Recipes

Pecan Pie Bars

Ingredients: 

Crust

1 3/4 cups all-purpose flour

3/4 cup butter, softened

1/3 cup granulated sugar

1/3 cup coarsely chopped pecans

 

Filling

4 tablespoons unsalted butter

1 cup light corn syrup

1 cup dark brown sugar

5 large eggs

2 teaspoons VAIN Vanilla extract (I used Uganda Vanilla extracted in Kentucky Bourbon)

1 1/2 teaspoons salt

2 cups pecan halves, coarsely chopped

Directions: 

Preheat the oven to 350°.

Combine 1 3/4 cups flour, butter and sugar in bowl. Beat at medium speed, scraping bowl often, until mixture resembles coarse crumbs. Stir in 1/3 cup pecans.

Press crust mixture evenly onto bottom of ungreased 13x9-inch baking pan. Bake 18-22 minutes or until edges are very light golden brown.

In a medium saucepan, melt the unsalted butter over moderate heat. Remove the saucepan from the heat and whisk in the light corn syrup and dark brown sugar, then whisk in the eggs until thoroughly blended. Whisk in the vanilla extract and salt and stir in the pecans halves until combined.

Pour the pecan filling into the prebaked pie bar crust and bake for about 35 minutes, until the filling is set. Transfer the pan to a rack and let cool completely. Cut into bars and serve.

Pecan Pie Bars

Pumpkin Chai Muffin

Ingredients: 
  • 1 stick unsalted butter
  • 1 tablespoon crushed chai tea (from 4 bags)
  • 2 large eggs
  • 1 tsp Vain Indonesian vanilla extracted in Ginger Spirits
  • 1 cup sugar
  • 1 cup pumpkin puree
  • 1 1/3 cups all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups chopped walnuts
Directions: 

Preheat the oven to 350° and line a 12-cup muffin pan with paper or foil liners. In a small saucepan, melt the butter with the chai tea. In a large bowl, whisk the eggs with the vanilla extract, sugar, pumpkin puree and chai butter until smooth. Whisk in the flour, baking soda and salt until incorporated.

Scoop the batter into the muffin cups and top with the walnuts. Bake for 20 to 25 minutes, until a toothpick inserted in the center of a muffin comes out clean. Transfer the muffins to a rack to cool completely before serving.

The muffins can be stored in an airtight container for up to 2 days.

Pumpkin Chai Muffin

Raspberry Buttermilk Cake

Ingredients: 

1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 stick unsalted butter, softened
2/3 cup plus 1 1/2 Tbsp sugar, divided
1 tsp. VAIN Mexican Vanilla extracted in Apple Brandy (or any VAIN extract you choose)
1 large egg
1/2 cup well-shaken buttermilk
1 cup fresh raspberries, about 5 oz.

Directions: 

Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.
Whisk together flour, baking powder, baking soda, and salt.
Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well.
At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar.
Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.
* adapted from a recipe at Gourmet Magazine

VAIN Products Used: 

Raspberry Buttermilk Cake

Royal Icing

Ingredients: 

3 ounces pasteurized egg whites
1 teaspoon vanilla extract, I use our VAIN Original Baker’s Blend

4 cups confectioners' sugar

Directions: 

In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy. Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. Add food coloring, if desired. For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired. If using storage bag, clip corner. Store in airtight container in refrigerator for up to 3 days.

VAIN Products Used: 

Royal Icing

Salted Caramel Cheesecake Squares

Ingredients: 

Crust:

 

Cooking spray, for spraying the foil

One 11-ounce box vanilla wafers

1/2 cup pecans

8 tablespoons (1 stick) salted butter, melted

1 1/2 teaspoons VAIN vanilla extract, I used Uganda Vanilla extracted in Kentucky Bourbon

 

Filling:

 

Three 8-ounce packages cream cheese, softened

1 1/2 cups granulated sugar

1 1/2 teaspoons vanilla extract

4 large eggs

1/2 cup sour cream

Caramel Topping:

1/2 cup packed dark brown sugar

6 tablespoons salted butter

One 14-ounce can sweetened condensed milk

2 tablespoons dark corn syrup

1 teaspoon VAIN vanilla extract, I used Uganda Vanilla extracted in Kentucky Bourbon

Flaky sea salt, for garnish

Directions: 

Special equipment: a candy thermometer

For the crust: Preheat the oven to 350 degrees F. Line a 9-by-13-inch rectangular baking pan with foil and spray with cooking spray.

Place the vanilla wafers and pecans into the bowl of a food processor and pulse until the mixture becomes crumbs. Add the butter and vanilla and pulse again until combined. Pour into the prepared pan and press the crumbs into the bottom of the pan. If they come up the sides, that's okay!

For the filling: Beat the cream cheese, granulated sugar and vanilla in a medium bowl with an electric mixer until smooth. Add the eggs 1 at a time, beating after each addition. Add the sour cream and mix again.

Pour the mixture into the crust, smooth the top and bake for 50 minutes. Turn off the oven and open the door, leaving the cheesecake to sit in the oven with the door open for 15 minutes. Remove and set aside to cool for an hour.

