Posts tagged "Vanilla extract"

Sunday Breakfast ~ Lavender Oatmeal Squares

We are completely intrigued by this recipe by Tartelette

Breakfast Oatmeal Squares:

Makes 9, 3-inch squares

1/2 cup whole wheat flour
3/4 cup oats
1/3 cup chopped almonds
1 tsp edible lavender buds
1 egg
1/4 cup yogurt
1/4 cup honey
1 tsp pure vanilla extract

Preheat oven to 350F and line a baking sheet with parchment paper.
In a large bowl combine the flour, oats, almonds and lavender and set aside. In a smaller bowl whisk together the egg, yogurt, honey and vanilla extract. Add the egg mixture to the flour mixture and stir together with a large spoon or your hands until the dough comes together.
Pat the dough into a squares directly on the parchment paper, cut through with a sharp knife into 9 pieces and bake for 10-12 minutes. Do not overbake or you will end up with rocks under your teeth. Let cool and break the squares apart. Feel free to use a scoop and make drop cookies instead.


Dark Chocolate Chiffon Cake with Fluffy Rosewater Frosting

YUM!!! In honor of my and my dad’s birthday’s today I am sharing this delicious cake recipe because it just looks so darn delicious!


Dark Chocolate Chiffon Cake {provided by Sweetapolita}

Yield: 1 standard bundt cake (chiffon in a bundt pan)

  • Ingredients
  • 1 1/2 cups (300g) sugar
  • 1 cup (140g) all-purpose flour
  • 3/4 cup (60g) dark unsweetened cocoa powder (I use Cacao Barry Cocoa Powder – Extra Dark)
  • 2 teaspoons (10 mL) baking powder
  • 1 teaspoon (5 mL) baking soda
  • 1/4 teaspoon (1.5g) salt
  • 4 eggs, separated, and room temperature
  • 1/2 cup (125 mL) vegetable oil (I used Sunflower oil)
  • 1/2 cup (125 mL) water (warm)
  • 1 teaspoon (5 mL) pure vanilla extract
  • 2 egg whites, room temperature


1. Preheat oven to 350° F (180°C).

2. Butter and flour (I use cocoa powder for this process when baking chocolate cake) the entire inside surface of a 10-12 cup (2.5 L) bundt ( I used Nordicware Anniversary Bundt Pan) or you can use an angel food pan (such as Fat Daddios Angel Food Cake Pan – 10″). Just a note that typically, you wouldn’t grease the pan for a chiffon cake, but this recipe comes from the book Baking with Julia, and greasing the pan is directed. They refer to this cake base as a bundt cake, for which you would grease the pan, but all other elements of this recipe are typical of chiffon cake. If you feel you may lose sleep over greasing a pan for a chiffon cake, please go ahead and give it a whirl ungreased with a chiffon cake pan with removable bottom.

3. Sift 1 cup (200g) of the sugar, flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.

4. In a large mixing bowl, whisk egg yolks, oil, water, and vanilla until blended. Gradually whisk in all of the dry ingredients until combined and smooth. Set aside.

5. In a stand mixer fitted with the whisk attachment and a mixer bowl wiped clean with lemon juice, whip the 6 egg whites on medium speed until foamy.

6. Gradually add the remaining 1/2 cup (100g) of the sugar to the foamy egg whites, and continue to whip on medium speed until the meringue reaches stiff peaks, and is glossy and thick.

7. Gently fold in 1/3 of the meringue into the chocolate mixture with a silicone spatula, then gently fold in the remaining meringue until just combined.

8. Pour batter into prepared pan, and bake until top bounces back when gently touched (approximately 35-40 minutes), cake begins to shrink from sides of pan, and skewer comes clean when inserted. Be sure to not over-bake.

9. Let cake cool in pan on cooling rack for 25 minutes before gently inverting onto wire rack.

*Cake recipe adapted from Mary Bergin’s recipe in the book Baking With Julia, by Dorie Greenspan. I found the online recipe here.

Fluffy Rosewater Frosting

Yield: ~1 3/4 cups (enough for topping this chiffon cake, or 18 cupakes)


  • 1/2 cup (114g, 1/4 lb) unsalted butter, room temperature
  • 2 cups (250g) icing sugar (powdered, confectioners’)
  • 1 teaspoon pure vanilla extract (I use Nielsen-Massey Vanilla Extract – Pure – Madagascar Bourbon – 32 oz )
  • 1/4 cup whipping cream (heavy cream, 35% fat)
  • 1/8 teaspoon rosewater (I love Nielsen-Massey Rose Water – 4 oz), or more to taste (but use sparingly)
  • pinch of salt
  • Few drops pink food gel colour (optional)


1. In mixer fitted with the paddle attachment, combine icing sugar and butter on low speed, for about 2 minutes.

2. Add vanilla, and mix on low speed for about 2 minutes.

3. Add whipping cream and salt, and mix on medium-high speed for 2 minutes.

4. Add rosewater and pink gel colour, and whip until blended.

*Best used right away.

Assembly of the Dark Chocolate Chiffon Cake with Fluffy Rosewater Frosting

1. Gently place the cooled chiffon cake on a pedestal or plate.

2. Smother the top of the cake with Fluffy Rosewater Frosting using a small offset palette knife.

3. Store in a cake-keeper at room temperature for up to 3 days.


1. Rosewater is very fragrant, and very intense in flavour; you will want to use sparingly, to taste.

2. The chiffon cake can be baked in advance, wrapped tightly in plastic wrap, and frozen for up to 1 month. Thaw at room temperature.



