Thursday, January 9, 2014

vanilla chia yogurt with berries

Have you all discovered the chia seed? It's my absolute new favorite thing to cook with/bake with/top everything with. The little seeds are minuscule (like the size of ground pepper practically) but they pack some major health benefits and a dose of protein. My dad bought me this book for the holidays and I instantly flagged the recipe for chia seed yogurt. It's incredibly simple and delicious, and it has the best texture. We made a giant portion and then dished some out for breakfast every morning.

vanilla chia yogurt with berries
adapted from giada de laurentiis
(makes 4 servings)

1 cup unsweetened almond milk
1 cup 0% fat Greek yogurt
2 tablespoons pure maple syrup
1 teaspoon pure vanilla extra
Pinch kosher salt
1/4 cup chia seeds
Optional toppings: raspberries, blackberries, pumpkin seeds

In a medium bowl, whisk the almond milk, yogurt, maple syrup, vanilla, and salt until blended through. Whisk in the chia seeds and let stand for 30 minutes. Cover with plastic wrap and let set in fridge for 6-8 hours or overnight. Top with your favorite berries and pumpkin seeds for crunch.

Sunday, January 5, 2014

browned butter dutch baby

Josh whipped up this guy for a holiday breakfast for the family. The dutch baby is sort of crepe-like. We dusted our slices in powdered sugar and it was absolutely heavenly. The browned butter was actually an accident, but lent such a fantastic warm and nutty flavor - it's a must.

Josh's dad suggested making this again with cinnamon and orange in the batter and topping the whole thing sauteed cinnamon apples. Sounds like the ideal Sunday morning to me!

browned butter dutch baby
adapted from Alton Brown

3 T butter, separated
1/2 cup flour
3 T granulated sugar
1/2 t salt
1/2 cup whole milk
2 large eggs, room temperature
Lemon wedges
Powdered sugar

Preheat oven to 375 degrees. Place 2 tablespoons of cold butter in a 10-inch cast iron skillet and set in oven for 15 minutes or until butter begins to brown and is slightly nutty in scent.

Mix flour, sugar, salt, milk, eggs, and 1 tablespoon of melted butter in a food processor. Pour mixture into the preheated skillet. Bake for 30 to 35 minutes, or until pancake is puffed and golden brown. Serve with lemon wedges and powdered sugar.