Dessert Archives - Vital Farms

Plum Frangipane Tarts

taylor.harbin — Tue, 27 Aug 2024 14:31:55 +0000

Plum Frangipane Tarts

These quick and simple pastries are the perfect way to enjoy that juicy summer stone fruit!

Servings tarts

Ingredients

1 1 pound box frozen puff pastry thawed and chilled
1/2 cup roasted unsalted almonds
1/4 cup granulated sugar
4 tablespoons Vital Farms Unsalted Butter room temperature
1/2 teaspoon almond extract
2 Vital Farms eggs room temperature
1 tablespoon all-purpose flour
pinch of salt
2 medium plums halved, pitted, and sliced into 1/4-inch slices

Instructions

Preheat the oven to 400°F. Line a rimmed baking sheet with parchment and set aside.
Make the frangipane by adding the almonds and sugar to a food processor and pulsing until it’s very finely ground. Add in the butter and whip until mixture is well combined and fluffy.
Scrape the sides of the food processor down and add the almond extract, 1 egg, flour, and salt and pulse again to combine.
Unroll the sheets of puff pastry and cut each sheet into 4 even squares. Place them on the baking sheet about an inch apart.
Add about 1 tablespoon of the almond frangipane to the center of each pastry square and spread over the square, leaving about a 1/2-inch border around all sides.
Beat the remaining egg in a small bowl and brush the borders of the pastry squares.
Arrange about 6-8 plum slices on top of the frangipane of each square.
Bake for about 20 minutes, until the squares are puffed and golden-brown.

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Nairn Family Farms’ ZuCchini Cake

jessica.bose — Thu, 08 Aug 2024 11:00:00 +0000

Nairn Family Farms’ Zucchini Cake

In addition to raising hens, Troy and Carol, of Nairn Family Farms, are gardening gurus, planting everything from corn and beans to a rainbow of fresh fruits and veggies. With such a plentiful harvest, it only makes sense that they have some tasty recipes up their sleeves. Lucky for us, Carol shared one of her favorite recipes for Zucchini Cake, and it's delightful!

Servings 9×13-inch cake

Ingredients

For the bread:

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 teaspoons ground cinnamon
3 Vital Farms eggs
1 cup oil
1 1/2 cups sugar
2 teaspoons vanilla extract
2 cups zucchini, shredded

For the frosting:

1/2 cup cream cheese
1/4 cup Vital Farms unsalted butter (room temperature)
3 cups powdered sugar
1 teaspoon vanilla extract
1 tablespoon milk

Instructions

Preheat oven to 350°F. Grease a 9×13-inch baking pan and set aside.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon.
In a large bowl, whisk together the eggs, oil, sugar, and vanilla extract.
Add the dry ingredients into the wet and whisk to combine. Add the zucchini and fold to combine.
Transfer mixture to the baking pan and bake for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool completely before frosting.
To make the frosting, add the cream cheese and butter to a large bowl and use a hand mixer to beat until smooth. Add in the powdered sugar and mix on low to combine. Add in the vanilla and milk, increase speed to medium and beat until fluffy and well incorporated, about a minute or so.
Transfer to finished cake and smooth frosting over the entire surface. Slice up and enjoy!

Click here to read Troy & Carol’s full story.

The post Nairn Family Farms’ ZuCchini Cake appeared first on Vital Farms.

Brown Butter Lemon Curd Bars with Roasted Strawberries

taylor.harbin — Wed, 03 Apr 2024 15:32:51 +0000

Brown Butter Lemon Curd Bars with Roasted Strawberries

Tart, rich and nutty brown butter lemon curd baked to perfection with sweet roasted strawberries nestled throughout all on a crisp, buttery shortbread crust.

