A bowl of creamy vanilla bean whipped cream is ready to serve
Crafted with fresh ingredients, this whipped cream has a smooth, creamy texture and a pleasant vanilla aroma. It is a versatile topping suitable for various desserts. You can use homemade vanilla whipped cream on:
Fresh fruit salads
Warm desserts like pies, cobblers, and crisps
Chocolate cakes and brownies
Ice cream sundaes and parfaits
Its rich vanilla scent and soft texture make it a good addition to both simple and fancy desserts.
Ingredients
2 cups of heavy whipping cream
2 Vanilla bean pods
½ cup powdered sugar
Process
Slice each vanilla bean in half lengthwise using a sharp knife. Scrape the seeds out of the pod and set aside.
In a large bowl, begin to whip the heavy cream at medium-high speed until thickened and peaks form.
Add the vanilla bean seeds and powdered sugar, then continue beating at high speed until blended. Be careful not to overwhip the cream; it will turn to butter. Turn the mixer off.
Store in an airtight glass container for up to 4 days.
Save the empty bean pod and use it for other vanilla bean recipes.
Scraping vanilla bean seeds onto a wooden cutting board with a knife.
A bowl filled with vanilla bean sugar cubes on a wooden table beside vanilla pods and a jar of vanilla bean sugar
Homemade vanilla bean sugar cubes embody a charming rustic appeal that combines simplicity with elegance. Crafted with care, these sugar cubes are infused with the rich, aromatic essence of vanilla beans, offering a natural and authentic flavor profile. Their rustic charm lies in their handcrafted appearance, often featuring uneven edges and a slightly textured surface, which highlights their artisanal quality. These vanilla bean sugar cubes are versatile and ideal for sweetening hot drinks like coffee, tea, or hot chocolate. They add a gentle vanilla aroma that enhances flavor. These cubes also make thoughtful gifts when paired with homemade vanilla extract or vanilla syrup, offering a simple way to enjoy or share a delightful vanilla flavor.
Ingredients
4 Madagascar vanilla beans
3 cups of white sugar
1/4 cup pure Madagascar vanilla extract
Process
Preheat the oven to 275° F.
To prepare the vanilla beans, cut four beans into small pieces about half an inch long. Then, place them in a food processor and blend into a coarse powder.
In a bowl, stir together the sugar, vanilla bean powder, and vanilla extract until well mixed. When the extract is fully blended in, the mixture will resemble dough.
Empty the sugar mixture into an 8-by-8-inch pan and spread it out evenly to a 1/2-inch thickness.
Use a knife to cut the dough into small cubes, 1/2 inch on each side. To do this, run the knife along the length of the pan every 1/2 inch, then turn the pan and cut across its width every 1/2 inch. This will help you create evenly sized cubes.
Bake for 1½ hours, or until cubes are firm to the touch and slightly dry. Once cooled, carefully flip the pan over onto a large cookie sheet to remove the sugar.
Allow to cool completely, and then gently break into cubes along the scored lines.
For smoother, rounded edges, lightly shake the cubes in a covered pot, then empty them into a colander to remove loose sugar.
Store sugar cubes in a glass container with a tight-fitting lid. The shelf life is 2+ years if stored properly.
A charming homemade vanilla extract jar tied with a rustic bow, perfect for gifting.
Ever wondered why bother making your own vanilla extract when store-bought options are so easy? Well, here’s the scoop: store prices for vanilla are all over the place, making homemade a smart, budget-friendly choice. Plus, you get to tweak the flavor strength to your liking—no more settling for weak, artificial vanilla. Many commercial brands skimp on real vanilla, opting for imitation or synthetic ingredients, or they just add less vanilla to save costs. When you craft your own, you’re paying for rich, authentic flavor, not just convenience. Homemade vanilla is a game-changer for bakers craving depth and quality in every drop!
Ingredients
8 grade A vanilla beans (see note below for types of vanilla beans)
8 ounces of vodka (or other liquor – see note below)
Process
Begin by slicing the vanilla bean down the center to release the seeds.
