When it comes to cookbooks, I read a lot of them and own even more of them. It’s not often that I get a cookbook that I’m excited for nearly every recipe. The one that’s dog earred in my kitchen right now (along with a few more that I will be sharing in the coming weeks) is Sara Kieffer debut book The Vanilla Bean Baking Book.
I came across her work years ago and emailed her to let her know how much I enjoyed her blog, The Vanilla Bean Blog. She graciously replied and I’ve been following her adventures every since (although, I would have even if she didn’t reply). Her blog, like her baking book is filled with accessible recipes that simplify the process for beginning to advance bakers. I like that there is a mix of cozy classics like: chocolate bread, blueberry muffins, straight up Apple Pie to reinvented classics like: Lime Mint Bars, Olive Oil Sugar Cookies with Pistachio and Lemon Glaze, Pear-Apple Hard Cider Pie.
- 1 1/2 ups all-purpose flour
- 1 1/2 teaspoon baking powder
- 12 tablespoons unsalted butter, cold
- 1 1/2 cups packed brown sugar
- 3/4 teaspoon salt
- 2 tablespoon strong coffee, room temperature
- 1 egg
- 1 1/2 tablespoon pure vanilla extract
- 3/4 cup pecan halves, toasted and chopped
- 3/4 cup bittersweet or semisweet chocolate chips