Tag: Vanilla Extract

Homemade French Vanilla Ice Cream

Note: I was sent samples of Vanilla Bean Powder, Vanilla Beans, and Vanilla Extract from The Sweet Bean in order to write this post for Homemade French Vanilla Ice Cream. All opinions are my own.

I am still madly in love with my ice cream maker (paid link) and the delicious homemade ice creams I can now make! Today, I am excited to share a classic: Homemade French Vanilla Ice Cream, featuring The Sweetest Bean‘s Pure Vanilla Bean Powder.

Homemade French Vanilla Ice Cream

The Sweetest Bean, a woman-owned company based in Colorado, sources its organic, whole-bean vanilla from Uganda where they employ a team who hand cures all of their gourmet vanilla. The company has a purpose of building an economy on the other side of the world, and is committed to one-single-supplier, their workers, their children, their futures, with the hope of true sustainable economic growth. Ugandan vanilla beans are known for their strong vanilla flavor, so the flavor stands out more in recipes.

source: thesweetestbean.com

The Sweetest Bean’s Pure Vanilla Bean Powder is made from 100% pure, ground, Ugandan bourbon vanilla beans. The vanilla beans spend months curing our beans in the sun, and then are ground fresh, to produce a fine powder rich in flavor and aroma. Pure vanilla bean powder was touted recently by the Wall Street Journal as the next spice you need to own.  The powder can be used in both savory and sweet recipes, including barbecue rubs, soups, stews, fish, pork, smoothies, and coffee — vanilla adds a touch of sweetness without additional sugar.

The Sweetest Bean sent me their 3 Product Gift Set and have generously offered an additional set to one lucky I Can Cook That reader! Details for the giveaway after the recipe.

So let’s get churning! This Homemade French Vanilla Ice Cream has just 6 ingredients. The egg yolks, which makes this ice cream “French Vanilla,” adds wonderful richness without competing with the vanilla flavor.

Recommended tools (paid links):

 

Ingredients (makes 1 pint, multiply as desired):

  • 4 egg yolks
  • 1/2 cup sugar
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1 teaspoon Pure Vanilla Bean Powder (or 2 teaspoons vanilla extract)
  • 1/4 teaspoon salt

Continue reading Homemade French Vanilla Ice Cream

Homemade Avocado Ice Cream

I’m sure you’re thinking to yourself, “Avocado Ice Cream? Really??”

Me making a Homemade Avocado Ice Cream is actually a long time coming. I have a coworker who absolutely loves avocados. And years ago, I mentioned that (the now shuttered and very much missed) Capogiro Gelato in Philadelphia had an avocado ice cream, and that I’d buy her a pint the next time I saw it. Well. Capogiro sadly closed at the end of 2018 without me ever bringing her a pint. So, now that I am feeling more comfortable making my own homemade ice cream, it was time to finally deliver on my promise!

This recipe might be my easiest ice cream recipe to date. It has just 4 ingredients, does not require heating the cream mixture, and doesn’t even need to refrigerate overnight!

Ingredients (makes about 3/4 quarts, or 1 1/2 pints):

  • 4 ripe avocados
  • 2 cups heavy cream
  • 1/2 cup sugar
  • 1/2 tablespoon vanilla extract

Equipment Needed (paid links):

Continue reading Homemade Avocado Ice Cream

Homemade Ube Ice Cream

When I first realized how surprisingly easy it is to make homemade ice cream, Homemade Ube Ice Cream was at the top of my list. I’ve been doing my best to space out my ice cream recipes so you don’t think this has completely changed into just an ice cream blog, but this one is too good to keep to myself much longer!

If you haven’t had ube before, ube is a sweet purple yam with a slightly nutty and vanilla flavor which lends itself perfectly for desserts. To add ube flavor, this recipe uses both Ube Halaya and Ube Flavor. Ube Halaya is mashed purple yam combined with condensed milk. Ube Flavor, or extract, obviously adds more ube flavor, but it also contains purple dye in it to amp up that beautiful purple color. Both ube halaya and ube flavor can be found at most Asian grocery stores.

Let’s get churning!

Recommended tools (paid links):

Ingredients:

  • 2 cups heavy cream
  • 2 cups whole milk
  • 6 egg yolks
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1 tablespoon vanilla extract
  • 1 tablespoon ube flavor
  • 1/2 cup ube halaya

Continue reading Homemade Ube Ice Cream

Homemade Pistachio Ice Cream

It’s no secret how much I love ice cream, but I haven’t really tried to make much at home. With the beautiful weather we have been having, I figured it was time to try! I happened to have some shelled pistachios on hand, so why not make some Homemade Pistachio Ice Cream?

