Make your own vanilla extract

It seems like everytime I buy vanilla extract at the grocery store, I am shocked all over again by the high price.

Nevermind that I went through the same sticker-shock just two months prior. It still manages to surprise me everytime.

I stand there in the baking aisle and think, "Really? But it's such a small bottle!"

But I always suck it up and buy it, because what are my other options? I refuse to buy the cheaper "imitation vanilla extract." Only pure vanilla extract will do.

So when Kent emailed me this article recently, I was elated to try it. Here's what you'll need:

Mason Jars - I already had some of these in my kitchen cabinets. I used the smaller ones that hold about 1 ½ cups.

Vodka - Shocker, I know, but I already had this in my kitchen cabinets, too. It doesn't have to be top shelf stuff. Any vodka will do!

Vanilla Beans - Now these I had to special order. There are lots of sources for beans, but I got mine at Beanilla.com. The article provides some insight as to the differences in the types of beans. I went with ones from India.

** The recipe is 3 vanilla beans per cup of vodka. **

1) Use kitchen scissors or a sharp paring knife to cut lengthwise down each vanilla bean, splitting them in half, leaving an inch at the end connected. Since I used the shorter jars, I cut the beans in half short-wise first (that's the opposite of lengthwise, right?), before splitting them in half lengthwise.

2) Put the vanilla beans in a glass jar or bottle with a tight fitting lid. Cover completely with the vodka.

3) Store in a dark, cool place. Give the bottle a good shake every week or so, and in about 8 weeks, you'll have vanilla extract!

Lasts for years. You can keep topping it off with vodka once in a while as you use it. Just remember to give it a good shake.

These just need a cute homemade tag, and ... voila! ... super cute Christmas gifts! Since these won't be quite ready to use by Christmas, I'll just include the date that it will be ready on the tag ... it's the gift that keeps on giving.

I'm looking forward to watching the vanilla change color over time.

So, to recap ... vanilla beans + vodka + time = vanilla extract ... now that's my kind of math!

... especially when I calculate how much money this will save in the long run!

** Note -- although the taller, corked bottle looks really pretty, I quickly switched it out for a mason jar after realizing that the vodka was leaking through the cork when I shook it. A tight-fitting lid is key.

Monogram Cupcakes

I recently helped host a bridal shower for a good family friend. I was in charge of cupcakes and wanted to try something that I hadn't done before. I knew that the bride really liked the look of monograms, so I went with that idea.

First, I opened a Word document and found a font that I thought would work well. I typed her and her future husband's monogram, enlarged the text to the size that I needed and printed a sheet. Then I taped the paper to a baking sheet and taped wax paper over that.

I melted mint chocolate wafers and piped them onto the wax paper with a pastry bag and tip. Then they went into the freezer for 10-15 min. to harden. I peeled them off the wax paper and repeated the process until I had enough.

Here's the final product:

I kept them in a tupperware in the freezer until right before they went on top. I was so nervous that they would melt!

The bride-to-be loved them!

I made the cupcake wrappers with pretty paper from Hobby Lobby and the template from here. I baked the cupcakes in regular foil liners, and used double-sided tape to attach the paper.

Yummy Recipes - Chocolate Macaroons

When eating Paleo, dessert can be a real challenge. Occasionally we'll cheat (like on Sunday when I had two cupcakes at church). But at home when we're craving something sweet, we'll either have fruit drizzled with honey, or these guilt-free little treats. I couldn't find unsweetened coconut at my local grocery store, so for a while, I made these with sweetened coconut (not strictly Paleo because of the added sugar). On a recent trip to Central Market, I found the unsweetened kind in the bulk food section, so I loaded up. The textures of the two types of coconut are very different, therefore the finished products came out quite different, but both really good!

Chocolate Macaroons

3 large egg whites
1/3 cup honey
3 Tbsp. cocoa powder
3/4 cup chopped walnuts
1 1/2 cups shredded, unsweetened coconut
1/3 cup almond meal (ground, sweet almonds)

Preheat oven to 350*. Place egg whites in a bowl and beat using an electric beater or food processor until stiff peaks form.

Fold in honey, cocoa powder, walnuts, coconut and almond meal until just combined to minimize the handling of the batter.

Spoon 1-2 Tbsp. of mixture per macaroon onto a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until light brown in color. Cool before serving. Makes about 2 dozen. Enjoy!


Coconut Walnut Macaroons
Same recipe as above, except omit cocoa powder.

Easter Cupcakes

Our church recently had a celebration which included a silent auction. I donated, what else, but two-dozen decorated cupcakes made to order. A good family friend ending up being the highest bidder, and she requested her cupcakes for Easter. I thought they turned out pretty cute, especially considering that three out of the five designs were first attempts.

Kent could not guess which animal the above cupcake was supposed to be. What do you think? Is it really not obvious?

Peeps!

I think Easter just might beat Halloween for the sugariest holiday!

Mmm, Cupcakes!

I haven't done as much baking as I would like recently, but here are my two latest creations.

I was asked to sub for a Bunco group this week, so I brought these along. A few people asked if the dice were real, so I consider that a success! The dice are sugar cubes, and I piped the dots on with black icing. Unfortunately, my Bunco game didn't turn out as great as these cupcakes ... I won the prize for the most snake eyes! But had a blast ... hadn't played Bunco in years.

I made these pink lemonade cupcakes for a friend's birthday who loooooves everything pink. Both the cake and the icing had real pink lemonade mixed in, and they were delicious!

Baking Adventures

So, I made my first trifle recently, and I was so proud of it that I took pictures. We received a trifle dish as a wedding gift 2 1/2 years ago, and I finally got around to using it. Almost too pretty to eat, right? Emphasis on ALMOST! We scarfed it down no problem. Light, fruity desserts like this are my favorite, especially in summer. I will definitely be making a lot more of these!

I am also very into decorating cupcakes right now. I have about four books on just cupcakes, and some of the designs are pretty outrageous and detailed. Here are some fun ones that I've done.

(The kernels are Jelly Bellies and the butter is a smushed lemon Starburst!)

I made these sunflowers for Mother's Day.