Tag Archives: vanilla

Need You

Biscuit Sandwich

biscuit_cookie

Welcome to April’s Secret Recipe Club reveal for Group A!  Normally when I get my blog assignment I go to the recipe page and read everything, saving and pinning anything that catches my eye.  This time however I was transfixed by a thumbnail on Chit Chat Chomp  and HAD to make it.  So I first searched her dessert page, trying to not be distracted by all her delicious goodies before finding MY recipe on her baking page: Melting Moments.  Leigh made these for her boss’s birthday and for some strange reason was not given a raise, which blows my mind because oh my goodness are these biscuits insanely good.  I had to make a change to the custard filling, switching the lemon curd for vanilla due to my citrus allergy.   Not so surprising Leigh has a recipe for vanilla custard as well so I used that as the filling for my biscuits!  I just halved that recipe and dropped the zest – super easy and super incredible.  We wound up with some “extra” pudding after assembling the cookies and it was very hard to not lick the bowls clean.

Biscuits

Serves: Makes 20 biscuits

Ingredients

2 sticks butter, softened

1/4 cup powdered sugar (10x sugar)

1 tsp vanilla extract

1 cup flour (sifted)

1/4 cup corn flour (sifted)

Instructions

  1. Preheat oven to 350
  2. Cream together the butter, powdered sugar, and vanilla until light and fluffy - about 10 minutes.
  3. Mix in the sifted flours until just blended.
  4. Form tbsp balls and place on cookie sheet leaving a cookie length between the cookies.
  5. Bake for 10 minutes, then remove to cooling rack.
http://dancingveggies.com/2016/04/need-you.html

I also enjoyed the irony of getting an Australian blog seeing as how I got one just over a year ago when my little sister moved to Australia for a year.  She gets back next Monday (!!!!) and I can’t wait to get all the food details about her trip.  I have a feeling I’ll be making some more of Leigh’s recipes once she gets back, especially since she has a very large vegetarian recipe section.

and Gumdrops

Cafe Mocha Cheesecake

cheesecake

Welcome to #16Cheesecakes – part 2!!!

Last year Camilla at Culinary Adventures with Camilla rallied some blogging friends to help her celebrate her 15th wedding anniversary. She was only looking for fifteen cheesecake recipes. But we posted waaaaaay more than #FifteenCheesecakes.  It was such a hit and we all had so much fun that she decided to see if she could get enthusiasm for another round of cheesecakes. Yep. This is an encore performance by some of her favorite foodie bloggers.

More than #SixteenCheesecakes

Last year I kept things rather simple with a chocolate caramel cheesecake – something I knew my husband would love.  As I mentioned last year, Joe and I also did a cheesecake at our wedding and it was the BEST decision ever.  This year I decided to go for something more my style: Cafe Mocha Cheesecake.  Don’t get me wrong, Joe’s a huge fan of coffee but not in his dessert so much as with his dessert.  I, on the other hand, prefer Double Dunker ice cream by Turkey Hill to almost anything!  Coffee and chocolate and just the hint of vanilla to keep things from being too overpowering – perfection!

Cafe Mocha Cheesecake

Serves: Serves 8-10

Ingredients

2 cups vanilla wafers, crushed

1 stick butter, melted

3 8oz packages of cream cheese, softened

3 eggs

1 cup white sugar

2 tbsp kahlua

2 tbsp espresso

1 cup dark chocolate chunks

Instructions

  1. Mix together the vanilla wafers and melted butter and press into a 9inch springform pan, going halfway up the sides.
  2. Preheat oven to 500
  3. In a blender mix together the cream cheese and sugar until creamy, about 7 minutes. Add in the eggs one at a time while mixing then add in the kahlua and espresso and mix for another 5 minutes.
  4. Fold in the chocolate chunks and spoon into the springform pan.
  5. Bake at 500 for 15 minutes, then turn heat down to 200 and bake for one hour, then turn the oven off and allow cheesecake to cool to room temperature before placing in the fridge for three hours.
  6. Serve and Enjoy!
http://dancingveggies.com/2016/03/and-gumdrops.html

Make sure to check out all the other fantastic cheesecakes – perfect addition to a holiday dinner or a substitution for dinner.

Brought to Life

Vegan Sugar Cookies 

vegan_sugar_cookies

Many moons ago, or about 5yrs ago, I found an incredible vegan sugar recipe.  This past year I went to look for it again and could not locate it!  So I decided to come up with my own recipe based on a “normal” sugar cookie recipe and what I know about vegan cookie.  One of the biggest issues I’ve had with vegan baking is the missing butter taste as well as the not always awesome aftertaste some vegan “butters” offer.  With that I decided to add a bit of cinnamon, not enough to cross into snickerdoodles territory but enough to add a bit of something to the recipe.  I also added a touch of cream of tartar in order to counter the melting point of vegan “butter” and keep the cookies from spreading too much – another problem I commonly have.  I wasn’t going for a super fluffy cookie but I didn’t want them to be as crispy as a rolled cookie.

