December 8, 2010
December 4, 2010
Now I'm no fan of food coloring, but I'm not so stringent about whether they do get some in their foods. But actually adding it to something that I make from scratch using healthy and mostly organic ingredients just seems...wrong, you know?
We went fancy one Sunday and made strawberry-banana pancakes with fresh whipped cream. Sadie will eat anything if it has whipped cream on it.
1 1/2 c. milk
1 1/2 c. flour
Put the butter in the pan and set it into a 425 degree oven, then mix batter quickly while butter melts. Put eggs in blender container and whirl at high speed for 1 minute. With motor running, gradually pour in milk, then slowly add flour; continue whirling for 30 seconds. I use my Kitchen Aid mixer with the whisk, you could totally use a hand mixer as well.
(With a rotary beater, beat eggs until light and lemon colored; gradually beat in milk, then flour.)
Remove pan from oven with the butter melted and pour batter into the hot melted butter. Return the pan to the oven and bake until puffy and well browned, 20 to 25 minutes. Mine always takes longer to puff up, like 30-40 minutes. But my stove sucks.
Serve at once with any fruit topping, i.e. canned pie filling, hot fruit, fresh fruit. Syrup or powdered sugar is good, too.
Tip: Have everyone waiting at the table when the Dutch Baby comes out of the oven, while it is puffed up.
December 2, 2010
It's of new skin and baby sweat. It's sweet and spicy and buttery and breastmilky and so absolutely delicious and addictive that I find myself burying my nose in his neck and head countless times a day.
Time is running out, and I know that soon that smell will be gone for good.
There will be a time when my big, stinky teenagers will seem like they never could have been so small and sweet-smelling.