Currently viewing the tag: "frangelico"

chocolate mini cakes with hazelnut buttercream | the vanilla bean blog
‘Life is just this way, broken, and I am crazy for dreaming of something else.’ – Miranda July

This sentence stuck out to me today after a night of taking care of sick kids, another morning of -10 degree weather, more news of cancer and sadness, and a winter with no end in sight. Deep sighs, and one foot in front of the other.

I made these little cakes a few days ago, when the sun was shinning through our windows and we were saying things like, ‘finally we are all healthy!’ and ‘this cold can’t last much longer!’ Dreamers dreaming dreams.

Some beautiful things: Laura has a chocolate hazelnut torte up today, if you need a vegan and gluten free chocolate-hazelnut fix. Melissa made my chocolate bread and has exciting news. And, this article by The Onion helped me smile today. ‘You just have to keep carrying the flame inside you. No matter how hard it gets to be, you carry that g-d*m fire. It’s a hard world. Life is hard. But no matter what, you carry that fire, and you don’t let go.’
chocolate mini cakes with hazelnut buttercream | the vanilla bean blog

Read More

frangelico cheesecake with cacao nib crust | the vanilla bean blog
I was feeling very un-traditional for Thanksgiving this year, and so when my extended family celebrated our holiday dinner a bit early, I decided cheesecake was in order (sad note: I was too sick to attend said dinner, and sent the cake with my family while I stayed in bed). I made this cheesecake many times while working at the Blue Heron Coffeehouse, but it had been ten years since I had last made it and I was feeling a bit nervous about it (plus I was totally sick). But incredibly it was one of the prettiest cheesecakes I had ever made. Phew.

We made a simpler version of this cake at the coffeehouse; no frangelico or cacao nibs, just straight up cheesecake with a glossy chocolate glaze. It was much sought after; in fact, there was a group of international college students from China that came in daily just for this cheesecake. One woman would order two pieces cut into one big triangle, and a giant iced mocha to wash it all down. She told me she had never had cheesecake before she moved to America, and her eyes would light up every time she ordered her daily double slice. I was always rather awestruck at her afternoon indulgence, and could never decide if eating cheesecake all spring long was the best idea or the worst. Probably the best.
frangelico cheesecake with cacao nib crust
frangelico cheesecake with cacao nib crust | the vanilla bean blog frangelico cheesecake with cacao nib crust | the vanilla bean blog
When Frangelico asked me if I’d like to do another post with them, my mind immediately flew to this cheesecake. I jazzed it up just a bit; adding frangelico (of course) and some cacao nibs to the crust. I like it just as much as the original, and my family agreed it was a perfect Thanksgiving dessert.

[This sponsored post is a collaboration with Frangelico. All opinions are my own (and I honestly enjoy baking and cooking with it). You can check out Frangelico online or on Facebook.]

Read More

whole wheat drop biscuits with mixed berries and frangelico | the vanilla bean blog
Usually when the school buses start making their way down my street, summer gives way and makes room for the next season. Fall has always been my favorite time of year, bringing with it the expectancy of change. This year, however, it’s as if Jacob is at the bottom of that heavenly ladder, wrestling fiercely with the angels. Summer is refusing to give up residency, and we have had week after week of sweat and fake air. Jacob wrestled the angel, and the angel was overcome*. Here’s hoping.

So since I’m here in limbo, with a foot in each season, I came up with a dessert that could be, too. Warm, whole wheat drop biscuits speak to me of cozy sweaters and thick blankets, while mixed berries and Frangelico sing of beach waves and late nights on the patio. Whipped cream, of course, works no matter what the weather.
whole wheat drop biscuits with mixed berries and frangelico | the vanilla bean blog
whole wheat drop biscuits with mixed berries and frangelico | the vanilla bean blog
frangelico | the vanilla bean blog
This sponsored post is a collaboration with Frangelico. All opinions are my own (and I honestly enjoy baking and cooking with it). You can check out Frangelico online or on Facebook.
*a line from Bullet the Blue Sky, sung by U2
Read More

frozen frangelico coffee with maple cream | the vanilla bean blog
I have only recently become someone who likes to have the occasional alcoholic beverage. Throughout my preteen and young adult years it was common to hear phrases such as ‘goody two shoes’ hurled at me by friends and enemies alike; however, I’ll save delving deeper into those stories for a much sadder day. The only thing you need to know now is that although the thought of not being in complete control of everything my evening activities absolutely terrifies me, I do enjoy a drink. Usually I opt for a nice cold beer or Crispin hard cider, but this sassy number has my name all over it. It’s the perfect potion: frozen, slushy coffee, hazelnut liqueur, and whipped cream infused with maple syrup, all in one tall, beautiful glass. Cheers to you, to me, to things that only make us stronger, and all of life’s funny little hang ups.
frozen frangelico coffee with maple cream | the vanilla bean blog
Read More

Purchase my cookbook!

Amazon / Barnes & Noble / BAM / IndieBound