BANANA POMEGRANATE DUTCH BABY PANCAKE

it's FINALLY friday! i don't know about you, but this week seemed like it took forever to get through. maybe i am still going through those post christmas blues. now we can dream about sleeping in tomororw & delicious weekend brunches! if you don't want to brave the cold & go out, this dutch baby makes for the perfect breakfast, brunch or even dessert. it is kind of like one giant yorkshire pudding topped with sweet fruit & sugar. i absolutely love watching it puff up high in the oven. i pretty much sit & stare through the oven window until it is done. i tried so hard to get a picture of it straight out of the oven before it began to flatten, but i failed. SO.. i guess you'll just have to make it & see it for yourself. have a good weekend! xo

ingredients

for the dutch baby

• 3 eggs, room temperature
• 2/3 cup whole milk, room temperature
• 2/3 cup all purpose flour
• 1/2 teaspoon pure vanilla extract
• 1 pinch cinnamon
• 1 pinch salt
• 1/4 cup unsalted butter

for the banana pomegranate foster

• 1 tablespoon butter
• 1/4 cup brown sugar
• 1 pinch salt
• 1 pinch cinnamon
• 1/2 teaspoon pure vanilla extract
• 1 tablespoon rum
• 1-2 bananas
• 1/2 cup pomegranate seeds

directions

for the dutch baby

• with the skillet in the oven, preheat to 450 degrees.
• using an electric mixer or blender, beat eggs until frothy. add in milk, flour, vanilla, cinnamon & salt. beat for an additional minute, until the batter is smooth.
• once oven is preheated, remove pan & add the butter. coat the pan with butter, add the batter & immediately place back in oven.
• bake for 20 minutes, until the dutch baby puffs up & is golden brown. do not open the oven door until it is done cooking!

for the banana pomegranate foster

• while the dutch baby is cooking, make the topping.
• in a skillet over medium heat add butter, brown sugar, salt, cinnamon, vanilla & rum.
• bring to a boil to ensure the sugar has fully dissolved.
• add the bananas & cook for a minute or two.
• spread over the dutch baby straight from the oven, top with fresh pomegranates & powdered sugar. serve immediately!

CANDIED GINGER CUPCAKES + CREAM CHEESE FROSTING

today i am teaming up with the ontario SPCA to kick off national cupcake day, which takes place february 29th, 2016! national cupcake day is a canada wide fundraiser to raise money for animals in need. if you know me personally or through my social media feed, you probably know that i am slightly obsessed with my dog buddy holly. she.. yes she, is an eight year old pomeranian + chiuhuha mix that i adopted seven years ago! to participate in national cupcake day, you just choose a local participating SPCA or humane society & raise money for them by selling cupcakes. it's kind of like a canada wide cupcake party with family, friends, co workers & animal lovers! there is also an early bird sign up contest where you will be entered for a chance to win a kitchen aid stand mixer if you sign-up and raise $50 online before january 30th! imagine how many cupcakes you could bust out with one of those. i made a candied ginger cupcake with a cream cheese frosting. it is kind of like a gingerbread, but NOT because i know if i call it that, everyone will think of christmas. these are just gingery & wintery! if you need more cupcake inspiration check out my recipe archive! there are peppermint chocolate cupcakes, coconut cupcakes, carrot & apple cupcakes.. yeah i like cupcakes. now get baking, for all the other buddy holly's out there who aren't as spoiled as she is.

