Grilled Lamb Tikka with Caramelized Apricots + Pine Nut Labneh.
Can you tell that I am clinging to all things summer… like my life depends on it?
As much as I am secretly (or really not so secretly) excited for fall, I want to spend all of August and the better half of September really celebrating summer and all that comes along with it. Even if my weather is maybe not that warm, aside from the afternoon thunderstorms, it has been pretty nice here.
Oh, and judging from all the comments on this post (check it out, awesome recipe and there is a GIVEAWAY!), I can see that I am not the only one excited for fall food and activities.
For now – summer till mid September!!
That means berries, lots of fresh summer berries!!
And prepared in the best way possible. Alright, here’s the deal. Last week, I was kind of stumped as to what to make with all the berries I had bought at the store. See, I have this problem of going to the store, seeing all the pretty berries and basically buying them all. My favorite way to eat fresh berries, is simple, just grab a handful of berries and pile them into my mouth. Here’s the problem, my eyes are WAY bigger than my stomach and as much as I love eating handful after handful of fresh berries, there comes a point when my stomach just can’t fit anymore in.
Sooo, what’s a girl to do??
Well, first I took a break from eating to give the stomach some time to digest. Then I played a little on the computer, and then… I came across this gorgeous dutch baby made by Marta. Within a matter of a second I knew exactly how I was going to use up my berries.
WHOA BABY …channeling my inner Stephanie Tanner…which by the way, who else is SO crazy excited for the Netflix Fuller House to begin next year?? I cannot wait. The Tanners are my favorite!!!
I have quite the history with dutch babies, and by that I just mean that I grew up eating plenty of them. My mom is a freak for a really good, really puffy dutch baby, so of course, I inherited that mind-set as well.
Also, you should know that I decided at about 6pm one day last week to make this dutch baby and jumped for joy inside my head when I made the decision. It was also one of the EASIEST decisions I have made in months (thank God). But umm, as I was laying in bed that night thinking about just how I wanted to craft my dutch baby, about 12am I had a bit of a freak out moment and immediately texted my mom that she COULD NOT drive to Denver the next day.
Why? Cause I am making a dutch baby!!
Our responses were the same: NOOOO…
That is how serious we are about our dutch babies. So what’d we do about our problem?? Mom got up and out early and made sure she made it back in time to have our dutch baby lunch date. Granted it was at around 2:30pm, but she didn’t care. The wait was worth it.
I mean, are we looking at the same dutch baby?!? It’s a GOOD one.
Mom gave it two thumbs up and then some. Basically, this dutch baby made her day and then the next day too, cause I gave her the extra dutch baby I had left over (from trials). She was pumped and I was feeling pretty good that I got to make my mom so happy. I kind of love when that happens.
So, Driscoll’s is currently running a summer sweepstakes called the #pictureperfectplate. They are challenging all the berry lovers in the world to create their picture perfect plate using fresh berries. Clearly, I love doing this a little too much. I mean, you know I had so much fun styling this dutch baby with berries (making my food look pretty excites me WAY too much!).
If you are curious about the campaign, you can read more about it here.
And then you should probably get your butt in the kitchen and make this dutch baby. It’s swirled with caramelized blueberries and infused with chamomile tea. I love the addition of the tea, it’s hint of honey make me smile and pairs really nicely with the blueberries (which also makes for the PRETTIEST dutch baby…just check out that swirl of goodness!).
Once the hot, puffy, light and fluffy dutch baby came out of the oven, I just added some honeycomb for sweetness (if you do not have honeycomb, just use honey or maple syrup). I also added some ricotta and then some cinnamon sugar to dust the berries with. It was everything my dreams could have imagined and then some.
Clearly, I am passionate about my breakfast foods, but hey, can you blame me? It’s one of the best meals of the day!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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I mean, come on, just look at that Blueberry Chamomile Dutch Baby, so pretty and delicious!
We love this recipe. So many layers of flavor with the chamomile, ricotta, berries. Simply delicious!
Thanks so much for making this recipe, I love to hear that it was enjoyed! Have a great week:) xTieghan
When you have to scroll through a 10 paragraph essay to get to a recipe ugh…
Hi L! There is a “skip to recipe” button at the top of the page so you do not have to read the post… I hope you enjoy the recipes I create. xTieghan
Wondering if it’s possible to make this in a regular skillet? I don’t have a cast iron readily available. Thanks!
Hi! yes, you can use any oven safe skillet or an 8 inch baking dish. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
So you keep blueberries and sugar mixture in the cast iron while it’s preheating in the oven?
HI! Yes, keep the berries in the skillet while the oven preheats. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTiegha
Hi .This recipe and your photos looks absolutely beautiful!
I was wondering what the nutrition serving size is? I am not sure if it is my browser or connection but is the 485-cal serving is for 1/8th of the pie, for 4 oz, 100 g.. etc? I would really love to know to help me count calories when I make this. Thank you!
Hi Sarah! The calories are accurate and I hope you love this! Thank you!
Beautiful photo and ingredients. So I made it….twice today! At 450 degrees, the first one burned to a black crisp on top at 10 minute mark. I remade it, cooked at 350 degrees for 10 minutes, and it’s not puffy but looks delicious and toothpick in center came our clean. But I admit, I made it today for a brunch party in 36 hours from now. It is still in skillet and tightly covered in fridge. Ricotta mix and berry mx ready to go in side bowls. But I can’t decide if I shoukd warm it up before party in oven? Covered, 350 for 10 min? Or take it out of cast iron, put it on pretty plate, and microwave for 1 minute? I am a cook, but not a baker. I know ideally I’d have baked it right before my party, but so much mayhem will be going in…any advice would be great!
Hi Jenny! I would warm it up in a 350 degree oven until it’s warm. I would also cover in foil to protect it from burning. Please let me know if you have other questions. So glad you love this recipe! Thanks! 🙂
Hello, handsome Dutch Baby! You look just incredible! 🙂 I love the addition of ricotta too – that sounds fantastic!
Thank you so much, Ben! Hope you had a great day! 🙂
This sounds absolutely delicious!
Your photos are absolutely gorgeous! Going to try this Dutch baby today.
Our girls have been on a Full House kick this summer, especially our youngest (8 YO). Used to be a favorite of mine as well. Beautiful Dutch baby!
Never had or heard about a Dutch Baby before…but that is going to end. Now I’m really into trying making it and savour it my other half! Your website is always an inspiration!