vanilla

Monkey Bread

all-purpose flour,

granulated sugar

baking powder

fine sea salt

unsalted butter

320 milliliters cold buttermilk, plus more as needed

unsalted butter (1 1/2 sticks), at room temperature

vanilla extract

220 grams light or dark brown sugar

cinnamon

confectioners’ sugar

heavy cream or milk, plus more as needed

Everything you love about a sweet, juicy blueberry muffin exists in this sliceable, streusel-topped loaf. Baking it at a higher temperature for the first 20 to 25 minutes helps achieve a crisp topping, while finishing it at a lower temperature helps ensure a moist center. This recipe calls for fresh blueberries, but frozen work, too. If you use frozen, don’t thaw them first, and keep in mind that they may release additional liquid during baking, which will add more color to the loaf. One final tip: Tossing the fresh or frozen berries in a little flour before stirring them into the batter helps keep them suspended so that each and every slice is evenly studded with blueberries.

Blueberry Streusel Loaf Cake

all-purpose flour

30 grams old-fashioned oats

light brown sugar

unsalted

Nonstick cooking spray

blueberries

baking soda

unsalted butter,

vegetable oil

75 grams light brown sugar

egg,

180 milliliters buttermilk,

Make the streusel: In a medium bowl, stir the flour, oats, sugar, baking powder, cinnamon and salt together to combine. Add the cubed butter and toss until each cube is fully coated in flour.

Cut the butter into the flour mixture with your hands or a pastry cutter until the mixture forms large clumps. Refrigerate while you make the batter.

Heat the oven to 400 degrees. Lightly grease a 9-by-5-inch loaf pan with nonstick spray.

Make the cake: In a medium bowl, toss the blueberries with 1/4 cup/30 grams all-purpose flour. In another medium bowl, whisk the remaining 2 cups/260 grams flour with the baking powder, baking soda and salt to combine.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, oil, granulated sugar and brown sugar until light and fluffy, 4 to 5 minutes. Add the egg, and mix well to combine. Scrape down the sides of the bowl, then add the vanilla and mix to combine.

Add half of the flour mixture, then mix on low speed to combine. With the mixer still running, add the buttermilk in a slow, steady stream and mix until fully combined. Add the remaining flour mixture and mix until just combined.

Remove the bowl from the mixer and, using a silicone spatula, fold in the blueberries (and any remaining flour in the bowl with them) by hand until they are evenly distributed throughout the batter.

Pour half of the batter into the prepared pan and spread it into an even layer. Crumble half of the streusel on top in an even layer. Pour the remaining batter into the loaf pan, spread into an even layer and crumble the remaining streusel on top. The loaf pan will be just over 3/4 full. Place it on a parchment-lined baking sheet.

Transfer the loaf to the oven and bake for 20 to 25 minutes, until the bread has risen about 1/2 inch above the edge of the loaf pan. Lower the temperature to 325 degrees and bake until a toothpick inserted into the center comes out clean, 45 to 55 minutes, tenting the loaf with foil if it’s browning too quickly.

Set the cake on a wire rack and let cool in the pan for 15 to 20 minutes, then run an offset spatula around the outside edge and gently unmold the cake onto a wire rack. Cool completely before slicing and serving.

Swirl Spice Cake recipe | Epicurious.com

pecans

Savory-to-Sweet Coffee Spice Mix

Tbsp. (75 g) light brown sugar

Tbsp. (24 g) all-purpose flour

kosher salt

Tbsp. unsalted butter, melted

Nonstick cooking oil spray

(250 g) all-purpose flour

kosher salt,

(250 g) granulated sugar

¾ cup (1½ sticks) unsalted butter, room temperature

eggs, room temperature

sour cream, room temperature

(28 g) powdered sugar

orange juice

Try our version of a classic! These Old-Fashioned Peanut Butter Cookies are a tried and true crowd-pleaser with their creamy peanut butter flavor.

Peanut Butter Cookies

flour

CALUMET Baking Powder

salt

butter, softened

peanut butter

granulated and packed brown sugar

eggs

Mix first 4 ingredients until well blended. Beat butter, peanut butter and sugars in large bowl with mixer until light and fluffy. Blend in eggs and vanilla. Gradually add flour mixture, beating well after each addition.

Drop tablespoonfuls of dough, 2 inches apart, onto baking sheets sprayed with cooking spray. Flatten each, in crisscross pattern, with tines of fork.

