Currently viewing the tag: "pumpkin"

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.

Read More

#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.
output_l1jp2e

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.)

Read More

vanilla doughnuts with pumpkin pastry cream
I must admit I am overwhelmed with all your love and support the last few months, and especially this last week, as my book launch is getting closer. This book wouldn’t be here if it wasn’t for you, the readers of The Vanilla Bean Blog, and so I just want to say once again a huge THANK YOU! I will have a couple giveaways coming up soon to celebrate, and if you’ve pre-ordered the book, make sure to check out this giveaway as well!

I mentioned before that I may go slightly overload with some pumpkin recipes this season, and here’s another one for you, this chilly October morning. Pumpkin pastry cream is quite tasty, and I honestly can’t stop making it. It’s smooth and rich like any good pastry cream should be, with just enough pumpkin flavor. This recipe is adapted from the pastry cream in my book; I start things in a stand mixer and then move to the stove. I stumbled across this method online a few years ago, and found it to work better for me. The stand mixer is more hands off, and I feel a little more in control of the pastry cream (something I struggled with in methods that required so many bowls and so much whisking). One important tip when making: make sure to cook the corn starch out! Cooking the pastry cream a few extra minutes will insure that it isn’t grainy, and that it won’t separate (an important life lesson I learned from Ms. Zoe Francois).
pumpkin pastry cream

Read More

pumpkin skillet cake
‘Foreign coins,
skeleton keys,
old French primers,
small tin boxes –

any little thing
I can hold in my hand
that like a prayer says
be attentive

this is the way we live –

bits of blue glass
polished by waves
and saved
in a jar
in a drawer.’
-Richard Jones, The Blessing
pumpkin skillet cake

pumpkin skillet cake
I’m going to now admit that I’m a big fan of pumpkin, and I don’t shy away from using it once fall hits. So consider this your warning: there will be quite a few more pumpkin-themed recipes showing up here in the next couple months. Pumpkin and chocolate is one of the best combinations invented, I do believe. They are featured here in this skillet cake, which is easy to put together, and perfect for any time of day: breakfast, snacking, dessert. All bases covered.

This skillet cake 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.

Read More

pumpkina
I’ve somehow convinced myself that if I only bake one layer of chocolate cake, I can still mound piles of buttercream on top, cut it into tiny pieces, and call it a snack. Which is exactly what happened here. There was pumpkin puree to use up, I was craving just the tiniest bite of chocolate cake, and then two hours later we all were nibbling on indulgent squares of pumpkin and chocolate. Not a bad scene for Tuesday afternoon.
chocolate snack cake with pumpkin buttercream
A few things:

You can now pre-order The Vanilla Bean Baking Book! I’m so excited for you to see it.

Other cookbooks just out or nearly out I highly recommend: Molly On the Range, Adventures in Chicken, Alternative Baker, and Eat My Kitchen.

Fascinating read about Pete Wells, New York Times food critic.

The foods everyone was obsessed with the most the last 40 years. A fun look back at food trends.

Don’t forget to register to vote!

Read More

Autumn Harvest Breakfast Bread | The Vanilla Bean Blog
Nature’s first green is gold,
Her hardest hue to hold.
Her early leaf’s a flower;
But only so an hour.
Then leaf subsides to leaf.
So Eden sank to grief,
So dawn goes down to day.
Nothing gold can stay.
-Robert Frost, “Nothing Gold Can Stay”
Autumn Harvest Breakfast Bread | The Vanilla Bean Blog
Autumn Harvest Breakfast Bread | The Vanilla Bean Blog
Autumn Harvest Breakfast Bread | The Vanilla Bean Blog
Autumn Harvest Breakfast Bread | The Vanilla Bean Blog
Autumn Harvest Breakfast Bread | The Vanilla Bean Blog
This Autumn Breakfast Bread is from Amanda Paa’s new book Smitten With Squash. It’s a lovely little book, celebrating that underappreciated vegetable, with knowledgeable tips and creative recipes. I’m giving away one copy of her book – leave your name and email in the comment section to enter.

