all things food
What started out as an attempt at healthier cinnamon rolls morphed into this delicious, 1-bowl vegan coffee cake. Why? Who doesn’t love coffee cake? Also, no yeast, no proofing, no rolling.
Coffee cake is like cinnamon roll’s easier, less fussy,…
What started out as an attempt at healthier cinnamon rolls morphed into this delicious, 1-bowl vegan coffee cake. Why? Who doesn’t love coffee cake? Also, no yeast, no proofing, no rolling.
Coffee cake is like cinnamon roll’s easier, less fussy, equally delicious cousin.
You’re going to fall in love with this tender, gluten-free cake that’s naturally sweetened, laced with cinnamon, and topped with a pecan crumble.
1-Bowl Vegan Coffee Cake (GF, Oil-Free) from Minimalist Baker →
Homemade marshmallows are the perfect accompaniment to a mug of hot chocolate.
The post Homemade Marshmallows appeared first on My Baking Addiction.
Homemade Marshmallows will absolutely change the way you view marshmallows. These sweet, flavorful, soft candies are infinitely better than what you’d buy at the grocery store. They make a great gift or addition to any s’more or cup of hot cocoa.
If you happened to catch my post yesterday for Citrus Poppy Seed Cake, you may remember me telling you guys that Elle is going through quite the phase with fresh oranges.
Well, she’s also in a serious hot cocoa phase as well – ’tis the season. We’ve even made hot cocoa bombs, which are actually way easier than they may seem. And they’re a great little project on a cold afternoon.
The other day I came downstairs to find Elle in the kitchen filming a tutorial on her iPad so she could “teach people how to make her FAMOUS peppermint hot cocoa.” I mean, the girl was taking it pretty seriously and even pulled out the mallet to crush the candy canes to make her “secret topping” – which is basically candy cane dust.
So what better way to indulge her hot cocoa phase than with a batch of homemade marshmallows?
(more…)The post Homemade Marshmallows appeared first on My Baking Addiction.
Perfect Cream Cheese Pound Cake Recipe
If you are looking for the perfect cream cheese pound cake recipe that turns out buttery, moist, and dense each and every time, add this year-round crowd-pleaser to your list!
READ: Perfect Cream Cheese Pound Cake…
If you are looking for the perfect cream cheese pound cake recipe that turns out buttery, moist, and dense each and every time, add this year-round crowd-pleaser to your list!
An easy, no-bake holiday treat, this cookie dough fudge is soft and creamy, with hints of vanilla and brown sugar and studded with mini chocolate chips, the same flavors that make chocolate chip cookie dough so irresistible. If you’re obsessed with cookie dough like I am, you’re going to want to make this recipe STAT. […]
An easy, no-bake holiday treat, this cookie dough fudge is soft and creamy, with hints of vanilla and brown sugar and studded with mini chocolate chips, the same flavors that make chocolate chip cookie dough so irresistible.
If you’re obsessed with cookie dough like I am, you’re going to want to make this recipe STAT. It’s literally a slab of cookie dough flavored-fudge, but without the worry of raw cookie dough since it’s made without eggs and with heat-treated flour.
This recipe was originally published in my first cookbook over 8 years ago (Can you believe it’s been that long? I can’t!) It’s one of the handful of recipes that has really made its mark on the Internets, with dozens of bloggers having posted their versions (and that makes me so so happy). I’ll be honest I hadn’t made it myself since I made the final batch for the photo shoot, and decided it was high time I revisit this cookie dough classic. Because, y’all, I forgot just how good this ish is.
I vaguely recall the testing process for this recipe being nothing short of a disaster, having first attempted an old-fashioned brown sugar fudge somewhat like penuche I think it’s called? If I recall correctly, I threw out at least 3 or 4 full pans of too soft, too grainy, or oddly hard fudge before I finally decided to go in a different direction.
The final recipe is what I call shortcut, or cheater fudge, which uses powdered sugar rather than boiled sugar for structure. Combined with some milk, melted butter and brown sugar, and then a healthy glop of raw, eggless cookie dough and mini chocolate chips folded right in, it has the texture of your favorite holiday fudge, but the flavor of straight up chocolate chip cookie dough.
The texture is definitively fudge-like, with just a hint of graininess from the raw sugar in the cookie dough (I’d argue this texture is part of the appeal of cookie dough to begin with.) Preserving that texture is one of the reasons this is a two part recipe (folding in the raw cookie dough into the fudge base, rather than melting all the ingredients together in one pot which might taste the same, but would not have the same texture).
Mini chocolate chips give the chocolate a more even distribution, and a better balance of cookie dough to chocolate in each bite.
The hunt for our go-to vegan vanilla ice cream is officially over!
This recipe is not only simple to make, but it also yields perfectly sweet, creamy vegan ice cream in 3 hours including freezing! Plus, just 6 ingredients required. Let us show you how …
The hunt for our go-to vegan vanilla ice cream is officially over!
