15 Best No-Churn Ice Cream Recipes

No ice cream cream maker? No problem. You don’t even need one to make some of the most amazing ice cream you’ve tasted! No-churn ice cream is made using just 5 easy to find ingredients and 10 minutes of prep. The ice cream is rich and cream…

strawberry rhubarb ice cream in a dish with gold spoon

No ice cream cream maker? No problem. You don’t even need one to make some of the most amazing ice cream you’ve tasted! No-churn ice cream is made using just 5 easy to find ingredients and 10 minutes of prep. The ice cream is rich and creamy, and while the texture is slightly different than regular ice cream, it’s a great way to make a simple frozen dessert. In this post you’ll find my top 15 no-churn ice cream recipes, everything from classic vanilla to strawberry rhubarb, and a bonus recipe for Raspberry Chip! How to Make No-Churn Ice Cream I dedicated a whole chapter in my first cookbook to no-churn ice cream recipes because I love the ease and versatility of this method so much. No-churn ice cream is simply made by folding whipped cream into condensed milk, along with your favorite flavors or mix-in’s, then spreading in a pan and freezing. Besides heavy cream and sweetened condensed milk, you’ll add a bit of salt to cut the sweetness. And I like to add a small amount of cream cheese for it’s tang, to balance the flavors, and keep the ice cream smooth when it’s frozen. Using No-Churn Ice […]

The post 15 Best No-Churn Ice Cream Recipes appeared first on The Vanilla Bean Blog.

10 Best Mother’s Day Breakfast Recipes

Wondering what to make for Mother’s Day? These delicious breakfast recipes are homemade with love, and make the best gift. Whether they’re a brunch centerpiece, or you’re serving them to her as breakfast in bed, there are plenty of id…

Cinnamon Rolls

Wondering what to make for Mother’s Day? These delicious breakfast recipes are homemade with love, and make the best gift. Whether they’re a brunch centerpiece, or you’re serving them to her as breakfast in bed, there are plenty of ideas staring with Soft and Gooey Cinnamon Rolls to Classic Blueberry Muffins. Mother’s Day Breakfast Ideas! Baking for mom or your mother figure is quite special, so I’ve picked out 10 of my favorite recipes that I think she’ll love. You’ll find a wonderful balance of flavors and textures, easy to more advanced, and all homemade. The Cinnamon Rolls are a reader favorite, and mine too!

The post 10 Best Mother’s Day Breakfast Recipes appeared first on The Vanilla Bean Blog.

Raspberry Puff Pastry Tart

I’m a big fan of this puff pastry tart; it’s flaky crust and creamy center hit all the right notes. The raspberries add a burst of freshness, and are the perfect partner to the pastry cream topping. It’s a wonderful balance of flavors…

Raspberry Puff Pastry Tart

I’m a big fan of this puff pastry tart; it’s flaky crust and creamy center hit all the right notes. The raspberries add a burst of freshness, and are the perfect partner to the pastry cream topping. It’s a wonderful balance of flavors and textures, and would be delightful for Mother’s Day or Brunch.  You can make my homemade rough puff pastry, or use store-bought, whichever you prefer! Both will result in a delicious dessert.  Here’s my cheater method for this raspberry tart: Simply use one sheet of store-bought puff pastry (look for a puff pastry that has real butter in it for best results) + and this easy cream cheese filling. To make the cream cheese filling: In the bowl of a standing mixer fitted with a whisk attachment, whip 4 oz  [113 g] room temperature cream cheese, 4 tablespoons of granulated sugar, 1 teaspoon of pure vanilla extract, and a pinch of salt on medium-high until light and fluffy (1 to 2 minutes). Reduce the speed to low and add 1 cup [240 g] of  heavy cream in a slow, steady stream. Once the cream is incorporated, scrape down the mixer bowl, then increase the speed to medium-high […]

The post Raspberry Puff Pastry Tart appeared first on The Vanilla Bean Blog.

Devil’s Food Cake with Ultra-Rich Buttercream and Chocolate Ganache

I am so excited to be sharing this Devil’s Food Cake with Ultra-Rich Buttercream and Chocolate Ganache from Zoë François’ new book, Zoë Bakes Cake. I have known Zoë for many years now, after spending the last decade working with her and Jef…