The rule of thumb is one vanilla bean to one ounce of liquor. I prefer unflavored vodka because it provides a clean, neutral base that lets the true flavor of the vanilla beans shine.
In an 8-ounce glass jar with a tight-fitting lid, combine 8 sliced vanilla beans with the liquor of your choice.
Store the infused vanilla out of direct sunlight and give it a shake once per week.
Vanilla will be ready to use in 2 months.
Vanilla sediment is normal, edible, and adds another depth of flavor. The sediment consists of tiny vanilla seeds and bean particles released during extraction. Filtering the sediment is optional. Some people prefer to leave the specks because they indicate real vanilla. If you want a clearer appearance for gifts, you can pour the vanilla through a coffee filter. After filtering, you can put the beans back into the vanilla, so they continue to release flavor when given as a gift.
Long Shelf Life: The high alcohol content in unflavored vodka acts as a preservative, allowing the vanilla extract to last for years when stored properly in a cool, dark place. This longevity makes it a practical choice for making large batches of vanilla extract at home.
Note: Use 80-proof alcohol, such as vodka, bourbon, brandy, or rum. You don’t need expensive alcohol; cheaper options are fine. The vanilla flavor comes from vanilla beans, so buy good-quality beans. Avoid flavored vodka because it often contains artificial flavors that are not suitable for making pure vanilla extract.
Types of grade A vanilla beans:
Madagascar Vanilla – very common and has a creamy and rich flavor
Mexican Vanilla – has a darker, almost smoky flavor
Tahitian Vanilla – also very common and has a rich floral flavor
These zesty pickled eggs are infused with jalapeños and spices for a flavorful, rustic snack.
Embark on a flavor adventure with candied jalapeño pickled eggs—a delightful fusion of spicy, sweet, and tangy! This fun culinary project transforms ordinary eggs into a vibrant, zesty treat that’s perfect for snacking or garnishing your favorite dishes. The magic happens in a jar: slices of fiery jalapeños are combined with a sweet syrup made from sugar, tangy vinegar, and aromatic spices. As the eggs soak in this flavorful brine, they absorb the spicy-sweet goodness, developing a unique taste profile that balances heat with a touch of sweetness. The result is a colorful, eye-catching snack that offers a burst of flavor with every bite.
Ingredients
10 eggs
1 medium sweet onion, sliced thin (a mandolin slicer is a perfect tool for this job)
2 cups apple cider vinegar
1 cup white sugar
1 cup brown sugar
1 teaspoon garlic powder
1 teaspoon ground Turmeric
½ teaspoon cayenne pepper
1 cup sliced Jalapeños
Process
Place eggs in a large pot of water making sure they are fully submerged. Bring water to a boil, reduce heat and simmer for 11 minutes.
First, drain the hot water and put the eggs in cold water. When they are cool enough to handle, peel off the shells. Do not put the eggs in the fridge, as they are easier to peel when warm.
Wearing gloves, slice the jalapeño peppers about ¼ inch thick. Leave the seeds if you want more heat.
In a large pot, combine the apple cider vinegar, sugars, seasonings and jalapeños, heat until sugars are dissolved and the jalapenos are tender.
Remove jalapeños from the hot brine with a slotted spoon.
Layer eggs, and jalapeños in a jar using a spoon to layer the jalapenos between the eggs.
Pour the hot brine over the eggs to fill the jar up to 1/4-inch headspace.
Let sit for 30 minutes before adding the lid.
Secure the lid and place in the refrigerator when eggs cool to room temperature.
Will last 3 to 4 months in the refrigerator. Let eggs pickle for 7 days to develop flavor.
“Meet the PB Caramel Cloud — a dreamy cookie with a soft sponge cake base, creamy peanut butter, gooey caramel, and a silky chocolate top. This original recipe is melt‑in‑your‑mouth perfection and guaranteed to become your new signature dessert.”