Servings bars

Ingredients

Filling

6 tablespoons Vital Farms unsalted butter
1 cup granulated sugar
2 tablespoons all-purpose flour
2 teaspoons cream of tartar
1/4 teaspoon salt
2/3 cup lemon juice [freshly squeezed (about 3-4 lemons)]
3 Vital Farms eggs (room temperature)
3 Vital Farms egg yolks
2 teaspoons lemon zest
2 cups strawberries (stems removed and hulled)
powdered sugar (to serve)

Crust

1 cup all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon salt
1/2 cup Vital Farms unsalted butter (melted)

Instructions

In a small saucepan over medium heat, add the butter and melt then continue to cook, swirling the pan often until the butter starts to foam. Using a whisk, continue to cook, whisking constantly, until the butter is deep golden-brown and smells toasty.
Remove from heat and transfer to a bowl then place in the fridge to cool and harden slightly.
Preheat oven to 350 F. Add the strawberries to a parchment-lined baking sheet in an even layer and roast for 20 minutes, until strawberries are slightly dehydrated and jammy-looking. Set aside.
Line an 8 x 8-inch square baking pan with parchment leaving about an inch overhang on either side.
To make the crust, combine the flour, sugar and salt in a large bowl and whisk to combine. Stir in the butter until a dough is formed. Press the dough evenly in the bottom of the baking pan then bake for about 20-25 minutes, until dark golden brown.
While the crust cooks, make the filling by combining the sugar, flour, cream of tartar, and salt to a medium saucepan and whisk to combine.
Add in the eggs, yolks and lemon juice and whisk until fully incorporated. Place saucepan over medium heat, stirring constantly until the mixture thickens and coats the back of a spoon, about 5-10 minutes.
Remove from heat and add in the cooled brown butter and lemon zest, stirring until fully incorporated.
Pour filling over the crust then gently dollop the roasted strawberries evenly over the top. Bake for about 8-12 minutes, until set and the middle wobbles just a little when you jiggle the pan.
Cool completely before serving.

The post Brown Butter Lemon Curd Bars with Roasted Strawberries appeared first on Vital Farms.

Poached Rhubarb Pavlova

jessica.bose — Thu, 07 Mar 2024 16:00:00 +0000

Poached Rhubarb Pavlova

This Poached Rhubarb Pavlova is sweet, fluffy, and ethereal with crispy, marshmallow meringue, whipped cream, and tart poached rhubarb.

Servings servings

Ingredients

meringue

6 Vital Farms egg whites room temperature
1/4 teaspoon salt
1 1/2 teaspoons white wine vinegar
1 cup superfine granulated sugar
1 cup powdered sugar
1 teaspoon vanilla bean paste or vanilla extract

topping

1 pound rhubarb washed
1 cup granulated sugar
1 1/2 cups water
1 teaspoon vanilla bean paste
2 cups heavy cream whipped to soft peaks
1/4 cup pistachios roughly chopped

Instructions

Preheat oven to 300° F.
Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment and whip on medium speed until soft peaks form, about 2 minutes.
With the mixer on medium speed, add the granulated sugar, a little at a time until it’s completely incorporated. Continue to whip until stiff peaks form.
Add the salt and vinegar and beat to combine.
Add in the powdered sugar and beat until fully incorporated. Add in the vanilla bean paste and whip again until mixed in.
Spread the mixture into a parchment-lined rimed baking sheet into a round shape about the size of a dinner plate. Shape the sides up a little taller than the middle, creating a little well in the center to hold some of the filling later.
Turn the heat down to 200° F and bake for about 2 ½ hours, or until the outside is hard to the touch. Turn the oven off and allow the meringue to cool completely inside before removing.
Slice the rhubarb into about 2-inch pieces. In a medium saucepan, combine the sugar and rhubarb and bring to a boil over medium heat. Turn the heat down to a simmer and let the rhubarb poach until tender but still holding its shape, about 5 minutes. Transfer to a dish to cool to room temperature.
To assemble, place the meringue on a large serving platter. Top with whipped cream then spoon the rhubarb over the top, drizzling over the syrupy juices. Sprinkle with the pistachios, slice up, and enjoy.

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DIY Gifts for Cookie-Lovers

jessica.bose — Fri, 08 Dec 2023 21:57:10 +0000

Need a last-minute, thoughtful gift idea? Grab a mason jar and fill it with the ingredients to bake up Apple Butterscotch Blondies or Double Chocolate Peppermint Cookies. All your gift recipient will need to do is add some Vital Farms Eggs and Butter to the mix, and they’ve got a tasty treat at their convenience.

