sweets – FoodWatcher

White Chocolate Cheesecake Bars + June Oven

This post is sponsored by June Oven. All opinions are my own. I never grew up with a toaster oven or convection oven of any kind (my grandma had a toaster oven that always impressed me, but I rarely used it myself), and never had the means or the counter space to invest in one most of my adult life. Now that I have a little more room in my kitchen, I’ve been intrigued by the notion of an appliance that does some extra work. As luck would have it, I was sent a June Oven to try out this week. The June Oven does quite a bit of extra work; the newest model (generation 3) boast of 12 different settings: convection, air fryer, grill, roaster, slow cooker, dehydrator, toaster, reheat, pizza oven, bread proofer, broiler, and warming drawer. It also is pleasing to the eye; both my kids called it “cute” when we pulled it out of the box and immediately wanted to try it out. So we have over the last few days. We have used it for basic tasks: toasting bagels and heating up taco shells and left over pizza. We made chicken nuggets in the air […]

The post White Chocolate Cheesecake Bars + June Oven appeared first on The Vanilla Bean Blog.

Brown Sugar Cookies

I will never say no to a simple sugar cookie, but adding brown sugar makes for an interesting twist on the class white version. A teaspoon of molasses increases the dark brown sugar flavor without making it taste like holiday fare (but, to be sure, these are a great addition to your holiday cookie tray). Brown Sugar Cookies From 100 Cookies PRINT RECIPE 2 1/2 cups plus 1 tablespoon [364 g] all-purpose flour 3/4 teaspoon baking soda 3/4 teaspoon salt 1 cup [2 sticks | 227 g] unsalted butter, at room temperature 1 3/4 cup [350 g] dark brown sugar 1 teaspoon molasses 1 large egg plus 1 large yolk 2 teaspoons pure vanilla extract 1/2 cup [100 g] granulated sugar, for rolling Adjust an oven rack to the middle of the oven. Preheat the oven to 350F [180C]. Line three sheet pans with parchment paper. In a medium bowl, combine the flour, baking soda, and salt. In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add the brown sugar and the molasses and beat on medium speed until light and fluffy, 2 to 3 minutes. Add […]

The post Brown Sugar Cookies appeared first on The Vanilla Bean Blog.

Olive Oil Sugar Cookies with Pistachios and Lemon Glaze

My mom will often turn down the sweet, gooey confections that I prefer, but she can never say no to a thin, crispy cookie. I created these unique cookies with her in mind. The olive oil pairs well with the pistachios and lemon in this recipe. The olive oil flavor here is subtle, but there is still a trace of fruitiness and spice, and the sweet lemon glaze is a nice partner. Notes: This dough is very forgiving, so if it cracks at all while you are rolling it out, you can patch it up easily. I call for a 2 in [12 cm] biscuit cutter, but smaller sizes also work well, just take a few minutes off the baking time. You can leave out the pistachios if needed; replace it in the dough with equal parts flour. Olive Oil Sugar Cookies with Pistachios and Lemon Glaze From The Vanilla Bean Baking Book PRINT RECIPE 1/3 cup [43 g] shelled pistachios, plus 1/3 cup [43 g] chopped for sprinkling 2 cups [284 g] all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 4 tablespoons [57 g] unsalted butter, at room temperature 3/4 cup [150 g] granulated sugar 1/4 cup [30 […]

The post Olive Oil Sugar Cookies with Pistachios and Lemon Glaze appeared first on The Vanilla Bean Blog.

Shortbread with Chocolate

This crisp, buttery cookie is easy to make, and goes with everything. Dunked in coffee, coated in confectioners’ sugar glaze, or standing alone, shortbread is downright delicious. I found a slight drizzle of chocolate just might make this cookie absolutely perfect, and I took pleasure in treating the pan of cookies like an abstract painting. Shortbread with Chocolate From The Vanilla Bean Baking Book PRINT RECIPE Notes: I prefer these rolled on the thinner side, but you can make them thicker if desired. I also call for a 2 in [5 cm] biscuit cutter, but you can use other sides as well; reduce the baking time if making smaller sizes. 1 cup [142 g] all-purpose flour 1/3 cup [40 g] confectioners’ sugar 1/2 teaspoon salt 1 vanilla bean, scraped 8 tablespoons [1 stick | 113 g] unsalted butter, at room temperature, cut into 1 in [xx] pieces Chocolate topping 2 ounces [57 g] bittersweet chocolate, chopped into small pieces For the shortbread Adjust an oven rack to the middle of the oven. Preheat the oven to 350F [180C]. Line two baking sheets with parchment paper. In the bowl of a stand mixer fitted with a paddle, combine the flour, confectioners’ […]

The post Shortbread with Chocolate appeared first on The Vanilla Bean Blog.

Fig + Orange Sables

This Thanksgiving was unusual, to be sure. Our family made the decision to spend it with just our immediate household, and while my two kids understand the necessity of social distancing, it still brought a lot of heartache. We made a short house call to our family: dropping off pies on doorstops: pumpkin, chocolate mousse, and apple. “I have always loved a window, especially an open one,” Wendell Berry commented, and I couldn’t help agreeing with him after throwing hugs and kisses to my sweet little nieces through glass. But we had each other, we had plenty of food, we had a roof over our heads, and it was enough. “History overflows time. Love overflows the allowance of the world. All the vessels overflow, and no end or limit stays put. Every shakable thing has got to be shaken. [N]othing is ever lost, and we are compacted together forever, even by our failures, our regrets, and our longings.” Wendell Berry ******** I’ve partnered with Valley Fig Growers today to bring you a new recipe: Fig and Orange Sables. The sables are made with California Dried Figs and based on the Sables recipe from my 100 Cookies cookbook. I grew up […]

The post Fig + Orange Sables appeared first on The Vanilla Bean Blog.

