Spring Baking with Emma

0001

Spring time makes my heart come alive! I just love the hustle and bustle of my business lately, working in my garden, and dreaming of the long summer days coming up. I haven’t been able to sleep from the excitement and creativity I’ve been feeling! I am starting a new business venture, and I have some really fun summer trips coming up. My creative outlet, other than photography, is cooking and baking. Emma has come a longgg way with her little baking skills! She loves being hands on and helping with everything I do. She did all of the dirty work baking our first lemon curd and blueberry dutch baby. It was just as delicious as it looked! Here’s a little glimpse of this beautiful spring day we spent together. (Recipe is below!)

0002
0003
0004
0005
0006
0007
0008
0009
0010
0011
0012
0013
0014
0015
0016
0017
0018
0019
0020
0021
0022
0023
0024

Dutch Baby with Lemon Curd and Blueberries

ingredients
3 tbs butter
3 eggs
3/4 cup of warm milk
3/4 cup of flour
3 tbs sugar
1/4 tbsp salt
lemon curd to spread on dutch baby
as many blueberries as your heart desires
powdered sugar to sprinkle on top

directions
1. In a large bowl, mix the eggs, milk, flour, sugar and salt.
2. Add the butter to a 12 inch cast iron skillet, place in a preheated 425 F oven until the butter melts. Pour in the mixture and return to the oven to bake until puffed and golden brown, about 15 minutes.
3. Let the dutch baby cool before spreading the lemon curd, blueberries, and lastly, powdered sugar. Garnish with lemon slices and mint leaves.
4. Enjoy with a warm cup of coffee. Mmmm!

0025
0026
0027

This is Emma’s “I’m done taking pictures face.” That’s all for now, friends. :)

Leave A Comment