Currently viewing the tag: "lavender"

vanilla lavender cupcakes
‘And if, as we work, we can transmit life into our work,
life, still more life, rushes into us to compensate, to be ready,
and we ripple with life through the days.

Even if it is a woman making an apple dumpling, or a man a stool,
if life goes into the pudding, good is the pudding
good is the stool,
content is the woman, with fresh life rippling in to her,
content is the man.

Give, and it shall be given unto you
is still the truth about life.
But giving life is not so easy.
It doesn’t mean handing it out to some mean fool, or
letting the living dead eat you up.
It means kindling the life-quality where it was not,
even if it’s only in the whiteness of a washed pocket-
handkerchief.’
-DH Lawrence, We Are Transmitters-
vanilla lavender cupcakes

Vanilla Lavender Cupcakes

Chickpea Flour Does It All
This past week, I took seven whole days off from my cookbook. I haven’t done that since October 1, 2014, which feels very overwhelming upon typing. Over the past year and half I’ve taken a weekend or two as a break from my work, and days here and there when my littles have been sick (and they were sick so much this year!), but otherwise have been in my kitchen testing and retesting while my kids are at school and then again in the evenings after they are tucked neatly into bed. I’ve been hunched over my computer into the wee hours, trying to find better words for head notes and consistent language for recipes, double checking measurements and panicking over mistakes. As I tumble into bed my notes for the day are set within arm’s reach on my nightstand, to pick up immediately upon awakening to start the cycle all over again (or, in the event that my house burns down in the midnight hours I can grab them before jumping out of a bedroom window while clutching my two children. One of many anxious scenarios I’ve come up with; just ask my husband about all of those).

This past week, however, I watched too much TV upstairs in bed, during the day. I started rereading Harry Potter. I went out to breakfast. I took long walks. I went on a date with my husband. I went to the lake with my kids. I snuggled on the couch in between them while reading books and watching movies and didn’t once think of oven timers about to go off, or dough that needed to be prepped for the next day, or cakes that needed to be stacked and frosted.

I don’t write all of that to try and come off as some kind of cookbook martyr. I’m surely not one. But when I get a cookbook in the mail, or pick one up off a bookstore shelf, I am very aware of the time and energy that went into making all those bound pages. It makes me excited to share new ones here, which is what I am doing again, today. Lindsay Love, of Dolly and Oatmeal, just put out her first cookbook, Chickpea Flour Does it All, which is where these vanilla lavender cupcakes come from. The book highlights chickpea flour (which I’ve worked with here and here), and is focused on gluten-free and dairy-free recipes. It’s a lovely collection.
vanilla lavender cupcakes

These cupcakes are also another baking recipe for the Pulse Pledge. 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.

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

***PS- I’m on snapchat? I’m not very good at it yet. But if you want to follow along you can find me under sarahkieffer.***

Read More

chocolate pots de crème with lavender and sea salt | the vanilla bean blog
Back when I worked at the Blue Heron Coffeehouse, I spent a lot of time making banana bread. It was one of my daily tasks, and after weeks and weeks of mixing and mashing I could have made the bread in my sleep. However one Friday afternoon, after making it had become more routine than pleasure, I had four loaves that sunk in the middle and tasted terrible. I had no idea how it happened, as this recipe was etched in my soul for all eternity. Larry (the coffeehouse owner) walked over to my prep table to take a peek at the wasted loaves, and I’ll never forget his words. “The kitchen gods are always watching,” he said. “You may think you have a recipe down, and that you can never make it wrong, but the minute you feel you own a recipe, or have pride approaching your workspace that lacks any form of humbleness for your ingredients and movement, the gods will remind you, and teach you respect again.” He said it in all sincerity, and in such a strong, kind voice, that those sentences have never left me in my own kitchen.

