Hello! Welcome to the Beanilla Trading Blog. My name is Chef Sarah and I will be your photographer, author and chef. It is with great pleasure that I get to introduce you to myself and the Beanilla product line.

I am a business major turned professional chef. My culinary career started approximately four years ago after a few years of staying home with my children. Even though motherhood is very rewarding, I would not trade it for the world. I felt the need to expand my career options and go back to culinary school. I know you are asking "why culinary school?", well good question! After many successful parties and dinners with friends and colleagues, I felt brave enough to attempt a career as a chef. What I learned along the way was that cooking was not a chore, it was a passion. I still feel that way today. Each and every day I feel so blessed to be able to do what I love and really enjoy every moment.

Upon graduating from culinary school, my family and I moved to the beautiful city of San Diego, CA. I started my career as a personal chef, then a private chef for a non-profit and most recently as an executive pastry chef. As we get know one another better, you'll notice that my savory and pastry recipes are simple, fresh and influenced by the west coast culinary experiences that I have acquired along the way. I am completely thrilled to be a part of the Beanilla team and I look forward to getting to know the Beanilla consumer. I love the quality products that Beanilla produces and endorse them as a chef and consumer; I would even recommend them to my mother!

Who doesn't love chocolate? I have met very few people in my career that don't. The chocolate desserts are the first ones to leave the table and rarely will you find any morsels left over. The only thing better than chocolate (in my opinion) is chocolate and almond, so when I received a bottle of almond flavoring from Beanilla Trading Company, I knew exactly the recipe I wanted to share! Chocolate Almond Cupcake with Almond Buttercream Frosting, rich dark chocolate accented by the sweet almond flavor of Beanilla almond flavoring.

Almond Extract

 

Chocolate Almond Cupcakes Recipe

Ingredients:

12 tablespoons (1 1/2 sticks) salted 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 Mexican vanilla extract
1 cup half and half, at room temperature
1 teaspoon lemon juice
1/2 cup sour cream, at room temperature
2 tablespoons brewed coffee
1 3/4 cups all-purpose flour
1 cup dark cocoa powder
1 1/2 teaspoons baking soda

Directions:

Preheat the oven to 325 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 half-half and lemon juice, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the half and half 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.

Almond Buttercream

Ingredients:

2 lbs. powdered sugar
1 1/2 sticks salted butter
2 tsp. Beanilla Almond Extract
3/4 cup half and half

Directions:

In bowl of an electric mixer with whisk attachment on add powdered sugar, butter, Beanilla Almond Extract and place mixer on low. Slowly add half and half and increase mixer speed to medium and then high until light and fluffy.

Frosting your cupcake: Place frosting in pastry bag with tip of choice, (I used the round tip) start on the outer edge of the cupcake and slowly work your way into the middle. Each layer slightly overlaps the other until completely filled. Garnish with fresh flowers

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