Warm Vanilla Sugar http://warmvanillasugar.com Vegetarian recipes for the food obsessed Wed, 15 Apr 2015 11:00:53 +0000 en-US hourly 1 http://wordpress.org/?v=4.1.1 Seedy Artisan Bread http://warmvanillasugar.com/2015/04/15/seedy-artisan-bread/ http://warmvanillasugar.com/2015/04/15/seedy-artisan-bread/#comments Wed, 15 Apr 2015 11:00:53 +0000 http://warmvanillasugar.com/?p=10496 My favorite smell is bread baking. So naturally, I make it at home all the time. Making bread is something that’s pretty new to me, actually. I grew up with lots of fresh baked buns, but they were made in my Nanny’s bread maker and she never really shared the recipe (side note: [...]

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My favorite smell is bread baking. So naturally, I make it at home all the time.

Seedy Artisan Bread

Making bread is something that’s pretty new to me, actually. I grew up with lots of fresh baked buns, but they were made in my Nanny’s bread maker and she never really shared the recipe (side note: she still makes these buns, and they’re still delicious).

Seedy Artisan Bread

So, obsessed with home baked bread, I got busy over the years. Recently, I’ve been making it once a week on Saturday’s and this recipe I have for you today is one of my favorites (as in, this is one of the best recipes I’ve ever made)!

Seedy Artisan Bread

This bread is a classic artisan recipe made with oats, ground flax seeds, and honey. I topped it off with a mixture of my favorite seeds, baked it in a dutch oven for a crusty outside and drizzled even more honey over top.

Seedy Artisan Bread

Seedy Artisan Bread

Trust me when I say all this bread needs is some butter. But if you haaaaaaave to, it makes a mean sandwich bread too.

Seedy Artisan Bread

Seedy Artisan Bread

Prep Time: 26 minutes

Cook Time: 40 minutes

Total Time: 24 hours

Yield: 1 large loaf

Ingredients

    Preferment:
  • 1 cup bread flour
  • 1/2 cup warm water
  • 1/4 tsp active dry yeast
  • Bread Dough:
  • 2 tsp active dry yeast
  • 3 tbsp liquid honey, plus more for drizzling
  • 1 1/2 cups warm water, divided
  • 1 cup large flake oats
  • 3 tbsp ground flax seeds
  • 1 1/2 cups all-purpose flour
  • 1 1/4 cups bread flour, plus more for kneading
  • 1 tsp kosher salt
  • 1 egg, beaten
  • 7 tbsp of mixed seeds (pumpkin seeds, sunflower seeds, sesame seeds and flax seeds), divided

Instructions

  1. The night before baking the bread make the preferment. In the bowl of your stand mixer, mix together the flour, water and yeast until a smooth small dough forms. Cover the bowl with plastic wrap and allow to sit at room temperature overnight. The preferment will double in size by morning.
  2. The next day, measure out 1/4 cup of warm water in a glass measuring cup. Add the yeast and honey. Mix to combine and then allow the mixture to sit, undisturbed for 5 minutes or until the mixture is foamy on top. At the same time, add the remaining 1 1/4 cups of warm water to a bowl. Add the oats and flax and allow this mixture to sit for 5 minutes.
  3. After 5 minutes, add both the yeast mixture and the oat mixture to the bowl with the preferment from the night before. Add the flours and salt. Using the dough hook on your stand mixer, mix the dough on medium speed for 4-6 minutes. If the dough seems sticky, add extra flour 1 tablespoon at a time until it looks the way you would like (but a little sticky is good!). Add in 3 tablespoons of the mixed seeds and mix until combined.
  4. Grease the bowl you mixed the dough in and place the dough back in the bowl. Cover with plastic wrap and place in a warm place (or in the oven with the light on) for at least 2 hours or until the dough has doubled in size.
  5. Once the dough has doubled in size, preheat oven 450 degrees F. Place a large dutch oven with the lid on in the oven on the centre rack. You may also use a pizza stone (or baking sheet) if that's all you have.
  6. Punch the dough down with your fist and then place it onto a floured work surface. Knead the dough a few times with your hands and then form the dough into a rough oval shape (if needed, you can divide the dough in half and make two loafs). Place the dough on a parchment lined baking sheet and cover with a damp kitchen towel. Allow the dough to rise for 20 minutes.
  7. After 20 minutes, brush the dough with the beaten egg and then sprinkle with the remaining 4 tablespoons of mixed seeds. Using a sharp knife, gently make a small slit down the center of the loaf. Drizzle the the seeds with a little liquid honey.
  8. Carefully remove the hot dutch oven from the oven and remove the lid. Very carefully, pick the dough up by the parchment paper and lift it into the hot dutch oven (parchment and all). Place the hot lid back on the pot and return to the oven.
  9. Bake for 20 minutes, then reduce the heat to 375 degrees F. Using oven mitts, remove the hot lid and continue baking until the bread is a deep, golden brown, about 15-20 minutes more. Remove from the oven. Carefully lift the bread out of the pot and place it on a wire rack to cool completely, about 2 hours (the bread continues to cook as it cools).
  10. Once cooled, slice and enjoy.