Bake 8 to 10 min. or until golden brown. Cool on baking sheets 3 min.; remove to wire racks. Cool completely.

Creamy vanilla pastry cream, used in many types of dessert. Perfect for profiteroles and eclairs. This recipe is gluten free, and also dairy free friendly.Easy - This is an easy recipe, but requires constant supervision. Please read recipe fully before proceeding. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions

Creme Patissiere (Vanilla Pastry Cream)

milk

tbsp sugar

½ tbsp cornstarch (cornflour)

vanilla bean paste vanilla bean pod

unsalted butter (softened)

If using vanilla bean pods, split the bean and scrape the vanilla seeds/caviar out of the beans.

Add the bean and caviar with the milk into a saucepan. Heat the milk over medium high heat and bring it to a simmer, almost to a boil.&nbsp;

While the milk is being heated, place the sugar, egg and yolks, cornstarch and salt in a bowl. Whisk until you have a thick, smooth mix. (If you are using vanilla bean paste or extract, add it to the egg mix too). Place the bowl with the egg mix on a towel or napkin (to prevent the bowl from slipping while whisking, in the next step), and set aside until the milk comes to a boil.

As soon as the milk starts to bubble, remove it from the heat. Slowly pour about a half of the hot milk in a thin stream, into the egg mix, WHILE WHISKING CONSTANTLY to temper the egg mix. When the eggs have been tempered, add the egg mix back into the hot milk in the saucepan.

Heat the custard base, over medium heat, while whisking vigorously until it starts to thicken - this should take about 1 - 2 minutes.

While whisking, let the custard come to a boil (the custard will release bubbles). Lower the heat and cook for a further 1-2 minutes after you see the first bubbles break the surface. Remove from the heat and add the butter. Whisk in the butter, until it’s completely mixed in.

Pour the custard into a bowl and immediately cover the surface with plastic wrap, making sure the plastic wrap is touching the whole surface. This is to prevent a custard skin from forming on top.

Let the custard cool down to room temperature and then let it chill in the fridge for a few hours, until it’s completely chilled.

Use as needed after the pastry cream has been chilled.&nbsp;

Best Cocoa Brownies recipe | Epicurious.com

sugar

cocoa powder (natural

walnut

Easy Vegan Vanilla Frosting

vegan butter ((I used Earth Balance))

tbsp non-dairy milk ((I used almond milk))

Combine all ingredients in a mixing bowl and mix at a low speed, gradually increasing.

Mix until icing is formed and is light and fluffy.

Use as desired. Enjoy!

Soft, chewy, buttery cookies bursting with vanilla chips and dried cranberries.

Cranberry and Vanilla Chip Cookies

butter (softened)

butter

oats

tsp baking soda

tsp salt

cranberries

white vanilla chips

Heat oven to 350 degrees.

In mixer, combine butter and sugar; beat until light and fluffy. Add eggs and butter flavor; mix well.

Add flour, oats, baking soda and salt. Mix well.

Stir in cranberries and white vanilla chips.

Drop by rounded tablespoons onto greased cookie sheets, about 2 inches apart.

Bake 9-11 minutes or until edges are golden brown. Cool 1 minute; remove to wire racks to cool completely.

Hot milk cake, an old-fashioned treat, is fine-grained, moist, high-rising, and wonderfully tasty. It can be enjoyed as is, in all its buttery glory; or paired with the icing of your choice — or fudge topping or thick caramel sauce, as shown here. This recipe comes to us courtesy of Chef Zeb Stevenson of Atlanta, who we're proud to say uses our signature unbleached all-purpose flour in this delicious cake.Want to make 2 dozen fudge-frosted cupcakes? See "tips," below.

Chef Zeb's Hot Milk Cake

(397 grams) sugar

(67 grams) vegetable or canola oil

(241 grams) King Arthur Unbleached All-Purpose Flour

(227 grams) milk (whole milk preferred)

<em>Vanilla icing is a baking staple! This recipe is perfect for cinnamon rolls, scones, muffins, cakes, and more.</em>

Perfect Vanilla Icing

confectioners’ sugar, sifted (sift after measuring)

milk cream

Whisk the confectioners&#8217; sugar, 2 Tablespoons milk or heavy cream, and vanilla extract together. Add another Tablespoon of milk or heavy cream to thin out if necessary. For thicker icing, add a little more confectioners&#8217; sugar.

Taste, then add a pinch of salt if desired.

If not using right away, cover and store icing in the refrigerator for up to 2 days.

