Double Vanilla Bourbon Ice Cream

This ice cream recipe uses David Lebovitz's simple formula to create your own custom ice-cream flavor. Here, vanilla beans and extract create a super-intense vanilla flavor, with a sophisticated twist from a shot of bourbon.

• 
  
  2 cups heavy cream
  
  


• 
  
  1 cup whole milk
  
  


• 
  
  3/4 cup granulated sugar
  
  


• 
  
  Table salt
  
  


• 
  
  1 vanilla bean, split lengthwise and seeds scraped out
  
  


• 
  
  5 large egg yolks
  
  


• 
  
  3 to 4 Tbs. bourbon
  
  


• 
  
  2 tsp. pure vanilla extract
  
  

In a medium saucepan, mix 1 cup of the cream with the milk, sugar, and a pinch of salt. Warm the cream mixture over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3 to 4 minutes.

Stir in the vanilla seeds and the split bean. Cover, remove from the heat, and let sit for 1 hour. Taste and let sit longer if you want a stronger flavor.

Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl (one that holds at least 1-1/2 quarts) in the ice water. Pour the remaining cup of cream into the inner bowl (this helps the custard cool quicker when you pour it in later). Set a fine strainer on top. Whisk the egg yolks in a medium bowl.

Rewarm the cream mixture over medium-high heat until tiny bubbles begin to form around the edge of the pan, 1 to 2 minutes. In a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.

Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof rubber spatula until the custard thickens slightly (it should be thick enough to coat the spatula and hold a line drawn through it with a finger), 4 to 8 minutes. An instant-read thermometer should read 175° to 180°F at this point. Don’t let the sauce overheat or boil, or it will curdle. Immediately strain the custard into the cold cream in the ice bath. Press firmly on the vanilla bean in the strainer with the spatula to extract as much flavor as possible. Discard the vanilla bean.

Cool the custard to below 70°F by stirring it over the ice bath. Stir the bourbon and vanilla extract into the cooled custard.

Refrigerate the custard until completely chilled, at least 4 hours. Then freeze the custard in your ice cream maker according to the manufacturer’s instructions. Transfer the just-churned ice cream to an air-tight container, and freeze for at least 4 hours or up to 2 weeks.

Bourbon-Vanilla Bean Pumpkin Pie

• 
  
  1/2 cup whole milk 
  
  


• 
  
  1/2 cup heavy cream
  
  


• 
  
  1 vanilla bean, split and scraped
  
  


• 
  
  15-oz. can pure pumpkin
  
  


• 
  
  2/3 cup packed dark brown sugar
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  1/2 tsp. ground cinnamon
  
  


• 
  
  1/8 tsp. freshly grated nutmeg
  
  


• 
  
  3 large eggs, at room temperature
  
  


• 
  
  1-1/2 Tbs. bourbon
  
  


• 
  
  1 blind-baked Basic Pie Pastry shell
  
  

Position a rack in the center of the oven, set a rimmed baking sheet on the rack, and heat the oven to 425°F.

In a medium saucepan, bring the milk, cream, vanilla bean, and scraped seeds to a boil. Remove from the heat and let the mixture steep for 20 minutes.

Remove the vanilla bean from the milk and cream, scraping off any residual seeds into the milk. Return the pan to medium heat until the milk is hot but not boiling, about 2 minutes. Turn off the heat, leaving the pan on the burner. Whisk in the pumpkin, brown sugar, salt, cinnamon, and nutmeg until smooth. One at a time, add the eggs, whisking constantly. Stir in the bourbon. 

Pour the filling into the pie shell and put the pie on the hot baking sheet in the oven. Bake for 10 minutes and then reduce the oven temperature to 350°F. Bake until the center of the pie no longer wobbles when the pan is nudged (a slight jiggle is fine) 30 to 35 minutes more. Transfer the pie to a rack and let it cool completely before serving.

Crème Brûlée Cookies

Bursting with vanilla flavor, these butter cookies sport the burnt-sugar topping of their namesake.

• 
  
  3 cups (13-1/2 oz.) unbleached all-purpose flour
  
  


• 
  
  2 tsp. baking powder
  
  


• 
  
  1 tsp. table salt
  
  


• 
  
  8 oz. (1 cup) unsalted butter, softened
  
  


• 
  
  1-1/2 cups plus 1/3 cup granulated sugar
  
  


• 
  
  Seeds scraped from 2 large vanilla beans or 4 tsp. pure vanilla extract
  
  


• 
  
  2 large eggs plus 2 large egg yolks
  
  

In a medium bowl, whisk the flour, baking powder, and salt.


In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth, about 1 minute. Add 1-1/2 cups of the sugar and the vanilla seeds or extract and beat on medium speed until well blended, about 2 minutes. Add the eggs and yolks one at a time, mixing until blended after each addition. Add the flour mixture and mix on low speed until just blended, about 1 minute.


Turn the dough out onto a large piece of plastic wrap. Using the plastic as an aid, gently knead into a smooth dough (the dough will be soft). Shape into a 12-inch round log about 3 inches in diameter and wrap in the plastic. Cut an empty paper towel roll open. Gently rest the dough in the roll and refrigerate until chilled and very firm, about 4 hours. (The dough may be refrigerated for up to 3 days or frozen for up to 1 month.)


Position a rack in the center of the oven and heat the oven to 350°F. Line 2 or more cookie sheets with parchment or nonstick baking liners. Put the remaining 1/3 cup sugar in a small bowl.


Cut the dough into slices about 1/4 inch thick. Gently press one side of each cookie into the sugar to coat completely. Arrange the cookies sugar side up about 1 inch apart on the lined cookie sheets. Save the rest of the sugar for decorating the cookies. Bake, one sheet at a time, until golden-brown, 11 to 14 minutes. Let the cookies cool on the sheet for about 5 minutes and then transfer them to a rack to cool completely. (The cookies can be stored in an airtight container at room temperature for up 3 days before proceeding.)


