Whether it’s the finishing touch on a romantic dinner, a treat for the little ones, or a sweet something for friends or colleagues, home-baked goodies are sure to be welcomed on Valentine’s Day. Taking the time to make something special conveys the sentiment of the holiday, and of course, you can’t go wrong with chocolate.
Sarah Kieffer, the author and baker behind The Vanilla Bean Blog, leans towards chocolaty delights for Valentine’s Day. This year, she’ll likely make a double-chocolate snacking cake decorated with tiny candy hearts for her children, ages seven and nine.
“(Before we had kids), I loved breakfast in bed. Just reading in bed together in the morning and having warm cinnamon rolls, that sounds amazing. But Valentine’s Day has changed for me — it’s more about making things for my kids than being romantic. When it falls on a school day, I try to make it exciting and have something waiting for them when they come home,” Kieffer says.
“Especially with young children, I just see it as celebrating love, and celebrating our family in a different way. It’s so fun to bake and share that – taking it from the commercialism of: ‘we have to buy something’ or ‘we have to go out for a fancy dinner.’ I like to bring it into my home and have a fun treat, and make it about our family and what that looks like to us.”
As Kieffer writes in her first cookbook, The Vanilla Bean Baking Book (Penguin Canada, 2016), she prefers minimal cake décor — favouring fresh flowers, sprinkles and nuts, and texturing to embellish party cakes. For Valentine’s Day in particular, adding a few rosy red or blush blooms is an approachable way to beautify baked goods. (Look for flowers that are food-safe, and haven’t been sprayed with pesticides.)
“I like to use fresh flowers (for Valentine’s Day). My grocery store sells tiny little roses in different colours and I like to decorate with those a lot. They could go on cookies with frosting or on cake, and it would look so pretty and simple. Otherwise, just a little pale pink food colouring on something looks really pretty,” she says.
In the book, Kieffer offers recipes for morning baking (Orange-Chocolate Scones, Apricot Danish); quick breads, muffins and everyday cakes (Lemon Bread, Picnic Cakes); and party cakes (Raspberry Cream Cake, Chocolate Ganache Cupcakes with Basil Buttercream).
Pies and tarts (Peach-Caramel Pie, Banana Cream Hand Pies); cookies and bars (Coffee Blondies, Granola Chocolate Pecan Cookies); no-churn ice cream (S’mores Ice Cream Cake, Ice Cream Sandwiches); and homemade staples (flavoured sugars, pastry cream).
Although she has many years of professional baking under her belt, Kieffer says that home baking is where her heart is. She has great respect for pastry chefs – their skill and commitment – but adds that creativity and artistry can also be exercised at home. As a starting point for burgeoning experimental bakers, she offers various types of cake bases (chocolate, yellow, and white), and buttercream in the book (Swiss meringue, Italian meringue, American, and ermine) that can be mixed-and-matched.
“It’s good to learn recipes and to bake something as it’s written the first couple of times, but once you get familiar with it, there’s room to create and try new things. Be open (to the fact) that it might not work out, but still take that step in being creative.
“I want more people to take that chance and to not be afraid in their own home. To just play in the kitchen, even when it comes to baking, and to lose that intimidation of ‘it has to be this certain way’ or ‘this pastry chef says I can’t do it this way.’ Maybe you can,” she laughs.
Recipes excerpted from The Vanilla Bean Baking Book by Sarah Kieffer. Copyright © 2016 Sarah Kieffer. Published by Penguin Canada, a division of Penguin Random House __canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
CINNAMON ROLLS
“My sweet dough recipe, enriched with honey and eggs, makes for a tender dough; a hefty amount of cinnamon gives a nice kick and cream cheese keeps the confectioners’ sugar in the icing from being sickly sweet. It’s one dreamy bun,” Kieffer writes.
1 recipe Sweet Dough (recipe follows)
½ cup (99 g) packed brown sugar
1 tbsp (15 mL) ground cinnamon
Pinch salt
2 tbsp (29 g) unsalted butter, melted and cooled
Icing:
8 tbsp (1 stick; 113 g) unsalted butter, room temperature
4 oz (114 g) cream cheese, room temperature
1 tsp (5 mL) pure vanilla extract
¼ tsp (1 mL) salt
1 cup (113 g) confectioners’ sugar
1. Flour a work surface and knead the Sweet Dough 10 to 12 times. Shape the dough into a ball, cover the top lightly with flour, and if your dough has been refrigerated, cover with a tea towel and let it come to room temperature.
2. Grease a 9 by 13-inch pan; if desired, line with parchment paper (this makes for an easier cleanup)
3. In a small bowl, mix the brown sugar, cinnamon, and salt.
4. Roll the dough into a 16 by 12-inch rectangle. Brush the dough with the melted butter and sprinkle the cinnamon-sugar mixture evenly over top, pressing it lightly into the butter so it adheres. Starting at a long side, roll the dough into a tight cylinder. Pinch the seam gently to seal it and position the dough seam side down. Use scissors or a sharp knife to cut the dough into 12 equal pieces (see Note). Transfer the pieces to the prepared pan and place them cut side up. Cover the pan loosely with plastic wrap and let the dough rise until doubled, 1 to 1½ hours.
