Did you know that chocolate meringues are low in fat? They also can be easily converted into a sugar-free treat perfect for those on a low sugar lifestyle or concerned about refined sugars. They are also an exceptional gluten-free treat (even with the Nutella)!

Chocolate Nutella meringues are the perfect combination of sweet and crunchy, with a touch of creamy hazelnut deliciousness! What really sets these meringues apart from the store bought version is the addition of Bourbon Vanilla beans from Beanilla. Bourbon vanilla has a traditional flavor, and is the most popular type of vanilla. Bourbon vanilla from Papua New Guinea (PNG) comes from the fruit of an orchid variety called Vanilla Planifolia, and is rich in the natural organic compound called vanillin. Bourbon beans have a creamy, sweet, smooth and mellow flavor that enhances this recipe perfectly. This light and nutty treat is a wonderful addition to lunchboxes or as a quick pick-me-up during the day.

Enjoy!

Molasses ginger cookies have always been one of my favorite cookies. I love the crispy edges, soft center and intense flavor. The rich intense flavor of molasses is the perfect complement to ground ginger and our natural ginger flavor. You can find molasses cookies in abundance during the holiday season. It seems as though everyone has their own version for this spicy and flavorful cookie. They tend to disappear, much like the elusive Peep or chocolate covered cherry, until the same time next year. Why not make them all year round? One type of this cookie I have consumed over the years is the classic boxed ginger cookie, hard and, well... hard!  These are useful for making crusts on cheesecakes and that’s about it. The second type I have had is the cake cookie...puffy and light, but yet not quite there in the texture category for me. I prefer my molasses ginger cookies to be crunchy on the edges, but soft and chewy in the center. The addition of coarse sugar adds that crunch and texture every cookie needs!  If you’re like me, this is the perfect cookie recipe for you!

The natural Ginger flavoring I used in the molasses ginger cookie is slightly sweet, yet pungent and spicy with lemon undertones. It will add some zing to your cookies! This versatile flavor is sure to be a perfect go-to natural flavoring all year round addition in both your sweet (molasses ginger cookies) and savory creations. Ginger pairs well with apples, bananas, beef, chicken, seafood, as well as many marinades and sauces. Natural Ginger Flavor is easy to use; no shredding or chopping necessary. Smooth, fresh and spicy ginger flavor in one easy pour.

Many people have special recipes that are passed down from generation to generation. They are coveted for their sentimental value, ties to family tradition and heritage. I have been blessed to have a few of these, in addition to family keepsakes from my husband’s side of the family.

My husband’s mother has made pecan pie for special occasions for as long as he can remember. When he was grown and out on his own he asked for the recipe to carry on a family tradition…. The conversation went something like this…. "Mom, can I have the Herman recipe for pecan pie?" Her response… "Go get a pen and paper, and I will read it to you. Are you ready? Go to the store, pick up the Karo syrup and turn it around. The recipe is on the back!" I have never laughed so hard! Over the years I have come to realize why she used that recipe. It works! Actually, it works really well! I continue to use a variation of the recipe to this day, for both pies and bars.

To enhance the gooey texture and creamy flavor of the pecan bar, I choose our Organic single fold vanilla extract. Our Organic Vanilla Extract is made from a blend of select Bourbon vanillas used to create an equal balance of flavor and aroma. Premium pure vanilla extract is a complex flavor, comprised of approximately 300 individual flavor components all working together to create the rich flavor. Bold cherry-chocolate flavor characterize the proprietary blend Planifolia beans we used to create this extract. The end result is unique and balanced vanilla extract unmatched in our industry, making it our most versatile extract for any application.

Lemons are such a versatile fruit! They can easily transition between savory and sweet applications, are perfect for a classic roasted lemon chicken or a sweet lemon pound cake. Our lemon glazed pound cake incorporates both fresh lemon juice and our delicious lemon extract.

Our natural lemon extract is made by carefully extracting flavor from perfectly ripe lemons. The aroma is full and complex. The flavor is bold and pure, never sour or metallic tasting.  Good lemon extract, such as ours, is made using the oils from lemon rind, not the juice, providing a much more concentrated and intense lemon flavor without adding a sour or acidic flavor to your favorite desserts.

Lemon glazed pound cake is a staple at our house and has made many appearances at family get togethers, holiday celebrations and Sunday dinners. I recently made it for a Michigan tailgate party and it disappeared within minutes. I will warn you in advance that it is that good!

