Tag: Vanilla Bean

Old Fashioned Cupcakes

Note: I was sent a Non-Stick Pro 12 Cup Muffin Pan, Silicone Baking Cups, and a Baker’s Decorating Tool from OXO. All opinions are my own.

September is Pediatric Cancer Awareness Month, so I’m sharing this recipe a bit ahead of time. Every year, OXO donates up to $100,000 to support an organization called Cookies for Kids’ Cancer. The organization was founded by two OXOnians (OXO employees) who were inspired by their son Liam’s battle with pediatric cancer, a disease which claims the lives of more children in the US than any other disease. Cookies for Kids’ Cancer provides inspiration and support to allow anyone to easily get involved in fundraising to find a cure for pediatric cancer.

To help reach their goal, OXO donates $100 to Cookies for Kids’ Cancer for each blogger who posts a recipe to bring awareness, up to their $100,000 commitment. I’ve posted twice a year for the last few years to help bring awareness to Cookies for Kids’ Cancer. Click here to see some of my past posts.
This year, OXO sent me Silicone Baking Cups, a Non-Stick Pro 12 Cup Muffin Pan, and a Baker’s Decorating Tool to make this post.
Here’s a little about each product:
  • The Non-Stick Pro Muffin Pan (paid link) features a unique micro-textured pattern that ensures even baking and adds structural rigidity. It’s made with a ceramic-reinforced, two-layer, commercial-grade coating that provides ultimate non-stick release and is scratch-, stain-, corrosion- and abrasion-resistant.
  • The BPA-free Baking Cups have handy tabs to help remove them from muffin tins without making a thumbprint, and the inside of each Cup is smooth and non-stick to release your treat easily. With a fill line, your cupcakes will be consistent every time.
  • Our easy-to-use, easy-to-fill Baker’s Decorating Tool is designed to give you complete control while decorating. The unique trigger provides a smooth stream of icing for clean lines, and the comfortable handles ensure a steady grip and protect icing from warm hands.

I wanted to make a new, fun, and different cupcake to try out all of these cool tools. My husband and I are huge fans of Old Fashioned Cocktails, so I decided to turn those flavors into Old Fashioned Cupcakes! Note: the frosting contains alcohol so this is not a kid-friendly recipe.

To bring in the flavors of an Old Fashioned, I made a Vanilla-Orange Cupcake and topped it with Bourbon-Orange Cream Cheese Frosting. To finish it off, I added a maraschino cherry and some orange peel.

Ingredients:

Vanilla-Orange Cupcakes: (adapted from a Martha Stewart Recipe)

  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1 cup sugar
  • vanilla bean, split and scraped out
  • the zest of 1 navel orange
  • 2 large eggs, at room temperature
  • 3/4 cup heavy cream
  • 1/4 cup freshly squeeze orange juice
  • 1 tablespoon pure vanilla extract
  • 2 cups all purpose flour (I used Bob’s Red Mill Unbleached All Purpose White Flour)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt

Bourbon-Orange Cream Cheese Frosting:

  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1 (8 oz) package cream cheese, softened
  • 4 cups powdered sugar
  • 1/4 cup bourbon
  • the zest of 1 navel orange

Other ingredients:

  • peels from 1 navel orange
  • 12 maraschino cherries

Continue reading Old Fashioned Cupcakes

Orange Mulled Whiskey Cider

cThis has been quite a dreary and rainy fall so far. One of my favorite remedies for blah weather is a warm beverage. In the fall, you really can’t go wrong with a mulled apple cider, like this Orange Mulled Whiskey Cider!

 

Nielsen-Massey sent me a sample of their Pure Orange Extract to use in this citrusy spiced cider. Nielsen-Massey has offered high quality vanilla and other flavors since 1907. They are my go to for extracts, vanilla beans, and vanilla powder. Their Pure Orange Extract is a great pantry way to always have citrus flavor on hand. Just 1/2 teaspoons of the orange extract equals two tablespoons fresh orange juice.

They must have known Philadelphia has been basically sitting under a cloud and that I needed a warm pick me up! The addition of the pure orange extract to this cider brings some brightness to the mulled cider.

