Vanilla Bean Whipped Sweet Potatoes

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Remember my post last year for when I made Roasted Red Pepper Hummus, where I mentioned that I bought myself a Ninja Blender?

Well, my Ninja went to Ninja Blender Heaven guys. At least, the pitcher and the lid did. Fortunately the actual base/machine part is fine.

Yeah, there’s a story to this one too.

We had ourselves a regular homicide here. Murder in the first degree…. by a dish washer.

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Before you guys call me an idiot, in my defense let me just say that I’d always been able to wash the pitcher and lid of my Ninja in our previous dish washer without any issues whatsoever. I wouldn’t say that they’re made of plastic, it felt much thicker than that and not the kind of thing that would easily melt or be destroyed in a dish washer.

But  the dish washer in our new place is much newer than the old one and I guess that means that they get a LOT more hotter.

You can tell where this story is going. I washed the pitcher and the lid in the dish washer and when I opened the door to take them out and put them away, I saw the ridge of the pitcher and the grooves of the lid had been melted so that they were…wavy.  Also, unusable.

I wasn’t a very happy camper.

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The good thing about these kinds of appliances is that it’s actually possible to purchase separate pieces of the whole thing. I went on the Ninja website and it turns out another pitcher won’t put be back anymore than about 40-50 bucks (plus shipping). This was significantly less than what I paid for the machine as a whole, so that was a huge relief to me.

Still, it didn’t solve a new problem that I had. I wanted to make scratch sweet potatoes and for the particular recipe I wanted to use, I had planned on using my blender. Yet another setback. But as with my Chicken and Biscuits snafu, I just diverted to plan B and decided to use my hand mixer. The potatoes probably wouldn’t be quite as smooth as they could be if they’d been pureed in a Ninja, but whatevs. Personally, I’m fine with a few lumps in my spuds.

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Okay, so I know this one may sound….weird.

Vanilla bean with sweet potato; at the least it sounds like something you’d eat with dessert, right?

Except, no. It isn’t really. I was even somewhat surprised myself at how well the vanilla works with the sparse other seasonings here to make this really work well for a savory side dish. There IS an obvious sweetness, but there’s still a pretty good balance with the salt, pepper and onion powder. This dish was RIDICULOUSLY easy to do, it just required a little bit more time for me to get the sweet potatoes to the consistency I wanted them at using my hand mixer. If you guys have a heavy duty blender like a Ninja or a food processor, I’d definitely recommend using it in lieu of the hand mixer if for nothing else, to be able to spar the strain on your wrists.

But regardless of whatever way you prepare them, I think you’ll like how these turn out.

Happy Fiesta Friday #105 where I’ll be linking this post up to. The party this week is co-hosted by Lily @ Little Sweet Baker andJulianna @ Foodie On Board.

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Vanilla Bean Whipped Sweet Potatoes


Recipe Adapted from Food and Wine

Print

Ingredients

  • 4 pounds medium sweet potatoes
  • 1 cup heavy cream
  • 4 tablespoons unsalted butter
  • 1/2 vanilla bean, slit lengthwise, seeds scraped
  • Onion powder
  • Kosher salt and freshly ground pepper

Directions

Preheat the oven to 400°. Poke the sweet potatoes several times with a fork and bake for about 35 minutes, or until tender. Let cool slightly, then peel and transfer them to a standing mixer or to a large bowl.

In a small saucepan, combine the cream with the butter and the vanilla bean and seeds. Bring to a simmer. Remove the vanilla bean.

With the stand mixer (or hand held mixer) running, carefully pour the vanilla cream into the sweet potatoes and beat with the paddle attachment (or the beaters on the handheld mixer) until smooth. Season the sweet potatoes with onion powder, salt and pepper, transfer to a bowl and serve.

Checkerboard Layer Cake

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One year ago today, I thought that I was absolutely crazy.

I had tried to talk myself out of it for months, giving all kinds of excuses as to why the idea in my head was a bad, terrible, even abysmal one that would never lead to anything.

I didn’t know anything about blogging. I mean ANYTHING.

WordPress or Blogroll? How should I know? Wait. What’s the difference between them anyway? (This was a serious, actual conversation I had with myself at the time, I kid you not.)