Notes

Recipe adapted from Half Baked Harvest

http://warmvanillasugar.com/2015/04/15/seedy-artisan-bread/

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Broccoli Salad with Honey Toasted Nuts http://warmvanillasugar.com/2015/04/07/broccoli-salad-with-honey-toasted-nuts/ http://warmvanillasugar.com/2015/04/07/broccoli-salad-with-honey-toasted-nuts/#comments Tue, 07 Apr 2015 11:00:39 +0000 http://warmvanillasugar.com/?p=8745 I’m not eating like I should. Seeing someone I love in so much pain is hands down the hardest thing I’ve ever done, and I’m not ashamed to say that I eat my feelings. This past weekend I saw my Gran for the first time since she’s been in the hospital. She was [...]

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I’m not eating like I should. Seeing someone I love in so much pain is hands down the hardest thing I’ve ever done, and I’m not ashamed to say that I eat my feelings.

Broccoli Salad with Honey Toasted Nuts

This past weekend I saw my Gran for the first time since she’s been in the hospital. She was small and frail and quiet. She spoke about pain and being afraid. Watching this…seeing this…is not something I was prepared for.

Yes, she’s 97. Yes, she has cancer. Yes, she’s dying. But knowing these things doesn’t make it easier.

Broccoli Salad with Honey Toasted Nuts

I need to eat better while dealing with this. I’m still “eating right”, I guess. But I probably shouldn’t eat three brownies after making a nice big salad.

Broccoli Salad with Honey Toasted Nuts

The good thing about this salad is that it has honey toasted pecans and walnuts along with some fresh blueberries to sweeten things up. Definitely my kind of salad. Plus, it packs well for lunches, which is always a good thing!

Broccoli Salad with Honey Toasted Nuts

So whether or not you’re trying to cut back on eating spoonfuls of Nutella, or not, this salad is absolutely delicious. I hope you enjoy!

Broccoli Salad with Honey Toasted Nuts

Broccoli Salad with Honey Toasted Nuts

Prep Time: 15 minutes

Cook Time: 8 minutes

Yield: 6-8 servings

Ingredients

  • 2 heads (8 cups) broccoli, chopped into bite-sized pieces
  • 1/4 red onion, thinly sliced
  • 1 pint fresh blueberries
  • 1/2 cup dried cranberries
  • 2 tbsp pine nuts
  • Honey Toasted Nuts:
  • 1/3 cup raw walnut halves
  • 1/3 cup raw pecan halves
  • 2 tsp extra virgin olive oil
  • 1 1/2 tbsp liquid honey
  • 1/2 tsp fine sea salt
  • Lemon + Honey Dressing:
  • 2/3 cup plain Greek yogurt
  • Zest of 1 lemon
  • Juice of 1/2 lemon
  • 2 tbsp honey
  • 1 tbsp chia seeds
  • 1 tsp fine sea salt

Instructions

  1. Add the chopped broccoli florets, red onion, blueberries, dried cranberries and pine nuts to a large serving bowl. Toss everything together.
  2. Prepare the honey toasted nuts by combining all of the ingredients in a large skillet over medium-high heat. Cook 5 to 8 minutes until mixture is very bubbly and walnuts have caramelized and turned golden-brown. Transfer nuts to a sheet of parchment paper and quickly separate nuts with fork. Set aside and allow to cool.
  3. Prepare the dressing by combining the yogurt, lemon zest and juice, honey, chia seeds and salt in a small mason jar or bowl. Give the mason jar a good shake (or stir your ingredients in a bowl).
  4. To assemble the salad, pour the dressing over the broccoli mixture and top with honey toasted nuts.
http://warmvanillasugar.com/2015/04/07/broccoli-salad-with-honey-toasted-nuts/

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Banana and Streusel Topped Oatmeal http://warmvanillasugar.com/2015/03/31/banana-and-streusel-topped-oatmeal/ http://warmvanillasugar.com/2015/03/31/banana-and-streusel-topped-oatmeal/#comments Tue, 31 Mar 2015 11:00:41 +0000 http://warmvanillasugar.com/?p=10498 It’s been too long since I’ve posted some solid breakfast oats. For the oatmeal lovers out there, I promise you that these are swoon-worthy. As in, I’m swooning right now and I just ate these for three days straight. We can all agree that streusel topped things are best, right? Streusel [...]

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It’s been too long since I’ve posted some solid breakfast oats. For the oatmeal lovers out there, I promise you that these are swoon-worthy.