Pistachio ice cream is one of my absolute favorite flavors, and I had no clue how easy it was to make my own homemade version!

Recommended tools (paid links):

Ingredients (makes 2 pints):

  • 1 cup plus 2 tablespoons sugar
  • 1 1/2 cups shelled pistachios, divided
  • 1 (12 oz can) evaporated milk
  • 3 cups heavy cream
  • 3/4 teaspoon salt
  • 6 egg yolks
  • 1 tablespoon vanilla extract
  • 1/2 tablespoon almond extract

Continue reading Homemade Pistachio Ice Cream

Frozen Key Lime Pie

Note: I was sent some baking tools from OXO in order to write this post. Opinions are mine alone.

Every December, I love to share a recipe to support Cookies for Kids’ Cancer, which is why I’m bringing you this delicious Frozen Key Lime Pie!

Every year, OXO supports Cookies for Kids’ Cancer and the fight against pediatric cancer.  To date there have been 14,000 grassroots fundraising events in all 50 states and Cookies for Kids’ Cancer has granted more than $18 million to the leading pediatric cancer research centers across the country. Cookies for Kids’ Cancer (CFKC) is a nonprofit founded by two OXO employees after their son, Liam, was diagnosed with pediatric cancer. Through grassroots bake sales across the country, CFKC raises funds to develop new, improved and less toxic treatments for childhood cancer. Liam Witt’s legacy lives on as the organization works toward a cure for pediatric cancer, helping children and families everywhere.

Here are some of my old cookie swap and Cookies for Kids’ Cancer posts, in case you’re in a baking mood (this is my tenth year participating!):

Every year, OXO supports CFKC by encouraging people to bake and share. To help inspire me to get backing, OXO sent me (paid links):

  • Steel Pie Server: Designed to cut and serve with comfort, efficiency and style
  • Glass Pie Plate with Lid: Perfect for pies, quiches, crumbles and more; easy to take from freezer to oven to table (or potluck!)
  • CFKC + OXO “Be a Good Cookie” Spatula: These silicone spatulas are the perfect size for removing freshly baked cookies, even the most delicate

For every cookie or dessert baked, OXO donates $1 to Cookies for Kids’ Cancer up to $100,000, so let’s get to that Key Lime Pie recipe!

Ingredients:

Graham Cracker Crust:

  • 1 1/2 cups finely crushed graham crackers (24 squares)
  • 1/3 cup butter, melted
  • 3 tablespoons sugar

Key Lime Filling:

  • 6 large egg yolks
  • 2 (14-ounce) cans sweetened condensed milk
  • 1 cup Key lime juice
  • the zest of 1 Key lime

Whipped Cream Topping:

  • 1 cup cold heavy whipping cream
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt

Optional topping:

  • 1 Key lime, thinly sliced

Continue reading Frozen Key Lime Pie

The BEST Chocolate Chip Cookies

I have been making this chocolate chip cookie recipe for years, and I always get compliments on how soft and chewy these cookies are. So yes, I am hereby declaring these the BEST chocolate chip cookies!

I’m actually surprised I haven’t posted this recipe before. Recently, I made a batch of these chocolate chip cookies, and one of my friend’s kids liked the recipe so much that she asked me for the recipe, and I realized my mistake. So, I am finally rectifying that issue!

This recipe is really easy to make, and the dough doesn’t need to rest in the fridge before baking! I do strongly suggest that you let the butter and egg come to room temperature though, it will make for a better cookie texture.

Ingredients (makes about 2 dozen cookies):

  • 1 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter, at room temperature
  • 1/2 cup sugar
  • 1/2 cup light brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1 large egg, at room temperature
  • 1 cup chocolate chips

Continue reading The BEST Chocolate Chip Cookies

Pumpkin Snickercrinkles

Note: I was sent a review copy of Fabulous Modern Cookies in order to write this post. Opinions are mine alone.

I am well aware that people have strong feelings about pumpkin/fall/cooler weather recipes this early in the year. It technically isn’t even fall for about another week. But I’ve shared pumpkin filled recipes much earlier in the “season” than this so I hope you’ll give me a pass again, especially for these pretty little Pumpkin Snickercrinkles.

