Recipes

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

Hot Chocolate Cookies

Ingredients: 

Courtesy of Julie Mulhern

For the cookies – 

½ cup unsalted butter
12 ounces semi-sweet chocolate chips
1½ cups flour
½ cup cocoa powder
1½ teaspoons baking powder
½ teaspoon salt
1½ cups brown sugar
3 eggs
2 teaspoons VAIN Madagascar Vanilla extracted in Cane Rum
1 bag mini marshmallows

For the glaze – 

4 tablespoons unsalted butter melted
¼ cup cocoa powder
¼ cup hot water
2 cups powdered sugar
1 teaspoon VAIN Madagascar vanilla
Sprinkles

Directions: 

For the cookies -

In a small sauce pan melt the butter then whisk in the chocolate chips until smooth. Let cool.
Sift together dry ingredients (flour, cocoa powder, baking powder and salt).
In a standard mixer combine sugar, eggs, and vanilla until fluffy.
Mix the cooled chocolate into the sugar, eggs, and vanilla.
Slowly add the dry ingredients and mix until combined.
Cover the dough with plastic wrap and chill for one hour.
Preheat the oven to 325F
Line a baking sheet with parchment and spoon out 1 tablespoon of dough rolled into a ball. Flatten slightly.
Bake for 10 to 12 minutes
Remove from oven and top each cookie with 3 mini marshmallows.
Bake an additional 2 to 3 minutes.
Remove cookies from oven and cool on a wire rack.

For the glaze - 

In a medium bowl combine the melted butter, cocoa powder, hot water, and vanilla.
Sift in the powder sugar and stir until combined.
Lay a piece of parchment paper under the cooling rack holding the cookies.
Drizzle each cookie with glaze and, while the glaze is wet, sprinkle with sprinkles.
Let glaze set for at least 30 minutes.

Keep cookies in an airtight container.

Hot Chocolate Cookies

Island Macaroons

Ingredients: 

1 can sweetened condensed milk

1 bag Angel Flake coconut (14 oz.)

2/3 Cup All-purpose flour

pinch salt

1 Tablespoon VAIN Vanilla Extract (we prefer Indonesian Vanilla Extracted in Cane Rum)

Directions: 

Mix all ingredients in a large bowl. Chill for 30 minutes.

 

Scoop or spoon onto parchment lined baking sheet.

 

Bake in 350 degree oven for 12-15 minutes. Cool on rack. Store in airtight container.

VAIN Products Used: 

Island Macaroons

Judy's Chocolate Orange Cheesecake

Ingredients: 

5 ounces or 1 Cup Graham Crackers (can use crumbs)

8 Tbsp, divided Butter

1 Cup + 5 Tbs Sugar

1 Cup Hazelnuts, chopped

4 ounces good quality bittersweet chocolate

1/4 Cup heavy cream

1 Tbsp + 1 tsp VAIN Uganda Vanilla extracted in Orange Spirits

3 packages cream cheese

3 eggs

grated peel of orange

16 ounces sour cream

Directions: 

1. Heat oven to 350 degrees F. Spread chopped hazelnuts on half sheet pan and toast for 10-15 minutes, until brown. Stir every 3-5 minutes.

Bring cream cheese and sour cream to room temperature. Cut the cheese horizontally into 5 or 6 slices.

2. After removing hazelnuts from oven, increase temperature to 375 degrees. Reduce graham crackers to crumbs, I use a food processor, but a ziploc and a rolling pin work, too!

Combine the crumbs with 7 Tbsp melted butter, 2 Tbsp sugar and the toasted hazelnuts. Pat down to form a crust in a 9-inch springform pan, preferably non-stick. Bake 7 minutes. Remove from the oven and cool on a rack.

Heat heavy cream in microwave for 30 seconds.

3. Break 4 oz. of chocolate into small pieces and heat with 1 Tbsp butter in a double-boiler over barely simmering water. When the chocolate is fully melted and the mixture is smooth, add hot cream. Pour the mixture into the springform pan almost to the edges of the crust. This will produce a very firm chocolate layer.

Melted chocolate seizes when liquid is added to it. If a softer chocolate layer is preferred, melt 6 oz. of chocolate and when smooth, add 1 and 1/2 Tbsp. yogurt or sour cream.

4. Add the cream cheese to a food processor by dropping the slices in while motor is running. Alternate the cheese with 1 cup of sugar, 3 eggs, and 1 tsp. VAIN extract. Stop the motor periodically and run a spatula through the mixture. Mix the grated orange peel and 1 Tbsp VAIN extract into the cheese mixture with a spatula.

Pour the liquid cheese mixture into the springform pan. Bake for 35 minutes at 375 degrees F. Remove the cake and let it cool slightly while making the sour cream topping.

5. Heat the oven to 500 degrees F. Let ethe cake cool so that the top surface is fairly solid. Combine 16 oz. of sour cream, 3 Tbsp of sugar and 1/2 tsp. of VAIN vanilla extract in a bowl and whisk until smooth. Bake at 500 degrees for 5 minutes.

Remove the cake and let it cool to room temperature on a rack. Place uncovered cheesecake in the refrigerator for at least 24 hours before eating. Enjoy!

Judy's Chocolate Orange Cheesecake

Key Lime Pie

Ingredients: 

9" graham cracker or gingersnap pie shell

14 oz. can sweetened condensed milk

3 egg yolks (whites not used)

12 cup Key Lime Juice - I used Nellie & Joe's Key West Lime Juice

 

Directions: 

Combine milk, egg yolks and lime juice. Blend until smooth. Pour filling into pie shell and bake at 350 degrees for 15 minutes. Allow to stand 10 minutes before refrigerating. Just before serving, top with freshly whipped cream and garnish with lime slices.

Key Lime Pie