Banana and Cobbler Topped Steel Cut Oatmeal

As in, I’m swooning right now and I just ate these for three days straight.

Banana and Cobbler Topped Steel Cut Oatmeal

We can all agree that streusel topped things are best, right? Streusel topped muffins and quick breads are my fav. And a good coffee cake (like this one) is always going to be the baked treat I reach for in the morning.

Banana and Cobbler Topped Steel Cut Oatmeal

This recipe is my favorite recipe for steel cut oatmeal topped off with sliced bananas and a brown sugar and oat streusel topping.

Banana and Cobbler Topped Steel Cut Oatmeal

I love these oats because they taste great and are super filling. Plus, the toasted, buttery steel cut oats make this smell unbelievable while cooking!

You can check out my recipe for carrot cake oatmeal and strawberry nutella oatmeal after this one too. All have the same base, all make me smile.

Banana and Cobbler Topped Steel Cut Oatmeal

Enjoy the rest of your week everyone! xx

Banana and Streusel Topped Oatmeal

Prep Time: 10 minutes

Cook Time: 45 minutes

Yield: 4 servings

Ingredients

  • 3 cups water
  • 1 cup milk
  • 1 tbsp unsalted butter
  • 1 cup steel-cut oats
  • 1/4 tsp fine sea salt
  • 2 tbsp brown sugar
  • For streusel topping:
  • 1 tbsp unsalted butter, melted
  • 2 tbsp brown sugar
  • 2 tbsp all-purpose flour
  • 1/8 tsp cinnamon
  • 2 tbsp rolled oats
  • 2 tbsp chopped pecans
  • For serving:
  • 1 banana, sliced
  • Maple syrup (optional)

Instructions

  1. Combine the water and milk in a medium saucepan and bring to a simmer.
  2. Meanwhile, melt the butter in a large skillet over medium heat. Add the oats and toast, stirring occasionally, until golden and fragrant, about 2 minutes.
  3. Stir the toasted oats into the simmering liquid. Reduce the heat to medium-low and simmer gently until the mixture is very thick, about 20 minutes. Stir in the salt and brown sugar. Continue to simmer, stirring occasionally, until most of the liquid has been absorbed and the oatmeal is creamy, about 10 minutes more. Remove from the heat and let stand 10 minutes before serving.
  4. Meanwhile, prepare the streusel topping. Stir all streusel ingredients together with a fork until combined. Set aside.
  5. To serve, divide the oats into four bowls. Top each bowl with streusel topping, sliced bananas and maple syrup, if desired. Serve warm.

Notes

Recipe adapted from Lauren's Latest

To reheat, pop each serving in the microwave in short intervals, adding in splashes of milk until you get your desired texture.

http://warmvanillasugar.com/2015/03/31/banana-and-streusel-topped-oatmeal/

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Chipotle Cheddar Cornbread http://warmvanillasugar.com/2015/03/27/chipotle-cheddar-cornbread/ http://warmvanillasugar.com/2015/03/27/chipotle-cheddar-cornbread/#comments Fri, 27 Mar 2015 13:37:34 +0000 http://warmvanillasugar.com/?p=10438 When things aren’t going perfectly, when I’m sad, or when I’m feeling a bit “off”, I really do believe in the power of comfort food. I like to think that there isn’t a cure for bad news, but that a hot mug of tea and a home baked snack can at least help keep the [...]

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When things aren’t going perfectly, when I’m sad, or when I’m feeling a bit “off”, I really do believe in the power of comfort food. I like to think that there isn’t a cure for bad news, but that a hot mug of tea and a home baked snack can at least help keep the chin up.

Chipotle Cheddar Cornbread

Growing up, we weren’t much of a cornbread family. I discovered it, and fell in love with it, in my first year of undergrad. It was something that was easy to make in my dorm room kitchen, was inexpensive, and tasted delicious, but what I really liked was that I was able to make something that tasted really good even though I didn’t have my Nanny’s help or baking supplies.

Chipotle Cheddar Cornbread

Chipotle Cheddar Cornbread

I’m still quite far away from “home” and my family, and found out on Monday that my sweet Gran has ovarian cancer. I’ve taken some time to think about it, deal with it, and am still working through unpacking my emotions, but even though Gran might only have a short time left, she’s still here! So, I need to enjoy the special moments we have left together.

Chipotle Cheddar Cornbread

My Gran is 97, and once told me that “life is either a daring adventure or nothing at all!” Which I later found out was actually said by Helen Keller, but I love how that staying stuck with her.

She’s lived her life boldly and beautifully. She’ll make you some banana bread when you’re sick and when it’s your birthday she’ll bake you your favorite pie. She’s kind and understanding and wise. All I want to do right now is hug her.

