Mayan Cocoa Mini Cakes with Vanilla Bean Frosting

The other day I was craving something chocolatey.  Oh, we had chocolate candy in the house, but I wanted something more cake like.  I searched the pantry for a few items, made sure I had some cream cheese and decided I'm make a couple of delicious little mini cakes.  I found some Mayan cocoa that was just screaming to be used and this wonderful little treat was invented.  Mayan cocoa has a hint of cinnamon and cayenne pepper in it, so these little cakes had a bit of a kick to them... hence the frosting... I mean it only made sense to add the frosting to help "cool" them off :)

Mayan Cocoa Mini Cakes with Vanilla Bean Frosting
Created by Jenn's Food Journey
- Makes 6 mini cakes -
Printable Recipe 
Ingredients:
1/4 cup Mayan Cocoa powder
1/2 cup hot water
1/2 cup plus 2 1/2 Tablespoons all purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/4 cup unsalted butter, room temperature
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla extract
Vanilla Bean Frosting -
2 Tablespoons cream cheese, room temperature
1/4 - 1/2 cup powdered sugar
1 vanilla bean, split and scrapped
1/2 teaspoon vanilla extract

Directions:
In a measuring cup or bowl, add the cocoa powder and hot water.  Stir to combine and set aside.  In another bowl, sift together 1/2 cup of flour, baking powder and salt; set aside.

Preheat oven to 375 degrees F.  Spray 6 muffin tins with non-stick cooking spray.  In a bowl of a stand mixer, using the paddle attachment, add the butter and sugar.  Cream together on low to medium low setting until light and fluffy.  Scrape down the sides and add the egg and vanilla extract.  Mix together until just combined.  Slowly add in the cooled chocolate mixture and mix until everything is combined.  Pour into the prepared muffin tins and place in oven.  Bake 15-20 minutes or until a toothpick inserted in the center of the cakes comes out clean.  Remove and allow cool.

To make the frosting - with a hand mixer, mix together the cream cheese, vanilla bean and vanilla extract.  Add the powdered sugar a little at a time until you achieve your desired thickness and sweetness (I wanted mine to be sort of a glaze instead of a thick frosting).  Once cakes are cooled, frost and enjoy!

One Year Ago:  Beef Roast
Two Years Ago:  Grilled Chicken with Bacon and Balsamic Glaze

Cookies and Cream Ice Cream

It's been a while since I've posted an ice cream recipe.  Oh, don't get me wrong, I have made ice cream since that last time, I just haven't  gotten a good picture of it or made anything different.  I thought it was about time to change that, though, especially since the rest of the country is starting to cool down.  I wanted to get this in before the summer is over for most of you.  Although we are in no danger of that happening any time soon around here.  The desert is still hot and dry and it doesn't feel like fall is around the corner at all!  Oh well.. that's why there is ice cream, right?  To help us forget (at least for a short time) how hot it really is!

Cookies and Cream Ice Cream
Created by Jenn's Food Journey
Printable Recipe 
Ingredients:
1 14oz can sweetened condensed milk
2 Tablespoons vanilla extract
4 cups heavy cream
1 vanilla bean
18-20 roughly chopped chocolate cream sandwich cookies (Oreos)

Directions:
In a large bowl, mix together the condensed milk, vanilla and heavy cream.  Slice the vanilla bean in half lengthwise and scrap out the seeds into the cream mixture.  Stir to combine.  Cover and place in refrigerator for at least 2 hours.

Pour the mixture into a freezer bowl of an ice cream maker and follow manufacturers instructions.  Add cookies in last 5-10 minutes of cycle.  Move to freezable containers and store in freezer for up to 1 month.  Enjoy!

One Year Ago:  Chorizo Chipotle Pasta
Two Years Ago:  Beer Brined Pork Chops with Cheddar

I Want to Marry You Cookies

Let me just say this:  These cookies might not make you want to marry whoever made them for you, but they might make you want to marry the actual cookie!!!  Oh, wow, these were absolutely fantastic cookies... I usually have my one, maybe two (if I really stretch it) favorite chocolate chip cookie recipes and I don't venture far from them - but these... yea, these will definitely end up as my number two chocolate chip cookie recipe.  And trust me, that is saying a lot!

