Joy the Baker » vanilla bean

Vanilla Bean and Cocoa Nib Meringues

joythebaker — Wed, 18 Jan 2012 10:08:12 +0000

Have you ever spent a hearty sum of money on something… and then didn’t want to use it because it was so expensive?

I sometimes feel that way about my couch. Ok… I didn’t spend a ton of money on my couch… but, well… it felt like a lot of money at the time. As a result, I feel like the couch must be treated with the proper respect. God forbid someone should try and jump on it. Heck.. if someone sits down on it too hard (is that really even possible) I look at them sideways.

And don’t even get me started on the cat. He has nooooo respect. Probably because he has noooo concept of what money is.

My couch isn’t fancy. But… I feel like the very fact that I have a couch puts me on the fancier side of fancy. I spent a lot of years without a couch.

Don’t sit down to hard on my couch… that’s all I ask. Oh! and if you’re going to park your rear end for a prolonged amount of time, please rotate seat spots. You’re mushing my cushions. Nevermind that it’s a couch made for sitting and mushing. I’m unreasonable. I know. I truly am.

I feel like these cookies echo my fancy couch sentiments.

See… they have fancy ingredients in them. Cocoa nibs and vanilla beans deserve some respect. When these two ingredients meet in a cookie, the cookie should be held in the highest esteem… even if it’s just a light, puff-of-air meringue.

Treating yourself is important. Treating yourself to a couch, and then acting unreasonably about its use might be silly. But splurging of some crunchy cocoa nibs and baking them into cookies is a slightly easier treat. And your cat won’t scratch cocoa nibs.

These meringues were inspired by Tartine Bakery in San Francisco. Tartine is one of the best bakeries in the land. They’re people that do things right. It is a dream. Tartine has cocoa nib studded meringues that are perfect. You’ll want to order two… and you should… but you’ll probably only be able to eat one. Trust me.

Meringues require eggs. The brown yolk-y kind… not necessarily the wood or marble type, even though they’re pretty.

These cookies are so simple… but they have some really lovely splurge ingredients in them .

Cocoa Nibs add a crunchy, chocolate and coffee flavor. Vanilla Beans add that beautifully irresistible fragrance.

They’re special baking items… and totally worth the splurge.

I always want to swim in glossy, unbaked meringue. It’s like thick marshmallow cream.

Easily dollop with a big soup spoon. Keep it easy in the kitchen.

The parchment paper is a complete must. Parchment paper might seem like another splurge item… but it’s important. It’s not like foil. It’s only like parchment paper. There is no substitute.

Take a bite while the cookies are still on the baking sheet.

You know why? Because you’re grown. You made grown cookies. There’s no butter in them. And you you you are living a good life. Bite!

Eat off the baking tray… but please don’t forget to make things beautiful. Beautiful things always make me feel better. And! Since we’ve splurged on such lovely ingredients… we really should take out a pretty plate and brew a nice pot of coffee.

These cookies are light but crunchy. The centers are simultaneously hallow and chewy. They are a combination of delicate and rustic. Have them with hot coffee, red wine, or in bed with a glass of cold orange juice. It’s your world… and it’s a beautiful one.

Vanilla Bean and Cocoa Nib Meringues

makes 12 cookies

adapted from Food and Wine

Print this Recipe!

3 large egg whites, at room temperature

pinch of salt

1/4 teaspoon cream of tartar

1 vanilla bean, split and scrapped of seeds (or 1 teaspoon pure vanilla extract)

3/4 cup granulated sugar

3 tablespoons cocoa nibs

Place a rack in the upper third of the oven and preheat oven to 275 degrees F.

Line a baking sheet with parchment paper and set aside.

In a small bowl, stir together granulated sugar and vanilla bean scrapings with the back of a spoon. Press the vanilla bean scrapings into the sugar until well distributed and fragrant. Set aside.

Clean and dry the bowl of an electric stand mixer. Add egg whites and beat egg whites on medium speed until foamy. Add pinch of salt and cream of tartar. Increase speed to medium high and beat to soft peaks. The egg whites will be white and foamy, with large but tight bubbles.

Gradually add the granulated sugar, increasing the mixer speed to high. Beat for about 3 minutes on high speed, until stiff, glossy peaks form. Egg whites will be spoonable, but keep their shape when dolloped onto a baking sheet. Once thick, remove the bowl from the mixer and fold in cocoa nibs and vanilla extract (if you didn’t use vanilla bean).

On prepared baking sheet, dollop out egg white mixture by the two tablespoonful. Space about 1-inch apart, although the meringues won’t spread as they bake. Place in the oven and allow to cook for 60 to 70 minutes. Meringues will brown sightly on the top and feel hollow to the touch. Remove from the oven and allow to cool completely. Remove from the parchment and serve with coffee or mint tea.

Meringues will last, in an airtight container at room temperature, for up to 3 days.