Dip the sugared side of the cookies into the remaining sugar. Arrange the cookies sugar side up on a flameproof work surface. Pass the flame of a small kitchen torch over the cookie tops until evenly caramelized. Let cool completely, about 3 minutes, before serving.

Chocolate Crackled Cookies

Decadent chocolate chunk cookies with a hint of smoky heat from the Ancho Chile Pepper will please the most refined palates. 

• 
  
  12 oz. semi-sweet baking chocolate, divided
  
  


• 
  
  3/4 cup flour  
  
  


• 
  
   2 tsp. McCormick® Gourmet Collection Saigon Cinnamon or 2 tsp. McCormick® Gourmet Collection Roasted Saigon Cinnamon 
  
  


• 
  
  1 tsp. McCormick® Gourmet Collection Ancho Chile Pepper 
  
  


• 
  
  1/2 tsp. baking powder
  
  


• 
  
  1/4 tsp. salt
  
  


• 
  
  1/4 cup (1/2 stick) butter, softened
  
  


• 
  
  1/2 cup granulated sugar
  
  


• 
  
  1/4 cup firmly packed brown sugar
  
  


• 
  
  2 eggs, lightly beaten
  
  


• 
  
  2 tsp. McCormick® Pure Vanilla Extract
   
  
  

Heat oven to 375°F. Melt 8 oz. of the chocolate as directed on package. Set aside. Coarsely chop remaining 4 oz. chocolate. Mix flour, roasted cinnamon, ancho chile pepper, baking powder and salt in small bowl.

Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Add melted chocolate; beat until well blended. Gradually beat in flour mixture on low speed until well mixed. Stir in chopped chocolate. Drop dough by rounded tablespoons or medium cookie scoop 1-1/2 inches apart on parchment paper-lined baking sheets.

Bake about 10 minutes or just until cookies are set and slightly cracked on top. Transfer cookies on parchment paper to wire rack; cool completely.

Vanilla Shortbread Cookies

Adding a touch of cornstarch and using confectioners’ sugar instead of granulated makes these cookies tender and crumbly, and a full teaspoon of salt is key to their sweet-salty flavor balance. You can make the shortbread into rectangular cookies or into wedges, a classic shortbread shape known as petticoat tails. These cookies are best served the day after baking.

• 
  
  12 oz. (1-1/2 cups) unsalted butter, softened; more for the pan(s)
  
  


• 
  
  15 oz. (3-1/3 cups) unbleached all-purpose flour
  
  


• 
  
  2 Tbs. cornstarch
  
  


• 
  
  1 tsp. table salt   
  
  


• 
  
  5-3/8 oz. (1-1/3 cups) confectioners’ sugar 
  
  


• 
  
  1 Tbs. pure vanilla extract or paste 
  
  

For rectangular cookies, lightly butter the bottom of a straight-sided 9x13-inch baking pan. For wedges, lightly butter two 9-1/2-inch fluted tart pans with removable bottoms. 

Combine the flour, cornstarch, and salt in a medium bowl. In a stand mixer fitted with the paddle attachment, beat the butter, sugar, and vanilla on medium speed until smooth and creamy, 2 to 3 minutes. Add the flour mixture and mix on low speed until the dough begins to form moist clumps, about 1 minute.

Turn the dough out into the prepared pan (if making wedges, divide the dough between the two pans). Using lightly floured fingertips, press the dough into the pan(s) to form an even layer. 

For rectangular cookies, use a bench knife or a paring knife to cut the dough all the way through into 40 bars. With the tines of a fork, prick each bar twice all the way through, spacing the holes evenly and on the diagonal. Lightly flour the tines as necessary to prevent the dough from sticking. 

For wedges, cut each pan of dough all the way through to form 12 wedges. With the tines of a fork, prick the wedges three times all the way through, spacing the holes evenly over the dough.

Freeze the dough while the oven heats.

Position a rack in the center of the oven and heat the oven to 325°F.
 

Bake the dough, rotating the pan(s) halfway through, until the top(s) looks dry and golden-brown, 30 to 40 minutes. Transfer the pan(s) to a rack. Using a paring knife or bench knife, immediately re-cut the cookies along the lines. Cool completely before removing them from the pan(s). 

Crème Brûlée Cookies

Bursting with vanilla flavor, these butter cookies sport the burnt-sugar topping of their namesake.

• 
  
  3 cups (13-1/2 oz.) unbleached all-purpose flour
  
  


• 
  
  2 tsp. baking powder
  
  


• 
  
  1 tsp. table salt
  
  


• 
  
  8 oz. (1 cup) unsalted butter, softened
  
  


• 
  
  1-1/2 cups plus 1/3 cup granulated sugar
  
  


• 
  
  Seeds scraped from 2 large vanilla beans or 4 tsp. pure vanilla extract
  
  


• 
  
  2 large eggs plus 2 large egg yolks
  
  

In a medium bowl, whisk the flour, baking powder, and salt.


In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth, about 1 minute. Add 1-1/2 cups of the sugar and the vanilla seeds or extract and beat on medium speed until well blended, about 2 minutes. Add the eggs and yolks one at a time, mixing until blended after each addition. Add the flour mixture and mix on low speed until just blended, about 1 minute.


Turn the dough out onto a large piece of plastic wrap. Using the plastic as an aid, gently knead into a smooth dough (the dough will be soft). Shape into a 12-inch round log about 3 inches in diameter and wrap in the plastic. Cut an empty paper towel roll open. Gently rest the dough in the roll and refrigerate until chilled and very firm, about 4 hours. (The dough may be refrigerated for up to 3 days or frozen for up to 1 month.)