I visit the Beanilla distribution warehouse from time to time to discuss posts, pick up product and just to say hello to fellow employees. The moment you step into the building the intoxicating aroma of vanilla hits you. It is absolutely delicious!  During a recent visit I asked my fellow teammates if they had any requests for posts. Natalie, our warehouse manager, was more than eager to provide me with suggestions. One of the most delicious and trendy requests was for a caramel bar. Smooth and creamy homemade caramel sits on top a layer of salty and crunchy coconut base, and the entire bar is then slathered with delicious high quality dark chocolate. These bars are rich, decadent and highly addictive. I hope you enjoy them, Natalie!

I served these delicious bars at a party we hosted at our home and they were a huge hit. One of my neighbors even quietly took me aside and asked if I could wrap one up for her to bring home.  Before she left for the evening she asked me what made them so delicious, and I answered her, simply, with Beanilla Tahitian Vanilla beans.

Our vanilla beans are the best of the best, high quality, plump and never dried out. Tahitian vanilla beans are 2-3 times as plump as other varieties and therefore contain significantly more caviar inside of the bean. Vanilla from Tahiti is Beanilla's favorite!

The sun is out, the birds are chirping and the temperature is slowly climbing above freezing. I look out my office window and see the neighbor kids playing basketball in short sleeves, couples walking their dogs and others slowly emerging from winter hibernation. Spring seems to have finally found us! In celebration of green grass, fresh flowers and bountiful farmers markets to come, I have decided to celebrate with a bright and tangy tart -- a Meyer lemon and orange tart to be precise. Meyer lemons are a specialty lemon that is a cross between a lemon and a mandarin orange. They are typically sweeter and less acidic than traditional lemons making them a perfect choice for desserts and pastries.

I chose to use Tahitian vanilla bean paste in all components of this tart. The versatility and flavor profile of the paste compliments each component perfectly. Our 3-Fold Tahitian Vanilla Bean Paste is made using three times as many vanilla beans as single fold vanilla bean paste. As a result, you get a much fuller, richer and more intense hit of vanilla flavor. Our Vanilla Paste is for the chef or baker who wants a little more performance out of their vanilla flavor. Since it is three times as concentrated, you will use a third less than what the recipe calls for, meaning a little goes a long way (my recipe below takes this into account). This paste packs a serious flavor punch!

My child's school counselor called me a few weeks back, and my first instinct was, "Oh, no! What did she do?" The counselor laughed and reassured me that my daughter is a model student and they were actually calling for me. "Oh, no. What did I do?" Luckily, it was a friendly call to request my presence at the middle school career day. After a brief conversation of what would be required of me, I politely accepted the offer and went about my day.

Last week I received a reminder email concerning my obligation. I had added it to my calendar, but forgot about it until yesterday. The school counselor called me and asked if there was anything else I needed for tomorrow. The conversation went something like this; "How many kids in each session?" "Well... It looks like you were popular...there are 28 kids in each of your three sessions. We need you here at 7:15 am, and each session will be 30 minutes long." After saying our goodbyes, I hung up the phone. Three groups of 28 teenagers; bored, tired and ready for spring break. What in the world I am I going to do? There are three categories that all teenagers fall into. They are either eating, sleeping or texting one another. Since I can't text them, and I really didn't want to bore them to sleep, I chose to feed them rich, sweet, delicious cupcakes at eight in the morning! I talked about being a pastry chef, the schooling, and the salary. I talked about being a food photographer and writer/photographer for Beanilla. I then invited small groups up to the front to decorate cupcakes. While they were decorating with bunny marshmallows and glitter jellybeans, I had the opportunity to speak to each one of them about their specific career goals. It is amazing what teens will tell you when you bribe them with cupcakes and candy. It was truly an amazing experience! Who knows? Maybe I got the chance to inspire the next Julia Childs or Wolfgang Puck!

During my demonstration I was able to show the kids a simple food photography set-up with blueberry cheesecake cupcakes. The cake is a rich and moist with vanilla bean, is then smothered in a tangy cream cheese frosting, and garnished with sugared blueberries. Each component of the cupcake uses a Beanilla product. Moist and rich vanilla bean cake is dotted with smooth and creamy Tahitian beans. Light and tangy cream cheese frosting is speckled with Tahitian vanilla bean paste. Tart and sweet blueberries are rolled in sweet vanilla sugar. This cupcake is a perfect addition to your holiday or spring dinner table!

One of my very first jobs was working as a barista for a small coffee company. I really enjoyed working with the coffee and the customers, and the aroma of the shop was delicious. The only drawback of working with coffee was the fact that I did not drink coffee. I had no idea what it tasted like, nor could I tell the customers the difference between a dark espresso roast and a Sumatra (I can’t imagine surviving the mornings without at least one cup nowadays!) I was able, however, to trade the leftover coffee at night for pastries at the bakery next door. One of the most decadent trades was their peanut butter dream bar.

