Hello friends! It’s been a while since we enjoyed a new recipe for panna cotta. This coconut vanilla bean panna cotta sweetened with Aunt Sue’s unfiltered raw honey is my new favorite way to indulge in the creamy custard dessert that is panna cotta.

If you are not familiar with it, panna cotta is a traditional Italian creamy custard dessert that is made with cream, sugar, and milk. It’s incredibly simple to make (whisking cream, milk, and sugar together) and just an elegant dessert for entertaining. I’ve experimented with a lighter version in this buttermilk panna cotta as well as adding some wine to these Pink Moscato panna cotta.

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You can never have too many vanilla cupcake recipes. They are staples in any baking repertoire and I am always looking for new ones to add to my recipe box. These vanilla bean buttermilk cupcakes are joining my favorites and for a good reason. They are soft, moist, slightly tangy (thanks to the buttermilk) and just perfect every time for your celebrations. From birthday parties to a Valentine’s Day party, they are easy to customize with sprinkles and cupcake toppers! 

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I realized the other day that I haven’t made a layered cake in FOREVER, instead I have a gazillion and one pound cakes coming out of my oven. I am just crushing all over the soft, tender, crumbling pound cakes and the ease with which you can pull one off quickly for a party is astounding. With an energectic, 6-month old by my side, I don’t have lots of relaxing hours left to layer and decorate cakes. I do miss them though as they are my favorites. But for now, pound cakes are where it’s at and this grapefruit vanilla bean pound cake is a new favorite.

I made it last week for our Super Bowl festivities at the in-laws and they all loved it. They couldn’t decide whether it beats the champagne pound cake from New Year’s or this blood orange mimosa one. Most people agreed it’s tied and I agree with them. The robust vanilla flavor here coupled with sweet grapefruit is a wonderful combination. Add to that a simple grapefruit glaze and a grapefruit-vanilla bean sugar topping, you have a winter winner.

Winter brings with it some amazing citrus and I am slowly making my way through all of them as I come up with new and exciting ways to bake, cook and enjoy them.  I have a few more grapefruit recipes for you; one later this week and another next week. But for now, head over to Delish Dish for this recipe. It’s a great one you will NOT want to miss.

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Yield: 1 6-cup pound cake

Grapefruit Vanilla Bean Pound Cake

Ingredients

• 1 tablespoon finely shredded grapefruit peel
• 2 tablespoons sugar
• 1 teaspoon vanilla bean paste
• 1 2/3 cups all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 6 tablespoons butter, softened
• 2 tablespoons extra-virgin olive oil
• 1 cup sugar
• 2 eggs
• 2 teaspoons vanilla bean paste
• 1/3 cup buttermilk
• 1/4 cup grapefruit juice

For Topping:

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• 2 tablespoons grapefruit juice
• 2 teaspoons sugar

Instructions

Find the recipe and full instructions on Delish Dish

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I have another simple summer berry galette for you today! This time it’s singing glory to sweet raspberries and pure vanilla. This raspberry vanilla bean galette is sweet, juicy and bursting with rich flavors and I know you will love it! We are all pie lovers around here right??

I feel like I’ve been on a pie trail this summer. Well, a pie and fruity lemonade trail if I am being honest. I’ve been craving every kind of summer pie and realizing that I haven’t baked a lot of fruity pies around here. Besides this epic blueberry pie last summer, most of my pies are fall-ish  in nature (apple, butterscotch, pumpkin and the likes). So this summer I am making the effort to make (and eat) lots of summer fruit pies; mixed berry pie, strawberry rhubarb crumble, Cherry Pie and now this raspberry vanilla bean galette.

As always, the galette is much easier and quicker to whip up and it has all what a regular pie will boast of. Super flaky crunchy pie crust (I love me some pie crust!) and a juicy berry filing which here is just raspberries with vanilla beans lacing eat bite. Of course you can always top each slice with a scope of vanilla ice cream to complete the bliss. I hope you get to try this galette this summer before all the juicy berries go out of season again.

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Yield: 1 10-inch round galette

Raspberry Vanilla Bean Galette

Prep Time 40 minutes

Cook Time 35 minutes

Total Time 1 hour 15 minutes

Ingredients

• For Crust:
• 3/4 cup all-purpose flour
• ½ cup whole wheat flour
• 2 tablespoons granulated sugar
• 1/2 teaspoon salt
• 8 tablespoons unsalted butter, cold and cut into cubes
• 1 tablespoon apple cider vinegar
• 2 tablespoons ice cold water
• 1 egg, for egg wash
• Turbinado sugar for sprinkling

Filling;

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• 2 cups fresh raspberries
• ¼ cup granulated sugar
• Scrapings from 1 vanilla bean (or 2 teaspoons vanilla extract)
• Juice of half a lemon
• 3 tablespoons all-purpose flour

Instructions

To make crust:

1. Combine the flours, sugar and salt in the bowl of a food processor. Pulse to combine. Add in half of the cold butter and pulse 2-3 times to break up butter. Add the remaining of the butter and pulse until just incorporated. In a small bowl, combine the cider vinegar and ice cold water. Drizzle over the mixture, one tablespoon at a time, and pulse until dough starts to come together. If needed, add more ice water, one tablespoon at a time, until dough comes together. Remove dough from bowl and pat down into a disc. Wrap in plastic wrap and chill for at least an hour.

For Filling:

1. In a medium bowl, combine all the ingredients for the filling. Toss together until the flour is incorporated. Let sit for 10-15 minutes as you prepare the crust.
2. Preheat oven to 400 degrees.
3. When dough is chilled, roll out into a 12-inch circle. (I rolled mine onto a well floured parchment to make transfer easy). Transfer to a baking sheet lined with parchment paper.
4. Spoon the raspberry mixture into the center of the crust, leaving 2-3 inch borders. Fold up the sides, gently tucking in over the fruit in a folding/pleating pattern.
5. Brush the dough with egg wash. Sprinkle dough with turbinado sugar. Bake galette for 30-35 minutes until crust is golden and juice from the fruit runs out. Let cool before serving warm.

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

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Happy Monday!! I have another one of my favorite classic recipes for you today! There is a reason why a vanilla birthday cake never goes out of style. It’s everything you want in a birthday cake; soft, fluffy, sweet and filled with sprinkles!! It’s is a timeless classic and every home baker needs a good recipe to call upon.

This one here today is my go-to for a vanilla bean white layer cake! Despite the fact that half of my family always asks for chocolate cake for their birthdays, I make this for most other occasions. It is easy to whip up, add on seasonal flavors (lemon, coconut, mint, eggnog etc) and even decorate.

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