the older i get, the clearer it becomes to me that life just keeps getting crazier. the older i get, the more FULL life seems to become. but all i want to do is sit on my couch and eat delicious food.
my brother albert (the same brother that officiated our wedding) was in town from vancouver over the weekend and it was nearly impossible to get my immediate family all together in one place for even two hours. the only thing we could manage was brunch on saturday morning. after perusing many tasty looking brunch menus of restaurants in la i noticed a common theme. almost every menu featured a dutch baby. ironically, we chose the only restaurant that did not have one. sunday, i woke up feeling remorse over not getting to sample a dutch baby. so after teaching my morning yoga class i whipped up my own version of the breakfast dish. i would call it a cross between a pancake, crepe and popover. it's like nothing i've ever had really, but it is scrumptious. and even better, you can put anything on it to make it your own. 

whole wheat dutch baby
serves: 2-6 (you can serve it for 2 or slice it into wedges and served to many)
prep time: 25 minutes
cook time: 20 minutes
total time: 55 minutes
ingredients: .5 cup whole wheat flour. .5 cup whole milk. 2 eggs. 1 tsp orange zest. 2 tbs sugar. 1 tsp vanilla extract. .5 tsp salt. 1 tbs butter. .25 cup powdered sugar. assorted toppings of your choice (i had blackberries, maple syrup, nutella and coconut). 8-9 inch oven safe round pan. 

start by preheating your oven to 425 d F.
in the bowl of a food processor, or large bowl using a hand blender, blend together all of the ingredients except the butter, powdered sugar and toppings. 

blend until smooth. allow the batter to rest for 20-25 minutes. 

when you are ready to bake, place your butter in the pan and melt the butter in the oven.
after the butter has melted (should only take a minute or two), remove the pan, fill it with the batter and pop it back in the oven. bake for 16-20 minutes. 

the dutch baby will have puffed up. when you remove it from the oven the cool air will cause it to fall slightly. allow it to cool slightly. top with powdered sugar, your favorite toppings and serve. 

xo, a

whole wheat dutch baby
serves: 2-6 (you can serve it for 2 or slice it into wedges and served to many)
prep time: 25 minutes
cook time: 20 minutes
total time: 55 minutes
ingredients: .5 cup whole wheat flour. .5 cup whole milk. 2 eggs. 1 tsp orange zest. 2 tbs sugar. 1 tsp vanilla extract. .5 tsp salt. 1 tbs butter. .25 cup powdered sugar. assorted toppings of your choice (i had blackberries, maple syrup, nutella and coconut). 8-9 inch oven safe round pan. 
start by preheating your oven to 425 d F. 
in the bowl of a food processor, or large bowl using a hand blender, blend together all of the ingredients except the butter, powdered sugar and toppings. blend until smooth. allow the batter to rest for 20-25 minutes. 
when you are ready to bake, place your butter in the pan and melt the butter in the oven. 
after the butter has melted (should only take a minute or two), remove the pan, fill it with the batter and pop it back in the oven. bake for 16-20 minutes. the dutch baby will have puffed up. when you remove it from the oven the cool air will cause it to fall slightly. allow it to cool slightly. top with powdered sugar, your favorite toppings and serve. 

ummm.... hello september?! 

where did 2016 go? in my mind i just got married last week so it could only be mid january right? RIGHT?

wrong.

this year is just one holiday season away from being over. and while there is a lot to look forward to, i have a very special anniversary coming up this month. 

september 21st marks one year since i left my corporate job that left me stressed, unhealthy and downright unhappy. but i shed that former skin and embarked on a new journey to create the life that i dreamed of living. 

the last year has been spent hustling and planning and learning and practicing. and while my wallet is a little tighter than my previous life, there are WAY more ups than downs. 

but most importantly, there is a lot of really delicious food. 

last week, after a cancelled swim lesson, i found myself at an empty produce store in the middle of the day. and when you are the only lady in a produce store, you get some extra attention. the man working there introduced me to these stunners...

welcome to my life "elephant heart" plums. 

and i knew the perfect thing to do with these beauties. 

plum tart + hazelnut crust
serves: 8
prep time: 20
bake time: 40 minutes
chill time : 1 hour
total time: 2 hours
ingredients: crust. 1.5 c hazelnut meal (if you can not find hazelnut meal, no problem. purchase a pack of skinned hazelnuts and blend them yourself in a food processor until they are fine). 4 tbs of butter, melted. 1 tbs honey. 2 tbs sugar. .25 tsp salt. .25 tsp baking soda. 

filling. .75 c sugar. .75 c milk. 6 oz greek yogurt (i used blueberry but you could use your favorite fruit flavor or no flavor at all). 2 eggs. 2 tsp cornstarch. 1 tsp vanilla extract. 1.5 cups sliced plums (your favorite kind or whatever you can get your hands on).

start by preheating your oven to 325 f. in a medium bowl, whisk together your dry crust ingredients. drizzle in the honey and pour the butter over the top. mix until just combined. 

butter an 8 inch springform pan and turn the crust dough out onto the pan. use your fingers to press the dough around to cover the bottom of the pan and start to press it up the sides. when the tart crust is nice and even, bake it till set and light golden brown. about 20 minutes.
when your crust is finished, up the oven temperature to 375 f.
whisk together all remaining ingredients except the plums. you have a choice here. you can either add in the plums to the wet ingredients after they are combined, or you can wait to make a design with them once you have poured your wet filling into crust. bakers choice. 

when you have poured your filling into the crust and set your plums, bake the tart just until set. about 20-25 minutes.

allow the tart to cool and then refrigerate it for at least an hour. this well ensure easy and pretty slices. serve cold or at room temp. 

xo, a

plum tart + hazelnut crust
serves: 8
prep time: 20
bake time: 40 minutes
chill time : 1 hour
total time: 2 hours
ingredients: crust. 1.5 c hazelnut meal (if you can not find hazelnut meal, no problem. purchase a pack of skinned hazelnuts and blend them yourself in a food processor until they are fine). 4 tbs of butter, melted. 1 tbs honey. 2 tbs sugar. .25 tsp salt. .25 tsp baking soda.
filling. .75 c sugar. .75 c milk. 6 oz greek yogurt (i used blueberry but you could use your favorite fruit flavor or no flavor at all). 2 eggs. 2 tsp cornstarch. 1 tsp vanilla extract. 1.5 cups sliced plums (your favorite kind or whatever you can get your hands on).
start by preheating your oven to 325 f. in a medium bowl, whisk together your dry crust ingredients. drizzle in the honey and pour the butter over the top. mix until just combined.
butter an 8 inch springform pan and turn the crust dough out onto the pan. use your fingers to press the dough around to cover the bottom of the pan and start to press it up the sides. when the tart crust is nice and even, bake it till set and light golden brown. about 20 minutes.
when your crust is finished, up the oven temperature to 375 f.
whisk together all remaining ingredients except the plums. you have a choice here. you can either add in the plums to the wet ingredients after they are combined, or you can wait to make a design with them once you have poured your wet filling into crust. bakers choice.
when you have poured your filling into the crust and set your plums, bake the tart just until set. about 20-25 minutes.
allow the tart to cool and then refrigerate it for at least an hour. this well ensure easy and pretty slices. serve cold or at room temp.