 

This cider uses some of my favorite spices to really bring the fall flavor. I picked up my spices at the Head Nut in Reading Terminal, but you can also find them at Penzey’s.

Recipe (serves 6):

  • 2 quarts apple cider
  • 1/2 cup 100% pure pomegranate juice
  • 1/3 cup 100% pure maple syrup
  • 1 Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean
  • 1 teaspoon Nielsen-Massey Pure Orange Extract
  • 3 large cinnamon sticks
  • 12 whole cloves
  • 5 whole allspice berries
  • 1/4 teaspoon cardamom seeds
  • 3/4 cup whiskey

Add the apple cider, pomegranate juice and maple syrup to a large saucepan; heat over medium-high heat.

Split vanilla bean in half lengthwise with the tip of a small knife.

Scrape both sides of the bean with the knife’s dull side and add the seeds and bean to the saucepan. (The seeds are the black flecks in the cider.)

Add the orange extract, cinnamon sticks, cloves, allspice berries and cardamom seeds to the saucepan; stir to combine. Bring to a boil.

Reduce heat to medium-low and simmer for about 30 minutes. Strain mulled cider through a fine mesh sieve.

Add whiskey; stir to combine. Serve with a fresh apple or orange slice.

 

This cider tastes just like fall! What a comforting beverage as the weather turns colder.

The spices in the cider add a nice warmth to the drink, complementing the apple and whiskey flavors nicely.

The orange flavor from Nielsen-Massey’s Pure Orange Extract comes through as well, adding a burst of bright citrus and making for a super tasty drink!

Print
Orange Mulled Whiskey Cider

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 6 servings

Ingredients

  • 2 quarts apple cider
  • 1/2 cup 100% pure pomegranate juice
  • 1/3 cup 100% pure maple syrup
  • 1 Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean
  • 1 teaspoon Nielsen-Massey Pure Orange Extract
  • 3 large cinnamon sticks
  • 12 whole cloves
  • 5 whole allspice berries
  • 1/4 teaspoon cardamom seeds
  • 3/4 cup whiskey

Instructions

  1. Add the apple cider, pomegranate juice and maple syrup to a large saucepan; heat over medium-high heat.
  2. Split vanilla bean in half lengthwise with the tip of a small knife.
  3. Scrape both sides of the bean with the knife’s dull side and add the seeds and bean to the saucepan. (The seeds are the black flecks in the cider.)
  4. Add the orange extract, cinnamon sticks, cloves, allspice berries and cardamom seeds to the saucepan; stir to combine. Bring to a boil.
  5. Reduce heat to medium-low and simmer for about 30 minutes. Strain mulled cider through a fine mesh sieve.
  6. Add whiskey; stir to combine. Serve with a fresh apple or orange slice.
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Seared Scallops with a Champagne Vanilla Butter Sauce

Cooking for your Valentine on February 14th and looking for something really different and fun? This recipe from Emeril Lagasse is perfect for a romantic dinner. I really wasn’t sure what to expect with Vanilla and Scallops, but it highlights the sweetness of scallops nicely.  I paired this with a champagne risotto based on a recipe from Giada de Laurentiis to make this recipe for Seared Scallops with a Champagne Vanilla Butter Sauce.

Ingredients:

For the risotto:

  • 2 thin slices prosciutto
  • 3 cups reduced-sodium chicken broth
  • 1 tablespoon olive oil
  • 1 shallot, finely chopped
  • 1 garlic clove, minced
  • 3/4 cup Arborio rice
  • 3/4 cup Champagne
  • 1/4 cup freshly grated Parmesan
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

For the Scallops:

  • 2 tablespoons minced shallots
  • 1 cup dry brut Champagne
  • 1/2 vanilla bean, split and scraped
  • 1/2 cup heavy cream
  • 1/2 cup (1 sticks), cold unsalted butter cut into small pieces, plus 1 tablespoon
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon freshly ground  pepper
  • 10 jumbo sea scallops, cleaned
  • 1 tablespoon olive oil
  • 2 tablespoons chopped fresh chives

Continue reading Seared Scallops with a Champagne Vanilla Butter Sauce

Gluten Free Boston Cream Pie Cupcakes

Gluten free baking. Does it terrify anyone else? Just me? Hm.  Whelp. I finally decided it was time to conquer my fear and try my hand at it.

