Currently viewing the tag: "chocolate"

We shall not cease from exploration
And the end of all our exploring
Will be to arrive where we started
And know the place for the first time.
Through the unknown, remembered gate
When the last of earth left to discover
Is that which was the beginning;
At the source of the longest river
The voice of the hidden waterfall
And the children in the apple-tree
Not known, because not looked for
But heard, half heard, in the stillness
Between the two waves of the sea.
Quick now, here, now, always–
A condition of complete simplicity
(Costing not less than everything)
And all shall be well and
All manner of things shall be well
When the tongues of flame are in-folded
Into the crowned knot of fire
And the fire and the rose are one.

Little Gidding V,
Four Quartets.
— T.S. Eliot (1943)

Somehow I am turning 40 this week. I’ve gotten over the freaking-out part of things (that happened at 39) and I’ve moved into some ‘next phase of life’ business. I’ve found I like myself better the older I get (although I will give a nod to my therapist here – her help is part of why aging has been going so well!), and almost-forty has given me confidence I didn’t know I possessed. Often when I am afraid to do something, or stand up for myself, a simple reminder that ‘you’re forty years old. You can totally do this,’ has been very helpful. I guess I’m officially an adult or something now.

My husband turns forty right around this time as well, and we also celebrate our 15-year wedding anniversary, so it’s sort of an epic end of summer for us. I try not to remember the signs hanging up at my parents’ ‘over-the-hill’ parties: halfway to heaven isn’t something I want to focus on quite yet. Although I’ll admit there are moments each month, as the year quickly passes yet again, that the unknown, whatever is after all of this, is a more present, lurking thought. Sometimes it’s joyful, and hopeful, other times I quickly shove it away, not ready to deal with my fear. Either way, it’s a reminder to not waste time, to speak up for what is right, and to enjoy all the days I have this side of the hill. Love doesn’t just sit there, like a stone, it has to be made, like bread; remade all the time, made new. -Ursula K. Le Guin

I made a small birthday cake for myself this year. The chocolate cake is a scaled down version of the chocolate cake from my cookbook, with sour cream instead of buttermilk, and butter added in place of some of the canola oil. I really liked how it turned out. I’ve teamed up with Land O’Lakes for a few posts over the rest of the year. I’ve been a big fan of their butter for years; I love how my baked goods turn out with it, and as they are a Minnesota-based company, it seemed like a natural fit. I use their unsalted butter in my baking, and find the flavor to be heads and shoulders above other grocery store brands.

The seven minute frosting is a nod to my Grandma Ethel, who used to make a version of  this quite frequently (though she never toasted the top of hers), and as a child I thought it was the worst thing ever – I didn’t understand how anyone could ruin a perfectly good cake with it. My opinion has changed drastically over the years (another positive of aging, I guess), and I thought it would be a good accompaniment to the chocolate cake. I did share some with my family, and they liked it, too.

This post is sponsored by Land O Lakes. As always, all opinions are my own.

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‘Summer afternoon – summer afternoon; to me those have always been the two most beautiful words in the English language.’ – Henry James

I have to agree with Mr. James here; summer is magic. With my littles at home and days filled with swimming, reading, long walks, trips to the library, canoeing, hammocking, lego building, and not homeworking, I am entering August on tiptoes, knowing there are only four weeks of leisure left. ‘Twenty-nine days!’ my seven year old son lamented today as he counted on the calendar. ‘Only twenty-nine days left of summer! I’m doomed!’ I tried to reassure him it was plenty of time, but August does have a reputation for flying by too fast. Or, as my friend Kate put it, ‘August is the Sunday of summer. June is Friday night, July is Saturday, and each day of August quietly whispers, Monday is just around the corner.’

So we made ice cream cake. Because the weather is warm, and we still have days left to celebrate our freedom. Raspberry crème fraîche no-churn ice cream with chocolate cookie crumb and toasted meringue topping, to be exact. It was decadent, and delicious; it cooled us to our toes and made us momentarily ignore that yes, we are doomed.

‘All in all, it was a never-to-be-forgotten summer — one of those summers which come seldom into any life, but leave a rich heritage of beautiful memories in their going — one of those summers which, in a fortunate combination of delightful weather, delightful friends and delightful doing, come as near to perfection as anything can come in this world.’ – LM Montomery

This post is sponsored by Driscoll’s and the Minnesota #BerryTogether Sweepstakes. Did you know Minnesota is the number one consumer of raspberries? To celebrate, Driscoll’s is giving away a Minnesota exclusive getaway Madden’s Resort & Spa in Brainerd, MN for 4 from now until August 31st. Click here to enter.

