All posts tagged vanilla

vanilla malt bundt cake.

vanilla malt bundt cake.

My Wee One headed back to school this morning…for her second year of preschool.

She’ll be 4 years old this week.

When I started this space, she was just a baby; as in literally a baby wobbling around on pudgy legs that had just learned how to walk.

*sigh*

If you need me, I’ll just be right over here inside this cake. It’s not a big bundt – only a 6 cup bundt, more of a petite teacake - but I think if I try really hard, I could curl myself up in it and live there for a few days. Perhaps tunnel my way out by snacking. I don’t know. But that’s the plan. Continue reading →

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feast magazine, august 2014: guava-pineapple paletas with coconut vanilla-infused cream.

guava pineapple paletas with coconut vanilla-infused cream.

White food, coming through! Sorry, friends; this is just one of those things which will forever keep me out of “professional food photographer” territory; my inability to photograph pale food well. It’s like a curse.

The August Feast is here! It was here almost a week ago, but who’s counting? I’ve been busy poring over each page, as it’s the magazine’s annual bear hug to the best St. Louis has to offer, culinarily speaking. Not an awkward hug, either: St. Louis bear-hugs right back, and it’s something to behold, especially if you’ve lived here all your life as I have. And while all this food love happens, while gorgeous plates of food are styled and captured on film, I get to work with…paste! Continue reading →

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the [pink] whiteout cake.

the [pink] whiteout cake.

The biggest downside to food blogging? The nagging sense that if you don’t begin your pumpkin pear spiced cinnamon latte baked donut coffee cake posts by mid-August, that you’ve somehow missed the season. Either my planning game is off, or the rest of you are just really, really overachieving this year. I’m quite impressed, but stop it; you make a girl feel ashamed.

So while the rest of you are looking over a new recipe for apple pie butternut squash sage mac n’ cheese DIY turkey brine whilst sitting on your perfect back deck drinking cinnamon mai tai pear martinis? I’ll be over here. With a giant. pink. cake. Besides, I already made a butternut-apple thing – with cinnamon and the word “donut” in it – and I made that back in June because of the way deadlines work.

*stares, arms folded* Continue reading →

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(any) fruit curd tartlets + meringue twists.

fruit curd tartlets + meringue hats.

How’s that for a title? Because that’s really what they are; little vanilla tuille cookies shaped like ruffly free-form tartlets, filled with your choice of creamy fruit curd, and topped with a twist of meringue cookie. I made these around the same time as that angel food cake and grapefruit curd; so many of you mentioned that you hate wasting either the egg whites or yolks when you make a dessert which uses either one or the other, and I thought this was another great way to use both parts at the same time. The tuilles use 4 egg whites, and the meringues take 6, so find a fruit curd you love that uses around 10 egg yolks, and you’re all set. Continue reading →

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angel cake.

perfect angel cake.

File this under “posts where Shannon makes something you can easily purchase at the store and subsequently gets underwear-bunchy trying to figure out why you would ever want the store-bought version when the scratch version is so much better.” What; you don’t have a folder for that? You should. Let’s talk about angel cake. Why, as a human race, are we so willing to grab store-bought angel cake when the homemade variety is incredibly delicious? I blame our current relationship with egg whites. Continue reading →

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vanilla almond granola.

vanilla almond granola.

I’ve been secretly making this granola for far too long not to tell you about it. It started a few months ago, when Faygie at Life Tastes Good posted it. I love her anyway, but I was hooked instantly: a plain vanilla granola? From someone who I know loves vanilla and treats it like a flavor and not just an ingredient? Yes, please. Growing up, vanilla ice cream is all I would eat. Seems weird now, considering I’d try almost any flavor you’d put in front of me, but I just didn’t see any need to venture out when vanilla ice cream was my jam. I didn’t like to muddy the waters. I wasn’t the kid who wanted chocolate chips, marshmallows, or chunks of bubble gum in it (gross; do they even still make that?); just hand over the plain vanilla and I was (and still am) happy. Continue reading →

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sables, three ways: (the Great Food Blogger Cookie Swap 2012 cookies)

Cookie swaps? Fun. Cookie swaps with over 500 people scattered across the world? Agonizing, but in a fun way. There’s so many things to consider! Transport time, crumble factor, freshness window, packing methods; it’s all critical. Not to mention the apprehension of sending your beloved cookies to complete and utter (but nice) strangers. And not that I really have a reputation to speak of, but if I do, it was on the line because of the Great Food Blogger Cookie Swap 2012. Continue reading →

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monday bites: holiday cake truffles (the momofuku birthday cake in a ball)

That’s right, people. This is your holiday gift from me to you. Much in the way that Bing Crosby, Dean Martin, and Perry Como gifted the world with timeless christmas albums.

Many of you have told me that you love looking at all the Momofuku Milk Bar cakes I’ve made on the blog this past year, but many of you seem to echo the same sentiment. You don’t want to buy cake rings or acetate strips. You don’t want to spend tons of time cutting and stacking cake layers. You sure as heck don’t want to waste freezer space for a half a day while it gets all melded together. And I understand that. Normal people with things to do may not feel the urge to spend hours on a cake. The whole idea of a layer cake is to make it for something special, too. So what if it’s just Tuesday and you want cake? It seems impractical to go to this much effort just for yourself, right? Even if it’s enormously delicious. Even if you really, really want to taste one of these cakes. Continue reading →

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nectarine upside-down cake.

People, listen up right now: you MUST make this cake. I implore you. Make it for yourselves, make it for friends and loved ones, make 10 of them, but just do it already before the nectarines revert back to being the rock-hard, scentless garden stones they are the rest of the year. I’m going to dispense with my usual fluffity-fluff and get to the point, because the longer you spend reading this, the less time you have to get nectarines while they’re in season, which means you’ll only be able to make 15 of these cakes and not 20. And that would be an utter shame. So; onward. Continue reading →

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rainbow cream cheese pound cake.

So, yes; the winter has gotten to me a little bit. Everything is a little muted after the holidays are over, and that’s not a bad thing. In fact, it can be really nice. But dreary, cold days can make you do strange things. like dig our your food paste colors and color your perfectly lovely cream cheese bundt cake several shades of early spring.  Continue reading →

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