I was sent a copy of Kyra Bussanich’s new cookbook Sweet Cravings: 50 Seductive Desserts for a Gluten-Free Lifestyle which makes gluten-free baking seem not-so-scary. Kyra was the first gluten free  baker to win Food Network’s Cupcake Wars and has actually won twice overall so she knows her stuff! The cookbook is filled with really amazing sounding cupcakes but has a bunch of other mouthwatering baking recipes, including gluten free muffins, scones, cookies, brownies, and much more!

As I was paging through the cookbook, I came across her recipe for Boston Cream Pie Cupcakes. I just had to make them!

I used a bunch of OXO baking tools to create these cupcakes including the Cupcake Corer, the 6 Piece Measuring Spoon Set, and the 6 Piece Measuring Cup Set. These tools, along with many others, can be found during the month of September with these green stickers on them:

For every specially marked item sold, OXO is donating 25 cents in support of pediatric cancer research as a part of its $100,000 pledge to Cookies for Kids’ Cancer. Keep an eye out for the green sticker when buying your baking tools, every little bit helps!

Now, on to the recipe. I changed the frosting but kept the rest of the recipe intact.

Ingredients:

CUPCAKES:

  • 1 cup (2 sticks) butter, room temperature
  • 2 cups sugar
  • 4 eggs
  • 1 cup tapioca starch
  • 1 cup potato starch
  • 2/3 cup white rice flour
  • 1 tablespoon plus 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon xanthan gum
  • 1 1/2 cups whole milk
  • 2 teaspoons vanilla extract

VANILLA BEAN PASTRY CREAM:

  • 2 cups whole milk
  • 1/2 cup sugar
  • 6 egg yolks
  • 1/3 cup cornstarch
  • 2 tablespoons butter, room temperature
  • 2 teaspoons vanilla bean paste

DARK CHOCOLATE FROSTING

  • 1 cup heavy cream
  • 1 package dark chocolate chips (12 oz)
  • 1 teaspoon vanilla bean paste
  • Pinch fine sea salt
  • 1 tablespoon butter
  • Cocoa powder, as needed
“Adapted with permission from Sweet Cravings: 50 Seductive Desserts for a Gluten-Free Lifestyle by Kyra Bussanich (Ten Speed Press, © 2013).”

Continue reading Gluten Free Boston Cream Pie Cupcakes

Plum Swirled Cheesecake Bars

This recipe for Plum Swirled Cheesecake Bars is a result of me going a little off the grocery list last time I went food shopping. Have you ever seen an ingredient in the supermarket and decided you just have to make something with it? This happens to me quite a bit.

Unfortunately, I normally do not have a recipe lined up to take advantage of my new purchase. I wanted to take a break from some peach recipes I’ve been making recently (Brown Sugar Cinnamon Peach Pie, Peach Cobbler, and Bourbon-Peach Lemonade to name a few) and focus on a relative of peaches: the plum. I haven’t worked with plums much in the past (I actually only have once recipe: Plum Sweet and Spicy Chicken) but I just could not resist how great they looked!

I decided to take a Martha Stewart recipe for Apricot Cheesecake Bars and instead make my own Plum Compote as a substitute for the Apricots, resulting in these Plum Swirled Cheesecake Bars.

Ingredients:

Plum Compote:

  • ½ cup port wine
  • ½ cup sugar
  • 1 cinnamon stick
  • 1 vanilla bean, cut lengthwise
  • The zest of one orange
  • 6 plums, stones removed and sliced

Cheesecake:

  • 18 graham crackers (I used cinnamon graham crackers)
  • ¾ cup plus 1 tablespoon sugar, divided
  • 2 teaspoons vanilla powder (I used Nielsen Massey)
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 packages (8 ounces each) cream cheese, room temperature
  • 1/2 cup sour cream, room temperature
  • 1/2 teaspoon vanilla bean paste or pure vanilla extract (I used Nielsen Massey)
  • Coarse salt, to taste
  • 2 large eggs, room temperature

