I'm back in business, baby!

So, here's the announcement I promised yesterday....

I've opened a little etsy shop! Yay!

The name of the shop is quite original: Bake at 350 bake shop! The shop name was a constant source of discussion in our house for several weeks. I wanted "Bake at 350" something...

My two other top choices were:

1. Bake at 350 Mama Needs a New Pair of Shoes
2. Bake at 350 Master Bedroom Re-do Fund

But, "bake shop" works.

You might find things there for...

birthdays,


weddings,


and babies, etc. Yes, custom orders are most welcome!

I really like etsy because I can put the shop in "vacation mode." Hopefully, it will mean I'm on an actual vacation. More than likely, it means I've reached my limit of cookies for the week. {I'm keeping it small this time around.}

Don't worry...the blog will remain the same!

Just know, if you need cookies, I'm here for you. :)

Vanilla Bean Paste

After posting about va-va-vanilla cookies and meyer lemon-vanilla scones, I received A LOT of email about vanilla bean paste.

Vanilla Bean Paste is something I just started using within the last year. I love it!!! It really makes baked goods look and taste special. I thought it was going to come in a squeeze tube or something, but it is actually like a really thick extract filled with vanilla bean seeds. It can be used 1:1 in place of vanilla extract. You can also use it in place of vanilla beans! Ice cream, cakes, cookies, cupcakes...oh, the possibilities!

I'll leave you with a recipe for Vanilla Bean Pound Cake that we have devoured this week. We've eaten it for breakfast, dessert and even made French Toast with it. :)

Vanilla Bean Pound Cake
(adapted from the King Arthur Flour Baker's Companion)

1 c butter
1 c sugar
3 TBSP light brown sugar
1/2 tsp kosher salt
1 TBSP vanilla bean paste
1 tsp baking powder
1 & 3/4 c unbleached, all-purpose flour
4 large eggs

For the glaze:

1/2 c sugar
1/4 c water
pinch salt
1 TBSP vanilla bean paste

Preheat oven to 350°. Using the paddle attachment, mix together the butter, sugars, salt vanilla and baking powder until smooth & fluffy. Add the flour and mix well. Beat in the eggs one at a time, scraping the bottom after each addition.

Spoon the batter into a lightly greased 9 X 5" loaf pan. Bake for 50-55 minutes, or until a cake tester comes out clean. Let cool in the pan 10 minutes.

Once the cake is out of the oven, make the glaze. In a small saucepan, bring the sugar, water and salt to a boil. Boil 1 minute. Remove from heat and stir in the vanilla bean paste.

Remove the cake from the pan and place on a cooling rack set over a cookie sheet. Poke the cake all over with a cake tester or toothpick. Slowly drizzle and/or brush the glaze all over the cake...until all of the glaze is used. Cool completely before slicing.