I Want to Marry You Cookies
Slightly adapted from Mary at Barefeet in the Kitchen
Printable Recipe 
Ingredients:
1 cup butter, room temperature
1 1/4 cups brown sugar (I used light)
1/2 cup granulated sugar
1 egg plus 1 egg yolk
1 teaspoon vanilla
1 vanilla bean, split and scraped
2 cups all-purpose flour
1 cup old fashioned rolled oats
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 teaspoon cinnamon
1 cup milk chocolate chips
1 cup white chocolate chips

Directions:
In a bowl of a standing mixer, cream the butter and both sugars together with the paddle attachment on medium speed until light and fluffy, about 3-5 minutes.  Scrape sides down with a rubber spatula.  With the mixer running on low, add the egg and mix until just incorporated.  Add the egg yolk and mix until just incorporated (don't forget to scrape down the sides!!).  Add the vanilla and vanilla bean and mix just until combined.

In another bowl, mix together all the dry ingredients and add it to the wet ingredients, mixing until combined.  Fold in the chocolate and white chocolate chips.  Roll, by hand, into 24 medium size balls or 50-60 smaller ones.  Chill for an hour.

Preheat the oven to 325 degrees F.  Remove cookies from the refrigerator and place on baking sheets, about 2 inches apart.  Bake 8-12 minutes, depending on how big you make them, or until cookies are just set and slightly brown on the edges.  Remove from the baking sheet and cool on a wire rack.  Enjoy!

One Year Ago:  Chicken Braciole with Alfredo Sauce
Two Years Ago:  Red Velvet Cake with Cream Cheese Frosting

And the winner is........

Ok, ok... let's cut right to the chase here....I know this is what everyone came for today anyway:

The winner of my 2nd blogiversary vanilla bean giveaway is:

And number 3 is - Andrea The Kitchen Witch!  Congratulations to Andrea and thanks to everyone for your wonderful comments - I so appreciate you all and wish I could give you each a little gift to show that appreciation - but alas, I don't make THAT much money, trust me :)  So instead, I will just thank you all (once again) and send you a great big internet hug (((((((HUGE HUGS))))))!!!

And a special thanks again to Whitney at IndriVanilla for having such a kick ass product!!

Here's to another year of great food blogging!!!

I'll be back here tomorrow with another great recipe....  Ciao!

The not so terrible 2's!!

Today is the 2nd blogiversary of Jenn's Food Journey!  It's been a crazy little ride over the past two years, and I have enjoyed every moment of it... good, bad, or indifferent!  What I loved the most is getting to know so many other bloggers.  They have brought inspiration and excitement into my life.  I have loved all my readers who are constantly encouraging me to keep going when things have felt a bit overwhelming.  I have loved the creations I have been able to come up with in my very own kitchen and that I have been able to share them so easily with all of you.

Because I love what I do and because I love all of you, I am hosting another giveaway.  This time, it's more vanilla beans!!  I mean, honestly, it's the most amazing gift I think I can give.  I have talked feverishly about these beans from IndriVanilla and I wish that everyone could sample these beauties - SO - with that said - all you have to do is leave a comment, right here and you are eligible for the great vanilla bean giveaway part 2!  Simple, right?  I will give you a second chance to win if you leave a comment on my facebook page too.  And, just for fun - if you mention this giveaway on YOUR blog, I'll give you another chance to win - all you have to do is leave me a link to the post where you mention it.

Three chances to win.. how can that be bad???

You have until 8:00pm pacific time on Tuesday, January 3rd to enter.  The winner will be picked by random.org and will be announced Wednesday morning (the 4th).  Good luck!

 

Sopapilla Cheesecake Bars

A few weeks ago, I received an email from my mom raving about these cheesecake bars she made.  She explained to me that they were so good, she and my dad devoured almost the whole pan.  Well, there was no way I was going to let my mom and dad enjoy something so scrumptious by themselves, so I thought I should probably try and make these to test how they really were.

So what was my thought on these bars?  They are DA BOMB!  Oh my goodness... you seriously could eat the whole pan.  They are decadent!!  And the worse part about them, they are so incredibly easy to make, you might not stop at just one pan!!

