Friday, October 15, 2010

german oven pancakes

These are a delicious alternative to regular pancakes and so much easier and less time consuming.  Some people call them Dutch Babies or other various names.

1/2 cup milk
1/2 cup flour
3 large eggs
dash of salt
1 to 2 tablespoons of butter or margarine
Preheat your oven to 425° F. I usually use two smaller pans and do one recipe in each or you can double the recipe and use a 9x13 pan.

Place the butter in the bottom of the pan and place it in the oven while it's preheating to melt it (Don't let it start to burn though).  Mix your milk, flour, eggs and salt in a bowl. Use a wire whisk to blend, but make sure all the lumps have disappeared before moving on. (Some people blend this in a food processor but I don't) When you've got your mix ready, pour it over the melted butter in your pan, and place it back in the oven. Bake for 10-15 minutes or until golden brown. Edges will be puffed up. I like to server with powdered sugar or Nutella or both (that's why I like to make two).

Wednesday, October 6, 2010

Pumpkin Chocolate-Chip Squares

These are ridiculously good. And they go great with beer. You should make some.

Makes 24

  • 2 cups all-purpose flour (spooned and leveled)
  • 1 tablespoon pumpkin pie spice
If you can't find pumpkin-pie spice, substitute 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/2 teaspoon each allspice and cloves (all ground).

  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 1/4 cups sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup canned pumpkin puree
  • 1 package (12 ounces) semisweet chocolate chips


  1. Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.
  2. With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.
  3. Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.
  4. Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.
From Everyday Food, November 2004