Strawberry-Rhubarb Compote with Vanilla & Cardamom

Cardamom gives this compote an alluring flavor. It’s excellent spooned over ice cream, cheesecake, or panna cotta, and even as a spread for a pork sandwich. It will keep, covered and refrigerated, for up to 4 days.

• 4 cups 1/2-inch-thick sliced rhubarb (about 1-1/4 lb.)
• 1/2 cup granulated sugar; more to taste
• 6 Tbs. fresh orange juice; more to taste
• 3 Tbs. honey
• 1/4 tsp. plus 1/8 tsp. ground cardamom
• 1/4 tsp. kosher salt
• 1 small vanilla bean
• 3 cups hulled and thickly sliced strawberries (about 2 pints)

Combine the rhubarb, sugar, orange juice, honey, all the cardamom, and salt in a heavy-bottomed stainless steel 3-qt. saucepan. With a paring knife, slit open the vanilla bean lengthwise, scrape out the seeds with the back of the knife, and add the seeds and the scraped pod to the saucepan.

Bring to a simmer over medium-low heat, stirring often. Simmer until the rhubarb releases its juice and becomes tender but still retains its shape, 5 to 6 minutes. Add the strawberries and simmer until they start to soften and the rhubarb breaks down slightly, 1 to 3 minutes.

Pour the mixture into a bowl. Make an ice bath by filling a larger bowl with ice and water. Chill the compote over the ice bath at room temperature, stirring occasionally, until completely cool, 10 to 15 minutes. Discard the vanilla pod. Taste the compote and add more sugar and orange juice, if needed.

Bourbon-Vanilla Bean Pumpkin Pie

• 1/2 cup whole milk 
• 1/2 cup heavy cream
• 1 vanilla bean, split and scraped
• 15-oz. can pure pumpkin
• 2/3 cup packed dark brown sugar
• 1/2 tsp. table salt
• 1/2 tsp. ground cinnamon
• 1/8 tsp. freshly grated nutmeg
• 3 large eggs, at room temperature
• 1-1/2 Tbs. bourbon
• 1 blind-baked Basic Pie Pastry shell

Position a rack in the center of the oven, set a rimmed baking sheet on the rack, and heat the oven to 425°F.

In a medium saucepan, bring the milk, cream, vanilla bean, and scraped seeds to a boil. Remove from the heat and let the mixture steep for 20 minutes.

Remove the vanilla bean from the milk and cream, scraping off any residual seeds into the milk. Return the pan to medium heat until the milk is hot but not boiling, about 2 minutes. Turn off the heat, leaving the pan on the burner. Whisk in the pumpkin, brown sugar, salt, cinnamon, and nutmeg until smooth. One at a time, add the eggs, whisking constantly. Stir in the bourbon. 

Pour the filling into the pie shell and put the pie on the hot baking sheet in the oven. Bake for 10 minutes and then reduce the oven temperature to 350°F. Bake until the center of the pie no longer wobbles when the pan is nudged (a slight jiggle is fine) 30 to 35 minutes more. Transfer the pie to a rack and let it cool completely before serving.

Coffee-Caramel Pots de Crème

• 2/3 cup granulated sugar  
• 1/4 cup water
• 3-1/2 cups heavy cream
• 1/2 vanilla bean, seeds scraped and pod reserved (or 2 tsp. pure vanilla extract)
• 1 Tbs. ground espresso (or 2 tsp. instant coffee or instant espresso granules)
• 10 large egg yolks

Put a large pot of water on to boil for the water bath. Position a rack in the middle of the oven and heat the oven to 325°F. Put eight 6-oz. ramekins in a large roasting pan or baking dish with high sides.

Make the caramel cream:

In a medium saucepan, combine the sugar and water and cook over medium heat until the sugar dissolves. Raise the heat to high and cook, swirling the pan occasionally, until the mixture is deep amber. Remove the pan from the heat and add a few tablespoons of the cream. Be careful—the hot caramel will spatter. Add a bit more cream and then the rest. The caramel will seize and harden, but it will melt in the cream as you simmer it. Set the pan over medium-low heat. Add the vanilla seeds and pod (if you’re using extract, don’t add it yet) and the espresso or coffee to the caramel cream. While stirring constantly, slowly bring the cream to just below a boil; remove from the heat. In a medium bowl, beat the egg yolks until smooth. Whisk a ladleful of the caramel cream into the yolks and then whisk the yolk mixture into the saucepan with the rest of the caramel cream. Cook slowly, stirring constantly, until the mixture reaches 170°F on an instant-read thermometer, 3 to 4 min. Strain immediately through cheesecloth or a fine sieve. If you’re using vanilla extract, stir it in now.

Bake the custards:

Divide the mixture among the ramekins in the roasting pan. Pull out the oven shelf, put the roasting pan on it (be sure it’s stable), and pour enough boiling water into the pan so that it comes halfway up the sides of the ramekins. Cover the ramekins with a sheet of foil (simply lay the sheet on top, don’t crimp the edges) and bake for 25 to 45-min.—start checking early—until the custards are set about 1/4 inch in from the sides, the centers respond with a firm jiggle (not a wavelike motion) when you nudge the ramekins, and the centers of the custards register 150° to 155°F on an instant-read thermometer (the hole left by the thermometer will close up as the custards firm). Let the custards cool to room temperature in their water bath. Remove the custards from the bath, cover them with plastic, and refrigerate for at least 8 hours and up to two days before serving. Garnish with a dollop of whipped cream (or a rosette from a pastry bag). Or try a sliver of candied citrus peel, a sprig of mint or another delicate herb, or a candied flower (available from Meadowsweets).