Double Chocolate Peppermint Cookies

Servings cookies

Equipment

One 32 oz (4 cup) mason jar with lid
Scissors
Ribbon or string
Printer and/or paper

Ingredients

Dry ingredients:

1 cup all-purpose flour
1/3 cup unsweetened natural cocoa powder
1/2 teaspoon salt
1 teaspoon baking soda
3/4 cup granulated sugar
1/2 cup semi-sweet chocolate chips
1/2 cup peppermint candies crushed

Wet ingredients:

1 Vital Farms Egg room temperature
1/2 cup butter Vital Farms Unsalted Butter melted
1 teaspoon vanilla extract

Instructions

To make the jar:

Layer the dry ingredients in the 32 oz (4 cup) jar.
Print and the labels and trim with scissors. Alternatively, use a pen and paper to create your own label using the directions below.
Poke a hole through the label and fasten to the jar using ribbon or string.
Gift to your recipient with Vital Farms Eggs and Butter.

To bake the cookies:

Preheat oven to 350°F.
Whisk together the melted butter, egg, and vanilla extract in a large bowl.
Empty the contents of the jar into the bowl and stir to combine with the egg, melted butter and vanilla extract.
Chill dough in the fridge for 2 hours.
Roll the dough into 1-inch balls and place on a parchment-lined baking sheet 1-inch apart.
Bake for about 10-12 minutes, until firm. Allow to cool.

DOWNLOAD PRINTABLE COOKIE LABEL

Apple Butterscotch Blondies

Servings blondies

Equipment

One 32 oz (4 cup) mason jar with lid
Scissors
Ribbon or string
Printer and/or paper

Ingredients

Dry ingredients:

1 cup all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup dark or light brown sugar
1/4 cup granulated sugar
1/2 cup dried apples roughly chopped
1/2 cup butterscotch chips

Wet ingredients:

2 Vital Farms Eggs
1/2 cup plus 1 teaspoon Vital Farms Unsalted Butter melted and divided
2 teaspoons vanilla extract

Instructions

To make the jar:

Layer the dry ingredients in the 32 oz (4 cup) jar.
Print and the labels and trim with scissors. Alternatively, use a pen and paper to create your own label using the directions below.
Poke a hole through the label and fasten to the jar using ribbon or string.
Gift to your recipient with Vital Farms Eggs and Butter.

To bake the cookies:

Preheat oven to 350°F. Lightly butter an 8-inch square baking pan with a teaspoon of butter then line with parchment paper.
Combine 1/2 cup melted butter, eggs and vanilla extract in a large bowl.
Add the contents of the jar and stir to combine.
Transfer batter to prepared baking pan and bake until golden brown and a toothpick inserted into the center comes out clean, about 25-30 minutes.

DOWNLOAD PRINTABLE BLONDIE LABEL

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Caramelized Honey Apple Crumble Pie

jessica.bose — Fri, 10 Nov 2023 06:49:03 +0000

Caramelized Honey Apple Crumble Pie

'Tis the season of pie. Specifically, apple pie. Even more specifically, an apple pie that will please both pie and crumble lovers alike. With its rich, buttery crust, tender apples, and hearty oat topping, it's bound to be the star of your holiday dessert table.

Servings servings

Ingredients

Dough

1 Vital Farms egg yolk
1 teaspoon apple cider vinegar
2-4 tablespoons ice water
1 1/3 cup all-purpose flour
½ teaspoon salt
½ cup Vital Farms Unsalted Butter cold and cut into ½-inch cubes

Filling

¾ cup honey
2 pounds about 5-6 firm apples, such as granny smith or honey crisp or a mix, peeled and thinly sliced
½ teaspoon ground cinnamon
3 tablespoons cornstarch
pinch of salt

Topping

1 cup all-purpose flour
½ cup old fashioned rolled oats
½ cup light brown sugar
½ teaspoon salt
½ cup Vital Farms Unsalted Butter cold and cut into ½-inch cubes

