmed baking sheet. A 9 x 13 pan is plenty for my family, though! They're fairly rich, so I usually cut them into 24 smallish squares. They're really great with a glass of cold milk!
These delicious frosted sugar cookie bars have all the taste of sugar cookies, but without the rolling and cutting!
Sugar Cookie Bars

for the bars:
1/2 cup butter, softened
1 cup sugar
1 egg
1 egg white
1 1/2 tablespoons sour cream
1 teaspoon vanilla
1/2 teaspoon almond extract
2 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt

for the frosting:
1/4 cup butter, softened
2 cups powdered sugar
2-3 tablespoons half and half or milk
1/2 teaspoon vanilla
pinch of salt
food coloring (optional)
sprinkles (optional)

Preheat oven to 375. Line a 9 x 13 pan with foil and spray lightly with cooking spray, and set aside. In a large bowl or the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Add the egg and egg white, sour cream, vanilla, and almond extract, and mix until well combined. Stir in the flour, baking powder, and salt to form a crumbly dough. Press the dough into the prepared pan to form an even layer, and poke the dough every few inches with a fork so it will bake evenly. Bake17-20 minutes or until lightly browned around the edges. Cool completely.

To make the frosting, beat together the butter, powdered sugar, and half and half until light and fluffy. Add the vanilla, salt, and food coloring, and beat again until fluffy. Spread over cooled cookies and add sprinkles. Cut into squares (I did 24 squares, but you can make them as big or small as you would like). Enjoy!
These delicious frosted sugar cookie bars have all the taste of sugar cookies, but without the rolling and cutting!

1.08.2021

Blueberry Streusel Baked French Toast

Yum
This blueberry streusel baked french toast is easy to make in advance, and totally delicious!
This blueberry streusel baked french toast is easy to make in advance, and totally delicious!
Now that we're in full-on winter mode, I am really missing all of the fresh fruits and vegetables we ate over the summer! One of our favorite summer traditions is berry picking at an adorable local farm that we love, and we always pick way more than we can eat. I use the extra berries to make jam and to bake delicious treats, and I usually end up freezing a lot of them to save for the colder months. I have a huge bag of blueberries in my freezer that I've been using for blueberry muffins, but I wanted to branch out a little, and decided it would be fun to use them in some baked french toast. This blueberry streusel baked french toast turned out completely delicious, and I love that it was so easy to make!
This blueberry streusel baked french toast is easy to make in advance, and totally delicious!
We love baked french toast around here, and I've already made several delicious varieties of it in the past (like this baked pumpkin french toast and apple cinnamon baked french toast). This blueberry version is equally tasty! I think it's especially delicious when it's made with homemade french bread, but store-bought will definitely work as well. It's super easy to make ahead of time, and I love that you can put it together the night before and then just pop it in the oven in the morning. If you're really short on time, you can skip chilling it in the fridge, but I definitely think the texture is better if it has chilled for at least 3-4 hours before baking. This blueberry streusel baked french toast is a fantastic breakfast that everyone will love!
Blueberry Streusel Baked French Toast

for the french toast:
1 loaf french bread
1 1/2 cups fresh or frozen blueberries
8 eggs
2 cups milk
1/2 cup heavy cream or half and half
3/4 cup sugar
2 tablespoons vanilla

for the streusel topping:
1/2 cup flour
1/2 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup cold butter

Grease a 9 x 13 baking dish and set aside. Cut the french bread into 1 inch cubes and place in the prepared baking dish. Mix in the blueberries. In a large bowl or measuring cup, whisk together the eggs, milk, cream, sugar, and vanilla. Pour the mixture over the bread pieces and blueberries. Cover with plastic wrap or foil and refrigerate for several hours or overnight. In a small bowl, whisk together the flour, brown sugar, cinnamon, and salt. Cut in the butter using a pastry blender or two knives, until the mixture resembles coarse crumbs. Refrigerate until ready to use.

When ready to bake, preheat the oven to 350. Sprinkle the streusel over the top of the french toast. Bake 45-55 minutes, or until the french toast only jiggles slightly when shaken and is golden brown on top. Let cool slightly before serving.
This blueberry streusel baked french toast is easy to make in advance, and totally delicious!

1.06.2021

Instant Pot White Chicken Chili

Yum
This instant pot white chicken chili is simple to make, and so hearty and delicious!
   
This instant pot white chicken chili is simple to make, and so hearty and delicious!

We've been lucky enough to have a pretty mild winter so far here in Portland, but we've entered a long stretch of rainy days, and things are feeling a little gloomy for me. We only get around eight-ish hours of daylight every day anyway, but with gray skies and rain pouring down most of the day, everything just feels damp and cold. I've been doing what I can to make things feel cozy and warm in the house, and we've really been enjoying cuddling together near the warm fireplace. Nothing says cozy like soup for dinner, and we've been enjoying a variety of soups, stews, and chilis lately. This instant pot white chicken chili is simple and quick to make, and always a family favorite! 
 
