RECIPE: BIG PUFFY SKILLET PANCAKE

I adore these giant skillet pancakes, sometimes called a Dutch Baby. Sooo much easier for a party than standing at the stove and flipping lots of regular pancakes. I learned this from a friend many years ago in Iowa. I didn't write the recipe down so I recreated it from scratch and as I was testing, I've learned there are a couple of tricks to making a great puffy pancake. First, make sure the sides and bottom of your pan are buttered and also make sure the oven rack is lowered near the bottom of the oven so the pancake will not burn around the edges as the pancake puffs like this one below has. Set the oven to 400 degrees F -but after 15 minutes, up the temp to 425 degrees for the final 10 minutes of baking, checking frequently.

So I learned after a few attempts to lower the rack before you start baking so the edges do not burn.

My favorite way to serve a Dutch Baby or puffy skillet pancake is with a squeeze of lemon and a dusting of powdered sugar but Maple syrup, and chocolate shavings are all very delicious!

Difficulty: Easy 

Prep Time: 5 minutes   Cook Time: 15-minutes, then 5-10 minutes more.

INGREDIENTS

2 tablespoons unsalted butter, divided

3 eggs, room temperature

3/4 cup whole milk

1/4 teaspoon kosher salt

1/2 teaspoon vanilla

3 tablespoons granulated sugar

 1/2 cup all purpose flour

Butter, syrup, Confectioner's sugar or other accompaniments.

 INSTRUCTIONS

Preheat oven to 400. You will turn up the heat after 15 minutes of baking time to 425.

Use 1 tablespoon butter to generously grease the bottom and sides of a cast iron skillet. Set aside. Melt the other tablespoon of butter and allow to cool completely. Set aside.

With a stick blender, blender, or food processor, add the eggs, butter, milk, salt, vanilla and sugar and blend them for 15 seconds. Add the flour and blend the mixture for an additional 1 minute, making sure there are no clumps in the mixture.

Pour the batter into the buttered skillet. Bake 15 minutes then up the heat to 425 degrees for the final 5-10 minutes of baking time or until the pancake is puffed all the way around and the edges are golden brown. The timing will depend on your own oven. Sometimes, it takes 5 minutes more, sometimes more like 10.

Serve with a dusting of Confectioner’s sugar and a squeeze of lemon juice. Other options are fresh berries, whipped cream, or grated chocolate. Warm blueberry compote is also nice in the winter.

NATIONAL S'MORES DAY: MAKE INDOOR S'MORES, S'MORES POPS, S'MORES BAR AND MORE!

August 10th is National S'mores Day... and in celebration of that summertime treat, here are a few of my favorite ways to enjoy them and you won't even need to build a fire for some of these versions!

Create a S'mores Bar for a party, wedding, or simple backyard fun...

Make Indoor S'mores for any occasion: family game night, movie night, or an overnight party for the kids. They keep well once cooled and wrapped and make a great gift.

INDOOR S'MORES

Why wait for a campfire or fire for that matter to make up a batch of S'mores? I have perfected Indoor S'mores and I could not wait to share them with you! Perfect for a party or even just a night in front of the tv, make some of these up for the best-ever comfort food treat. They don't go soggy so you can make them for a picnic or take them to a party as long as you keep them in a cool spot. Make some up and let me know what you think!

INGREDIENTS

1 box of Graham crackers

1 bag of mini-marshmallows

Nutella Chocolate Hazelnut spread

Fill up sheet pans with Graham crackers. Spread each with a thin layer of Nutella. Put 6-7 mini marshmallows on top of each. Put under the broiler for about 2 minutes. Watch to make sure they get golden brown. Take them out and let them cool slightly. Make sandwiches by pressing two together. Eat right that moment or let them cool completely and wrap each with plastic wrap. Keep cool until serving time but do not chill them in the fridge or the cracker will get soggy.

