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Chocolate Peppermint Ice Cream Cake

Sarah Kieffer — Mon, 06 Dec 2021 14:14:10 +0000

I’m a big fan of no-churn ice cream, as you may have figured out if you’ve been reading here for a while. I also have a lot of nostalgia surrounding ice cream during the holidays; every Christmas Eve of my childhood was spent at my grandma’s cozy little house, and she, without fail, had a box of sprinkled minty green ice cream Christmas Trees in her freezer. This ice cream cake is an attempt at a grown-up version of that minty goodness; I’ve added chocolate (of course) and a layer of cookie crumbs replaces the sprinkles. The meringue topping puts this over the edge, and a little toasting from your kitchen blow torch will impress any holiday guests. What is baking vanilla? I’ve used Watkins Organic Original Gourmet Baking Vanilla for both the chocolate and peppermint ice creams. Unlike high-alcohol vanilla extracts, the Baking Vanilla doesn’t evaporate when baking or freezing, which helps retain its delicious flavor. It’s a perfect choice for this ice cream dessert, and any other holiday baking as well, like cake, pies, cookies, and crème brulee. All Watkins products are free from dyes, high-fructose corn syrup, addedMSG and other artificial ingredients. Watkins products are available online […]

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Hard Cider Caramel Apple Pie

Sarah Kieffer — Thu, 11 Nov 2021 16:29:28 +0000

Apple pie is quintessential holiday fare, and my family would be highly disappointed if it was missing from our dessert table. In my cookbook, Baking for the Holidays, I’ve taken my favorite apple pie recipe (found in The Vanilla Bean Baking Book) and added hard cider and caramel to it, elevating it to superstar level. A Different Apple Pie Making Technique The method I use for making pie comes from Ms. Rose Levy Beranbaum and her wonderful book The Pie and Pastry Bible. Releasing the fruit juice and then cooking it down helps control how much liquid is in the filling and gives it a more concentrated flavor. To release the juice from the apples in this recipe, you’ll mix the cut apples with brown sugar, lemon juice, and salt, and let them sit for a few hours, or overnight. The sugary juice is then strained and boiled down with the hard cider, to eventually be stirred into the caramel. Store-bought caramel can also work to save time, but make sure it is not overly sweet. Can this pie be made without alcohol? If you don’t prefer to use alcohol, the hard cider can be replaced with straight-up apple cider. […]

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Cookbooks

Foodie Digital — Thu, 29 Jul 2021 17:19:59 +0000

What’s Inside? A festive and delectable recipe card deck with 30 essential bakes to enjoy all season long–from Sarah Kieffer, the beloved baker behind 100 Cookies, 100 Morning Treats, 100 Afternoon Sweets, and the popular Vanilla Bean Blog. Ready to celebrate the most delicious time of year? This deck is your go-to guide for holiday brunches, seasonal parties, cookie swaps, showstopping desserts, and incredible edible gifts for family and friends. Tucked into a beautifully designed portable box, each recipe card features a full-color photo and easy-to-follow instructions for seasonal delights and creative riffs on classic bakes for Christmas, Hanukkah, New Year’s Day, and beyond. Including: 100 Afternoon Sweets Filled with more than 120 inspiring photographs, including how-tos for doughs, shaping, and flavor variations, 100 Afternoon Sweets is the third must-have in the trilogy of Kieffer’s 100-themed baking books. These sweets are perfect for wherever the afternoon takes you: at the office deep in emails, hungry kiddos coming home after school, or simply a restful Sunday spent lazing on the couch. From one-bowl snacking cakes to bigger baking projects, here are 100 afternoon treats to help you push past the midday slump, including: 100 Afternoon Sweets Errata Sheet 100 Morning Treats What’s Inside? One hundred morning treats to […]

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15 Best No-Churn Ice Cream Recipes

Sarah Kieffer — Thu, 10 Jun 2021 22:57:48 +0000

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 […]

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Coffee Blondie Skillet with Whiskey No-Churn Ice Cream

Sarah Kieffer — Wed, 17 Mar 2021 14:48:05 +0000

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. More Skillet Dessert Recipes:

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Strawberry + Liliko’i Ice Cakes

Sarah Kieffer — Sat, 21 Sep 2019 18:16:26 +0000

We’ve had a heat wave here in Minneapolis, which I’ve welcomed with open arms for two reasons: last year we were robbed of a fall (it rained and was cold and the sun rarely shone and we never got our bright, crisp, Autumn days) and I’m not ready to let go of summer quite yet. I’m still drinking an Iced Americano through out the day, my windows are flung wide open from dawn to dusk, and I’ve tried to keep baking to a minimum so as not to have to turn the air conditioning back on (it just feels wrong in September). I also made these ice cakes from Alana Kysar’s beautiful new cookbook, Aloha Kitchen, to cool us off in the afternoons. I am enamored with Alana’s book – it is a gorgeous collection of recipes: favorites from her childhood growing up in Hawai’i, along with modern twists, and accompanied by her stunning photographs. She also gives a brief history lesson on the Hawaiian islands, the food culture of the islands, and some political history as well. Her introduction to the book has stayed with me for months; giving me much food for thought. She writes: “This Hawaiian word […]

