Currently viewing the tag: "dessert"

Blueberry Apple Bars

A kind reader pointed out to me that there  is a slight mistake this Blueberry Apple Crumb Bar recipe in The Vanilla Bean Baking Book, so I’m putting the recipe here (with corrections). The ingredient list is correct in the book, but the directions mention ‘baking soda’ instead of ‘baking powder’, and list cinnamon in the filling when there is none. Sorry about that!

If any of you happen to live in Winona, Minnesota, or are visiting there this weekend, I’ll be doing a book signing at The Blue Heron Coffeehouse from 2-4 this Saturday, January 14th. The Blue Heron is the coffeehouse I talk about throughout my book, and where I learned to bake, and it’s wonderful to be going back for this event.

I am also teaching a class in St. Paul at Cooks of Crocus Hill Sunday, February 5th, from 1-2:30. I’ll be doing some demonstrations, sharing treats, and signing books. You can register here if interested!

You can find a few of my recipes from the book around the web. So many beautiful posts, I’m totally overwhelmed! Julie from Always with Butter made my chocolate chip cookies. Molly from My Name is Yeh made my yellow cake with chocolate frosting. Michelle from Hummingbird High made my cheesecake, and Cynthia from Two Red Bowls made my cheesecake with a hazelnut twist. Alex and Sonja from A Couple Cooks made my shortbread with chocolate. Food 52 made my oatmeal white chocolate cookies. Sara from Sprouted Kitchen made my whole wheat banana chocolate muffins. Cindy from Hungry Girl Por Vida made my honey cake and added grapefruit. Elizabeth from Brooklyn Supper made my orange cranberry bundt cake. Alana from Fix Feast Flair made my brown butter buttercream. Alanna from Bojon Gourmet made my peanut butter granola. There are a few more that I will post later!

Thank you again for all your support. It’s been so fun to see what everyone is making from the book on Instagram, and I appreciate all your kind words and reviews. If you make something from the book, please tag it #vanillabeanbakingbook so I can find it!

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pumpkin bread

Happy Merry. I hope you and yours had a wonderful Holiday season, however it looked and was celebrated. We do Christmas here, and had a loud and lovely Christmas Eve with family, then ended up being rained in (which is very weird for Minnesota – freezing rain and howling winds, but no snow) Christmas Day. So we watched movies, ordered Chinese food (my father-in-law was nice enough to venture out), read books, and put together elaborate Lego sets.  Both days were perfect, and I felt completely content as I fell asleep.

The tree was thrown out the day after Christmas, sadly. We picked a bad one this year (I blame it on 2016) and it needed to be out of our house. I usually hang on to those green pine needles as long as I can, not willingly to let the jingle bells and the silent nights go. But it felt nice, actually, to pack everything up just a little early and start thinking about the New Year. I’m not really one for resolutions and crash dieting come January, but I do like to spend some time reflecting on what I hope for in the next year. I also like the feeling of a fresh start. After a whole month of too many cookies and too much peppermint bark, focusing on health and wholeness is a necessity.  I enjoyed adding Pulses to my diet this year (although I will admit December didn’t see as much of them), and want to carry out my Pulse pledge in 2017 as well.

pumpkin bread

pumpkin bread

This bread is another baking recipe I’ve created as a Pulses Ambassador this year. The United Nations has declared 2016 the International Year of the Pulse, and I’ve taken the Pulse Pledge, committing to eat pulses once a week for the next year. Pulses are beans, chickpeas, lentils and dry peas; leguminous crops that are good for your health and good for the environment. I’ll be posting recipes involving them periodically this year, incorporating pulses not only in my savory cooking, but baking recipes as well. I’d love for you to join me! If the Pulse Pledge sounds interesting to you, you can read more about it here. It’s a 10 week commitment, and it doesn’t require elaborate baking: a serving of hummus and a bowl of soup are good ways to take them in, too. Also check out my Vanilla Lavender Cupcakes.

This post was sponsored by USA Pulses & Pulse Canada. All opinions are my own.

