After a brief hiatus, Shortbread is back to life and ready to bring y’all some tasty recipes for your kitchen! First up is this Dutch Baby with Bacon Maple Syrup. If you haven’t ever made one of these before, you won’t believe how simple it is. The batter is made in the blender, just like my crepe batter, but is doesn’t need to rest at all and you just pour all of it in a preheated skillet and bake.
Which brings me to the post title warning: DON’T FORGET THAT THE HANDLE OF THE PAN IS HOT!!! Unfortunately, the deliciousness of this dish did not take away the burning in my hand, but it did take my mind off of it for a few minutes. Especially when generously covered with Bacon Maple Syrup. Let me just say that one more time…Bacon Maple Syrup. Which is also so easy and so delicious and not at all limited to use in this recipe only!
Dutch Baby with Bacon Maple Syrup
serves 4 to 6
- 3 eggs
- 3/4 cup all-purpose flour
- 3/4 cup milk
- 3/4 tsp. vanilla extract
- 4 Tbs. (1/2 stick) unsalted butter
- 2 bacon slices, diced
- 1/2 cup maple syrup
- confectioner’s sugar
- whipped cream (optional)
- Put an 11-inch skillet or oven proof sauté pan in a cold oven and preheat the oven to 475°F.
- Put the eggs, flour, milk and vanilla in a blender. Blend on high until frothy, about 30 seconds, stopping the blender to scrape down the sides as needed.
- When the oven is preheated, add the butter to the hot skillet and return it to the oven until the butter melts and browns, 2 to 3 minutes.
- Carefully pour the batter into the hot skillet and bake until the Dutch baby is lightly browned and the sides have risen, 17 to 19 minutes.
- Meanwhile, heat a smaller pan over medium-high heat. Add the bacon and cook, stirring occasionally, until crisp and browned, 6 to 8 minutes.
- Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Discard the fat in the pan. Return the bacon to the pan and add the maple syrup. Simmer over medium heat for 20 seconds. Remove from the heat and cover to keep warm.
- Remove the skillet from the oven and let the Dutch baby cool for 3 to 4 minutes. Cut the Dutch baby into wedges and dust with confectioners’ sugar. Serve immediately with the bacon syrup and whipped cream if desired.
adapted from Williams-Sonoma Recipes
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Whew! I have to say I feel like I just ran a marathon after making these Pecan Sticky Buns. It’s a good thing though, that these take so much time and effort to make because if it were easier I might be tempted to make them more often and that would not be good for my thighs.
The recipe for these buns (which was contributed by Nancy Silverton – love her) begins with making a brioche dough, which in itself is a fairly complicated and time consuming process with lots of rising and chilling and rolling. Then once the dough is made, it is made into buns with a lot more rolling and chilling and rising. And a lot of butter.
Even though there were a ton of steps in the recipe, they were all very easy to follow and really caused me no problems. And the end result was the best sticky bun I have ever put in my mouth, with super flaky layers of dough and a nutty caramel topping. Definitely worth the extra effort.
If you are tempted to try your hand at making this recipe you can visit this week’s Tuesdays with Dorie/Baking with Julia hostesses, Lynn of Eat Drink Man Woman Dogs Cat and Nicole of Cookies on Friday.
It would seem logical that one should be able to find a recipe for shortbread on a blog named Shortbread, right? Possibly even in the very first post one might think. Well, it just didn’t quite work out that way here.
I suppose the reason is mainly that I wanted to make sure that if there was a recipe for shortbread, that it would be the best one I could give you. So (drumroll) here it is! I give you my favorite Shortbread recipe that is buttery, crumbly, and perfectly sweet. I know, it’s about time.
makes 16 pieces
- 1 cup (8 ounces) butter, softened
- 1/2 cup (4 ounces) granulated sugar, plus extra for top
- 1 cup (8 ounces) all-purpose flour
- 1/2 cup (4 ounces) corn flour or fine semolina*
- 1/4 tsp salt (if using unsalted butter)
- Preheat oven to 325 degrees.
- Sift flours and salt (if using) together into a bowl. Set aside.
- Beat together butter and sugar with a stand or hand mixer until creamy.
- Gradually add flour mixture to butter/sugar mixture and blend just until it comes together as a dough.
- Dump dough out onto a piece of parchment or a lightly floured surface and divide into two halves. Gently shape halves into discs and press each into two 8-inch round tart pans or cake tins. (Alternately, shape all the dough into a rectangle and press into a 9×13 inch baking pan.)
- Using a fork, either prick holes all over the dough or press the tines around the outer edges (or both).
- Bake for 35-45 minutes until pale golden all over.
- Remove from the oven and dust top with sugar. Cut each into 8 triangles (or 16 squares) while still warm, then let cool completely before removing from pan.
*I use Bob’s Red Mill Corn Flour. If you can’t find or don’t have corn/semolina flour, the recipe will still work using just all-purpose flour.
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Alright, this post is going to be short and sweet – not unlike this week’s Tuesdays with Dorie/Baking with Julia pick, Lemon Loaf Cake contributed by Norman Love. By that I mean that this cake couldn’t be easier to put together, and the result is a nice little lemony pound cake with a dense crumb that takes well to toasting, piling up with strawberries or peaches, or just eating as is.
No need to dirty up your mixer, this cake is made the old fashioned way with a whisk and a sifter. It only uses lemon zest, so if you’re after an extra shot of lemon flavor I would add in a little juice too. And it just begs for a little lemon glaze.