5. Adjust the oven rack to the lower middle position. Preheat the oven to 350°F.
6. Remove the plastic and bake 27 to 32 minutes, rotating the pan halfway through, until the rolls are golden brown. While the rolls are baking, prepare the icing.
7. For the icing: In the bowl of a stand mixer fitted with a paddle, beat the butter and cream cheese on medium until smooth and creamy. Add the vanilla and salt and mix on low to combine. Add the confectioners’ sugar and mix on low until combined. Scrape down the sides of the bowl and mix on medium until the icing is light and fluffy, 3 to 4 minutes.
8. Transfer the pan to a wire rack and let cool for 5 minutes. Using an offset spatula or table knife, apply a thin layer of the cream cheese icing, using about one-third of the mixture. Let the rolls cool for another 15 to 20 minutes. Top with the rest of the icing and serve.
Makes: 12 cinnamon rolls
Note: The dough can be cut into 8, 10, or 12 pieces, depending on your preferred size. Add a few minutes to the baking time for larger-size buns.
SWEET DOUGH
4 large eggs, room temperature
¾ cup (175 mL) whole milk, warm (100–110°F)
¼ cup (50 mL) honey
4 cups (568 g) all-purpose flour
2¼ tsp (11 mL) instant yeast
2 tsp (10 mL) salt
10 tbsp (1¼ sticks; 142 g) unsalted butter, room temperature, cut into 1-inch pieces
1. Grease a large bowl.
2. In a large measuring cup, combine the eggs, milk, and honey.
3. In the bowl of a stand mixer fitted with a paddle, mix the flour, yeast, and salt and stir on low to combine. Add the egg mixture and mix on low to combine. With the mixer on low, add the butter, one piece at a time. When all the butter has been added, increase the speed to medium and beat the butter into the dough, until all the little butter pieces are incorporated, 1 minute. Transfer the dough to the prepared bowl. The dough will be very sticky and you will need a spatula to scrape the dough into the bowl.
4. Cover the bowl with plastic wrap and let rise for 30 minutes. Place your fingers or a spatula underneath the dough (I spray a little bit of cooking spray on my hands so the dough doesn’t stick) and gently pull the dough up and fold it back over itself. Turn the bowl and repeat this folding again. Continue 6 to 8 more times, until all the dough has been folded over on itself. Re-cover the bowl with plastic and let rise for 30 minutes. Repeat this series of folding 3 more times, for a rise time of 2 hours and a total of 4 foldings. Tightly cover the bowl with plastic wrap and refrigerate overnight or up to 72 hours.
Makes: about 2½ pounds (1,135 g) of dough
Note: The dough can be used right away (after the initial 2-hour rise) if needed. I find it is much easier to work with after it has been refrigerated overnight.
ROSEMARY NO-CHURN ICE CREAM WITH CHOCOLATE LAVA CAKES
“The chocolate flavour is deep and dark, and the warm, gooey chocolate centre is almost sinful,” Kieffer writes. “I like to pair these cakes with ice cream, and ice cream flavoured with rosemary is a heavenly pairing. The sweetness of the condensed milk and the intensity of the chocolate balance the sharp herb wonderfully.”
Rosemary Ice Cream:
One 14-oz can (396 g) sweetened condensed milk
3 sprigs rosemary
2 tsp (10 mL) pure vanilla extract
¼ tsp (1 mL) salt
2 oz (57 g) cream cheese, room temperature
2 cups (500 mL) heavy cream
Chocolate Lava Cakes:
6 oz (170 g) bittersweet chocolate
9 tbsp (113 g) unsalted butter, cold
3 large eggs
3 large egg yolks
1/3 cup (66 g) sugar
1 tsp (5 mL) pure vanilla extract
1 tbsp (15 mL) bourbon (optional)
¼ tsp (1 mL) salt
5 tbsp (45 g) all-purpose flour
1. For the ice cream: In a small saucepan over medium heat, bring the sweetened condensed milk, rosemary sprigs, vanilla extract, and salt to a simmer. Turn off the heat and let the rosemary steep for 2 hours. Remove the rosemary sprigs and transfer the milk mixture into a large bowl. Place the bowl in the refrigerator and chill until cool to the touch, about 2 hours.
2. In a bowl of a stand mixer fitted with a whisk, beat the cream cheese on medium until smooth. Turn the mixer to low and add the heavy cream in a slow steady stream, mixing until combined. Increase the speed to medium-high and whisk until stiff peaks form, 3 to 4 minutes.
3. Add half the whipped cream mixture to the sweetened condensed milk mixture and whisk until completely combined. Using a rubber spatula, gently fold in the remaining whipped cream mixture, until no streaks remain. Pour into a 9-inch loaf pan or Pullman pan with a lid and freeze until firm, 6 hours or, covered, up to 1 week.
