Vanilla Bean Granola

Happy Thanksgiving a day early! I hope that you are all ready for your Thanksgiving festivities and are able to spend this wonderful holiday with family and friends. I am so thankful for all the wonderful people in my life, especially those boys of mine. Here they are on Thanksgiving last year.

Here’s a sweet and simple breakfast idea for tomorrow morning. Or, for all you crazies out there, a quick breakfast to eat on the go while you wait in line at 3:00 in the morning on Friday. Now don’t get me wrong, I love me some Black Friday shopping but I need my beauty sleep. Me not getting enough sleep is not a pretty picture for anyone involved….you will get the grumpy, angry eyebrows. Trust me, when sleep deprived I do not use them sparingly.

Vanilla Bean Granola
recipe from Rachel Cooks

3 cups thick cut rolled oats
1 cup raw almonds, chopped
1/2 cup shredded unsweetened coconut
1/4 teaspoon salt
1/2 cup packed brown sugar
2 tablespoons toasted wheat germ
1 tablespoon ground flax-seed
4 tablespoons canola oil
1 tablespoon pure vanilla extract
the pulp of two vanilla beans

1. Preheat oven to 300 degrees F. Spray a large baking sheet with nonstick cooking spray or line with parchment or Silpat. In a large bowl, stir together oats, almonds, coconut, salt, brown sugar, wheat germ and ground flax. 2. In separate small microwavable bowl, stir together canola oil  and vanilla. Heat in microwave for 30 seconds on 50% power. Add in vanilla bean pulp and whisk with a fork to separate beans. 3. Pour wet ingredients over dry ingredients and stir until everything is well coated. 4. Spread granola in an even layer over the baking sheet. Bake for 15 minutes, stir, and then bake for 15-20 minutes longer until golden brown. 5. Let cool completely, stirring occasionally to break up chunks. 6. Store in airtight container. Makes approximately 5 cups.

Chocolate Guinness Cupcakes

Chocolate, beer and cupcakes? I’m sure many of you are thinking it couldn’t get any better. I wasn’t sure at first since you all know I don’t really like chocolate cake and am not a beer drinker. Well, I am glad I tried them out because they were quite delicious.

You can definitely taste the beer in the batter which surprised me since the Blue Moon Cupcakes I made last month didn’t leave a boozy flavor behind after baking. Probably because Guinness is such a deep, strong flavored stout. I couldn’t find dark chocolate cocoa so I just used regular but I can imagine they would be even more amazing with the dark chocolate. Cause if I’m eating chocolate I always pick dark. The vanilla bean whipped frosting was light, fluffy and really complimented the unique flavor of the cake.

This is the perfect cupcake for St. Patrick’s Day since they are made with Irish beer and all. I kept the decor simple since I made them for a friend’s housewarming party but they would be so fun dressed up with some St. Patty’s cupcake picks or course green sugar.

Want another reason to eat these? They are good for you. Yep, you heard me right. Studies claim Guinness is good for your heart because of the antioxidants in it (like in some fruits and veggies). Drink a beer or eat a cupcake instead of your fruits and veggies. Maybe you shouldn’t take advice from me….it’s questionable.

And this is what happens when you have a not so steady setup….a mass cupcake suicide. I lost 5, so sad.

Chocolate Guinness Cupcakes
recipe from Sweetapolita

1 1/2 cups (12 fluid ounces) stout or dark beer (I used Guinness)
1 1/2 cups (3 sticks) unsalted butter, cut into cubes
1  cup sifted King Arthur Double-Dutch Dark Cocoa or Dutch-process cocoa
3 cups all-purpose flour
3 cups granulated sugar
2 1/4 teaspoons baking powder
1 teaspoon salt
3 large eggs, at room temperature
2/3 cup sour cream, at room temperature

1. Preheat oven to 350°F. Line cupcake tin with liners (I got 32 cupcakes out of the batter).

2. Place the stout and butter in a large, heavy saucepan and heat on medium heat until the butter melts, stirring occasionally. Remove the pan from the heat, and whisk in the sifted cocoa powder until smooth. Pour into a large heatproof measuring cup or bowl and let cool.

3. In a medium bowl, whisk together dry ingredients: flour, sugar, baking powder and salt. Set aside.

4. In the bowl of an electric mixer fitted with the paddle attachment (flat beater), mix the eggs and sour cream on medium speed (I use #4 on KitchenAid) until well combined, about 3 minutes.

5. Add the cooled cocoa mixture, and mix on medium speed (I use #4 on KitchenAid)  until combined, about 1 minute.

6. Add the dry ingredients slowly and combine on low-speed (I use #2 on KitchenAid) until blended, making sure to scrape the sides and bottom of bowl, and then mix for another minute.

7. Scoop batter into prepared cupcake tins. Bake until toothpick inserted into center comes clean, about 15-20 minutes.

8. Let cupcakes cool on wire racks for about 10 minutes, remove from cupcake pan and cool completely on wire rack. Frost cupcakes.

