Everyone just HANG ON: before anyone flips out and says that the name of this recipe/term used is wrong, let me inform you that I have absolutely no idea which one is correct. This is a dish my friend introduced me to in college (no family background/history mentioned), and ever since I’ve just used various website/magazine recipes whenever the mood struck. However, since nothing is ever simple, I’ll go ahead and clarify: according to a quick (and I mean quick, actually under five minutes) Google and Wikipedia search, this style of pancake is closest to the German pfannkuchen or the Dutch pannekoeken. Here in the US, most of the links use german pancakes, dutch pancakes, and dutch babies/dutch baby pancakes interchangeably, so hopefully that quells any internet fury. For real, it’s just a super delicious dish I made again recently and thought fit to share. …
Oh hey there! Yeah, it’s been a while- nearly a year actually. I could easily go on about how various components of life got in the way of cooking regularly (let alone blogging) but isn’t that always the case? I think it is, so let’s just jump back in: I spent most of this summer doing not so fun stuff (medical tests, job hunt, bleh) but in August, my dad and I took a road trip up to Maine. It was pretty great, the weather was lovely, we ate lots of fresh produce and seafood (I may have gotten a little carried away over wild blueberries), took a boat ride (I learned so much about lobsters!) and best of all, took a LOT of photos. …
First thing’s first: hi there! Welcome to September, aka the best time of the year (totally unrelated: it’s also the month of my birthday)- summer is on its way out, yet there’s still tons of great produce to be found (give me all the tomatoes). The days are often still sunny and bright, but all the gross August humidity has cleared. If you have an ac/central air: the end of expensive energy bills is nigh! Perhaps best of all, you can begin to enjoy sweater weather without any threat of the dreaded pumpkin spice latte insanity. It’s. too. damn. early….
Last installment in my Ultimate Chocolate Cake nomcast series airs today! We’ll be covering assembly and frosting, check it out here on Thursday 9/15 at 3pm EST.
Part 2 airs today, Friday 9/9, at 12pm EST. Tune in here!
Update: Original airing had to be delayed/rescheduled due to multiple issues/mercury in retrograde (kidding…kind of) so the new link to the video is right HERE. The old one above is still up, just in case you want to listen to me ramble for five minutes about trying to get the feed started/check out my super chic hairdo.
Part 1 airs today! Check it out here.
It’s me, Zoë, again, writing to let you know about this new thing I’m doing over on Nom (ya know, that other place where I ramble about food/baking?): weekly series on recipes, mostly ones that are a bit on the complicated side and benefit from being broken down into segments. This week I’m revisiting an old favorite, crack pie! The post/recipe on the site can be found here, and the part one of the “series” can be found here (warning: it’s long, and I ramble, aka the usual) and today at 2:30pm EST is part two. Tune in on my nom channel, Baking Without Pants (yeah, same name) for the rest!
Hey y’all! I’m doing my first Nomcast today at 4:30pm EST making these great French treats- tune in on my nom channel here!
So, uh… yeah, this is another late post, in that the sour cherry season (all 3 weeks of it) is totally over now, thus rendering the titular version of these hybrid fruit crisp-cookies somewhat irrelevant until next summer. (hey July 2017, I hate you already) That said, this recipe is too good to file away for that long and, more importantly, not limited to just one elusive summer berry…