Now to save my butt from getting any larger just before Christmas, I decided to cut this recipe in half.  It made an 8 x 8 inch pan and it was perfect.  So don't feel like you HAVE to make the whole thing... unless you really, really want to... and you just might want to, trust me!

Oh.. I can't believe I almost forgot:  Have a Merry Christmas, everyone!!!

Sopapilla Cheesecake Bars
Recipe sent from my mom
Printable Recipe 
Ingredients:
2 (8oz.) cans crescent rolls
2 (8oz.) packages cream cheese, room temperature
1 cup granulated sugar
1 teaspoon vanilla
1 vanilla bean, split and seeded
1/4 cup melted butter
1/2 cup granulated sugar
1 teaspoon ground cinnamon

Directions:
Preheat oven to 350 degrees F.  Lightly grease a 9x13-inch baking dish.  Unroll one can of crescent rolls and lay flat in the bottom of the prepared dish. Stretch the rolls to cover the bottom of the pan and pinch any seams closed.

In a mixing bowl, combine cream cheese, 1 cup sugar, vanilla, and vanilla bean until combined and smooth.  Spread mixture over top of crescent roll.  Unroll the remaining can of crescent rolls and lay on top, stretching to cover and pinching seams closed.

Mix together remaining sugar and cinnamon.  Brush melted butter over top crescent roll.  Sprinkle on the sugar cinnamon mixture.  Bake for 30 minutes or until top is golden brown.  Let cool for approximately 20 minutes and then put in refrigerator to completely chill before cutting.  Enjoy!!

Peanut Butter Pie with Vanilla Bean Whipped Cream

I've been wanting to make this pie since I first saw it on the Taste of Home website.  The problem is, if I make a pie, it's just Chris and I and... well... frankly... we'll eat the whole thing.  No, not in one sitting, but still, we end up eating a whole pie.  I feel bad that in 3 or 4 days (or less depending on the size of each slice), I've eaten half a pie.. it just feels wrong (yet oh so right) - so, I don't make a lot of pies, hence why it took me so long to make this :)

The nice thing about the holiday season is that I don't guilt myself about eating half a pie in a matter of days.  So, when Chris suggested making a dessert of some kind for Thanksgiving, I immediately said.. Peanut Butter Pie!!!  Mmmmmmmm!!!  He happily agreed.

Now, had I been thinking proactively, I probably would have added some vanilla bean into the pie mixture, but for some reason I had it in my mind to make vanilla bean whipped cream and didn't think past that.  That's ok, the pie was incredibly fantastic and the homemade whipped cream was just the icing on the cake... or the whipped cream on the pie in this case, I guess you could say.  The pie is simple, the whipped cream is simple, there is no excuse NOT to make this.

What?  What's that you say?  You say you can't make it because you don't have vanilla beans?  Well, check out IndriVanilla for all your vanilla bean needs.  With that said, I also want to thank Whitney from IndriVanilla for opening my eyes to some amazing vanilla beans.  I am so grateful for the samples she sent me and I can't wait to use all of these up so I can buy more!!  (Thanks so much Whitney!!)

Peanut Butter Pie with Vanilla Bean Whipped Cream
Pie recipe courtesy Taste of Home, Whipped cream recipe created by Jenn's Food Journey
Printable Recipe 
Ingredients:
3/4 cup creamy peanut butter
4 oz cream cheese, softened
1 cup powdered sugar
1 (8oz) carton frozen whipped topping, thawed
1 9-inch graham cracker pie crust
For the Whipped Cream -
1/2 cup heavy whipping cream
1 vanilla bean, split and scraped
3-4 Tablespoons powdered sugar (you may want to use more or less depending on taste and consistency you desire)

Directions:
In a large bowl, beat the peanut butter, cream cheese, and 1 cup powdered sugar together until smooth.  Fold in whipped topping; pour into pie crust.  Chill for at least 4 hours.

To make the whipped cream - add the whipping cream and vanilla bean to a bowl.  Beat in the powdered sugar one tablespoon at a time until you get the right flavor and consistency.  Serve on top of pie.  Refrigerate any leftovers.  Enjoy!

One Year Ago:  Pots de Creme

Orange Vanilla Grilled Chicken

That's right... I came up with another savory dish using vanilla beans!!  And this recipe did not end up a "little too sweet" at all! YAY!  The vanilla just added this perfect flavor combination with the orange... sweet and tangy again... guess that is the perfect key!