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S'MORES POPSICLES

Fudgey-Choco Pops recipe below*

20 mini-marshmallows

1/2 cup graham cracker crumbs

Small plastic or paper cups

Popsicle sticks

In the bottom of a plastic cup, put a small amount of the graham cracker crumbs, about 1 teaspoon for each cup. Add about 1-2 tablespoons of the chocolate mixture and 4 marshmallows, top with another  teaspoon of the chocolate and use a spoon to press the chocolate into the marshmallows. Tap the cup on the counter to make a dense layer. Continue layers as necessary to fill the cup, leaving 1/4" at the top. Allow to set up for at least 30 minutes and add a popsicle stick to each cup. Allow to freeze for at least 4 hours.

These S'mores Popsicles are very simple to make and taste just like their namesake!

FUDGEY CHOCO POPS

1 cup water

2.5 ounces bittersweet chocolate, chopped ( you can sub cocoa- just add 1 tablespoon butter if you do)

1/3 cup sugar

pinch salt

1/3 cup milk (use whole or 2%)

1 T. heavy cream (or you can use half and half)

1/2 t. vanilla

1/8 t. instant coffee (or you can use leftover strong coffee)

Put the chopped chocolate, sugar, and salt in a saucepan over low heat. Whisk in the water, a little at a time as the chocolate melts and the sugar dissolves. Once the chocolate has completely melted, remove from heat. Whisk in the coffee, vanilla, milk, and cream. Chill and cool completely.

And if you want to build a campfire, offer your guests lots of options with my S'MORES BAR!

Simple and delicious... make a S'mores bar for your next get-together so guests can create their own special dessert!

BLAST FROM THE PAST: ROOT BEER FLOAT MARTINI

In honor of National Root Beer Float Day, let's celebrate with an old school favorite with a grown-up twist.

Do you have fond memories of ice cream floats? I do. When I was a kid, my Dad and I used to sneak off to the Frosty Mug Root Beer shop for a icy root beer float. These would be put down in front of me in a frozen mug with big shards of ice falling off of it and I'd have to tippy-toe to reach the straw. Ohhh, those were so good on a screaming hot summer day. I've never forgotten that- or my love of floats.

I recently had a root beer float martini at Chef Richard Blais' Flip Burger restaurant in Birmingham and it was excellent- although a bit pricey for just a couple of ounces. I guess you pay for all of the pyrotechnics and technology you get with it--- it arrives at the table smoking like a house on fire. Well, I can't make mine smoke.... but my home version of this is simple and sweet. Try it and go back to the ice cream counter of your youth- but this time, with a kick!

 Now, there are lots of ways to make an adult version of the root beer float. Some require expensive liqueurs like Galliano and you can also get root beer liqueur or root beer vodka (I like the Three Olives brand Root Beer Vodka) but unless you want to make a bunch of these, I'd just use vanilla vodka. While  not technically a martini, I wanted to call it one so there was no confusion about it; this isn't for the kids or for anyone counting calories but it is sooooo creamy, frosty delicious!

Create a new spin on one of your old favorites with this Root Beer Float Martini... not for the kids and calories? Well, let's not discuss that.

ROOT BEER FLOAT MARTINI

Ingredients

1 ounce vanilla vodka

1 ounce Kahlua

4 ounces root beer, chilled

1/2 ounce heavy cream

1-2 scoops ice cream- depending on your glass

Make sure the root beer is very cold. Submerge in ice bath if not. Dip your glass in water and put it in the freezer for a few minutes to chill. Take out the ice cream to soften a bit. Dip your ice cream scoop in warm water to get the perfect scoop.

Put a scoop of ice cream in the glass. The size of the scoop is up to you. Put the vodka, Kahlua, and heavy cream in a cocktail shaker with ice. Shake well until very cold. Pour over ice cream. Top up with root beer. Serve with a bendy straw.

MARTIE'S PARTY TIP: For a party, I will pre-scoop all of the ice cream I need and put the scoops in the freezer on a sheet tray lined with parchment paper. That way I can serve all of my guests at the same time. I do the same thing when I'm serving ice cream for a kid's party. There's nothing worse than being the last kid to get ice cream....