Oat & Apricot Dutch Baby with Rose-Scented Whipped Cream

It’s been a while since I’ve written here, and though this would be a good moment to reintroduce readers to my new site launched almost a year ago, called Simmering. The recipe above for my Oat & Apricot Dutch Baby with Rose Scented Whipped Cream is a new recipe, published there earlier this week. Simmering is where all of my new recipes will now be published.

What is a Simmering? Well, in short, think about when you make a pot of soup. In goes a lot of ingredients, and then a long, slow cook on low heat all the ingredients come together in a harmonious, nourishing way. That’s why I decided to call my newsletter Simmering–it’s reminiscent of life. I publish a newsletter there twice a week, generally Sundays and Thursdays, but the days sometimes vary based on how busy life is at the moment.

(psst: there’s a special discount offer for readers of In Jennie’s Kitchen at the end of this post!) Continue reading…