I made a vanilla bean aioli too.... uhmmmm... it was unusual, but eaten with the chicken, it really worked well.... so I'm including it...  It's up to you if you want to make it or not.

Oh.. and please don't forget to stop by IndriVanilla to get your own amazingly cheap and amazingly good vanilla beans.  You'll be creating your own sweet and savory dishes using vanilla beans in no time!

Orange Vanilla Grilled Chicken
Created by Jenn's Food Journey
Printable Recipe 
Ingredients:
3 Tablespoon orange juice
1 Tablespoon soy sauce
1 teaspoon Sriracha
1 vanilla bean, split and scraped
1/2 teaspoon honey
drop of sesame oil
1 garlic clove, minced
1/8 teaspoon ground ginger
salt and pepper
2 boneless, skinless chicken breasts
For the aioli -
1/4 cup mayonnaise
1 Tablespoon orange juice
1/2 vanilla bean, split and scraped

Directions:
Mix together the orange juice, soy sauce, Sriracha, vanilla bean, honey, sesame oil, garlic and ground ginger until well combined.  Season both sides of the chicken with salt and pepper and place in resealable bag.  Pour the marinade over the chicken, seal, and refrigerate for at least 2 hours.

In a small bowl, mix together the mayo, orange juice and vanilla bean.  Cover and refrigerate until ready to use.

Preheat grill to 375 degrees.  Oil the grill grates with paper towel that's been soaked in oil (use tongs please).  Remove the chicken from the bag, discard the marinade and place directly over the fire.  Grill for 6-10 minutes per side or until the chicken is cooked through.  Remove from grill and allow to rest for 3 minutes.  Serve with aioli.  Enjoy!

One Year Ago:  Baked Coconut Tilapia

Vanilla Bean Sugar Cookies

I cheated... yes, that's right, you caught me.  I have posted this recipe for sugar cookies before.... BUT, in my defense, I did not use vanilla bean in them - Hence, the cheating re-posting :)

These are truly the easiest (and best) sugar cookies I have made.  I got this yummy recipe from Andrea the Kitchen Witch and decided that when I made them this time, I would not only use the vanilla extract, but I would use a fresh vanilla bean too... just to make them that much more vanilla-y (and yes that is a word in my book, thank you!).

If I had more time over the weekend, I would have made a wonderful vanilla bean frosting to top these, but alas, I did not get that far.  If you wanted to make it, feel free, I would have made a cream cheese frosting using 1 vanilla bean, 4-6oz cream cheese, and powdered sugar (until you get the desired consistency and sweetness)... this frosting is not needed of course, it just would have made these delicious little cookies even better!

Vanilla Bean Sugar Cookies
Adapted from Andrea the Kitchen Witch
Printable Recipe 
Ingredients:
1 1/4 cup granulated sugar (I used vanilla sugar)
2 sticks (1 cup) unsalted butter, softened
2 egg yolks
1 Tablespoon vanilla extract
1 vanilla bean, split and scraped
2 1/2 cups all purpose flour
1/2 teaspoon cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup granulated sugar (for rolling) 

Directions:
Cream the butter and sugar together in a stand mixer with the paddle attachment until very light and fluffy, about 5 minutes on medium speed.

Scrape down the sides and add the vanilla and vanilla bean. Mix until incorporated. Add the egg yolks one at a time, beating well between each addition and scraping sides of bowl and paddle after each addition.

Mix the flour, baking soda, cream of tartar and salt together in a bowl. Slowly add the dry ingredients to the wet ingredients, scraping down the sides after each addition.

Preheat the oven to 350 degrees. Scoop balls of dough and roll into sugar, coating all sides. Place balls of dough on cookie sheet and bake for 11 minutes or until just set. You do not want these to brown, brown means they will not be soft and chewy in the middle. Let cool on cookie sheet for 2 minutes and then move to wire rack to finish cooling. Enjoy!