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Hello! And apologies for the silence in this space. The quiet is a good thing – my summer has been lovely and busy; my family and I enjoying quality time together. So baking and blogging has been on the back burner for the better (that sentence had too many ‘b’ words and a terrible attempt at a kitchen pun, which means I’ve had way too much coffee today).

I’ll be back again later this week with another recipe and some trip photos from the North Shore, but for now, I am going to leave you with some links.

*There has been so much good music released this spring/summer! I’ve been listening to Feist, Lee Bozeman, Greycoats, and Sufjan’s Planetarium on repeat for weeks.

*I still love Jeremy Enigk.

*I am spending the summer reading Thomas Cahill’s Hinges of History series.

*Zoebakes’s Instagram stories are the best- I always learn something new.

*I actually bought a fanny pack (or belt bag, for the trendy) and have gotten mixed reviews on it. I will say it was amazing while hiking, and I did have an older gentleman compliment me on it (we almost had matching bags), which made my day.

*I have mint chocolate ice cream cake and mixed berry cream cheese ice cream on Handmade Charlotte.

*I have grilled breakfast pizza on Artisan Bread in Five.

*Can’t wait to start baking from Pizza Camp. I also have a gigantic stack of cookbooks I need to bake from and share with you, that I hopefully will get to soon.

That’s all for now! I hope you had a lovely weekend. Don’t forget to #bakeamericacakeagain.

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Mother’s Day is just around the corner. I often forget about it; not about celebrating my own mother, of course, but about that fact that it is now a day for others to celebrate my contribution to their life. I am a Mom every day – I get two littles up for school each morning; guide them through dressing and eating and brushing teeth while cramming folders and lunch boxes into back packs. I wait at bus stops. I take breaks from working and baking to fold laundry, change pillow cases, pick up toys. I make dinner, I help with homework. I am a story teller, a song singer. I close my book at night when little feet quietly make their way into my room, needing hugs or more songs, or reassurance in the dark. I am always listening, checking, double-checking, holding, awake while sleeping, hoping, helping. But still, somehow, I forget I’m the Mom. Because there is still 10-year old me inside, singing along to Amy Grant all afternoon and lost in Nancy Drew stories. Fifteen year old me is there, dreaming about boys and crying over journal entries. Twenty year old me is over-spiritualizing her life and trying not to bounce every check she writes. Twenty-five year old me is married and can actually sleep through the night without being afraid. Thirty year old me is pregnant for the first time and finally seeing a therapist. And now there is almost 40 year old me, the woman trying to make sense of aging while still so aware of all the other, younger Sarahs lingering inside. Not Mom, then Mom, then both together, for the remaining miles of the journey.

It was already late
enough, and a wild night,
and the road full of fallen
branches and stones.
But little by little,
as you left their voices behind,
the stars began to burn
through the sheets of clouds,
and there was a new voice
which you slowly
recognized as your own

-Mary Oliver, from The Journey

I think I will celebrate the big Day this year with a fabulous cake, for both myself and my own Mother. I’m excited to share the one pictured above with you: an almond cake with chocolate and Amaretto buttercream. Andre Prost sent me several boxes of their imported Odense Almond Paste (from Odense, Denmark) to experiment with.  It is made in a factory where only almonds are used so there is no risk of other nut allergies in this cake. If you have never used almond paste, it is found in the baking section of the supermarket. I love almond paste in so many applications (paired with puff pastry, especially, and also in a Danish braid), but I had never used it in a straight up yellow cake. I love the way it turned out; the cake is rich and full of almond flavor, without the need for extra almond extract. Amaretto is an under-used liqueur in my cabinet, and it pairs nicely with the cake and thin layer of chocolate (side note: on the rare occasion I order a drink when I’m out on the town, I do always get an amaretto sour. I’ve also been informed that this is an old lady drink, but dang, it’s so good!). The flowers on this cake are inspired by the lovely Molly Yeh and her own fabulous cake. She has a lot of good links posted for making flowers, and I have a few more at the bottom of the post, too.

Giveaway: Enter for a chance to win 6 boxes of Odense Almond Paste! Leave a comment below with your email for a chance to win. No special comment is required, but if you want to let me know what cookbooks you are currently baking/cooking out of, I would love that. Winners will be picked one week from today, May 9th.