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s’mores ice cream cake

Sarah Kieffer — Thu, 08 Aug 2019 07:00:42 +0000

This recipe for S’mores Ice Cream Cake first appeared on my site in 2016. It’s from my book, The Vanilla Bean Baking Book (affiliate link). I love it so much, I’m sharing again. ************************************ First of all, I want to say thank you, oh my goodness thank you, from the bottom of my heart. I had so many kind emails and comments and tweets yesterday; your support of my book is overwhelming. I wouldn’t have this book without that support, and I am forever grateful to you, dear readers. Thank you for following along here, and for being so wonderful. And, here’s a recipe from the book! Today happens to be my birthday, one that I am slightly freaking out about, as I seem to be getting close to large numbers I didn’t think were possible. I will be celebrating today, however, with this S’mores Ice Cream Cake. Making S’mores Ice Cream Cake This ice cream cake is on the extravagant side, with layers of graham cracker crumbs, two kinds of ice cream, and a toasty meringue top. I like to serve it in very thin pieces, as less is more for this dessert. It’s a showstopper for sure, perfect for […]

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Coffee Caramel Ice Cream Pie

Sarah Kieffer — Sun, 30 Jun 2019 15:42:37 +0000

This just might be a perfect summer dessert: a chocolate cookie crust, no-churn (and so easy!) coffee ice cream, with a topping of caramel whipped cream and candied cacao nibs. The crust and ice cream base can be put together a day or two in advance, which also comes in handy. If you aren’t into the candied cacao nibs, crushed chocolate covered espresso beans would also be delicious here. A few things: *The Coffee-Caramel combination on my ice cream cake is inspired by this Ice Box Cake over on ZoeBakes. *My summer reading has been fluctuating between Wodehouse (the Jeeves series) and the French Revolution, which has been an odd but interesting combination. I’m currently in the middle of the Twelve Who Ruled, which is a fascinating look at the Committee of Public Safety and their role in the Reign of Terror. *We recently splurged on an outdoor projector, so we could take our family movie nights outside this summer. We’ve just been projecting it onto our garage door, which works just fine! We’ve been showing our kids a bunch of our favorite movies from the late 80’s/early 90’s, and we’ve made it through Goonies, UHF, Labyrinth, The Dark Crystal, […]

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strawberries + cream brioche buns

Sarah Kieffer — Mon, 30 Jul 2018 03:45:28 +0000

I’m back with another bun recipe! This will be my last for awhile, although I do love making them. Making Strawberry Brioche Buns I’ve made the rolls in individual soufflé molds, specifically, these 3 x 2-inch copper mini molds from Mauviel which I’ve used to make Cinnamon Rolls, Morning Buns, and Banana Poppyseed Muffins. But these strawberry buns these can easily be made the ‘regular’ way – on a good old-fashioned baking sheet or in a 9 x 13 pan. You could also just use ramekins instead, just make sure they are roughly the same size (you can also make the buns the traditional way, by just putting them on a baking sheet lined with parchment). The molds I used have straight 2-inch sides, which helps give the rolls their tall shape. The sides of the pans are buttered and then dusted with sugar, which caramelizes the sides of the buns, making for an incredible roll. The one downside to the copper molds is that they are crazy hot when they come out of the oven, which can make it a little tricky to get them out. I use a kitchen towel and wrap it around the base of the copper mold, then […]

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Rhubarb Blackberry Streusel Buns

Sarah Kieffer — Wed, 06 Jun 2018 15:31:49 +0000

Rhubarb blackberry streusel buns might be my new favorite breakfast indulgence, coming in right behind my beloved all-stars: straight-up cinnamon rolls. These rolls remind me of a perfect coffeecake, with a tender dough, a swirl of jam, and then plenty of streusel and icing gracing the top of each. I have a recipe for the rhubarb blackberry jam included here, but if you are in a hurry, any store-bought jam you love will also work fine. The photo above shows them in a gorgeous 10-inch copper round pan from Mauviel, and it’s the pan I most often use to make cinnamon rolls and other buns. The streusel rolls always bake up beautifully, and it’s a great serving piece as well. A few other things: The new Bake From Scratch Magazine is out (July/August Issue) and I am honored to be included in the 2018 ‘Baker’s Dozen’, with a spot-light on my pan-banging chocolate chip cookies. We are two days away from summer vacation at our house! I’m reading Harry Potter outloud to my kids, and have started the Flavia de Luce Book Series for myself. But I’d love any other suggestions you have for good summer reads! ZoeBakes made Coffee No-Churn […]

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