Devil's Food Cake with Ultra Rich Buttercream

I am so excited to be sharing this Devil’s Food Cake with Ultra-Rich Buttercream and Chocolate Ganache from Zoë François’ new book, Zoë Bakes Cake. I have known Zoë for many years now, after spending the last decade working with her and Jeff Hertzberg over on Bread in 5, and also working with her on this current book (I took the how-to book photos, see below). A few notes about the Devil’s Food Cake: I made this cake over 3 days; I made the cake layers and then froze them. The next day I made the buttercream and cut and frosted the cake, chilled it for 2 hours, then applied the ganache crumb coating and chilled it overnight. The third day I coated it with ganache, let it set, and served it. If you are new to buttercream, please note that French and Swiss Buttercream do taste butter-y, and are supposed to. If you would prefer an American Buttercream, I have a recipe here that can be used. This Ultra-Rich Buttercream, however, is incredible and tastes amazing with the chocolate. Buttercream Tips: Make sure to check for graininess when heating the yolks and sugar together! If you don’t heat them […]

The post Devil’s Food Cake with Ultra-Rich Buttercream and Chocolate Ganache appeared first on The Vanilla Bean Blog.

Coffee Blondie Skillet with Whiskey No-Churn Ice Cream

I’ve always been a big fan of skillet desserts, but since having children they seem to be a more regular occurrence; there is something about a cookie or brownie being baked in cake form that never fails to delight. I usually stick to chocolate c…

Coffee Blondie Skillet

I’ve always been a big fan of skillet desserts, but since having children they seem to be a more regular occurrence; there is something about a cookie or brownie being baked in cake form that never fails to delight. I usually stick to chocolate chip cookies and brownies, but this time I used my Coffee Blondies recipe and was very happy with the results. To elevate this Blondie Skillet Cookie, I topped it with Irish Whiskey No-Churn Ice Cream (the kids just had vanilla, ha) and homemade caramel shards. The combination of coffee + whisky + caramel was a perfect way to celebrate St. Patrick’s Day. (Side note: I recently found out I am about 5% Irish, so I’m embracing my roots with this recipe.) I baked this dessert in small skillets and then a larger one, and with and without chocolate. And I loved it all ways. *I have notes below on how to accommodate different ways of baking.    

The post Coffee Blondie Skillet with Whiskey No-Churn Ice Cream appeared first on The Vanilla Bean Blog.

Meyer Lemon Cake with Crème Fraîche Glaze

I have been a fan of snack cakes for years (see Chocolate Chip Snack Cake and Powdered Sugar Snack Cake), and am excited to now have a Meyer Lemon version to add to the mix. This recipe comes from Bake From Scratch Vol 5, which will be released March 2…

Meyer Lemon Cake

I have been a fan of snack cakes for years (see Chocolate Chip Snack Cake and Powdered Sugar Snack Cake), and am excited to now have a Meyer Lemon version to add to the mix. This recipe comes from Bake From Scratch Vol 5, which will be released March 23 of this year. This new volume is a lovely collection of recipes, and I have a few of my own included (such as Cranberry Streusel Bars, Pumpkin Blondies, and Chocolate Orange Sables).  A couple things:  *Zoë François has a new cookbook coming out, along with a television series. Her new book is entitled “Zoë Bakes Cake” and you can find it here. I photographed the “how-to” pictures in this book, and highly recommend it; Zoë is an amazing baker and her recipes are incredible.  *100 Cookies was nominated for a Minnesota Book Award! You can read about the other nominations here, as well as an interview I did for the Minnesota Daily.    

The post Meyer Lemon Cake with Crème Fraîche Glaze appeared first on The Vanilla Bean Blog.

Rough Puff Pastry Recipe

Making rough puff pastry is an easier, straightforward method to making classic puff pastry, which can takes hours upon hours of chilling time. With the method I’m sharing here, you’ll be able to make homemade puff pastry in a much shorter …

Raspberry Puff Pastry Tart

Making rough puff pastry is an easier, straightforward method to making classic puff pastry, which can takes hours upon hours of chilling time. With the method I’m sharing here, you’ll be able to make homemade puff pastry in a much shorter amount of time, without sacrificing the incredibly crisp, puffy layers that we all love.  Once you make this recipe, you’ll understand just how much better it is than store-bought puff pastry (which I still use in a pinch, but this is just so good!). How are the flaky layers in rough puff pastry made? A hefty amount of butter is what makes the famous layers puff up in puff pastry, a result of laminating the dough by rolling it and folding it over itself. It’s similar to techniques in biscuit making.  What can you make with puff pastry? Anything from pies to tarts, to savory rolls and appetizers! The possibilities are endless.  More Puff Pastry Recipes: Peach Puff Pastry Pie (Good Morning) Cheese Danish Slab Pie Puff Pastry Tarts with Twangy Blueberry Sauce Rough puff pastry is an easier method to making classic puff pastry, that takes less time. The end result is super flaky, puffy, and an incredible […]

The post Rough Puff Pastry Recipe appeared first on The Vanilla Bean Blog.