This post is sponsored by Odense Almond Paste. As always, all opinions are my own. You can find more recipes using almond paste on their website.

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‘I believe food should capture your spirit. Your food, I believe, is a compilation of your journey in life – it collects bits and pieces as you go. From youth and culture, from travel, and from day-to-day experiences. It is also very much an evolution…

Food’s ability to bring people together is unparalleled. It is at the foundation of our cultures; it is the goodness we can bring to ourselves and others. When we celebrate food and retain its inherent quality, we nourish ourselves and our lives. We take the time to source good ingredients and produce. We support our local farmers and artisans, and we help sustain a beautiful cycle of goodness that extends to the people around us.’ -Karen Mordechai, Simple Fare

I received Karen’s new book this past week, and instantly was drawn to this dark chocolate cake. It did not disappoint. You may know Karen’s site Sunday Suppers, and her book is filled with the same beautiful photography and thoughtful recipes found there. I recommend checking it out.

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pumpkin bread

Happy Merry. I hope you and yours had a wonderful Holiday season, however it looked and was celebrated. We do Christmas here, and had a loud and lovely Christmas Eve with family, then ended up being rained in (which is very weird for Minnesota – freezing rain and howling winds, but no snow) Christmas Day. So we watched movies, ordered Chinese food (my father-in-law was nice enough to venture out), read books, and put together elaborate Lego sets.  Both days were perfect, and I felt completely content as I fell asleep.

The tree was thrown out the day after Christmas, sadly. We picked a bad one this year (I blame it on 2016) and it needed to be out of our house. I usually hang on to those green pine needles as long as I can, not willingly to let the jingle bells and the silent nights go. But it felt nice, actually, to pack everything up just a little early and start thinking about the New Year. I’m not really one for resolutions and crash dieting come January, but I do like to spend some time reflecting on what I hope for in the next year. I also like the feeling of a fresh start. After a whole month of too many cookies and too much peppermint bark, focusing on health and wholeness is a necessity.  I enjoyed adding Pulses to my diet this year (although I will admit December didn’t see as much of them), and want to carry out my Pulse pledge in 2017 as well.

pumpkin bread

pumpkin bread

This bread is another baking recipe I’ve created as a Pulses Ambassador this year. The United Nations has declared 2016 the International Year of the Pulse, and I’ve taken the Pulse Pledge, committing to eat pulses once a week for the next year. Pulses are beans, chickpeas, lentils and dry peas; leguminous crops that are good for your health and good for the environment. I’ll be posting recipes involving them periodically this year, incorporating pulses not only in my savory cooking, but baking recipes as well. I’d love for you to join me! If the Pulse Pledge sounds interesting to you, you can read more about it here. It’s a 10 week commitment, and it doesn’t require elaborate baking: a serving of hummus and a bowl of soup are good ways to take them in, too. Also check out my Vanilla Lavender Cupcakes.

This post was sponsored by USA Pulses & Pulse Canada. All opinions are my own.

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‘The snow
began here
this morning and all day
continued, its white
rhetoric everywhere
calling us back to why, how,
whence such beauty and what
the meaning; such
an oracular fever! flowing
past windows, an energy it seemed
would never ebb, never settle
less than lovely! and only now,
deep into night,
it has finally ended…

and though the questions
that have assailed us all day
remain — not a single
answer has been found —
walking out now
into the silence and the light
under the trees,
and through the fields,
feels like one.’
-Mary Oliver, excerpted from American Primitive

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Many of you know that I contribute over at Artisan Bread in Five Minutes a Day – I’ve been working  for Jeff Hertzberg and Zoë François about four years. While I write some blog posts for them and spend a good deal of time pinning to their Pinterest boards, one of the highlights of my job is helping them work on cookbooks. A little over a year ago we spent another week together, along with photographer Stephen Scott Gross, mixing buckets of dough and baking piles of bread for their book.

