Best White Chocolate Macadamia Nut Cookies| Sarah Kieffer
With a chewy center and crisp edges, these macadamia nut cookies have a rich, buttery profile that shines with chopped white chocolate.| The Vanilla Bean Blog
With a chewy center and crisp edges, these macadamia nut cookies have a rich, buttery profile that shines with chopped white chocolate.| The Vanilla Bean Blog
PrintApple Blondie Snack Cake| www.thevanillabeanblog.com
Cakes• Fall| The Vanilla Bean Blog
I’m Sarah Kieffer, author of five cookbooks and creator of the popular Pan-banging Chocolate Chip Cookie recipe. From Minneapolis, Minnesota.| The Vanilla Bean Blog
A blond brownie, enrobed in a magical trio of coffee, chocolate, and pecans. Brown sugar and butter lend notes of toffee. No mixer needed!| The Vanilla Bean Blog
These flaky homemade morning buns are made with chopped apples and apple cider for ultimate flavor. All wrapped up in butter and cinnamon!| The Vanilla Bean Blog
It has been awhile since I have made a peanut butter cookie, and I have found myself craving them, per usual, at the beginning of September, when school is back in session. It’s probably due to peanut butter sandwich nostalgia (because wow, I ate a lot of those over my school career), but whatever the reason, I really want a peanut butter cookie. I revamped my pan-banging peanut butter cookie from 100 Cookies; the original recipe includes a little almond flour and a minimal amount of peanut...| The Vanilla Bean Blog
After making my Creamy Jammy Coffee Cakes and then Creamy Pumpkin Streusel Coffee Cakes, I decided to experiment with banana bread as the base. I have been faithfully using this banana bread recipe for decades, but switched things up in 100 Morning Treats with a new recipe that doesn’t require a stand mixer. I use that new recipe here, with great results. These little banana streusel cakes bake up moist and flavorful, and pair beautifully with the cream cheese and pecan streusel. I use 4...| The Vanilla Bean Blog
There are two sour cherries trees in our front yard, and the last two weeks it all came to fruition: the cherries gleaming ruby red, then picked, and pitted, and frozen. I was able to get one large batch picked before the blue jays decided they would spend their days in our trees, feasting on cherries and squawking at us if we came near. Then, two baby deer found the trees, and they were so beautiful nibbling on the bright red fruit in the setting sun, that I decided to let nature enjoy its b...| The Vanilla Bean Blog
I forgot they were in my freezer. Door County cherries, tucked underneath bags and bags of raspberries the kids and I had gathered every summer afternoon from our backyard bushes. I had to dig through those berries and move them around and curse slightly to get to the bottom of that freezer drawer. But there they were, still glittering and ruby red and perfect. It seemed the cherries were calling me. They were a memory, a lovely one, and it had been a week filled with bad news from the outsid...| The Vanilla Bean Blog
I have chocolate cake in many forms on this website: The Chocolate Cake and my Easy One-Layer Afternoon Cake, just to name a few. However, we all know that there is always room for yet another chocolate cake recipe, so here is another one, this time in loaf form. A chocolate cake baked in a loaf pan strikes the perfect balance between rich, cake-like indulgence and the comforting structure of a classic quick bread. The tall sides of the pan allow the batter to bake evenly, creating a tender c...| The Vanilla Bean Blog
Carrot cake was my go-to cake in college when I was trying to make a good impression. I made several for my husband while we were dating and brought one to every wedding shower I hosted. Throughout my childhood we only made boxed chocolate cakes, so carrot cake from scratch felt particularly fancy. I still love a classic layer carrot cake, but decided to mix things up and make a mini version, complete with a tangy, maple cream cheese center and pecan streusel. I have made several of this mini...| The Vanilla Bean Blog
As you may have picked up on, I love toasted sesame oil, and use it frequently in my baking. Mostly I have used it in cookies, such as my Chewy Brown Sugar Toasted Sesame Cookies and my Sesame Chocolate Chip Pan-Banging Cookies, but today I have incorporated it into a Bundt cake with delicious results. The caramel-y notes from the dark brown sugar and toasted sesame oil in this Bundt cake are delicious together, and the sesame seeds (if using) add just a little bit of crunch. I love an enti...| The Vanilla Bean Blog
About this recipe: I was in my early twenties and had never eaten a proper scone. My initial encounters had all been tasteless affairs: coffee-chain-store scones that crumbled all over my lap when I bit into them and left me frantically guzzling down coffee as I tried to swallow those dry, sugary pieces. All that changed one crisp fall day when I was working the morning shift at the Blue Heron. We were in between rushes, and I was trying to slurp down my iced vanilla latte before the next lin...| The Vanilla Bean Blog
Orange buns: so unassuming at first glance! But don’t let them fool you. These small buns are light and sweet throughout, with some caramelization on their bottoms from the orange-sugar filling. Then they are topped with even more orange in the form of icing that makes for a perfect, mini-sized bite. I still use my Sweet Dough recipe for mini cinnamon rolls, and after many tries, found splitting the dough into three pieces, then rolling each piece out into separate logs (which are then cu...| The Vanilla Bean Blog
This delicious dessert is the perfect cross-between a blondie bar and a snack cake, with a moist, rich base and lots of apple flavor.| The Vanilla Bean Blog
The Vanilla Bean Blog is the popular baking blog from cookbook author Sarah Kieffer with lots of delicious cookies, cakes and dessert recipes for the home baker.| The Vanilla Bean Blog
A unique and delicious neapolitan cookie with vanilla, strawberry, and chocolate dough baked together to create the classic flavor.| The Vanilla Bean Blog
A buttermilk vanilla cake frosted with delicious rhubarb buttercream. This pink cake has a pillowy, soft crumb and is a spring delight.| The Vanilla Bean Blog
Sarah Kieffer is a 3x cookbook author, developing amazing recipes for home bakers. Her cookies were featured by the NY Times & Today Show!| The Vanilla Bean Blog
These are the most perfect, moist blueberry muffins, packed with juicy berries and lemon. Almond flour keeps the crumb tender and light.| The Vanilla Bean Blog
The Original Pan-Banging Chocolate Chip Cookies recipe by Sarah Kieffer. With large rippled edges and a chewy center! Featured in NYTimes.| The Vanilla Bean Blog
