Girl Versus Dough

browned butter dutch baby + roasted vanilla pears

Brown Butter Dutch Baby

I’ve got serious Jazz Hands-itis today, you guys! Because today, I’ve written a guest post for one of my all-time favorite blogs in all the land, A Cup of Jo. I am so honored and thrilled to be sharing a recipe on Joanna’s site for what I consider to be the best Dutch baby pancake I’ve ever had — especially so she can spend extra time with her newly expanded family.

If you’ve never had a Dutch baby pancake before, here’s the basic rundown: It’s a puffy and light pancake that you bake in the oven in a cast-iron skillet. Then, because I can’t leave well enough alone, I suggest you top it with something fruity and delicious, like fresh pears roasted with vanilla beans. Oh, and the browned butter addition also is the business. I don’t even suggest that — it’s required. And just like that, you’ve got a browned butter Dutch baby with roasted vanilla pears. Cue the jazz hands.

So now that I’ve hopefully got your tumbly all a-rumbly for this breakfast treat, head over to A Cup of Jo for the full post and recipe.

Happy Wednesday, y’all!

spinach-chickpea saute + fried bread toasts

Spinach-Chickpea Saute

If all has gone according to plan, I’m sitting on a beach right now, preferably with a decent base tan going (though more likely, a spectacularly uneven lobster-red sunburn), a fruity drink with an umbrella in it in hand and a good beach read. If it hasn’t gone according to plan, well… I hope I least still have the fruity umbrella drink.

Last week I told you about a summer dessert I recently made for the very first time; today, I’m doing a complete 180. Not only is this dish of the savory sort, but it’s also been on heavy rotation on our weekly dinner menus ever since Deb first posted it on her blog. It’s one of our go-to meals when we want something fresh, easy and fast for dinner (which is basically every day because I’m impatient when hungry).

strawberry galette

Strawberry Galette

Elliott and I are going on vacation again starting this weekend — this time with the fam, to a sunny southern beach (a.k.a. MY HAPPY PLACE) — and we could not be more excited to go. But before we leave on a jet plane, I wanted to share with you a recipe for something sweet, and for what I am fairly certain is exactly what summer would taste like, if it had one.

I made this strawberry galette last weekend for Lindsay and Bjork, a.k.a. Pinch of Yum, a.k.a, the kindest, most gracious hosts ever, who had us over to their place for a grill-out. They made us dinner, we made them dessert. Needless to say, it was an excellent eating day.

But you see, I have this problem. It goes like this — I am presented with an opportunity to make food for people, people besides me and my husband. And instead of making something I’ve made hundreds, even dozens of times, I decide that no! This is a perfect moment to make something new and exciting! And then I start to make it and suddenly think to myself, as if I’d never had the revelation before, “What if this doesn’t turn out? What if it tastes like crap? What if I kill these people or make them think I suck at making food? I really don’t! I know how to make enchiladas! I should’ve made enchiladas” and then I start to get all sweaty and nervous (which is an even worse situation when we’re the ones hosting) and I decide to proceed anyway, because what’s the worst that could happen? Besides accidentally killing them, I suppose.

tomato, olive + baby kale panzanella salad {giveaway}

Tomato, Olive and Baby Kale Panzanella Salad

(This giveaway is closed.) So it’s been a bit toasty here for the last few days (note, however, that I am not complaining, as we Minnesotans know how to appreciate warm weather after enduring long, drawn-out winters) but my point is, I’ve been living on a lot of salads. It’s how I tend to cope with feeling like I might melt right to the ground, all Alex Mack-style (oh goodness, do you remember that show? How Larisa Oleynik almost gets hit by a truck and then gets covered in this weird chemical that gives her superpowers? I LOVED it and was totally jealous of her ability to turn into liquid goo.)

ANYWAY, where were we? Oh yes, salad. I’m a fool for the stuff lately. And this variation — a panzanella salad with tomatoes, olives, fresh zucchini, feta cheese and baby greens — is my current jam. It’s a hybrid between a Greek salad and a classic panzanella, and it is delightful. Between that and grilled pizza, I am set for summer sustenance.

Of course, one cannot have a good salad with a base of good greens, so when organicgirl contacted me about trying their greens (and giving away some of them to one of you lovely readers! But I’ll get to that in a sec), I was all over it.

peach + gorgonzola grilled pizza

Peach Gorgonzola Grilled Pizza

Things I’d Never Thought I’d Say:

Grilled pizza is legit, y’all.

This comes as a surprise to me because I am not what you would call adept in the art of grilling. I barely know how to light the thing, let alone grill a hamburger that doesn’t char to a crisp (in my defense, I totally forgot about them when that happened. Wait, is that in my defense?).

I can’t sit here and tell you that I haven’t had my fair share of struggles in the past with grilled pizza, either. But having tried them a few times and realizing that, indeed, they are too delicious to forgo — especially on these warm summer days that just beg for a cookout — I’ve learned a thing or three to ensure a perfect grilled pizza every time.

So let’s do this!

fireworks pancakes

Fireworks Pancakes

As if you haven’t been inundated enough with Fourth of July recipes, I’m here with another one for you. But! It’s for pancakes, which I like to think doesn’t count. Because while you may have all of your beers and brats and salads and popsicles lined up for the holiday, you might not have thought about breakfast. And what is a holiday if you don’t start celebrating it first thing in the morning, amiright??

Ahem. Sorry, I got really excited about breakfast for a second.

But seriously, let’s talk about fireworks pancakes for a bit. They’re mini pancakes dyed red, white and blue and then decorated with icing and sprinkles so they look like fireworks. I don’t know about you, but I love pancakes, and I love icing, and I LOVE sprinkles, so I’m definitely going to celebrate the holiday every morning this week with a big batch of these babies. One does not simply eat these pancakes for one breakfast this week.