I decided to come up with a shortbread version of these Neapolitan cookies for a few reasons, since they always find their way into my holiday cookie boxes. The main reason being they are slightly less tedious to put together than the sugar cookie version, which saves some time during the holiday cookie madness I like to put myself through. Shortbread dough does not have any leavening in it, and is known for its “short” or crumbly texture. The shining ingredient is of course, butter, but this beautiful, multi-color cookie also has a nice hit of chocolate and strawberry. I prefer to use unsalt ..read more

I have been making some version of these chocolate sugar cookies with cardamom for twenty years, and the recipe has made it’s way, with various tweaks, into two of my cookbooks. In this recipe, the chocolate dough balls are rolled in granulated sugar that’s mixed with cardamom. These cookies are easy to make, and adds to my list of best holiday cookie box recipes. They also will satisfy any chocolate craving you may have. I had never even heard of cardamom until I started working at the Blue Heron Coffeehouse; Colleen had made cardamom chocolate scones and after one bite I was completely hook ..read more

Why I Love Single Layer Cakes Over the past year or so I have found myself gravitating towards single layer cakes (vs the traditional double). Don’t get me wrong, I do like a towering layer cake in all its glory (for instance, my favorite birthday cake or this chocolate cake with espresso buttercream), but the single layer cake feels very different: it doesn’t need fancy piping or flowers to grace a table, it’s much easier to eat, and there is a better frosting to cake ratio. You can also put it out in the afternoon and it is perfectly acceptable. Instead of hearing, “why did you make a giant ..read more

I make scones for every possible occasion and in every possible flavor (like pumpkin, panettone, ginger chocolate, and sprinkle) and I especially love them around the holidays, as the can be shaped ahead of time and frozen, then pulled out and baked as needed. These apple scones are no exception, and they bake up flaky and tender. How I Make My Scones I have made many scones over the years, and have finally settled on this buttery scone base, with crème fraîche and an extra egg yolk for rich flavor and a tenderness, and gently folded layers to keep the scones flaky. This scone recipe includes ..read more

I am a big fan of anything apple in the Fall months, and while I love something elaborate like my Apple Morning Buns and Apple Pull-Apart Bread, a flaky apple turnover might be number one on my list of favorites. This recipe does involve a few steps, but it comes together easily. The turnovers can also be assembled ahead of time and frozen for up to two weeks, which comes in handy for crisp Autumn Sunday mornings. Storebought vs. Homemade Puff Pastry: I prefer to use my homemade Rough Puff Pastry for these turnovers; the dough is rich and flaky, and I always have some ready to go in my freeze ..read more

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