Position a rack in the center of the oven and heat the oven to 350°F. Line 2 or more cookie sheets with parchment or nonstick baking liners. Put the remaining 1/3 cup sugar in a small bowl.


Cut the dough into slices about 1/4 inch thick. Gently press one side of each cookie into the sugar to coat completely. Arrange the cookies sugar side up about 1 inch apart on the lined cookie sheets. Save the rest of the sugar for decorating the cookies. Bake, one sheet at a time, until golden-brown, 11 to 14 minutes. Let the cookies cool on the sheet for about 5 minutes and then transfer them to a rack to cool completely. (The cookies can be stored in an airtight container at room temperature for up 3 days before proceeding.)


Dip the sugared side of the cookies into the remaining sugar. Arrange the cookies sugar side up on a flameproof work surface. Pass the flame of a small kitchen torch over the cookie tops until evenly caramelized. Let cool completely, about 3 minutes, before serving.

Anise-Orange Scones

The licorice-like flavor of anise accents orange in these delicious drop scones. They would be a welcome accompaniment to savory foods, like glazed ham, or at a weekend brunch. 

• 
  
  1 medium orange, peel only
  
  


• 
  
  2/3 cup sugar
  
  


• 
  
  1 Tbs. McCormick® Gourmet Collection Anise Seed 
  
  


• 
  
  2-1/2 cups flour
  
  


• 
  
  2-1/2 tsp. baking powder
  
  


• 
  
  1/2 tsp. baking soda
  
  


• 
  
  1/4 tsp. salt  
  
  


• 
  
  1/2 cup (1 stick) cold butter, cut into pieces
  
  


• 
  
  1/2 cup golden raisins
  
  


• 
  
  3/4 cup sour cream
  
  


• 
  
  2 eggs
  
  


• 
  
  1 Tbs. McCormick® Pure Vanilla Extract 
  
  

Heat oven to 375°F. Remove 6 (3-inch long) strips from orange with vegetable peeler. Place in food processor with sugar and anise seed. Process until peel is finely ground, scraping sides once. Reserve 1 Tbs. of sugar mixture; set aside.

Place flour, baking powder, baking soda and salt in food processor with remaining sugar mixture; cover. Process to mix well. Add butter; process until mixture forms fine crumbs. Place mixture in large bowl. Stir in raisins.

Mix sour cream, eggs and vanilla in small bowl with wire whisk until well blended. Add to flour mixture; stir until a soft dough forms. Drop by heaping 1/4 cupfuls 2 inches apart onto greased baking sheets. Sprinkle with reserved sugar mixture.

Bake 15 to 20 minutes or until scones are golden on top. Remove to wire rack to cool. Serve warm or at room temperature.

Vanilla Cloud Cake

This cake is something special, living up to its ethereal name, with a serious punch of vanilla flavor. Have an empty wine bottle or similar vessel at the ready for inverting the cake during the cooling process–you want the pan to be high above the countertop so air can circulate all around as the cake cools.

For the cake

• 
  
  1-1/2 cups superfine sugar, divided
  
  


• 
  
  3/4 cup cake flour
  
  


• 
  
  2 cups egg whites (about 16 large egg whites), at room temperature
  
  


• 
  
  2 tsp. cream of tartar
  
  


• 
  
  1/2 tsp. salt
  
  


• 
  
  1 Tbs. vanilla bean paste
  
  

Tip:

You can make superfine sugar by grinding granulated sugar in a food processor or clean coffee grinder

For the frosting

• 
  
  8 oz. cream cheese, at room temperature
  
  


• 
  
  6 oz. white chocolate, melted and cooled
  
  


• 
  
  2 cups heavy cream, very cold
  
  


• 
  
  1 Tbs. pure vanilla extract
  
  


• 
  
  1 tsp. vanilla bean paste
  
  

To make the cake

Position a rack in the lower third of the oven and preheat oven to 350°F. Sift together half of the sugar and flour into a medium bowl.

In the bowl of a stand bowl mixer fitted with the whisk attachment, beat egg whites, cream of tartar, and salt on medium-high speed until mixture holds soft peaks, 2 to 3 minutes. With the mixer still running, slowly pour in the remaining sugar and beat until mixture is glossy and holds stiff peaks. Beat in vanilla bean paste.

Sift flour mixture in three additions into egg-white mixture, gently folding after each addition to incorporate. Scrape batter into a 10-inch angel food cake pan with a removable bottom and smooth the top with a spatula. Bake for 40 to 45 minutes, or until cake is deeply golden with a deep crack in the surface and a toothpick inserted into the center comes out with just a few moist crumbs (a metal tester will come out clean even if cake is not done). Invert the pan onto the bottle and let cool completely. Run a thin spatula along the sides and around the center of the cake to loosen from pan and transfer to a serving platter.

To make the frosting

To make the frosting, beat together cream cheese and white chocolate in the bowl of a stand mixer until smooth and creamy. In a separate bowl, whip together cream, vanilla extract, and vanilla bean paste until stiff peaks form. Gently stir about one-third of the whipped cream into the cream cheese mixture to lighten it, then gently fold in the remaining whipped cream.

Frost the cake generously, using the back of a tablespoon to create swoops and swirls.

Vanilla Drop Cookies

These tender little cookies are the easiest route to holiday cookie success because they require no rolling, chilling, or cutting. For an elegant look, dip the tops of the unbaked dough balls in coarse sanding sugar or chopped toasted nuts. To gild the lily even further, drizzle or dip them in Basic Glaze or Royal Icing and add dragées or sprinkles. You can easily double this recipe.New! Use the HolidayCookie Recipe Maker to customize your Christmas cookies with your favorite flavors,
icings, and decorative toppings.

