Yields 4 Individual Galettes

Ingredients:

Crust

• 2 1/2 cups all purpose flour (plus 1/8 cup extra for kneading)
• 1 cup salted butter (cut into cubes)
• 1 1/2 teaspoons sugar
• 1/4 teaspoon Tahitian vanilla bean paste (3-Fold)
• 8 tablespoons ice water
• coarse sugar
• 2 tablespoons milk

Filling

• 12 ounces frozen mixed berries (thawed)
• 1/3 cup sugar
• 1 tsp. almond extract

Directions:

Put flour, butter cubes, sugar and vanilla bean paste into a food processor bowl fitted with blade. Pulse until the butter becomes fine bits throughout the flour. With the food processor running slowly add water until dough just begins to form. Stop the food processor, remove blade and dump contents of the bowl out onto a floured surface.

Form dough into a disk and wrap in plastic wrap. Refrigerate for 1-2 hours.

To form the crust rounds:

Cut dough into four pieces. Place dough on lightly flour surface and start rolling from the center of the dough. Roll out to each edge of the dough and rotate the dough 60 degrees. Continue this 5 more times until you have a perfect circle. Put aside and prepare the berry filling.

Place frozen berries (thawed), sugar and almond extract into a bowl and toss to mix. Spoon 3 ounces of berries into the center of the pastry dough rounds. Roughly gather one edge 1/3 into the center of the berry mixture. Form a single pleat with each edge and repeat 5 times until all edges are brought 1/3 to the center of the galette. Brush with milk and sprinkle with coarse sugar.

Bake at 375 degrees for 25-35 minutes until crust is golden brown and berry mixture is bubbling.

Yields 1

Ingredients:

• ½ cup dark cocoa powder
• ¼ cup sugar
• 1 cup whole milk
• 6 ounces strong black coffee
• 1 ½ tsp. pistachio flavor
• Ice

Directions:

Bring milk, sugar and dark cocoa powder to a low simmer in a small saucepan. Whisk until all ingredients are combined. Remove from heat. Brew strong black coffee and combine 6 ounces with chocolate mixture. Add pistachio flavoring and whisk to combine. Refrigerate until chilled. Once mixture is cooled, fill a 16 ounce glass with ice, pour mocha mixture over top. Garnish with whipped cream and pistachios/cacao pieces.

Yields 1 ½ cups

Ingredients:

• ½ tsp. pistachio flavor
• 1 cup heavy cream
• Chopped pistachios
• Cacao pieces
• Madagascar vanilla extract

Directions:

Place cold heavy cream, sugar, Madagascar vanilla extract and pistachio flavoring into a mixer fitted with a whisk attachment. Beat on medium then gradually increase to high. Continue until cream forms soft peaks. Spoon or pipe onto iced mocha, sprinkle with chopped pistachios and cacao pieces.

Yields 24 triangles

Adapted from Barefoot Contessa

Ingredients:

For the crust:

1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt

For the filling:

6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1/2 tsp. Lavender extract
1 cup freshly squeezed lemon juice
1 cup flour
Confectioners' sugar, for dusting

Directions:

Preheat the oven to 350 degrees F.

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, lavender extract and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

Cut into triangles and dust with confectioners' sugar.

Cake adapted from Ina Garten

Ingredients:

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 extra-large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup buttermilk, shaken, at room temperature
1/2 cup sour cream, at room temperature
2 teaspoons coffee extract
1 3/4 cups all-purpose flour
1 cup good cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt

Directions:

Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee extract. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.

Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.

Ingredients:

4 cup powdered sugar
2 sticks softened salted butter
¼ c. peanut butter
½ c. whole milk
1 cup dark chocolate cocoa powder
1 tsp. almond extract
1 tsp. Beanilla Coffee Extract

Directions:

Add sugar, butter, cocoa powder, peanut butter, coffee extract and almond extract to mixer bowl with whisk attachment. Beat on low speed slowly adding milk to mixer. Increase speed to medium and beat until light and fluffy. Pipe on to cool cupcake, garnish with peanut butter cup.

Yields 9 servings

Adapted from rice krispy recipes

Ingredients:

6 tbsp. butter
8 cups mini marshmallows
1 tsp. Beanilla vanilla bean paste
12 cups gluten-free rice crispies
12 ounces callebaut chocolate
1 tsp. Beanilla coffee flavoring

Directions:

Melt butter in stock pot; add mini marshmallows and vanilla bean paste. Stir until melted and smooth on low heat, add in rice crispies. Stir until combine. Spoon mixture into 9x9 pan and press down until formed into pan. Melt chocolate in microwave-safe bowl at 30 second intervals until melted and smooth. Stir in coffee flavoring, pour over rice crispy treats. Smooth with knife or spatula.

Adapted from Gale Gand

Yields 8-10

Ingredients:

• 8 ounces plus 6 tablespoons butter
• 10 ounces bittersweet chocolate
• 6 yolks
• 6 eggs
• 1 tsp. coconut extract
• 3 cups powdered sugar
• 1 cup flour

Directions:

Melt the chocolate and butter together. It can be melted in the microwave at 30 second intervals. Cool slightly. Meanwhile, in a separate bowl, whisk together the yolks, eggs and coconut extract, then mix in the powdered sugar. Whisk this into the chocolate mixture then whisk in the flour. Fill 12 WELL greased 4-ounce foil tins or ceramic ramekins with the batter and refrigerate until ready to bake, or bake immediately. Bake in a preheated 450 degree F oven for 15-17 minutes from cold, or 10-12 minutes from room temperature. Turn out of tins immediately onto the plate.