Continue reading Plum Swirled Cheesecake Bars

Mini Cranberry-Vanilla Coffee Cakes

What is it about tiny treats that make the food taste better? I love perfectly portioned food so I was excited to be sent Petite Treats: Mini Versions of Your Favorite Baked Delights. The cookbook has recipes for mini donuts, muffins, scones, pies, and bundt cakes. The recipes sound absolutely delicious but to make most of the treats, you’ll need quite a bit of hardware: mini bunt cake pans, mini donut pans, mini scone pans, mini cupcake pans, etc. There are a few recipes that use a normal muffin pan that sounded really appealing, including mini cakes, but I decided to make the mini coffee cakes so I could have breakfast all week.

Ingredients:

  • 1/2 vanilla bean, split lengthwise
  • 1 3/4 cup sugar
  • 1 cup fresh cranberries (I used frozen cranberries, thawed)
  • 2 cups plus 1 tablespoon all-purpose flour, divided
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/4 cup plus 1 tablespoon unsalted butter,at room temperature, divided
  • 2 large eggs
  • 1/2 cup heavy whipping cream

Continue reading Mini Cranberry-Vanilla Coffee Cakes

Stuffed Pumpkin with Cranberry Raisin Bread Pudding

When I came across the title of this recipe, I was intrigued. I wasn’t sure if this would actually be a success, but it sounded so interesting I had to give it a try. So behold, Stuffed Pumpkin Cranberry Raisin Bread Pudding.

Ingredients:
1 pie pumpkin, about the size of your hand
1 stick of butter (1/4 cup) plus 1 teaspoon butter, melted and divided
1 teaspoon brown sugar
1 large egg
1/4 cup sugar
1/3 cup half and half
1/3 chopped pecans
1/2 a raisin bread loaf, cut into smaller pieces
1/4 cup fresh cranberries
Lemon-Vanilla Sauce, to taste
1 vanilla bean, split
1/2 cup water
1/4 cup sugar
1 tablespoon cornstarch
A pinch of salt
1 teaspoon butter or margarine
1 tablespoon grated lemon rind
1/4 cup fresh lemon juice

 

Preheat your oven to 350 degrees. Add the butter to a pot over low heat to melt. Cut off the top of the pumpkin. Reserve the lid.

 

Scoop out the pumpkin seeds and pulp.

Brush the inside of the pumpkin with 1 teaspoon melted butter. Sprinkle with 1 teaspoon brown sugar.

 

Cut the bread into similar sized pieces.

Top with the lid. Add the egg, sugar, half and half, pecans, raisin bread loaf pieces, and the remaining melted butter to a bowl and stir to combine.

 

 

Pour the pudding mixture onto a cookie pan sprayed with cooking spray. Add the pumpkin to the cookie sheet as well.

 

 

Bake the pumpkin and bread pudding for 25 minutes. Allow to cool enough to handle and add the bread pudding to the pumpkin.

 

 

While the pumpkin and bread pudding are baking, make the lemon-vanilla sauce. Split the vanilla seed down the middle.

 

Add vanilla bean, water, corn starch, sugar, and salt to a saute pan over medium heat. Stir until smooth and thickened. Add the butter, lemon zest, and lemon juice. Stir to combine. Remove from heat when the mixture is warm.

 

Pour the lemon-vanilla sauce over the bread pudding as desired.

Have you ever been in possession of a recipe that is so good that you almost don’t want to share it? Well, this is one of those recipes. It took a lot of internal debating before I finally decided to share this recipe with you. (Yes, it is that good).

 

 

The bread pudding is sweet and slightly toasted, adding a little bit of a crunch to the dish and the cranberries add a pop of tanginess. The lemon-vanilla sauce is citrusy and sweet at the same time.

 

 

But the best part is that the nifty presentation has an additional enhancement: you can eat the pumpkin! Yay!

 

The pumpkin roasts and softens in the oven, making it easy to scrape away at it bite by bite.
You can make this recipe in individual sizes if you’re really looking for a dessert presentation that wows. Just use smaller pumpkins and distribute the bread pudding among them.

 

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