Whipped Vanilla Bean Frosting

3 sticks + 2 tablespoons unsalted butter, softened and cut into cubes
3 cups sifted  confectioners’ sugar
3 tablespoons milk
1 vanilla bean, scraped
1 teaspoon pure vanilla extract
pinch of salt

1. In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed (I use “4″ on my KitchenAid). Butter will become very pale & creamy.

2. Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy, and fluffy.

3. Best used right away.

Recipe linked to Mangia Monday, Totally Tasty Tuesday, Tasty Tuesday, Tempt My Tummy Tuesday, These Chicks Cooked, What I Whipped Up Wednesday, Cast Party Wednesday, Full Plate Thursday and Fusion Friday.

Cinnamon Vanilla Bean Ice Cream

I have never been a fan of plain vanilla ice cream. It lacks that something special that I need in ice cream. But if said vanilla ice cream is speckled with beautiful little vanilla beans then I’m totally down. After making these yummy Apple Hand Pies, I knew a fresh vanilla bean ice cream would be the perfect accompaniment. After a quick search I came up with some tasty looking recipes but for some reason, I felt I needed to continue my quest. Shortly after, I came across this cinnamon vanilla bean ice cream recipe. I don’t know what could be more perfect to go with apple pie!

I love cinnamon anything but I have never tried cinnamon ice cream. After trying this, I don’t know why I waited so long. The combination of vanilla and cinnamon is sweet and slightly spicy. It was truly the perfect compliment to the cinnamon-y apple pies.

Cinnamon Vanilla Bean Ice Cream
recipe from Smells Like Home

1 cup whole milk
3/4 cup sugar
2 cups heavy cream, divided
Pinch of salt
1 vanilla bean, split in half lengthwise
10 (3-inch) cinnamon sticks, broken up
5 large egg yolks

1. Warm the milk, sugar, 1 cup of the cream, and salt in a medium  saucepan.  Scrape the seeds from the vanilla bean into the warm milk and  add the bean into the warm milk as well.  Add in the broken-up cinnamon sticks.  Cover,  remove from the heat, and let steep at room temperature for 1 hour.
2. Over  medium low heat, rewarm the milk mixture.  With a slotted spoon, remove  the cinnamon stick pieces and discard.  Pour the remaining 1 cup cream  into a large bowl and set a mesh  strainer on top.
3. In a separate medium bowl, whisk together the  egg  yolks.  Slowly pour the warm mixture into the egg yolks (you can also  use a large ladle here to reduce the mess of pouring), whisking  constantly, then scrape the warmed egg yolks back into the saucepan.
4. Stir the mixture constantly over medium heat with a heatproof  spatula, scraping the bottom as you stir, until the mixture thickens and  coats the spatula.  Pour the custard through the strainer and stir it  into the cream.  Stir until cool over an ice bath.
5. Chill the mixture thoroughly in the refrigerator (overnight is best).  When ready to  churn, freeze the mixture in your ice cream maker according to  the manufacturer’s instructions.

This recipe is linked to:
Sweet as Sugar Cookies
A Well-Seasoned Life

Vanilla Bean Buttercream and Completed 4th of July Cupcakes!

So this is the final installation of my 4th of July cupcake “series.” The ultimate, sweet, creamy and dreamy frosting! I’m pretty sure if a recipe is from the Brown Eyed Baker that you really can’t go wrong and I’m definitely glad that I gave her Vanilla Bean Buttercream a try! These disappeared quickly among our big crowd and from the one bite I got I totally understand.

I didn’t want to go with anything too out there so I thought my favorite white cake recipe would be great topped with this frosting. Anything with vanilla bean is sure to be a hit with me. My favorite drink at Starbucks (I don’t like coffee) is the Vanilla Bean Frappuccino and this buttercream totally tastes like it…amazing. I’m not usually a huge fan of frosting, especially buttercream, because it’s always sugary but this was just the right consistency and sweetness. I could have eaten it with a spoon.

After frosting a few pretty ones for pictures, my sweet 2nd cousin went in for the kill with her cupcake decorating skills. She was so sweet and waited very patiently for me to frost and photograph my cupcakes before it was her turn to help. I think she did a pretty darn good job for a 3 year old.

Here’s a great tip for filling piping bags without making a huge mess. Fit the piping bag with your tip then place it in a glass. Fold the bag over the glass then fill it with your frosting. Pull the bag back up and pipe.

I really hope you enjoy these amazing recipes, you won’t regret it.

Vanilla Bean Buttercream
recipe from Brown Eyed Baker
Yield: 3 cups (Enough for 24 cupcakes)

2½ sticks unsalted butter, softened
1 vanilla bean, halved lengthwise
2½ cups confectioners’ sugar
Pinch salt
1 teaspoon vanilla extract
2 Tablespoons heavy cream

1. In a standing mixer fitted with the whisk attachment, beat the butter at medium-high speed until smooth, about 20 seconds. Using a paring knife, scrape seeds from vanilla bean into butter and beat mixture at medium-high speed to combine, about 15 seconds.
2. Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 1 minute. Scrape down the bowl and beat at medium speed until mixture is fully incorporated, about 30 seconds; scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 20 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

Linked to:
Sweet as Sugar Cookies
Cupcake Apothecary
Everyday Sisters