Breakfast, Parties, Petit Bites

Dutch Baby (for Brian’s 35th Birthday Breakfast)

The Dutch Baby: easier than crepes, plus you don’t have to slave over the stove for 20 minutes cursing yourself for inconsistent crepe thickness. It’s the ultimate mix, pour, walk away breakfast recipe that isn’t from a box.

  • 1/4 cup butter*
  • 3 eggs
  • 3/4 cup milk
  • 3/4 cup flour
  • 1/2 tbsp vanilla extract
  • powdered sugar & lemon juice 

*you can either use salted butter, or add a pinch of salt

  1. Heat oven to 425 degrees.
  2. Cut up butter (if straight from fridge) and melt in the oven in a 9×9 inch casserole pan or oven-safe skillet.*
  3. Beat the eggs with a whisk for 30 seconds.
  4. Mix in milk, vanilla, and flour, one at a time, continually whisking the mixture. Add flour slowly to avoid clumps.
  5. Pour mixture into the warm casserole dish full of melted butter.
  6. Bake for ~12-15 minutes.

To serve, dust with powdered sugar and a squeeze of fresh lemon.


*you can use any similarly sized oven-safe dish, it will still taste awesome.

Also, if you only have 2 eggs, just reduce milk and flour to 1/2 cup each.

Desserts, Parties, Petit Bites

Chocolate Chip Cookies (with or without oats)



If adding oats, make sure that they are somewhat small (like 1-minute oat sized).  If you’ve only got classic rolled oats, blend them in a coffee grinder to chop them up a bit.

If you are using chocolate bars, chop them up so the largest pieces are chocolate chip sized.  If you are using chocolate chips, use 2 cups. The best version is to use 2 Ghiradelli chocolate bars.

  1. Mix together flour, salt, baking soda, and oats if using.  (In a separate bowl.)
  2. Beat butter and sugars together until lighter in color and fluffy-ish.
  3. Beat in eggs, one at a time.
  4. Add vanilla extract.
  5. Stir in chocolate.
  6. Stir in flour mixture until just combined.
  7. At this point I make some cookies, cover the bowl in plastic wrap and keep the dough in the fridge.  Ideally you should chill the dough for 30 minutes before forming the dough into balls, then bake at 350 degrees for 8-10 minutes, or until the edges are just turning brown

I’m going to scoop these onto a cookie sheet, flash freeze them, then put them all in a ziploc freezer bag and keep them in the freezer.

Desserts, Parties, Petit Bites

Chocolate Covered Eclairs


PASTRY: 1 cup water, 1/2 cup butter, 1 cup flour, 1/4 tsp salt, 4 eggs.

Melt butter, water, salt over heat.  Remove from heat and stir in flour until it forms a ball.  Add eggs one at a time.  Pipe on a foil/parchment lined and oiled baking sheet.  Bake (convect) at 450 for 15 minutes, then turn the oven down to 325 and bake for 20 minutes.  Cut steam vents in the sides immediately and let cool to room temp on a rack.

CUSTARD: 4oz box vanilla pudding,  2 cups whole milk, 1 cup heavy cream, 1/4 cup powdered sugar, 1 tsp vanilla extract, 1/8 tsp salt

Mix pudding mix and whole milk until smooth.  In a separate bowl, whip the cream, sugar, vanilla, and salt until soft peaks form.  Fold 1/3 of whipped cream into custard to lighten.  Then fold in the rest of the whipped cream.  **You may add 1 tsp of matcha powder to make green tea flavored custard, which is DIVINE**

CHOCOLATE SAUCE: ~1/4 cup semisweet chocolate chips,  2 tbsp butter, 1/2 –  2/3 cup powdered sugar, ~3 tbsp hot water, 1 tsp vanilla extract

Microwave chocolate and butter until chocolate is soft, stir until smooth. Stir in sugar. Add hot water 1 tbsp at a time until you get the right consistency (your taste).  Add vanilla.


a) pipe choux pastry/cream with plastic ziploc bags

b) to avoid grainy chocolate: after microwaving the chocolate and butter, stir in a few pieces of solid chocolate until it’s all melted, then add sugar etc.  Doing this will ensure that the chocolate doesn’t turn out grainy–it’s science 🙂


recipe from hidden ponies

Parties, Salads, Sides, Vegetables

Katie’s Quinoa Salad

Our friend Katie brought this salad to a party and we were all blown away.


  • 4 cups Quinoa
  • 2 ears of corn, cooked & cut off the cobb
  • can of black beans, drained
  • 1 jalapeno, diced
  • the juice of one lime
  • 1 bunch cilantro, chopped
  • ~1 tsp cumin to taste
  • salt & pepper
  • 4 tbsp olive oil
  • 2 tsp white wine vinegar
  • 1 small shallot, minced


  1. Cooke the quinoa in water until it looks like cracked bird seed.
  2. Mix quinoa, black beans, jalapeno, corn, and cilantro in a large bowl.
  3. Mix lime juice, olive oil, shallot, cumin, and white wine vinegar in a bowl.  Toss with cooked quinoa.
  4. Season with salt and pepper.