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I didn’t know anything about photography.  I got my first real digital camera for my 24th birthday, and I knew virtually nothing about operating it besides pressing the button that would actually take the pictures. Food styling? Natural Lighting? Props? What were those things? I sure as heck didn’t know.

There were literally millions of other food blogs out there; what reason did  I have to think that anyone out there would take any notice of it? Not a single one.

Despite all of those misgivings and factors working against me, a year ago today I pressed the ‘Publish’ button. A year ago today, I published the very first blog post on Cooking is My Sport.

My tiny blog baby is one year old, guys. I can’t believe it. When I first started this thing, it was purely an experiment- I told myself that if no one showed interest in my posts, I could always just quit and delete the whole thing, with the world being none the wiser. And for some strange, but wonderful reason, that didn’t happen.

And it’s all because of you people.

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I’ve said it before, but today on my blog’s anniversary I can’t help but say it once again: to every single person who has ever visited CIMS, liked a post, commented on one, or followed my blog- you have my immense gratitude.

Thank you. Thank you. And THANK YOU.

Most of all, thank you all to the wonderful new friends and buddies I’ve made through blogging. Thanks for sharing your wonderful blogs with me and always showing mad support ❤

This has been such a wild ride of a year. I feel like I’ve learned so much- not just about blogging, but photography as well. Check back to my first posts if you don’t believe me.

Wait no, don’t do that. My photography is horrifyingly God-awful on several dishes.

Eh, whatever.  You’re welcome to look if you’re brave enough. And regardless of poor pictures, the food is still spot on, so there’s that.

I knew I wanted to make a special cake to celebrate my blogs’s birthday, and this one certainly is special. The checkerboard layer cake is one of those things that for a lot of people that haven’t made it before, is a real mystery. They just can’t figure out how it gets done. I used to be one of them myself. Then, earlier this year, my grandma and grandpa remodeled their kitchen. While emptying it out for the contractor, my grandma decided to get rid of a good number of her old appliances and cookware- fortunately, most of them got passed on to yours truly. One of the things I got was her checkerboard cake pan set. When I was trying to think of what type of layer cake to make for the blog anniversary, I thought of the set and immediately decided that this would be the one.

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Now, if you don’t have a checkerboard cake pan set, have no fear: you can still make this cake. All you really need are 8″ or 9″ layer cake pans, and bowls/cookie cutters that measure 4-5″ and 2-3″ inches. You also don’t have to automatically go with white and chocolate cake as your flavors: as long as they’re different colors to create the checkerboard pattern, it’s fine. I will say this though: try to use cake recipes that aren’t overly moist. Since this cake requires multiple steps of assembly, super moist cakes can have the tendency to be really fragile and crack with too much handling. The cake shouldn’t be as dense as pound cake, but not as soft as a twinkie either- a perfect medium is what you’re looking for.

I didn’t think I would like this cake a much as I did. Chocolate cake isn’t my favorite, and I’m honestly more of a yellow cake lover than a straight white one. However, I found this to be VERY good. There’s just something about the blending of flavors that creates the perfect blend between the sweetness of the white cake and the slight bitterness of the chocolate cake that just really works together. The vanilla butter cream is delicious enough to eat by itself on a spoon- straight up.

So, I know what you’re thinking: there’s a crap load of frosting on this cake. I know. And I can explain. See the original plan was to use the butter cream to make these lovely, artistic peaks with a spoon, and  needed a rather thick layer of frosting to do so. I just forgot one thing:

I am not artistic by any stretch of the imagination. It took me about 5-7 minutes of attempting this elaborate, peak design to figure out that it just wasn’t going to work. I wasn’t making peaks- more like craters. And no one wants to see craters on a layer cake. So, I just smoothed it all out and called it a night. Yeah, it’s thick, but so what? You get extra vanilla butter cream to eat- who’s gonna complain about that? Not I, said the Jessica.