This instant pot white chicken chili is simple to make, and so hearty and delicious!

This chili is adapted from my delicious slow cooker chicken chili (so feel free to use that recipe instead if you don't have an instant pot). I love how the instant pot makes everything quicker and easier! The chicken is tender and delicious, and I love that it has that cooked-all-day flavor and texture after just 30 minutes in the instant pot. I used great northern beans and black beans because that's what I had on hand, but you can substitute whatever kind of beans are your favorite, in whatever combination you like. I love to serve this chili with some sweet corn muffins on the side. It's a hearty and delicious meal that's perfect for warming up a cold winter day!

This instant pot white chicken chili is simple to make, and so hearty and delicious!

Instant Pot White Chicken Chili

1 1/2 pounds boneless skinless chicken breast
1 1/2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon garlic powder
2 cups chicken broth
1 small can of green chiles
1 can black beans, drained and rinsed
1 can great northern beans, drained and rinsed
2 cups frozen corn
3 tablespoons butter
3 tablespoons flour
1/2 cup milk
1 teaspoon chicken base (or 1 bouillon cube), dissolved in 1/2 cup hot water
salt and pepper to taste
1/4 cup sour cream

for topping:
shredded cheese
tortilla strips
sour cream

Place the chicken breasts into the instant pot. Add the chili powder, cumin, garlic powder, chicken broth, green chiles, beans, and corn. Secure the lid on the pot. Cook at high pressure for 30 minutes. Allow the pressure to release for ten minutes, then use the manual release. Pull out the chicken breasts and shred using two forks, then return to the pot. While the pressure is releasing, melt the butter in a medium saucepan over medium heat. Whisk in the flour to form a paste. Cook 2-3 minutes, until light golden. Whisking constantly to prevent lumps, slowly add the milk and the water/chicken base mixture. Continue to cook until thickened, then add the salt and pepper. Pour the mixture into the instant pot, and stir to combine. Add the sour cream and stir until combined. Serve with toppings of your choice, and enjoy!

This instant pot white chicken chili is simple to make, and so hearty and delicious!

1.01.2021

Apple Cinnamon Dutch Baby

Yum
This apple cinnamon dutch baby pancake is made with simple ingredients, and super delicious!
This apple cinnamon dutch baby pancake is made with simple ingredients, and super delicious!
Happy New Year! After taking several months off to spend with my new baby (and posting sporadically for most of 2020 due to a difficult pregnancy), I'm hoping to get back in my groove this year and post more regularly on the blog. It's anyone's guess how successful I will actually be, but I'm at least starting the year with good intentions. :) I've never been very big on new year's resolutions, and this year I am setting the bar pretty low. My main goals for the new year are that we continue surviving, that we try to find as much joy as possible, and that we continue to be thankful for all of  our blessings, even when things are difficult. I have no idea what is to come this year, but 2020 proved that my little family is a lot more resilient than I had thought we were, so I'm hoping we will make it through!

We usually like to have a nice New Year's Day brunch as a family, but this year my husband signed up to work both New Year's Eve and New Year's Day, so the kids and I will be enjoying cold cereal and watching Netflix in our pajamas. :) If I was making brunch, though, this apple cinnamon dutch baby pancake would be at the top of my list. We make dutch baby pancakes pretty regularly around here, but this apple cinnamon variation is a new favorite! 
This apple cinnamon dutch baby pancake is made with simple ingredients, and super delicious!
I've seen these on the menu at some of our favorite breakfast restaurants, but had never actually tried one until I made this homemade version. The dutch baby batter is delicious as usual, and the apples bake until they're sweet, tender, and flavorful. The combination of the two is totally delicious! We ate ours with a little powdered sugar on top, but I'm sure they would also be delicious with a little drizzle of syrup. My kids could not get enough of these pancakes and everyone in my family cleared their plates. This is definitely a new favorite recipe!
This apple cinnamon dutch baby pancake is made with simple ingredients, and super delicious!
Apple Cinnamon Dutch Baby

for the apples:
6 tablespoons soft butter, divided
2 small apples, peeled and thinly sliced
1 tablespoon sugar
1 teaspoon cinnamon

for the batter:
6 eggs
1 1/2 tablespoons sugar
3/4 teaspoon salt
1 cup flour, sifted
1 cup milk
powdered sugar

Preheat the oven to 400. Add three tablespoons of butter to a 9 x 13 baking dish and place in the oven during the last ten minutes of preheating. Toss the apple slices with the cinnamon and sugar, then spread them evenly in the melted butter. To make the pancake batter, add the eggs to a blender and blend until light yellow. Add the sugar, salt, flour, milk, and remaining two tablespoons of butter, and blend until smooth. Pour the mixture over the apples in the pan. Bake 20 minutes, then reduce temperature to 350 and bake an additional 15-20 minutes, until the pancake is deep golden brown and puffed up. Sprinkle with powdered sugar and serve warm.
This apple cinnamon dutch baby pancake is made with simple ingredients, and super delicious!