King Cake



1 (16-ounce) container full-fat sour cream

1/3 cup sugar 

1/4 cup unsalted butter

1 teaspoon salt 

2 (1/4-ounce) envelopes active dry yeast 

1/2 cup warm water (100° to 110°) 

1 Tablespoon sugar 

2 large eggs, at room temp, lightly beaten 

6 to 6 1/2 cups all purpose flour 

3/4 cup sugar



2 (8-ounce) packages cream cheese, softened 

1 cup  toasted pecan pieces

1 large egg 

1 Tablespoon Vain vanilla extract 



3 cups powdered sugar

1 Tablespoon Vain Vanilla Extract

3-5 Tablespoons whole milk

Mix ingredients together, add milk 1 Tablespoon at a time as needed till desired consistency is achieved.


Stir together yeast, 1/2 cup warm water, and 1 Tablespoon sugar and let stand 5 minutes until foamy.

Melt Butter.  Combine sour cream, sugar, melted butter, and salt and beat together until smooth.


Beat sour cream mixture, yeast mixture, eggs, and 2 cups flour at medium speed with a heavy-duty electric stand mixer until smooth. Replace paddle on mixer with a dough hook, reduce speed to low, and gradually add enough remaining flour (4 to 4 1/2 cups) until a soft dough forms.

Once dough comes together increase speed to medium and mix 5-7 minutes until dough is smooth and elastic. Place in a well-greased bowl, turning to grease top.  Cover and let rise in a warm place (85°), free from drafts, 1 hour or until dough is doubled in bulk.

Punch down dough, and divide in half. Roll each portion into a 22- x 12-inch rectangle. Beat 3/4 cup sugar, cream cheese, 1 egg, and vanilla at medium speed with an electric mixer until smooth. Spread cream cheese mixture evenly on each dough rectangle, leaving 1-inch borders.


Roll up each dough rectangle, jelly-roll fashion, starting at long side. Place one dough roll, seam side down, on a parchment lined baking sheet. Bring ends of roll together to form an oval ring, moistening and pinching edges together to seal. Repeat with second dough roll.

Cover and let rise until doubled in bulk.


Bake at 375° for 14 to 16 minutes or until golden. Slightly cool cakes on pans on wire racks (about 10 minutes). Drizzle glaze evenly over warm cakes; sprinkle with colored sugars, alternating colors and forming bands. Let cool completely.

VAIN Products Used: 

King Cake



4 eggs, separated

1/8 tsp cream of tartar

2/3 cup white sugar

1 1/2 t VAIN vanilla extract, any variety

7/8 cup all-purpose flour

1/2 teaspoon baking powder


Preheat oven to 400 degrees F (205 degrees C). Line two 17 x 12 inch baking sheets with baking parchment. Fit large pastry bag with a plain 1/2 inch round tube.

Place egg whites and cream of tartar in bowl and beat on high until soft peaks start to form. Slowly add 2 tablespoons of the sugar and continue beating until stiff and glossy. In another bowl beat egg yolks, vanilla extract, and remaining sugar. Whip until very thick and very pale in color.

Sift flour and baking powder together on a sheet of wax paper. Fold half the egg whites into the egg yolk mixture. Fold in flour, and then add the remaining egg whites. Transfer mixture to pastry bag and pipe out onto prepared baking sheet. Bake 8 minutes.

VAIN Products Used: 


Lemon Blueberry Bundt Cake


(recipe courtesy of

  • 3 cups all-purpose unbleached flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter, at room temperature
  • 2 cups granulated sugar
  • 3 large eggs
  • 1 cup plain yogurt
  • 2 tablespoons lemon zest
  • 2 tablespoons lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups fresh blueberries

for the cream cheese icing:

  • 8 ounces cream cheese, at room temperature
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • 2 cups powdered sugar
  • 1-2 tablespoons milk



For the cake:

  1. Preheat oven to 325 degrees F.
  2. Liberally grease bundt pan with butter and sprinkle with flour.
  3. In a medium bowl, combine flour, baking soda, baking powder, and salt and stir well to mix.
  4. In a large mixing bowl with electric mixer, beat butter and sugar until light and fluffy, about 2 minutes.
  5. Add eggs, one at a time, scraping down after each addition.
  6. Add yogurt, lemon zest, lemon juice, and vanilla, and beat until well combined.
  7. With mixer on low speed, add in flour mixture and beat until just combined.
  8. Fold in blueberries.
  9. Pour batter into prepared pan.
  10. Bake in preheated oven for 60-65 minutes, or until top is slightly golden and a toothpick comes out clean.
  11. Let cool completely.
  12. Once cool, flip over to remove cake from pan.

For the icing:

  1. In bowl combine cream cheese, lemon juice, lemon zest, lemon extract, and beat until well combined.
  2. Add powdered sugar and beat until creamy. Add a tablespoon or two of milk if the frosting is too thick. You want it to be easily spreadable.
  3. Frost the cake. Refrigerate until ready to serve.
  4. Slice and enjoy!
VAIN Products Used: 

Lemon Blueberry Bundt Cake

Lemon Curd - Easy in the Microwave


3 Tablespoons lemon zest (from about three large lemons)

1/2 cup fresh lemon juice (from two to three large lemons)

1 1/2 cups sugar

8 Tablespoons butter

3 large eggs, lightly beaten

2 egg yolks, lightly beaten



Heat the butter in the microwave for 30 seconds so it is slightly melted, but not completely.

Whisk in the lemon zest, lemon juice, sugar, and then the eggs and egg yolks.

Heat in the microwave for one minute intervals, whisking well in between until it can coat the back of a spoon well. It should take three to four minutes.

