In Santorini

I am Cecilia and this is my blog, One Vanilla Bean. I have loved cooking and baking ever since I can remember. I grew up in Panama, in a large and culturally diverse family. My earliest food memory is standing on a little stool next to the stove, stirring a pot of my grandmother’s mango chutney to prevent it from burning. I must have been 5 years old.

Like most people, I love traveling. I enjoy visiting the markets, exploring unknown ingredients, and bringing them back home with me for inspiration.

I find that recipes with simple and wholesome ingredients yield the best results. Although I love to use fresh ingredients, I’ve learned how to take advantage of prepared non-processed foods to make healthful meals. After all, who doesn’t want to get weekday dinners on the table in the shortest time possible?

I started One Vanilla Bean in 2010. Here I write about what’s cooking in my kitchen, DC restaurants and food shops, cookbooks, and about travel and dining out. One Vanilla Bean reflects my tastes in food: home cooked meals made with wholesome ingredients. My current culinary passions include baking macarons, making my own charcuterie, bread baking, and canning seasonal produce.

You can contact me at onevanillabean at hotmail dot com.

All views are my own.

Copyright and Permissions:
© OneVanillaBean, 2010-2016. All original recipes, stories and photographs on this site are the sole property of the author and may not be used or reproduced without express written consent.  Short excerpts and links may be used, provided that full and clear credit is given to OneVanillaBean.com with appropriate and specific direction to the original content. If you would like to reproduce any original recipes, stories, or photographs please contact me at onevanillabean at hotmail dot com.

5 thoughts

  1. Hi Cecilia!

    Sorry it’s taken so long for me to reply to your comment/quesdtion on my blog about the caneles. The mold I used is a nordicware metal mold (I think it’s cast aluminum). I’m completely fascinated with the metal molds and the whole beeswax things – but I’d be curious to know if they still work if you just spray them with a non-stick cooking spray. That’s what I did with my mold – preheated it like they say to do with the cooper ones, then sprayed it with pam and filled. No problems with sticking at all.

    The link for the exact mold I used is in my blog.

    Love your site – you make beautiful delicious treats. Happy baking!

  2. Chica me encanta el cambio que le hiciste a la página, te felicito!!!!!
    Siempre he dicho que cada día tienes una autosuperación con este bebe, que es One Vanilla Bean, Besitos G

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