Read More

I recently had to have a serious conversation with myself. I knew it was coming – I had been avoiding it for years, but, typical me, I put it off as long as I could. About five years ago I made a decision to start taking care of my emotional self – dealing with past hurts, anger issues, and the like. It’s been a long journey, one I’ll always be working through, but I found myself with good tools for approaching life in a healthy way. During all this darkest-night-of-the-soul business, however, I found myself eating more. A lot more. It was so comforting to turn to cookies and scones, cheesy pastas and chocolate coffee while working things out. I gave myself some grace, knowing it was how I needed to make it through, especially when everything else was so overwhelming. But a pattern had developed, a pattern that turned into a serious sugar addiction, and now I found myself looking in the mirror at a woman who didn’t have pants that fit her, with cupboards and a fridge stocked full of white flour, white sugar, dairy, and chocolate. So I stood there that day, gazing at my reflection, and realized two things. One, I liked myself more than I ever had; working on my emotional health had helped me [for the first time in my life] feel comfortable with how I looked and who I was becoming, and two, it was time to get healthy, for my family, and for me. So, Adam and I took a long look at how we approached food, and decided to change things up.
So we’re three weeks in, friends. We spent a week eating just fruits and vegetables to clear our systems, and every week we are adding something healthy back into our diet. Whole grains were first, followed by eggs and yogurt, honey, and now chicken and fish. We’ve cooked our meals at home, finding new ways to be creative with our food [this cookbook was a lifesaver when it came]. It’s been challenging, fun, and … peaceful. It’s been a long time since I’ve felt this focused, and since my body’s felt this good.
These muffins were an experiment, and I was so happy with the results. I was tinkering with my favorite muffin recipe, not expecting anything amazing. So I was happily surprised when they tasted as good as they did! Whole wheat flour replaced white, maple syrup stood in for white sugar, and a little olive oil pulled everything together. They were a wonderful treat for us, and we ate them slowly; grateful, yet unattached.
I wasn’t so sure about pumpkin ice cream. But I couldn’t get it out of my head. Pumpkin sometimes ends up in odd places [for instance, in my latte], but once Fall arrives and sweaters are part of my everyday attire, that big orange gourd calls to me, promising comfort.
This little experiment wasn’t a disappointment. Subtle pumpkin flavor, warm spices and creamy texture make this no-churn version almost perfect. It will be showing up this Holiday, along side pumpkin pie, sandwiched between gingersnaps, and just by it’s lovely little self.

Read More

Sometimes simple, uncomplicated things are the best. I have to admit, I get swept up in the latest food trends, watching magazines and favorite blogs going above and beyond with ingredients, technique and food styling. I am always impressed, but  there are times when I just want an old stand by – something that doesn’t fill up my whole dishwasher with dirty bowls. Something I can make a day ahead of time and know it will not be stale or soggy when I serve it.
Hello, pretty pumpkin poundcake. You are my simple holiday miracle. Tender and sweet with chocolate, cinnamon and nutmeg, you are perfect for snowy morning get-to-gethers, afternoon coffee breaks, late night nibbles.

Read More

pumpkin doughnut muffins | the vanilla bean blog
How hard can it be to write a blog post about pumpkin doughnut muffins? I’ve been staring at this screen for too long, trying to conjure up something creative. Words like ‘good’ and ‘tasty’ and ‘delicious’ are all overused. The English major in me warns my professor  read something similar in my last paper. I see bright red ink marks firmly reminding me that I have no concrete ideas; there’s too many descriptive words and no direction.
pumpkin doughnut muffins | the vanilla bean blog
Pretty little doughnut muffins, what is your main objective? What do you symbolize? How do I tell your story? Your flavors bring to mind childhood memories, full of sweetness and laughter. Your little muffin body wrapped in sugar and cinnamon is like cozy snowy afternoons and warm first kisses. When your pumpkin-y insides roam the insides of my mouth and swoop down to my belly, it is Christmas morning, with lights all aglow.  Oh, pumpkin doughnut muffin. I have come to no other conclusion but to make you again and again.
(baked) pumpkin doughnuts | the vanilla bean blog

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
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
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
Share with your friends










Submit
Share with your friends










Submit