I guess this about wraps this post up. Once again guys: thank you SO much for all the support you’ve given Cooking is My Sport over the past year- I can’ wait to see what next year holds 😉

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Checkerboard Layer Cake

Recipe Adapted from Hershey & Melissa@My CakeSchool

CLICK HERE FOR PRINTABLE VERSION: Page 1, Page 2

Ingredients

For Chocolate Layer:

  • 1 cup sugar
  • 1/2 cup, plus 6 tbsp. flour
  • 6 tbsp. unsweetened cocoa powder
  • 3/4 tsp. baking powder
  • 3/4 tsp. baking soda
  • 1/2 tsp salt
  • 1 egg
  • 1/2 cup milk
  • 1/4 cup veg. oil
  • 1 tsp vanilla extract
  • 1/2 cup boiling water

For White Cake Layer:

  • 6 tbsp. unsalted, soft butter
  • 3/4 cup sugar
  • 1 cup flour
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 3 large egg whites
  • 6 tbsp. milk
  • 1 tsp vanilla extract

For Fluffy Vanilla Buttercream:

  • 2 lbs. powdered sugar
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups solid vegetable shortening
  • 2 tbsp. vanilla extract
  • 1/4 cup milk

Directions

For Chocolate Layer:

1. Grease & flour 1 9-inch cake pans. Preheat oven to 350°.

2. Mix sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add egg, milk, oil and vanilla; beat on medium speed in a stand mixer for 2 min.

3. Stir in boiling water and pour batter into pan (it’ll be thin). Bake for 30– 35 min, or until toothpick inserted into center comes out clean. Cool 10min, then remove to wire rack.

For White Layer:

1. Keep oven at 350°. Grease/flour 9-inch cake pan. Whisk together flour, baking powder and salt and set aside. Cream butter and sugar until fluffy. Combine the egg whites, milk and vanilla extract.

2. Add 1/3 of the flour mixture to the butter mixture, then add half of the milk mixture. Add the rest of both, continue to alternate beginning and ending with the flour mixture.

3. Pour batter into pan and bake for 25-30 min, until cake passes toothpick test. Cool in pan for 10 min, then move to wire rack.

For Fluffy Vanilla Buttercream

1. Cream shortening, butter & vanilla until smooth. Add powdered sugar, one cup at a time and milk. Mix on medium speed for 8 min, scraping bowl sides & decreasing speed to slow on last two minutes.

Banana Yogurt Popsicles

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Whenever summer comes around, I get really nostalgic for my childhood. I know I’m probably not the only one to feel this way, but I feel like summer time was just so much more awesome when I was younger.

Of course, this may have something to do with the fact that it was at a time when I was still in elementary school (and thus on summer vacation), and also was too young to have a job (that has no summer vacation). Still, childhood summertime nostalgia is the best. Here are just a few memories that I have:

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Back when Will Smith was still rapping (and also The Fresh Prince of Bel Air), he came out with a song called “Summertime”. Yes, I still listen to it now every summer. It’s a classic. It never gets old.

Please tell me there’s someone out there that remembers when this commercial used to come on The Disney Channel. It was  back when The Disney Channel was actually good to watch.

I remember when Nick at Nite used to come on after Nickeldeon shows were over late at night. During the summer, there was this special marathon of shows that came on called the Nick at Nite Block Party Summer. Each night featured a different show; the Munsters were on Mondays, I Love Lucy was on Tuesdays, Bewitched was on Wednesdays, I Dream of Jeannie was on Thursdays (I didn’t watch Bewitched or I Dream of Jeannie, but I still remember them), and Friday was for The Brady Bunch. It may have seemed weird for a 9 year old to like watching shows that old, but for some reason I was just addicted to the Nick at Nite Block Party Summer.

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Summertime meant that my grandpa would go and buy watermelons from the grocery store at least once a week that we could all eat. I can’t even think of how much watermelon I used to eat. It was a lot, suffice to say.

I remember playing outside when it was hot. Me and my sisters would turn our frisbees upside down and fill them up with grass, weeds, dandelions and other yard waste. We chopped them up together and pretended we were cooking some kind of food dish (no, we didn’t eat it). Then when the sun set and it became cool, we caught fireflies and ate popsicles.

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The popsicles I ate when I was younger were mostly the red, white, and blue Turbo Rocket ones that were mostly just made of sugar and water and turned your tongue and lips different colors. Now that I’m older, I find that my popsicle palate (if that’s even a real thing) has become somewhat more ‘refined’…or just pickier. I still get cravings for popsicles- I just want them to be a little more complex than the ones I was glad to settle for when I was younger.

I’d been meaning to buy popsicle molds for a while now, but they’re just one of those things that you continually walk past in the store telling yourself, “One of these days, I’ll getcha.”