I’ve said this before, and I’ll say it again: I was a fan of the Bread in Five series before I met Jeff and Zoë, and now after spending time with the two of them, I can’t rave about them, and their books, enough. I’ve made boules, baguettes, bagels, doughnuts, beignets, coffee cake, sandwich bread, dinner rolls, bostok, and cinnamon rolls with their dough. They recently put out a new edition of Healthy Bread in Five Minutes a Day, which is revised and updated with new recipes. I’m a huge fan of the whole wheat brioche dough, and use it often in my baking. It works great made into whole grain doughnuts, Christmas Stollen, Caramel or Cinnamon Rolls, and this Pistachio Chocolate Twist, which is a new family favorite.
pistachio wreath

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If you haven’t tried out any Bread in 5 recipes yet, I highly encourage you to! If you’re new to bread baking, their recipes are a great place to start, and if you’ve been baking bread for awhile, there is so much room for experimentation. It’s an easy and delicious way to make bread a part of your daily life.

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cheesecakea

Hello! I have another exciting giveaway for you. Three more pieces of kitchen equipment that I absolutely love: Emile Henry mixing bowls, Mauviel Copper Sugar Saucepan, and a Lékué springform mold. The mixing bowls are pretty much a necessity in any kitchen, and this set is lovely, with three different sized nesting bowls. I use them all the time – for mixing, of course, but also for holding fruit and filling with chips at parties, among other things. The sugar saucepan is beautiful (I included it on my gift guide as well), and I find it to be a fantastic tool for making Italian buttercream. And the springform mold has been a game changer for me. I will admit I was skeptical about silicone molds when I was first introduced to them, but I have fallen in love with them after never having to worry about messy cheesecake sides. The mold peels away from the cheesecake every time, leaving perfect sides. Extra bonus: the cheesecake bakes on a white ceramic plate that is perfect for serving on as well, and I never have to have the stress of sliding a cheesecake on to a serving plate ever again.

TO ENTER THE GIVEAWAY
1 winner will receive 1 Emile Henry Mixing Bowl Set + 1 Mauviel Copper Sugar Saucepan + 1 Lékué Springform Mold + a copy of The Vanilla Bean Baking Book by Sarah Kieffer. Participants who complete*** this form*** will be entered for a chance to win. Contest is open through 12/13 to residents of the U.S. and Canada only.  The winner will be randomly selected through random.org and notified via e-mail no later than 12/16. The winner’s name and address will be shared with Emile Henry, Mauviel, and Lékué for the sole purpose of mailing out the prize. Thank you! (Also: don’t forget to enter my Minted giveaway as well!)

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#bakeamericacakeagain
Today is the day! The Vanilla Bean Baking Book is now available! I’m so excited to share it with you. To celebrate, I have a new recipe and these #bakeamericacakeagain tattoos that I am giving away. The lovely FauxMartha and my husband helped me come up with this hashtag to celebrate both my book and the **Election** (remember to vote today, fellow Americans!) Details for the giveaway is below.
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cake

cake

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#BakeAmericaCakeAgain Tattoo Giveaway

Ways To Enter For A Chance To Win
1. Comment on this post below.
2. On my Instagram post tag a friend and use #bakeamericacakeagain in your comment.
3. You can also use both method #1 and #2 to increase your chances of winning. I will select 8 winners from the site and 5 winners on Instagram to receive the tattoos.
***No purchase necessary. Open to the U.S. and Canada only.***
cake
(This chocolate cake with chocolate buttercream pictured is a recipe from the new book; I made it for segment on WCCO-TV. You can watch the episode here.)

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brownies
I have two exciting things to share with you: this giveaway, for a Vanilla Bean Baking Book apron and tea towel, and a recipe for my favorite brownies found in my cookbook. Yah!

I had some lovely help with these photos; my daughter above, and Ms. Molly Yeh, Melissa Coleman, and Zoe Francois. I got to hang out with them this weekend at Pinch of Yum’s amazing studio to celebrate Molly’s new book, and they were kind enough to let me take a picture of them in my pretty pink apron.
molly apron

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zoe
FIRST THINGS FIRST, THE GIVEAWAY
To Enter: Pre-order THE VANILLA BEAN BAKING BOOK and enter for a chance to win an apron and tea towel designed to go with the book! 12 winners will receive these lovely and practical (I had to make sure that the aprons have pockets!) kitchen items. Everyone who has pre-ordered my cookbook previously or places an order through Wednesday November 6th is eligible to participate. (Sorry, US and Canada only!) Simply go to this google form here and fill it out.

Extra Entries: Share my photo about the giveaway on Instagram to receive an extra entry! Make sure to use the hashtags #vanillabeanbakingbook and #vanillabeangiveaway to help me track all entries. Thanks!
apron

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