It’s time or another installment of Secret Recipe Club kids!
This month my assigned blog was Fit Mama Real Food. I was instantly drawn to the Crusty No-Knead Dutch Oven Bread {but it was an SRC recipe, shoot!}. Heather’s Apple and Potato Dinner Hash and Chipotle Feta Meatballs both looked awesome too! I just couldn’t decide. So I took it to the people for a vote and asked my Facebook fans and friends what they wanted. The resounding vote was bread! So how did we get a dessert?
The answer is this – I tried to make this No Knead Crusty Artsan Bread Heather had shared, and it totally didn’t go as planned. I blame the yeast. My dough looked right, it was rough and wet. I made it in a large mixing bowl, and covered it with a tea towel. The recipe said to basically mix everything in right away, and not letting the yeast bloom on it’s own first. Sure, why not? My dough rose, but not nearly as much s the pictures showed for the 2 hour time frame. I don’t know. I kept the dough, and I’m still going to try and bake it to see what happens. I’ll keep you posted.
Instead of a possible bread fail, I went with my second choice recipe – Chocolate Dutch Baby! Most of my friend responses on the recipe vote were chocolate bread, no real help there. Haha. But this Dutch Baby is totally great! It has a German Pancake texture, and it’s not overly sweet. The chocolate flavor is in your face without being too decadent. Which basically means you can serve it with just some powdered sugar and syrup for breakfast, or doll it up with whipped cream and chocolate sauce for dessert! Winner winner chicken dinner!!
Chocolate Dutch Baby
Ingredients
- 3/4 cup 2% milk
- 3 eggs
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder sifted
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1/4 cup sugar
- 2 1/2 tablespoons unsalted butter
- Powdered sugar for dusting
Optional Toppings:
- Whipped cream
- Chocolate sauce
Instructions
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Place a 10-inch or 12-inch cast iron skillet in the oven, and preheat to 425 degrees F. When the skillet reaches 400 degrees, add butter and let melt.
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In a large mixing bowl, beat together milk, eggs, flour, cocoa powder, salt, vanilla, and sugar until smooth. {Batter will be thin.}
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Carefully pour batter into hot skillet. Bake for 20 minutes, until the sides of the pancake are puffy and center is set.
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Remove from oven and let rest for 5 mins before serving. Dust with powdered sugar.
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