Spiced Dutch Baby with Pumpkin Butter
Ingredients: Pumpkin Butter 1, 15-Ounce Can Of Pumpkin Puree½ Cup Apple Cider½ Tsp Ground Cinnamon¼ Tsp Salt1 Tsp Apple Cider Vinegar30 drops Pumpkin Spice Swee
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Cooking tools:
- Saucepan
- Stirring spoon
- Oven
- Cast iron skillet
- Mixing bowl
- Whisk
- Blender
- Measuring cup
- Measuring spoon
- Kitchen scale
- Spatula
- Chef's knife
- Cutting board
- Grater
- Wooden spoon
- Wax paper
- Fine-mesh sieve
- Serving platter
- Oven mitt
- Plate
Ingredients
- Pumpkin Butter
- 1, 15-Ounce Can Of Pumpkin Puree
- ½ Cup Apple Cider
- ½ Tsp Ground Cinnamon
- ¼ Tsp Salt
- 1 Tsp Apple Cider Vinegar
- 30 drops Pumpkin Spice Sweet Drops®, 288 Servings
- Dutch Baby
- 3 Eggs (At Room Temperature)
- ½ Cup Skim Milk (At Room Temperature)
- ½ Cup Whole Wheat Flour
- 1 tbsp 50% Reduced Calorie Coconut Sugar
- ¼ Tsp Freshly Grated Nutmeg
- ¼ Tsp Ground Cardamom
- 1 Tsp Ground Cinnamon
- 2 Tbsp Unsalted Butter
- ½ Cup Chopped Toasted Walnuts, For Serving
- for serving 1 tbsp Indulge Powder
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