Scary Halloween Chocolate Covered Strawberries

Halloween is known for candy, costumes and tummy aches. I know that when I was young my Halloween candy lasted maybe a week. I would eat so much candy I would be sick. So now that I am older and wiser, I am always trying lower calorie alternatives to the traditional candy treats. I was debating between caramel apples or chocolate covered strawberries and my craving for chocolate won out and I made chocolate covered strawberries. This is a healthier option for kids, but moderation is key, if you are trying to cut back on calories have just one and you will have the satisfaction of eating something delicious, without adding too much to your waistline. I posted the calories below. It was loads of fun coming up with cute and scary ways to decorate each strawberry. I took them to a party and they were gone so fast, the combination of white and milk chocolate with a hint of almond and mexican vanilla extract was delectable. You have to try this recipe. It's good and fun to make...can you really ask for more? :)

You need

• 30 fresh strawberries
• 8 ounces miniature semisweet chocolate chips
• 1/4 cup shortening
• 1/8 teaspoon Totonac Mexican Pure Vanilla Extract
• 1/8 teaspoon Totonac Almond Flavor Extract
• 1/4 cup white baking chocolate

• Wash strawberries and gently pat with paper towels until completely dry. In a microwave-safe bowl, add almond extract and vanilla extract to chocolate then melt chocolate chips and shortening at 50% power; stir until smooth.
• Dip strawberries in chocolate mixture; place on a waxed paper-lined baking sheet.
• In a zip lock bag melt white baking chocolate; cut a small corner of the bag, then squeeze the air out and draw a spooky designs on each strawberry . Yield: 2-1/2 dozen.
  

Nutrition Facts: 1 strawberry equals 54 calories, 3 g fat (2 g saturated fat), 2 mg cholesterol, 8 mg sodium, 6 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

To see more of our All Natural Totonac products visit www.arizonavanilla.com

Update: Homemade Vanilla Extract - After two weeks

After two weeks:

I am amazed at how dark it is getting already, it has been only two weeks and it is coming along very well. I keep it on the kitchen counter so that I remember to shake it daily.

Spooky Black Cat Cake

Halloween is my favorite holiday, I love all the fun decorations, the fact that you can dress up as whatever you want, but I would say my absolute favorite thing is making spooky treats. This is a a fun and easy cake to make! Your family will love it.

CAKE
	Flour No-Stick Spray
2	cups sugar
1	cup butter, softened
1	teaspoon Totonac Mexican Pure Vanilla Extract
3/4	teaspoon Totonac Almond Extract
2	large eggs
2 1/2	cups Cake Flour
1	cup Dutch-processed cocoa powder (alkalized) or unsweetened cocoa powder
2	teaspoons baking soda
1/2	teaspoon salt
2 1/4	cups buttermilk
BUTTERCREAM FROSTING
1 1/4	cups butter, room temperature
2	teaspoons Totonac Mexican Pure Vanilla Extract
1	teaspoon Totonac Almond Extract
8 to 9	tablespoons milk
7 1/2	cups (2 lbs.) powdered sugar
2/3	cup Cocoa Powder

Preparation Directions:

