Tag Archives: vanilla

TWD: Brown-Butter-and-Vanilla-Bean Weekend Cake

Brown-Butter-and-Vanilla-Bean Weekend Cake

It’s time for another Tuesdays with Dorie recipe from Baking Chez Moi!  I was really looking forward to this one: Brown-Butter-and-Vanilla-Bean Weekend Cake.  I love simple vanilla-flavored cakes, so this sounded right up my alley.

What makes this recipe special is the brown butter and the vanilla bean.  Sure, it would be good with “unbrowned” butter and vanilla extract, but the inclusion of these two ingredients really adds oomph and complexity to the flavor.

Brown Butter Vanilla Bean Weekend Cake

As expected, I loved this cake! The flavor, the texture, everything about it. The tender but sturdy crumb was surrounded by a lightly crunchy crust. While I loved this cake on it’s own, it would be wonderful as a base for strawberry shortcake, or any recipe calling for pound cake.

Brown Butter Vanilla Bean Cake

Altitude Adjustments

I live at an elevation of about 4500 feet, so I usually have to adjust cake recipes so they rise properly.  The adjustments I made seemed to work well.  Here’s what I did:

  • Reduced the baking powder by 1/8 teaspoon
  • Added an extra tablespoon of cream
  • Added a tablespoon of 1% milk

Note: I did not use the optional rum.  If I had, I probably would not have added as much extra liquid.



Filed under Cooking

Vanilla Vegetable Salad

Vanilla Vegetable Salad

I was skeptical about this one from the start.  I mean, I love vanilla.  In puddings and cakes and other treats.  But in a salad dressing?  I wasn’t so sure… But, in the name of French Fridays with Dorie I gave it a go.

At least it was simple to make: First I made ribbons of carrot and zucchini with a vegetable peeler.  These and a couple handfuls of mixed greens were tossed with a dressing made from olive oil, lemon juice, and vanilla (along with some salt & pepper).


So?  Meh.  I am not a big fan of ribbons of vegetables.  I find them hard to eat and a little too much like rabbit food.  And the vanilla in the dressing, while subtle, seemed like it didn’t belong.  My husband felt the same way I did.  Actually, I was curious if he would pick up the vanilla in the dressing.  As he tried he said, “Is there vanilla in this?”  I guess he noticed.  But it wasn’t a good thing.

They can’t all be winners, can they?  Next month is looking up; all the October recipes sound delicious to me.  Stay tuned to see what they are!


Filed under Cooking