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Entries tagged with 'vanilla'

Puddin 'n' Pie From 'Mother Daughter Dishes'

Serious Eats Emma Kobolakis 3 comments

Pudding and pie: it's the best of both worlds. Mother Daughter Dishes takes a salty crust made of crushed pecans, spreading a layer of sweet cream cheese, vanilla pudding, and finally, whipped cream, atop it. The entire thing is chilled until set, to form thick squares of cool, sweet richness. More

Vanilla Cream Cheese Cupcakes With Black Raspberry Buttercream From 'Fruitful'

Serious Eats Emma Kobolakis 3 comments

This recipe came to Fruitful from Agatha Kulaga and Erin Patinkin, the duo behind Brooklyn's Ovenly, a beloved bakery located in Greenpoint. Light and slightly tangy vanilla cupcakes are topped with a pale purple buttercream, flavored with black raspberries, a berry that's darker and slightly more tart than the familiar red raspberry. More

Chef Stephen Collucci's Vanilla Cake

Serious Eats Jacqueline Raposo Post a comment

This classic vanilla cake recipe from Chef Stephen Collucci is incredibly workable, with a sturdy but yielding texture and an incredible amount of flavor. More

Soft and Rich Vanilla Frozen Custard

Serious Eats Max Falkowitz 3 comments

This recipe makes rich, soft frozen custard like you'll find at Shake Shack, Kopp's, Leon's, and all sorts of custard shops around the South and Midwest. More

Fergus Henderson's Custard Tart

Serious Eats Emma Kobolakis 4 comments

With a wobbly center comprised of little more than egg yolks and cream, this sweet custard tart from Nose to Tail is rich and simple, dusted with nutmeg and speckled with vanilla bean. More

Steamed Lemon and Vanilla Syrup Sponge

Serious Eats Emma Kobolakis 2 comments

Little more than vanilla sponge cake soaked in lemon syrup, The Complete Nose to Tail bakes it in a bowl, rind and all. The result? Soft, clinging cake with a kiss of citrus. More

Vanilla Pudding

Serious Eats Anna Markow Post a comment

Though many pudding recipes do not include eggs, I like yolks in my vanilla pudding for a little extra richness and color, and for that "French vanilla" flavor. More

Vanilla Sprinkle Cookies

Serious Eats Carrie Vasios Mullins 7 comments

These vanilla cookies are covered in sprinkles, just like your local Italian-American bakery used to make. More

Raspberry Doughnuts with Vanilla Dipping Sauce

Serious Eats Emma Kobolakis 1 comment

It doesn't get much simpler or more indulgent than a fresh doughnut. Being able to make your own is a must for any aspiring home pastry chef. Old School Comfort Food shares chef Alex's recipe for fluffy, sugar-encrusted doughnuts filled with tangy jam and accompanied by a creamy vanilla sauce. More

Spiced Vanilla Pear Jam

Serious Eats Stephanie Stiavetti 6 comments

An all natural pear preserve sweetened with concentrated fruit juice. More

Vanilla Cream Pie

Serious Eats Emma Kobolakis 2 comments

This gluten-free, sugar-free pie has all the creamy vanilla flavor of the classic version. More

Mr. Softee-Style Vanilla Bean Soft Serve

Serious Eats Max Falkowitz 7 comments

Let your ice cream thaw to the point of melting before serving; the gelatin will keep it from turning into soup. More

Nilla Knockoffs

Serious Eats Bravetart 1 comment

My recipe calls for just a bit of honey, not for its taste, but for its browning properties. Honey lends baked goods a deeper golden color, which is really helpful for giving these cookies the hue that their official counterparts gain from dye. More

Scotch Vanilla Bean Ice Cream

Serious Eats Max Falkowitz 3 comments

This is everything vanilla ice cream should be: impossibly rich and smooth with deep notes of honey, caramel, and flowers. A good Highland Scotch (I'm partial to Glenlivet 12) brings out the best flavors of vanilla while also adding depth. There's a good amount of salt to keep you coming back for another bite. Add salt slowly and adjust it to your tastes. More

Brandied Vanilla Pear Jam

Serious Eats Lucy Baker 2 comments

For pear lovers, this jam is a must. It combines juicy, mildly floral Bartlett pears with the seeds of a vanilla bean and generous pour of brandy. Try it with a cheese plate, or use it to dress up slices of simple gingerbread or pound cake. More

Cookies 'n Cream Ice Cream

Serious Eats Bravetart Post a comment

Don't hesitate to use real Oreos in this recipe, but if you'd like to go all the way, follow my Fauxreo recipe for a 100% homemade version. There is a gluten free variation with the Fauxreo recipe, so it may be used to make this ice cream gluten free as well. More

Rhubarb Orange Vanilla Jam

Serious Eats Lucy Baker 4 comments

This recipe combines rhubarb with chopped orange peels, fresh orange juice, and the seeds of a vanilla bean. The results taste a bit like rhubarb pie shot through with orange marmalade. The sweet-tart flavor of this jam would complement any dark baked goods like gingerbread or spice cake. More

Vanilla, Cinnamon, and Lime Panna Cotta

Serious Eats Max Falkowitz 6 comments

This recipe comes straight from one of my favorite places to eat in Chicago, Birrieria Zaragoza. All they serve is birria, a Mexican goat stew served with fresh thick tortillas, and it's impeccable, moan-worthy. But on my last pilgrimage, chef Jonathan Zaragoza offered me this dessert, the best panna cotta I've ever eaten. More

Vanilla Bean Sables

Serious Eats Carrie Vasios Mullins 7 comments

These seemingly simple cookies actually have an intense, delicious vanilla flavor. More

Healthy & Delicious: Parsnip Soup with Vanilla

Serious Eats Kristen Swensson Sturt 5 comments

Frequently overshadowed by more colorful produce, the humble parsnip deserves more props than it often receives. The slender, goldenish root vegetable possesses the sweetness of a carrot and a slight starchiness that suggests a potato, all while packing a nice little nutritional punch. A good source of potassium, parsnips are also high in fiber, as well as vitamins C and K. They're much easier to peel than rutabagas, too. So there's that. More

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