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

Creamy Vanilla Ice Cream


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


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


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


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

Double Chocolate M&M Cookies


recipe courtesy of @meltedkc

1 cup semi-sweet chocolate chips

2 Tbsp unsalted butter

1 cup + 1 Tbsp unbleached all purpose flour

1/4 cup unsweetened cocoa powder

1 tsp baking powder

1/2 tsp salt

1/2 cup granulated sugar

6 Tbsp dark brown sugar, packed

2 large eggs at room temperature

2 Tbsp whole milk or cream at room temperature

1 tsp Children's Mercy Blend VAIN vanilla extract

1 1/2 cups milk chocolate M&M's (a 10 oz bag)

1/2 cup semi-sweet chocolate chips



1. Preheat oven to 325 degrees F.  Line two cookie sheets with parchment paper or silicone mats.

2. Place 1 cup chocolate chips and butter into a microwave safe bowl.  Microwave in 1 minute bursts on 50% power stirring after each minute until melted and smooth.  

3. In a second bowl, whisk together flour, cocoa powder, salt, and baking powder.

4. In a third, large bowl, whisk together the sugars, eggs, milk, and vanilla. 

5. Add the dry ingredients to the eggs/sugar ingredients stirring with a silicone spatula just until combined.  Do not overmix!

6. Add the melted chocolate and butter to the batter and gently fold.

7. Set aside 1/3 cup of M&M's and a 1/4 cup of chocolate chips to add to your cookies after baking.  Pour the remainder of the chocolate chips and M&M's into the batter and stir gently to incorporate.

8. Use a large (3-4Tbsp) cookie scoop to scoop the batter onto the prepared trays.  Aim for 8 cookies on a standard cookie sheet.  These cookies are bigger and spread more.

9. After placing the cookies into the oven, reduce the oven temperature to 300 degrees F and bake for 16-18 minutes.  The edges will be set and the centers should no longer be jiggly, even if they look a little under baked. 

10. When you remove the cookies from the oven, immediately, and gently, press 2-4 M&M's and a few chocolate chips into the top of each cookie while they are still hot.  Allow the cookies to cool completely on the cookie sheets.

Double Chocolate M&M Cookies

Eggnog Cookies


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)


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

Flourless Double Stuffed Peanut Butter Sandwich Cookies


recipe courtesy of @meltedkc

Makes 12 cookie sandwiches

*Dough requires chilling time.


Cookie Ingredients:

1 large egg

1 cup creamy peanut butter

3/4 cup dark brown sugar, packed

1/4 cup granulated sugar

2 tsp Children's Mercy Blend VAIN vanilla extract

1/2 tsp baking soda

1/2 tsp salt


Chocolate Ganache Filling:

1/2 cup semi-sweet chocolate chips

1/4 cup heavy whipping cream


Peanut Butter Filling:

1/4 cup unsalted butter, softened or room temperature

1/2 cup creamy peanut butter

1 cup powdered sugar

1 Tbsp milk

1/2 tsp Children's Mercy Blend VAIN vanilla extract


To make the cookies: 

1. In the bowl of an electric mixer set on low, combing all the cookie ingredients.  Once combined, the dough will seem "sandy" or granular from the sugar.  This will decrease during the chilling time as the sugar crystals will dissolve.

2. Use a medium (or 2 T) cookie scoop to scoop mounds onto a large plate or cookie sheet.  Cover with plastic wrap and chill in the fridge for 3 hours, up to 5 days.

3. 20 minutes before baking.  Preheat the oven to 350 degrees F.

4. Line cookie sheets with parchment paper or silicone mats.  Place chilled cookie dough mounds 2 inches apart on the cookie sheet and use a fork to press on the dough to make a crisscross pattern.

5. Bake for 8 minutes, or until the edges of the cookies are set.  The center of the cookie might seem under baked, but the cookies will firm as they cool. 

6. Allow cookies to cool completely on the cookie sheet before removing.


While cookies are baking, make your chocolate ganache:

1. Pour the chocolate chips into a bowl.

2. Heat the cream on the stove or in a microwave safe dish until simmering.

3. Pour the cream over the chocolate and allow to rest for 2 minutes before stirring.

4. Stir the cream and chocolate chips, starting in the center of the bowl and working outwards as the mixture comes together into chocolate ganache.


While the cookies are cooling, make your peanut butter filling:

1. In the bowl of an electric mixer, beat the butter and peanut butter together on medium speed until smooth.  Turn the mixer off and add the powdered sugar and vanilla extract.  When turning the mixer back on, start on very slow speed and work your way up to medium to avoid powdered sugar spilling out of the bowl.  Mix until smooth.  Add milk, and mix well to combine.  If you feel your filling is too thick at this point, add a splash more of milk until you reach your desired consistency.


Sandwich your cookies!!

1. Using a piping bag, or a plastic freezer bag with the corner cut, pipe the peanut butter filling onto the flat side of a cookie to cover the surface.  

2. Spoon or pipe a dollop of chocolate ganache on top of the peanut butter frosting.

3. Gently sandwich with another cookie.


These cookies taste great at room temperature or just out of the fridge.  I store the cookie sandwiches in the refrigerator for up to 5 days.

Flourless Double Stuffed Peanut Butter Sandwich Cookies

Ginger Apple Spritzer


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


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


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


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