Ingredients
1 Cups of flour
1/2 teaspoon of baking powder
1 Cups of sugar
1/2 Cup of milk
1 tablespoon of soft butter
2 eggs
1 jar of peanut butter, creamy or chunky
1 11 oz bag of Kraft Caramels
1/3 cup of heavy cream
1 bag of chocolate candy wafers
Process
Sponge cake
Spray a 9″ x 13″ raised edge baking sheet with cooking spray, line it with parchment paper, then spray the paper. This prevents sticking and makes cleanup easier.
Heat oven to 350°F.
Combine flour, sugar, baking powder, milk, butter, and eggs in a bowl. Mix at a medium speed for 2 minutes until smooth.
Pour the sponge mix into the baking sheet and bake for 20 minutes until done.
Take cake out of the oven and spread the creamy peanut butter (or chunky) on top of the hot cake and spread evenly with an offset spatula.
Refrigerate for an hour.
Unwrap the caramels and melt them with the heavy cream in a microwave-safe bowl, keep stirring every 30 seconds until the caramels and cream are melted together creating a smooth and luscious spread. About 2 minutes.
Remove the cake from the refrigerator and spread the caramel sauce on top of the peanut butter. Return to the refrigerator until the caramel sauce is set.
Note: At this point you can melt the chocolate according to the package instructions and spread on top of the caramel sauce. Cut the cookie into squares while the chocolate is still warm. Place the pan in the refrigerator until the chocolate hardens and then remove cookies to a storage container.
Or
Do not pour chocolate over the set caramel.
Using silicon or poly plastic cookie molds, cut the cookies to fit into the molds using a 2” cookie cutter, set aside.
Melt the chocolate according to package instructions and pour a tablespoon into the bottom of each mold. Place cookie cutouts in the molds, then refrigerate until the chocolate hardens. Once set, remove from the molds and enjoy your treat.
Enhancing this rustic treat is a spread of vanilla butter, which adds a layer of creamy richness and aromatic sweetness. The vanilla butter melts gently over the warm muffins, infusing each bite with a fragrant vanilla essence that elevates the overall flavor experience. This combination of textures and flavors makes blueberry cornbread muffins with vanilla butter an ideal choice for breakfast, brunch, dinner side dish, or a cozy snack.
Ingredients
1 cup of yellow cornmeal
1 cup all-purpose flour
2 teaspoons of baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
1⁄2 cup unsalted butter, melted and cooled
2 tablespoons vegetable oil
1⁄2 cup granulated sugar
2 large eggs
1 cup of buttermilk
1 teaspoon vanilla extract
1 cup fresh blueberries or frozen (not thawed)
Instructions
Preheat the oven to 400°F. Line a 12-cup muffin pan with paper liners or grease the cups with cooking spray.
In a large bowl, mix the dry ingredients together until well combined. Set aside.
In a separate mixing bowl, beat the melted butter, oil, and sugar until smooth and thick. Add the eggs one at a time and mix until combined.
To add the dry ingredients to the buttermilk mixture, start and end with the flour. Mix gently by hand until about halfway combined. Add the blueberries and stir just until no streaks of flour are visible.
Divide the batter evenly between the muffin cups, filling each all the way to the top.
Bake for 15-18 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs.
Let the muffins cool in the pan for 5 minutes before removing them to a cooling rack.
Vanilla Butter
Ingredients
1 cup of good unsalted butter
2 vanilla pods
3 tablespoons powdered sugar
½ teaspoon flakey sea salt (Maldon)
Process
Let the butter come to room temperature.
Using a very sharp knife, cut the vanilla pods in half lengthwise, exposing the seeds. Using the knife, scrape out the seeds and add to the butter.
Combine the butter, vanilla seeds, sugar and salt to a mixing bowl and whip until light and fluffy.
Discover the ultimate bread pudding recipe that fills your home with irresistible aromas of brown sugar, cinnamon, and vanilla. Perfect for holiday brunches or cozy weekends, this rich, comforting treat is totally addictive. Feel free to get creative with your bread—stale French bread, day-old glazed doughnuts, cinnamon rolls—anything goes! Bake, enjoy, and watch everyone rave about this delightful, fun dessert that warms both your heart and your home.