Vanilla & Sour Cream Pound Cake with Vanilla Glaze

Vanilla beans and their tiny seeds lend an especially intense flavor and heavenly aroma to any dessert. Here, we've got double the vanilla; the seeds are incorporated in both the cake and the glaze, creating not only delicious flavor, but also a beautifully speckled thick glaze.  

For the cake:

• 1/2 lb. (1 cup) unsalted butter, softened at room temperature; more for the pan
• 13-1/2 oz. (3 cups) unbleached all-purpose flour; more for the  pan
• 2-1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/2 tsp. table salt
• 1-1/2 cups granulated sugar
• Seeds scraped from 3/4 vanilla bean, or 2-1/2  tsp. pure vanilla extract
• 6 large eggs
• 1 cup sour cream

Tip:

It's important not to forget the salt in vanilla recipes. Without it, the vanilla flavor will be flat and boring.

For the glaze:

• 4 oz. (1 cup) confectioners’ sugar, sifted if lumpy
• 3 Tbs. heavy cream
• 1 Tbs. light corn syrup
• Seeds scraped from 1/4 vanilla bean, or 1/2 tsp. pure vanilla extract

Make the cake:

Position a rack in the center of the oven and heat the oven to 325°F. Grease and lightly flour the bottom and sides of a 10-cup fluted tube pan.

In a medium bowl, combine the flour, baking powder, baking soda, and salt; whisk until well blended. Beat the butter on medium-high speed with a stand mixer fitted with a paddle attachment (or use a large bowl and a hand-held electric mixer) until smooth, 1 min. Add the sugar and vanilla bean seeds or extract and continue beating until well combined and fluffy, 2 min. Stop to scrape the bowl as needed. Add the eggs, one at a time, beating well for 30 seconds and then stopping to scrape the bowl after each addition. Add half of the flour mixture and mix on low speed until just blended. Add the sour cream and mix until just blended. Add the remaining flour mixture and beat on low speed until just blended.

Scrape the batter into the prepared pan and spread evenly with a rubber spatula. Bake until the top of the cake is light brown and a cake tester or toothpick inserted in the center comes out with just a few small crumbs attached, 50 to 55 min.

Transfer the cake pan to a rack and let cool for about 15 min. If necessary, run a knife between the cake and the pan to loosen the cake. Invert the cake onto the rack and lift off the pan. Set the rack over a large sheet of waxed paper or foil (to catch the glaze later) and let the cake cool completely.

Glaze the cake:

In a small bowl, combine the confecctioners’ sugar, heavy cream, corn syrup, and vanilla bean seeds or extract. Stir until well blended, smooth, and shiny. The glaze should be thick but fluid enough to fall from a spoon. If it isn’t, add more cream, 1 tsp. at a time, until the glaze thins to the right consistency. Spoon the glaze evenly over the top of the cake. The glaze should form thick ribbons that drip down the sides of the cake. If the glaze resists dripping on its own, use the back of the spoon to encourage it. Let the glaze set for at least 1 hour before serving. Store loosely covered at room temperature for up to three days. (The cake can also be frozen unglazed.)

Soft & Chewy Vanilla Cookies

These thin, delicate rounds have a heady vanilla perfume—perfect with hot or iced tea or as a snack at any time of the day. The cookies can be eaten as is (my favorite way) or sandwiched with a bit of your favorite fruit preserves.

• 6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour
• 1/2 tsp. table salt
• 1/4 tsp. baking powder
• 6 oz. (3/4 cup) unsalted butter, softened at room temperature
• 1-1/4 cups granulated sugar
• Seeds scraped from 1 vanilla bean, or 1-1/2 tsp. pure vanilla extract
• 2 large eggs

Tip:

It's important not to forget the salt in vanilla recipes. Without it, the vanilla flavor will be flat and boring.

Position the oven racks in the top and bottom thirds of the oven and heat the oven to 375°F. Line two cookie sheets with parchment.

In a medium bowl, whisk the flour, salt, and baking powder until well blended. In another medium bowl, beat the butter on medium-high speed with an electric mixer (a hand-held works well) until smooth. Add the sugar and vanilla bean seeds or extract and continue beating until well combined, about 2 min. Add the eggs and beat until well blended, about 1 min. longer. Add the flour mixture and mix on low speed until just blended, about 30 seconds.

Using a 1-tablespoon cookie scoop or two tablespoons, arrange heaping tablespoonfuls of the dough in mounds about 3 inches apart on the prepared cookie sheets. Bake two sheets at a time, swapping the sheets’ positions half way through baking, until the edges are golden brown, 10 to 14  min.

Set the sheets on racks and let cool for 5 min. before transferring the cookies to the racks to cool completely. Using cooled cookie sheets, bake the remaining cookie dough.

Classic Vanilla Layer Cake with Vanilla Mascarpone Frosting & Raspberries

For the cake layers:

• 1/2 lb. (1 cup) unsalted butter, softened at room temperature; more for the pan
• All-purpose flour for the pan
• 12 oz. (3 cups) cake flour
• 1 Tbs. plus 1 tsp. baking powder
• 3/4 tsp. table salt
• 1-3/4 cups granulated sugar
• Seeds scraped from 3/4 vanilla bean, or 2 tsp. pure vanilla extract
• 1 cup whole milk
• 6 large egg whites, at room temperature

For the frosting:

• 1 lb. mascarpone cheese, at room temperature
• 2 cups heavy cream
• 2/3 cup granulated sugar
• Seeds scraped from 1 vanilla bean, or 2 tsp. pure vanilla extract
• Pinch table salt

• 2 pints raspberries, rinsed and patted dry

Make the cake:

Position a rack in the center of the oven and heat the oven to 350°F. Grease the bottom and sides of two 9-inch round cake pans. Line the bottoms with parchment and lightly flour the sides of the pans, tapping out any excess.