4. For the chocolate lava cakes: Adjust an oven rack to the middle position. Preheat the oven to 375°F.
5. In a small saucepan over medium-low heat, melt the chocolate and butter, making sure chocolate is completely melted and smooth. Set aside to cool slightly.
In the bowl of a stand mixer fitted with a paddle, beat the eggs, yolks, and sugar on medium-high until pale yellow and doubled in volume, 5 minutes. Add the vanilla, bourbon (if using), and salt and mix on low to combine. Add the flour and mix on low just until it is incorporated. Add the chocolate and butter and mix gently with a rubber spatula.
6. Fill 6 ramekins halfway with the batter and place them on a baking sheet. Bake 11 to 12 minutes. The edges should be starting to bake up, but the centre should still look underdone.
7. Transfer the baking sheet to a wire rack. Let the cakes cool a few minutes, before serving with the rosemary ice cream.
Makes: 6 servings
Note: These lava cakes would pair well with crème fraîche or whipped cream. They are also delicious on their own.
Related
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RASPBERRY CREAM CAKE
1 recipe Yellow Cake (recipe follows), made in two layers and cooled completely
6 oz (171 g) cream cheese, room temperature
½ cup (99 g) sugar
½ tsp pure vanilla extract
1 vanilla bean, seeds scraped
¼ tsp salt
2 to 3 drops pink food colouring (optional)
1½ cups (375 mL) heavy cream
12 oz (340 g) raspberries, plus more for decorating the top
Fresh flowers, for decorating (optional)
1. In the bowl of a stand mixer fitted with a paddle, beat the cream cheese on medium until smooth. Add the sugar, vanilla extract, vanilla bean seeds, salt, and food colouring (if using) and beat on medium until smooth and light, about 3 minutes. Scrape down the sides of the bowl and fit the mixer with the whisk. With the mixer running on low, slowly add the heavy cream, whisking until fully combined. Increase the speed to medium-high and beat until stiff peaks form, stopping to scrape down the sides of the bowl as necessary, 2 to 3 minutes.
2. To assemble the cake: Put one layer on a turntable or serving platter and top with 1 cup of the whipped cream. Arrange the raspberries evenly over the whipped cream. Top with the second layer and then coat the cake with the remaining whipped cream. The cake can be served immediately, or chilled for up to 2 hours before serving. Decorate with more raspberries, or fresh flowers, if desired.
Makes: two 8-inch cakes
Note: If your berries are out of season, you may want to sprinkle them with 1 or 2 tablespoons of sugar just before assembling. The sugar will cause the raspberries to leak a little bit of juice as the cake sits.
For even more berry flavour, spread ½ cup (170 g) of raspberry jam on the bottom layer before arranging the raspberries on top.
YELLOW CAKE
3 large eggs 2 egg yolks
1 tbsp (15 mL) pure vanilla extract
¾ cup (170 mL) sour cream
¼ cup (50 mL) buttermilk
2 cups (284 g) all-purpose flour
1½ cups (297 g) sugar
¾ tsp (3 mL) baking powder
¾ tsp (3 mL) baking soda
¾ tsp (3 mL) salt
½ lb (2 sticks; 227 g) unsalted butter at room temperature, cut into 1-inch pieces
1. Adjust an oven rack to the middle position. Preheat the oven to 350°F. Butter and flour two 8 by 2-inch round cake pans and line the bottoms with parchment paper.
2. In a medium bowl or liquid measuring cup, whisk the eggs, yolks, vanilla, sour cream, and buttermilk.
3. In a bowl of a stand mixer fitted with a paddle, mix the flour, sugar, baking powder, baking soda, and salt on low until combined. With the mixer running on low, add the butter one piece at a time, beating until the mixture resembles coarse sand. With the mixer still running on low, slowly add half the wet ingredients. Increase the speed to medium and beat until incorporated, about 30 seconds. With the mixer running on low, add the rest of the wet ingredients, mixing until just combined. Increase the speed to medium and beat for 20 seconds (the batter may still look a little bumpy). Scrape down the sides and bottom of the bowl, and use a spatula to mix the batter a few more times.
4. Divide the batter between the prepared pans and smooth the tops. Tap the pans gently on the counter 2 times each to help get rid of any bubbles. Bake 17 to 22 minutes, rotating the pans halfway through, until the cakes are golden brown and pull slightly away from the sides and a wooden skewer or toothpick inserted in the centres comes out with a faint bit of crumbs.
5. Transfer the pans to a wire rack and let cool for 30 minutes. Turn the cakes out onto the rack, remove the parchment paper and let cool completely. Once cool, the cakes can be wrapped in plastic and refrigerated overnight or frosted.
Makes: two 8-inch cakes
Note: This recipe will work with 9 by 2-inch round cake pans and can be baked in two or three pans. You will need to take a few minutes off the baking time for two pans, and 5 to 7 minutes off the baking time if you use three pans, and the cakes will be a little flatter.
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