1.	HEAT oven to 350°F. Spray three 9-inch round cake pans generously with flour no-stick cooking spray.
2.	BEAT sugar, 1 cup butter, 1 teaspoon Mexican pure vanilla extract and 3/4 teaspoon almond extract in large bowl with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time. Mix cake flour, cocoa powder, baking soda and salt in medium bowl; beat into creamed mixture alternately with buttermilk on medium speed. Beat 1 minute longer. Pour into prepared pans.
3.	BAKE 26 to 30 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pans to wire rack. Cool completely.
4.	BEAT 1 1/4 cups butter, 2 teaspoons Mexican pure vanilla extract and 1 teaspoon almond extract in medium bowl at medium speed until creamy. Gradually add milk and powdered sugar, scraping bowl as needed. Beat on high speed adding additional milk by the tablespoon until desired spreading consistency is achieved. Brush any loose crumbs from cooled layers. Set 1/4 cup of frosting aside. Now add 2/3 cup cocoa powder.
5.	PLACE first layer, rounded side down, on plate and cute the second layer on wax paper and cut into 4 piece, like picture below. Arrange all pieces into a cat like picture below. Spread with chocolate Buttercream Frosting to within 1/4 inch of edge of the top. Coat side of cake with thin layer of frosting to seal in crumbs. Frost side and top of cake. Pipe the white frosting on as eyes and some of the chocolate frosting as the iris, if desired use food coloring and make yellow eyes and a pink nose.
6.	REFRIGERATE cake to set frosting; allow cake to stand at room temperature 10 minutes before serving.
	High Altitude (above 3500 feet):
1.	HEAT oven to 375°F. Decrease sugar in cake to 1 3/4 cups and baking soda to 1 1/2 teaspoons. Increase cake flour to 2-3/4 cups.

Homemade Extract Day 1

12 Madagascar beans and vodka.

I split and cut the beans before adding them to the vodka. This picture was taken after I shook the bottle.

Homemade Vanilla Extract

I can't believe it's October already, and before you know it Christmas will be here. This year I am making most of my family and friends gifts. This takes a lot more planning ahead but I know I am putting more thought into what I would like to give them. So working at Arizona Vanilla really helped in the idea department and I have decided to make my own vanilla extract to give to my friends/family members that love to bake. I figure, if I start it now it will be ready just in time for Christmas. I will keep you posted on the progress. The best part about making your own extract is, it's super easy to make.

Okay so here's what you need:

• 16-18 ounces of vodka
• 12 vanilla beans (I used Madagascar Vanilla Beans)
• air tight bottle or container

Once you have all the ingredients here's what you do:

1. Using a sharp knife, cut a lengthwise split down the middle of each bean.
2. Cut beans into 1/2 - 3/4 inch pieces.
3. Pour vodka into container.
4. Add vanilla beans to the container and shake it.
5. Shake it vigorously daily for 7-8 weeks.
6. Strain through a coffee filter and funnel into bottles.
   

Your done, yay! Now how do you personalize each bottle? Create individual labels! I am going to create some super cute labels for each bottle. When I get them done I will post them.

Be sure visit our website and try see our of our wonderful all natural products at http://www.arizonavanilla.com/

Delectable Vanilla Pineapple Salsa

So Chris, my husband, went to Alaska a month ago to fish and brought home delicious salmon. I have been trying to be creative and use the salmon as much as possible, so when I had friends over for dinner last night, I took the opportunity to have a luau themed dinner. Okay so the only reason it is luau themed, is because pineapple was on sale at the grocery store and I have been dying to try Patty’s Vanilla Pineapple salsa recipe. The salsa was a really quick recipe and tasted like a Hawaiian sunset. I used the salsa over shrimp lettuce wraps as the appetizer and also over baked salmon. The meal was fab if you ask me, the vanilla pineapple salsa was very good it was sweet and tangy, with a hint of spice and over the seafood it was the perfect combination of salty and sweet! You have to try it. To drink I made Patty's Vanilla Orange-Pineapple smoothie, it was so refreshing. Whether you are looking for a dinner party menu or just a fun meal, this is a great one to try, it was a hit at my house.

The Menu

Appetizer - Shrimp Lettuce Wraps with Vanilla Pineapple Salsa
Entrée – Baked Salmon with homemade teriyaki sauce topped with vanilla pineapple salsa
Drinks – Vanilla Orange Pineapple Smoothie

The Recipes

Vanilla Pineapple Salsa
1 fresh pineapple – peeled and cut into small chunks (you can hollow out half of the pineapple and use it to serve the salsa in.)
½ Jalapeno
2 Tbsp chopped cilantro
½ red onion, finely chopped
1 Tbsp basic vanilla oil
Combine ingredients in a medium bowl, chill and enjoy.

