Recipes

Chocolate Crinkle Cookies

Ingredients: 

1/2 cup confectioners' sugar

1 2/3 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1/4 teaspoon salt

8 Tablespoons (1 stick) unsalted butter, at room
  temperature

1 1/4 cups sugar

2 egg

1/2 teaspoon vanilla extract, I used VAIN Madagascar Vanilla Extracted in Premium Vodka

Directions: 

Preheat oven to 350°F. Line two baking sheets with parchment paper. 

Put the confectioners' sugar into a bowl and set aside.

In a medium bowl, stir together the flour, cocoa, baking powder and salt. Set aside.

In a large bowl, using an electric mixer, beat the butter and sugar on medium speed until creamy, about 3 minutes. Turn off the mixer and scrape down the bowl with a rubber spatula. Add 1 egg and beat on medium speed until blended. Add the other egg and vanilla and beat until blended.

Turn off the mixer and add the flour mixture. Beat on low speed just until blended.

Using a tablespoon, scoop up a rounded spoonful of dough. Scrape the dough off the spoon into the palm of your other hand. Roll the dough into a ball. Roll the ball in the confectioners' sugar until covered. Place the balls on a prepared baking sheet. Repeat, spacing the balls about 2 inches apart.

When 1 baking sheet is full, put it in the oven and bake the cookies until they are crackled and puffed, 10 to 12 minutes. Using oven mitts, remove the baking sheet from the oven and set it on a wire rack for 15 minutes. 

Place the cookies onto the rack and let cool completely. Repeat with the rest of the cookies. Makes about 24 cookies.

VAIN Products Used: 

Chocolate Crinkle Cookies

Coconut Pound Cake

Ingredients: 

1 1⁄2 cups butter, softened

3 cups sugar

6 eggs

3 cups flour

1⁄4 teaspoon baking soda

8 ounces sour cream

2 T VAIN Vanilla extract

1 cup flaked coconut

Directions: 

Preheat oven to 350.

Grease a bundt cake pan or 2 loaf pans. Cream together butter and sugar in a mixing bowl. Add eggs one at a time, beating well after each one.

In a separate bowl, sift together flour and baking soda.

Add sour cream and VAIN vanilla extract to the sugar/butter/egg mixture and cream well. Add flour and baking soda and mix into a batter. Stir flaked coconut into the batter. Spoon batter into the greased pan.

Bake at 350 for 1 1/4 hours or until toothpich inserted in center comes out clean.

Remove from oven and allow to cool 15 minutes before removing from pan.

Allow the cake to completely cool, then serve.

Coconut Pound Cake

Cranberry Orange Quick Bread

Ingredients: 

2 3/4 cups All-Purpose Flour

2 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. salt

1 3/4 cups white sugar

1 1/2 tsp. ground ginger

1/2 cups vegetable oil

zest from 1 large orange

1 15 oz can mandarin oranges, well drained

2 cups fresh cranberries-coarsly chopped

2 eggs

3/4 cups milk

3/4 cups sour cream

1 Tbsp. VAIN vanilla extract (I used Tonga Vanilla Extracted in Orange Extracts)

Directions: 

Preheat oven to 350 degrees F.  Grease 2 loaf pans.  Sift together all dry ingredients.  Add all wet ingredients to dry ingredients and beat together until smooth-do not over-mix.  Fold in orange segments and cranberries.  Divide evenly between the loaf pans and beak on middle rack until a skewer inserted into the middle comes out clean (approx 40 min).

VAIN Products Used: 

Cranberry Orange Quick Bread

Creamy Vanilla Ice Cream

Ingredients: 

1 quart half-and-half
1 pint heavy cream
1 (14 ounce) can sweetened condensed milk
2 Tbsp. VAIN Vanilla Extract, I used VAIN Indian Vanilla Extracted in Vodka

Directions: 

Combine all ingredients in a blender and blend for 45 seconds. Chill a minimum of 2 hours, mine chilled overnight in the fridge.
Before freezing, blend again to incorporate air. Freeze according to manufacturer's instructions of your ice cream maker. Will be somewhat soft, but place in an airtight container to freeze at least overnight before eating.
Base mixture will keep unfrozen for up to one week.