And then you never do. Except this time, I did, if for nothing else, than to make me come up with recipes to use them for this summer. Today’s post is the first of what I hope will be a nice, delicious collection of popsicle recipes.

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This recipe was inspired by one of my favorite recipes: Southern Banana Pudding. I hope to God you guys have had at least one good Southern Banana Pudding in your life. If you haven’t, then you’re really missing out  and I really do feel sorry for you- cause it is that serious. Rest assured, I will be sharing my grandma’s banana pudding recipe on the blog, but for now let’s just stick with these popsicles.

I think that the one thing that turns me off about most standard issue popsicles today is just that they’re either really, really, really, sweet or just really, really, really watered down and bland. I wanted to alleviate both of these problems in my popsicles, especially given that they’re inspired by banana pudding, which shouldn’t be too sweet or watery in and of itself. The yogurt base really gives these a smooth, but robust and creamy taste that’s further enhanced by the mashed bananas. I added the vanilla wafers to the recipe to give them even more texture to compliment the smoothness of the yogurt base and to add to the banana pudding inspiration.

There is one way that this recipe differs from both regular popsicles and Southern Banana Pudding, and that’s that these popsicles are actually healthy so far as ingredients go. They make for a really light, cold and satisfying snack or dessert for the hot summer days that are upon most of us nowadays. They’e also my contribution to this week’s Fiesta Friday #22 hosted by  Prudy@Butter, Basil and Breadcrumbs and Elaine@foodbod. Enjoy , guys 🙂

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Banana Yogurt Popsicles

CLICK HERE FOR PRINTABLE VERSION

Ingredients

  • 2 3/4 cups vanilla yogurt
  • 1/2 cup almond milk
  • 3 very ripe bananas, mashed
  • 1 tsp banana extract
  • 1 tsp vanilla extract
  • 2 tbsp light brown sugar
  • 1 1/2 cup finely crushed vanilla wafers, plus 3 tbsp, divided

Directions

1. Combine all ingredients except for 3 tbsp of crushed vanilla wafers in a bowl.

2. Sprinkle 2 tsp of crushed wafers into the bottom of your popsicle molds.

3. Pour in yogurt and banana mix, leaving a little bit of space in the top of the molds. Sprinkle the remainder of the crushed wafers over the top of the molds. Insert popsicle sticks and cover each mold with aluminum foil.

4. Place in freezer until hardened, a few hours. Remove and enjoy!

(Tip to remove popsicles from plastic molds: run molds underneath hot water or place molds into a bowl of hot water for about a minute. Gently tug on popsicles sticks, the popsicles should come out.)

 

 

Classic Vanilla Cupcakes

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Do any of you guys watch the show ‘Cupcake Wars’ on Food Network? It gets a pretty bad rap, but I still enjoy it. Apparently there are a good amount of other people that do too, because it’s been on for a few years now. I like to see the creative ideas that the competitors come up with for crazy ingredients, then I like seeing them create 3 of their own signature cupcakes with the different fillings and flavors and frostings. Of course it’s not a perfect show: for one, the host really gets on my nerves with his lame jokes at the different time markers throughout the competition. I feel like if one of the other Food Network personalities were hosting it, the show would be stronger. Just my opinion. This may be just me and my suspicious nature, but I’m not so sure that I buy the whole “1,000 Cupcake display” that they claim to make the competitors put together at the end for a special event. Maybe it’s a few hundred cupcakes, but  from what I’ve seen in most of the episodes, it really just doesn’t look like that many.

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Before I watched the show I didn’t know that there were such things as ‘cupcakeries’ that specialize in putting out gourmet style cupcakes. I blame it on my hometown. It’s lame when it comes to Foodie Culture. But even if we did have a cupcake bakery that sold $8.00 cupcakes, I’m not so sure that I would be bum-rushing the doors to get some every week. #1, when it comes to desserts, I don’t usually have extreme cravings for regular cake- pound cake is ALWAYS welcome, but my cravings for typical, moist cake are far in between. #2, I’m a simple girl when it comes to my favored cake flavors. My favorite type of cakes are a golden yellow cake with milk chocolate frosting, and  a french vanilla cake with white frosting- both of which I think would be a waste of money to buy at a cupcake bakery. If I buy something from there, I’ll probably try to get a wacky, loaded flavor like a caramel apple pie cupcake, or a banana pudding style one, or something like that. If I want a  normal, ‘plain’ cupcake, chances are I’m just going to make it myself.