If you see some cooked egg in the finished curd, pour through a metal sieve and then refrigerate until full cool. It will thicken as it cools.

Note: Spread the lemon curd on your favorite toasted bread, as you enjoy a cup of coffee with VAIN Irish Vanilla Coffee Drops.

VAIN Products Used: 

Lemon Curd - Easy in the Microwave

Lemon Ginger Poundcake


1 and 1/2 cups butter, softened

1 (8-ounce) package cream cheese, softened

3 cups sugar

1 Tablespoon fresh lemon zest (approx 2 lemons)

6 large eggs, at room temp

3 cups all-purpose flour

2 teaspoons dried ground ginger

1/2 teaspoon salt

1 Tablespoon Vain Vanilla


Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until the yellow yolk disappears. Add lemon juice and vanilla and beat until combined. Sift together flour, ginger, and salt; add to butter mixture in four additions. Beat batter at low speed just until blended after each addition. Pour batter into a greased and floured 12-cup tube pan. Bake at 325 degrees for 1 hour and 30 minutes or until a cake tester (long wooden pick) comes out clean. Cool in pan on a wire rack 10-15 minutes. Remove from pan; cool completely on wire rack. 

VAIN Products Used: 

Lemon Ginger Poundcake



makes 36 cookies

8 oz. eggs (4)

8 oz. cake flour, sifted

8 oz. sugar (1 cup)

1/4 tsp. salt

8 oz. melted butter

grated orange zest (1/2 tsp)

1 Tbsp. VAIN orange vanilla


Combine the eggs, sugar and salt. Stir over hot water to warm the mixture. Then whip until thick and light. Fold in sifted flour. Fold in butter and vanilla.

Deposit in silicone or buttered madeleine molds.

Bake at 375 degrees for 12-15 minutes. Remove from the pans immediately.

VAIN Products Used: 


Maple Butter Bars

  • 1 cup (120 grams) all-purpose flour
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup (75 grams) unsalted butter, cold and cubed


  • 3/4 cup (170 grams) unsalted butter, softened to room temperature
  • 3/4 cup (150 grams) granulated sugar
  • 1 large egg
  • 2/3 cup (205 grams) pure maple syrup
  • 1 cup (120 grams) all-purpose flour
  • 1/2 cup (125 ml) half and half
  • Powdered sugar, for sprinkling
  1. Preheat oven to 350 degrees F. Line a 9-inch square baking pan with parchment paper or greased foil.
  2. To make the crust, combine flour, sugar, and cinnamon in a bowl. Add butter and cut into dry ingredients with a fork or pastry blender.
  3. Press into the prepared pan and bake for 5-7 minutes until set, but before it starts to turn brown.
  4. In the bowl of a stand mixer fitted with a paddle attachments, or in a large bowl with a hand-held mixer, beat the butter and sugar on high until smooth and creamy, about 3 minutes. Add egg, followed by maple syrup. Add the flour in 2 additions, alternating with the half and half. Mixer may appear curdled, that's okay.
  5. Pour mixture on top of crust. Bake until the center is firm with gently shaken, about 35 minutes.
  6. For best results, cool completely before slicing (I even like to chill it in the fridge for a bit for nice clean slices). Dust with powdered sugar and serve.
  7. Store leftovers in the fridge for several days.

Note: For best results use real maple syrup. Recipe courtesy of 

VAIN Products Used: 

Maple Butter Bars

Meringue Pops


1/2 cup egg whites, from fresh eggs

1/4 tsp. cream of tartar

1 tsp. VAIN Madagascar Vanilla extracted in Vodka

1/2 cup granulated sugar

1/4 cup powdered sugar

1/4 cup Shatto Milk Flavoring powder (


Preheat oven to 225 degrees F.

To bowl of electric mixer, add egg whites and cream of tartar. Whip until soft peaks form. Add vanilla extract. Gradually add sugars. (It should take 2 to 3 minutes to add the sugar). Whip until mixture forms stiff glossy peaks.

You can use a piping bag (or a plastic zip bag with corner snipped off), to pipe 1 inch round cookies onto lollipop sticks (I purchased mine at a local craft store) parchment lined baking sheet. Bake for 1 and 1/2 hours, rotating baking sheets halfway through. Turn off oven and let cookies sit for a few hours until completely dried. These keep for a few weeks if stored in a sealed container. Makes about 30 pops.

VAIN Products Used: 

Meringue Pops

Mexican Wedding Cookies


1 cup (2 sticks) butter, room temperature

1/2 cup powdered sugar plus 1 cup for rolling cookies after baking

1 T Vain vanilla extract any variety

2 cups all purpose flour

1 cup chopped toasted pecans


Preheat oven to 350 degrees F.  Spread chopped pecans on a sheet pan and toast until fragrant-approximately 7-10 minutes then remove and allow to cool.  Cream butter and powdered sugar together until light and fluffy.  Add Vain Vanilla and beat till combined.  Beat in flour until smooth, then pecans. Wrap dough in plastic; chill until cold, about 30 minutes.

Working with half of chilled dough, scoop or roll dough by 1 T at a time between palms into balls. Arrange balls on heavy large baking sheet, spacing 1/2 inch apart. Bake cookies until golden brown on bottom and just pale golden on top, about 18 minutes. Cool cookies approximately 5 minutes till firm on baking sheet. They may not feel quite set when you take out of oven, but let cool for at least 5 minutes. Gently toss warm cookies in powdered sugar to coat completely. Transfer coated cookies to rack and cool completely. Store in airtight container.

VAIN Products Used: 

Mexican Wedding Cookies