Tag Archives: wedding

Dutch Baby Pancake with Apple-Cranberry Compote + My Wedding & Aruba Honeymoon

Dutch Baby Pancake

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 πŸ™‚


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.wedding2My 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.

IMG_0804WeddingAll 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 πŸ™‚

A few days after our wedding, we jetted off to what is now one of my favorite places on earth… Aruba!

Aruba Honeymoon - 10/13/13-10/21/13

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.

Aruba Honeymoon - 10/13/13-10/21/13Aruba.jpgWe 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

Aruba2.jpgAruba Honeymoon - 10/13/13-10/21/13

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,Β 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!

Dutch Baby Pancake with Apple-Cranberry Compote

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!

Dutch Baby Pancake with Apple-Cranberry Compote

Dutch Baby Pancake with Apple-Cranberry Compote
Prep time

Cook time

Total time


Serves: 4

For the 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
For the dutch baby pancake:
  • 6 tbsp butter
  • 4 eggs
  • ½ cup half-and-half
  • ½ cup flour
  • 2 tbsp sugar

Make the compote:
  1. Preheat the oven to 325Β° 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.
  2. 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.
Make the pancake:
  1. Change the oven temperature to 425Β°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.
  2. Remove from the oven, garnish with the compote, slice, serve and enjoy!

Dutch Baby pancake adapted fromΒ the Newlywed Cookbook; compote recipe original to Total Noms.

Dutch Baby Pancake with Apple-Cranberry Compote

While I was out, did you check out the amazing guest posts from my pals Betsy, Ruthy, and Susan?

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. πŸ™‚

Happy Eating πŸ™‚

Note: There are Amazon affiliate links in this post.

Sauteed Chicken with Mustard Dill Sauce


YOU GUYS! I have had an amazing past few days. On Saturday, my bridesmaids, friends and family threw me the most EPIC surprise bridal shower! Best of all, it was Total Noms themed!

That’s right, an entire event catered with Total Noms recipes- from Hummus Crusted Chicken and Quinoa Tabbouleh, to Grilled Zucchini Salad and Simple Sesame Noodles (and more!), I couldn’t believe how thoughtful and DELICIOUS everything was. Every detail was perfection- the setting in a gorgeous old house on the Hudson River, beautiful printed recipe cards for everyone, fresh potted herbs as favors, and best of all, a cupcake decorating contest at the end! πŸ™‚


Honestly, the entire day was one of the best of my whole life. It was so sweet and wonderful having all my friends and family there as I start my new life with my future husband. I felt like a princess (did I mention there was a tiara, too?) and enjoyed every second. My bridesmaid Morgan was the resident photographer for the afternoon and is putting together a photo album from the day, so once I have those I will hopefully be able to post a link here.

Of course one of the greatest things about getting married is filling up that registry, and getting all the amazing kitchen gadgets that I have been pining for! I can’t thank my family and friends enough for making my kitchen even more stuffed with awesome pots, pans, plates, knives, bowls, and mixer attachments! Get excited, there’s a lot of fun stuff to come here now that I have all these goodies (can anyone say, “donut pan”?)!


So about this chicken. What a knockout meal for a quick weeknight dinner. A rich mustard sauce spiked with dill and garlic + beautiful browned chicken makes for a happy couple at our house. I am a big fan of anything dijon mustard, and lately have been on a huge dill kick (blame it on those pickle chips I smuggled in from Canada last month!), so pairing the two was a foregone conclusion for me.

And side note- A few weeks back, Pompeian sent me a few bottles of delicious oils and vinegars to sample and try. I’ve been obsessed with this Pompeian Olivextra Premium Mediterranean BlendΒ (not an affiliate link)- it’s actually a combo of olive oil and grapeseed oil. It is the perfect high-heat, all purpose cooking oil and it also works great blended with salad dressings. I used this to brown the chicken for the recipe, and highly recommend trying to find some for your own kitchen!

Sauteed Chicken with Mustard Dill Sauce
Prep time

Cook time

Total time


Serves: 4

  • 2 tbsp good quality cooking oil (I use Pompeian Olivextra Olive + Grapeseed Oil blend)
  • 4 thin-cut boneless, skinless chicken breasts (or 2 regular chicken breasts, each butterflied)
  • salt and pepper
  • 2 cloves garlic, minced
  • ¼ cup white wine
  • 2 tbsp dijon mustard
  • 1 tbsp fresh dill, chopped
  • 2 tbsp unsalted butter

  1. Preheat oven to 200. In a skillet over medium heat, add the oil and allow to heat up. Pat the chicken breasts dry with paper towels and salt and pepper both sides. Carefully place the chicken in the pan and allow to brown, flipping after 3-4 minutes. Cook for an additional 3-4 minutes until cooked through, then remove to an oven-proof dish while you make the sauce. You may need to cook the chicken in 2 batches. When you are done sauteeing, transfer the ovenproof dish with the chicken in it to the preheated oven to keep warm while you make the sauce.
  2. Keeping the same skillet over medium heat, add 1 tbsp butter and allow to melt. Add the minced garlic and allow to cook briefly, about 1-2 minutes until it starts to brown but not burn. Add the white wine to the pan and deglaze, using a spatula to scrape up the brown bits at the bottom of the pan. Add the mustard and remaining 1 tbsp butter, and stir until sauce becomes uniform. Finally, add the dill and stir again. Turn off heat and remove the chicken from the oven.
  3. Serve chicken topped with the mustard dill sauce. Enjoy!


Whats your favorite go-to quick chicken dinner for weeknights?

Happy Eating πŸ™‚