raspberry Archives | The Vanilla Bean Blog

Half-and-Half White Chocolate Raspberry Cookies

Sarah Kieffer — Thu, 15 Sep 2022 15:42:39 +0000

While I am officially addicted to chocolate (and especially these Chocolate Chip Cookies 2.0), I decided to try and hang on to summer for just a bit longer by incorporating raspberry into this vibrant and fruity cookie. I took my favorite Sugar Cookie recipe from 100 Cookies and split the dough in half, adding finely chopped white chocolate to one side, and freeze-dried raspberry powder to the other. The result is a buttery, delicious cookie with excellent flavor: the white chocolate and raspberry shine in each bite. Eaten just cooled, the cookie will have crisp edges and a soft, tender center. A great after-school or after-work snack that will make you pause, if only for a moment, and remember those long, glorious summer months. Ingredient Notes for White Chocolate Raspberry Cookies: All-Purpose Flour: Make sure your all-purpose flour is not too high or low in protein; I like to use Gold Medal unbleached all-purpose for cookie baking. At 10.5 percent protein it is a good, moderate choice to keep baked goods tender. Unsalted Butter: I use unsalted butter in my recipes so I can control the salt content. This recipe uses both salt in the dough and sprinkled on top […]

The post Half-and-Half White Chocolate Raspberry Cookies appeared first on The Vanilla Bean Blog.

Raspberry Rhubarb Streusel Pie Bars

Sarah Kieffer — Wed, 20 Apr 2022 11:43:13 +0000

I’ve always loved using rhubarb as an introduction to Spring baking, and these bars hit all the right notes. You get this amazing contrast between the sweet, jammy raspberries and the tangy bite of rhubarb, which keeps every bite from being too sweet. The easy, press-in crust has an oat base that holds everything together, a sweet-tart, jammy filling, topped with a golden, crumbly streusel that adds just the perfect amount of crunch. When this is in the oven, the whole kitchen smells incredible. These bars are delicious on their own, but I’ll never turn down a dollop of fresh whipped cream or vanilla ice cream. More Rhubarb Recipes:

The post Raspberry Rhubarb Streusel Pie Bars appeared first on The Vanilla Bean Blog.

Raspberry White Chocolate Brownies

Sarah Kieffer — Tue, 01 Jun 2021 21:27:00 +0000

These brownies have officially made me a fan of white chocolate, something I vowed I went back and forth about for years. The tart raspberry filling and the sweet chocolate swirled together is a perfect combination. To keep the cream cheese swirl vibrantly pink, you can add a few drops of food coloring. More Brownie Recipes: Peanut Butter Brownies With Candied Cacao Nibs My Favorite Brownies Marshmallow Swirled Brownies

The post Raspberry White Chocolate Brownies appeared first on The Vanilla Bean Blog.

Raspberry Puff Pastry Tart

Sarah Kieffer — Thu, 29 Apr 2021 21:36:34 +0000

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.

Walnut Snack Cake with Raspberry Buttercream

Sarah Kieffer — Sat, 18 May 2019 13:41:58 +0000

This post is sponsored by California Walnuts. As always, all opinions are my own. I’ve teamed up with California Walnuts to bring you some recipes (such as this chocolate walnut cake and these chocolate donuts)! Over 99 percent of walnuts grown in the U.S. come from California’s walnut orchards, many of which are on family owned and operated farms that have been around for generations. Walnuts are nutritious and heart-healthy*, and offer 4 grams of protein and 2 grams of fiber per ounce. Walnuts are also the only nut with a significant amount of plant-based omega 3 ALA (2.5 grams/ounce). ********************************************************************* “We glean what is public primarily, but not exclusively, from media. We are asked to abandon much of mental, political, market, and now security needs. Part of the anxiety about the porous divide between public and private domains certainly stems from reckless application of the terms… There is private space (atriums, gardens, etc.) open to the public. And public space (parks, playgrounds, and beaches in certain neighborhoods) limited to private use. There is the looking-glass phenomenon of the “play” of the public in our private, interior lives. Interiors of our houses look like store displays (along with shelf after shelf of “collections”) and […]

The post Walnut Snack Cake with Raspberry Buttercream appeared first on The Vanilla Bean Blog.

Raspberry Ice Cream Cake

Sarah Kieffer — Fri, 04 Aug 2017 02:01:22 +0000

“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 […]

The post Raspberry Ice Cream Cake appeared first on The Vanilla Bean Blog.

