Halloween is fast approaching. Do you prefer a trick or a treat? I think it’s pretty obvious what we prefer; treats of course! Candy is delicious and always fun for the younger members of your family but for those with a bit more of a refined palate, try serving them a vanilla infused Old Fashioned bourbon.
It’s October and the holiday season is fast approaching! The year has flown by and I for one cannot believe it almost time to start holiday baking. If you reside in the United States you will most likely agree with me that pumpkin and pecan pie is the traditional dessert offered at Thanksgiving. Occasionally an apple pie is created for those who loathe pumpkin or have an allergy to nuts, but traditionally pecan and pumpkin grace our tables.
Pumpkin! The market is saturated with pumpkin spice lattes, donuts, and scones. Everywhere we turn, the bright orange vegetable is being prominently turned into the epitome of fall.
Just when I thought I had enough of pumpkin, I remembered this absolutely delicious pumpkin muffin recipe I created a few years back. Perfectly moist, the right amount of spice to pumpkin and the most delicious pecan pie topping. Go to your pantry, collect all the ingredients and make these now! They are that good!
Christmas is just around the corner! Now is the perfect time to start making homemade vanilla extract for holiday gift-giving and baking. From vanilla beans to decorative glass bottles, we have everything you need to make homemade vanilla extract. For those who want to dress up their extract creations, we have created this free downloadable homemade vanilla extract label template that you can print right from home.
Each label measures 2x3" (2" width x 3" height) and contains 8 labels on an 8.5" x 11" downloadable pdf template. Using glue or adhesive, you can print and cut out each label and affix them to your bottles. An even better way to print your labels is on 8.5 x 11" full-sheet label paper which can be purchased from most any office supply store.
Using a pen or felt tip marker, we have left space for you to write the date, variety of vanilla bean and maker.
Fall is here! We are located in the beautiful state of Michigan and the air is starting to take on that beautiful fall feeling. The nights have a chill that requires an extra layer and the days are beginning to dip into the cooler temperatures. The maples are beginning to show their glorious fall colors and my thoughts turn to baking. Warm spices such as cinnamon, nutmeg and cardamom cross my mind. Pumpkin spice lattes, donuts and apple cider are prominent in every retail setting. I prefer maple; maple brings a warmth and depth to bake goods and pastries without overwhelming the other flavors.
Tangy lemons, buttery crust and light and airy meringue come together in one perfect bite. Lemon meringue tarts are the epitome of summer; bright and cheery. Savor these sweet bites before the summer begins to fade in fall and apple pies and pumpkin donuts slowly replace lemon desserts. I for one am not quite ready for the cool nights, fall leaves and warm spices that fall brings. I think I’ll enjoy what is left of warm summer days and nights while I still can.
Marshmallow fluff is a very peculiar culinary creation. Not quite the texture of a marshmallow but still has the flavor of one. Marshmallows can be used in S'mores and eaten by themselves, however, marshmallow fluff has so many more culinary applications. Sandwiched between two peanut butter cookies, spread on a PB&J, swirled into homemade ice cream or even eaten by the spoonful. The possibilities are unlimited!
What does dark chocolate ganache, sweet pate sucre crust and Himalayan pink salt need to complete this sweet and savory tart? A robust cinnamon and coconut beer from Perrin Brewing Company! No Rules is a porter produced by Perrin utilizing Beanilla extracts and flavorings. Beanilla coconut and cinnamon extracts mingle with a robust porter to create a truly amazing product. Not only is it a pleasure to drink, it is a delight to bake with. If you find yourself venturing into the Grand Rapids area and feel the need to have a truly amazing beer and great brewery cuisine, check out their restaurant and brewery.
Angel food cake; a very light and airy cake often used as a base for macerated fruits and fresh whipped cream. The cake itself is often void of texture, has little crumb and more often than not tastes like you are chewing on a packing peanut. Happily, this angel food cake recipe is the complete opposite. Yes, it has all the basic components of a classic angel food cake but this cake has a definite crumb, a moist texture and the most delicious filling you will ever taste!
The cupcake craze began in the late 1990’s with Magnolia Bakery in New York City, but what really launched these bite size desserts into the spotlight was the creation of Sprinkles. What began as a relatively small business in Beverly Hills grew rapidly to a full fledge cupcake empire. Barbara Streisand and Oprah Winfrey endorsed the cupcakes, after requesting 300 cupcakes be sent to the Harpo Studios for Breakfast. With Oprah, the daily production of cupcakes doubled at the Beverly Hills store. The fascination with cupcakes continues and more and more bakeries are being opened by sweet entrepreneurs excited to share their recipes with the waiting public.
The donut—everyone’s favorite guilty pleasure! Cake, yeast, puff pastry, glazed, ganached or even sprinkled, we can’t seem to get enough of this confection. Cake and yeast donuts can be complicated and messy to create at home, but two sheets of puff pastry are the solution to this conundrum. Puff pastry is simple to use, easy and accessible to just about every home cook. Simply place your package of pastry into the fridge overnight to thaw. Once thawed, remove from the fridge and cut into your favorite donut shape. I chose a rectangular cutter, but your shape is only limited by your imagination.
Cake, the traditional offering at nearly every birthday, graduation and anniversary celebration. While I have never been known to turn down a piece of cake, I think that you may agree that after a while cake just becomes, well..... boring! Chocolate chip cookies are a classic treat that just about everyone has had at one time or another. Why not bring two classics together into one delicious dessert?! A celebration dessert, worthy of anyone's big day. These cookie cakes can be customized to just about any size you need, one of two large cookie cakes for an intimate family gathering or many tiny individual cookie cakes for a large celebration.
Beautiful ripe red strawberries are in season and they are spectacular right now! The droughts in California may have brought the cost up on these delicious beauties but it has not compromised the sweet flavor of in-season strawberries. Early April to May is typically the perfect time to enjoy strawberries. While strawberries are delicious straight from the field warmed by the beautiful spring sunshine, we love to use them in fresh fruit sorbets. We have the perfect strawberry mint sorbet recipe for you to enjoy.
I’m not going to lie, this is a recipe that takes a bit of time to complete. It is the perfect special occasion or dinner party dessert, sure to wow even the pickiest of dessert connoisseurs. The crumbly outer crust is the perfect vehicle for a soft and creamy caramel. The dessert is perfectly rounded out with a layer of rich and creamy chocolate ganache. The addition of our Tonga bean caviar adds a bold flavor and can easily stand up the intense flavors of chocolate and caramel. This type of vanilla will stand up to the fullest flavored desserts.
What is the perfect chocolate chip cookie? Is it soft and "cakey", hard and crispy, or crispy edges with a soft chewy center? Chocolate chip toffee cookies fall into the last category. Crisp and sweet around the edges but soft and chewy in the middle, this might just be the perfect chocolate chip cookie recipe.