Sift the cake flour, baking powder, and salt onto a paper plate or into a medium bowl. In a large bowl, beat the butter with a stand mixer fitted with the paddle attachment (or a hand-held electric mixer) on medium speed until smooth, 1 min. Add 1-1/2 cups of the sugar and the vanilla bean seeds or extract. Continue beating until well combined and fluffy, 2 min. Stop to scrape the bowl as needed. Oon low speed, add the one-third of the dry ingredients at a time, alternating with 1/2 cup of the milk at a time, beginning and ending with the flour. After the last addition, scrape the bowl and mix for about 30 seconds to mix the batter fully.

In a medium bowl, beat the egg whites with an electric mixer (a stand mixer fitted with the whisk attachment or a hand-held) on medium-high speed until soft peaks form. Increase the speed to high and gradually add the remaining 1/4 cup sugar. Continue beating until the whites form medium-firm peaks. Using a rubber spatula, scoop up about one-quarter of the whites and stir them gently into the cake batter to lighten it. Gently fold in the remaining whites until just blended.

Scrape the batter evenly into the prepared pans. Bake until the tops are light brown and a toothpick or cake tester inserted in the center of the cake comes out clean, about 30 min. Set the pans on a rack and let cool for about 15 min. Run a  knife between the cake and the pan to loosen each cake. Invert the layers onto a rack, lift off the pans and peel away the parchment. Let cool completely.

Make the frosting:

In a medium bowl, combine the mascarpone, cream, sugar, vanilla seeds or extract, and salt. Using an electric mixer, beat on low speed until almost smooth, 30 to 60 seconds. Increase the speed to medium high and beat until the mixture is thick and holds firm peaks, another 30 to 60 seconds. Don’t overbeat or the frosting will look grainy.

Assemble the cake:

Using your hands, gently brush away any excess crumbs from the layers. Set one cake layer, top side down, on a flat serving plate. To protect the plate from smears, slide small strips of foil or parchment under the bottom of the cake to cover the plate. Using a metal spatula or the back edge of a table knife, spread about 2 cups of the frosting evenly over the layer. Arrange about half the berries in a single layer on the frosting but leave a half-inch ring of space around the edge of the cake uncovered. Place the second cake layer, top side down, on top of the frosting. Be sure the sides are aligned and then press gently on the layer. Apply a very thin layer of frosting over the entire cake to seal in any stray crumbs. Chill in the refrigerator for 5 min. Spread the remaining frosting over the top and sides of the cake, leaving lots of swirls and peaks on the top. Garnish the top with remaining berries. Carefully remove the foil or parchment strips from under the cake. Refrigerate the cake for 4 hours or up to two days. To keep the fruit looking fresh, cover the cake loosely with plastic after it has chilled for 1 hour.

Arrange half of the berries on the frosting; use any less-than-perfect berries for this layer.

Apply a crumb coat—a very thin layer of frosting—over the entire cake.

Vanilla Bean–Mayonnaise Cupcakes with Chocolate Icing

As an ingredient in cake, mayonnaise makes perfect sense. It is made of eggs and oil, both common cake ingredients. Oil cakes, in general, tend to be very moist, and this one is no exception. I’ve added a vanilla bean, which brings deep flavor to the already moist and delicious cake. The glossy chocolate icing was a specialty of my grandmother.

For the cupcakes:

• 1 cup whole milk
• 1 vanilla bean
• 2-1/2 cups cake flour
• 1-3/4 tsp. baking powder
• 1/2 tsp. kosher salt
• 1 cup real mayonnaise
• 1 cup granulated sugar

For the icing:

• 2 Tbs. unsalted butter
• 2 (1-oz.) squares unsweetened chocolate
• 1 cup confectioners’ sugar
• 3 Tbs. whole milk
• 1/2 tsp. vanilla extract
• 1/4 tsp. kosher salt

Make the cupcakes:

Preheat the oven to 350°F, with a rack in the middle. Line 16 cupcake cups with liners.

Add the milk to a small saucepan. Split the vanilla bean lengthwise and scrape the seeds into the milk with the side of a paring knife. Add the vanilla pod and bring the milk to a simmer, then remove from the heat. Cover the saucepan and let steep for 10 minutes. Discard the vanilla pod and cool the milk to room temperature. Whisk together the flour, baking powder, and salt.

Beat together the mayonnaise and sugar in a large bowl until they are well combined. Add half the flour mixture, then beat in the milk. Beat in the remaining flour mixture. (The batter will be loose.) Divide the batter evenly among the cupcake liners.

Bake until the cupcakes are puffed and a toothpick inserted into the center comes out clean, about 20 minutes. Remove from the cupcake cups and cool on a rack.

Make the icing:

Melt the butter in a medium saucepan over low heat. Add
the chocolate and stir until it is melted. Remove from the heat and add
the confectioners’ sugar, milk, vanilla, and salt and beat with a woodenspoon until the icing is smooth and glossy. Let the icing cool
slightly.

Spread the icing over the cooled cupcakes and serve.

Coffee-Caramel Pots de Crème

• 2/3 cup granulated sugar  
• 1/4 cup water
• 3-1/2 cups heavy cream
• 1/2 vanilla bean, seeds scraped and pod reserved (or 2 tsp. pure vanilla extract)
• 1 Tbs. ground espresso (or 2 tsp. instant coffee or instant espresso granules)
• 10 large egg yolks

Put a large pot of water on to boil for the water bath. Position a rack in the middle of the oven and heat the oven to 325°F. Put eight 6-oz. ramekins in a large roasting pan or baking dish with high sides.