Please visit the blogs of our lovely hostesses, Truc of Treats and Michelle of The Beauty of Life for the recipe.
Pizza Rustica, this week’s Tuesdays with Dorie/Baking with Julia recipe, is not exactly what most people think of when they hear the word pizza. This is actually a traditional Italian dish translated as “rustic pie” that is made with a sweet pie crust and a cheesy, meaty, egg based filling. It is usually eaten at room temperature or even cold, and often as an appetizer according to Nick Malgieri, the contributor of the recipe. The Italian version of quiche maybe?
The major difference is in the crust. It is a basic Italian pastry dough called pasta frolla which is used in most of their pie recipes, either sweet or savory. It is made with a good amount of sugar added to the flour with eggs to bind it together. The recipe did not call for chilling the dough or pre-baking it, but it rolled out without problem and baked up just perfectly.
In the filling you will find ricotta cheese, eggs, mozzarella cheese and Pecorino Romano, along with prosciutto and parsley. This savory filling, especially with the salty Romano cheese and prosciutto, is used to provide a pleasing contrast to the sweet crust. I thought it was an interesting combination but I did feel like the filling lacked a little “oomph” which might possibly be cured by adding more of the Romano cheese, another salty meat, or a few more seasonings.
We had a slice warm with our dinner the night is was made, then I tried a bite once it was completely cool, and then had a cold slice for breakfast the next day and I liked it equally well at all temperatures! This was a really fun recipe to make and not extremely complicated either. I’m sure the other TwD’ers will provide a ton of ideas for additions and variations of it too.
If you’d like to try this one out, visit our lovely hostesses for the week, Emily of Capitol Region Dining and Raelynn of The Place They Call Home where you will find this recipe!
The end is near, VERY near. The end of winter, I mean. I’ve already sworn off heavy sweaters no matter what. I’m getting ready to buy some colorful flowers for my porch. Daylight savings is about to begin. THIS IS IT!
As for my kitchen, this cookie will probably be the last of the winter warm-spiced sweets that will be coming out of it before the light citrus and floral flavors take over. Rugelach, with a cinnamon-sugar, nut and dried fruit filling, is the recipe for this week’s Tuesdays with Dorie/Baking with Julia.
The recipe was contributed by Lauren Groveman and is slightly different from Rugelach that I have tried in the past whereby it is rolled up lengthwise and sliced and then drenched in cinnamon-sugar-nut crumbs before baking. The dough is traditional, made with cream cheese and butter which is easy to work with and bakes up fluffy and tender and is really hard to mess up.
I used a natural apricot preserve for my filling, along with pecans and walnuts and a dried fruit mix from King Arthur Flour that includes apricots, raisins, pineapple cubes, dates, and cranberries. I didn’t need to plump the fruit at all and the mix of flavors with the sugar and cinnamon was delicious. I think the idea of rolling these in the cinnamon-sugar-nut mixture was brilliant. It gave these cookies that little something extra that causes them to be slightly addictive.
This is not a ‘throw it all together and bake’ recipe, however. It is fairly complicated and involves a lot of chilling. I spread it out over three days – making the dough on day one, filling and rolling on day two, and coating and baking on day three. You could do it in one if you started early enough, but it really needs at least two. And I would suggest if you want to store some to bake later, freeze the logs after rolling them up but before coating them, just make sure to put aside half of the coating mixture in a bag to freeze with them.
Thanks to the Tuesdays with Dorie/Baking with Julia hostesses for this week, Jessica of My Baking Heart, and Margaret of The Urban Hiker. You can find this fabulous recipe on their sites or in the lovely book Baking with Julia by Dorie Greenspan.
Today it’s Tuesdays with Dorie – Baking with Julia and this week we baked David Ogonowski’s Chocolate Truffle Tartlets. They’re made with a dark chocolate tart crust and a filling of butter, bittersweet chocolate, egg yolks, and sugar. White chocolate, milk chocolate, and biscotti chunks are added to the filling before baking to push these tartlets over the top.
The recipe makes six 4 1/2 inch tartlets, but I only had four pans, so instead of trying to do some complicated math or only making three and risking a fight amongst the children, I halved both the dough and filling recipes and divided them up into four portions. I had to roll the dough a little thinner but it still puffed up nicely when baked and made a significant crust. The recipe also instructs you to remove the bottoms from the tartlet pans, but I left mine in (’cause I was scared) and they came out just fine.
The filling didn’t completely fill up the shells either, but once I tasted the end product I was kind of grateful that they weren’t any thicker. These babies are RICH. I would describe the texture of the filling as a kind of brownie/fudge hybrid. They came out of the oven with that papery top you get on the best brownies and the inside was soft and a little fudge-y. I almost didn’t add the biscotti to them because the idea just sounded wacky, but in the end I did, and I almost think that is the best part. The whole thing is just so dang chocolatey that the biscotti adds that little bit of relief from chocolate overload.
I must admit that these tartlets had mixed reviews at my house, being deemed “too chocolatey” by the person who picks the chocolate chips out of the chocolate chip cookies (husband), and thoroughly enjoyed by another who was in the throes of some serious chocolate cravings (me). Ultimately, I think this is the perfect recipe for a true chocolate lover – someone who doesn’t simply enjoy a Hershey’s milk chocolate bar but who also really digs the deep dark 70% and higher chocolate.
Our hostesses for the week are Steph, Spike, Jaime and Jessica, just click on their names to check out the recipe or you can get this fabulous book yourself by clicking here.