Chipotle Cheddar Cornbread

The sad news has kept me from writing on here for a few days, but I was thinking about it, and blogging makes me happy. Eating, making recipes and sharing those recipes is what I enjoy doing, so I have a comforting, delicious recipe for you today just in time for the weekend.

Chipotle Cheddar Cornbread

This bread is easy and can be put together, popped into the oven and eaten in under an hour. Plus, cheddar stuffed cornbread is the best! The chipotle and green onions taste delicious in it.

Chipotle Cheddar Cornbread

Oh! And this bread tastes great with egg salad!

Chipotle Cheddar Cornbread

Prep Time: 15 minutes

Cook Time: 20 minutes

Yield: one 9x5-inch loaf

Ingredients

  • 3/4 cup cornmeal (I used a medium-grind)
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp fine sea salt
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 cup milk
  • 2 tbsp unsalted butter, melted
  • 2-3 chopped chipotle chilies in adobo sauce
  • 3 green onions, green parts only, sliced
  • 1/2 cup grated sharp cheddar cheese, plus more for sprinkling on top

Instructions

  1. Preheat your oven to 425 degrees F. Grease and flour a 9 x 5-inch loaf pan with cooking spray and set aside.
  2. In a large bowl, combine the cornmeal, flour, baking powder, salt and sugar with a whisk.
  3. In another medium bowl, whisk together the egg and milk. Add the melted butter, chipotle chilies, green onions and cheese, stirring until combined.
  4. Add the wet ingredients to the dry ingredients and stir until just combined.
  5. Pour the batter into the prepared pan, sprinkle with extra shredded cheddar and bake until a toothpick inserted into the center of the bread comes out clean, about 18 to 20 minutes.
  6. Allow bread to cool in pan for about 20-25 minutes before turning out on a wire rack to cool completely before slicing and serving.

Notes

Recipe adapted from The Curvy Carrot

http://warmvanillasugar.com/2015/03/27/chipotle-cheddar-cornbread/

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Milk Chocolate Cookies with Dulce De Leche http://warmvanillasugar.com/2015/03/24/milk-chocolate-cookies-with-dulce-de-leche/ http://warmvanillasugar.com/2015/03/24/milk-chocolate-cookies-with-dulce-de-leche/#comments Tue, 24 Mar 2015 11:00:32 +0000 http://warmvanillasugar.com/?p=10936 For whatever reason, 2015 has become the year where weekends are dedicated to baking. It’s awesome, really. In the morning when my workout is finished, I spend the afternoons creating something sweet and delicious. My kitchen wafts the scent of fresh baked bread, scones, and cookies throughout the rest of my tiny [...]

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For whatever reason, 2015 has become the year where weekends are dedicated to baking.

Milk Chocolate Cookies with Dulce De Leche

It’s awesome, really. In the morning when my workout is finished, I spend the afternoons creating something sweet and delicious. My kitchen wafts the scent of fresh baked bread, scones, and cookies throughout the rest of my tiny apartment, and I know that my afternoons and evenings will be spent enjoying whatever treat was just made.

Milk Chocolate Cookies with Dulce De Leche

I’ve been baking for fun and to relax for years (hence, starting this blog and maintaining it for so long), but recently it’s become more than that for me. It’s become something I know that I will be doing for the rest of my life. And in and amongst the craziness of this life I live, and the chaos of not knowing what the future will bring, it’s really nice to have something like a homemade baked good that you damn well know is better than anything you can buy.

Milk Chocolate Cookies with Dulce De Leche

Milk Chocolate Cookies with Dulce De Leche

I was recently approached by the people at Firmoo who asked me if I wanted to try a pair of their glasses. They have a cute collection for bloggers that I was interested in, and since my old glasses are unbelievably out of style and don’t fit my prescription anymore, I was SO DOWN! I chose a pair of thick framed beauties that I liked and have been blown away by how much better I can see. As in, I can actually see the recipes I’ve written down on my computer…this is unusual and magical all at once.

Milk Chocolate Cookies with Dulce De Leche

Trying to make cookies without wearing one’s glasses is a nightmare, so I can’t tell you how happy I’ve been with mine! The package I got included a pair of glasses, a nice case, spectacle pouch, cleaning cloth and tiny screwdriver.

Now that I can see that oozing dulce de leche more clearly, I can go to sleep a happier human.

Milk Chocolate Cookies with Dulce De Leche

Milk Chocolate Cookies with Dulce De Leche

These cookies are delicious. I used chopped milk chocolate for the cookie base, stuffed the centres with Bonne Maman dulce de leche (my fav) and sprinkled the tops of the cookies with fleur de sel. The best combination for the weekend…and now weekday lunches!