This recipe is not only simple to make, but it also yields perfectly sweet, creamy vegan ice cream in 3 hours including freezing! Plus, just 6 ingredients required. Let us show you how it’s done!
The base for this ice cream is coconut milk + cashew butter. It’s a magical combo that creates a rich, creamy, dreamy texture.
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 …
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.
Copycat Lofthouse Cookies
This recipe for thick, cakey, homemade Lofthouse cookies will make you totally forget the grocery store bakery!
READ: Copycat Lofthouse Cookies
This recipe for thick, cakey, homemade Lofthouse cookies will make you totally forget the grocery store bakery!
We’ve made a number of energy bites on the blog before, but these ones might take the cake. Or the brownie? Either way, these brownie bites are incredibly delicious.
My very first no-bake brownies can be found here, which were inspired by the super ta…
We’ve made a number of energy bites on the blog before, but these ones might take the cake. Or the brownie? Either way, these brownie bites are incredibly delicious.
My very first no-bake brownies can be found here, which were inspired by the super talented Sarah at My New Roots.
What you need to know: 7 whole food ingredients, 1 food processor, 15 minutes required; refined sugar-free; tastes like dessert; rich in antioxidants and omega-3 fatty acids; your friends and family will be in awe of your majestic healthy dessert-making abilities.
There may not seem like a lot to celebrate at the moment, but on a lighter note, we have baking. It’s something people have done for centuries, in every country around the world. Some do it for fun, others do it to eat and sustain their families. I used to be asked why I baked (which used to my most FAQ), but I dunno. I…
There may not seem like a lot to celebrate at the moment, but on a lighter note, we have baking. It’s something people have done for centuries, in every country around the world. Some do it for fun, others do it to eat and sustain their families. I used to be asked why I baked (which used to my most FAQ), but I dunno. I just do it.
Bake From Scratch celebrates people who like to bake and when I met editor Brian Hart Hoffman, when he came to Paris to profile me in The French Issue a few years ago, we hit it off. He’s hard not to like, the definition of engaging, and a heckuva lot of fun to spend time with. We’ve kept in touch over the years, meeting up here and there, but since travel is off the agenda for a while, he sent me their latest 5th-anniversary issue, hot off the press. And when I saw this stunning Chocolate, Dulce de Leche, and Vanilla Marble Cake, I knew I had to make it.
Continue Reading Chocolate, Dulce de Leche, and Vanilla Marble Cake...
If you’re looking for an easy treat that’s a legit snack, look no further than this old-fashioned Oatmeal Chocolate Chip Snack Cake. Basically an oatmeal chocolate chip cookie in cake form, this quick and easy snack cake makes for a sweet afternoon treat. It’s ridiculously easy, uses only one bowl, and is the perfect balance […]
If you’re looking for an easy treat that’s a legit snack, look no further than this old-fashioned Oatmeal Chocolate Chip Snack Cake.
Basically an oatmeal chocolate chip cookie in cake form, this quick and easy snack cake makes for a sweet afternoon treat. It’s ridiculously easy, uses only one bowl, and is the perfect balance of sweetness—no frosting necessary.
Every so often, when I’m feeling particularly uninspired, I like to pull out my grandma Elaine’s old recipe box and flip through the faded index cards and magazine clippings inside. Despite the fact I’ve had the box for 5 years now, if I inhale deeply, it still carries the scent I will forever associate with her kitchen.
Her old fashioned coffee cake is a reader favorite, and her New York-style cheesecake holds a special place in my heart.
This ridiculously easy, and ridiculously good, oatmeal chocolate chip snack cake is another gem from her box, one that is sure to be an instant hit. Grandma never fails me, and this cake is no exception.
Now, she didn’t call it a snack cake, that’s my own moniker, given because this cake is so simple and perfect for snacking. No excuse needed to grab a square at three in the afternoon.
In fact, I’d argue the afternoon is the ideal time to consume a cake like this, when lunch is but a distant memory and you need some serious sustenance to get you through to dinner. The oats in the cake give a bit more heft and substance than a typical springy sponge, making it both satisfying and filling.
The texture of this cake is hard to describe. It’s not springy nor fluffy nor light (clearly I need to expand my cake vocabulary). In fact, it’s actually quite dense, each square has a surprising heft to it, with a coarse crumb and an undeniable moistness that I attribute to the oats.
Rather, it falls somewhere between a fluffy white cake and a fruitcake, or maybe a hearty muffin, with a bit of, shall we say chewiness to it… not unlike mochi cake made from glutenous rice.
You might be thinking… dense? Coarse? Chewy? This cake sounds awful. And maybe my cake-descriptors are lacking here, because it’s decidedly not awful but actually quite lovely.
You’ll just have to trust me on this one. And luckily, if it turns out you don’t like it, you’ve haven’t wasted hours upon hours of time baking and trimming and frosting and fussing. It really doesn’t get any easier than this frosting-less one bowl wonder of a cake (if that’s not reason enough to try it I don’t know what is).