Sounds like heaven

pretty pink pastel

{This} Vanilla Bean Layer Cake is just about the sweetest thing I could ever want for a Birthday cake. Seriously, I would over the moon if I got a cake like this on my birthday. It is so cute and looks totally delicious.

Pink Vanilla Birthday Cake

Vanilla Bean Cake Layers

Yield: three 8-inch round layers


  • 1 1/2 cups (3 sticks,  341 g) unsalted butter, at room temperature (on counter apprx 20 minutes)
  • 2 2/3 cups (540 g) granulated sugar
  • 9 (275 g) egg whites, at room temperature
  • 4 1/2 cups (630 g) all-purpose flour
  • 2 tablespoons (22 g) baking powder
  • 1 teaspoon (6 g) salt
  • 2 cups (500 mL) buttermilk
  • 1 tablespoon (15 mL) Nielsen-Massey Vanilla Bean Paste – 4 oz, OR 1 vanilla bean, split & scraped
  • 1 teaspoon (5 mL) pure vanilla extract


1. Preheat oven to 350° F.  Butter three 8″ x 2″ round cake pans, line with parchment rounds, and dust with flour, tapping out the excess.

2. In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until lighter in color and slightly increased in volume, 3 to 5 minutes. Lower the speed to medium and add the egg whites gradually, mixing until fully incorporated.

3. Sift the flour, baking powder, and salt into a medium bowl. Mix vanilla extract and vanilla paste (or contents of vanilla bean) into buttermilk.  Alternate dry ingredients and buttermilk into creamed mixture, beginning and ending with dry ingredients. Mix until just incorporated or finish by hand gently.

4. Divide the batter evenly between the prepared pans. If possible, weigh the batter in each cake pan on a digital kitchen scale to ensure even layers.  Smooth with small offset palette knife, and bake for about 30 minutes, rotating once after 20 minutes. Cake is done when toothpick or skewer comes clean.

5. Let pans cool on wire rack for 10 minutes, then invert cakes onto racks, gently, peeling away parchment rounds. Let cool completely.

Vanilla Buttercream

Adapted from Fine Cooking

Yield: ~7.5 cups, enough to fill, crumb coat, and frost a 3-layer 8-inch round cake

  • 5 large (150 g) egg whites
  • 1-1/4 cups (250 g) granulated sugar
  • 1/2 cup plus 2 tablespoons (213 g) light corn syrup
  • 1 lb (454 g, 2 cups) unsalted butter, at room temperature
  • 1 tablespoon (15 mL) pure vanilla extract
  • Pinch salt
  • Few drops AmeriColor Gel Colour – Electric Pink – 4. oz


1. Wipe a mixer bowl with dampened with some lemon juice to remove any traces of grease.

2. Place the egg whites in the mixer bowl and, in the mixer fitted with the whisk attachment, whisk on medium-high speed until foamy.

3. Gradually add 6 tablespoons (72 g) of the sugar and beat on high speed to medium peaks (the whites should be smooth, full, and shiny, and the peaks should curl a little).

4. Combine the remaining 3/4 cup plus 2 Tbs. sugar and the corn syrup in a medium saucepan over medium-high heat, stirring briefly to dissolve the sugar. Continue to cook just until the mixture comes to a rolling boil; there should be bubbles covering the entire surface, and no pockets of sugar undissolved on the surface.

5. Promptly remove the syrup from the heat and, with the mixer set on medium-high speed, slowly pour the hot syrup down the side of the bowl in a steady stream between the bowl and whisk, being very careful not to let the syrup hit the whisk (otherwise you end up with sticky hot syrup splatters stuck to the sides of the bowl).

6. Set the mixer to medium speed and whisk until the bottom of the mixer bowl feels neutral to the touch. Add the butter in, 1 tablespoon at a time (doesn’t have to be precise, just in small chunks), until it has all been incorporated.

7. Add vanilla extract, pinch of salt, and a few drops of any food colouring gel you want to use, and beat until thickened and smooth.


1. Place bottom layer face up on a cake stand, plate, or thin cake board (on a rotating cake stand, if possible. I use ). Spread and smooth ~ 1 cup frosting using a small palette knife (I use Ateco Palette Knife – Offset – SS/Wood – 8″).

2. Repeat step 1 using second cake layer.

3. Gently place third cake layer, face down, on top.

4. Spread a thin layer, also known as a crumb coat, all over cake using an the offset palette knife for the top and straight palette knife for the sides (I use Ateco Ultra Palette Knife – Straight – SS/Polypropylene – 10″). Then, using a bench scraper, gently scrape off excess frosting from the cake, for a smooth finish. This works best while slowly spinning your rotating cake stand with one hand and holding the bench scraper with the other (I use this one: Fat Daddios Bench Scraper – Stainless steel). Refrigerate your cake at this point, for between 30-60 minutes (can be more).

5. Use remaining frosting to decorate your cake. If you want a smooth finish, you can repeat step 4, but with a thicker layer of frosting.

6. Add sprinkles or any other decorations that make you happy!

Yummmm : )