Brown Butter Fruit Cobbler


½ cup unsalted butter

1 Tbsp VAIN Vanilla extract

1/8 tsp salt

1 cup granulated sugar, divided

2 eggs

½ cup unbleached all-purpose flour

3-4 cups fresh berries or sliced stone fruit (peaches, nectarines, etc) or a mix of all

2 Tbsp raw or Demerara sugar (optional)


Serves 4-6


Preheat oven to 350°F.

In a pan over medium heat melt butter, swirling pan occasionally, until bubbling subsides and it turns golden brown, emits a nutty aroma and toasted bits appear, approximately 2 to 3 minutes. Scrape brown butter into a mixing bowl and allow to cool approximately 10 minutes. Add sugar to browned butter and beat until smooth. Add eggs and VAIN vanilla extract and beat until incorporated. Add flour and salt, beat until smooth. Place fruit into greased 8-inch square baking dish or 9-inch iron skillet. Sprinkle fruit with remaining 1/4 cup of sugar. Spoon brown butter batter on top and sprinkle with raw or Demerara sugar (optional).


Bake 40 to 50 minutes until fruit juices have thickened and bubbled and cobbler is puffed and golden brown. Serve warm or at room temperature with a scoop of vanilla ice cream.

VAIN Products Used: 

Brown Butter Fruit Cobbler

Brownie Cookie


4 ounces baking chocolate (unsweetened or bittersweet)

2 cups granulated sugar 

2 sticks salted butter, softened

3 large eggs 

1 tablespoon vanilla extract 

2 1/4 cups all-purpose flour 

1/4 cup plus 1 tablespoon cocoa powder

1 teaspoon baking powder 

1/2 teaspoon kosher salt 

Powdered sugar, for dusting 

  1. Preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
  2. Put the chocolate in a microwave-safe bowl and melt it in the microwave. Stir and let cool.
  3. Using an electric mixer, mix together the sugar and butter in a large bowl until totally combined. With the mixer on low, slowly drizzle in the cooled chocolate. Scrape the bowl and mix again. Mix in the eggs one at a time, then the vanilla. Scrape the bowl once more and mix.
  4. Combine the flour, cocoa powder, baking powder and salt in a bowl and stir it together. Add it in scoops to the mixing bowl with the mixer on low. Scrape the bowl once and mix.
VAIN Products Used: 

Brownie Cookie

Caramel Apple Mini-Cheesecakes



4 tablespoons butter, melted

1 cup graham cracker crumbs

2 tablespoons powdered sugar

1/4 teaspoon ground cinnamon



2 (8-ounce) packages cream cheese, room temperature

1/2 cup white granulated sugar

2 tablespoons brown sugar

1-1/2 teaspoons VAIN Ugandan Vanilla extracted in Premium Vodka

2 eggs, beaten, room temperature


1 firm apple (Pink Lady, Granny Smith, etc), peeled, cored and finely chopped and diced

1 tablespoon butter

2 tablespoons white granulated sugar

1/2 teaspoon ground cinnamon

pinch of ground cloves

1/2 cup caramel ice cream topping (or thick dulce de leche)

1-2 teaspoons cornstarch (if needed to thicken your topping)


Preheat oven to 350-degrees and line a cupcake tin with 12 paper cupcake liners (do not use foil liners). Set aside.


In a microwavable safe bowl, melt the butter. Add the graham cracker crumbs, powdered sugar and cinnamon to the bowl with the melted butter and mix until all ingredients are combined. Use a tablespoon to measure out one rounded tablespoon of graham cracker mixture into each cupcake liner. Use the back of the tablespoon to press the graham crackers crumbs firmly into the liners. Bake in 350-degree oven for 3-4 minutes. Remove from the oven and let cool on the counter. Let crusts cool completely before starting on cheesecake mixture.


In the bowl of your stand mixer, affixed with the paddle attachment, add both packages of room temperature cream cheese. Beat cream cheese until smooth and creamy. Add the white and brown sugar to the cream cheese and beat on medium-high speed until combined and creamy. Slowly add the vanilla extract to the cream cheese mixture. Beat until combined. Scrape down the sides of the bowl and beat mixture until there are no lumps and mixture is smooth and creamy. Change the mixer to low speed and slowly add the beaten eggs into the cream cheese mixture. Beat the eggs into the mixture on medium speed, until completely combined.

Fill the cupcake liners almost to the top of the liners, with the cheesecake mixture. Bake in 350-degree oven for 15-18 minutes or until centers are set. Do not over bake.