Instructions

Start by making the dough. Mix the egg yolk, vinegar, and 2 tablespoons of the ice water in a small bowl and set aside.
In a large bowl, whisk the flour and salt together then add in the butter and toss to coat in the flour. Pinch the butter into the flour with your hands, making flat shards of butter.
Add the egg yolk mixture into the flour mixture and toss to incorporate. Add the remaining two tablespoons of ice water as needed just to bring the dough together
Press the dough into a flat disc about an inch thick, wrap in plastic wrap, and refrigerate at least two hours.
In a saucepan, cook the honey over medium-low heat, swirling the pan until it starts to gently bubble. Continue cooking until color is a deep amber and smells toasty, around 3-5 minutes. Remove from heat and let cool completely.
In a large bowl, combine the apples, honey, cinnamon, cornstarch, and salt.
Make the crumble mixture by mixing together the flour, oats, brown sugar and salt in a medium bowl. Add the butter and gently squeeze it into the flour mixture with your hands to create clumps until the butter is completely incorporated into the flour mixture. Set aside.
On a generously floured surface, roll the dough out to about a ¼-inch thick round 12-inches in diameter. Transfer to a 9-inch pie plate. Fold under the excess dough hanging over the sides and crimp the edges.
Pour the apple mixture into the pie pan and spread in an even layer.
Sprinkle the crumble topping over the apples in an even layer. Place pie in the freezer for 30 minutes to chill.
Meanwhile, preheat the oven to 425°F. Line a rimmed baking sheet with foil and place pie in the center and bake for 20 minutes then turn temperature down to 400°F and bake for another 30-35 minutes, until the juice are bubbling and the crust and topping are deep golden brown. Allow to cool before slicing.

The post Caramelized Honey Apple Crumble Pie appeared first on Vital Farms.

Apple Cider Donuts

jessica.bose — Fri, 06 Oct 2023 23:42:52 +0000

Apple Cider Donuts

It's fall, y'all! And you know what that means: warm cinnamon-spiced apple cider donuts are back in season. These oven-baked treats are so soft and rich; if we didn't know better, we'd tell you they were deep-fried. Dunk into a steamy cup of coffee for the perfect sweet autumn treat.

Servings donuts

Ingredients

Donuts

1 and 1/2 cups 360ml apple cider
2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of ground cardamom
1/2 teaspoon salt
1 Vital Farms Egg
3 Tablespoons Vital Farms Unsalted Butter melted and cooled
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup milk room temperature
1 teaspoon vanilla extract

Topping

6 tablespoons Vital Farms Unsalted Butter melted
1 cup granulated sugar
2 teaspoons ground cinnamon
1/8 teaspoon ground nutmeg

Instructions

In a small saucepan, bring apple cider to a gentle boil and simmer over medium heat until thick and reduced to about 1/3 cup, 15-25 minutes. Set aside to cool.
Preheat oven to 350°F. Grease donut pans with butter or nonstick spray.
In a large bowl, mix the flour, baking soda, baking powder, spices, and salt. Set aside.
In a small bowl, whisk the egg, melted butter, granulated sugar, brown sugar, reduced apple cider, milk, and vanilla extract.
Make a well in the center of the dry ingredients. Add the liquid ingredients to the well and fold using a rubber spatula until combined. Batter will be thick.
Spoon or use a bag to pipe the batter into the greased donut pan, filling about halfway full.
Bake for 9-11 minutes until the top is lightly browned and a toothpick into the center comes out clean. Cool for 5 minutes, then transfer to a wire rack to cool completely.
Combine granulated sugar, cinnamon, and nutmeg in a medium bowl. Dunk cooled donuts in melted butter and coat with sugar topping.

The post Apple Cider Donuts appeared first on Vital Farms.

Fresh Fig & Honey Galettes

jessica.bose — Fri, 06 Oct 2023 22:40:36 +0000

Fresh Fig & Honey Galettes

These fresh fig and honey galettes are layered with creamy goat cheese and wrapped in a flaky, buttery crust. It's the perfect dessert to kick-start pie season. Plus, with these individual galettes, you can have a whole pie to yourself. Now, that's what we're talking about.