Milk Chocolate Cookies with Dulce De Leche

Milk Chocolate Cookies with Dulce De Leche

Prep Time: 45 minutes

Cook Time: 10 minutes

Yield: about 12-16 cookies

Ingredients

  • 1/4 cup unsalted butter
  • 1/4 milk chocolate, chopped
  • 3/4 cup packed brown sugar
  • 1/4 cup cocoa powder
  • 1 large egg
  • 1/4 tsp kosher salt
  • 1/4 tsp baking soda
  • 1 cup all-purpose flour
  • 1/4 cup dulce de leche, divided
  • Flaked sea salt, for sprinkling

Instructions

  1. In a medium saucepan over low heat, add the butter and chocolate chips and whisk together until both have melted. Add the brown sugar and cocoa powder to the pot and stir to combine. Take off the heat and quickly beat in the egg and salt until incorporated. Set aside.
  2. In a small bowl, combine the baking soda and flour together. Slowly add the flour mixture to the chocolate mixture and stir until just combined. Place the dough in the refrigerator for at least 30 minutes.
  3. When ready to bake, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  4. Place round dough mounds on baking sheet spaced at least 2 inches apart. Using your thumb, make a well in the centre of each cookie. Fill each hole with dulce de leche, and then put a small amount of dough on top of the caramel to seal it in.
  5. Bake for about 8-10 minutes, until the tops of cookies are just set. Remove from oven and sprinkle each cookie with some flaked sea salt.
  6. Allow cookies to cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely.
  7. Cookies will keep airtight at room temperature for up to 1 week.

Notes

Recipe adapted from Call Me Cupcake

http://warmvanillasugar.com/2015/03/24/milk-chocolate-cookies-with-dulce-de-leche/

Disclosure: The people at Firmoo sent me a pair of glasses for free, but all opinions expressed are my own and are unbiased and based on my personal views. Thanks for supporting my blog by reading about brands and products I use and love.

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Spiced Oatmeal and Raspberry Scones http://warmvanillasugar.com/2015/03/19/spiced-oatmeal-and-raspberry-scones/ http://warmvanillasugar.com/2015/03/19/spiced-oatmeal-and-raspberry-scones/#comments Thu, 19 Mar 2015 11:00:01 +0000 http://warmvanillasugar.com/?p=10484 I wish I could have scones for breakfast every day. But they take time, and a good homemade scone takes some home-baker love. Luckily, these scones come together quite fast! As in, under an hour fast, which is perfect for a weekend breakfast or brunch. Also, when these are [...]

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I wish I could have scones for breakfast every day.

Spiced Oatmeal and Raspberry Scones

But they take time, and a good homemade scone takes some home-baker love. Luckily, these scones come together quite fast! As in, under an hour fast, which is perfect for a weekend breakfast or brunch.

Spiced Oatmeal and Raspberry Scones

Spiced Oatmeal and Raspberry Scones

Also, when these are paired with butter and jam they will make your heart sing. Fact.

Or you can go ahead and make some scones with a fancy glaze….both sound fabulous.

Spiced Oatmeal and Raspberry Scones

These scones are made with fresh raspberries, large flake oats and lots of spices that pair perfectly with a morning cup of coffee or tea.

Also, while they’re baking they will make your kitchen smell amazing.

Spiced Oatmeal and Raspberry Scones

Just look at those bursting raspberries!!! I’m in love.

Spiced Oatmeal and Raspberry Scones

Happy weekend everyone! We’re relaxing like whoa at home. Hope you have a chill weekend as well!

Spiced Oatmeal and Raspberry Scones

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Ingredients

  • 1 large egg
  • 1/2 cup cold buttermilk
  • 1 2/3 cups all-purpose flour
  • 1 1/3 cups large flake oats
  • 1/3 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1/4 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/2 cup + 2 tbsp cold butter
  • 1/2 cup raspberries
  • Raw sugar for sprinkling

Instructions

  1. Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
  2. In a small bowl, whisk eggs and buttermilk together. Set aside.
  3. In a large bowl, whisk flour, oats, sugar, baking powder, baking soda, salt, and spices together. Grate the cold cutter with a cheese grater into the flour bowl and mix it into the dry ingredients until mixture becomes pebbly. Add buttermilk mixture to flour mixture and and stir using a spatula until the dough just comes together. Gently fold in berries, careful not to over mix. It's OK if your dough is sticky at this point.
  4. On a floured work surface, dump your dough onto it and form it into a circle. Cut out 12 biscuits using a 1/4 cup measuring tool, an ice cream scoop, a biscuit cutter or a muffin scoop.
  5. Place scones on prepared baking sheet and bake for 20 minutes or until they are golden and firm.
  6. Transfer to cooling rack and cool for 10 minutes before serving. These scones are best eaten the day they are baked.