• 
  
  9 oz. (2 cups) unbleached all-purpose flour; more as needed
  
  


• 
  
  1/2 tsp. baking powder
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  6 oz. (3/4 cup) unsalted butter, softened
  
  


• 
  
  1 cup granulated sugar
  
  


• 
  
  1 large egg, at room temperature
  
  


• 
  
  1-1/2 tsp. pure vanilla paste or vanilla extract
  
  

Tip:

For flavor variations, the vanilla amount may vary

Whisk the flour, baking powder, and salt in a medium bowl.

In a stand mixer fitted with the paddle attachment (or in a large mixing bowl with a hand-held electric mixer), beat the butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Scrape down the bowl and beater with a rubber spatula as needed.

Add the egg and vanilla and continue to mix until well blended, about 1 minute. Reduce the speed to low, add the flour mixture, and mix until well blended, about 1 minute more.

Position racks in the upper and lower thirds of the oven and heat the oven to 350°F. Line 2 or more cookie sheets with parchment or nonstick baking liners.

Using a 1-tablespoon ice cream scoop (or two tablespoons), drop rounded balls of the dough about 1-1/2 inches apart on the prepared sheets.

Bake two sheets at a time, rotating and switching their positions halfway through, until the edges and bottoms of the cookies are golden (or darker brown for chocolate cookies), 11 to 13 minutes. Let the cookies cool on their sheets on wire racks for about 5 minutes, and then transfer them to the racks to cool completely.

Serve, decorate, or freeze the cookies.

Chocolate Crackled Cookies

Decadent chocolate chunk cookies with a hint of smoky heat from the Ancho Chile Pepper will please the most refined palates. 

• 
  
  12 oz. semi-sweet baking chocolate, divided
  
  


• 
  
  3/4 cup flour  
  
  


• 
  
   2 tsp. McCormick® Gourmet Collection Saigon Cinnamon or 2 tsp. McCormick® Gourmet Collection Roasted Saigon Cinnamon 
  
  


• 
  
  1 tsp. McCormick® Gourmet Collection Ancho Chile Pepper 
  
  


• 
  
  1/2 tsp. baking powder
  
  


• 
  
  1/4 tsp. salt
  
  


• 
  
  1/4 cup (1/2 stick) butter, softened
  
  


• 
  
  1/2 cup granulated sugar
  
  


• 
  
  1/4 cup firmly packed brown sugar
  
  


• 
  
  2 eggs, lightly beaten
  
  


• 
  
  2 tsp. McCormick® Pure Vanilla Extract
   
  
  

Heat oven to 375°F. Melt 8 oz. of the chocolate as directed on package. Set aside. Coarsely chop remaining 4 oz. chocolate. Mix flour, roasted cinnamon, ancho chile pepper, baking powder and salt in small bowl.

Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Add melted chocolate; beat until well blended. Gradually beat in flour mixture on low speed until well mixed. Stir in chopped chocolate. Drop dough by rounded tablespoons or medium cookie scoop 1-1/2 inches apart on parchment paper-lined baking sheets.

Bake about 10 minutes or just until cookies are set and slightly cracked on top. Transfer cookies on parchment paper to wire rack; cool completely.

Glazed Vanilla Bean Doughnuts

Warm fried dough. Sweet vanilla bean glaze. Enough said.

For the doughnuts

• 
  
  1 Tbs. dry active yeast
  
  


• 
  
  1/4 cup warm water (110°F to 115°F)
  
  


• 
  
  3 Tbs. granulated sugar, divided
  
  


• 
  
  1 cup whole milk, at room temperature
  
  


• 
  
  1 Tbs. pure vanilla extract
  
  


• 
  
  Seeds scraped from 1/2 vanilla bean
  
  


• 
  
  3 large egg yolks, at room temperature
  
  


• 
  
  1/4 cup unsalted butter, melted and cooled
  
  


• 
  
  3-1/2 cups all-purpose flour, sifted, plus more for kneading
  
  


• 
  
  1-1/4 tsp. table salt
  
  


• 
  
  Vegetable oil, for frying
  
  

For the glaze

• 
  
  1-1/2 cups confectioners’ sugar
  
  


• 
  
  2 Tbs. whole milk
  
  


• 
  
  Pinch salt
  
  


• 
  
  Seeds scraped from 1/2 vanilla bean
  
  

To make the doughnuts

In the bowl of a stand mixer, whisk together yeast, warm water, and 1 Tbs. of the sugar. Let stand until mixture is foamy, about 5 minutes. Whisk in the remaining 2 Tbs. sugar, milk, vanilla extract, vanilla seeds, egg yolks, and butter. Fit in the mixer with paddle attachment and begin mixing on low speed.

Add flour and salt and mix for 3 minutes, scraping down the sides of the bowl and the paddle often to keep the dough moving.

Turn out dough onto a lightly floured work surface and knead by hand several times, dusting with flour as needed. Place dough in a large oiled bowl and cover with plastic wrap. Let rest in a warm place until doubled in bulk, about 1-1/2 to 2 hours. (Alternatively, you can let it rise in the refrigerator overnight, 8 to 12 hours.)

Turn dough out onto a lightly floured work surface and roll to about 1/2 inch thick.

Cut out doughnuts with a 3-inch doughnut cutter, place on a parchment-lined baking sheet, and cover with a clean kitchen towel. Let rise for 30 to 45 minutes, or until doughnuts have doubled in size.

Pour 2-1/2 inches of vegetable oil into a 4- or 5-quart pot and heat it to 350°F. Fry doughnuts in batches of no more than 4 until they are deep golden brown. 2 minutes per side, turning only once (turning too often can result in greasy doughnuts). Transfer to paper towels to drain.

To make the glaze

For the glaze, whisk together the confectioners’ sugar, milk, salt, and vanilla seeds until smooth. Spoon glaze over warm doughnuts and serve.

