If you haven’t seen my caramelized onion tutorial yet, I’m putting the video below so you can make them in a big batch and enjoy lots of fun fall recipes with them (or just throw them on a cheeseburger – yum.)

For this recipe, I used pre-made pizza dough from Whole Foods. If you’re buying pre-made pizza dough, going for the dough ball in a bag and not the one in a can is a better choice. You can also easily make your own pizza dough with flour, water, salt, yeast and olive oil! If you google there are tons of recipes.

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If you’ve ever had a bad experience with rhubarb—like discovering the brutally tart flavor of a raw rhubarb out of season—you can rest assured that this recipe will change your opinion of this “fruit.” Yes, it’s a fruit! Well, legally at least, even though it’s technically a vegetable. Rhubarb is confusing and moody. She changes with the seasons and has more than one identity, kind of like me, to be honest. After being categorized as a veg for her whole life, Rhubarb was officially declared a fruit in 1947 by a New York court since it is most often cooked as a fruit in the United States. This may have served to lower the taxes for businesses importing rhubarb as well. Regardless, I am happy that rhubarb has ended up where she’s ended up. On my pancake.

Speaking of rhubarb on my pancakes… rhubarb goes into a *magical* transformation this time of year. The official rhubarb season (for field-grown rhubarb) is from April-May until the end of summer. It develops a rich, sweet flavor that’s perfect for desserts. Little rhubarb consumption tip: make sure that you only eat the stems and not the leaves as they contain oxalic acid which is poisonous. I also recommend stocking up on rhubarb and freezing them wrapped in tin foil in plastic bags for delicious Christmas desserts. 

So that’s the scoop on rhubarb.  Now let’s talk about the Dutch baby!!! No, not like a human Dutch baby. Dutch baby is a term for a large baked Dutch pancake. In terms of flavor and texture, Dutch pancakes are big, puffy, crepe like in the middle, sweet, and buttery. But why are the called Dutch pancakes? The pancakes derived from the original German pancakes and were served in Manca’s Cafe in Seattle Washington during the first half of the 1900s. It is said that one of the daughters of the owner of the café coined the name Dutch Baby. We don’t know how, but somewhere along the way, it turned into a giant, inflated version of the original.

What should I do if I don’t have a blender for the batter?

Making this poofy masterpiece is pretty simple. You blend the batter until it’s smooth, making sure that all the ingredients are fully combined. I recommend a blender for this, but if you don’t have one you can make it happen with a whisk and some muscle. You can start by whisking the eggs for around 2 minutes until they are foamy and less yellow. Then whisk like a champion until you have mixed the rest of the ingredients.

Do I have to use a cast iron?

I do recommend using a cast iron for this because they are oven and stove top safe and they retain heat EXTREMELY well. Make sure you heat the iron cast skillet in the oven for 10-15 minutes before putting it on the stove, just to make it nice and hot for the cooking process to start. I was gifted mine from Cravings by Chrissy Teigen and I love it! You can use my code : SKYLER10 to get a lil discount. Honestly, nothing beats a good, solid cast iron skillet (except if you’re cooking with lemon, wine or tomatoes) and Chrissy Teigen’s pan is SUCH a good price.

What if I don’t like rhubarb? 

Rhubarb is very tart and not everyone likes it. No problem! If you are making this outside of rhubarb season, or if you’re not a rhubarb fan, I recommend strawberry or raspberry compote instead. The beauty of this recipe is that you can go with any fruit on top like bananas, blueberries, or anything you want. You can have a lot of fun with it! I used rhubarb because it is in season and I love the tartness with the sweet pancake.

Can I just use store bought jam or compote instead?

ABSOLUTELY. You can always take short cuts. I will never judge you!!!

What if I can’t find mint?

Mint is optional. I used it because I had it at home and I like the way it adds another flavor to the dish.  I’m a sucker for a pop of color and herby influence.

 

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Needless to say, I am one of those people who loves a classic latke. A few weeks ago I was hanging out at home and craving them for brunch. Sadly, I only had a head of cauliflower in the fridge and no potatoes!! Aaaand that’s how this recipe came to be. If I must say so myself, these cauliflower latkes are extremely delicious and crispy. Of course cauliflower is a lighter, healthier alternative to the potato and has a less starchy texture and consistency, which affects the final result. These aren’t going to be as crispy on the outside and fluffy in the center as traditional latkes. However, they are still delicious and I personally love them! I like to top these with avocado, tomato, lime juice and salt. But you can totally eat them plain or with whatever you want on top!

What are some good toppings for these?

Top with scrambled eggs, lox, cheese, sour cream, chives, scallions, sriracha, ketchup….honestly anything you enjoy with hash browns or latkes would go with these!

 Can I use frozen cauliflower? 

I do suggest you go with fresh here just because it’s much more crunchy and less soggy than frozen. Frozen cauliflower always ends up being fulllll of water and that will impact your latkes.

The post Gluten-Free Cauliflower Latkes appeared first on Dining with Skyler.

Here’s a video to make your life as easy as possible!

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Think about it: these are like a classic PB&J sandwich, but instead of being served on bread…. it’s served inside of, well, ground up almonds!!!