Delicious! This will be my go to scone recipe for sure.  Thanks, Sally

Delicious like all of Sally’s recipes! 

Incredible!!!! Served without the buttercream icing. Perfect crunch and soft interior.

This recipe is absolutely amazing! I have finally found a glaze recipe that tastes good!

This recipe was amazing  I put it over my brownies and it turned out perfectly thank you

I experiment with homemade beer bread with vanilla icing drizzle...PERFEKT!

used on my mothers mince meat bar recipe. a great compliment for them. I doubled the recipe and used heavy whipping cream. fantastic taste!

Perfect! Easy to follow directions :) I used half and half because that's what we had, and it was yummy!

the icing was delicious! i think it will go well with the cake i baked! since i cant go to stores that often, i havent been able to get butter. i have been searching the whole internet for a cake frosting without butter and here i am! thanks for making everything so simple, Sally!

The instructions were easy to follow and thorough... But it still tasted a bit chalky to me. So I added more vanilla but then it tasted too much of alcohol. Although, on my raspberry bars it tastes good! I added some cinnamon to it to match the dish. Turned out good!

This recipe is so easy, it's also easy to whip up another batch if I need more,  and it goes great with pancakes!

KetoDiet Blog

cream of tartar

apple cider vinegar

+ 1 tbsp

Erythritol

Swerve

(60 g/ 2.1 oz)

vanilla powder

sugar-free

make your own

Chocolate lava cakes gained popularity in the late 1990s thanks to the chef Jean-Georges Vongerichten, and they have stuck around on dessert menus for good reason: They are rich chocolate cake and velvety sauce all in one, and they are surprisingly easy to make in under an hour. If you like to plan ahead, you can prepare the batter a day in advance, refrigerate it, then pop the cake into the oven when you are ready for dessert. This recipe, made in a 10-ounce baking dish, is meant for sharing, but you can also make it in two 6-ounce ramekins. Just cut the baking time to 7 to 9 minutes. Also, be sure to use chopped chocolate bars or chocolate féves rather than chocolate chips here. Chips are made with stabilizers that inhibit melting and will negatively affect the texture of your dessert.

Chocolate Lava Cake for Two

bittersweet chocolate, 70

granulated sugar,

Confectioners’ sugar, to serve (optional)

Heat oven to 425 degrees and butter a 10-ounce ramekin. Dust the buttered ramekin with granulated sugar.

2. Combine the chocolate and 3 tablespoons butter in a heat-safe bowl set over a pan of simmering water. Cook, stirring occasionally, until melted and smooth. (Alternatively, combine in a bowl and microwave in 30-second blasts, stirring in between, until melted and smooth, about 1 minute.) Remove from the heat and set aside.

In a medium bowl, combine the 3 tablespoons sugar, egg, egg yolk, vanilla and salt. Whisk vigorously until the mixture is thick, foamy and pale, about 2 minutes. Whisk in the flour until smooth.

Using a spatula, add the chocolate to the egg mixture and stir gently until combined.

Pour the mixture into the ramekin. Bake for 12 to 14 minutes or until the edges are set and puffed, but the center is still soft when lightly pressed. (You can also cover and refrigerate the batter up to a day in advance. Add an additional minute or 2 to baking time if you are baking the cake directly from the refrigerator.)

Use an offset spatula or small knife to loosen the edges of the cake from the ramekin. Place a plate over the ramekin and carefully invert the warm cake. Use an oven mitt or clean kitchen towel to remove the ramekin, dust the cake with confectioners’ sugar and serve with ice cream or whipped cream.

The flavor of this ultrabuttery layer cake, adapted from Odette Williams’s “Simple Cake” (Ten Speed Press, 2019), can be as mild or pronounced as you like, depending on the variety of honey you use. Clover honey will give you something gentle and mellow, while more assertive buckwheat or chestnut honey have more depth. You can serve the cake plain, with dollops of the whipped cream on the side, for a casual gathering, or frost and fill it, adding berries or other fruit, for a more celebratory affair. It makes an excellent birthday cake.

Milk and Honey Cake

eggs,

buttermilk (shake carton before measuring)

honey,

heavy cream

Fresh berries, for serving (optional)

Heat oven to 350 degrees. Grease two 8-inch round cake pans, line the bottoms with parchment paper and grease the parchment.

Sift flour, baking powder, baking soda and salt into a large bowl.

In a medium bowl, stir together buttermilk, honey and vanilla.