Vanilla Cupcakes with Colored Cream Cheese Frosting

These are cupcakes you can feel good about serving at a kid's birthday party, thanks to a few healthy upgrades: some of the butter is replaced with applesauce, to reduce fat and add moisture; a portion of the flour is whole-wheat pastry flour, and the frosting is tinted with natural colorings.Easter Cupcakes:See the variations below to make lovely pastel frosting for your Easter cupcakes, and read A Fresh Look at Food Coloring to learn more tricks for adding color to food—including Easter eggs—without artificial food dyes.

For the cupcakes:

• 
  
  5 oz. (1-1/4 cups) cake flour
  
  


• 
  
  2-1/2 oz. (1/2 cup) whole-wheat pastry flour
  
  


• 
  
  1-1/2 tsp. baking powder
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  1-1/2 oz. (3 Tbs.) unsalted butter, softened
  
  


• 
  
  1 cup granulated sugar
  
  


• 
  
  3 Tbs. canola oil
  
  


• 
  
  2 large eggs
  
  


• 
  
  1/2 cup unsweetened applesauce
  
  


• 
  
  1/2 cup whole milk
  
  


• 
  
  1/2 tsp. pure vanilla extract
  
  

Tip:

If you can't find whole-wheat pastry flour, substitute cake flour.

For the frosting:

• 
  
  1 cup raspberries, thawed if frozen
  
  


• 
  
  1 8-oz. package reduced-fat cream cheese (Neufchâtel), softened
  
  


• 
  
  1 cup confectioners’ sugar
  
  

Make the cupcakes:

Position a rack in the center of the oven and heat the oven to 350°F. Line a 12-cup muffin pan with paper liners.

Combine the cake flour, whole-wheat pastry flour, baking powder, and salt in a medium bowl. Put the butter in a large bowl and beat with an electric hand mixer on medium speed until smooth, about 3 minutes. Gradually add half of the sugar and continue to beat until fluffy, about 2 minutes. Add the oil and remaining 1/2 cup sugar and continue to beat until lighter in color, about 2 minutes more. Add the eggs one at time, beating well after each addition. Beat in the applesauce until combined.

On low speed, add half of the flour mixture to the butter mixture, then half of the milk, mixing just until combined after each addition. Repeat with the remaining flour and milk, adding the vanilla with the milk.

Distribute the batter evenly among the cupcake liners and bake until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Transfer to a rack and cool in the pan for 15 minutes; remove the cupcakes from the pan and let cool completely.

Make the frosting:

Put the raspberries in a 1-quart saucepan and cook over medium heat until they begin to release their juice and break down, about 5 minutes. Strain the berries through a fine sieve set over a small bowl, pressing with a spatula to extract all of the juice (you should have about 1/4 cup). Discard the seeds. Let cool to room temperature.

Combine the cream cheese and confectioners’ sugar in a medium bowl. Beat with an electric hand mixer on high speed until smooth, about 2 minutes. Add the raspberry juice and continue to beat until well combined, about 1 minute. Cover and refrigerate until thicker and spreadable, about 2 hours, before spreading on the cupcakes. The frosted cupcakes can be refrigerated for up to 1 day.

Homemade Marshmallow Chicks

The taste and texture (to say nothing about the all-natural ingredients) of these homemade Easter treats are so much better than the store-bought variety that it would be a shame not to make them from scratch. Though some recipes call for gelatin and egg whites, this non-egg white version is much easier to work with. Not every homemade chick will be perfect, nor will they all look the same. Once they are coated with sugar and the little eyes are in place, they will look adorable.

• 
  
  4 jars (3-1/2 oz. each) colored sugars
  
  


• 
  
  1-1/4 cups water, divided
  
  


• 
  
  3 packages (1/4 oz. each)unflavored powdered gelatin
  
  


• 
  
  1 large vanilla bean, seeds scraped, or 1-1/2 tsp. pure vanilla bean paste
  
  


• 
  
  Pinch of table salt
  
  


• 
  
  2 cups (14 oz.) granulated sugar
  
  


• 
  
  1/2 cup light corn syrup
  
  


• 
  
  About 96 mini chocolate chips or mini M&M’s®
  
  

Line two cookie sheets with nonstick liners and lightly grease. Put the colored sugars in separate shallow bowls.

Pour 3/4 cup of the water into bowl of a heavy-duty mixer fitted with whisk attachment and sprinkle the gelatin over the water. Let sit until the gelatin is moist and plump, about 5 minutes. Add the vanilla bean seeds and salt. (They’ll stay on top of the gelatin for now.)

Put the remaining 1/2 cup water, the sugar, and corn syrup in a medium heavy saucepan. Cook, stirring, over low heat until the sugar dissolves. Set a candy thermometer in the pan and increase the heat to high and bring to a boil. Boil, without stirring, until the hot syrup is 258°F.

With the mixer on medium-low speed, slowly pour the hot syrup into the gelatin mixture in a thin stream down the side of the bowl (avoid pouring syrup onto the whisk, as it will splash against the sides of the bowl). Gradually increase the speed to medium-high and beat until the mixture is very thick, about 10 minutes. The outside of the bowl will still feel quite warm. It’s important to work with the marshmallow while it’s still warm—it’s difficult to pipe when it’s cold and stiff.

Fit a large round tip 1/2- or 2/3-inch (I use an Ateco #5 or #7) into a pastry bag and fill the bag with some of the marshmallow. Pipe the marshmallow into 3-inch-long by 1-inch-wide logs, spacing them about 1 inch apart on the prepared cookie sheets. As you reach the end of a log, keep pressure on the bag and in one continuous motion, lift the pastry tip up and pipe more marshmallow on top of the log going back about 1 inch. Release any pressure on the pastry bag and pull the tip up and out to form a beak. Reload the pastry bag with marshmallow as needed.