Yields 20-24 rolls

Ingredients:

Dough:

1/2 quart whole milk
1/2 cup vegetable oil
1/2 cup sugar
1 packages active dry yeast
4 1/2 cups all-purpose flour, plus more for dusting
1/2 heaping teaspoon baking powder
1/2 scant teaspoon baking soda
1/2 tablespoon salt

Filling:

1 cup melted butter, plus more as needed
1 cup sugar, plus more as needed
1 1/2 tsp. ground ginger

Orange Icing:

1 pound powdered sugar
1/4 cup whole milk
3 tablespoons butter, melted
1 tsp. Tahitian vanilla paste
1 tablespoon Beanilla Orange extract
1 tsp. grated orange peel

Directions:

For the dough: Heat the milk, vegetable oil and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1 minute.

Add 4 cups of the flour. Stir until just combined, and then cover with a clean kitchen towel and set aside in a relatively warm place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt and the remaining 1/2 cup flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (The dough is easier to work with if it's been chilled for at least an hour or so beforehand.)

To assemble the rolls, remove half the dough from the pan. On a floured baking surface, roll the dough into a large rectangle. The dough should be rolled very thin.

For the filling: Pour 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground ginger and 1 cup of the sugar over the butter. Don't be afraid to drizzle on more butter or more sugar! Gooey is the goal.

Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don't worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you're finished, you'll wind up with one long buttery gingery, sugary, gooey

Slip a cutting board underneath the roll and, with a sharp knife, make 1/2-inch slices. One "log" will produce 20 to 25 rolls. Pour a couple of teaspoons of melted butter into disposable foil cake pans and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7 to 9 rolls)

Preheat the oven to 375 degrees F. Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking.

Remove the towel and bake until golden brown, 15 to 18 minutes. Don't allow the rolls to become overly brown.

While the rolls are baking, make the orange icing: In a large bowl, whisk together the powdered sugar, milk, vanilla paste, butter and salt. Add in the orange extract and grated orange peel. Whisk until smooth. Taste and add in more orange extract, sugar, butter or other ingredients as needed until the icing reaches the desired consistency. The icing should be somewhat thick but still very pourable.

Remove the pans from the oven. Immediately drizzle the icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing's moisture and flavor. They only get better with time... not that they last for more than a few seconds.

Ingredients:

3 cups All-purpose Flour
2/3 cups Sugar
5 teaspoons Baking Powder
1/4 teaspoon Salt
2 sticks (1/2 Pound) UNSALTED Butter, Chilled
1 whole Large Egg
3/4 cups Heavy Cream (more If Needed)
2 Whole Vanilla Beans

Maple Glaze:

2 1/2 cups Powdered Sugar
1/8  cup Whole Milk, More If Needed For Thinning
1 tsp. maple flavoring extract
1/8 c. candied pecans

Directions:

Preheat oven to 350 degrees.

Split the vanilla beans down the middle lengthwise and scrape out all the vanilla "caviar" inside. Stir caviar into cream. Set aside for 15 minutes.

Sift together flour, 2/3 cup sugar, baking powder, and salt.
Cut cold butter into pats, then use a pastry cutter or two knives to cut the butter into the flour. Keep going until mixture resembles crumbs.

Mix vanilla cream with egg, then combine with flour mixture; stir gently with a fork just until it comes together.

Turn dough onto a floured surface and lightly press it together until it forms a rough rectangle. (Mixture will be pretty crumbly.) Use a rolling pin to roll into a rectangle about 1/2 inch to 3/4 inch thick. Use your hands to help with the forming if necessary.

Use a knife to trim into a symmetrical rectangle, then cut the rectangle into 12 symmetrical squares/rectangles. Next, cut each square/rectangle in half diagonally, to form two triangles.

Transfer to a parchment or baking mat-lined cookie sheet and bake for 18 minutes, removing from the oven just before they start to turn golden. Allow to cool for 15 minutes on the cookie sheet, then transfer to a cooling rack to cool completely.

Glaze:

Whisk together powdered sugar, maple flavoring and milk until smooth and creamy. Drizzle with a spoon over cooled scones and garnish with candied pecans.

Yields 1 ½ cups

Ingredients:

8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces
3/4 cup (180 ml) heavy whipping cream
2 tablespoons (28 grams) unsalted butter
1 tsp. coffee extract
1 tsp. Madagascar vanilla extract double fold
1 tablespoons cognac or brandy (optional)

Directions:

Ganache: Place the chopped chocolate in a medium-sized heatproof bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. (Can also heat the cream and butter in the microwave.) Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand, without stirring, for a few minutes. Stir gently (as you do not want to incorporate air into the ganache) with a spoon or whisk until smooth. If desired, add the liqueur.

Yields 1

Ingredients:

6oz. Seltzer water
2 tsp. Beanilla Raspberry extract
2 tbsp almond simple syrup (recipe below)
Ice
Fresh raspberries

Directions:

Almond simple syrup:

2 cups sugar
1 cup water
1 ½ tsp. Beanilla Almond extract

Combine sugar and water in small saucepan, and bring to simmer. Simmer until all sugar is dissolved, stirring occasionally. Remove from heat and add almond extract. Cool to room temp and place in plastic squeeze bottle. Store in fridge.

Soda Recipe
Combine Beanilla raspberry extract and almond simple syrup in bottom of 8oz. glass. Add ice and seltzer water to glass, and stir to combine. Top with fresh raspberries.

*For a French soda simply add 1/8 cup heavy cream and stir. Top with fresh whipped cream and fresh raspberries.