Azoresgal~Life on an Island

This buttercream is so light-and-fluffy, with a delicate vanilla flavor. I love the look of all the little specks of vanilla bean. So pretty. So simple. So good. Let´s not forget delicous, I swear you will want to eat it by the spoonful. I have no doubt it will become a favourite recipe, for frosting your cakes and cupcakes! 1 cup salted butter, softened 2 vanilla beans (seeded) OR 1 Tbsp. vanilla bean paste 2 teaspoons pure vanilla extract 4 cups powdered sugar 3-5 Tbsp. heavy cream (or milk if you don't have cream) Using a stand mixer, cream together the butter, vanilla bean paste (or the scrapings from 2 beans*), and the vanilla extract with the paddle attachment, scraping down the sides as necessary, continue mixing until it's smooth. Add in the powdered sugar, one cup at a time until it's all incorporated and moist. The mixture will be stiff. When all the sugar is mixed in, you can begin to add heavy cream, a tablespoon at a time until the consistenc...

Biscotti are crispy, and crunchy cookies that just beg to be dunked into coffee.  Biscotti are a traditional Italian biscuit, the word itself means “twice-baked”, this double baking process helps keep the biscotti fresh for a very long time. Not that they last a very long time around here ! The vanilla bean used here really makes a difference, even though they are expensive. I of course cannot leave anything alone, and dipped them in chocolate, necessary no ...worth it yes ! 1   vanilla bean, split, or 2 teaspoons vanilla 3   cups all-purpose flour 1   tablespoon baking powder 1/4  teaspoon salt 3   eggs 3/4  cup sugar 1/2  cup butter, melted and cooled directions 1.  Scrape seeds from vanilla bean, if using; set aside. 2. In a medium bowl combine flour, baking powder, and salt; set aside. In a large mixing bowl beat eggs with an electric mixer on high speed for 1 minute. Gradually beat in sugar, beating on hig...