Sprinkle each shape with colored sugar, using your fingers to pat the sugar onto the marshmallow to cover almost completely, then set the cookie sheets aside until the shapes are completely cool but still tacky, about 1 hour. Using your fingers and working with one marshmallow at a time, lift the marshmallows from the sheets and roll in the bowl of colored sugars, pressing the shapes into the sugar lightly to cover completely. Return the shapes to the same sheets. Dap a bit of the remaining marshmallow from the bowl onto the flat side of the mini chocolate chips and press onto the shapes to form “eyes.” Set the sheets aside until the marshmallows are completely cool and no longer tacky, about 2 hours. Stow in an airtight container for up to 1 week.

Vanilla-Fig Skillet Cobbler with Spiced Shortbread Topping

Toasted hazelnuts and warm spices give the cookie-like topping on this cobbler a deep, rich flavor that’s reminiscent of linzer cookies.

For the topping

• 
  
  5-5/8 oz. (1-1/4 cups) unbleached all-purpose flour
  
  


• 
  
  2 oz. (1/2 cup) finely ground toasted hazelnuts
  
  


• 
  
  1/2 tsp. baking powder
  
  


• 
  
  1/4 tsp. ground cinnamon
  
  


• 
  
  1/4 tsp. ground ginger
  
  


• 
  
  1/4 tsp. table salt
  
  


• 
  
  1/8 tsp. ground nutmeg
  
  


• 
  
  Pinch of ground cloves
  
  


• 
  
  Pinch of ground white pepper (optional)
  
  


• 
  
  4 oz. (1/2 cup) unsalted butter, softened
  
  


• 
  
  1/2 cup firmly packed light brown sugar
  
  


• 
  
  3 large egg yolks
  
  


• 
  
  1 tsp. pure vanilla extract
  
  

For the filling

• 
  
  1/2 cup granulated sugar
  
  


• 
  
  2 tsp. unbleached all-purpose flour
  
  


• 
  
  1/4 tsp. table salt
  
  


• 
  
  2 oz. (4 Tbs.) unsalted butter, cut into 4 pieces
  
  


• 
  
  2 Tbs. fresh lemon juice
  
  


• 
  
  1 tsp. finely grated lemon zest
  
  


• 
  
  1 vanilla bean (about 5 inches long), halved lengthwise, seeds scraped out 
  
  


• 
  
  2 lb. firm-ripe fresh figs, trimmed and halved (or quartered if large)
  
  

Make the topping

In a medium bowl, combine the flour, hazelnuts, baking powder, cinnamon, ginger, salt, nutmeg (freshly ground is best), cloves, and white pepper (if using). Whisk until well blended.

In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light, 3 to 5 minutes. Add the egg yolks and vanilla and beat until well blended, about 1 minute. Add the flour mixture and mix on medium-low speed until well blended, about 1 minute.

Lay a large piece of plastic wrap on the counter. Scrape the dough onto the plastic. Using the plastic as an aid, shape the dough into a 7-1/2-inch-long log. Wrap in the plastic and refrigerate until firm, about 4 hours.

Cut the chilled dough into ten 3/4-inch-thick slices, wrap, and refrigerate until ready to bake the cobbler.

Make the filling

Tip:

Cast iron skillets are great, but not for this cobbler; their reactive surface can lend a metallic taste to the finished cobbler. Stick with a nonreactive skillet, such as stainless steel or enamel-lined cast iron.

Position a rack in the center of the oven and heat the oven to 375°F.

Put the sugar, flour, and salt in a 10-inch nonreactive, ovenproof skillet (8- to 10-cup capacity) and whisk until well blended. Add 1 cup water and the butter, lemon juice, lemon zest, and vanilla bean halves and seeds. Cook over medium-low heat, stirring occasionally, until the butter melts and the sugar dissolves, about 2 minutes. Increase the heat to medium and boil, whisking constantly, until thickened, about 1 minute. Cover and set aside off the heat to steep for at least 30 minutes and up to 2 hours.

Return the syrup to a boil over medium-low heat. Add the figs and cook, tossing gently, until very hot and beginning to release their juice, 3 to 5 minutes. Remove from the heat.

Assemble and bake

Spread the fruit into a relatively even layer. Arrange the topping slices randomly over the hot filling, leaving space between them.

Bake until the filling is bubbling and the topping is golden-brown (a toothpick inserted into a few pieces should come out clean), 25 to 35 minutes. Let sit about for 30 minutes to allow the filling to settle and thicken before serving.

Vanilla Drop Cookies

These tender little cookies are the easiest route to holiday cookie success because they require no rolling, chilling, or cutting. For an elegant look, dip the tops of the unbaked dough balls in coarse sanding sugar or chopped toasted nuts. To gild the lily even further, drizzle or dip them in Basic Glaze or Royal Icing and add dragées or sprinkles. You can easily double this recipe.New! Use the HolidayCookie Recipe Maker to customize your Christmas cookies with your favorite flavors,
icings, and decorative toppings.

• 
  
  9 oz. (2 cups) unbleached all-purpose flour; more as needed
  
  


• 
  
  1/2 tsp. baking powder
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  6 oz. (3/4 cup) unsalted butter, softened
  
  


• 
  
  1 cup granulated sugar
  
  


• 
  
  1 large egg, at room temperature
  
  


• 
  
  1-1/2 tsp. pure vanilla paste or vanilla extract
  
  

Tip:

For flavor variations, the vanilla amount may vary

Whisk the flour, baking powder, and salt in a medium bowl.

In a stand mixer fitted with the paddle attachment (or in a large mixing bowl with a hand-held electric mixer), beat the butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Scrape down the bowl and beater with a rubber spatula as needed.

Add the egg and vanilla and continue to mix until well blended, about 1 minute. Reduce the speed to low, add the flour mixture, and mix until well blended, about 1 minute more.