Midnight Black Chocolate Pudding

joythebaker — Tue, 18 Oct 2011 04:58:09 +0000

So there’s this thing about me.

I really really don’t like making Halloween treats. Tombstone cupcakes. Spider web cookies. Witch finger snacks. Please… just please. I can’t get into it. I don’t want things to look dead, or bugged, or dismembered.

I want things to look sweet and chocolatey and dripping with caramel… and not blood-colored caramel. Please!

I feel like I should come clean now, before you expect some sort of zombie cake.

Oh. Also… I don’t really have time to make tombstone cupcakes. I’m dedicating most of my time to planning my super slutty panda bear costume.

I’m kidding.

…. I’m so so kidding.

Right?

I have a wonderfully exciting, secret ingredient in this Midnight Black Chocolate Pudding. It’s Black Onyx Cocoa Powder. See how black it is!? Especially compared to the regular cocoa powder hanging out in the back. See!? Intense.

Let me tell you a little about this cocoa powder.

Black Onyx Cocoa Powder has been alkalized to the max. That means that it’s acids have been super neutralized. If you’re using this cocoa powder in a recipe, you’ll probably want to pair it with baking powder, as it doesn’t have the acid to react with the baking soda.

Still with me?

This cocoa powder has less fat than regular (lighter) cocoa powder, so it may produce a more dry end product. It’s been suggested that you use half black cocoa and half regular cocoa. Black cocoa powder is an intense chocolate flavor. It smells like crushed up Oreo cookies. It makes cookies, puddings and cakes as dark as midnight! I’m so into it. It’s perfect in this pudding because there’s no worry of over drying.

Black Onyx Cocoa Powder is an awesome way for be to act Halloween-y without making slutty witch fingers.

I love this pudding recipe because it’s thickened by both egg yolks and cornstarch. The yolks provide a nice richness while the cornstarch is a no fail thickener.

Look how luscious!

Wait… is luscious an awkward word?

A little.

It’s like art… but it’s just a dirty dish.

See that orange flower back there? That was my attempt at festivity.

Please say you’re proud of me or something.

Oh hey! One more thing. In case you’re thinking of dressing up as the slutty version of a random something this Halloween, can I please please please suggest that you NOT DO THAT!?

I might have to write a whole blog post about that.

Let’s just stick to pudding for now.

This pudding is rich, dark, unapologetic. It’s chocolate right in your face!

Of course you can make this recipe using regular cocoa and not the fancy Black Onyx… but, hey! Try a little darkness. It’s the season.

Midnight Black Chocolate Pudding

makes 4 servings

adapted from Tyler Florence

Print this Recipe!

2 1/2 cups whole milk

1/2 cup plus 2 tablespoons granulated sugar (just 1/2 cup sugar if using regular cocoa powder)

1/3 cup black onyx cocoa powder

4 teaspoons cornstarch

1/4 teaspoon salt

3 large egg yolks

2 teaspoons vanilla extract or 1/2 vanilla bean

1 cup heavy cream

2 1/2 tablespoons granulated sugar

1/2 vanilla bean

pinch of salt

Place 2 cups milk in a medium saucepan with sugar and cocoa powder. Heat over medium heat until steaming and warm. You don’t necessarily have to boil the mixture, just heat it up and whisk it together.

In a medium bowl, whisk together remaining 1/2 cup milk, cornstarch, salt, egg yolks, and vanilla extract. Drizzle about half of the steaming hot chocolate milk into the egg mixture, whisking constantly. This will temper the eggs, making them a bit warm before they’re cooked over a flame. Return all of the chocolate, milk, egg mixture back to the saucepan. Heat over medium heat, whisking nearly constantly. Make sure the get into the corners of the pan where the pudding might stick and overcook.

When pudding starts to boil, continue to whisk and boil for about 2 to 3 minutes. Pudding will thicken. Remove from heat and spoon into 4 ramekins or jars. Cover with plastic wrap (on the surface of the pudding if you want to avoid pudding skin). Refrigerate for 4 hours or overnight.

For the whipped cream, whip together heavy cream, sugar, vanilla bean, and a pinch of salt. Dollop over cold pudding and serve.

Mocha Hot Fudge Sauce

joythebaker — Fri, 08 Jan 2010 09:16:31 +0000

I figured it out!

I finally figured out the answer to all of those desert island questions! You know… if you were stranded on a desert island blah blah blah… It turns out the answer is always always always hot fudge.

Watch. I’m sure you’ll agree.

Q: If you were trapped on a desert island, what one food would you want with you?

A: Hot fudge (and vanilla ice cream) for eternity.

Q: If you were trapped on a desert island and had one book with you, what would it be?

A: Gone with the Wind… covered in hot fudge.

Q: If you were trapped on a dessert island would you prefer waterproof matches or a broken down sail boat?

A: Um… hot fudge?

Q: Desert island roommate: George Clooney or Gerard Butler?