Make the caramel cream:

In a medium saucepan, combine the sugar and water and cook over medium heat until the sugar dissolves. Raise the heat to high and cook, swirling the pan occasionally, until the mixture is deep amber. Remove the pan from the heat and add a few tablespoons of the cream. Be careful—the hot caramel will spatter. Add a bit more cream and then the rest. The caramel will seize and harden, but it will melt in the cream as you simmer it. Set the pan over medium-low heat. Add the vanilla seeds and pod (if you’re using extract, don’t add it yet) and the espresso or coffee to the caramel cream. While stirring constantly, slowly bring the cream to just below a boil; remove from the heat. In a medium bowl, beat the egg yolks until smooth. Whisk a ladleful of the caramel cream into the yolks and then whisk the yolk mixture into the saucepan with the rest of the caramel cream. Cook slowly, stirring constantly, until the mixture reaches 170°F on an instant-read thermometer, 3 to 4 min. Strain immediately through cheesecloth or a fine sieve. If you’re using vanilla extract, stir it in now.

Bake the custards:

Divide the mixture among the ramekins in the roasting pan. Pull out the oven shelf, put the roasting pan on it (be sure it’s stable), and pour enough boiling water into the pan so that it comes halfway up the sides of the ramekins. Cover the ramekins with a sheet of foil (simply lay the sheet on top, don’t crimp the edges) and bake for 25 to 45-min.—start checking early—until the custards are set about 1/4 inch in from the sides, the centers respond with a firm jiggle (not a wavelike motion) when you nudge the ramekins, and the centers of the custards register 150° to 155°F on an instant-read thermometer (the hole left by the thermometer will close up as the custards firm). Let the custards cool to room temperature in their water bath. Remove the custards from the bath, cover them with plastic, and refrigerate for at least 8 hours and up to two days before serving. Garnish with a dollop of whipped cream (or a rosette from a pastry bag). Or try a sliver of candied citrus peel, a sprig of mint or another delicate herb, or a candied flower (available from Meadowsweets).

Vanilla Cloud Cake

This cake is something special, living up to its ethereal name, with a serious punch of vanilla flavor. Have an empty wine bottle or similar vessel at the ready for inverting the cake during the cooling process–you want the pan to be high above the countertop so air can circulate all around as the cake cools.

For the cake

• 1-1/2 cups superfine sugar, divided
• 3/4 cup cake flour
• 2 cups egg whites (about 16 large egg whites), at room temperature
• 2 tsp. cream of tartar
• 1/2 tsp. salt
• 1 Tbs. vanilla bean paste

Tip:

You can make superfine sugar by grinding granulated sugar in a food processor or clean coffee grinder

For the frosting

• 8 oz. cream cheese, at room temperature
• 6 oz. white chocolate, melted and cooled
• 2 cups heavy cream, very cold
• 1 Tbs. pure vanilla extract
• 1 tsp. vanilla bean paste

To make the cake

Position a rack in the lower third of the oven and preheat oven to 350°F. Sift together half of the sugar and flour into a medium bowl.

In the bowl of a stand bowl mixer fitted with the whisk attachment, beat egg whites, cream of tartar, and salt on medium-high speed until mixture holds soft peaks, 2 to 3 minutes. With the mixer still running, slowly pour in the remaining sugar and beat until mixture is glossy and holds stiff peaks. Beat in vanilla bean paste.

Sift flour mixture in three additions into egg-white mixture, gently folding after each addition to incorporate. Scrape batter into a 10-inch angel food cake pan with a removable bottom and smooth the top with a spatula. Bake for 40 to 45 minutes, or until cake is deeply golden with a deep crack in the surface and a toothpick inserted into the center comes out with just a few moist crumbs (a metal tester will come out clean even if cake is not done). Invert the pan onto the bottle and let cool completely. Run a thin spatula along the sides and around the center of the cake to loosen from pan and transfer to a serving platter.

To make the frosting

To make the frosting, beat together cream cheese and white chocolate in the bowl of a stand mixer until smooth and creamy. In a separate bowl, whip together cream, vanilla extract, and vanilla bean paste until stiff peaks form. Gently stir about one-third of the whipped cream into the cream cheese mixture to lighten it, then gently fold in the remaining whipped cream.

Frost the cake generously, using the back of a tablespoon to create swoops and swirls.

Homemade Marshmallow Chicks

The taste and texture (to say nothing about the all-natural ingredients) of these homemade Easter treats are so much better than the store-bought variety that it would be a shame not to make them from scratch. Though some recipes call for gelatin and egg whites, this non-egg white version is much easier to work with. Not every homemade chick will be perfect, nor will they all look the same. Once they are coated with sugar and the little eyes are in place, they will look adorable.

• 4 jars (3-1/2 oz. each) colored sugars
• 1-1/4 cups water, divided
• 3 packages (1/4 oz. each)unflavored powdered gelatin
• 1 large vanilla bean, seeds scraped, or 1-1/2 tsp. pure vanilla bean paste
• Pinch of table salt
• 2 cups (14 oz.) granulated sugar
• 1/2 cup light corn syrup
• About 96 mini chocolate chips or mini M&M’s®

Line two cookie sheets with nonstick liners and lightly grease. Put the colored sugars in separate shallow bowls.