One Year Ago:  Kung Pao Chicken

Vanilla Balsamic Chicken over Pasta with Garlic Vanilla Cream Sauce

I am so excited to share this recipe with you.  When I was approached by Whitney at IndriVanilla, who asked if I would interested in some free vanilla bean samples, I couldn't pass it up.  I had all these ideas of all these yummy desserts I could make... then it hit me.  Why not try and create a savory dish with them?  I very rarely see savory dishes that call for vanilla beans, outside of certain curry dishes, that is.  So I set out to do just that.

My first test....vanilla balsamic chicken - grilled of course - but I wanted to go a bit further.  You know me and my love for sauces.... why not create a sauce to go over it.  Enter the garlic vanilla cream sauce... mmmmm!!!  Put it all over a bit of pasta and you have yourself a savory dish using vanilla beans!

How did it turn out?  Well, honestly.. the chicken was kick ass.  It had this perfect mixture of tanginess and sweetness, that worked together amazingly well.  The sauce.. the sauce was just a tad bit too sweet... but that can easily be fixed, so all in all, this dinner rocked!  Would I make it again... hell yes!!   Would I encourage you to try it?  Most definitely!!

And, just one more word on the vanilla beans.  I seriously thought that for the price of the vanilla beans that they would not be of the best quality.  I was 100% incorrect in that thinking.  So far I have used the "low grade" beans that Whitney sent me and I can say to you, I see no difference in the vanilla beans I have used before - even the expensive, most coveted, Madagascar beans.  So, don't wait any longer, hop on IndriVanilla and order your own beans right now.... seriously, they will package them in how every many beans you want.... but go now... you are going to LOVE not only the price, but the actual beans themselves!!

Vanilla Balsamic Chicken over Pasta with Garlic Vanilla Cream Sauce
Chicken recipe adapted from Cooking Light, Sauce recipe created by Jenn's Food Journey
Printable Recipe 
Ingredients:
1/4 cup chicken broth
1/3 cup balsamic vinegar
2 Tablespoons brown sugar
2 Tablespoons orange juice
1 vanilla bean, split and scraped
pinch of salt
2 boneless, skinless chicken breasts
For the sauce -
1 Tablespoon vanilla balsamic sauce (which you will be making with above ingredients)
1/2 cup chicken broth
1/2 cup heavy cream
1/2 vanilla bean, split and scraped
1 Tablespoon butter
2 Tablespoon flour
2 large garlic cloves, minced
salt and pepper to taste
10oz whole grain penne pasta (or whatever kind of pasta you want to use)

Directions:
In a saucepan over medium heat, add 1/4 cup chicken broth, balsamic vinegar, brown sugar, orange juice, vanilla bean, and salt.  Stir to combine.  Bring to a boil and reduce heat.  Let simmer for 10-15 minutes, or until the sauce thickens.  Remove from heat and allow to cool.  Remove 1 Tablespoon of the sauce and set aside.  Place the chicken in a shallow dish and pour all but 1 Tablespoon (you'll use this to baste the grilled chicken with) of the sauce over the chicken, cover, and refrigerate for at least 2 hours.

Preheat grill to 375 degrees F and oil the grill grates.  Place the chicken directly over the fire and grill for 6-10 minutes per side, or until the chicken is cooked through.  Brush with reserved sauce.  Remove from grill and allow to rest for 5 minutes.  Once cooled a bit, slice into bite size pieces.

Meanwhile, cook the pasta according to package directions; drain.  Mix together 1 Tablespoon of reserved sauce, chicken broth, cream, and vanilla bean until well combined.  In a sauce pan over medium heat, add the butter and let melt.  Add the garlic and allow to cook for 1 minute.  Add the flour and stir to combine everything.  Slowly whisk in the cream mixture.  Allow to come to a slow simmer.  Simmer for 5-10 minutes or until the sauce thickens just a bit.  Season with salt and pepper to taste.

Place pasta on a plate or in a bowl, top with chicken and sauce.  Serve immediately.  Enjoy!

One Year Ago:  Mac & Texas Cheese with Chicken and Roasted Chiles

Pomegranate Balsamic Pork Chops

Before I get into this delicious recipe, I want to say just two thing :)

I want to extend a HUGE thank you to all the veterans out there.  (My dad especially!!!)  It's Veteran's day and I thought it would be the perfect time to thank those that have served and are still serving this country.  You are amazing people in my book!  Thank you!!