Shrimp Lettuce Wraps
2 cups medium cooked shrimp
5 – 10 leaves of romaine lettuce
Wrap shrimp in lettuce leaves with salsa

Vanilla Orange-Pineapple Smoothie

Preparation time: 10 minutes
Yield: 4 - 8 oz glasses Ingredients:
1 12 oz can frozen orange juice concentrate
1 cup ripe diced Pineapple
1 cup vanilla sugar
6 cups water
Ice cubes
Preparation: Mix all of the ingredients in the blender.

Decadent Peach Mousse Cake

On Saturday I invited friends to come for dinner. My Saturdays are hectic to say the least and I lost track of time. In the blink of an eye it was 4:25pm, my friends were coming over in 35 minutes and I hadn’t made any dessert. And in my house dinner isn’t complete without dessert…honestly with out dessert, what’s the point? So I had to think fast, I went through my cupboards and found white cake mix and the creative juices started flowing. I decided that with the ingredients that I found in my kitchen I could create a Peach Mousse Cake and I had no time to spare. So I made the cake mix adding Madagascar Vanilla Extract to create a yummy creaminess, believe me it made all the difference. After that, the recipe went together like a dream and I had just enough time to finish and decorate the dessert, before my guests arrived. And thankfully the dinner went very well and the dessert was a hit, no one could tell that I whipped it together almost as an after thought. It tasted as if I spent hours slaving over it, and isn’t that the reaction we all want? This recipe is worth trying, it was smooth, creamy, and light, with the perfect amount of sweetness. A little bit of heaven on earth if you ask me.

Ingredients

Cake
One box of white cake mix (Follow the box directions {I used butter not oil and milk not water.}) 1 ½ tsp Totonac Madagascar vanilla extract
Non stick oil spray

Mousse
1 pint heavy cream
2 tbsp sugar
2 tbsp dried peaches
1 ½ tsp peach extract
Red and yellow food coloring (to make an orange mousse)
14 oz can peaches
½ cup fresh blueberries

Garnish
Mint leaves
Powder sugar

Cake Preparation
Pre-heat the oven at 350 degrees. Mix the cake ingredients until they are all thoroughly mixed, which should take about 5 minutes. Spread the batter in a cookie sheet previously sprayed with non-stick oil. Cook for 17 minutes. Let cool. To cool the cake, I poured some ice cubes in another cookie sheet, then put my sheet cake on top and the cake cooled very quickly.
Mousse Preparation
Mix the ingredients for the mousse at medium speed until cream looks firm. Do not over mix or the cream will turn into butter. Put in the refrigerator to chill.
Let cake cool for about 10- 15 minutes I was able to spread the mousse on the cake. I then cut a piece with a round cutter and garnished it with fresh fruit and mint leaves, with powdered sugar sprinkled on top.

For more information about wonderful products see our website www.arizonavanilla.com

Best Homemade Vanilla Ice Cream Ever!

I don't know about you, but with the temperatures rising, nothing sounds better than cool, creamy homemade vanilla ice cream. I have many fond memories of enjoying homemade ice cream in the summer months, the sound of the ice cream maker churning the creamy, delicious treat and the feeling that it would take forever before I would be able to enjoy the refreshing and magical cooling powers of my moms ice cream. And just so you know, the wait was always well worth it.

You have to try this recipe that is sure to cool you down on a warm summer day. Using Totonac Madagascar Pure Vanilla Extract and Ground Vanilla enhances the flavors and adds a kick of the smooth, creamy vanilla flavor we all know and love. Surprise your family with this delicious summer treat and it will be a memory in the making.