Triple Ginger Raspberry Coffee Cake

Sarah Kieffer — Thu, 20 Apr 2017 00:44:40 +0000

How to Eat a PoemDon’t be polite.Bite in.Pick it up with your fingers and lick the juice thatmay run down your chin.It is ready and ripe now, whenever you are. You do not need a knife or fork or spoonor plate or napkin or tablecloth. For there is no coreor steamor rindor pitor seedor skinto throw away.-Eve Merriam ************************************************* Nicole Gulotta, of the blog Eat This Poem, has a cookbook, where both the poem above and the ginger coffee cake below are found. It’s a lovely book, filled with poetry and recipes and thoughtful musings, much like her site. I’ve met Nicole a few times over the years and have followed her progress on this book; it’s been years of work and a labor of love. I highly recommend putting it on your wish list. I especially love the poem above, and have found a handful of other poets I need to check out. There are many recipes I am eager to try as well, but, I just can’t help myself and gravitated first towards the baking section (this is the case in any cookbook I pick up). I started with this Ginger Coffee Cake. Nicole’s version has pears but […]

The post Triple Ginger Raspberry Coffee Cake appeared first on The Vanilla Bean Blog.

Labneh, Sweet or Savory

Sarah Kieffer — Thu, 19 Mar 2015 04:31:22 +0000

I spent some time with Larry and Colleen Wolner while working on our column for Food 52, and one of the recipes we worked on was labneh, two ways. I had only approached labneh on the savory side of things, so topping it with raspberry coulis was a very nice surprise. The Wolners served it on thinly sliced toasted baguettes, and it was the perfect appetizer. Or dessert. I couldn’t decide. I apologize for the space between posts lately. I’ve been busy over here testing recipes, and find myself wanting to put everything in the book. I’m trying not to neglect the site, but sometimes it’s hard to find time for everything. A few things: I really love this post by Phyllis. I’m a super nerd and am reading this book. I recently went to Los Angeles for the first time two weekends ago, along with some fellow bloggers and Hello Society. I had a lovely trip, and have a Steller story here if you want to take a peek. My Kieffer Bros have a new puzzle game out: Blockwick 2! I spent almost an entire plane ride playing it. The game also made the itunes ‘best new game app’ […]

The post Labneh, Sweet or Savory appeared first on The Vanilla Bean Blog.

rhubarb raspberry fizz

Sarah Kieffer — Mon, 29 Apr 2013 13:10:37 +0000

Instead of simmering the rhubarb and raspberries with honey, I’ve added the honey to the warm juice after it’s been cooked and strained. I found this gave it a more ‘clean’ honey taste. I thought 2 tablespoons was the perfect amount – it still left a little bit of tartness to the drink. Feel free to add more if you’d like it sweeter. If you want to make the juice ahead, remember that honey will firm up in the fridge, and you will have to gently reheat the mixture to loosen the honey. Sugar could be substituted, although I would include it in the simmering stage. A tablespoon or two of minced ginger would be lovely here, and strawberries or blueberries would make a nice substitution for the raspberries. A splash of bourbon is also excellent! I made this with both club soda and ginger ale, and liked it both ways.

The post rhubarb raspberry fizz appeared first on The Vanilla Bean Blog.

maple oatmeal bread with cacao nibs and raspberry cream cheese

Sarah Kieffer — Wed, 19 Sep 2012 08:25:00 +0000

Lately I’ve been rocking a well-worn copy of Molly Katzen‘s The Enchanted Broccoli Forest. I’ve loved this cookbook for a long time; it was a staple at my beloved Blue Heron Coffeehouse, and Larry and Colleen were frequently seen thumbing through it, shocking the sleepy town of Winona with Chinese mushroom soup and eggplant salads and all kinds of other goodness that were found handwritten on it’s beautiful pages. And there was this bread one day, one crisp fall day when Adam and I were off again and most my grades were off again, and I had skipped another lecture and there were piles of homework in my dirty red back pack. I stopped in for lunch before my work shift, and scrawled on the hanging chalkboard under ‘soup of the day’ was ‘creamy zucchini’ and ‘maple oatmeal bread’. I don’t know if they were meant to be together, but they both sounded so good that I ate them together anyway and went back for seconds. And I had never had creamy zucchini soup or maple oatmeal bread, but that first taste is forever etched in my mind; Me: greedily hunched over a well-used cream-colored bowl, eating my bread […]

The post maple oatmeal bread with cacao nibs and raspberry cream cheese appeared first on The Vanilla Bean Blog.