Tag: Vanilla

Small-batch No-bake Bounty Bars
September 24, 2024

Small-batch No-bake Bounty Bars

Small-batch No-bake Bounty Bars deliver rich coconut bliss wrapped in smooth chocolate all without the oven! Made in small batches for extra freshness, these bars combine sweet, chewy coconut with a creamy chocolate coating, creating a perfectly indulgent treat. Simple, satisfying, and packed with tropical …

Appetizers, Desserts, Simple, Sweet Treat
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by CookDiaries
Chocolate Almond Biscotti
May 10, 2024

Chocolate Almond Biscotti

Chocolate Almond Biscotti crunchy, twice-baked perfection with a deep cocoa richness and the irresistible nuttiness of toasted almonds. Imagine dunking one into a steaming cup of velvety espresso, the crisp edges softening just enough to melt in your mouth. The chocolate lingers, the almonds add …

Biscotti
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by CookDiaries
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HOMEMADE VANILLA ICE CREAM RECIPE
April 22, 2020

HOMEMADE VANILLA ICE CREAM RECIPE

INGREDIENTS:

  • 8 egg yolks
  • 1 1/3 cup granulated sugar
  • 1/4 teaspoon salt
  • 3 cups heavy cream
  • 1 cup whole milk
  • 1 tablespoon vanilla extract

INSTRUCTIONS:

  • In the bowl of your stand mixer add the egg yolks, sugar, and salt. Using the paddle attachment, beat on medium speed until pale yellow and light and airy. About 4-5 minutes.
  • In a large pan heat the cream and milk over low heat, stir occasionally. If you have an instant read thermometer the mixture will reach 155-160°F. If you don’t have a thermometer, the will be hot but not boiling! 
  • Turn the mixer to low and add the heated cream in a slow, steady, stream. Mix until thoroughly combined, about 3 minutes. 
  • Pour the cream/egg mixture back into the pan and heat over medium-low heat stirring constantly. Heat to 155-160°F. If you don’t have a thermometer heat until it thickens and coats the back of a spoon. It should NOT boil, however, a few bubbles may come up along the edges. Remove from the heat and add the vanilla. 
  • Set a fine mesh strainer over a large bowl. Pour the warm ice cream mixture into the bowl (through the fine mesh strainer)*
  • Cool the mixture over an ice bath, stirring every few minutes. After about 10-15 minutes place the mixture in the refrigerator until completely chilled.
  • Set up your ice cream machine according to the manufacturers directions. With the machine running, add the mixture in a slow steady stream. Churn according to the directions. 
  • Transfer the churned ice cream to an airtight container and place in the freezer for several hours to firm up. Serve with your choice in toppings!

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Image Source:*saltandbaker.com

Source:saltandbaker.com

Desserts
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by CookDiaries
Vanilla Layer Cake with Mango Curd
April 9, 2020

Vanilla Layer Cake with Mango Curd

INGREDIENTS: Soak ½ cup (100 g) sugar Pinch of kosher salt 1 vanilla bean, halved lengthwise ½ cup (100 g) silver tequila Filling 1 envelope unflavored powdered gelatin (about 2½ tsp.) 1 (heaping) cup (200 g) fresh mango pieces (from 1 large ripe mango), puréed …

Desserts
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by CookDiaries
Golden Vanilla Cake
April 7, 2020

Golden Vanilla Cake

Ingredients: 2 cups (397g) sugar, Baker’s Special Sugar preferred 3 1/4 cups (390g) King Arthur Unbleached All-Purpose Flour 1 tablespoon baking powder 1 teaspoon salt 3/4 cup (12 tablespoons, 170g) unsalted butter, softened 1 1/2 cups (340g) milk, at room temperature 1 tablespoon (14g) vanilla extract …

Desserts
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by CookDiaries
Vanilla Ice Cream for Lemon Curd-Pistachio Sundaes
March 10, 2020

Vanilla Ice Cream for Lemon Curd-Pistachio Sundaes

Ingredients:

  • 1 1/2 cups heavy cream
  • 1 1/2 cups whole milk
  • 1/4 teaspoon coarse salt
  • 3/4 cup sugar, divided 
  • 1 vanilla bean, seeds scraped and pod reserved
  • 6 large egg yolks

Directions :

  • Step 1Combine cream, milk, and salt in a saucepan. Add 1/4 cup plus 2 tablespoons sugar. Add vanilla bean seeds and pod. Bring mixture to a simmer, stirring, about 4 minutes.
  • Step 2Whisk together egg yolks and remaining 1/4 cup plus 2 tablespoons sugar. Whisk half the hot milk mixture into yolks, 1 ladle at a time. Pour mixture into pan, and cook over medium heat, stirring constantly, until custard is thick enough to coat the back of a spoon, about 8 minutes.
  • Step 3Pour custard through a fine sieve into a bowl set in a larger bowl of ice water; discard vanilla pod. Let cool, stirring occasionally. Refrigerate custard until cold, at least 2 hours and up to 2 days.
  • Step 4Chill a loaf pan in freezer. Freeze custard in an ice cream maker according to manufacturer’s directions. Transfer to pan. Cover with plastic wrap, and freeze until hardened, at least 2 hours and up to 3 days. (If ice cream is in freezer longer than 2 hours, let soften at room temperature 10 minutes before scooping.)

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Image Source:*Jonathan Lovekin

Source:marthastewart.com

Desserts
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by CookDiaries
Classic Vanilla Cake
January 16, 2020

Classic Vanilla Cake

Ingredients: Cake:  1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for the pans 2 3/4 cups all-purpose flour, spooned and leveled, plus more for the pans 1 teaspoon baking powder 1 teaspoon fine salt 2 cups granulated sugar 1/2 cup vegetable oil …

Desserts
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by CookDiaries
Vanilla Cheesecake with Cherry Topping
December 30, 2019

Vanilla Cheesecake with Cherry Topping

We use the entire vanilla bean, so none of it is wasted: The seeds flavor the cheesecake, and the bean halves flavor the topping. Up to two months ahead: Both the cheesecake and the topping can be made up to 3 days ahead and stored …

Desserts
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by CookDiaries
No Bake Vanilla Custard Recipe
December 24, 2019

No Bake Vanilla Custard Recipe

The recipe comes to us from: A Mom’s Take.

Have you ever had custard? If not, there is no reason to wait any longer to try it! You’ll find it has nearly the texture and taste of pudding while instead delivering something that feels gourmet. Like this No Bake Vanilla Custard recipe. It’s so easy to whip together and tastes amazing!

Ingredients:

2 cups DairyPure whole milk
2 tablespoons cornstarch
1/2 cup sugar
4 egg yolks
1 teaspoon vanilla

How to Make It:

Step 1

Combine DairyPure milk, sugar, and cornstarch in a saucepan on the stove-top at a medium heat. Continue to whisk, making sure to scrap the bottom of the pan, so the cornstarch doesn’t burn, allowing the milk to scald.

Step 2

Slowly add in egg yolks while whisking. Continue to heat the mixture another 2-3 minutes, until it begins to thicken. Do not boil!

Step 3

Remove from heat. Add vanilla, mixing it in until combined.

Step 4

Pour into individual serving dishes or ramekins. Set in the fridge and allow to cool for at least 20 minutes. Garnish with fresh fruit and a sprinkle of powdered sugar, if desired, and serve.

Source:myrecipes.com


Desserts
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by CookDiaries