I also want to quickly draw your attention to this fantastic website that has the best vanilla beans around for the most amazing price you will ever find.  Whitney, with IndriVanilla, contacted me a few weeks ago to see if I would be interested in some vanilla bean samples.  Well, considering how much vanilla beans cost, and she was willing to send them to me for free, how could I pass them up, right?  Whitney proceeded to tell me that she sells these wonderful vanilla beans for 50cents to $1.00 EACH!  WHAT?  Ok, what's the catch, right?  Vanilla beans for 50cents???  Come on....  Seriously, though, that's how much they are and they are every bit as wonderful as other vanilla beans that sell for $5-$10 each!  Whitney also told me that she is located right here in Arizona... In Tempe, Arizona to be exact... and well, any chance I can get to help out local merchants, I'm all over that.... especially with something so wonderful as vanilla beans!!  Now, I haven't actually cooked with these beans yet, I know that might sound cheesy, but it's true.  But, that's how confident I am in these beans.. I'm willing to tell you about them without actually ever using them.  I have seen them, I have smelled them... I know you'll be just as amazed as I was with the quality of them.  So, hang in there until we get moved in and I plan on not only making a few deliciously sweet dishes, but I also plan on trying my hand at adding the vanilla beans into more savory dishes....  You'll definitely want to hang around for that :)

Finally, I will tempt you with this fantastic piece of meat.  Behold the thick cut pork chop!  I couldn't believe that I actually found two packed THICK cut chops.  And bone in, nonetheless.  So, when I saw these beauties sitting in the meat department at my local grocery store, I could not help but get just a tad bit excited.... Oh the possibilities!!!  And, although there were a ton of possibilities, I kept this very simple.  No need to go too over board, you want to taste the meat too sometimes :)  If you find yourself with no pomegranate balsamic vinegar, you can use regular balsamic in its place... it will work just as well, I promise.  One thing you don't want to change or skip, though, is the brining.  You must brine, it will make all the difference in the world with these wonderfully thick chops!  Plan ahead with this recipe, but I not only have you brining the chops, but I have you marinating them too!!  Oh the flavor!!!!

Pomegranate Balsamic Pork Chops
Created by Jenn's Food Journey
- Serves 2 -
Printable Recipe 
Ingredients:
2 bone-in 1" (or more) thick pork loin chops
For the brine -
3 cups water
1 1/2 Tablespoons kosher salt
1 Tablespoon sugar
2 garlic cloves, minced or chopped
1 teaspoon black pepper
For the marinade -
1 garlic clove, smashed
1 Tablespoon pomegranate balsamic vinegar
1 Tablespoon brown sugar
1/4 teaspoon cayenne pepper
For the glaze -
2 Tablespoons pomegranate balsamic vinegar
1 1/2 Tablespoons brown sugar
1 Tablespoon water

Directions:
In a large measuring bowl, add all the ingredients for the brine and stir to combine.  Place the pork in a resealable bag set in a bowl or dish and pour the brining liquid over it.  Seal and place in refrigerator for 2 hours.  Remove from brine and rinse pork thoroughly under cool running water.  Pat with towel to dry and place pork in a shallow dish.

In a small bowl, add all the ingredients for the marinade and stir until the sugar has dissolved.  Pour mixture over the pork and cover.  Refrigerate for at least 1 hour.

Meanwhile, in a small saucepan over medium heat, add the remaining ingredients for the glaze.  Stir to dissolve the sugar.  Allow mixture to come to a bowl and thicken; stirring often.  When sauce has thickened, remove from heat and allow to cool.

Preheat grill to 375 degrees and oil the grill grates using long tongs to soak a wad of paper towels in oil.  Place the pork chops directly over the fire; brush with glaze.  Allow to grill for 5 minutes and flip; brushing the other side with the glaze.  Allow to grill another 5 minutes and flip again; brush with glaze.  Turn down the heat and continue to grill until the pork is cooked through and the internal temperature reads 145 degrees.  Remove from gill and allow to rest for 3-5 minutes before serving.  Enjoy!