Position racks in the upper and lower thirds of the oven and heat the oven to 350°F. Line 2 or more cookie sheets with parchment or nonstick baking liners.

Using a 1-tablespoon ice cream scoop (or two tablespoons), drop rounded balls of the dough about 1-1/2 inches apart on the prepared sheets.

Bake two sheets at a time, rotating and switching their positions halfway through, until the edges and bottoms of the cookies are golden (or darker brown for chocolate cookies), 11 to 13 minutes. Let the cookies cool on their sheets on wire racks for about 5 minutes, and then transfer them to the racks to cool completely.

Serve, decorate, or freeze the cookies.

Vanilla Cupcakes with Colored Cream Cheese Frosting

These are cupcakes you can feel good about serving at a kid's birthday party, thanks to a few healthy upgrades: some of the butter is replaced with applesauce, to reduce fat and add moisture; a portion of the flour is whole-wheat pastry flour, and the frosting is tinted with natural colorings.Easter Cupcakes:See the variations below to make lovely pastel frosting for your Easter cupcakes, and read A Fresh Look at Food Coloring to learn more tricks for adding color to food—including Easter eggs—without artificial food dyes.

For the cupcakes:

• 
  
  5 oz. (1-1/4 cups) cake flour
  
  


• 
  
  2-1/2 oz. (1/2 cup) whole-wheat pastry flour
  
  


• 
  
  1-1/2 tsp. baking powder
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  1-1/2 oz. (3 Tbs.) unsalted butter, softened
  
  


• 
  
  1 cup granulated sugar
  
  


• 
  
  3 Tbs. canola oil
  
  


• 
  
  2 large eggs
  
  


• 
  
  1/2 cup unsweetened applesauce
  
  


• 
  
  1/2 cup whole milk
  
  


• 
  
  1/2 tsp. pure vanilla extract
  
  

Tip:

If you can't find whole-wheat pastry flour, substitute cake flour.

For the frosting:

• 
  
  1 cup raspberries, thawed if frozen
  
  


• 
  
  1 8-oz. package reduced-fat cream cheese (Neufchâtel), softened
  
  


• 
  
  1 cup confectioners’ sugar
  
  

Make the cupcakes:

Position a rack in the center of the oven and heat the oven to 350°F. Line a 12-cup muffin pan with paper liners.

Combine the cake flour, whole-wheat pastry flour, baking powder, and salt in a medium bowl. Put the butter in a large bowl and beat with an electric hand mixer on medium speed until smooth, about 3 minutes. Gradually add half of the sugar and continue to beat until fluffy, about 2 minutes. Add the oil and remaining 1/2 cup sugar and continue to beat until lighter in color, about 2 minutes more. Add the eggs one at time, beating well after each addition. Beat in the applesauce until combined.

On low speed, add half of the flour mixture to the butter mixture, then half of the milk, mixing just until combined after each addition. Repeat with the remaining flour and milk, adding the vanilla with the milk.

Distribute the batter evenly among the cupcake liners and bake until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Transfer to a rack and cool in the pan for 15 minutes; remove the cupcakes from the pan and let cool completely.

Make the frosting:

Put the raspberries in a 1-quart saucepan and cook over medium heat until they begin to release their juice and break down, about 5 minutes. Strain the berries through a fine sieve set over a small bowl, pressing with a spatula to extract all of the juice (you should have about 1/4 cup). Discard the seeds. Let cool to room temperature.

Combine the cream cheese and confectioners’ sugar in a medium bowl. Beat with an electric hand mixer on high speed until smooth, about 2 minutes. Add the raspberry juice and continue to beat until well combined, about 1 minute. Cover and refrigerate until thicker and spreadable, about 2 hours, before spreading on the cupcakes. The frosted cupcakes can be refrigerated for up to 1 day.

Double Ginger Shortbread Cookies

Ginger two ways—fresh and crystallized—adds a little zing to otherwise classic shortbread.

• 
  
  12 oz. (1-1/2 cups) unsalted butter, softened; more for the pan(s)
  
  


• 
  
  15 oz. (3-1/3 cups) unbleached all-purpose flour
  
  


• 
  
  2 Tbs. cornstarch
  
  


• 
  
  1 tsp. table salt
  
  


• 
  
  5-3/8 oz. (1-1/3 cups) confectioners’ sugar
  
  


• 
  
  2/3 cup finely chopped crystallized ginger
  
  


• 
  
  4 tsp. finely grated fresh ginger
  
  


• 
  
  1 Tbs. pure vanilla extract or paste
  
  

For rectangular cookies, lightly butter the bottom of a straight-sided 9x13-inch baking pan. For wedges, lightly butter two 9-1/2-inch fluted tart pans with removable bottoms.

Combine the flour, cornstarch, and salt in a medium bowl. 

In a stand mixer fitted with the paddle attachment, beat the butter, sugar, crystallized ginger, fresh ginger, and vanilla on medium speed until smooth and creamy, 2 to 3 minutes. Add the flour mixture and mix on low speed until the dough begins to form moist clumps, about 1 minute.

Turn the dough out into the prepared pan (if making wedges, divide the dough between the two pans). Using lightly floured fingertips, press the dough into the pan(s) to form an even layer.

For rectangular cookies, use a bench knife or a paring knife to cut the dough all the way through into 40 bars. With the tines of a fork, prick each bar twice all the way through, spacing the holes evenly and on the diagonal. Lightly flour the tines as necessary to prevent the dough from sticking.

For wedges, cut each pan of dough all the way through to form 12 wedges. With the tines of a fork, prick the wedges three times all the way through, spacing the holes evenly over the dough. 

Freeze the dough while the oven heats. Position a rack in the center of the oven and heat the oven to 325°F.

