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!)
Dutch Baby with Lemon Curd and Blueberries
3 tbs butter
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
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!
This is Emma’s “I’m done taking pictures face.” That’s all for now, friends. 🙂