Notes

Recipe adapted from Joy the Baker from the Joy the Baker Cookbook

http://warmvanillasugar.com/2015/03/19/spiced-oatmeal-and-raspberry-scones/

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Poached Egg Florentine with Creamy Butter Sauce http://warmvanillasugar.com/2015/03/17/poached-egg-florentine-with-creamy-butter-sauce/ http://warmvanillasugar.com/2015/03/17/poached-egg-florentine-with-creamy-butter-sauce/#comments Tue, 17 Mar 2015 11:00:20 +0000 http://warmvanillasugar.com/?p=10421 Eggs for every meal! I’ll never turn them down. So much protein, so much deliciousness, and easy to prepare. Poached eggs are my favorite. Hands down. I love using a runny yolk as a sauce (like on waffles!) and I love mixing a runny yolk with another sauce. Soooooo, pretty much any [...]

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Eggs for every meal! I’ll never turn them down. So much protein, so much deliciousness, and easy to prepare.

Poached Egg Florentine with Creamy Butter Sauce

Poached eggs are my favorite. Hands down. I love using a runny yolk as a sauce (like on waffles!) and I love mixing a runny yolk with another sauce. Soooooo, pretty much any way is good.

Poached Egg Florentine with Creamy Butter Sauce

BUT! Eggs benedict will always be what I order at brunch. Hollandaise sauce just tastes so dang good!

Poached Egg Florentine with Creamy Butter Sauce

I made this creamy butter sauce in place of hollandaise because I wanted to indulge, but also wanted to cut down the calories a bit. And the sauce most certainly did not disappoint.

Poached Egg Florentine with Creamy Butter Sauce

So I hope you enjoy this as much as I did! Because can you really go wrong with an English muffin topped with garlicky spinach, a poached egg and creamy butter sauce?

My answer is a firm NO!

Poached Egg Florentine with Creamy Butter Sauce

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 2 servings

Ingredients

    Creamy Butter Sauce:
  • 1/2 cup water
  • 1/3 cup buttermilk
  • 2 large eggs
  • 1 tbsp corn starch
  • 2 tbsp melted unsalted butter
  • 1/2 tsp cayenne pepper
  • 1/2 tsp fine sea salt
  • Fresh cracked pepper
  • Poached Egg Florentine:
  • 1 tsp white vinegar
  • 4 large eggs, poached
  • 1 tsp extra virgin olive oil
  • 2 handfuls baby spinach
  • 1 garlic clove, minced
  • 2 English muffins, toasted

Instructions

  1. For the sauce, whisk together the water, buttermilk, and 2 eggs over medium-low heat in a medium saucepan. Add the corn starch and whisk until combined. Continue to whisk constantly until sauce is thickened and bubbly, about 7 minutes. Once thickened, whisk in the melted butter until combined. Season with cayenne, salt and a few cracks of fresh pepper. Remove from heat, cover, and set aside.
  2. For the poached eggs, heat a cast iron skillet with a few inches of water in it over medium heat. Add white vinegar to the water. When the water comes to a simmer, keep it there and make sure it doesn't hard boil. Working with the eggs one at a time, crack an egg into a small cup or ramekin and then place the cup near the surface of the hot water and gently drop the egg into the water. With a spatula, nudge the egg whites closer to their yolks to help the egg whites hold together. After about 3 to 4 minutes of cooking time, scoop the egg out with a slotted spoon and let it drain on a folded paper towel.
  3. Meanwhile, start toasting your English muffins and preparing your spinach. In a large frying pan over medium heat, heat the olive oil, and then add the baby spinach, stirring until the spinach is dark green and wilted, about 4-5 minutes. Add the minced garlic and stir until fragrant, about 30 seconds or so.
  4. To assemble, top each toasted English muffin half with some cooked spinach, a poached egg, and a few spoons of the butter sauce. Serve immediately.

Notes

Recipe adapted from The Curvy Carrot

http://warmvanillasugar.com/2015/03/17/poached-egg-florentine-with-creamy-butter-sauce/

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Guinness Chocolate Cheesecake http://warmvanillasugar.com/2015/03/13/guinness-chocolate-cheesecake/ http://warmvanillasugar.com/2015/03/13/guinness-chocolate-cheesecake/#comments Fri, 13 Mar 2015 11:00:05 +0000 http://warmvanillasugar.com/?p=10803 Making an entire cheesecake “because you feel like it” when there are only two people to consume a whole cheesecake can only end in a tummy ache. But the lead up to the tummy ache is pretty awesome. Because chocolate-filled things are delicious and over doing it once and a while [...]

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Making an entire cheesecake “because you feel like it” when there are only two people to consume a whole cheesecake can only end in a tummy ache.

Guinness Chocolate Cheesecake

But the lead up to the tummy ache is pretty awesome.

Guinness Chocolate Cheesecake

Because chocolate-filled things are delicious and over doing it once and a while is A-OK with me.