Ingredients
Pudding
1 cup firmly packed brown sugar
½ cup granulated sugar
1 loaf or 10 cups of cubed brioche or other stale bread *see note below
1-1/2 cups of Half and Half
1/2 cup of heavy whipping cream
4 eggs
2 teaspoons cinnamon
¼ teaspoon nutmeg
1 teaspoon vanilla extract
½ cup melted butter
Vanilla Bourbon Sauce
1 cup heavy cream
½ cup granulated sugar
½ cup bourbon
1-1/2 teaspoons pure vanilla extract
2 tablespoons of butter
1 tablespoon cornstarch (optional)
Process
Preheat oven to 350°F.
Spray a 9 x 13-inch baking dish with cooking spray. Spray a piece of aluminum foil with cooking spray to cover the bread pudding while it is baking.
In a large mixing bowl, beat together the eggs, sugars, cinnamon, nutmeg, vanilla, and melted butter until smooth.
Stir in the Half and Half, and whip cream and mix well. Add the cubed bread and let the mixture sit for 2 hours, stirring occasionally to ensure the bread absorbs the custard mixture.
Pour bread pudding batter into pan. Cover with foil and bake for 50 minutes to 1 hour or until center of pudding is firm.
NOTE: This can be made about 1 or 2 days in advance, reheating it at 250°F. for 30 minutes before serving.
Vanilla Bourbon Sauce
In a saucepan over medium heat, combine the cream, sugar, and vanilla.
Heat until the mixture is warm but not boiling.
In a separate bowl, mix the bourbon with a bit of the cornstarch to thicken the sauce.
Whisk in the bourbon mixture and continue to cook for another minute until slightly thickened.
Remove from the heat and stir in the butter until melted.
Cut pudding into squares and serve with a generous serving of bourbon sauce and a dollop of whipped cream or ice cream.
NOTE: If your bread is not stale, start by cutting a fresh loaf into small 1” pieces. Place the pieces on a baking sheet lined with parchment paper. Dry the bread in a 350°F oven, stirring once. Remove when the bread is slightly dry.
This cookie features a salted caramel finish, making it an excellent addition to holiday menus or a year-round indulgence, offering a sophisticated treat for discerning palates throughout the year.
Ingredients
½ cup butter
3/4 cup of brown sugar
¼ cup granulated sugar
¼ teaspoon baking soda
¼ teaspoon cream of tarter
½ tsp cinnamon
1 egg
½ teaspoon vanilla extract
1-1/2 cup of flour
¼ teaspoon of sea salt
1/2 cup caramel squares, cut into quarters.
Cookie Finish
Mix ¼ cup granulated sugar and 2 teaspoons of ground cinnamon together in a small bowl. Set aside.
Set aside coarse sea salt for sprinkling or Maldon Sea Salt Flakes (use sparingly)
Process
In a medium sized bowl, mix the flour, baking soda, cream of tartar, cinnamon, and set aside.
To brown the butter, heat a medium saucepan to medium high heat. Add the sliced butter. It does not take long for the butter to begin browning on the bottom. When the butter begins to froth, watch carefully and stir. Once the butter turns light brown, remove from heat and let it cool to room temperature. The butter will burn fast, so don’t walk away.
While the butter is cooling, cut the caramel squares into quarters and set aside
In a stand mixer, combine the brown butter, brown sugar and granulated sugar. Mix until blended and smooth.
Beat in egg and vanilla and mix until combined. Slowly add the dry ingredients until combined.
Form the dough into a ball and cover with plastic. Chill in the refrigerator for at least 30 minutes or overnight.
Once you are ready to bake preheat the oven to 350°F.
Measure about 2 tablespoons of dough and roll into a ball or use a cookie scoop.
Flatten and place a quartered caramel square on top, wrap the cookie dough over the caramel and roll back into a ball.
Mix ¼ cup sugar and cinnamon in a small bowl and roll each cookie in the mixture. Place on a parchment lined cookie sheet 2 inches apart.
Flatten slightly with a fork, and sprinkle lightly with coarse sea salt
Bake for 10 minutes, or until the edges turn light brown. The centers will be soft. Allow it to cool for 2-3 minutes and transfer to a wire cooling rack to cool completely.
