Sunday, January 10, 2016

What-What?! Week of January 10th

This week has been busy.  We took the kids to the dentist, and that went well; no need for fillings or anything.  Poor Oz was sad and unhappy about getting his teeth checked, but he had a good time with their toys anyway.  The kids have also been sick.  Corwin caught some sort of virus, and it's slowly made its way around the house.  Corwin was sick for about two days with a fever, then a few days went by and Saffron was sick with a fever for about two days, and now Osric is sick, but not with a fever.  So we've stayed home all weekend.

On the other hand, it's been a very productive weekend so far.  I spotted a good deal on metal shelving at Home Depot, so we bought two shelves and put them up in the garage.  Then we rearranged the kitchen, moved some stuff to the garage, and generally organized things.  The husband also took the Christmas tree to a recycling event, so our living room is significantly less cluttered now, too.

Apple Brown Sugar Dutch Baby

(No picture -- ate it too fast)
Earlier in the week, I wanted something sweet for dinner.  I normally make a dutch baby with cherries or cranberries, but I found myself without either.  Apples made a great substitute, and the brown sugar caramelizes while the dish is cooking, which really kicks it up a notch.  Some toasted almonds or pecans would be lovely addition for next time.

Ingredients
  • 6 Eggs
  • 2 tablespoons granulated Sugar
  • 1.5 cups Flour
  • 1.5 cups Milk
  • 1 teaspoon Vanilla extract
  • Pinch of salt
  • 6 tablespoons Butter
  • 2 cups chopped Apple
  • 1/2 cup Brown sugar

Preheat oven to 425 degrees.  Whisk the eggs, granulated sugar, flour, milk, vanilla extract and salt until well combined but still lumpy.  Put aside.  In a 12-inch ovenproof skillet, melt butter, then add apples and brown sugar.  Let this cook on medium until the apples are soft and the brown sugar has started to caramelize, about five minutes.  Give the batter one more mix, then carefully pour over the apples, making sure to cover them completely.  Put the skillet in the oven and bake for 18-23 minutes, until the dutch baby is browned and puffy.  Enjoy!

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