Bake the dough, rotating the pan(s) halfway through, until the top(s) looks dry and golden-brown, 30 to 40 minutes. Transfer the pan(s) to a rack. Using a paring knife or bench knife, immediately re-cut the cookies along the lines. Cool completely before removing them from the pan(s). 

Vanilla Cloud Cake

This cake is something special, living up to its ethereal name, with a serious punch of vanilla flavor. Have an empty wine bottle or similar vessel at the ready for inverting the cake during the cooling process–you want the pan to be high above the countertop so air can circulate all around as the cake cools.

For the cake

• 
  
  1-1/2 cups superfine sugar, divided
  
  


• 
  
  3/4 cup cake flour
  
  


• 
  
  2 cups egg whites (about 16 large egg whites), at room temperature
  
  


• 
  
  2 tsp. cream of tartar
  
  


• 
  
  1/2 tsp. salt
  
  


• 
  
  1 Tbs. vanilla bean paste
  
  

Tip:

You can make superfine sugar by grinding granulated sugar in a food processor or clean coffee grinder

For the frosting

• 
  
  8 oz. cream cheese, at room temperature
  
  


• 
  
  6 oz. white chocolate, melted and cooled
  
  


• 
  
  2 cups heavy cream, very cold
  
  


• 
  
  1 Tbs. pure vanilla extract
  
  


• 
  
  1 tsp. vanilla bean paste
  
  

To make the cake

Position a rack in the lower third of the oven and preheat oven to 350°F. Sift together half of the sugar and flour into a medium bowl.

In the bowl of a stand bowl mixer fitted with the whisk attachment, beat egg whites, cream of tartar, and salt on medium-high speed until mixture holds soft peaks, 2 to 3 minutes. With the mixer still running, slowly pour in the remaining sugar and beat until mixture is glossy and holds stiff peaks. Beat in vanilla bean paste.

Sift flour mixture in three additions into egg-white mixture, gently folding after each addition to incorporate. Scrape batter into a 10-inch angel food cake pan with a removable bottom and smooth the top with a spatula. Bake for 40 to 45 minutes, or until cake is deeply golden with a deep crack in the surface and a toothpick inserted into the center comes out with just a few moist crumbs (a metal tester will come out clean even if cake is not done). Invert the pan onto the bottle and let cool completely. Run a thin spatula along the sides and around the center of the cake to loosen from pan and transfer to a serving platter.

To make the frosting

To make the frosting, beat together cream cheese and white chocolate in the bowl of a stand mixer until smooth and creamy. In a separate bowl, whip together cream, vanilla extract, and vanilla bean paste until stiff peaks form. Gently stir about one-third of the whipped cream into the cream cheese mixture to lighten it, then gently fold in the remaining whipped cream.

Frost the cake generously, using the back of a tablespoon to create swoops and swirls.

Vanilla Cupcakes with Colored Cream Cheese Frosting

These are cupcakes you can feel good about serving at a kid's birthday party, thanks to a few healthy upgrades: some of the butter is replaced with applesauce, to reduce fat and add moisture; a portion of the flour is whole-wheat pastry flour, and the frosting is tinted with natural colorings.Easter Cupcakes:See the variations below to make lovely pastel frosting for your Easter cupcakes, and read A Fresh Look at Food Coloring to learn more tricks for adding color to food—including Easter eggs—without artificial food dyes.

For the cupcakes:

• 
  
  5 oz. (1-1/4 cups) cake flour
  
  


• 
  
  2-1/2 oz. (1/2 cup) whole-wheat pastry flour
  
  


• 
  
  1-1/2 tsp. baking powder
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  1-1/2 oz. (3 Tbs.) unsalted butter, softened
  
  


• 
  
  1 cup granulated sugar
  
  


• 
  
  3 Tbs. canola oil
  
  


• 
  
  2 large eggs
  
  


• 
  
  1/2 cup unsweetened applesauce
  
  


• 
  
  1/2 cup whole milk
  
  


• 
  
  1/2 tsp. pure vanilla extract
  
  

Tip:

If you can't find whole-wheat pastry flour, substitute cake flour.

For the frosting:

• 
  
  1 cup raspberries, thawed if frozen
  
  


• 
  
  1 8-oz. package reduced-fat cream cheese (Neufchâtel), softened
  
  


• 
  
  1 cup confectioners’ sugar
  
  

Make the cupcakes:

Position a rack in the center of the oven and heat the oven to 350°F. Line a 12-cup muffin pan with paper liners.

Combine the cake flour, whole-wheat pastry flour, baking powder, and salt in a medium bowl. Put the butter in a large bowl and beat with an electric hand mixer on medium speed until smooth, about 3 minutes. Gradually add half of the sugar and continue to beat until fluffy, about 2 minutes. Add the oil and remaining 1/2 cup sugar and continue to beat until lighter in color, about 2 minutes more. Add the eggs one at time, beating well after each addition. Beat in the applesauce until combined.

On low speed, add half of the flour mixture to the butter mixture, then half of the milk, mixing just until combined after each addition. Repeat with the remaining flour and milk, adding the vanilla with the milk.

Distribute the batter evenly among the cupcake liners and bake until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Transfer to a rack and cool in the pan for 15 minutes; remove the cupcakes from the pan and let cool completely.

Make the frosting:

Put the raspberries in a 1-quart saucepan and cook over medium heat until they begin to release their juice and break down, about 5 minutes. Strain the berries through a fine sieve set over a small bowl, pressing with a spatula to extract all of the juice (you should have about 1/4 cup). Discard the seeds. Let cool to room temperature.

Combine the cream cheese and confectioners’ sugar in a medium bowl. Beat with an electric hand mixer on high speed until smooth, about 2 minutes. Add the raspberry juice and continue to beat until well combined, about 1 minute. Cover and refrigerate until thicker and spreadable, about 2 hours, before spreading on the cupcakes. The frosted cupcakes can be refrigerated for up to 1 day.