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I spent ten Christmas Eves in a row working various retail jobs, everything from barista to Barnes and Noble. The holiday season started the day after Thanksgiving, with mile long lines continuing to Christmas Eve at 4pm, when the store gates finally clanged shut and stayed that way for one whole day. Work shifts in December were spent answering the constantly ringing phone, running around the store trying to find would-be presents, standing at the cash register hour upon hour swiping credit cards, dreading every 30 minutes when Paul McCartney’s Wonderful Christmastime would come on again, and cleaning up gigantic messes left by frantic customers. Then, at last, the night before Christmas, when the store gate was shut (although often people were begging outside it: please, can I buy just 1 pound of coffee? I just need one more book for my sister-in-law, will you let me in?) all the employees would feel that smack of exhaustion, the same one that comes at the end of finals week, when you are finally driving home for spring break. It would take hours to clean the store, and almost everyone could feel a serious cold coming on. Someone would order a pizza, and we’d munch in silence before taking off to our various celebrations, usually arriving sneezing and crazy-eyed, just wanting to crash into a bed.

I’ve now had ten years off on Christmas Eve. It is spent at home, quietly listening to holiday music, baking a batch of cookies, snuggling with my little ones watching White Christmas, and heading to my parent’s house early for festivities. I have a no-shopping on Christmas Eve rule for myself, but I must admit I feel something lacking each year without the craziness. The month of December doesn’t feel as sparkly and exciting to me without all the noise, the crowds of people, Mariah Carey singing Christmas songs through loud speakers all day long, racing up and down stairs trying to find books for exasperated customers. The thing I didn’t want to make the holiday about has now ended up defining the holiday to me. Those formative years of my teens and twenties, working hard all December long now shape how I need Christmas to feel to me as an adult. I can’t escape that, somehow.

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I remind myself each year that just because something feels a certain way, it doesn’t mean that’s how it actually is. This is usually easier said than done. As a parent, I now determine how the holiday will look for my children. I start traditions and routine both for enjoyment and for recognition. I see my kids feeling so many things, and getting swept up in what makes Christmas so exciting. But my mission as a caretaker is more than that. It’s to teach what the reason behind this month long, money-spending, jingle-belling really is. At the very core, it’s to look to others, to give with no expectation of getting anything in return, and to remember that we all belong to each other, all of us, across this spinning round snow globe that’s so easily shaken. No matter how the actual days of December end up shaping my two little ones, I want them to still always be able reach past how they feel, and know, deep down, the joy and hope of Christmas, and their capacity to bring it everywhere they go. “If the world seems cold to you, kindle fires to warm it.” —Lucy Larcom

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pumpkin scones

My littles are on Brightly today, making Pumpkin scones from The Vanilla Bean Baking Book. If you haven’t been to the Brightly site yet please check it out! The space is a resource for parents to help create lifelong readers, something I’m passionate about. Launched in partnership with Penguin Random House, Brightly features book recommendations from all publishers for every age and stage, reading tips and insights, seasonal inspirations, author essays, contests, gift guides, and more. There are so many great book lists and ideas here.

pumpkin scones

pumpkin scones

pumpkin scones

pumpkin scones

pumpkin-scones

You can get the recipe for the Pumpkin Scones here. These scones are a family favorite, and might be what we wake up to this Christmas morning. “If the world seems cold to you, kindle fires to warm it.” —Lucy Larcom

 

cheesecakea

Hello! I have another exciting giveaway for you. Three more pieces of kitchen equipment that I absolutely love: Emile Henry mixing bowls, Mauviel Copper Sugar Saucepan, and a Lékué springform mold. The mixing bowls are pretty much a necessity in any kitchen, and this set is lovely, with three different sized nesting bowls. I use them all the time – for mixing, of course, but also for holding fruit and filling with chips at parties, among other things. The sugar saucepan is beautiful (I included it on my gift guide as well), and I find it to be a fantastic tool for making Italian buttercream. And the springform mold has been a game changer for me. I will admit I was skeptical about silicone molds when I was first introduced to them, but I have fallen in love with them after never having to worry about messy cheesecake sides. The mold peels away from the cheesecake every time, leaving perfect sides. Extra bonus: the cheesecake bakes on a white ceramic plate that is perfect for serving on as well, and I never have to have the stress of sliding a cheesecake on to a serving plate ever again.