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This may sound weird, but I actually really love it when people I know specifically ask me to make them something that they’re craving to eat. It makes me feel kinda special that they’re letting me feed the craving of something that they love.  Good food  makes us happy. When I serve someone good food, I get to be apart of making somebody happy- and even if the happiness is temporary, that’s not something I think should be taken for granted. We could all use a little bit more of making somebody else happy especially when so many of us struggle (and fail) to make ourselves happy. Focusing on other people’s happiness is a lot less trouble than focusing on our own, am I right? Of course right. One of my friends recently had a birthday and she wanted some vanilla cupcakes to celebrate it, so I was happy to make these for her.

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I’m really happy with how these turned out. The cake itself is moist, soft and golden. This was also my first time making real buttercream frosting, and I think it was  a huge success. It’s not like that lardy, crap that they make in store bought cupcakes that makes you want to barf and that you just end up scraping off- no, I’m pretty sure that this is the kind of frosting that you may even like more than the cupcake itself. Yep, it’s that good. And the nonpareils? Well they’re there because I think they look pretty and cute- just like the whole idea of cupcakes themselves.

These little babies are my contribution to this week’s Fiesta Friday, hosted by Fae@Fae’s Twist and Tango and Suzanne@apuginthekitchen. Every week I get so pumped about bringing my dish to this awesome link up, as well as getting the chance to see what everyone else has been up to in the kitchen to bring. Have a good weekend guys!

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Classic Vanilla Cupcakes

Recipe Courtesy of ‘Bake’ by Edward Gee

 CLICK HERE FOR PRINTABLE VERSION

Ingredients

  • 1 1/2 sticks unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3 extra large eggs, beaten
  • 1 teaspoon vanilla extract
  • 1 1/3 cups all purpose flour
  • 1 1/4 teaspoons baking powder

Frosting

  • 1 1/4 sticks unsalted butter, softened
  • 3 tablespoons heavy cream or milk
  • 1 teaspoon vanilla extract
  • 2 1/3 cups confectioners sugar, sifted
  • Nonpareil sprinkles, to decorate

 Directions

1. Preheat oven to 350°. Place 12 paper liners in a muffin pan.

2. Put the butter and granulated sugar in a bowl and beat together until pale and creamy. Gradually beat in the eggs and vanilla extract. Sift in the flour and baking powder, then fold in gently.

3. Divide the batter evenly among the paper liners and bake in the preheated oven for 15-20 minutes, or until risen and firm to the touch. Transfer to a wire rack and let cool.

4. To make the frosting, put the butter into a bowl and beat with an electric mixer for 2-3 minutes, or until pale and creamy. Beat in the cream and vanilla extract. Gradually beat in the confectioners sugar and continue beating until the buttercream is light and fluffy.

5. Use a small spatula to swirl the frosting over the tops of the cupcakes. Decorate with sprinkles.

 

Vanilla Bean Challah

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There are some things that simply cannot be improved upon- so far as I’m concerned anyway.

Buttermilk pancakes drowning in syrup for breakfast (and lunch….and dinner if desired). There’s no improving on that.

Ella Fitzgerald playing  in my kitchen on an early, sunny morning like this one. Top that if you can (you won’t, trust me).

The Jenifer Ehle & Colin Firth Pride and Prejudice movie. Perfection itself.

Days off work, Coldstone ice cream, the entire Christmas season, classic musicals, the book Forever Amber, my baby niece’s smile- these are all things that I’m convinced cannot be improved because they’ve simply reached that level of perfection that can’t be topped or duplicated.

And now I think I’m starting to sound like Maria von Trapp listing off my favorite things, so yeah… moving on.

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Challah’s one of those things that I didn’t think it was possible to improve upon. After the success I had with my first, traditional Challah recipe, I was at first content to add it to my recipe box as a staple recipe and just move on. But then, I started thinking: could it actually be bumped up to another level? What if it were just a tad bit sweeter than the original? And what if I found a way to add one of my all time favorite flavors to it? (Vanilla)

All of these questions ultimately led to me making another Challah recipe, this time more sweeter and with the addition of Vanilla. Why I decided to make another six braid loaf of Challah when I already had two others sitting in my kitchen is a mystery even to me. Don’t worry though: none of it went to waste. Tomorrow’s recipe will prove it.