Peanut butter and chocolate are a classic combination. The sweet, rich flavor of the dark chocolate entwines with the creamy and salty profiles of the peanut butter. Add in a layer of crunch with the chocolate wafer crust, and you end up with a dessert bar that tastes like a little slice of heaven.

As you may or may not already know, we carry a number of high quality vanilla extracts. In addition to extracts, we also carry a line of vanilla bean paste, which is one of my favorite products to work with. Even before I began working with Beanilla products, I would make a special trip to one of the big organic food stores and purchase vanilla bean paste. The first time I opened a jar of Beanilla Madagascar vanilla bean paste I compared it to the other paste I had purchased, and I immediately noticed a huge difference in the consistency, the color and the concentration of beans between the two. Beanilla’s vanilla bean paste is a rich dark brown, chockfull of bean caviar, and is much thicker in consistency. The aroma is considerably different, and the rich smell of vanilla greets you upon opening the jar. I love working with this product! It adds a deep vanilla flavor and dots your pastries with a beautiful vanilla bean caviar.

Did you ever have a time in your life where you ate so much of one particular food item that you can’t stand the smell, taste or look of that item any longer? For me, it is the peanut butter cookie. I know you are thinking, “How could you not like peanut butter cookies?” I have one very good reason...my father! My father is a wonderful man that I truly enjoy spending time with, but when he becomes fixated on a certain food item, it tends to make an appearance many, many times! A good example is peanut butter cookies. He decided that homemade peanut butter cookies would be a thoughtful and delicious addition to our school lunches… and they were… for the first week. After a month of peanut butter cookies making a daily appearance, we began to tire of them. At two months, we kindly asked him to please refrain from putting them in the lunches (I’m pretty sure it wasn’t so eloquently asked, but I think he finally got the point). We were wrong. The peanut butter cookies continued to make an appearance, but this time they were topped with a Hershey kiss. This did not improve upon them! Thankfully, he finally grew tired of them himself, and one glorious day, they were no longer gracing the top of our lunches, halleluja! This was over 25 years ago and, until recently, I would not make any peanut butter cookies, often blaming food allergies for their lack of appearance in our home.

I realized that I needed to put aside my disdain for the cookie and bake a batch for Beanilla using our beautiful Indian vanilla beans. The sweet milk chocolate notes of the bean compliment the chocolate chips perfectly, and enhance the overall flavor of the cookie. I must admit that they weren’t as horrible as I had remembered (they were actually quite delicious) … but I still couldn’t eat more than one.

Chocolate cake makes me weak in the knees. It's not just, "That dessert looks good. I think I will throw all inclinations of eating healthy today out the window," but, "I want to sit down and eat a giant slice cold from the fridge at six in the morning with a big glass of cold milk."

Luckily, I was able to do just that this morning! I recently posted a recipe for drunken cherries on the Beanilla blog. As I sat down to plan out my posts for the week, I remembered a previous post for drunken cherries. I grabbed them out of the fridge and pried off the lid. The most amazing aroma greeted me; hints of almond, beautiful vanilla beans from Beanilla, and cherries. I knew that those cherries were crying out to be paired with rich chocolate cake. So, I made one, and guess what? It was amazing! My son begged for a piece, my husband (who doesn't eat dessert) ate an entire slice and me, well... I had two! I know you're thinking, "You're a pastry chef. You probably eat sweets all the time".  But that is simply not the case......

As a pastry chef I am around cakes, tarts, cookies, brownies and just about every other imaginable sweet all the time! I bake on a daily basis, whether it is for professional reasons or just to experiment with a new recipe. Needless to say, I get tired of sweets! I know you're thinking, "How could you ever get tired of pastries?" When you work anywhere from 2-12 hours a day with sugar, eggs, flour and all the other baking supplies, you tend to get tired of the smell, the taste and sight of pastries. That being said, I LOVE my career choice, and I love the process of creating a specific product for a client and seeing the sheer happiness that it brings them. I love that I can make their wedding, graduation other event a little more special for them. I love the huge smile and the compliments I receive when a client knows that I have gone above and beyond for them. After all, every chef has a huge ego and simply wants the world to know just how amazing they really are! (Yes, it is true! All chefs have huge egos, and tend to pout when things don't go their way.)

But, put chocolate cake in front of me, and I will not decline it. I will simply sit down with you, enjoy a long overdue quiet moment, and devour my chocolate cake.