TO ENTER THE GIVEAWAY
1 winner will receive 1 Emile Henry Mixing Bowl Set + 1 Mauviel Copper Sugar Saucepan + 1 Lékué Springform Mold + a copy of The Vanilla Bean Baking Book by Sarah Kieffer. Participants who complete*** this form*** will be entered for a chance to win. Contest is open through 12/13 to residents of the U.S. and Canada only.  The winner will be randomly selected through random.org and notified via e-mail no later than 12/16. The winner’s name and address will be shared with Emile Henry, Mauviel, and Lékué for the sole purpose of mailing out the prize. Thank you! (Also: don’t forget to enter my Minted giveaway as well!)

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sugar cookies
Happy Tuesday! I hope you all had a lovely Thanksgiving holiday, and survived the shopping madness that followed. After working retail for 10 holiday seasons in a row (with Black Friday and Christmas Eve always days I had to work), I can’t bring myself to venture out anywhere over the after-Thanksgiving weekend, so I enjoyed time inside my house, baking and reading. I have five books going right now; I am currently rereading two books: The Hobbit, which I am reading outloud to my kids for the first time (and they are loving it!), and Pride and Prejudice, which seemed like the perfect snowy weekend read. I’m also still working through this collection of letters. What are you currently reading? I’m always adding to my book list; I’d love suggestions.

“What a delightful library you have at Pemberley, Mr. Darcy!”
“It ought to be good,” he replied, “it has been the work of many generations.”
“And then you have added so much to it yourself, you are always buying books.”
“I cannot comprehend the neglect of a family library in such days as these.”
Pride and Prejudice, Jane Austen
sugar cookies

sugar cookies
These cookies are another baking recipe I’ve created as a Pulses Ambassador this year. The United Nations has declared 2016 the International Year of the Pulse, and I’ve taken the Pulse Pledge, committing to eat pulses once a week for the next year. Pulses are beans, chickpeas, lentils and dry peas; leguminous crops that are good for your health and good for the environment. I’ll be posting recipes involving them periodically this year, incorporating pulses not only in my savory cooking, but baking recipes as well. I’d love for you to join me! If the Pulse Pledge sounds interesting to you, you can read more about it here. It’s a 10 week commitment, and it doesn’t require elaborate baking: a serving of hummus and a bowl of soup are good ways to take them in, too. Also check out my Vanilla Lavender Cupcakes

This post was sponsored by USA Pulses & Pulse Canada. All opinions are my own.

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cranberry white chocolate cookies
I’m very happy with how these cookies turned out – they are a riff on an oatmeal cookie found in my book, and the rosemary adds so much flavor. They are a perfect addition to your holiday table – stacked up next to pumpkin pie on Thanksgiving, or piled high on a plate next to the tree, waiting for Santa.

Decas Cranberry Products, Inc. just-released premium quality Cooking & Baking Cranberries as part of its Paradise Meadow line. The Cooking & Baking Cranberries come in julienne-style, pre-sliced for ease-of-use. They are also available in whole for a bolder taste and can be found in the baking aisle right alongside your other baking needs. Decas also has a variety of other cranberry products including Whole Jumbo and OmegaCrans which are Omega-3 fortified. I found them great to work with, both for baking and cooking, and snacking on.
cranberry white chocolate cookies

cranberry white chocolate cookies

cranberry white chocolate cookies

cranberry
(One river gives
Its journey to the next.
)

We give because someone gave to us.
We give because nobody gave to us.

We give because giving has changed us.
We give because giving could have changed us.

We have been better for it,
We have been wounded by it—

Giving has many faces: It is loud and quiet,
Big, though small, diamond in wood-nails.

Its story is old, the plot worn and the pages too,
But we read this book, anyway, over and again:

Giving is, first and every time, hand to hand,
Mine to yours, yours to mine.

-Alberto Rios, When Giving Is All We Have

***************************************************************************
This post is sponsored by Decas cranberries. Decas is a family-owned business, and environmental stewardship has been at the core of their agricultural philosophy since the founding of the company. As always, all opinions are my own. To learn more about their history and sustainability, you can go here.