Servings galettes

Ingredients

Dough

1 cup all-purpose flour
1 tablespoon granulated sugar
1/2 teaspoon salt
1/2 cup Vital Farms Unsalted Butter cold and cubed
2-3 tablespoons ice water

Filling

5 oz goat cheese room temperature
2 tablespoons honey plus more for serving
6 large figs or 12 small figs, trimmed and sliced into rounds
1 Vital Farms Egg
2 teaspoons coarse raw sugar
fresh thyme for garnish

Instructions

In a large bowl, combine flour, sugar, and salt.
Work the cold, cubed butter into the mix by hand until crumbly. Mix in ice water until a dough is formed, be careful not to over-mix. Flatten into a disc. Divide the dough into 4 portions. Wrap each in plastic and chill for at least 1 hour.
Roll the dough into 1/4-inch disks and place on a baking sheet lined with parchment paper. Top with crumbled goat cheese. Fan 5 fig slices on top. Fold the dough edges over the figs to form a crust, pleating and pressing the dough to adhere.
Return the galettes to the fridge and chill for 30 minutes.
Preheat oven to 400°F
Brush chilled galettes with beaten egg and sprinkle with raw sugar.
Bake for 20-30 minutes, until crust is golden brown. Drizzle with honey and garnish with thyme.

The post Fresh Fig & Honey Galettes appeared first on Vital Farms.

No-Bake Chocolate Cookie Dough Dip

jessica.bose — Wed, 19 Jul 2023 15:00:00 +0000

No-Bake Chocolate Cookie Dough Dip

For those warm summer nights when you're craving chocolate chip cookies but can't bear the thought of turning on the oven. This smooth and creamy no-bake dip combines rich butter and cream cheese with Sweet Chocolate Bitchin' Sauce to make the perfect chocolatey treat.

Servings servings

Ingredients

1/2 cup Vital Farms Salted Butter softened
1/2 cup Chocolate Bitchin’ Sauce
1/2 cup 1 package cream cheese, softened
1/2 cup brown sugar
2 teaspoons vanilla
1 cup mini chocolate chips
Pinch Flaky Salt

Instructions

Combine Vital Farms Salted Butter, Bitchin’ Sauce, cream cheese, brown sugar, and vanilla and cream with an electric mixer until smooth
Stir in chocolate chips and sprinkle with flaky salt
Enjoy with graham crackers or your favorite cookie

Looking for a video tutorial? Find it here!

The post No-Bake Chocolate Cookie Dough Dip appeared first on Vital Farms.

Honey Shortbread Strawberry Butter

jessica.bose — Fri, 23 Jun 2023 20:39:35 +0000

Honey Shortbread Strawberry Butter

This Honeycomb Shortbread Strawberry Butter combines the indulgence of strawberry shortcake with the glistening elegance of floral honey. Spread it over a toasty slice of brioche for a burst of sweet, fruity perfection.

Prep Time 30

Total Time 30

Servings servings

Ingredients

16 oz. 4 sticks Vital Farms Sea-Salted Butter, softened
1 cup strawberries chopped
1 cup shortbread cookies crushed, plus extra for garnish
3 tablespoons honeycomb or honey plus extra for garnish 1 slice of brioche
Flaky salt for garnish

Instructions

Use an electric mixer to cream the butter until smooth and spreadable.
Stir in strawberries, shortbread cookies, and honeycomb or honey.
Toast the brioche.
Spread with strawberry butter and sprinkle with crushed shortbread cookies, honey, and flaky salt.

The post Honey Shortbread Strawberry Butter appeared first on Vital Farms.