Pour 3/4 cup of the water into bowl of a heavy-duty mixer fitted with whisk attachment and sprinkle the gelatin over the water. Let sit until the gelatin is moist and plump, about 5 minutes. Add the vanilla bean seeds and salt. (They’ll stay on top of the gelatin for now.)

Put the remaining 1/2 cup water, the sugar, and corn syrup in a medium heavy saucepan. Cook, stirring, over low heat until the sugar dissolves. Set a candy thermometer in the pan and increase the heat to high and bring to a boil. Boil, without stirring, until the hot syrup is 258°F.

With the mixer on medium-low speed, slowly pour the hot syrup into the gelatin mixture in a thin stream down the side of the bowl (avoid pouring syrup onto the whisk, as it will splash against the sides of the bowl). Gradually increase the speed to medium-high and beat until the mixture is very thick, about 10 minutes. The outside of the bowl will still feel quite warm. It’s important to work with the marshmallow while it’s still warm—it’s difficult to pipe when it’s cold and stiff.

Fit a large round tip 1/2- or 2/3-inch (I use an Ateco #5 or #7) into a pastry bag and fill the bag with some of the marshmallow. Pipe the marshmallow into 3-inch-long by 1-inch-wide logs, spacing them about 1 inch apart on the prepared cookie sheets. As you reach the end of a log, keep pressure on the bag and in one continuous motion, lift the pastry tip up and pipe more marshmallow on top of the log going back about 1 inch. Release any pressure on the pastry bag and pull the tip up and out to form a beak. Reload the pastry bag with marshmallow as needed.

Sprinkle each shape with colored sugar, using your fingers to pat the sugar onto the marshmallow to cover almost completely, then set the cookie sheets aside until the shapes are completely cool but still tacky, about 1 hour. Using your fingers and working with one marshmallow at a time, lift the marshmallows from the sheets and roll in the bowl of colored sugars, pressing the shapes into the sugar lightly to cover completely. Return the shapes to the same sheets. Dap a bit of the remaining marshmallow from the bowl onto the flat side of the mini chocolate chips and press onto the shapes to form “eyes.” Set the sheets aside until the marshmallows are completely cool and no longer tacky, about 2 hours. Stow in an airtight container for up to 1 week.

Glazed Vanilla Bean Doughnuts

Warm fried dough. Sweet vanilla bean glaze. Enough said.

For the doughnuts

• 1 Tbs. dry active yeast
• 1/4 cup warm water (110°F to 115°F)
• 3 Tbs. granulated sugar, divided
• 1 cup whole milk, at room temperature
• 1 Tbs. pure vanilla extract
• Seeds scraped from 1/2 vanilla bean
• 3 large egg yolks, at room temperature
• 1/4 cup unsalted butter, melted and cooled
• 3-1/2 cups all-purpose flour, sifted, plus more for kneading
• 1-1/4 tsp. table salt
• Vegetable oil, for frying

For the glaze

• 1-1/2 cups confectioners’ sugar
• 2 Tbs. whole milk
• Pinch salt
• Seeds scraped from 1/2 vanilla bean

To make the doughnuts

In the bowl of a stand mixer, whisk together yeast, warm water, and 1 Tbs. of the sugar. Let stand until mixture is foamy, about 5 minutes. Whisk in the remaining 2 Tbs. sugar, milk, vanilla extract, vanilla seeds, egg yolks, and butter. Fit in the mixer with paddle attachment and begin mixing on low speed.

Add flour and salt and mix for 3 minutes, scraping down the sides of the bowl and the paddle often to keep the dough moving.

Turn out dough onto a lightly floured work surface and knead by hand several times, dusting with flour as needed. Place dough in a large oiled bowl and cover with plastic wrap. Let rest in a warm place until doubled in bulk, about 1-1/2 to 2 hours. (Alternatively, you can let it rise in the refrigerator overnight, 8 to 12 hours.)

Turn dough out onto a lightly floured work surface and roll to about 1/2 inch thick.

Cut out doughnuts with a 3-inch doughnut cutter, place on a parchment-lined baking sheet, and cover with a clean kitchen towel. Let rise for 30 to 45 minutes, or until doughnuts have doubled in size.

Pour 2-1/2 inches of vegetable oil into a 4- or 5-quart pot and heat it to 350°F. Fry doughnuts in batches of no more than 4 until they are deep golden brown. 2 minutes per side, turning only once (turning too often can result in greasy doughnuts). Transfer to paper towels to drain.

To make the glaze

For the glaze, whisk together the confectioners’ sugar, milk, salt, and vanilla seeds until smooth. Spoon glaze over warm doughnuts and serve.

Flourless Chocolate & Vanilla Marble Cake

This dense, luscious cake has a texture a little like fudge and a little like cheesecake. A small slice goes a long way.

For the vanilla batter:

• 8 oz. cream cheese, softened to room temperature
• 2/3 cup granulated sugar
• 1 large egg
• 1 tsp. pure vanilla extract

For the chocolate batter:

• 10 oz. bittersweet chocolate, finely chopped
• 5 oz. (10 Tbs.) unsalted butter, cut into 6 pieces
• 3 large eggs
• 1/3 cup granulated sugar
• 1 Tbs. dark rum or espresso
• 1 tsp. pure vanilla extract
• Pinch table salt

• Cocoa powder for dusting

Tip:

To slice the marble cake neatly, use a hot knife (run it under hot running water and dry it). Wipe the blade clean between slices.

Position an oven rack in the middle of the oven and heat the oven to 300°F. Lightly grease a 9x2-inch round cake pan and line the bottom with parchment.