Creamy Vanilla Ice Cream

Divine Apple Cake

Ingredients: 

1/2 cup melted butter

1 cup white sugar

1 egg, at room temperature

1 cup all-purpose flour

 

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1 cup grated Apples

1 Tablespoon VAIN vanilla extract, I used Mexican Vanilla Extracted in Apple Brandy

Directions: 

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8-inch baking pan.

In a large bowl, mix melted butter with sugar and egg. Mix in flour, baking soda, and cinnamon, and then stir in apple and vanilla. Spread batter into prepared pan.

Bake for approximately 40 minutes, or until a small knife inserted in the center comes out clean.

 

Serve with whipped cream or ice cream

VAIN Products Used: 

Divine Apple Cake

Eggnog Cookies

Ingredients: 

2 1/4 cups all-purpose flour

2 tsp baking powder

1/2 tsp salt

1/2 tsp ground nutmeg

3/4 cup unsalted butter, at room temperature

1/2 cup granulated sugar

1/2 cup packed light-brown sugar

2 large egg yolks

1 1/2 tsp VAIN Vanilla extract ( I used our limited edition Tanzanian Vanilla in Spiced Rum)

1/2 cup eggnog (We recommend Shatto Eggnog)

Directions: 

Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, salt, nutmeg and cinnamon for 30 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, granulated sugar and brown sugar until pale and fluffy. Mix in egg yolks one at a time, blending just until combined after each addition. Mix in VAIN vanilla extract, and egg nog. With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Scoop dough out by the heaping tablespoonfuls and drop onto Silpat or parchment paper lined baking sheets, spacing cookies 2-inches apart. Bake in preheated oven 11 - 13 minutes. Allow to rest on baking sheet several minutes before transferring to a wire rack to cool.

VAIN Products Used: 

Eggnog Cookies

Ginger Apple Spritzer

Ingredients: 

4 oz hard sparkling cider
4 oz ginger beer
1 tsp VAIN Apple Brandy vanilla

Directions: 

Pour hard cider and ginger beer over a glass full of ice. As a final touch, add the teaspoon of VAIN vanilla. Don't stir!

VAIN Products Used: 

Ginger Apple Spritzer

Ginger Shortbread

Ingredients: 

3/4 pound unsalted butter, at room temperature

1 cup sugar

1 Tbsp VAIN Ginger Vanilla Extract

3 1/2 cups all-purpose flour

1/4 tsp. salt

Demerara sugar for dusting

Directions: 

Preheat oven to 350 degrees F.

In mixer, cream butter and sugar until light colored. Add vanilla. In a medium bowl, sift together the flour and salt, then add to butter mixture. Mix on low until dough comes together. On a floured surface, shape into a disk. Chill for 30 minutes.

Roll the dough 1/4 thick and cut into desired shapes. Place cookies on ungreased baking sheet and sprinkle with Demerara sugar. Bake for 20 to 25 minutes, until edges begin to brown. Allow to cool to room temperature.

Ginger Shortbread

Gluten-Free Granola

Ingredients: 

7 oz (3.5 Cups) unsweetened coconut Flakes

1 Cup sunflower seeds

2 Cups coarsly chopped walnuts

2 Cups blanched sliced almonds 

1 Cup chopped pecans

1 and 1/2  teaspoons kosher salt

1 teaspoon ground cinnamon

1 teaspoon ground cardamom

1/2 Cup neutral oil, like canola or grapeseed

3/4 Cup agave syrup, maple syrup, or honey

2 Tablespoons VAIN Vanilla

2 Cups dried berries or raisins

Directions: 

Pre-heat oven to 350 degrees F. In a large mixing bowl combine all ingredients EXCEPT dried fruit and stir till well combined. Pour mixture onto a sheet pan lined with a well greased sheet of parchment paper or a silpat mat. Spread mixture over pan and bake 15 minutes. Remove mixture from oven, stir thoroughly, and return to oven for approximately 10 minutes till mixture is golden brown. Remove from oven and stir in fruit. Allow mixture to cool completely and store in airtight container lined with paper towels for up to 2 weeks. NOTE any mixture of nuts can be used.

VAIN Products Used: 

Gluten-Free Granola