A: This is a trick question… obviously. Gerard Butler with a side of hot fudge.

See? Hot fudge. Always the right answer. Amazing.

I’m pretty sure that hot fudge is one of life’s little miracles. It’s perfect. I happen to love chocolate paired with coffee. The coffee flavor deepens the chocolate flavor. The two are best friends in my book. Hot fudge over vanilla ice cream? Few things in this life are better.

Mocha Hot Fudge Sauce

makes about 2 cups

adapted from The Gourmet Cookbook

Print this Recipe!

1/4 cup unsweetened Dutch-processed cocoa powder

1/3 cup packed dark brown sugar

1/2 cup light corn syrup

2/3 cup heavy cream

1/4 teaspoon salt

6 ounces good bittersweet chocolate (not unsweetened), finely chopped

2 Tablespoon unsalted butter, cup into 1/2 Tablespoons

1 teaspoon vanilla extract

1 teaspoon instant espresso powder

1 1/2 teaspoons hot water

Stir together cocoa powder, brown sugar, corn syrup, cream, salt and half of the chopped chocolate in a 2-quart heavy saucepan and cook over moderate heat, stirring, until chocolate is melted. Cook mixture at a low boil, stirring occasionally, for 5 minutes.

In a small bowl, dissolve the espresso powder into 1 1/2 teaspoons hot water.

Remove the sauce from heat, add remaining chocolate, butter, espresso mixture and vanilla. Stir until smooth. Cool slightly before serving.

Cooled sauce can be refrigerated in an airtight container for up to 1 week. Reheat over low heat, stirring to serve after it’s been chilled.

Giant Vanilla Sugar Cookies

joythebaker — Sat, 27 Jun 2009 06:34:30 +0000

You know what? You deserve a break. Seriously. It’s Saturday. Let’s take it easy.

I know… I know. You have that whole list of things to do. Sure, you need to get the car washed. Yes, there’s that thing about going to the pet store, and getting a present for your mother-in-law’s church friend’s niece. You’ve got a lot on your plate. I know. But… well what would happen, if for today, you kicked the list to the curb and kicked you feet up on the couch?

I’ll tell you what would happen. The car would stay dirty, the pet store would miss you, and your mother-in-law’s church friend’s niece would have one less present at her party. She’ll have enough presents. Go on… take a break.

Now… if you’re anything like me, you have a list and you can’t stand not to start crossing tasks off. Here’s my tip: make a new list. I’ll help. On our new list are these things: go to the farmer’s market and buy the prettiest cherries you can get your hands on, treat yourself to frozen yogurt, call that friend you’ve been meaning to call, watch at least three hours of a Law and Order marathon, and have two glasses of wine with dinner… dinner out.

See? Better list. It’s the list you should be working on this Saturday.

Aaaaand, if you wanted to add the making of these sugar cookies to the list… forget about it. These can go on your Sunday to-do list. Yea. Sunday.

These sugar cookies are superb. Superb. Why? Their greatness is do, in part, to their giant size. Who doesn’t love a super giant cookie? There’s more cookie to love. Simple fact.

Also… I know I’ve been using this doily a lot lately. I’ll switch it up soon.

Giant Vanilla Bean Sugar Cookies

from The Pastry Queen (I kinda looooove this book)

Print this Recipe!

makes 1 dozen 4-inch cookies or 2 dozen 2-inch cookies

1/2 cup (1 stick) unsalted butter, at room temperature

1/2 cup vegetable oil, such as canola or sunflower oil. I used almond oil.

1/2 cup granulated sugar, plus additional for sugaring tops

1/2 cup powdered sugar

1 large egg

2 teaspoons vanilla extract, or the seeds of 1 vanilla bean

2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

Preheat the oven to 350 degrees F. Line baking sheet with parchment paper, or foil, or grease generously with butter or cooking spray.

Using a mixer fitted with a paddle attachment, beat the butter in a large bowl on medium speed for about 1 minute. Add the vegetable oil. It may not fully incorporate with the butter, but that’s ok. Add the granulated sugar, powdered sugar, egg and vanilla, beating on medium speed until each ingredient is completely incorporated.

Stir in the flour, baking soda and salt all at once using a wooden spoon or the mixer set on low.

The dough will be soft.

Refrigerate the dough for 1 hour or freeze for 15 minutes just so it’s easier to handle.

For large cookies, dollop 2 Tablespoons of cookie dough onto the cookie sheet about 2 inches apart. For smaller cookies use 1 Tablespoon for each cookie. Press the dough evenly with your fingers or palm to 1/4-inch thickness. Generously sprinkle sugar on top of the cookie dough.

Bake for 12 to 14 minutes for larger cookies or 8 to 10 minutes for smaller cookies. Let the cookies cool on the baking sheet for at least 10 minutes before transferring to racks to cool completely. The cookies will keep for up to 3 days if stored in an airtight container.