Kahlua; a simple concoction of vodka, water, coffee and sugar cane. If you made some homemade Kahlua using our delicious recipe, you know that the addition of a Beanilla vanilla bean made this liquor even more delicious!!! Kahlua is definitely a popular liquor to pour over ice and leisurely sip on after dinner. Did you know that you can utilize this liquor in a variety of desserts and baked goods?! One of my very favorite pairings is with chocolate. Simply add a small amount to chocolate ice cream bases, drizzle into your favorite mousse recipe or make a batch of chocolate Kahlua cookies!
Chocolate, cherries, oatmeal, coconut, smoked almonds; all delicious ingredients on their own. Combine and bake all of these individual ingredients with a touch of butter, a bit of locally produced fresh honey and something magical happens! Store bought granola is delicious but nothing can compare to freshly baked granola.
We all know that homemade granola is the perfect addition to our morning routine, but why does it just have to be limited to a breakfast staple? Bittersweet chocolate, melted and spread into a thin layer then sprinkled with a handful of homemade granola is the perfect mid afternoon pick me up snack. Portable and packed with protein, chocolate cherry granola bark will keep you going through the toughest part of your day.
From time to time, even professional Pastry Chef’s utilize store bought cake mixes! I have a recipe from my childhood that is the perfect example of this. The recipe is already multi-stepped without the addition of making a homemade batter; just like my mother used to make.
The first boxed cake mixes graced the store shelves in the early 1930’s by the Duff Company who even offered gingerbread and molasses cake mixes. The mixes required only water and were not as big of a success as the company had hope for…
As the 1940’s and 1950’s approached, Pillsbury and Duncan Hines emerged with mixes that required the addition of eggs. Eggs not only made the cake moist and rich but gave the average housewife (of the time) more of a feeling that they made the cake from scratch. Cake mixes are now on every shelf and I can guarantee from time to time we will all utilize this time saver in our recipes!
The origin of the crisp is decidedly an American invention. When it came to recipes, early settlers were often forced to use what was readily available and on hand. Early American settlers often improvised; they had limited access to ingredients or the ability to run to the store when needed. Quite often, each creation varied from the last; oats may not have been available so ground nuts were often substituted, or flour was used in its place. There are many variations of the crisp and many have different and interesting names given to them such as: grunt, cobbler, buckle, slump, pandowdy or even a sonker. Each recipe varies from region to region. The crisp or the cobbler is what many of us in the United States are familiar with. The cobbler has more of a biscuit or cake like crust while the crisp is traditionally made with oatmeal and ground nuts as a base.
Berry Chocolate crisp adds one more layer of flavor to a very simple and comforting dessert. Chocolate and Ugandan Vanilla beans! The addition of dark cocoa powder to the crisp topping adds a depth of flavor not often found in traditional crisps. Have you ever had chocolate covered strawberries? This dessert will satisfy your desire for chocolate, berries and a crisp topping all in one delicious bite!
Chocolate Peppermint Cupcakes are the perfect addition to any dessert table or as a gift for someone special.
Every chocolate cupcake I have ever had has had a certain level of denseness or ended up being dry and tasteless. That is not the case with this recipe. The deep chocolate flavor is brought out with the addition of coffee extract and the crumb is moist and delicious. The only thing that could possibly make this cake even better is the addition of a creamy and rich peppermint buttercream.
Thanksgiving is right around the corner--are you ready? We at Beanilla are so excited for the holiday season! Not only is it our busiest time of the year, but also our favorite. Cookies, pies, candies or just about any baked good or pastry you can create is our forte. The addition of our high quality vanilla beans, extracts, vanilla sugar and vanilla salt can bring your desserts to a whole new level of deliciousness!
Speaking of delicious, who doesn’t love pumpkin pie?! Although this pie only seems to hang around for a brief time during the holiday season, it is almost always a staple on the holiday dinner table. Traditionally baked in a flaky rolled pie crust and garnished with a dollop of creamy whipped cream, the creamy custard-like texture is unique and quintessentially Thanksgiving!
If you have never experienced the taste of a fresh fig now is the time to try one! Green Kadota figs have a very short growing season, typically late July to early September. The small green fruit produces a bright green exterior and a beautiful pink interior. The fruit is less sweet than its black counterpart, the mission fig. Green figs are the perfect accompaniment to a crisp glass of white wine or a delicious variety of gourmet cheeses. One of my favorite ways to serve this small fruit is dipped in rich dark chocolate sauce and rolled in chopped hazelnuts. Simple and elegant, this dessert is the perfect way to satisfy those sweet cravings without feeling too guilty.
There is a distinct difference in both flavor and texture between a macaroon and a macaron! One little "o" separates the cookies in the dictionary, but the two confections are worlds apart in flavor, texture and appearance. The macaron is an utterly French creation; crisp on the outside, but soft and chewy on the inside. Butter cream graces the center of one of the two cookies. One bite and your mind wanders to quaint Parisian patisseries. I have made it known that French macarons are one of my favorite desserts, but macaroons are a close second. Macaroons are a classic American creation, vastly different from the French macaron. The macaroon is essentially a coconut cookie, reminiscent of the center of a Mounds candy bar, but lighter and more airy. The addition of dark chocolate pushes this simple and delicious treat over the edge of decadence.
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)!
Bread pudding and soufflés are two of the pastries that I have never made...can you believe that?! To be completely honest, I hadn’t even tried either one until a recent trip to New Orleans. I have a difficult time ordering desserts such as bread pudding when I am dining out because; a) I bake for a living, and b) If I am going to order dessert, it has to be unique and absolutely decadent. I have never really thought of bread soaked in a custard as either decadent or unique. Boy was I wrong! The bread pudding I had was creamy, sweet and absolutely decadent. I knew I had to put that on my checklist of desserts to recreate when I got back home. The recipe I chose is an adaptation of the recipe that is used at Bon Ton in New Orleans. I substituted the whiskey sauce for a creamy and delicious vanilla crème anglaise and omitted the raisins (I just don’t like raisins in pastries!). I also added chopped white chocolate (I like Callebaut chocolate), and I have to admit that it was absolutely divine!
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 think it is essential that we send our children out into the world with a working knowledge of basic cooking skills! Essential skills such as how to boil pasta, create a stellar grilled cheese, bake chicken to the correct temperature, cream butter and sugar together to create a warm gooey chocolate chip cookie and, without a doubt, how to easily assemble a delicious chocolate mousse recipe. A great chocolate mousse recipe is the perfect tool to impress a date, woo a potential spouse, or soothe a broken heart.
Cooking with children is not only fun and builds fundamental skills such a fractions, whole numbers, science and reading, but it also creates wonderful memories. Chocolate mousse is a fantastic intermediate recipe to create with your pre-teen or teenager. Simply divide up the components of the recipe into the chocolate mixture, egg whites and whipped cream. Give the child (or children) the individual component and bring all the items together in the end to create the recipe.
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.
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.
There is nothing quite as delicious as a chocolate chip cookie straight from the oven! Hot and delicious, the chocolate still melted and the center of the cookie so soft and delicious it breaks apart in your hand. My mouth waters just thinking about it!