ingredients

for the candied ginger cupcakes

• 1/2 cup vegetable oil
• 3/4 cup raw sugar
• 1 large egg
• 1/3 cup molasses
• 1 teaspoon pure vanilla extract
• 1 1/3 cup flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 pinch of salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/3 cup candied ginger, chopped

for the cream cheese frosting

• 1/4 cup unsalted butter, room temperature
• 2 cups powdered sugar, or to taste
• 1 teaspoon pure vanilla extract
• 1 8oz brick cream cheese, cold
• raw sugar, for sprinkleing
• candied ginger, for topping

directions

for the candied ginger cupcakes

• preheat oven to 325 degrees.
• in the bowl of a stand mixer beat oil, sugar, egg, molasses & vanilla until light/fluffy.
• in a separate bowl sift flour, baking powder, baking soda, salt, cinnamon, ginger, cloves & nutmeg. gradually add this to the stand mixer at low speed.
• once batter is smooth, stir in candied ginger & evenly divide amongst 12 lined cupcake tins.
• bake for 15-20 minutes, until an inserted toothpick comes out clean. let cool fully before frosting!

for the cream cheese frosting

• beat butter, sugar and vanilla on high until light & fluffy (about 8-10 minutes).
• throw in cream cheese one tablespoon at a time until it is JUST evenly combined. the frosting should remain fluffy. if you over mix it will turn runny.
• pipe or frost cupcakes as desired. finish off with raw sugar & a piece of candied ginger.

thank you to the ontario SPCA for sponsoring this post. to find out who in your area is participating, check out the national cupcake day website here. don’t forget to sign up before January 30th for a chance to win a kitchen aid stand mixer!

FRENCH ONION SOUP

last night i attended a william's sonoma french inspired dinner party.. okay it was a virtual dinner party. it was in partnership with le creuset to show off the new (vintage inspired) mix & match dutch ovens, aren't they beautiful? i decided to bring a classic french onion soup as my dish. the perfect warm & cozy meal for a cold winter day! french onion soup is a rather minimal dish, as the soup itself is simply onions & beef stock. therefore, it is important to use a high quality beef stock & be patient while caramelizing those onions! it is a slow process, but the more caramelized the onions are, the better the final soup will be! i topped mine with baked, cheesey croutons made from a french baguette.. BUT you can also drop in cubes of crusty bread, sprinkle it generously with cheese & broil it until the cheese is melted & browned. the more cheese the better!

ingredients

for the soup

• 2 pounds yellow onions, sliced
• 1/4 cup unsalted butter
• 2 tablespoons extra virgin olive oil
• 1 tablespoon fresh thyme + 2-3 sprigs
• 3 cloves garlic, minced
• 1 pinch raw sugar
• salt & pepper, to taste
• 6 cups beef stock (store bought or homemade)
• 1 cup beer (i used a light beer, can use a dark beer or dry wine)
• 1 bay leaf

for the croutons

• 1 french baguette
• 2 tablespoons extra virgin olive oil
• salt & pepper, to taste
• 1 cup jarlsberg or swiss cheese, grated

directions

for the soup

• in a large pot on low heat add the onions, butter, olive oil, thyme, garlic, salt & pepper. cook for 20-25 minutes, until the onions soften & become translucent.
• turn heat to medium & add the raw sugar. stirring ofen, cook until the onions have turned a rich caramel brown. this will take another 15 minutes.
• add the beer to deglaze the pot, scrapping back in all the brown bits of flavour.
• add the beef stock, bay leaf & additional thyme sprigs. turn heat back to low & simmer for 25 minutes. while soup simmers, prepare the croutons.

for the croutons

• preheat oven to 400 degrees. slice baguette into 1/2 inch thick slices. brush each side with olive oil & sprinkle with a touch of salt & pepper.
• bake for 5 minutes, until the bread begins to brown. remove from heat & top with cheese. place back in oven for another 2-3 minutes, until the cheese fully melts.
• if you wish to brown the cheese, broil the croutons for 1-2 minutes.

to serve

• when ready to serve, remove bay leaf & thyme sprigs from soup, top with straight from oven croutons & sprinkle with fresh thyme.

this post is part of the williams sonoma 60th anniversary virtual dinner party with le creuset! check out the rest of the menu on instagram using the hashtag #wsglobalflavor & enter williams sonoma's contest to win a trip to france here.