Remove baked cheesecakes from the oven and set the cupcake tin on a wire rack to cool for at least 30-minutes. Once cheesecakes are cool and set, remove the cheesecakes from the cupcake tin and place on a tray or plate in the refrigerator. After cheesecakes have completely cooled in the refrigerator, loosely cover with plastic wrap.


In a saucepan on medium heat, add the diced and finely chopped apple, butter, cinnamon and cloves. Cook for 4-5 minutes or until apples are softened, stirring occasionally. Add the caramel sauce to the pan and stir until combined with the apple mixture. If topping is too loose for your desired consistency, add a teaspoon or two of cornstarch to the mixture and stir until combined. Transfer apples to a bowl and let cool completely. Once cool, put topping in the fridge to completely cool. Once completely cool, loosely cover the caramel apple topping with plastic wrap and store in the refrigerator.

Top cooled cheesecakes with cooled caramel apple topping when ready to serve.

Recipe courtesy of Kelly Mikolich

VAIN Products Used: 

Caramel Apple Mini-Cheesecakes

Carrot Cake


For cake:

2 cups granulated sugar

1 cup canola oil

4 whole eggs

1 Tablespoon VAIN Vanilla extract

2 cups all-purpose flour

1/2 teaspoons salt

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ginger

1/2 teaspoon  ground cardamom

2 cups grated carrots

1 cup golden raisins 


For Icing:

1 stick unsalted butter, softened

1 package (8 Oz) cream cheese

1 pound powdered sugar

2 teaspoons VAIN Vanilla extract

1 Tablespoon lemon zest

1 Tablespoon fresh lemon juice  


Mix together the sugar, oil and eggs in a large bowl. In another bowl, sift together flour, salt, baking powder, baking soda and spices. Add dry ingredients to first mixture and combine.  Add carrots and golden raisins and mix well. Pour into a greased and floured pan (bundt, sheet cake, 9 x 13 pyrex) and bake at 350F until done, 25 minutes (sheet cake) to 50 minutes (Bundt pan) minutes, depending on the pan you use. A toothpick should come out clean when it's ready.

Cool completely before frosting the cake.

Carrot Cake

Cereal Pretzel Nut Mix


9 Cups Cereal, such as Chex or Crispix

1 Cup Assorted Nuts

1 Cup Pretzel twists

6 Tablespoons Unsalted Butter

1/2 tsp. Onion powder

1 tsp. Garlic powder

1 1/2 tsp. Seasoned Salt, such as Lawry’s

2 Tablespoons Worcestershire Sauce

2 tsp. VAIN Vanilla Extract, I used Uganda Vanilla Extracted in KY Bourbon



Oven temp: 250 degrees F


Line 1 sheet pan with aluminum foil.


Step 1:

Combine Cereal, nuts and pretzels in large bowl.


Step. 2:

Melt butter over low flame. Turn off heat and add remaining ingredients. Stir to combine.


Step 3:

Pour melted butter mixture over cereal. Stir well, making sure cereal is coated.


Step 4:

Bake for 1 hour in 250 degree oven. Stir once during baking. Let cool and enjoy!

Cereal Pretzel Nut Mix

Chocolate Cherry Kiss Cookies


1 cup unsalted butter, room temperature
1 cup confectioners powdered sugar
1/2 teaspoon kosher salt
1 (10 oz) jar maraschino cherries, cherries chopped and juice reserved
1 teaspoon Vain vanilla extract, I used Mexican vanilla extracted in Apple Brandy
2 drops red food coloring
2 1/4 cups all-purpose flour
40 unwrapped Hershey’s Kiss Candies


Preheat oven to 325°F. Line a cookie sheet with parchment paper and set aside. 

In bowl of a stand mixer fitted with paddle attachment mix butter and powdered sugar on medium speed until smooth. 

Add salt, 1 tablespoon of cherry juice, vanilla extract, and 2 drops red food coloring. Mix until combined, scraping sides of bowl as necessary. 

Turn mixer to low and add flour, mixing until dough just comes together. 

Stir in chopped cherries. 

Using a small (1 1/2 tablespoons) cookie scoop, portion out dough and roll into balls. Place on prepared cookie sheet 2-inches apart. Bake for 10-12 minutes or until edges are lightly golden. 

Immediately press candy kiss into center of each cookie. 

Transfer to a wire rack to cool completely. Store airtight at room temperature for up to 3 days. 

VAIN Products Used: 

Chocolate Cherry Kiss Cookies

Chocolate Crinkle Cookies


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

1 1/4 cups sugar

2 egg

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


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


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


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


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)


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