Guinness Chocolate Cheesecake

I take French lessons twice a week, and this past week in class everyone had to say what their favorite food was (umm…duh, ice cream and pizza are tied for me)! Interestingly, about 1/3 of the class said cheesecake was their favorite food.

Does this surprise you? I mean, I LOVE (!!) cheesecake, but it’s one of those once and a while, special treat type foods that I make and eat. You know?

Guinness Chocolate Cheesecake

Anyway, talking about cheesecake in class reminded me that I haven’t made one in a while, that I had some Guinness in the cupboard that needed to be paired with chocolate, and got me in the kitchen with the sole purpose of making this cake (which is rather overindulgent and ridiculous, but you know me!!)

Guinness Chocolate Cheesecake

I had never even tried a chocolate cheesecake before making this, so adding cocoa powder to my filling was a strange and beautiful experience. But the result was the luscious and creamy cake that you see below.

Annnnd I topped it with chocolate ganache because life is beautiful.

Guinness Chocolate Cheesecake

This is the last of my St. Patrick’s Day recipes until the 17th, but I wanted to leave you with a good one. The week is over, after all.

You can also check out my:
Irish beer and cheddar bread Baked cheese toasties
Guinness floats
Irish chocolate mint cookies
Irish soda bread

Guinness Chocolate Cheesecake

Have a great weekend!

Guinness Chocolate Cheesecake

Prep Time: 30 minutes

Cook Time: 2 hours

Yield: one 9-inch cake

Ingredients

    Crust:
  • 1 cup graham cracker crumbs
  • 2 tbsp cocoa powder
  • 1 tbsp granulated sugar
  • 3 tbsp unsalted butter, melted
  • Cheesecake:
  • 12 ounces dark chocolate, chopped
  • 2 tbsp heavy cream, room temperature
  • 3 (8 ounce) packages cream cheese, room temperature
  • 1 cup granulated sugar
  • 1/2 cup sour cream, room temperature
  • 3 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 3/4 cup Guinness, room temperature
  • Glaze:
  • 3 ounces dark chocolate, finely chopped
  • 6 tbsp heavy cream
  • 1 tbsp unsalted butter, at room temperature

Instructions

  1. Make sure your ingredients are at room temperature and preheat oven to 350 degrees F.
  2. In a small bowl, mix the graham cracker crumbs, cocoa powder, sugar, and melted butter together. Press mixture into the bottom of a 9-inch spring form pan.
  3. Melt the chocolate and cream together in a double boiler or in the microwave (1 minute, stirring once in the middle). Stir to combine completely and allow to cool slightly.
  4. In a large bowl, beat the cream cheese until creamy with an electric mixer. Mix in the melted chocolate mixture, sugar, sour cream, eggs, and vanilla until completely combined. Mix in the Guinness until it is fully incorporated.
  5. Pour the cheesecake filling into the spring form pan. Bake for 60 minutes. Turn off heat and leave cheesecake in the oven with the door slightly ajar for 60 minutes.
  6. Let cake cool completely on the counter and then chill the cheesecake in the fridge (uncovered) for at least 6 hours (I like to leave mine overnight).
  7. To make the glaze, place the chopped chocolate and cream in a small non-stick pot over medium-low heat. Bring to a simmer and whisk until a smooth ganache forms. Remove from the heat and whisk in the butter until completely incorporated. Pour the glaze in an even layer over the chilled cheesecake. Chill cheesecake thoroughly.
  8. To serve, carefully unmold the sides of the springform. Run a sharp knife under hot water to warm the blade, and wipe dry with a towel. Slice cleanly, wiping the blade between slices and reheating as necessary. Serve chilled.

Notes

Recipe adapted from Closet Cooking

http://warmvanillasugar.com/2015/03/13/guinness-chocolate-cheesecake/

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Irish Soda Bread http://warmvanillasugar.com/2015/03/11/irish-soda-bread/ http://warmvanillasugar.com/2015/03/11/irish-soda-bread/#comments Wed, 11 Mar 2015 11:00:48 +0000 http://warmvanillasugar.com/?p=10809 I essentially ate this entire loaf of bread by myself. Have you heard of maple butter? In Canada we have tons of it this time of year and when its slathered on some homemade bread it makes any cold morning feel warmer. And so I ate this loaf, piece by piece, [...]

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I essentially ate this entire loaf of bread by myself.

Irish Soda Bread

Have you heard of maple butter? In Canada we have tons of it this time of year and when its slathered on some homemade bread it makes any cold morning feel warmer.

Irish Soda Bread

And so I ate this loaf, piece by piece, warmed with some maple butter until it was gone.

Whoops!

Irish Soda Bread

The good news is that soda bread comes together super fast.

More can always be made. And it will be.

Irish Soda Bread

This recipe is a classic Irish bread made without yeast, some buttermilk, raisins and orange zest. Right from my oven to yours!

