My children are the reason for this cake: Both prefer a plain, unfrosted, single-layer yellow cake over any other kind – their ideal after-school snack. And after tasting this cake, warm to the touch with just a simple dusting of confectioners’ sugar, I have to say that they make a compelling argument (although I’m not ready to totally give up buttercream just yet). This recipe comes from my new book 100 Afternoon Sweets which is on sale today! The afternoon holds a sweet spot for me in many ways: working long afternoon and evening hours at coffeehouses as both a barista and a baker, and sett ..read more

I am sharing today another new recipe from 100 Afternoon Sweets! This might just be my favorite recipe from the new book. I do know that my family is addicted to them, and I fear you will be, too. They combine the perfect crunch and peanut butter flavor of a Scotcharoo bar with the gooey, brown-sugary goodness of a blondie bar. (Also: Minneapolis friends! Join me at the LynHall to celebrate the launch of 100 Afternoon Sweets on October 3rd!) What are Scotcharoos? Scotcharoos are essentially an over-the-top Rice Krispy bar: instead of marshmallows, the crispy base is filled with butter, peanut ..read more

Minnesota has found itself in the news this past week and a half, as our very own governor is now on the campaign trail. I thought it might be fitting to post a recipe from my next book, 100 Afternoon Sweets (signed copies are now available here for pre-order!), in honor of all the local and national press: Minnesota Sheet Cake. Sheet Cake Inspiration This cake is inspired by the famous Texas sheet cake – a large, thin chocolate cake covered in icing and often toasted pecans. I found that most recipes for the Texas version had only a small amount of cocoa in the cake, which wasn’t enough choc ..read more

Over the years I have made hundreds upon hundreds of scones, and have slowly evolved my working recipe. I have settled on a buttery scone, with crème fraiche and an extra egg yolk for rich flavor and a tender base, and gently folded layers to keep the scones flaky. However, as much as I love adding fresh fruit to my dough, especially in these summer months, the extra juice can sometimes cause problems when baking. The post Flaky Raspberry Scones appeared first on The Vanilla Bean Blog ..read more

This is a joyful little cake, bursting with color. It is an obvious choice for a birthday, of course, but also is a perfect cake for other occasions as well: back-to-school afternoons, Easter gatherings, or, just because on a summer day. What Makes A Delicious White Cake This cake uses the reverse creaming method, where butter is introduced to the dry ingredients instead of initially creamed with the sugars. I prefer the texture of this type of cake over butter and sugar creamed cakes; it isn’t quite as fluffy, and has a very fine crumb that is even throughout. The top also doesn’t dome as mu ..read more

Recipes for cookies without chocolate chips are nothing new, of course, but when I posted a picture of my “un”-chocolate chip cookie on Instagram two weeks ago I had quite a few people asking for the recipe, so I thought a blog post was in order. While I personally love a warm pan-banging chocolate chip cookie, I have found that cookies without chocolate are also just as tasty. And, with a good friend who hates chocolate (what?) and another friend allergic to chocolate, I wanted something I could quickly make that would keep everyone happy and safe. What Makes this Chocolate Chipless Cookie R ..read more

I love my Foolproof Cheater Croissant Dough and use it for many applications (including these Apple Morning Buns), but I have to say that these fried Croissant Twists are insanely good, and may be my new favorite thing to make with it. Frying anything is not my favorite past time, but the process was worth it. These twists are simple to form (especially if you have some croissant dough already made and stashed in your freezer), and the fry up rich, flaky and light. I loved them with a simple glaze, which added some sweetness and kept the middles tender. Each bite reminded me of a cross betwee ..read more

Rhubarb is an important plant to all Minnesotans. Not only can it be found in nearly every neighbor’s garden and growing alongside walking paths and trails in local parks, but for those of us living in the North, it is also a symbol of winter’s end. As its green leaves and pink stalks start to peek out of the ground, there is a collective sign of relief among us all. Winter has come and gone. Spring is here at last. I grew up in a neighborhood where neighbors and friends often sent over a rhubarb crisp, and wanted to recreate the nostalgia while also giving this dessert a little update. Sweet ..read more

Often, when chocolate cookies are strutting around a bakery case, sending out their sexy, glossy vibes, the humble oatmeal cookie is completely overlooked. Small and round, filled with dried fruit and a handful of spices, this unassuming cookie doesn’t always make a big splash. Its charm is subtle; it hums quietly while other confections roar. But, in all honestly, I’m fine with the majority of people passing by these raisin-filled circles because it means there are more for me. Main Ingredients for Oatmeal Raisin Cookies Rolled vs Quick Oats: I find either kind of oat works well in this cook ..read more

What Makes This Blueberry Muffin Recipe Different? My blueberry muffin experience started with a blue boxed mix, complete with tiny dried blueberries. My mom would often make them to accompany dinner, and we would devour them slathered in too much butter. I started baking them from scratch while working at the Blue Heron Coffeehouse; I always loved that their recipe added nutmeg and I took that little trick with me when I left. This recipe is revamped from my first book and now included in my latest cookbook, 100 Morning Treats; I found adding almond flour keeps the crumb tender and light, an ..read more