Cinnamon Spiced Dutch Baby with Cranberry Butter.

{This post is sponsored by Bob’s Red Mill.}

Sharing a new favorite Thanksgiving leftover today, Cinnamon Spiced Dutch Baby with Cranberry Butter.

Can you guys believe Thanksgiving is tomorrow? I hope everyone is winding down a bit and settling into some more relaxed holiday vibes. I have to say, I’m really thankful to be here in Cleveland with my family. For a while on Monday it was looking like I would have to miss out on the Thanksgiving trip. I had some issues with a project I’m working on, but thankfully we got it all worked out…for now.

Still a little stressed, but pushing work things out of my mind for the time being and attempting to be present! I have an interview this morning with my little brother, Red, and then it’s to the kitchen for some serious pre-Thanksgiving food prep and table setting.

Kind of excited to be doing an interview with my little brother today. I absolutely love when Red and I get to do anything together. It’s not often that we do, but when we do, it’s always fun. For one, I barely ever see Red, so getting to hang with him alone is awesome. Two, I love when we both get to talk about the things we are passionate about. Snowboarding and cooking are obviously two very different worlds, but the passion we share for each is what makes it so cool. I also enjoy getting to listen to Red do an interview. He’s one of those kids that is just good on camera and always says the right thing…he needs to pass his skills and those blue eyes onto his older sister. Just sayin’.

Anyway, once that interview is said and done, it’s all Thanksgiving prep and family time and I am excited.

Spending the day in the kitchen with Asher, making pies, prepping casseroles, and preparing this spritz. Oh, and these rolls, which Asher is insisting I triple so she has leftover for Friday morning. Got to love that girl.

I’ll be spending the night celebrating someone I love. More details on this to come.

So yeah! I guess that’s kind of my day in a nut shell. You know, in case you guys were wondering…

What are you all up to today!

Hmm, maybe I should tell you guys about this Dutch Baby, huh?

Here’s the quick story. You guys know I love a good Dutch Baby and I will use just about any excuse to make one. Recently I had some cranberry sauce leftover in the fridge from a shoot. I got to thinking that it would probably be pretty delicious mixed with some better.

Um, yes. Cranberry sauce + butter = the best possible butter spread ever.

At first I just used some on toast, but then the Dutch Baby idea came to mind and from that moment on I was hooked.

I went with a simple spiced Dutch Baby topped with cranberry butter, whipped cream, and pure maple syrup.

Does not get better.

Also? Not sure about you about you guys, but cranberry sauce is always one of those dishes that I have so much leftover at the end of Thanksgiving dinner. I always make a huge batch, but only half ever gets eaten. I’ll use some to make sandwiches on Friday, but even then I usually have a bunch leftover.

This Dutch Baby + Cranberry Butter is the perfect solution. It’s so quick and easy to make, making it the best breakfast/brunch/lunch/dinner/late night after Black Friday meal you could ever have. Honest.

I will for sure be making this at some point on Friday. Probably a few of them…there is kind of a lot of us! My one and only tip here? Use high quality flour like my personal favorite, Bob’s Red Mill Organic White Flour. I know it might not seem important, but good flour can make or break a dutch baby!

Hope you all have a great Thanksgiving filled with family and good food!

See you guys on Friday for a fun gift guide!

{This post is sponsored by Bob’s Red Mill. Thank you for supporting the brands that keep Half Baked Harvest cooking!}