This past weekend was the epitome of perfect fall weather - sunny with a crisp breeze and clear blue skies. I was so excited to finally bust out a pair of leggings and a jean jacket and not be sweating as I walked around. I was dog sitting for the sweetest pup named Sofee and on Saturday my friend Lauren and I brought her to Warby Parker in Cobble Hill where she was quite the hit. I also tried on like 25 pairs of sunglasses and am now torn between two. Should I just get them both?! Moderation is key but SO hard!
It seems like every time a new season rolls around I have the sudden urge to go on major shopping sprees. This time it's new shoes, sunglasses, t-shirts from Madewell, and I have my eye on a new camel coat and other various items. My bank account (and my conscience) wants to kill me! I have to say that I am very good about not spending money typically, and I don't often splurge, but sometimes it's hard especially if I have some extra money coming in in the form of freelancing/dogsitting. Anyways, so far I have no regrets about any of the recent purchases I've made so I think that is alright.
Every season is difficult in terms of having a desire to suddenly spend money, but fall is particularly challenging because it reminds me so much of "going back to school" times where I would get to pick out some new clothes, go shopping for schools supplies, and just feel excited in general for a new year to start. I'm not in school anymore but sometimes I miss that feeling of anticipation and excitement, and seeing all the familiar faces I didn't see over the summer. Does that happen to anyone else?
I made a Dutch Baby once before on this blog (here), but I used coconut milk instead of cream and was not totally satisfied with the results. It was super tasty but didn't pouf up as much as I had hoped. So, another round we go! This time I slightly modified the recipe and topped it with figs, coconut and maple syrup. The results: delicious, airy and perfectly sweet.
Dutch Baby with Fig & Coconut
Preheat oven to 425 degrees.
Combine eggs, flour, milk, sugar and splices in a medium bowl and whip until smooth.
Place butter in a heavy 10-inch cast iron skillet and place in the oven. As soon as the butter has melted (it only takes a couple minutes so watch closely as it may burn) add the batter to the pan spreading evenly across the bottom.
Return the skillet to the oven and bake for 18 to 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake for five more minutes.
Remove pancake from oven, top with figs, coconut and maple syrup. Eat hot!
- 3 eggs
- ½ cup unbleached flour
- 1/4 cup milk
- 1/4 cup heavy cream
- 1 tablespoon turbinado sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon cardemom
- 4 tablespoons unsalted butter
- 1/4 cup shredded coconut
- 4 black figs, sliced in half
- Drizzle of real maple syrup (do not use the fake stuff! It drives me nuts)