Recipes

Caramel Apple Mini-Cheesecakes

Ingredients: 

GRAHAM CRACKER CRUST:

4 tablespoons butter, melted

1 cup graham cracker crumbs

2 tablespoons powdered sugar

1/4 teaspoon ground cinnamon

 

CHEESECAKE FILLING:

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

CARAMEL APPLE TOPPING:

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)

Directions: 

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

PREPARE GRAHAM CRACKER CRUST:

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.

PREPARE CHEESECAKE FILLING:

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.

PREPARE CARAMEL APPLE TOPPING:

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 http://www.kellylynnssweetsandtreats.com/mini-caramel-apple-cheesecakes/

VAIN Products Used: 

Caramel Apple Mini-Cheesecakes

Carrot Cake

Ingredients: 

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  

Directions: 

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

Ingredients: 

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

                                                                                                                                                                                                                                                                                               

Directions: 

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 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