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Traditional Challah on the left, Vanilla Bean Challah on the right; which one do you guys think is prettier?

So I know that I had mentioned before in one of my previous posts that I’m kinda sorta maybe a cheap skate when it comes to buying what Ina Garten calls “good ingredients”. No shame in my game, guys. I’m the kind of cook that is willing to make due with the generic non-name brand products in the grocery store. I hunt for deals 95% of the time and pass on the full prices…mostly. Depending on my mood and my desire to try a particular recipe, there are occasions where I’m willing to bite the bullet and buy the pricier ingredients. This was one of those cases. I just couldn’t see a way around it; I had to use the real thing. So I went ahead and bought a vial containing 2 vanilla beans. I even included it in the pictures in case you guys didn’t believe me. So let’s give a cheer for Jess…and for her wallet.

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Turns out, challah IS one of those things that can be improved upon. Because this stuff is friggin fantastic. I’m really proud of how it turned out, considering that I did the one baking method that I’m throwing super shade at right now: baking bread on a sheet pan. I just really wanted to make a long, braided loaf of challah like the ones I see in cookbooks and magazines and using the sheet pan was the only way it would work. This required me to let the dough rise for a much MUCH longer time than the recipe called for…like an extra hour longer. On both the first and second rise. Yeah, I was determined that this stuff was going to work out. The sheet pan would NOT beat me this time. And I really don’t think that it did- the look, taste and texture of this bread is proof of that.

Another plus to this was that I was left with an empty vanilla bean that I remembered  Ina Garten giving me a useful tip with which to use it for. I filled a medium sized jar with sugar and placed the vanilla bean inside of it. Two days later, I opened the jar and smelled with a smile: I know have about 2 cups of Vanilla Sugar to plan a recipe around. Win.

Stay tuned for tomorrow’s last recipe in our Challah Series.

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Vanilla Bean Challah

Recipe Courtesy of Alwaysorderdessert.com

CLICK HERE FOR PRINTABLE VERSION

 (Makes one large braided loaf)

Ingredients

  • 1 package active dry yeast
  • 1/2 cup sugar or agave syrup + 1 teaspoon sugar for the yeast proofing
  • 1/4 cup olive oil, plus more for greasing the rising bowl
  • 2 large eggs + 1 large egg for the egg wash
  • 1 teaspoon salt
  • 1 whole vanilla bean
  • 4 to 4.5 cups all purpose flour

 Directions

1. In a large bowl, proof your yeast by whisking with 1 teaspoon of sugar in 1 cup of lukewarm water. Set aside and let sit until the yeast starts to foam. Once it has foamed, pour into the base of an electric mixer and used the whisk attachment to mix in the olive oil, the two eggs (one at a time), sugar, and salt.

2. Split the vanilla bean and scrape all the seed into the mixer. Switch to the dough hook and slowly add the flour, one cup at a time until it comes together and pulls away from the sides. Allow to knead in the mixer until smooth. (About 5 minutes.) If the dough seems too wet, add a little more flour, ¼ cup at a time.

3. Turn out the dough onto a floured surface and roll into a ball. Grease a large bowl well with olive oil and place the dough ball in. Turn once to cover the top and cover with plastic wrap.

4. Place in a warm place to rise for an hour or until doubled in size. (I use my turned-off oven as the heat from the pilot light is perfect temperature.) Use your fingers to gently poke the air out of the dough, roll back into a ball, grease, cover and let rise again for another 30-45 minutes.

5. Once the dough has finished the second rise, roll out onto a floured surface and gently knead into a smooth ball. Cut into six equal size balls and roll each one into a tapered snake shape, about 10 inches long each. Arrange the six rolls next to each other in a row and pinch the ends together. To braid, start from the right and go over two, under one, and over two. Tuck in closer and repeat again with the right-most piece of dough repeating until the entire loaf is braided. Set on a baking sheet lined with parchment paper.

6. Beat the last egg and use a pasty brush to lightly brush over the loaf. Let rise for another hour.

7. When you are ready to bake, preheat your oven to 375 degrees (if you are rising the dough in the oven please be sure to remove it first).

8. Once the oven is ready, brush the loaf again with egg wash and place in the oven to bake for 30-40 minutes or until the top is glossy and golden brown.

9. Cool on a rack and serve.

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