Make the vanilla batter: In a medium bowl, beat the softened cream cheese with an electric mixer until smooth. Add the sugar and continue beating until well blended and no lumps remain. Add the egg and vanilla and beat just until blended. Set aside.

Make the chocolate batter:  In a medium bowl, melt the chocolate and butter in a large metal bowl over a pan of simmering water or in the microwave. Whisk until smooth and set aside to cool slightly. With a stand mixer fitted with the whip attachment (or with a hand mixer), beat the eggs, sugar, rum or espresso, vanilla, and salt on medium high until the mixture is pale and thick, 3 to 4 min. With the mixer on low, gradually pour in the chocolate mixture and continue beating until well blended.

Combine and bake: Spread about half of the chocolate batter in the bottom of the pan. Alternately add large scoopfuls of each of the remaining batters to the cake pan. Using a knife or the tip of a rubber spatula, gently swirl the two batters together so they're mixed but not completely blended. Rap the pan against the countertop several times to settle the batters.

Bake until a pick inserted about 2 inches from the edge comes out gooey but not liquid, 40 to 42 min.; don't overbake. The top will be puffed and slightly cracked, especially around the edges. It will sink down as it cools. Let cool on a rack until just slightly warm, about 1-1/2 hours. Loosen the cake from the pan by holding the pan almost perpendicular to the counter; tap the pan on the counter while rotating it clockwise. Invert onto a large flat plate or board. Remove the pan and carefully peel off the parchment. Sift some cocoa powder over the cake (this will make it easier to remove the slices when serving). Invert again onto a similar plate so that the top side is up. Let cool completely. Cover and refrigerate until very cold, at least 4 hours or overnight, or freeze.

Sprinkle cocoa on the bottom of the cake before inverting it onto another plate; the cocoa will keep the cake from sticking when you slice and serve it.

Chocolate Crackled Cookies

Decadent chocolate chunk cookies with a hint of smoky heat from the Ancho Chile Pepper will please the most refined palates. 

• 12 oz. semi-sweet baking chocolate, divided
• 3/4 cup flour  
•  2 tsp. McCormick® Gourmet Collection Saigon Cinnamon or 2 tsp. McCormick® Gourmet Collection Roasted Saigon Cinnamon 
• 1 tsp. McCormick® Gourmet Collection Ancho Chile Pepper 
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1/4 cup (1/2 stick) butter, softened
• 1/2 cup granulated sugar
• 1/4 cup firmly packed brown sugar
• 2 eggs, lightly beaten
• 2 tsp. McCormick® Pure Vanilla Extract
   

Heat oven to 375°F. Melt 8 oz. of the chocolate as directed on package. Set aside. Coarsely chop remaining 4 oz. chocolate. Mix flour, roasted cinnamon, ancho chile pepper, baking powder and salt in small bowl.

Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Add melted chocolate; beat until well blended. Gradually beat in flour mixture on low speed until well mixed. Stir in chopped chocolate. Drop dough by rounded tablespoons or medium cookie scoop 1-1/2 inches apart on parchment paper-lined baking sheets.

Bake about 10 minutes or just until cookies are set and slightly cracked on top. Transfer cookies on parchment paper to wire rack; cool completely.

Vanilla Cloud Cake

This cake is something special, living up to its ethereal name, with a serious punch of vanilla flavor. Have an empty wine bottle or similar vessel at the ready for inverting the cake during the cooling process–you want the pan to be high above the countertop so air can circulate all around as the cake cools.

For the cake

• 1-1/2 cups superfine sugar, divided
• 3/4 cup cake flour
• 2 cups egg whites (about 16 large egg whites), at room temperature
• 2 tsp. cream of tartar
• 1/2 tsp. salt
• 1 Tbs. vanilla bean paste

Tip:

You can make superfine sugar by grinding granulated sugar in a food processor or clean coffee grinder

For the frosting

• 8 oz. cream cheese, at room temperature
• 6 oz. white chocolate, melted and cooled
• 2 cups heavy cream, very cold
• 1 Tbs. pure vanilla extract
• 1 tsp. vanilla bean paste

To make the cake

Position a rack in the lower third of the oven and preheat oven to 350°F. Sift together half of the sugar and flour into a medium bowl.

In the bowl of a stand bowl mixer fitted with the whisk attachment, beat egg whites, cream of tartar, and salt on medium-high speed until mixture holds soft peaks, 2 to 3 minutes. With the mixer still running, slowly pour in the remaining sugar and beat until mixture is glossy and holds stiff peaks. Beat in vanilla bean paste.

Sift flour mixture in three additions into egg-white mixture, gently folding after each addition to incorporate. Scrape batter into a 10-inch angel food cake pan with a removable bottom and smooth the top with a spatula. Bake for 40 to 45 minutes, or until cake is deeply golden with a deep crack in the surface and a toothpick inserted into the center comes out with just a few moist crumbs (a metal tester will come out clean even if cake is not done). Invert the pan onto the bottle and let cool completely. Run a thin spatula along the sides and around the center of the cake to loosen from pan and transfer to a serving platter.

To make the frosting

To make the frosting, beat together cream cheese and white chocolate in the bowl of a stand mixer until smooth and creamy. In a separate bowl, whip together cream, vanilla extract, and vanilla bean paste until stiff peaks form. Gently stir about one-third of the whipped cream into the cream cheese mixture to lighten it, then gently fold in the remaining whipped cream.

Frost the cake generously, using the back of a tablespoon to create swoops and swirls.

Vanilla Sugar Cookies

• 8-1/2 oz. (1-3/4 cups) unbleached all-purpose flour
• 1/2 tsp. baking powder
• 1/2 tsp. table salt
• 1/2 lb. (1 cup) unsalted butter, softened at room temperature
• 1 cup granulated sugar; more for coating
• 1 large egg
• 1/2 tsp. pure vanilla extract

Tip:

For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.

