These vanilla cupcakes are the answer to any birthday party, picnic, potluck, or any event that deserves a little treat. What sets these cupcakes apart is the rich vanilla flavor. Don't skimp on the quality of the vanilla extract you use here; the simplest recipes require the highest quali...
Have a brew jar always on the go and every summer make sure it’s topped up so you’ll have enough on hand when it’s time for holiday baking. The shelf life of pure extract is indefinite and it’s highly unlikely you’ll ever see an expiry date on it (for both purchased and hom...
This vanilla ice cream recipe calls for just four ingredients: milk, cream, sugar, and vanilla. Because this recipe is all about the vanilla , you'll want to use the best pure vanilla extract you can find, and steer clear of imitation vanilla. To really take your vanilla ice cream to...
1 stick unsalted butter, melted Directions Preheat the oven to 350°. In a food processor, combine the flour, sugar and salt. Add the butter and vanilla and pulse until evenly moistened. Turn the crumbs out onto a large piece of parchment paper and press into a disk. Cover with another ...
Since the cake itself isn't very sweet (made even less sweet since I substituted unsalted butter for my regular slightly salted butter as always), I decided to top it with a simple vanilla bean glaze. I really think this adds something special to the cake. The original French recipe uses...
Place ice cream, milk, McCormick Pure Peppermint Extract, Pure Vanilla Extract and food color in a blender and blend until smooth. Pour into tall glasses and garnish with whipped topping and chocolate sauce, if desired. Serve immediately. Enjoy! Recipe slightly adapted from McCormick Print Recipe...
Place ice cream, milk, McCormick Pure Peppermint Extract, Pure Vanilla Extract and food color in a blender and blend until smooth. Pour into tall glasses and garnish with whipped topping and chocolate sauce, if desired. Serve immediately. Enjoy! Recipe slightly adapted from McCormick Print Recipe...
So I made the nonalcoholic batch with double the vanilla extract that was called for. Since vanilla extract is essentially alcohol-based and kind of like a Liquor, I Assumed that it would work well instead of the bourbon. I was right, it did. It had a very vanilla flavor. Kind of ...
WA called Cafe Juanita. The creator of the recipe, Holly Smith, herself said that the printed recipe had errors. I tracked down her version but I still had some trouble with the recipe and ended up fully reworking it where I want it to be in hopes that it will delight everyone as much...
Tried this recipe last night with rice milk. It was fabulous but I would probably use a little less rice milk next time and reduce the almond extract to 1/2 tsp. Don’t get me wrong, the pot was licked clean. Thank you so much for your amazing site. I look forward to viewing your...