Our breakfast obsession {dutch babies}

Hearing your children cheer to eat 'babies' is a little creepy, especially early in the morning. But it happens almost every day at present. Because the girls discovered the dutch baby.

A dutch baby is essentially your eggs and toast, but in a custardy pie with a flaky top. Doesn't that sound worthy of a two year old's obsession?

With all the convenience breakfast foods available, it can be hard to muster the energy to make a hot breakfast. I get it. I don't like cleaning dishes any more than the next momma who'd rather move on to her yoga routine than pick up a soapy sponge. That might be why I'm so obliging with this meal. It is no messier than scrambled eggs and actually requires less of my attention while it cooks. I stand in a stupor watching espresso drip down while this sits in the oven. Not so when I scramble eggs. Either the eggs come out a little brown and firm while I make coffee, or I don't get coffee. You can guess how I usually serve eggs. {If you come over for breakfast, don't worry. I hand over the reins to Tim for large group scrambled eggs. His are always perfect thanks to the hawk-like vigilance he learned from his dad. I just worry over the coffee.}

Without further procrastination:

Dutch Babies {GF}

Ingredients
1 c milk
4 eggs
1 c flour {can use whole grain like buckwheat, oat, sorghum}
Pinch of salt
Dash of nutmeg
1/2 t lemon zest*

1-2 T butter for pan

Directions
Preheat oven to 475. Place an oven safe 9-10" skillet in the oven as it preheats.

While oven preheats, combine milk and eggs in blender. Blend until eggs are incorporated {about 30 seconds}. Add remaining ingredients and mix until smooth {about 1 minutes}. Allow to sit while oven preheats to soften whole grain flour.

When oven is preheated, remove skillet {Use a potholder!} and melt butter in pan, rotating to cover the bottom and sides of skillet. Pulse batter once more to mix in any settled flour, then pour in skillet. Place skillet in middle of oven. Bake for 14-16 minutes.

Makes enough for our family of 4.

Add some fresh fruit {we suggest blueberries}, and you've got a complete breakfast. Enjoy!

For the gluten free peeps: Dutch babies are our replacement for french toast. The flavor is very similar without using a loaf of gf bread on breakfast.

*DH found pure lemon oil, not an essential oil, at a cake decorating shop ~ perfect easy substitute for lemon zest. One of my favorite pantry staples.

Adapted from this recipe

Spinach Crust Pizza

Anyone else wonder why the hospital staff let you leave with your children? I just blamed the cat for failing to recycle his empty food can.

Which leads me to another confession: I open the can of food and drop it outside the back door for the world's greatest cat.

This mini catharsis has nothing to do with the body of my post. It's just the moment I'm living in. Hanging out in the back yard between events. Big one is feeding me pebble pancakes while small ones harasses, I mean cooks for the world's greatest cat.

A jam packed weekend... I miss picking up a pizza from Costco or even better, Papa Murphey's. I don't like griping about the gluten free thing. A modified diet is an easy solution to avoid weekly migraines. But convenience was nice.

We've battled through several gf pizza recipes, none with great success. But then I stumbled upon a recipe from Mollie Katzen in the Moosewood Cookbook. I had to make instant adjustments based on what my crisper contained, but we now have a terrific gluten free pizza crust.

Without yeast, you can pull the finished pizza out of the oven an hour after you start the recipe. And, for you Mommas who like to fortify everything with veggies {sounds much less deceptive than 'sneak'}, the crust is spinach. Join me as a dance a recipe jig!

source

Spinach-Crust Pizza

Ingredients:
1 bag fresh spinach, chopped
2 eggs, beaten
1/4 c whole wheat/grain flour {millet, sorghum, buckwheat, etc...}
1/2 c shredded mozzarella
1/2 c grated parmesan
2 T olive oil
salt, crushed red pepper, basil to taste

Directions:
Mix all ingredients together, then press into a greased pie plate {deep dish} or 9x13 casserole dish {thin crust}. Bake at 415 degrees for 30-35 minutes until the crust is crispy and edges turn golden brown.

Remove from oven and top with your favorites. Ours are:
Saute'd mushrooms
Fresh tomatoes
Onions
Pine nuts
Sun-dried tomatoes
Black olives
More cheese!

Bake for 10-15 minutes or until the cheese is to your liking. Slice and serve!