I remember as a child wanting desperately to grow up, to become an adult. Emphasis on the “a” because, as a kid I that pronunciation sounded more…grown-up. Independence was a motivating factor of course and one of the things I was fixated on was the idea I could eat whatever I wanted, whenever I wanted.
My insomnia kept me up at all hours and I’d sneak into the kitchen pilfering chips or cookies. On many occasions I stealthily made Top Ramen and secreted it away to the living room to watch television.
While I wasn’t a particularly picky child there were plenty of things I didn’t like to eat—I had an issue with what I deemed weird textures. I liked to cook things for myself during the day or on weekends. I often dreamed of the day when I could break free from the restrictions of childhood culinary boundaries and eat whatever I wanted.
As I grew up it became quickly evident that I neither liked nor wanted to eat ice cream for breakfast or chips for dinner. In fact, my healthier tendencies would no doubt greatly disappoint my younger self. But every now and then there is an exception. Every now and then I feel that childish need to indulge because I want to, because it will make me feel better, because I can.
So today I give your dessert for lunch. A mint chocolate Dutch baby topped with mint chip ice cream. I stuck to my traditional recipe and made a few adjustments. I used Dave’s Homemade Dark Chocolate Malted Fudge. The fudge was the perfect bittersweet addition to this creation.
I also added in 1/2 tsp. minced mint leaves to compliment the ice cream. See it’s all very balanced and well-thought out! I ate the whole thing too. Don’t even have a stomachache. Feel great. Yup. Little Christine would be proud.
Cheers to adulthood!
- 3 eggs
- 2/3 cup almond milk (or regular milk)
- 2/3 cup flour
- 1/4 tsp. vanilla extract
- Pinch nutmeg
- Pinch of salt
- 1tsp. granulated sugar
- ½ tsp. minced mint leaves
- ¼ cup Dave’s Homemade Dark Chocolate Malted Fudge
- 3 Tbsp. unsalted butter, room temperature
- Powdered sugar, for serving
- Mint chip ice cream, for serving
- Preheat oven to 450°F and place a 10-12 inch cast iron skillet or ovenproof pan on the center rack in the oven. I usually remove the top rack just to be sure it doesn't get in the way of the puffing up process.
- In a large bowl whisk eggs until light and frothy.
- Slowly add in milk, flour, vanilla, mint, fudge, nutmeg, sugar, and salt.
- When the oven is ready, remove the skillet, add butter, and swirl the skillet to coat bottom and sides.
- Pour mixture into skillet and immediately return to oven.
- Bake for 12 minutes, or until cooked and all puffed up!
- Serve with powdered sugar and top with a ton of mint chip ice cream!