Category: vanilla

Sweet cherry cream pie for the 4th of July.

Sweet cherry cream pie for the fourth of July.

There really isn’t anything prettier in the summer (in the U.S.) than seeing Old Glory flying proudly. Even better when accompanied by the sound of fireworks popping in the sky & the smell of burgers cooking on a charcoal grill. ‘Murica. F*$k yeah. Yet another thing that’s awesome about America: pie. Specifically, cherry pie on the 4th of July. Eff you, Arthur, you won’t spoil my fun!

This pie is a kind of cherry custard pie, being that custard is made from egg yolk & cream & that’s what you combine with cherries in this filling. A refreshing change from the ordinary cherry pies you see this time of year!

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Whiskey cake, whiskey cake, I love a whiskey cake.

Whiskey is big in my house.

First of all, I’m part Irish. Jameson has been on my liquor shelf, in the liquor cabinet or on the bar in my grandparent’s basement ever since I can remember. Second of all, my fiancé is quite the bourbon connoisseur. If they make it, he either has it currently or has had it in the past. So pretty much every available surface in my dining room is covered in bottles of various whiskeys & bourbons & ryes.

It’s not a bad problem to have.

Whiskey bundt cake!

‘Cause then when I want to make something like this, I have a lot to choose from. Of course some are off-limits for baking. But the rest are fair game.

For this cake I used a bourbon, actually; Russell’s Reserve 10-year. It specifically says it has vanilla & caramel notes, which I thought was perfect for a cake. Okay I’m lying. Jay said it was perfect for a cake. Whatever.

Whiskey bundt cake.

You should use whatever whiskey or bourbon you like. Be it Jameson, Jack Daniel’s, Colonel Taylor, Russell’s Reserve or Buffalo Trace.

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“Choco-LOTS of chips” chocolate chip cupcakes.

It seems like 2014 is the year of the ‘recipe redo,’ does it not? First the bagels (even though that was technically a different recipe), then the chocolate pudding, now these. Yep, I’ve posted this recipe before. Many years ago when I was a newbie blogger & my photography left a lot to be desired. So I’ve decided that when I’m bored & I want a snack/treat, I’m going to look first here at my own blog. I’m going to find things I haven’t made in a long time & make them again- then post about it!

‘Cause that’s really one of the coolest things about being a (food) blogger: it’s like having your own virtual cookbook slash diary right at your fingertips. You can go back & find cupcakes or pizza recipes that you thought were amazing but took crappy photos of, or recipes that you thought sucked but you might want to give them another go. Oh- the beauty of technology!

Chocolate chip cupcakes with chocolate chip buttercream!

One night a few weeks ago, Jay was working late. Well he always works late; but this time he wasn’t expected home until 12 noon the next day as opposed to 2:30 a.m. It was about 11:30 p.m., I was sitting on the couch watching Walk The Line, Indy at my feet, when I got a craving for something super sweet. I had two opened bags of chocolate chips in my cabinet & just enough butter for cupcakes & frosting. So I thought some chocolate chip cupcakes would be just the thing.

Chocolate chip cupcakes.

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Brown butter donuts? Vanilla bean glaze? YES.

WARNING: These donuts are CRAZY.

I wasn’t even going to post them. Not really. I made them for Jay’s partner who helped him out moving some stuff, and because they were so insane I decided I had to make them again & post them for you. Seriously.

I also upped the ante a bit.

Brown butter donuts with a thick vanilla bean glaze!

See… the first time I made them I made a regular vanilla bean glaze. Half a bean scraped into some milk & confectioner’s sugar. Bam. It was delicious. Jay’s partner loved ‘em, we loved ‘em.

But I knew that it could be BETTER.

Brown butter donuts with vanilla bean glaze. They're baked, so they're good for you. Right?

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Linzer tart cupcakes.

Ohhh, Valentine’s Day is here. Time for hearts. Hearts everywhere. Heart-shaped everything! And of course, here that includes… cupcakes.

I go batty for holidays ’round these here parts, in case you didn’t know notice.

These particular little cupcakes are inspired by Linzer tarts, or Linzer tortes. In America, you low them as the cookies with a hole cut out of the top piece… its filled with a red or pink colored jam or jelly and dusted with confectioner’s sugar. However in Austria those are considered Linzer sablés (Linzer Augen or “linzer eyes”). They’re also a riff on the cupcakes I posted last year; which were chocolate cupcakes filled with pink frosting, all in a heart-shape.

Linzer tart cupcakes for Valentine's Day.

There are a few ways of doing this neat little heart-shaped hole trick, but I just use the method I find easiest: I push the cutter down into the middle of the completely cooled (preferably refrigerated for a few hours) cupcake. After some wiggling, the heart-shaped piece should pop out when you remove the cookie cutter. Another way: cut the top of the cupcake off, add a layer of jam, then cut the hole out of the top and stick it back on.

Linzer tart cupcakes filled with strawberry jam.

Whatever way you choose, the end result is adorable. And sweet.

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Pink velvet hot cocoa for you & your Valentine.

Yep, it’s February. That means time for Valentine’s Day- get over it. It’s  freakin’ cute. Stop being so goddamn cynical and enjoy the loooooove.

Loooooove. Not love. Loooooove.

Pink velvet hot cocoa! Insanely easy and insanely pretty.

So yeah, you can hate on Valentine’s Day. But nobody can hate on hot cocoa. And this here just happens to be some PINK velvet hot cocoa. Thanks to A Beautiful Mess for the recipe idea!

Plus, how BEAUTIFUL does it look? Wouldn’t this be a perfect Valentine’s Day dessert beverage? I think so.

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Sweet little s’mores meringues.

I love making meringue. Ever since Lola came into my life, it’s been easier than ever. But even with my hand mixer (better known as He Who Must Not Be Named), it’s pretty simple. And fast. I haven’t made them in years, though. I figured it was time. And now that I have a new oven… Well, it doesn’t matter the reason. There’s never a bad reason for cookies.

So yeah, I decided to do something I hadn’t done in a while: meringues.

Meringues turned into s'mores? YES.

And meringues- or meringue in general- is extremely easy to make, if you have a mixer. Even a not-so-strong mixer can handle making meringue. I do recommend a stand mixer, however. Mainly because you can walk away & just let the mixer do its thing, without standing there with your arm feeling like it might fall off. I will say, though, that meringue has been made in France & Switzerland since before 1692, and they didn’t have stand (or hand) mixers. So it’s definitely possible… it just isn’t as easy.

But its still easier than mixing cheesecake by hand. Did I ever tell you about the time I broke a mixer on cheesecake batter? It was cray x 100.

Okay, anyway. Back to the subject at hand. Yep. These are meringues. However… not just any meringues:

S'mores meringues: vanilla meringues dipped in chocolate and then sprinkled with graham cracker crumbs.

Meringue cookies are actually quite simple. Even more simple than your average chocolate chip cookie, really. They require 3 ingredients, the mixing is 1-2-3 and the baking time isn’t very important to get perfect since they need to be “dried” in the oven anyway. The roughest part is the mixing- or the creation of the foamy egg whites (or worse yet, the notorious “stiff peaks”). And the chocolate sauce is really easy too, I swear.

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