Tag Archives: Vanilla Bean

Vanilla Bean Scones

I’ve been wanted to bake vanilla bean scones since I tried some last year at a Washington, DC Starbucks. Mini vanilla bean triangle  scones that were just the perfect breakfast/cookie on the go. I searched for many recipes, including the classic one we have here at TFK. I remembered that I read that Ree Drummond from Pioneer Woman had the same experience, so I decided to try out her recipe!

Her recipe was such a success that after baking the scones on a Saturday, there were 3 left by Tuesday. Since I used a small biscuit cutter, I was able to get about 25 scones from this recipe. Since we were going away on a Holiday to the gorgeous Lake Atitlán, my mom asked me to whip up another recipe to take with us. Since I was tight on time, I woke up early Wednesday morning (we were leaving just after noon) and baked both recipes. Since I was able to double test the recipe, I decided to try the food processor the second time around to save some time. The scones came delicious as well, but I have to say they came out extra flaky when I used the pasty cutter.

Ree’s original recipe suggests that you dunk the scones in the glaze. For me, just dipping the top was enough for my sweet tooth – the recipe for the glaze is reduced from its original quantities. All around, this became a family approved recipe in just a few hours!

Kitty

Vanilla Bean Scones

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Vanilla Bean Sugar Cookies

Our Third recipe from the Cassalingo and The Foodies’ Kitchen is one from the Martha Stewart kitchens: Vanilla Bean Sugar Cookies. We made a tiny variation, instead of adding Vanilla Extract we added Vanilla Beans. The cookies take a new level of yumminess with the vanilla beans. This recipe makes enough for 50 medium sized star cookies.

Kitty

Cassalingo & The Foodies' Kitchen Cookie Extravaganza

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Vanilla Bean Snickerdoodles

Snickerdoodles. The name is funny. How can you go wrong with Snickerdoodles? As all cookies, Snickerdoodles start with butter, sugar and flour, but by the end you toss them with cinnamon sugar. Snickerdoodles are characterized by a cracked surface and can be crisp or soft depending on preference. Baked in an oven, these cookies are crispy on the outside and soft and gooey on the inside.

With different origin stories, this is what we could piece together: snickerdoodles are probably German in origin, and that the name is a corruption of the German word Schneckennudeln, some kind of pastry. Or that comes from the german word Schnecke ”snicker” comes from the German word Schnecke, which describes a snail shape. But the best one so far, is that the name has no particular meaning or purpose and is simply a whimsically named cookie that originated from a New England tradition of fanciful cookie names. Honestly, the last one is the one I like to believe. The name is funny and brings back warm and fuzzy memories… so why not go with that name origin? What do you think?

Now, on to some recipe notes. Since my Joy Cookbook is still on its way, I got this recipe from the Shugary Sweets site. I made a few annotations from the original post. The most important, is that you need to leave enough space between the cookies to spread. This recipe is very much like chocolate chip cookies. You get the idea, they spread out to bake. I ended up placing three cookies per sheet and baking two sheets at the time. All of the cookies came out delicious! Definitely looking forward to my Joy cookbook to arrive.

Snickerdoodles

Vanilla Bean Snickerdoodles

Recipe from Joy the Baker, seen at Shugary Sweets

Yields: 5 dozen small cookies or 2½ regular sized cookies

Ingredients:
1 cup butter, softened
1 ½ cup sugar
2 eggs
1 ½ teaspoons vanilla beans
2 ¾ cup flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon kosher salt

For the Topping:
⅓ cup sugar
2 teaspoons cinnamon

Directions:

  1. In mixing bowl, beat butter and sugar until thoroughly combined about 3 minutes. Add eggs, one at a time, beating for one minute between additions. Beat in vanilla beans.
  2. Scrape down sides of bowl and add in flour, cream of tartar, baking soda and salt. Mix until just combined. Cover dough and refrigerate for at least 30 minutes.
  3. Preheat oven to 350 degrees. In small bowl mix together the cinnamon and sugar. Scoop dough by large tablespoons and roll in cinnamon sugar mixture. Place on parchment paper lined baking sheets, several inches apart. If possible, just have three or four cookies per sheet.
  4. Bake for 13-15 minutes, until edges are slightly browned. For smaller cookies, bake 12-14 minutes.
  5. Allow cookies to set on cookie sheet about ten minutes before removing to wire rack to cool. Enjoy!

Snickerdoodles

Snickerdoodles

Snickerdoodles

Snickerdoodles

Snickerdoodles

Vanilla Bean Glazed Bundt Cake

It’s been a while since I’ve been able to take my sweet time to cook or bake for the blog. I traveled to DC and NY for an extremely short week, but I still managed to take mom to Saratoga and visit Jake and his family. We had a blast. Then, we came back to Guate to get ready for my grandmother’s birthday bash: She turned 90! She’s always been and will be an inspiration to me! I was a lucky little girl: I got to enjoy my grandparents, sleep overs and all. So, since it was a big party we had family from Mexico and the US fly down to visit. This last sunday was the last day we had our family from Mexico here, so the day after I was able to get some good time in the kitchen!

One of my must-have stops any time I travel to the US is Williams-Sonoma. And of course, this time was no different. Even with Helga we knew it was going to the store so we decided that we both were restocking our pantries with Ground Tahitian Vanilla Bean and French Lavender. I did forget to get Espresso Powder and Royal Rose Syrup since I didn’t have it in my shopping list!, but they are already there for my next trip.

So, what else could be more fit than to put to good use  my precious Vanilla from Williams-Sonoma? I have been eying this recipe since it was first posted back in March 2011. Make sure that you let the cake cool down for at least an hour in the pan. It comes out easy! This is a great mid-afternoon cake or breakfast cake even. It’s flavor is nice and subtle!

Kitty

Vanilla Bean Glazed Bundt Cake

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