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apple pear cranberry crisp
I have a great giveaway today in celebration of the release of The Vanilla Bean Baking Book: this fantastic Le Creuset braiser pan! I received this braiser about a year ago, and it instantly became my favorite kitchen item. I use it for everything – both dinner and dessert, sweet and savory. It browns chicken and other meats like a dream, the deep sides are roomy and prevent spillage, and the round shape makes for a pretty presentation.

TO ENTER THE GIVEAWAY
1 winner will receive a Le Creuset 1 ½ Quart Braiser. **Participants who complete this form will be entered for a chance to win.** Contest is open through 11/22 to residents of the U.S. only. The winner will be randomly selected through random.org and notified via e-mail no later than 11/28. The winner’s name and address will be shared with Le Creuset for the sole purpose of mailing out the prize. Thank you!
crisp
I also have a new recipe for you today, Apple Pear Crisp with White Wine. It’s based on a recipe from my new book, a crisp with cherries and rhubarb, but I’ve replaced the summer fruits with winter-y ones instead.

Also, some friends have been posting recipes from my book!
Check out:

Orange Cranberry Poundcake on Apt. 2B Baking Co.

Chocolate Chip Cookies on Eat This Poem

Mint Chocolate Cake on Appeasing a Food Geek

Pumpkin Chocolate Cake with Meringue on Turntable Kitchen

Orange Pie on Lemon Fire Brigade

Sweet Potato Scones on A Thought For Food

Pumpkin Olive Oil Bread on Simple Bites

Also, there is still time to enter my #bakeamericacakeagain tattoo giveaway! Enter here.

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#bakeamericacakeagain
Today is the day! The Vanilla Bean Baking Book is now available! I’m so excited to share it with you. To celebrate, I have a new recipe and these #bakeamericacakeagain tattoos that I am giving away. The lovely FauxMartha and my husband helped me come up with this hashtag to celebrate both my book and the **Election** (remember to vote today, fellow Americans!) Details for the giveaway is below.
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cake

cake

tattoos
#BakeAmericaCakeAgain Tattoo Giveaway

Ways To Enter For A Chance To Win
1. Comment on this post below.
2. On my Instagram post tag a friend and use #bakeamericacakeagain in your comment.
3. You can also use both method #1 and #2 to increase your chances of winning. I will select 8 winners from the site and 5 winners on Instagram to receive the tattoos.
***No purchase necessary. Open to the U.S. and Canada only.***
cake
(This chocolate cake with chocolate buttercream pictured is a recipe from the new book; I made it for segment on WCCO-TV. You can watch the episode here.)

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parsnip cupcakes
Parsnips are often overlooked when it comes to baking. I’ll admit I’ve walked straight past them in the produce section, their pale white exterior ignored for other, flashier vegetables. The bold-colored flesh and feathery tops of the parsnip’s neighbor is more familiar, and the root that one associates with muffins and quick bread. So it’s the carrot that is placed in my shopping cart, and then ends up in my cake.

But Martha Stewart changed my mind. Her lovely book Vegetables showed up at my front door, and after thumbing through so many amazing recipes (Skillet Pizza with Greens and Eggplant! Corn and Scallion Chilaquiles! Beet Risotto with Beet Greens! Broccoli Rabe and Ham Croque Monsieurs! Squash Blossom Frittata! Frisee and Roasted Pear Salad!), I (of course) found my way to one of the few desserts in the book, and decided to start there. I’m glad I did.
cupcakesa

Martha Stewart
A few things:

It’s not too late to enter my giveaway! If you’ve pre-ordered my cookbook, you can enter to win a Vanilla Bean Baking Book apron and tea towel set. See this post for details.

Last week my site was down for a little bit, and I lost three posts. I was able to get them back, but sadly all the comments were deleted. So if you left me a question and I didn’t get back to you, please try again! Sorry about that.

It’s less than a week from Election Day, which is also the release of my cookbook. The lovely FauxMartha and my husband helped me come up with the perfect hashtag to celebrate both events: #bakeamericacakeagain. I think we could all use a little extra love while we move closer to Tuesday, and baking cake and sharing some is the perfect way to do just that. Tag your cakes on Instagram to play along! 

Although I thought we were terribly clever, there are already a bunch of fun cake/bake hashtags playing on ‘Make America Great Again’ on Instagram. NPR has a post on the history of Election Cakes that you can read about here.

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Purchase my cookbook!

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