Tip:

Note: Be sure to bake these cookies on a cookie sheet, not a rimmed baking sheet; otherwise, the dough will spread too much, and the cookies won’t retain a nice, round shape.

Position a rack in the center of the oven and heat the oven to 350°F. In a medium bowl, whisk the flour, baking powder, and salt to blend. Using a stand mixer with the paddle attachhment or a hand-held mixer, beat the butter and sugar on medium speed until light and fluffy, about 3 min. Scrape the bowl with a rubber spatula. Beat in the egg and vanilla until thoroughly combined, about 2 min. Scrape the bowl again. With the mixer on low speed, slowly blend in the flour until incorporated, about 30 seconds.

Drop the dough by rounded tablespoonfuls into a bowl of granulated sugar and roll to coat; then set the coated balls about 3 inches apart on ungreased cookie sheets.

Bake until the cookies are golden brown on the edges and slightly soft in the center, 15 to 18 min. Let the cookies cool on the sheet for 1 min. before transferring them to a rack to cool.

The cookies can be stored in an airtight container for up to three days.

Individual Vanilla Puddings

• 1/3 cup granulated sugar
• 5 tsp. cornstarch
• 1/4 tsp. table salt
• 13/4 cups whole milk
• 1/2 vanilla bean, split, or 3/4 tsp. pure vanilla extract
• 4 large egg yolks
• 2 Tbs. unsalted butter, cut into 4 pieces, at room temperature

Tip:

It's important not to forget the salt in vanilla recipes. Without it, the vanilla flavor will be flat and boring.

In a medium saucepan, whisk the sugar, cornstarch, and salt until well blended. Slowly pour in the milk, whisking constantly. Add the vanilla bean, if using. Set the pan over medium heat and bring to a simmer, whisking frequently, 3 to 10 min., depending on your stove and saucepan. Meanwhile, in a medium bowl, whisk the egg yolks until well blended.

When the milk mixture is thickened and simmering, slowly pour it into the egg yolks, whisking constantly. Pour the mixture back into the saucepan. Cook over medium heat, whisking constantly, until the mixture comes back to a boil, about 1 min. Remove the pan from the heat. With a fork, fish out the vanilla bean, if using, and use your fingers to scrape any remaining seeds into the pudding. Add the butter and, if using, the vanilla extract. Whisk until well blended. Divide the hot pudding evenly between four custard cups (or pour into a clean medium bowl). Gently press a piece of plastic wrap directly on the pudding’s surface to prevent a skin from forming. Refrigerate until chilled, about 2 hours or for up to three days.

Vanilla-Fig Skillet Cobbler with Spiced Shortbread Topping

Toasted hazelnuts and warm spices give the cookie-like topping on this cobbler a deep, rich flavor that’s reminiscent of linzer cookies.

For the topping

• 5-5/8 oz. (1-1/4 cups) unbleached all-purpose flour
• 2 oz. (1/2 cup) finely ground toasted hazelnuts
• 1/2 tsp. baking powder
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground ginger
• 1/4 tsp. table salt
• 1/8 tsp. ground nutmeg
• Pinch of ground cloves
• Pinch of ground white pepper (optional)
• 4 oz. (1/2 cup) unsalted butter, softened
• 1/2 cup firmly packed light brown sugar
• 3 large egg yolks
• 1 tsp. pure vanilla extract

For the filling

• 1/2 cup granulated sugar
• 2 tsp. unbleached all-purpose flour
• 1/4 tsp. table salt
• 2 oz. (4 Tbs.) unsalted butter, cut into 4 pieces
• 2 Tbs. fresh lemon juice
• 1 tsp. finely grated lemon zest
• 1 vanilla bean (about 5 inches long), halved lengthwise, seeds scraped out 
• 2 lb. firm-ripe fresh figs, trimmed and halved (or quartered if large)

Make the topping

In a medium bowl, combine the flour, hazelnuts, baking powder, cinnamon, ginger, salt, nutmeg (freshly ground is best), cloves, and white pepper (if using). Whisk until well blended.

In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light, 3 to 5 minutes. Add the egg yolks and vanilla and beat until well blended, about 1 minute. Add the flour mixture and mix on medium-low speed until well blended, about 1 minute.

Lay a large piece of plastic wrap on the counter. Scrape the dough onto the plastic. Using the plastic as an aid, shape the dough into a 7-1/2-inch-long log. Wrap in the plastic and refrigerate until firm, about 4 hours.

Cut the chilled dough into ten 3/4-inch-thick slices, wrap, and refrigerate until ready to bake the cobbler.

Make the filling

Tip:

Cast iron skillets are great, but not for this cobbler; their reactive surface can lend a metallic taste to the finished cobbler. Stick with a nonreactive skillet, such as stainless steel or enamel-lined cast iron.

Position a rack in the center of the oven and heat the oven to 375°F.

Put the sugar, flour, and salt in a 10-inch nonreactive, ovenproof skillet (8- to 10-cup capacity) and whisk until well blended. Add 1 cup water and the butter, lemon juice, lemon zest, and vanilla bean halves and seeds. Cook over medium-low heat, stirring occasionally, until the butter melts and the sugar dissolves, about 2 minutes. Increase the heat to medium and boil, whisking constantly, until thickened, about 1 minute. Cover and set aside off the heat to steep for at least 30 minutes and up to 2 hours.

