fig, honey & almond dutch baby

 

okay, before i get started talking about this dutch baby.. can we talk about how beautiful fresh figs are? i get excited everytime i get to photograph them, which isn't as often as it should be. should i make 2018 the year of fresh figs? i think there will be a fig decorated cake in the near future...

now this fig, honey & almond dutch baby! you know by now how much i love making a dutch baby dish for breakfast. it is like a puffed pancake topped with fresh fruit, powdered sugar & whipped cream. this one is a little different then usual though. i incorporated equal parts bob's red mill super fine almond flour & bob's red mill organic all purpose flour in the batter. i also sweetened it with a touch of honey. the consistency of bob's red mill's super fine almond flour is perfect for baking as it produces a smooth final dish.

i also drizzled the cooked dutch baby with honey opposed to my usual maple syrup because honey pairs so well with fresh figs. i don't think there is a single person who wouldn't want to wake up on a sunday morning to this dish! while you can use any type of oven safe frying pan, i highly recommend sticking to a cast iron skillet. it really helps crisp and brown the edges & crust.

ingredients

directions

  • in a blender add the eggs, whole milk, all purpose flour, almond flour, vanilla, 2 teaspoons honey and sea salt. blend until smooth. let mixture rest for 20 minutes at room temperature.
  • while mixture rests, place the cast iron skillet in the oven and preheat to 450 degrees.
  • once oven is heated, remove skillet from oven (be careful it is very hot) and add the butter to the pan. swirl the butter around the pan until it is fully melted.
  • immediately pour in the batter and place it back in oven.
  • bake for 20 minutes, until it puffs and the edges are golden brown. do not open the oven door while the dutch baby is baking!
  • top with powdered sugar, figs and drizzle with remaining honey.
  • slice and serve with a dallop of fresh whipped cream.

this post was created in partnership with bob's red mill! thank you for supporting the brands that support this blog. xo

matcha waffles (breakfast in bed)

 

with valentine's right around the corner, i thought creating the dreamiest breakfast in bed would be a perfect way to celebrate! justin & i are not huge on valentine's day, but i do love making us both a fancy breakfast in bed so we can enjoy a relaxing morning together. this recipe is a classic belgium waffle with a matcha twist. i used aiya matcha's cooking grade blend so the matcha flavour doesn't get lost with the other ingredients. whipping the egg whites separately produces a fluffier waffle, i highly reccomend that you don't skip this step! lastly, because i prefer a little sweetener in my waffle batter i used both maple syrup & raw sugar. plus, a heavy drizzle of maple syrup before eating of course!

p.s. the backdrop to this beautiful blush bedroom is wallpapered in farrow & ball's blostma print. we had it installed just before christmas (i blogged all the details here) & i absolutely love the detail & softness of the design. i am always looking for new walls to hang wallpaper on in the house because i can't get enough of it.

happy valentine's! check out my last two blog post for more valentine's day inspiration. xo

ingredients

  • 1/4 cup unsalted butter, melted
  • 1 egg, separated
  • 2 tablespoons maple syrup, plus more for serving
  • 2 tablespoons raw sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup whole milk
  • 2 teaspoons aiya's cooking grade matcha
  • 1 1/4 cup all purpose flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • whipped cream, for serving
  • fresh berries, for serving

directions

  • in a large mixing bowl whisk together the butter, egg yolk, honey, sugar & vanilla extract.
  • add milk. stir until smooth.
  • in a separate mixing bowl sift together the flour, baking powder & salt.
  • add the dry ingredients to the wet ingredients & stir until a lumpy batter is formed.
  • whisk the remaining egg white to stiff peaks. gently fold egg white into the batter, ensuring not to deflate the whites.
  • heat and grease waffle iron. cook waffles according to your waffle makers instructions.
  • serve with fresh whipped cream, berries & maple syrup.

chocolate coconut tart

 

holy snow day!!! my neck of the woods is getting hit with snow all week long which means i am staying in the kitchen where it is warm. today is part two of valentine's week & of course it involves chocolate. when it comes to valentine's day, i am quite traditional in the sense that there has to be chocolate. flowers i can do without, but give me ALL the chocolate desserts i can handle! this chocolate coconut tart is so decadent, it will satisfy every chocolate lovers craving. it is a no bake tart with a ganache style filling. to give it a coconut flavour twist, i incorporated flaked coconut in the graham cracker crust & used lorann oils coconut bakery emulsion in the chocolate filling! it adds the perfect punch of coconut flavour without over powering the richness from the dark chocolate & cream. because the tarts main ingredient is dark chocolate, i reccomend using the highest quality chocolate you can get your hands on!

ingredients

for the crust

  • 2 cups graham cracker crumbs
  • 1/3 cup unsweetened shredded coconut
  • 1/3 cup white sugar
  • 1/4 teaspoon sea salt
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon lorann oils coconut bakery emulsion

for the filling

  • 1 1/2 cup heavy cream
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon lorann oils coconut bakery emulsion
  • 1 pinch sea salt
  • 6 tablespoons unsalted butter, cold & cubed
  • 200 grams high quality dark chocolate, roughly chopped
  • coconut chips, for topping

directions

for the crust

  • in a large mixing bowl toss together the graham cracker crumbs, coconut, sugar and sea salt.
  • add the butter, vanilla extract & coconut emulsion. stir well.
  • pour mixture into one large or two small tart pans. shape into a firm crust & refrigerate while you prepare the filling.

for the filling

  • in a saucepan over medium heat add the heavy cream, sugar, vanilla extract, coconut emulsion & salt. stir occasionally & bring to a boil.
  • immediately remove pan from heat & add the butter cubes + chopped chocolate. stir vigorously until the mixture is silky & smooth.
  • pour into the pre-baked crust & place in fridge.
  • chill tart for two hours to set. sprinkle with coconut chips before serving.