Which brings me to chocolate pots de crème. It was Thursday. I was just going to ‘whip these up, easy,’ while also interacting with two little ones who were officially on summer vacation and were already bored, working on three other things in the kitchen for blog posts and our own evening meal, and trying to clean my house for dinner guests. I rushed around, unfocused on what I was doing: the chocolate looked completely melted, it must be. I didn’t bring the eggs to room temperature, but they will be fine. But what came out of my oven, 30 minutes later, was not creamy chocolate pudding. The top was bubbly and the darkest brown, and the bottom almost gray with tiny flecks scattered throughout it. I didn’t stop to really notice this, however, and threw them in the fridge to cool. “They’re fine! How bad can pudding taste?” Actually very bad, as my dinner guests and I found out later that evening. Grainy, gray pudding is not what one wants to serve new friends who just finished asking you questions about your food blog. Larry’s words came to mind as our guests graciously finished their cups and said kind things. I had forgotten to take that moment to breathe, feel my ingredients, linger in the whisking and melting and pouring. I had served myself humble pie (or, pots de crème, I guess), aware of the gods above.

Later that week I made the dessert again, taking my time to get things right. I’m happy to report it is delicious: creamy and dreamy, as I knew it would be. I offered up thanks to the heavens, grateful for hard lessons that eventually bring beauty.
chocolate pots de crème with lavender and sea salt | the vanilla bean blog
chocolate pots de crème with lavender and sea salt | the vanilla bean blog
Vibrant Food Cookbook
chocolate pots de crème with lavender and sea salt | the vanilla bean blog
Months ago, Kimberley Hasselbrink from A Year In Food asked on Facebook if anyone would be up for testing recipes for the book she was working on. I immediately emailed her; I had been a fan of her site for such a long time. A few weeks later she sent me some to test: Cornmeal Pancakes with Kumquat Syrup, Autumn Breakfast Bowl, and Summer Berry and Peach Crisp. I knew right away this cookbook was going to be on heavy rotation in my home.

One thing I love about The Year In Food is Kimberley’s unique, yet unpretentious recipes. I always leave her space wanting to make something; I may have to pick up an ingredient or two, but the recipes are beautifully simple and never boring. So here’s another cookbook to add to your wish list: Vibrant Food.

Read More

mixed berry scones
“How can I find the words? Poets have taken them all and left me with nothing to say or do.”
“Except to teach me for the first time what they meant.”
-Lord Peter Wimsey and Harriet Vane, Dorothy Sayers: A Busman’s Honeymoon

I’m not one for using expletives much in my day-to-day, but I must admit this past Monday a very loud one flew out of my mouth as my twitter notifications lit up my phone. Somehow, I had won the Reader’s Choice portion of the Saveur Food Blog Awards for Baking and Desserts. I’m not going to lie to you, I’m still pinching myself. It’s a huge honor, a dream come true, and I have you to thank. All you wonderful, lovely readers who took the time to cast a vote my way, thank you so much.

I share the category with the amazing Izy from Top With Cinnamon (who won Editor’s Choice), and I am excited that in just over a month I get to meet her, along with so many other favorite bloggers.

But in the meantime, scones! My family went out Monday night to celebrate with dinner, but I just had to bake something, too. Mixed berries, crème fraîche, and lavender seemed like a good combination, and they might be my favorite scones to date. The berries are tart, the lavender subtle, and the crème fraîche smooth and dreamy, rounding everything out. A perfect way to start the day.
mixed berry scones
Also, a few things:
Michael Jackson. Amazing.

Great writing advice, all in one place.

The Office Stare Machine.

-I can’t wait for Kimberley’s new book! And, Erin’s too!

-I’m now contributing over at Wit + Delight! You can check out my first post, for Strawberry-Basil Smoothies.

-I also have Chocolate Sugar Cookies up on Handmade Charlotte.
Read More

Purchase my cookbook!

Amazon / Barnes & Noble / BAM / IndieBound

Share with your friends










Submit
Share with your friends










Submit
Share with your friends










Submit
Share with your friends










Submit
Share with your friends










Submit
Share with your friends










Submit