I found this recipe for Pumpkin Snickercrinkles, which is a mix of a traditional crinkle cookie and a snickerdoodle, in the recently released cookbook Fabulous Modern Cookies: Lessons in Better Baking for Next Generation Treats (paid link) by Chris Taylor and Paul Arguin.

With bold and fearless suggestions, Taylor and Arguin, scientists turned bakers, explore the deep-in-our-heart love of cookies as well as the philosophy behind them.  Does a cookie always have to be round, sweet, or soft?  Breaking down the essential rules, ingredients, and equipment needed, Fabulous Modern Cookies demystifies the cookie and provides home bakers with fun and unique cookie recipes.
Filled with 100 recipes, Chris and Paul also provide “Cookie Bytes” – short tips, tricks, helpful techniques, and explanations to demystify the science of baking.  The recipes are grouped in chapters like Bar Cookies; Drop Cookies; Rolled Cookies; Filled, Stuffed and Sandwiched Cookies; Savory Cookies and Slice-and-Bake Cookies.
This recipe for Pumpkin Snickercrinkles can be found in the Drop Cookies chapter. Although this recipe is a bit more involved than most drop cookie recipes I’ve made in the past, the result is absolutely worth it!
Ingredients (makes about 3 dozen cookies):
  • 2 1/4 cups flour, divided
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter
  • 1 1/2 cups dark brown sugar, packed
  • 1 tablespoon ground cinnamon
  • 2/3 cup pumpkin puree (not pie filling)
  • 3 large egg yolks, at room temperature
  • 3/4 teaspoon vanilla extract
  • 1/2 cup confectioners’ sugar

Continue reading Pumpkin Snickercrinkles

Banana Walnut Bread

I recently came home after a weekend trip to some of the saddest looking bananas I’ve seen in a long time. Which means I spent my Monday making this super delicious Banana Walnut Bread!

This recipe largely uses typical pantry items, so the next time you find yourself with overripe bananas, there is a good chance you will already have everything on hand to make this banana bread — if you don’t have any walnuts, you can substitute another nut or omit them completely.

If kept in a sealed container at room temperature, the bread will last for 4 days so it’s perfect for breakfast for most of the week!

If you want to store it longer, you can also freeze the bread by wrapping it completely in plastic wrap before adding to your freezer.

Ingredients:

  • 3 medium very ripe bananas
  • 1/3 cup unsalted butter, melted
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup brown sugar
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 1 1/2 cups flour
  • 1/2 cup chopped walnuts

Continue reading Banana Walnut Bread

Chocolate Coconut Cake

I originally made this Chocolate Coconut Cake for my dad for his birthday a few years ago. Since then, my parents request it any chance they get!

The recipe is a chocolate cake that substitutes coconut milk for regular milk in the recipe. It is then topped with a coconut cream frosting and some coconut flakes for extra coconut-y goodness!

Cake:

  • 1/2 cup semisweet chocolate chips
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 sticks (1 cup) unsalted butter, softened (or margarine to make dairy free)
  • 2 cups sugar
  • 4 eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 2/3 cup cocoa powder
  • 1 (13.5 oz) can coconut milk

Frosting:

  • 4 sticks (2 cups) unsalted butter, softened (or margarine to make dairy free)
  • 2 16 oz boxes (about 8 cups) powdered sugar
  • 1/2 teaspoon salt
  • 1 tablespoon vanilla extract
  • 1 (5.4 oz can) coconut cream

Topping:

  • 1/2 cup coconut flakes

Continue reading Chocolate Coconut Cake

Walnut Whiskey Cake

Whiskey Cake is something that has shown up to family gatherings since before I can even remember. My mom makes this cake for basically all extended family celebrations, and it has become a favorite of mine. Recently, we were celebrating a friend’s birthday and I thought a Walnut Whiskey Cake would be the perfect birthday cake for him!

My version is a bit different than the one my mom makes, but the general gist is still there. I added some candied walnuts on top because, why not, but feel free to omit them.

The best part of this recipe is it is made with cake mix and instant vanilla pudding mix, making this cake both super easy to make and incredibly moist! Using a Bundt pan makes this cake look like it took you all day to make, but the hardest part of this recipe is patiently waiting for the glaze to soak into the cake before removing it from the Bundt pan.

