Tag Archives: Vanilla

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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Love Potion

It’s got a nice ring to it, doesn’t it? Love Potion. This is a fun milkshake you can make for your kids or your significant other for Valentine’s Day. You can’t really tell from the picture, but it’s a two-tone milkshake. You need strawberry ice cream and vanilla ice cream to make milkshakes out of each flavor. Make one thicker than the other and fill your glass alternating the flavors. That’s it!

You will get a delicate pink tone swirled in with the white from the vanilla shake, but you won’t get really defined layers here, unless you want to try mixing strawberry or raspberry sherbet in instead of strawberry milkshake. Give it a quick go in your blender with a bit of milk (or water to keep the vibrant color.) Either way, make sure one flavor is thicker than the other so you can more or less layer them. The recipes we used are for one serving, so you can easily double or multiply them to make more.

Helga

Love Potion

Love Potion

Basic Vanilla Milkshake

Recipe by Bobby Flay
Serves 1

Ingredients
1/3 cup whole milk
10 ounces premium vanilla ice cream (about 1 3/4 cups, packed)

Directions

  1. In a blender, combine the milk and ice cream and blend until smooth. Serve immediately.

Strawberry Milkshake

Recipe by Bobby Flay
Serves 1

Ingredients
1/3 cup whole milk (if you want this flavor to have a thinner consistency add more milk)
10 ounces strawberry ice cream (about 1 3/4 cups, packed)

Directions

1. In a blender, combine the milk and ice cream and blend until smooth. Serve immediately.

Love Potion Assembly

  1. Alternate vanilla and strawberry milkshakes in a glass, and decorate with whipped cream and heart sprinkles.

Love Potion

Love Potion

Valentine Cupcakes

Preparing well ahead for February 14th, I decided to bake these Valentine Cupcakes on a Sunday evening. Usually, I don’t have cake flour. Not because I forget to get it at the store, but because it is too pricey to get cake flour in Guate without paying an arm and a leg. So, after reading this post from Joy The Baker, I’ve been making my own cake flour since we started this blog with Helga. Thanks Joy! So, after sifting my fair share of cake flour  quite a few times (I batch make it so I can have some handy), I was ready to make this recipe… but I wanted to make a Funfetti version of the cupcakes.

Like I said, I wanted. I ended up having just ¼ cup of this kind of sprinkles, I added some red and pink colored sugar to complete the ½ cup of sprinkles that the recipe calls for. The result was gorgeous! Since I used half and half, the amount of colored sugar sprinkles was just the right touch to give it a soft swirly kind of color to the batter. After baked, the cupcakes look gorgeous and with the chocolate-pudding-like buttercream, these cupcakes will make a good impression on everyone’s tummies.

Oh, and from experience when a recipe calls for eggs (or egg whites in this case), be careful to crack each egg, separate it and put the egg white in the bowl you will be using. Make this with each of the eggs. Once I didn’t do it and an entire pound cake recipe went down the drain. Why? Well, one of the eggs was bad. That’s when I heard Grandma Lucy’s voice in my  head “You know better, you must take your time to crack each egg and see if its good”. So, from Grandma Lucy to you… Take your time cracking eggs.

Kitty

Valentine Cupcakes

Valentine Cupcakes

Cupcake Recipe by My Baking Addiction
Chocolate Buttercream, a Foodies Original Recipe
Yield: 18 cupcakes

Ingredients for the Cupcakes:

2 ¼ cups cake flour
1 tablespoon baking powder
½ teaspoon kosher salt
1 ¼ cups whole milk, room temperature
4 large egg whites, room temperature
8 tablespoons unsalted butter, at room temperature
1 ½ cups sugar
seeds scraped from one vanilla bean
2 teaspoons pure vanilla extract
½ cup of valentine colored sprinkles

Ingredients for the Chocolate Buttercream

2 tablespoons of unsalted butter, softened
3 ounces unsweetened chocolate, coarsely chopped
6 ounces of semi sweet chocolate, coarsely chopped
8 ounces of cream cheese, softened
1 teaspoon of vanilla extract
1 ½ cups confectioners’ sugar, sifted

Directions:

  1. For the Cupcakes, center a rack in the oven to 350 degrees F. Line cupcake pan with paper liners.
  2. In a large bowl, sift together the flour, baking powder and salt.
  3. In a medium bowl, whisk together the milk and egg whites.
  4. In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, beat the butter, sugar and vanilla bean seeds at medium speed for 3 minutes, or until the butter and sugar are very light. Add in the vanilla extract and one-third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until well incorporated. Add the rest of the milk and eggs, beating until the batter fully incorporated and smooth, then add the last of the dry ingredients.
  5. Once ingredients are thoroughly incorporated, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated.
  6. Remove the bowl of your mixer and add the sprinkles, folding them into the batter carefully.
  7. Using a large scoop (about 3 tablespoons), distribute the batter between 18 muffin wells, filling each well 2/3 full.
  8. Bake for 18-24 minutes, or until a toothpick inserted into the centers come out clean. Cool on wire rack.
  9. For the Chocolate buttercream, melt the chocolates and butter in the bowl of your mixer placed over simmering water.
  10. When it’s melted, transfer your bowl (caution, it will be very hot!) to your mixer and start whipping the chocolate. It will lighten its color as it gets fluffier. Add the cream cheese slowly, so it helps the buttercream grow while letting air in.
  11. Add the vanilla extract and slowly add your confectioners’ sugar. If you want your buttercream more dense, add more than what’s directed here.
  12. Decorate your cupcakes with the buttercream (I used my 1M tip from Wilton), white sprinkles and a red M&M on top.

Valentine Cupcakes

Valentine Cupcakes

Valentine Cupcakes

Valentine Cupcakes

Valentine Cupcakes

Valentine Cupcakes

Valentine Cupcakes

Valentine Cupcakes