This recipe first appeared on my site in 2016. It’s from my book, The Vanilla Bean Baking Book. 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 upcoming book is overwhelming. I wouldn’t…
I’ve been making scones for years now, but forgot about one combination of flavors that was always a favorite in my Blue Heron Coffeehouse days — crystallized ginger and chocolate. The two ingredients pair beautifully together: the ginger comes in with a little heat, and the chocolate follows with just enough sweetness. I chopped the ginger very small and used mini chocolate chips so there are tiny bursts…
The river that runs in the valley makes the valley that holds it. This is the doorway; the valley of the river. – What wears away the hard stone, the high mountain? The wind. The dust on the wind. The rain. The rain on the wind. What wears the hardness of hate away? Breath, tears. – Courage, compassion, patience holding to their way: the path to the doorway.…
(screen shot from my iphone) I’m still in shock, after seeing this write up in the New York Times about my chocolate chip cookies. I’ve had a lot of questions for the recipe and about the recipe, so I’m popping in to say that I am working on a post or two that will answer questions and help troubleshoot any issues. I’m hoping there will also be a…
Sweet Dough From my book, The Vanilla Bean Baking Book PRINT RECIPE Dough 4 large eggs, room temperature 3/4 cup whole milk, warm (100-110F) 1/4 cup honey 4 cups (568g) all-purpose flour 2 1/4 teaspoon instant yeast 2 teaspoons salt 10 tablespoons (1 1/4 sticks | 142g) unsalted butter, room temperature, cut into 1-inch pieces Grease a large bowl. In a large liquid measuring cup, combine the…
Easy Danish Dough From my book, The Vanilla Bean Baking Book Notes: The dough does need to rest overnight in the refrigerator, so plan accordingly. It’s important for the Danish dough to come to room temperature before you roll it out, or the butter will not incorporate correctly. This dough can be frozen, but doesn’t rise quite as nicely as when it’s fresh. If the dough is not used…
A kind reader pointed out to me that there is a slight mistake in this Blueberry Apple Crumb Bar recipe in The Vanilla Bean Baking Book, so I’m putting the recipe below (with corrections). The ingredient list is correct in the book, but the directions mention ‘baking soda’ instead of ‘baking powder’, and list cinnamon in the filling when there is none. Sorry about that! If any of…
It’s finally time: The Vanilla Bean Baking Book is available for pre-order! This cookbook is brimming with over 100 baking recipes and nearly 200 photos; everything from Mixed Berry Muffins and Creme Fraiche Scones to Ganache Cupcakes with Basil Buttercream and Cherry-Strawberry Slab Pie. It can be purchased early now, and will be sent out or available on bookstore shelves November 8th. This also happens to be Election…