One Year Ago:  Potato and Chipotle Chowder

Vanilla Bean Cake with White Chocolate Frosting

I know...two dessert posts in one week...what the heck is wrong with me??  :)

Seriously, though, my boss just celebrated her 40th birthday and I wanted to do something nice for her, so I decided to make a cake.  Now this is big for me....not only did I make a cake AND the frosting, but I made a LAYER cake!!  I have made one... yes, that's right, count it...ONE... layer cake in my life and it was quite flat.  It tasted great, but it lacked any height whatsoever.

Anyway, back to my boss....I was actually going to make a chocolate cake for her, as I know her love for all things chocolate, but one of the owners went out the Friday before her birthday and bought this ginormous chocolate layer cake that I just knew I could not compete with.  So, I changed the plans a bit.  I was just going to make a plain vanilla cake, but when I opened the pantry, I realized that I still had a vanilla bean hiding in there.  (YAY!)  So I did a bit of a search online and came up with this deliciously light cake.  It takes time...trust me, I wanted to rush through half of the steps, but I didn't.  I practiced patience and was rewarded with a cake that was light and fluffy.  It was a thing of beauty, let me tell you.  And the flavor was AMAZING!  Topped with the white chocolate frosting...it was quite heavenly! 

On a sad note, my wonderful boss has accepted another job and I will be loosing her in less than a month.  It's a tough blow as I thoroughly enjoyed working for/with her.  She gave me a chance and has really taught me a lot in the last year.  She will be sorely missed, and that, my friends, is an understatement!!

Well, at least I got to make her this scrumptious cake before she left :)

Vanilla Bean Cake with White Chocolate Frosting
Cake recipe courtesy Confections of a Foodie Bride; Frosting adapted from Diana's Desserts
Printable Recipe 
Ingredients:
3 cups cake flour (I could not find cake flour, so I searched and found that you can substitute all purpose flour - for every 1 cup of cake flour used 1 cup minus 2 Tbls SIFTED all purpose flour)
1 Tablespoon baking powder
1/2 teaspoon salt
1 vanilla bean, split and scraped
1 cup unsalted butter, cubed and room temperature
2 cups sugar (I used vanilla sugar)
5 large eggs at room temperature
1 1/4 cups buttermilk, room temperature
1 Tablespoon vanilla
For Frosting - 
4 1/2 ounces good quality white chocolate, finely chopped
2 cups confectioners' sugar
1/4 cup heavy cream
1/2 teaspoon vanilla extract
4 Tablespoons unsalted butter, room temperature
2 ounces cream cheese, room temperature
pinch of salt

Directions:
Preheat oven to 350 degrees F.  Grease and line two 9-inch cake pans with parchment paper.  Set aside.

In a medium bowl, sift together the flour, baking powder, and salt.  Place butter in the bowl of a stand mixer fitted with a paddle attachment.  Split and scrape the vanilla pod into the the butter, discard pod (or reserve for another use).  Beat for 3 minutes on medium-high speed until the butter is light and creamy in color.  Stop and scrape the bowl.  Cream the butter for an additional 60 seconds.

Add the sugar, 1/4 cup at a time, beating 1 minutes after each addition.  Scrape the sides of the bowl before each addition.  Add the eggs, one at a time.  Reduce the mixer speed.  Stir vanilla into the buttermilk.  Add the dry ingredients alternately with the buttermilk.  Mix just until incorporated.  Scrape the sides of the bowl and mix for 15 seconds longer.

Spoon the batter into the prepared pans and smooth the top with an off-set spatula.  Lift up the pan and let it drop onto the counter top a couple of times to burst any air bubbles and allowing the batter to settle.  Center the pans onto the lower third of the oven and let bake 45-50 minutes or until the cake is lightly brown on top and comes away from the sides of the pan and a skewer inserted in the center comes out with moist crumbs attached.

Let cool completely in the pans before removing the cakes.

When ready to frost the cake:  Melt the chocolate in a double boiler.  Stir until smooth, let cooled to lukewarm.  (I had to add a little cream to get it to be smooth)

In a bowl of a standing mixer, fitted with the whisk attachment, add the chocolate, milk, vanilla, butter, and cream cheese.  Add the confectioners' sugar 1/4-1/2 cup at a time.  Add more sugar or milk depending on your desired consistency.