Irish Soda Bread

Do you celebrate St. Patrick’s Day at all? We don’t, really, but on the week leading up to the 17th I like to make a few fun little treats.

In the past there was Irish beer and cheddar bread, some baked cheese toasties (the most recent), Guinness floats, and Irish chocolate mint cookies. All delicious, some green…none nutritious. Oh well!

Irish Soda Bread

Enjoy!

Irish Soda Bread

Prep Time: 1 hour, 20 minutes

Cook Time: 50 minutes

Total Time: 2 hours, 20 minutes

Traditional Irish soda bread made easy.

Ingredients

  • 3 and 3/4 cups bread flour
  • 1/4 cup granulated sugar
  • 1 tsp baking soda
  • 3/4 tsp kosher salt
  • 1/3 cup sultana raisins
  • 1/4 cup unsalted butter, cold
  • 1 large egg
  • 1 1/3 cups buttermilk
  • 1 tsp finely grated orange zest
  • 1 tbsp liquid honey

Instructions

  1. In a large bowl, whisk together the flour, sugar, baking soda, salt, and raisins until combined. Grate the butter over the bowl and stir to coat the butter pieces in flour. Set aside.
  2. In a small bowl, whisk together the egg, buttermilk, orange zest and honey until combined. Add the buttermilk mixture to the flour mixture and knead with your hands until a dough forms, about 5 minutes. Take the dough out onto a lightly floured surface and knead it until it comes together and has smoothed out a bit. Shape the dough into a ball and place it back into the bowl it was in before. Cover with plastic wrap and place it in the refrigerator for 1 hour.
  3. Preheat oven to 400 degrees F and place a rack in the centre of the oven. Place a dutch oven with the lid on that is at least 5-quarts in size in the oven. You may also use a pizza stone, but I have found the the dutch oven with a lid works the best.
  4. Remove the dough from the refrigerator, uncover it, and place it on a piece of parchment paper. Use a sharp knife to score a 1-inch deep cross in the top of the dough.
  5. Carefully remove the hot dutch oven from the oven and remove the lid. Very carefully, pick the dough up by the parchment paper and lift into the hot dutch oven (parchment and all). Place the hot lid back on the pot and return to the oven.
  6. Bake for 25 minutes and then remove the lid from the dutch oven and cook for an additional 20 minutes, or until bread is golden brown on the top and sides.
  7. Remove from the oven and carefully lift the bread out of the pot by the overhanging parchment paper and place it on a rack to cool before slicing, about 1 hour.

Notes

Recipe adapted from Adventures in Cooking

http://warmvanillasugar.com/2015/03/11/irish-soda-bread/

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Baked Cheese Toasties http://warmvanillasugar.com/2015/03/09/baked-cheese-toasties/ http://warmvanillasugar.com/2015/03/09/baked-cheese-toasties/#comments Mon, 09 Mar 2015 11:46:31 +0000 http://warmvanillasugar.com/?p=10812 I’ve got a little Irish snack for you today since St. Patty’s is coming up. Well actually, in the coming days I have two more St. Patrick’s Day recipes scheduled before the 17th, but this one is actually Irish. And it’s dang delicious. Toasties are one of my simple pleasures. I [...]

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I’ve got a little Irish snack for you today since St. Patty’s is coming up.

Baked Cheese Toasties

Well actually, in the coming days I have two more St. Patrick’s Day recipes scheduled before the 17th, but this one is actually Irish.

And it’s dang delicious.

Baked Cheese Toasties

Toasties are one of my simple pleasures. I love a meal that comes together this quickly, and anything with bubbly-brown cheese on top tastes heavenly.

Baked Cheese Toasties

So put on your Irish hat and dig in! xx

Baked Cheese Toasties

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 4 minutes

Yield: 4 toasties

Ingredients

  • 2 tbsp salted butter
  • 4 thick slices bread
  • 2 large eggs
  • 1 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce*
  • Fresh cracked pepper, to taste
  • Course salt, to taste
  • 2 cups shredded Irish cheddar

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Generously butter one side of each slice of bread and place the pieces buttered-side down on a baking sheet. Bake for 5 minutes.
  3. Meanwhile, whisk together the eggs, mustard, Worcestershire sauce and pepper. Stir in the cheese and mix to evenly coat the shredded pieces.
  4. Remove the toasts from the oven and divide the cheese mixture over the top of the four pieces of bread, spreading it to the edges of each slice.
  5. Bake until puffed and golden brown, about 13 minutes. Serve warm.

Notes

Recipe adapted from Simple Bites

*Worcestershire sauce is not vegetarian, so please use vegetarian Worcestershire (or other substitute) if you need to.

http://warmvanillasugar.com/2015/03/09/baked-cheese-toasties/

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