VANILLA BEAN COOKIES RECIPES

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VANILLA BEAN CUPCAKES RECIPE: HOW TO MAKE IT



Vanilla Bean Cupcakes Recipe: How to Make It image

My 3-year-old son loves these vanilla bean cupcakes! Vanilla bean flecks give the moist, tender cupcakes special-occasion status. —Alysha Braun, St. Catharines, Ontario

Provided by Taste of Home

Categories     Desserts

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 1-1/2 dozen.

Number Of Ingredients 14

3/4 cup unsalted butter, softened
1-1/4 cups sugar
2 large eggs, room temperature
2 vanilla beans
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup 2% milk
FROSTING:
1 package (8 ounces) cream cheese, softened
6 tablespoons unsalted butter, softened
1-1/2 teaspoons vanilla extract
3 cups confectioners' sugar
Assorted sprinkles and coarse sugar

Steps:

  • Preheat oven to 375°. Line 18 muffin cups with paper liners., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Split vanilla beans lengthwise; using the tip of a sharp knife, scrape seeds from the center into creamed mixture. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Fill prepared cups half full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., In a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners’ sugar until smooth. Frost cupcakes. Decorate with sprinkles and coarse sugar as desired. Refrigerate leftovers.

Nutrition Facts : Calories 266 calories, FatContent 13g fat (8g saturated fat), CholesterolContent 56mg cholesterol, SodiumContent 143mg sodium, CarbohydrateContent 36g carbohydrate (24g sugars, FiberContent 0 fiber), ProteinContent 3g protein.

LEMON GARLIC ORZO WITH ROASTED VEGETABLES | VANILLA AND BEAN



Lemon Garlic Orzo with Roasted Vegetables | Vanilla And Bean image

This Spring recipe is a family favorite. Lemon Garlic Orzo with Roasted Vegetables is delicious served warm or chilled and makes a fabulous addition to a picnic, or potluck. Sub in season veggies like zucchini or asparagus for the asparagus when needed. This recipe is vegetarian and easily vegan.

Provided by Traci York | Vanilla And Bean

Categories     Dinner    Lunch

Total Time 70 minutes

Prep Time 30 minutes

Cook Time 40 minutes

Yield 4

Number Of Ingredients 19

1/3 C (64g) Pine Nuts* (see note)
1 1/2 C (116g) Crimini Mushrooms (destemmed and sliced)
1 C (126g) Mix of Red
1 lb (425g) Asparagus (sub zucchini or eggplant when in season!) (cut into 1" pieces with woody ends discarded)
12 oz (340g) Cherry Tomatoes (sliced in 1/2)
2 tsp Garlic (minced)
1/2 C (116g) Shallot (chopped)
3 Tbs Extra Virgin Olive Oil (divided)
1/2 tsp Sea Salt
1/2 tsp Black Pepper (Ground)
1 C (200g) Orzo
1 1/2 C (355g) Vegetable Broth
1/2 C (84g) Garlic and Herb Feta (crumbled (Leave off for Vegan Option))
2 Tbs Extra Virgin Olive Oil
1 Tbs Lemon (juiced, about 2)
1/2 tsp Sea Salt
1/4 tsp Black Pepper (ground)
2-3 Tbs Chopped Fresh Basil
2-3 Tbs Chopped Fresh Parsley

Steps:

  • Toast the Pine Nuts:
  • Roast the Veggies:
  • Cook the Orzo:
  • Make the Dressing:
  • Putting it all Together:

Nutrition Facts : Calories 505 kcal, CarbohydrateContent 49 g, ProteinContent 14 g, FatContent 30 g, SaturatedFatContent 6 g, CholesterolContent 17 mg, SodiumContent 1166 mg, FiberContent 7 g, SugarContent 12 g, ServingSize 1 serving

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VANILLA BEAN CUPCAKES RECIPE: HOW TO MAKE IT
My 3-year-old son loves these vanilla bean cupcakes! Vanilla bean flecks give the moist, tender cupcakes special-occasion status. —Alysha Braun, St. Catharines, Ontario
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  • Preheat oven to 375°. Line 18 muffin cups with paper liners., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Split vanilla beans lengthwise; using the tip of a sharp knife, scrape seeds from the center into creamed mixture. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Fill prepared cups half full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., In a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners’ sugar until smooth. Frost cupcakes. Decorate with sprinkles and coarse sugar as desired. Refrigerate leftovers.
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