Walnut Whiskey Cake Ingredients:

Cake:

  • 1 tablespoon flour
  • 1 cup chopped walnuts
  • 1 (15.25 oz) box yellow cake mix
  • 1 (3.4 oz) box instant vanilla pudding
  • 4 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil or canola oil
  • 2 oz whiskey or bourbon

Glaze:

  • 4 tablespoons unsalted butter
  • 3/4 cup brown sugar
  • 1/2 cup (4 oz) whiskey or bourbon
  • the juice of 1/2 orange
  • 1 teaspoon vanilla extract

Candied Walnuts:

  • 1/4 cup chopped walnuts
  • 1 tablespoon maple syrup

Continue reading Walnut Whiskey Cake

Pistachio Panna Cotta

One of my favorite things about having a blog is the opportunity to try new recipes and learn new cooking methods. I have never made Panna Cotta before, but it seems to be a relatively simple dessert to make.

Panna Cotta, which means “cooked cream” in Italian, is an Italian dessert traditionally made with sweetened cream and gelatin. Because of the gelatin, it maintains the shape of whatever vessel it is in.

It would have probably made sense to try to make a class panna cotta first, but my husband and I love all things pistachio, so I decided to try to make a Pistachio Panna Cotta as a treat for us!

Ingredients:

  • 8 oz shelled roasted and salted pistachios
  • 1 tablespoon vegetable oil
  • 1/4 cup cold water
  • 2 1/4 teaspoon unflavored gelatin
  • 2 cups heavy whipping cream
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • chopped pistachios, for garnish

Continue reading Pistachio Panna Cotta

Homemade Chocolate Peanut Fudge

Now that I know how darn easy it is to make homemade fudge, I like experimenting and making my own at home when the mood strikes me. This recipe for Homemade Chocolate Peanut Fudge uses just 5 ingredients and can be made with ingredients you might already have in your home!

I used peanuts in the below recipe, but really any nut you enjoy can be substituted in (walnuts would be the more traditional choice).

Ingredients:

  • 1 14 oz can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 3 tablespoons unsalted butter, cut into smaller pieces
  • 3 cups semisweet chocolate chips
  • 1 cup roasted salted peanuts

Continue reading Homemade Chocolate Peanut Fudge

Maple Chai Latte Cocktail

Note: I was sent a bottle of Black Button Distilling’s Bespoke Bourbon Cream in order to write this post. Opinions are mine alone.

If you’re a fan of creamy cocktails, I have the perfect cocktail to share with you today! The team at Black Button Distilling sent me a recipe for a Maple Chai Latte Cocktail that sounded so tasty I knew I had to pass it along.

Black Button Distilling, based out of Rochester, NY, was actually Rochester’s first grain-to-glass distillery since prohibition when it was established in 2012. The cocktail is made with Black Button Distilling’s Bespoke Bourbon Cream, which combines their hand finished bourbon and local farm fresh New York State cream — it’s similar to Irish Cream but the bourbon brings a different (and delicious!) flavor profile.

This Maple Chai Latte plays up the vanilla and caramel notes in the Bourbon Cream with the addition of maple syrup, a chai simple syrup, and coffee liqueur.

You can buy chai simple syrup (paid link), but I’ve included a recipe below in case you want to make your own at home, like I did.

Ingredients (serves 2):

  • ice
  • 3 oz Bespoke Bourbon Cream
  • 4 oz coffee liqueur
  • 1 oz Chai simple syrup (recipe below)
  • 1 oz maple syrup (I used a bourbon barrel-aged maple syrup to really up the flavor!)
  • coffee beans, for garnish, if desired
  • star anise, for garnish, if desired

Chai Simple Syrup ingredients:

  • 1 cup sugar
  • 1 cup water
  • 12 green cardamom pods
  • 12 black peppercorns
  • 12 whole cloves
  • 2 cinnamon sticks
  • 3 star anise
  • 3 tablespoons fresh ginger, chopped
  • 1 teaspoon vanilla extract

Continue reading Maple Chai Latte Cocktail

Mexican Hot Chocolate Brownies

 Note: I was sent ingredients from Plugra Premium Butter in order to make this post. Opinions are mine alone. Ingredients included: 1 bar unsalted Plugra Premium Butter,1 container of the Spice House’s Vietnamese Saigon Cinnamon, Valrhona Manjari 64% Dark Chocolate, and Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract.

Do I have a tasty recipe for you today! I was contacted recently by Plugrá Kitchens with a delicious sounding brownie recipe (these Mexican Hot Chocolate Brownies) using some of my favorite ingredients, so I knew I had to share it. This brownie recipe is based off the flavors of Mexican Hot Chocolate, which is a hot chocolate that is spiced with cinnamon and sometimes a little bit of chili to bring additional warmth and heat. 