Return the syrup to a boil over medium-low heat. Add the figs and cook, tossing gently, until very hot and beginning to release their juice, 3 to 5 minutes. Remove from the heat.

Assemble and bake

Spread the fruit into a relatively even layer. Arrange the topping slices randomly over the hot filling, leaving space between them.

Bake until the filling is bubbling and the topping is golden-brown (a toothpick inserted into a few pieces should come out clean), 25 to 35 minutes. Let sit about for 30 minutes to allow the filling to settle and thicken before serving.

Crème Brûlée Cookies

Bursting with vanilla flavor, these butter cookies sport the burnt-sugar topping of their namesake.

• 3 cups (13-1/2 oz.) unbleached all-purpose flour
• 2 tsp. baking powder
• 1 tsp. table salt
• 8 oz. (1 cup) unsalted butter, softened
• 1-1/2 cups plus 1/3 cup granulated sugar
• Seeds scraped from 2 large vanilla beans or 4 tsp. pure vanilla extract
• 2 large eggs plus 2 large egg yolks

In a medium bowl, whisk the flour, baking powder, and salt.


In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth, about 1 minute. Add 1-1/2 cups of the sugar and the vanilla seeds or extract and beat on medium speed until well blended, about 2 minutes. Add the eggs and yolks one at a time, mixing until blended after each addition. Add the flour mixture and mix on low speed until just blended, about 1 minute.


Turn the dough out onto a large piece of plastic wrap. Using the plastic as an aid, gently knead into a smooth dough (the dough will be soft). Shape into a 12-inch round log about 3 inches in diameter and wrap in the plastic. Cut an empty paper towel roll open. Gently rest the dough in the roll and refrigerate until chilled and very firm, about 4 hours. (The dough may be refrigerated for up to 3 days or frozen for up to 1 month.)


Position a rack in the center of the oven and heat the oven to 350°F. Line 2 or more cookie sheets with parchment or nonstick baking liners. Put the remaining 1/3 cup sugar in a small bowl.


Cut the dough into slices about 1/4 inch thick. Gently press one side of each cookie into the sugar to coat completely. Arrange the cookies sugar side up about 1 inch apart on the lined cookie sheets. Save the rest of the sugar for decorating the cookies. Bake, one sheet at a time, until golden-brown, 11 to 14 minutes. Let the cookies cool on the sheet for about 5 minutes and then transfer them to a rack to cool completely. (The cookies can be stored in an airtight container at room temperature for up 3 days before proceeding.)


Dip the sugared side of the cookies into the remaining sugar. Arrange the cookies sugar side up on a flameproof work surface. Pass the flame of a small kitchen torch over the cookie tops until evenly caramelized. Let cool completely, about 3 minutes, before serving.

Individual Vanilla Puddings

• 1/3 cup granulated sugar
• 5 tsp. cornstarch
• 1/4 tsp. table salt
• 13/4 cups whole milk
• 1/2 vanilla bean, split, or 3/4 tsp. pure vanilla extract
• 4 large egg yolks
• 2 Tbs. unsalted butter, cut into 4 pieces, at room temperature

Tip:

It's important not to forget the salt in vanilla recipes. Without it, the vanilla flavor will be flat and boring.

In a medium saucepan, whisk the sugar, cornstarch, and salt until well blended. Slowly pour in the milk, whisking constantly. Add the vanilla bean, if using. Set the pan over medium heat and bring to a simmer, whisking frequently, 3 to 10 min., depending on your stove and saucepan. Meanwhile, in a medium bowl, whisk the egg yolks until well blended.

When the milk mixture is thickened and simmering, slowly pour it into the egg yolks, whisking constantly. Pour the mixture back into the saucepan. Cook over medium heat, whisking constantly, until the mixture comes back to a boil, about 1 min. Remove the pan from the heat. With a fork, fish out the vanilla bean, if using, and use your fingers to scrape any remaining seeds into the pudding. Add the butter and, if using, the vanilla extract. Whisk until well blended. Divide the hot pudding evenly between four custard cups (or pour into a clean medium bowl). Gently press a piece of plastic wrap directly on the pudding’s surface to prevent a skin from forming. Refrigerate until chilled, about 2 hours or for up to three days.

Vanilla Sugar Cookies

• 8-1/2 oz. (1-3/4 cups) unbleached all-purpose flour
• 1/2 tsp. baking powder
• 1/2 tsp. table salt
• 1/2 lb. (1 cup) unsalted butter, softened at room temperature
• 1 cup granulated sugar; more for coating
• 1 large egg
• 1/2 tsp. pure vanilla extract

Tip:

For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.

Tip:

Note: Be sure to bake these cookies on a cookie sheet, not a rimmed baking sheet; otherwise, the dough will spread too much, and the cookies won’t retain a nice, round shape.

Position a rack in the center of the oven and heat the oven to 350°F. In a medium bowl, whisk the flour, baking powder, and salt to blend. Using a stand mixer with the paddle attachhment or a hand-held mixer, beat the butter and sugar on medium speed until light and fluffy, about 3 min. Scrape the bowl with a rubber spatula. Beat in the egg and vanilla until thoroughly combined, about 2 min. Scrape the bowl again. With the mixer on low speed, slowly blend in the flour until incorporated, about 30 seconds.

Drop the dough by rounded tablespoonfuls into a bowl of granulated sugar and roll to coat; then set the coated balls about 3 inches apart on ungreased cookie sheets.

Bake until the cookies are golden brown on the edges and slightly soft in the center, 15 to 18 min. Let the cookies cool on the sheet for 1 min. before transferring them to a rack to cool.

The cookies can be stored in an airtight container for up to three days.