Another book update + giveaway!

I have been getting a lot of messages asking about the availability of both my cookbooks – they are showing up OUT OF STOCK almost everywhere. Many of you have purchased my books this past month and once again I am shouting from the rooftops THANK YOU!! Thank you so much for your support of my blog, books, and recipes the last 10 years. I am overwhelmed with gratitude. So, GOOD NEWS: re-printing is happening! 100 Cookies has been reprinted again and there are more copies coming in the next couple weeks. The Vanilla Bean Baking Book will be reprinted, and I will have more information on dates in the near future. SAD NEWS: Printing and shipping have both been slowed down across the country (and the world) due to COVID-19 and the fires; we will all have to practice patience and plan ahead as our goods will take longer to get to use over the next few months. To hold you over, I am doing another giveaway!! There will be two winners – one picked here on my website, and one picked here on Instagram. Each winner will receive a signed copy of both 100 Cookies and The Vanilla […]

The post Another book update + giveaway! appeared first on The Vanilla Bean Blog.

Peanut Butter Chocolate Tart

Edd Kimber’s latest cookbook, One Tin Bakes, is a wonderful book that reduces the required bakeware to just one tin; each and every recipe in the book is baked in a 9 x13 inch baking pan. I am really enjoying this book, and have so many things in it on my baking wish list: Raspberry and Rose Cheesecake Buns, Whisky and Rye Peach Pie, Brown Butter Apricot Crumble Bars, and Raspberry Cheesecake Streusel Squares (which you can find on Zoebakes), just to name a few. Edd’s preferred tin is this Nordic Ware pan, which I have and love, and use constantly. And, on a side note, I got to meet Edd a few years ago at the Nordic Ware warehouse, so this post brings everything full circle. (Also, another side note, Nordic Ware is currently running a special with this pan, two spatulas, and my cookbook 100 Cookies.) Peanut Butter Chocolate Tart From One Tin Bakes by Edd Kimber From Edd While I love pastry, sometimes I don’t have the patience or time to make it, so in those times, I turn to cookie crusts – tart cases made with a mixture of cookie crumbs and butter. They’re incredibly quick […]

The post Peanut Butter Chocolate Tart appeared first on The Vanilla Bean Blog.

Neapolitan Cookies #70

This cookie was inspired by pastry chef Matthew Rice’s Neapolitan cookie, which I stumbled upon while searching Pinterest for the color pink. This cookie popped up, and I was intrigued by the pretty colors all rolled together. I headed straight to the kitchen. I used my sugar cookie (#6) as a base and came up with the version here. My children beg for this cookie, and it’s worth the extra steps needed to create it. From 100 Cookies Notes Use black cocoa powder for a darker color. The powdered strawberries on their own won’t give a bright pink hue, so I like to add a little food coloring. I also like to roll each individual color of dough into the same color of sprinkles, but you can mix and match however your heart desires. I buy freeze-dried strawberries at Target. PRINT RECIPE 2 1/2 cups plus 1 tablespoon [364 g] all-purpose flour 3/4 teaspoon baking soda 3/4 teaspoon salt 1/2 cup [8 g] freeze-dried strawberries 1 cup [2 sticks | 227 g] unsalted butter, room temperature 1 3/4 cup [350 g] granulated sugar 1 large egg plus 1 large yolk 2 teaspoons pure vanilla extract 2 or 3 drops red […]

The post Neapolitan Cookies #70 appeared first on The Vanilla Bean Blog.

Marshmallow Peanut Butter Brownies #26

Marshmallow Fluff + Peanut Butter + Brownies = Yes, please. From 100 Cookies Notes This recipe also needs the recipe for My Favorite Brownies (instructions below). I actually prefer these brownies on the second day; the marshmallow fluff softens and the chocolate flavor intensifies. PRINT RECIPE 1/2 cup [107 g] creamy peanut butter 1/4 cup [30 g] confectioners’ sugar 2 tablespoons [29 g] unsalted butter, at room temperature 3/4 teaspoon pure vanilla extract Pinch salt 1 recipe My Favorite Brownies 1/2 cup [70 g] store-bought marshmallow fluff Adjust an oven rack to the middle of the oven. Preheat the oven to 350F [180C]. Grease a 9 x 13 in [23 by 33 cm] baking pan and line with a parchment sling. In a medium bowl, mix together the peanut butter, sugar, butter, vanilla, and salt until combined and completely smooth. Make the brownie batter as directed (but do not bake it!). Pour the brownie batter into the prepared pan. Dollop the peanut butter filling and the marshmallow cream over the top, alternating the two. Drag the tip of a butter knife through the batter, creating swirls. Bake until the sides of the brownies have set, the top is starting to […]

The post Marshmallow Peanut Butter Brownies #26 appeared first on The Vanilla Bean Blog.