What if I don’t want to use jam? Trying to lower my sugar intake! 

I’m a jam girl. I loooove my jam and preserves, BUT you can always go healthier with this. You can opt for a low sugar or sugar-free all natural jam. Or, you can even pop whole berries inside these muffins before baking to get that same fruitiness with the almond butter. See the notes at the bottom of the recipe for the full instructions!

 

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If you are more of a traditionalist, or you don’t like the strong umami taste of miso (I’m not judging!) just skip this butter, or make a honey butter! OR, just pair these with salted butter because I’m a firm believer that salted butter reigns supreme in the butter world. Don’t @ me.

I actually made this recipe for my show on Amazon LIVE and I used the NINJA Power Pitcher blender which actually has a dough blade that’s great for things like scones, pie crust and cookies. I’ve linked the set below, which comes with that blender and a food processor. I also linked a pastry cutter  set (always a better value!) if you want to make the dough the old school way.

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What is chai?

If you’re new to the chai bandwagon, allow me to introduce you. Chai literally means tea in India. So when you order a chai, you don’t have to call it a chai tea, by the way. Food and Wine posted a very informational article on the origin of chai and what it is. To summarize for the purpose of this recipe: chai is a tea that is prepared with a variety of spices. The base of the tea is typically black tea, and the spice blend can also vary, but almost always has a cardamom base with some influence of cinnamon, ginger, star anise and cloves. To make this recipe as easy as possible, I used ground, dried versions of all of these spices and combined them with my dry ingredients. I also couldn’t find a ground star anise, which means you might not be able to find it either, so I skipped it. Feel free to add it to the spice blend if you do find it! Even though chai literally means “tea,” there is no tea int his recipe. It’s inspired by the spices that go into the tea instead.

If you’ve never had a chai latte, I would recommend going to try one before you commit to this recipe. It’s a warm, piney, spicy, cinnamon-y, aromatic tea that will taste like a hug. If you aren’t a fan of spices, this isn’t going to be for you. But!!!  Even if you aren’t a chai fan, you can still make this recipe. A few variations include:

1. Snickerdoodle Blondies — just use cinnamon to your taste, instead of the spice blend!
2. Basic Blondies (don’t knock a basic blondie) — this recipe yields buttery, dense, gooey blondies and you don’t need a spice blend to enjoy them.
3. Salted caramel blondies — make the recipe without the spice blend and top with the salted caramel from my salted caramel apple cinnamon roll recipe.

So long as you stick with the method of this recipe, you can jazz the blondies up however you’d like. Also, I have some great news! You don’t need a standing mixer to nail this recipe! You just need mixing bowls, a whisk, rubber spatula and a baking dish to make the magic happen. Now let’s get baking.

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Meat options and substitutes:

To keep things healthy and flavorful, I went with a classic ground turkey breast for this recipe. If you want to go a little more indulgent and flavorful, chorizo goes beautifully here or even just your classic breakfast sausage will be delicious in this recipe. If you want to stay healthy but aren’t vibing with ground turkey, ground chicken is a great substitute, or take it up a notch with some chicken apple sausage. If you’re vegan, chorizo seasoned tempeh would taste great as a meat substitute, or even chopped up smoky tofu “burgers” (I’m specifically thinking about the Boca burgers that I think are soooo flavorful.) Or if you hate meat and meat substitutes, skip it! Add more squash or another substantial, filling veggie like broccoli or cauliflower.

Cookware options:

I used a large, 12-inch cast iron skillet for this recipe but I’ve made it in a cast iron dutch oven (my great jones Duchess pot) or a large stainless steel skillet with a lid. If you don’t have a cast iron skillet or oven-safe pan, don’t worry! You can get away with using any large stovetop pan as long as it has a lid. You can skip the baking step and instead, lower the heat and put the lid onto the pan to cook the eggs.  Regardless, I recommend using a large pan no matter what, just because there are a lot of ingredients here and they will substantially crowd the pan until they wither and wilt during the cooking process. Another pan that would absolutely slay here is the new Ninja NeverStick 3 quart sauté pan — I recently filmed with this set and fell in love with it because it’s nonstick and oven safe up to 500 degrees. Linking my pan below and some other great 12 inch pans.

The post Fall Breakfast Hash appeared first on Dining with Skyler.

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Yes, this is a *~vegan and gluten-free~* smoothie bowl but I promise you, it tastes like Thanksgiving day pumpkin pie with the addition of some granola, nuts, seeds and juicy pomegranate (nature’s Gushers am I right?!) AND if you want to make a healthier pumpkin pie *nice cream*, you can make this smoothie, put the mixture into ice cube trays and then whip it up in a blender. Top it with a dairy-free whipped cream (or the real thing bc why not?) and enjoy.

I made this on Amazon LIVE for my series At Home Cooking, and I will link the entire episode here after it airs. In each episode, I make my recipes live in the kitchen so you can get the real picture of the prep, method, etc. This particular recipe is pretty self explanatory, but if you ever have any questions at all, you can tune into At Home Cooking and ask all of your questions while I’m live-streaming.

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