There are so many recipes for Banana Nut Bread and truthfully, they are all pretty good. I discovered this recipe about 10 years ago and decided it is the best recipe I have ever made for Banana Nut Bread, moist, dense with an intense banana flavor highlighted by toasted walnuts and cinnamon streusel topping. This recipe makes two loaves, great for gifting or freezing for later use.
Ingredients
¾ cup butter, softened
1 8oz package of cream cheese, softened
2 cups of sugar
2 large eggs
3 cups of all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1-1/2 cups mashed ripe bananas (about 4 with dark spots) *
1 cup chopped toasted walnuts
1 teaspoon vanilla extract
Process
Preheat oven to 350°F. Grease and flour two 8 x 4-inch bread pans.
Mix butter and cream cheese with an electric mixer until smooth.
Gradually add sugar and beat until the mixture is light and fluffy.
Add eggs one at a time, beating until just blended after each addition.
COMBINE flour and next three ingredients
Gradually add to the butter mixture at low speed until blended.
Add bananas, vanilla and nuts.
Spoon batter into two greased and floured bread pans.
Top with streusel topping.
Bake for 1 hour until a toothpick inserted in the center comes out clean and sides pull away from pan.
Cool pans on wire rack for 10 minutes before removing from pans.
Cool completely before slicing.
STREUSEL TOPPING
Ingredients
½ cup firmly packed brown sugar
½ cup chopped toasted walnuts
1 tablespoon melted butter
1 tablespoon flour
1/8 tsp ground cinnamon.
Process
Mix all ingredients for streusel together in a bowl.
Sprinkle over the batter before baking
Press streusel into the dough with the back of a spoon to ensure streusel is baked into the loaf and doesn’t shed when removed from the pan.
*Note: the riper the bananas (black even) the more banana flavor will impart in your recipe. I use frozen bananas that have been defrosted in the refrigerator, they are overripe and work wonderfully.
Pancakes for dinner? Why yes! When my kids were young, we often ate breakfast for dinner once a week, usually on Friday. We also had a special night called Taco Tuesday, which they enjoyed. Having a plan where you have one breakfast and one dinner each week can make meal planning easier and healthier. It helps organize meals better, reduces the stress of deciding what to eat, and allows trying new recipes or cuisines. This method also simplifies shopping and helps control portion sizes. As the children grew into teenagers, I encouraged them to plan and cook a family meal on a designated night, which helped them learn cooking skills and become more independent.
Initially, this plan did not provide much relief from the kitchen work. However, as they gained confidence in their skills, planning meals became easier and less tiring. Watching them become more independent turned mealtime into an enjoyable experience.
Light as Air Pancakes
Ingredients
1 cup all-purpose flour
1-1/2 teaspoons baking powder
2 tablespoons sugar
½ teaspoon salt
2 eggs, separated
¾ cup milk
1 teaspoon vanilla extract
Strawberry syrup, to serve (see below
Process
Sift the flour, baking powder, sugar, and salt into a bowl.
Put egg yolks and milk into another bowl and gently beat in the sifted dry ingredients.
Put the egg whites into a clean mixer bowl and beat until stiff peaks form. Using a spatula, fold whites into the batter.
Heat the prepared griddle over medium-low heat. Pour 1/4 cup of batter into the pan and cook in batches over low heat until small bubbles begin to appear on the surface and the underside is golden brown. Flip the pancakes over and cook the other side for 1 more minute.
Spread with whipped butter (recipe below) and maple syrup, strawberry syrup, blueberry syrup, or fresh fruit.
Whipped Butter
½ cup of softened butter
1 ½ teaspoon of whipping cream, milk or water
Whip the butter and liquid of your choice until light and fluffy.
Variations
Add a teaspoon of honey for honey butter or
½ teaspoon of Cinnamon and 1 tablespoon of maple syrup for a sweet topping
Fruit Syrup Ingredients
1 cup sugar
1 cup of water
1-1/2 cups mashed unsweetened strawberries, raspberries or blueberries
Kitchen Moxy 