Plugra Kitchens was nice enough to send me a package with the best goodies to make these brownies, including (of course) Plugrá Premium Unsalted Butter, Spice House Ground Saigon Cinnamon, Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract, and Balrhona Manjari 64% Dark Chocolate.

Plugrá Butter is an awesome ingredient to use for baking. Made by Dairy Farmers of America, its slow-churn and extra creaminess has the perfect balance of moisture and fat for use in baking. The Spice House‘s Vietnamese “Saigon” Cassia cinnamon is the strongest and sweetest cinnamon in their collection. The Vietnamese cinnamon bark is ground in house to produce a dark, rich texture that is fiery and fragrant, making it perfect for these brownies. My love of Nielsen-Massey‘s Madagascar Bourbon is well known to those that frequent this blog. Their Madagascar Bourbon Pure Vanilla extract is made from premium, hand-selected vanilla beans cultivated in Madagascar, the world’s leading supplier of high-quality vanilla. It then utilizes a slow, cold extraction process to gently draw out and preserve all 300 natural vanilla flavor notes to create the richest tasting vanilla. Madagascar Bourbon Pure Vanilla has a flavor profile that is full, sweet, creamy, and mellow with velvety after-tones. Valrhona Chocolate has been a partner of artisans of taste since 1922 and is a pioneer and reference in the world of chocolate.

With ingredients like that, you know this recipe is going to taste good! I adapted the recipe a bit, but the overall gist is still there. These Mexican Hot Chocolate Brownies are soft and chewy, with a subtle warmth and heat that pairs really well with the richness of the chocolate.

Ingredients (makes 18 servings):

  • 1 (8 oz) bar unsalted butter, like Plugrá® European Style Butter
  • 2 cups sugar
  • 4 large eggs, at room temperature
  • 2 teaspoons vanilla extract, like Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 1 cup all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 1 tablespoon ground cinnamon, like Saigon cinnamon from the Spice House
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • ¼ teaspoon ground cayenne pepper
  • 1 cup dark chocolate, like Valrhona Manjari 64% Dark Chocolate, chopped

Continue reading Mexican Hot Chocolate Brownies

Chocolate Creme De Menthe Cookies

Note: I was sent some baking tools from OXO in order to write this post. Opinions are mine alone.

It’s that time of year again – OXO’s Bake a Difference Campaign is live! Every year, OXO supports Cookies for Kids’ Cancer and the fight against pediatric cancer. Before I share my cookie recipe, I wanted to tell you a bit about Cookies for Kids’ Cancer.

Cookies for Kids’ Cancer (CFKC) is a nonprofit founded by two OXO employees after their son, Liam, was diagnosed with pediatric cancer. Through grassroots bake sales across the country, CFKC raises funds to develop new, improved and less toxic treatments for childhood cancer. Liam Witt’s legacy lives on as the organization works toward a cure for pediatric cancer, helping children and families everywhere.

Every year, OXO supports CFKC by encouraging people to bake and share. OXO sent me a bunch of baking goodies to help me get my creative juices flowing so I can share a new cookie recipe. This year’s kit included a 3-Piece Silicone Spatula Set, Silicone Baking Cups (paid link), Non-Stick Pro 2 Piece Sheet Pan Set, and 3-Piece POP Round Canister Graduated Set.

For every cookie baked, OXO donates $1 to Cookies for Kids’ Cancer up to $100,000, so here is my new cookie this year to support the cause and spread the word!

Here are some of my old cookie swap and Cookies for Kids’ Cancer posts, in case you’re in a baking mood:

To help support, you can also register for the Bake a Difference campaign and host a virtual bake sale or an in-person event!

Moving to this year’s cookie: These Creme de Menthe Cookies are chocolate crinkle cookies with a chocolatey mint center. It is based off a cookie recipe I found in an Amish Community Cookbook (paid link) I’ve had for years.

Ingredients (makes about 3 dozen cookies):

  • 4 tablespoons (1/2 stick) unsalted butter
  • 1 1/2 cups light brown sugar
  • 2 tablespoons coffee
  • 1 teaspoon coffee extract (can substitute vanilla extract)
  • 1 (12 oz package) semisweet chocolate chips
  • 2 1/2 cups flour
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 large eggs, at room temperature
  • 3/4 cup Andes mint baking chips (paid link)

Continue reading Chocolate Creme De Menthe Cookies

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