Brought to Life

Serves: makes 48 cookies

Ingredients

1 cup vegan "butter", softened

1 1/2 cups white sugar

1/2 cup brown sugar

1/2 tbsp cinnamon

1/2 cup applesauce (no sugar added)

1 1/2 tsp vanilla extra

1/2 tsp salt

2 1/2 cups flour

1 tsp baking soda

Instructions

  1. Preheat oven to 375
  2. Cream together the sugar, cinnamon, and butter for 10 minutes until nice and fluffy. Add in the applesauce, vanilla extract, and salt and blend for another 3 minutes.
  3. Stir together the flour and baking soda and slowly mix in with the wet ingredients until just mixed.
  4. (Optional: place in fridge for one hour)
  5. Form dough into walnut size balls and drop onto cookie sheet leaving space for the cookies to spread.
  6. Bake for 11 minutes, allow to cool for 5 minutes on the cookie sheet and then move to a cooling rack.
http://dancingveggies.com/2016/01/brought-to-life.html

These cookies were a huge holiday hit!  Husband enjoyed them so much he had a hard time believing they were vegan, which is the ultimate compliment in his case.  For a real treat, form the dough and then freeze in a plastic cookie “tin” and bake when you’re getting a craving for something sweet.

Don’t We Go

Banana Cream Pie

banana_cream_pie

A bit late, but finally have my post from Pi Day!  Since Pi Day was also game day I knew I had to make something, and it had to be something awesome.  Thankfully /r/52weeksofcooking pointed me in the right direction with their banana theme.  I had never made/had a banana cream pie but figured it couldn’t be too hard – just a more solid version of banana pudding.  I searched the internet for inspiration but most of them involved ingredients I didn’t have on hand, and since I was doing this last minute the day after an embryo transfer going to the store just wasn’t going to happen.  So I decided to use a custard recipe I acquired many moons ago and just modify it as needed.  For the crust I went with my standard push-in-pan using vanilla wafers.  One day I’ll figure out how to roll a pie crust but until then push-in-pan it is!

 

Banana Cream Pie

Serves: Serves 9 - 12

Ingredients

2 very well ripened bananas

1 cup greek yogurt

2 cups milk

1/4 cup sugar

2 eggs

1/2 tsp vanilla extract

favorite crust

Instructions

  1. Puree the bananas with the greek yogurt and set aside.
  2. Heat a large sauce pan over medium heat, add the milk and sugar and bring to a low simmer. Meanwhile beat the eggs and vanilla together in a separate bowl.
  3. Slowly whisk the eggs and vanilla into the milk and continue to simmer for 5 minutes before mixing in the banana mixture. Continue cooking for 10 minutes, being sure to not let the mixture bowl.
  4. Meanwhile prepare your favorite crust.
  5. Remove custard mixture from burner and allow to cool for 30 minutes (or move to a freezer for 10)
  6. Preheat oven to 375. Pour the custard into the prepared crust and bake for 30 minutes. Turn heat to 250 and bake for a final 10 minutes or until custard is solid.
  7. Allow to cool then Serve topped with whipped cream!
http://dancingveggies.com/2015/03/dont-we-go.html

Hope your sweet tooth is ready for this week as I’ll have another dessert recipe on Wednesday as part of #15Cheesecakes!

Thinking Outloud

Sugar Cookies

sugar_cookies

Not a surprise to anybody who knows me in real life, but I’m a HUGE fan of reading – and have been from a very young age.  Reading was a way to escape to a different time or place or both and whether it be a galaxy “far far away” or a war between cousins, I’ve always had an appetite for expanding my world via the written word. Which is why I was BEYOND thrill to see /52weeksofcooking was doing a challenge based on book inspiration.  The hard part was finding a book to pick from the hundreds on my shelves, but in end I had to go with one of my favorite “YA” books.  Eleanor & Park is technically a YA book, but it’s also a great “remember when” book for anyone that grew up in the 80s – or anyone still bitter about the cancellation of My So Called Life (or Freaks and Geeks) during the 90s.  Without giving too much away, we’ll just say that Eleanor’s home life is bit rough and while she loves her mom things aren’t always the best between them.  However one happy moment between the two takes place in the kitchen when her mom dabs vanilla extract behind her ears as a cheaper perfume option.

'I do it,' her mom said, 'because it's cheaper 
than perfume, but it smells just as good.'

This smell is the one Park remembers, lingering while they are on the school bus – causing him to think of sugar cookies and other vanilla treats.  However, I knew that I couldn’t just make any sugar cookie to represent Eleanor & Park, it needed to have some sort of a twist.  So I decided to merge my favorite snickerdoodle recipe with my favorite sugar cookie recipe in order to create and sugar cookie with a bit of added texture and just slightly cracked.

Sugar Cookies

Serves: Yields 48 cookies

Ingredients

1 cup unsalted butter

1 1/2 cups white sugar

3 eggs

1 tsp vanilla extract

3 1/2 cups all-purpose flour

2 tsps cream of tartar

1 tsp baking soda

1/2 tsp salt

Instructions

  1. Cream the butter and add the sugar gradually - then blend for 10 minutes. Add eggs one at time, mixing well between additions, then add in the vanilla.
  2. Add the flour, cream of tartar, baking soda and salt gradually to the creamed mixture, and combine until just mixed. Cover and chill for at least 2 hours.
  3. Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper or baking sheets.
  4. Roll dough in to two inch balls then place on the sheet - do not flatten!
  5. Bake at 375 degrees F (190 degrees C) for 8 -10 minutes or until cookie has a golden appearance
http://dancingveggies.com/2015/03/thinking-outloud.html

These cookies didn’t last long, becoming a treat for my co-workers to celebrate a recent achievement for one of then.  Before anyone gets concerned. I did allow Joe to have the ones in the photo as it’s only right to pay the photographer!