Spread frosting over the bottom layer with a small offset spatula so it extends just beyond the edges.  Slide second layer on top.  Make a "crumb coat", a thin layer to seal in the stray crumbs.  To start, gently sweep away any loose crumbs with a pastry brush.  Next, use a small offset spatula to over the top and sides with frosting.  Spread the remaining frosting over the top and around the sides of the cake.

Enjoy!!

 

One Year Ago:  Tilapia Oreganata

Vanilla Ice Cream

I was contemplating on whether or not to purchase Madagascar vanilla beans from my local spice store when, as luck would have it, I won a kick ass giveaway from Michelle (All Home Cooking. All Year Long) and it included not just one but THREE of those exact vanilla beans.  My contemplation behind me, I got one killer idea.  Why not use one of those beans and make vanilla ice cream!!!  YAY!  What a great idea Jenn...you are a genius!  And it doesn't stop there...I not only got to use this wonderful vanilla bean but I also got to use some amazingly good vanilla extract:  Michelle's very own, homemade pure vanilla extract!!

Anyway...so with these two fantastic ingredients, I knew right away I was going to make a batch of vanilla ice cream.  This recipe is simple.  That's all you need to know.  There are no eggs involved, so the process is quick.  There are 5 ingredients.  Uhmm...yea... simple, see.  I will admit to you, though, this was the first time I've ever actually had to use a real vanilla bean.  I was worried about scraping out the little seeds, but it really wasn't that tough.  I would suggest putting the bean on top of some wax paper, though.  That way you can drop the little amounts of the seeds on there and then just transfer right to the pot.  They tend to stick a bit to your fingers and you don't want to loose anything...that's good stuff you'd have to wash down the sink!!  Also, don't throw away that precious pod either.  Put it in a jar with an air tight lid and cover with sugar for homemade vanilla sugar.  Place the pod in your coffee container to add a bit of a vanilla flavor to your morning blend.  The point is, don't let them go to waste!

The ice cream came out perfect!  This was by far our favorite ice cream so far!!  It's pure decadence.  Creamy and rich.  It's almost sinful.  ALMOST!!

Vanilla Ice Cream
Recipe courtesy The Perfect Scoop by David Lebovitz
Ingredients:
3 cups heavy cream (or 2 cups heavy cream and 1 cup whole milk)
3/4 cup sugar
pinch of salt
1 vanilla bean, split in half lengthwise
3/4 teaspoon pure vanilla extract

Directions:
Pour 1 cup of cream into a medium saucepan and add sugar and salt.  Scrape the seeds from the vanilla bean into the saucepan and add the pod to the pot.  Warm over medium heat, stirring, until the sugar has dissolved.

Remove from heat and add the remaining 2 cups cream and vanilla extract.  Chill the mixture in the refrigerator thoroughly (I let mine sit in there for over 4 hours).  When ready to churn, remove the vanilla bean, rinsing and reserving for another use.  Mix ice cream in an ice cream maker according to the manufactures instructions.  Enjoy....oh and you will!!!

This is what it looked like right from the ice cream maker.....perfect!!

 YUM!

Gotta show off my winnings!!!

So a couple weeks ago, I won a giveaway that Michelle over at All Home Cooking. All Year Long. was having.  You gotta check out the loot I got!!!

White Lily flour (which I've never used and am excited to try!), sea salts, both fine and course (love having sea salt on hand and I was completely out!! YAY!), Starbucks Pike Place roast coffee beans (I now have an excuse to go buy a coffee bean grinder!!), a dough bench scrapper (Martha Stewart style...now I must bake more!!)  3 Madagascar vanilla beans (there is vanilla ice cream in my future with at least one of those little flavor boosters), and what I have been the MOST excited about....

(WOOOO HOOOO!!!!)

Michelle's very own, homemade pure vanilla extract!!!  I so can't wait to try this...the smell alone as I took it out of the plastic bag was enough to make me want to open it and guzzle it down!  Made with vodka and ... guess what...Madagascar vanilla beans...which I have!!!

Thank you so much Michelle, all my goodies will definitely come in handy, I'll keep you updated on my uses of these wonderful products!

And to all of you...though I don't think my giveaway is half as cool as Michelle's was.. there is still time to enter for your chance to win!  There just may be an addition to the winnings I've already announced..but you have to enter to find out:  Jenn's 100th Post Giveaway!