For the caramel topping: Add the brown sugar and butter to a pan, set over medium heat and cook, stirring, until the butter is melted and the sugar is dissolved. Add the condensed milk, corn syrup and vanilla and bring to a boil, stirring continuously.

Place a candy thermometer in the caramel mixture and continue to boil until the caramel reaches 225 degrees F. Turn off the heat and let the caramel cool for about 5 minutes before pouring over the cheesecake.

Allow to set for 2 hours, then cut into squares with a sharp knife. Arrange on a plate and garnish each square with a pinch of sea salt.

Recipe courtesy of Ree Drummond

Salted Caramel Cheesecake Squares

Spiced Apple Butter

Ingredients: 

5 lbs. peeled and cored tart apples

1 1/2 cups water

2 cups granulated sugar

1 cup maple syrup

1 Tbsp. plus 2 tsp. pie spice

2 Tbsp. cider vinegar

2 Tbsp. VAIN Vanilla extract (we recommend either Tanzanian Vanilla in Spiced Rum or Mexican Vanilla in Apple Brandy)

Directions: 

Combine all ingredients EXCEPT vanilla extract in a heavy bottomed non-reactive pan.  Bring to a boil then reduce to low heat and allow to simmer covered until all ingredients are very tender.  Remove from heat and puree in batches, either in a blender or with an immersion mixer or food mill until very smooth.  Return to heat and simmer uncovered until reduced by approximately 1/3 (should be thick, dark, and glossy). Allow to cool to room temperature and then stir in vanilla extract.  Store in refrigerator up to 2 weeks.

VAIN Products Used: 

Spiced Apple Butter

Spiced Rum and Cider Sangria

Ingredients: 

1/3 cup pure maple syrup

1/3 cup water

1 cinnamon stick

2 cloves

Pinch of grated nutmeg

1 Tbsp VAIN vanilla, Tanzanian vanilla in spiced rium

2½ cups chilled hard apple cider

1 cup chilled dark rum

1/2 cup pomegranate seeds

1/2 green apple, chopped

6 orange slices, halved

Directions: 

Bring the maple syrup and water to a boil in a small saucepan with the cinnamon stick, cloves, and nutmeg. Let cool; discard the cinnamon stick and cloves. Combine with hard apple cider, rum, pomegranate seeds, apple, VAIN vanilla and orange slices. Serve chilled.

Note: Can also use Sparkling Apple Cider for a refreshing less-alcoholic drink.

VAIN Products Used: 

Spiced Rum and Cider Sangria

Strawberry Rhubarb Crumb Bars

Ingredients: 

Crumb layers

Filling

  • 1 1/3 cups (188g) all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/3 cups (120g) rolled old fashioned oats
  • 1/2 cup (110g) packed light brown sugar
  • 1/2 cup (110g) granulated sugar
  • 3/4 cup (170g) unsalted butter, melted
  • 2 tsp VAIN Mexican Vanilla extracted in Apple Brandy
  • 1 3/4 cups (273g) hulled and diced strawberries (from 12 oz whole)
  • 1 1/2 cups (190g) 1/4-inch thick diced rhubarb
  • 1 Tbsp fresh lemon juice
  • 1/3 cup (71g) granulated sugar
  • 1 Tbsp (9g) cornstarch

 

    Directions: 

     

    For the crumb layer:

    • Preheat oven to 350 degrees. Butter a 9 by 9-inch baking dish and line with parchment paper, butter parchment (if you don't care to lift the bars out of the pan before cutting you can just butter the dish, no parchment needed).
    • In a mixing bowl whisk together flour, baking soda and salt for 20 seconds. Add in oats, brown sugar and granulated sugar and whisk to blend, while using fingertips to break up small clumps of brown sugar. Whisk vanilla into melted butter then pour melted butter over oat mixture. Stir with a spatula until mixture is evenly moistened. Press 2/3 of the mixture into prepared baking dish, set aside remaining 1/3.

    For the filling:

    • Add diced strawberries and rhubarb to a medium mixing bowl. Toss with lemon juice. In a small mixing bowl whisk together sugar and cornstarch. Pour sugar mixture over strawberry mixture and toss to coat. Pour strawberry mixture over bottom crumb layer in baking dish. Evenly sprinkle remaining 1/3 crumb mixture over top. Bake in preheated oven until top is golden brown and crisp and filling is bubbling, about 45 - 50 minutes. Cool on a wire rack until warm then cut into squares. Serve warm with vanilla ice cream if desired.

    Recipe source: Cooking Classy

    VAIN Products Used: 

    Strawberry Rhubarb Crumb Bars

    Sugar Cookie

    Ingredients: 

    3 cups all-purpose flour
    3/4 teaspoon baking powder
    1/4 teaspoon salt
    1 cup unsalted butter, softened
    1 cup sugar
    1 egg, beaten
    1 tablespoon milk
    1 tsp. vanilla extract, I use our VAIN Original Baker’s Blend

    Powdered sugar, for rolling out dough

    Directions: 

    Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg, vanilla and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

    Preheat oven to 375 degrees F.

    Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

    VAIN Products Used: 

    Sugar Cookie