Currently viewing the tag: "fruit"

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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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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chocolate buckwheat cakes

It’s the summer of fun! For reasons before mentioned, I am lining up guest posts for this summer. Up next is Laura from The First Mess. Laura is the real deal; her words inspire and challenge me with each post and her photographs are always stunning.

“…a fruit for Immortals, of the kind you eat in auspicious dreams. Its fragrance and flavour stay with me long after the fruit is gone; they seem to have refreshed me for eternity.”
-Sophie Brissaud for Fool Magazine #2

In this passage, Brissaud is actually talking about a very rare peach varietal in rural China. While I haven’t tried this particular fruit, I share that same affinity for the orchard’s blushing gems in an overall sense. To say that I anticipate those first apricots would be putting it mildly. Their delicate skins blush just a bit when they’re ready, and the flavour varies from honey-ish and mild to musky and very sweet. Before we’re even fully aware of it, the trees are swaying heavily with the weight of peaches nectarines and plums. Trickles of juice down our chins and fuzzy tickles on our noses put us into the moment.

And all of the truly good things seem to have this effect. We know that there is nothing quite like a ripe peach from the tree in the summertime. Its essence can be recalled at will and you are all the better for having consumed it, maybe while hunched over a kitchen sink in the fading light of the evening just before supper.

Sarah’s work and approach here are kind of like that peach to me. Her photographs, sentiments and creative efforts stay with me when I’m away from the screen and offer a centered glance at the world that is reassuring in its inherent greatness. She inspires me to move forward and do what I do without second guessing.

So in the spirit of that, here’s a recipe that’s pretty true to how I cook and live. It’s a wholesome and vibe-y chocolate cake treat that you could certainly serve to any and all of the people in your life; not just the gluten free and vegan hippie dips. There’s a nod to the season at hand, with some juicy fruit pieces smushed into the tops. There’s some little flecks of interesting bits (cardamom! coconut sugar! buckwheat!). More importantly, it’s a minimal fuss, one bowl kind of number. Fast tracking to cake is always ideal.

To the summer of fun + the memories we will make in its warm glow. When we retrace them in the quiet cold of winter, these moments will make us new again.
chocolate buckwheat cakes
chocolate buckwheat cakes
chocolate buckwheat cakes
chocolate buckwheat cakes

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I spent the weekend tossing and turning, crazy sick with the flu. While it was absolutely miserable, it was the first time in months that I had time to really hear myself.
There are moments during sickness where one grasps delirium and clarity at the same time. Almost like in childbirth, the mind and all energy is turned inward, focusing on how the body is reacting and responding. In this space of time the soul cuts through any suffering, offering itself loud and clear. It’s important to listen in these moments, to hear one’s self.
I asked myself hard questions. I thought about my time, and how I ignore it’s unyielding ticking. I wondered at my hands and feet – how they’ve been idle, and unconcerned with building and forging. I was bewildered at my daily evolution – living a world through a digital and removed mind instead of feeling and being with all parts: hair and face and limbs and toes. My heart spoke: it moved me, and demanded of me. And there, in that juncture of illness and lucidity, I made an action toward breaking bread and planting seeds, toward scrubbing floors on hands and knees, toward face-to-face and arm-in-arm. A movement towards good health, and conscious, and being. Drink with me, if you will.
You’re probably thinking ‘Really? You’re trying to pass this off as breakfast?’ And my answer is ‘Yes, I am.’ Does my breakfast consist of some kind of bread and cream cheese every morning? Yes. Do I sometimes throw some fruit in there so I don’t feel guilty? Yes. Do I ever wish I could change things up and make something more exciting? Yes. So here you go: breakfast pizza.
I was inspired by several recipes I saw for breakfast pizza, but wanted to make this an uncomplicated affair. I used the no knead bread I have ready in the fridge, to keep things simple. Crème fraîche mixed with a little vanilla bean sugar or cinnamon spread nicely over that, and I topped it off with some fruit and toasted nuts. Everything baked up nicely: the crust was chewy like a good pizza should be, and the sweet fruit and tangy filling was a perfect compliment. Good Morning.

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blackberry orange muffins | the vanilla bean blog
Earlier this week I posted about blueberry muffins, and then decided I should do a follow up on all the other muffins to be made with the recipe. There are lots of options, and lots of room for experimenting. This recipe is fairly straightforward and easy to put together, making weekend entertaining a breeze.
blackberry orange muffins | the vanilla bean blog

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