Strawberry Shortcake

jessica.bose — Tue, 20 Jun 2023 13:48:40 +0000

Strawberry Shortcake

This strawberry shortcake combines juicy strawberries and fluffy whipped cream with sweet, buttery biscuits. Biscuit recipe credit: NY Times Cooking

Prep Time 30

Cook Time 35

Total Time 1 5

Servings servings

Ingredients

Biscuits:

1 cup Vital Farms Unsalted Butter cold
3 1/3 cups all-purpose flour plus more for rolling
1/2 cup granulated sugar
1 tablespoon baking powder
2 1/2 teaspoons kosher salt
1 1/4 cups cold buttermilk
2 teaspoons powdered sugar

Strawberries:

1 carton of Driscoll’s Strawberries quartered
1 tablespoon sugar

Cream:

1 pint heavy whipping cream
1 tablespoon sugar
2 teaspoon vanilla extract

Instructions

Heat oven to 375°F and line a large sheet pan with parchment paper.
Coarsely grate butter onto a plate. Freeze until cold and hard (10 minutes).
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add butter to the dry ingredients. Toss together until butter is coated.
Add half the buttermilk. Once incorporated, add the remaining buttermilk and gently toss again until the dry ingredients are lightly hydrated. The dough will be crumbly.
Flour a clean surface and dump the mixture on top. Using your hands, gently press the crumbs together and use a floured rolling pin to roll into a 1-inch-thick rectangle. Fold the dough in half: Using a bench scraper, lift the top half off the surface and fold it over the bottom half. Repeat this roll-and-fold motion 5 times, flouring the surface and dough as needed. The dough will come together as you roll it. Rotate mixture after each fold to create a square.
Build the final layer: Fold the dough in half once more, then roll to about 1½ inches thick to create a 6-inch square.
Cut straight down into the square to create a 3×3 grid of 9 squares..
Bake for 25 to 35 minutes, rotating the pan halfway through.
Lightly mash half the strawberries with a fork. Add sugar and stir. Set aside for 20 minutes until syrupy.
Whip the cream until soft peaks form (5-10 minutes). Add sugar and vanilla and mix for 15 seconds to combine.
Cut biscuits in half, add a layer of cream and strawberries. Top the biscuit with cream and strawberries again. Sprinkle with powdered sugar and enjoy!

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Summer Strawberry Cake

jessica.bose — Tue, 13 Jun 2023 20:52:52 +0000

Summer Strawberry Cake

Celebrating Dairy Month with a cake! This sweet and simple vanilla cake is topped with fresh strawberry buttercream, making it the perfect dessert for your next summer shindig.

Servings 9×13-inch cake

Ingredients

Cake

Nonstick cooking spray
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
3/4 cup 1 1/2 sticks Vital Farms Sea-Salted Butter, room temp.
1 1/4 cups granulated sugar
2 Vital Farms Eggs room temp.
1 Vital Farms Egg Yolk room temp.
1 tablespoon vanilla extract
3/4 cup whole milk

Frosting

1/2 cup strawberries
1 cup salted Vital Farms Butter slightly softened
4 cups powdered sugar

Instructions

Lightly grease a 9×13-inch pan with nonstick spray. Heat oven to 350°F.
In a medium bowl, whisk the flour, baking powder, baking soda, and salt to combine.
In the bowl of an electric mixer with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, 4 to 5 minutes.
Beat in eggs one at a time, then the egg yolk, scraping the sides of the bowl after each addition.
Mix on medium speed until fully incorporated, about 1 minute. Add the vanilla extract and mix to combine, 15 to 30 seconds.
Add 1/3 of the dry ingredients and mix on low until incorporated, about 30 seconds. Add half the milk and mix on low for 15 seconds. Repeat with another batch of flour mixture, the remaining milk, then the remaining flour mixture until combined.
Transfer batter to the prepared pan and spread evenly. Bake until a toothpick inserted into the center comes out clean and cake is golden, 30 to 35 minutes. Cool completely.
Purée the strawberries in a food processor.
Cream butter and strawberry purée in mixer for about 3 minutes.
Add powdered sugar a little at a time on low speed. Once incorporated, increase to high speed until light and fluffy 30-45 seconds.
Cut the cake in half using a serrated knife. Use 1/2 of the frosting to fill the cake. Layer with strawberries. Then, stack and frost the top.

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