I am back! Back from my honeymoon, and back from my WEDDING! Thank you to all who wished us well over these last few weeks- both me and my husband (!!) sincerely appreciate it. We had an absolutely fantastic time getting hitched on October 11th, and an unreal vacation honeymoon in Aruba for the last week and a half!
Spoiler alert… there are a LOT of photos in this post! If you are more interested in the recipe, you might want to scroll down a bit
The wedding itself was an absolute dream. Sure, there were some hiccups- for instance, my dad and I might have come all the way down the aisle before the organist even started playing the Wedding March. But there also might have been an amazing bear head that made the rounds during the reception.My bridesmaids were beautiful, and Paul’s groomsmen were so handsome. And what can I say about my amazing husband… he has been so wonderful throughout everything, and realizing that I was joining my life to his for… well… ever, made the day just absolutely amazing. It was such a wonderful (and busy, stressful, crazy, love-filled) day that I will cherish for the rest of my life.
All wedding photos taken by our friend Jack Yu, with the exception of the one of me with my bridesmaids- that one came from my mom
A few days after our wedding, we jetted off to what is now one of my favorite places on earth… Aruba!
I cannot stress enough that the above photo HAS NOT BEEN PHOTOSHOPPED. This is real life. This is what real life could be if we all lived in Aruba and drank frozen daiquiris all day. Winning the lottery… let’s get on it.
We had such an extraordinary trip- the perfect way to wind down from all the wedding planning and festivities. We spent loads of time on the beach, reading books, driving around the island, and most importantly, EATING tons of delicious food! It turns out Aruba has some seriously amazing restaurants!
Some of my favorite restaurants in Aruba now include:
- Carte Blanche (be sure to make a reservation a few months before you go!)
- Flying Fishbone
- Madame Janette
- Elements (in the Bucuti & Tara Beach Resort, where we stayed)
- Screaming Eagle
- La Trattoria El Faro Blanco
The greatest thing about Aruba is that everyone is so dang friendly- from the people at our amazing hotel, Bucuti & Tara Beach Resort, to all the folks we met at the different restaurants we dined at, from our snorkeling guides, to our cab drivers. I suppose it’s easy to be kind to others when you live in paradise! Like they say on their license plates, Aruba is “One Happy Island”!
So, after spending so much time in Aruba, I felt it was appropriate to make something inspired by the Dutch Caribbean- specifically, this delicious Dutch Baby Pancake!
Have you ever had a Dutch baby pancake? They’re like the traditional pancake’s eggy, more indulgent cousin. They are such a great way to make a weekend brunch in bed extra special. Plus, they just look so dang cool!
I found my inspiration for this recipe from the Newlyweds Cookbook, given to us by our friends Ting and Phil. The original called for a braised rhubarb topping- which sounded amazing- but I wanted to try something a little more autumn-inspired- apples and cranberries, stewed into a lovely compote!
- 2-3 apples, halved and cored
- 2-3 cinnamon sticks, snapped in half
- 6 oz (1.5 cups) fresh cranberries
- ½ cup water
- ½ cup white sugar
- 1 tsp fresh lemon juice
- 6 tbsp butter
- 4 eggs
- ½ cup half-and-half
- ½ cup flour
- 2 tbsp sugar
- Preheat the oven to 325° F. Lay the cinnamon sticks in the cored apple halves, and place them cut-side down onto a baking sheet. Bake for 30 minutes, then remove from the oven and scoop the flesh into a large mixing bowl. Discard skins and cinnamon sticks.
- While apples are baking, boil the cranberries, water and sugar in a medium saucepan, covered, over medium heat. Once the cranberry skins start popping, reduce heat to low, but keep covered. Cook for 10-15 minutes until the mixture has thickened, stirring every so often. Once finished, mix in the lemon juice. Stir the cranberries into the baked apple and mash with a fork until combined. Set aside.
- Change the oven temperature to 425°F. In a large cast iron skillet or other oven-proof pan or baking dish, melt the 6 tbsp butter over medium heat. In the meantime, add the eggs, half-and-half, flour and sugar to a blender and blend until fully combined, until it has the consistency of eggnog. Pour the batter into the pan with the butter in it, place the pan on top of a baking sheet, and bake in the oven for 20 minutes. The sides will have risen up quite a bit and you will see some butter pooling in the middle of the pancake.
- Remove from the oven, garnish with the compote, slice, serve and enjoy!
Dutch Baby pancake adapted from the Newlywed Cookbook; compote recipe original to Total Noms.
From October 14, Peaches ‘n Cream Cupcakes from Java Cupcake:
From October 17, Pear, Chocolate & Mascarpone Skillet Cake from Omeletta:
From October 21, Broccoli Pesto from Girl in the Little Red Kitchen:
Thanks again for being such amazing readers- and looking forward to continuing to bring you more recipes as a Mrs.
Note: There are Amazon affiliate links in this post.