Using an electric mixer fitted with the paddle attachment, beat butter on medium speed to break it up, then gradually beat in sugar, continuing to beat until very light and fluffy, 2 to 3 minutes.

With the mixer on medium speed, add eggs, 1 tablespoon at a time. If the mixture looks curdled at any point, add 1 tablespoon of the flour mixture to bind it back together.

Reduce mixer to low and mix in a third of the flour mixture. Scrape down sides of bowl with a rubber spatula, then mix in half the buttermilk mixture. Mix in another third of the flour mixture, scraping down sides of bowl, then mix in remaining buttermilk mixture followed by remaining flour. Scrape down bowl.

Scrape batter evenly into prepared pans and smooth tops with a spatula. Bake until the cake springs back when lightly pressed, and a toothpick inserted into center of the cake comes out clean, 30 to 40 minutes.

Transfer to a wire rack to cool for 10 minutes. Run an offset spatula or butter knife around edges of pan to loosen cakes, then unmold onto the rack, remove parchment and allow to cool completely.

Just before serving, whip the cream with a drizzle or two of honey, to taste (up to 2 tablespoons if you like it sweet). Frost the top of one cake, top with the remaining cake then frost the top of the stacked cake. Drizzle with additional honey and garnish with berries, if you like.

This recipe looks hard, but it’s not. Promise. A very easy chocolate cake is transformed into a version of <a href="https://cooking.nytimes.com/recipes/1019181-tres-leches-cake">tres leches cake</a>, the classic Latin American dessert, by drenching it with evaporated milk, condensed milk and heavy cream and topping it with a lightly sweetened whipped cream. Each component of this recipe — the cake, the tres leches and the whipped cream — are all adapted from “Simple Cake: All You Need to Keep Your Friends and Family in Cake” by Odette Williams, a choose-your-own-adventure cookbook that provides you with several cake and toppings recipes that you can combine as you wish. Ms. Williams’s recipe doesn’t call for it, but adding a teaspoon of ground cinnamon to the whipped cream is a lovely addition.

Chocolate Tres Leches Cake

unsweetened Dutch-processed cocoa powder

240 milliliters whole milk

oil oil

water

(12-ounce) can/355 milliliters evaporated milk

(14-ounce)

vanilla bean

240 milliliters heavy cream, chilled

cinnamon (optional)

Chocolate shavings (optional)

Heat the oven to 350 degrees. Grease the bottom only of a 9-by-13-inch cake pan (preferably metal), leaving a 1/4-inch border that remains ungreased. Do not butter the sides of the pan.

Place a large sifter or a sieve in a large bowl. Add the flour, cocoa, baking powder, baking soda and salt and sift. Add the sugar and whisk to combine.

In another large bowl, whisk the eggs, milk, oil and vanilla until combined. Gradually add the wet ingredients to the dry ingredients and whisk until there are no lumps and the batter is smooth. Carefully pour in the boiling water and stir until combined.

Pour the batter into the prepared pan. Bake in the center of the oven until a wooden skewer inserted in the center comes out clean and the cake bounces back when lightly pressed, about 25 to 30 minutes.

Meanwhile, make the tres leches: In a large bowl, combine the evaporated milk, condensed milk (setting 3 tablespoons aside for the whipped cream), heavy cream and vanilla bean seeds or extract (if using) and whisk to combine. Cover with plastic wrap and refrigerate if not using immediately.

Remove the cake from the oven and let stand for 10 minutes. Run a butter knife around the cake’s edges. Cool completely.

While the cake is still in the pan, use a skewer or a fork to poke small holes through the cake to the bottom, about an inch apart. Slowly spoon the tres leches over the top of the cake, giving it time to soak in. Once the liquid is absorbed, repeat until all the tres leches is used. (Toward the end, the tres leches will pool at the edges, but don’t worry; it will be absorbed while in the fridge.) Cover the cake with plastic wrap and refrigerate for at least 5 to 6 hours, preferably overnight.

When ready to serve, make the whipped cream: Add the reserved condensed milk along with the cream, vanilla and cinnamon (if using) to the bowl of an electric mixer. Beat on medium high until the cream has doubled in volume, forms soft peaks and is light and fluffy. Spread the cake with the cream and sprinkle the chocolate shavings on top. Serve from the pan.

Erin Jeanne McDowell has gifted us a new pumpkin pie with no stress for 2020. One with a glassy-smooth filling that will never crack, plus the easiest crust.

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The most viewed vanilla recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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