Yield: 1 quart

Preparation time: 20 minutes

Chill time: 4 hours

Freeze time: 30-35 minutes (depending on Ice Cream Machine manufacturer's instructions)

You will need:

2 cups whipping cream

2 cups half and half

3/4 cup sugar

1 tbsp. Totonac Madagascar Pure Vanilla Extract

1/4 tsp Totonac Madagascar Pure Ground Vanilla

7 egg yolks

1 tsp fresh lime juice

Ice cream making machine (Be sure to read the manufacturers instructions before apporating your ice cream maker.)

Preparation:

1. Scald the whipping cream with half and half. Now add sugar, ground vanilla, and vanilla extract, be careful to not let it boil. remove from heat.
2. In a medium bowl, whisk the egg yolks and lime juice. Pour approximately 1/2 cup of the cream mixture to the egg yolks briskly whisk to air out the yolks. Add another 1/2 cup of cream and the remaining cream mixture.

3. Cover and chill thoroughly for at least 4 hours and then follow ice cream machine manufacturer's instruction for freezing your ice cream.

After the ice cream is ready top it with your favorite fruit, chocolate syrup, over your favorite pie, or my favorite with fresh berries, honestly the possibilities are endless. So whether you are looking to cool down or want a sweet treat this recipe is for you!

Feel free to leave any comments, let us know what you would like to hear about.

For more delicious recipes check out Patty's cookbook "Simply Vanilla".

For more information on our all natural gourmet products visit our website http://www.arizonavanilla.com/

Skillet Chilaquiles (Corn tortillas and chicken)

Too hungry to bake your chilaquiles? No problem! You can make 'em just fine in a skillet...

Ingredients

2 cups shredded chicken
2 tbs vegetable oil
12 corn tortillas cut in pieces
1 medium onion chopped
1 bell pepper chopped
2 small cans tomato sauce
1/3 cup water
1/8 Totonac Mexican Vanilla Extract (to cut the acidity of the tomato sauce)
1/4 tsp onion powder
1/8 tsp garlic powder
1/8 tsp dried basil leaves
1 1/2 cups 4 cheeses mix
Salt and pepper to taste

Preparation

In a large skillet heat the vegetable oil and add the tortillas.

Mix tomato sauce, vanilla, water, onion and garlic powders, and basil leaves in a small bowl. Stir well until ingredients are thoroughly incorporated.

Add chicken on top of tortillas, add onion, peppers, tomato sauce,cover your skillet and let it simmer for about 7 minutes.

Add cheese on top and let it melt. Remove from heat and serve warm.

A fresh vegetable salad would be a nice side dish.

Enjoy!

Grill It Up! - Asparagus with Tarragon-Vanilla Butter

Asparagus in Tarragon-Vanilla Butter

Ingredients

2 bundles fresh asparagus
1 tbs unsalted butter
1 pinch Totonac Madagascar Pure Ground Vanilla
½ tsp fresh tarragon leaves
Kosher salt

Preparation

Preheat your grill at medium heat.

Melt butter, add vanilla and chopped tarragon leaves.

Spray your grill with non stick oil and place your asparagus. Brush them with the tarragon butter and season them with salt.

Remove them from heat after 2 – 3 minutes.

Note: Madagascar vanilla was used to add creaminess to the asparagus.

Enjoy!

Homemade Nutella

This recipe is delectable and has the smooth, creamy taste of nutella and the best part is it's so fresh and scrumptious. I had a lot of fun making it! It was my first time making anything like it and it turned out great. It does take a bit of time removing the skins of the hazelnuts but after that it's smooth sailing. Be sure to grind them in the food processor until it's smooth like peanut butter. Be patient and I guarantee it will become smooth. To enhance the chocolate flavor, I used Totonac Mexican Vanilla extract and believe me it made all the difference. If you want to try something new, this recipe is sure to impress and very easy to make.

Nutella Recipe

2 cups raw hazelnuts

1/2 cup unsweetened cocoa powder (I used dark chocolate cocoa powder, for a richer taste)

1 cup powdered sugar

1/2 teaspoon Pure Mexican Vanilla Extract

1/8 teaspoon salt

3 tablespoons canola oil, more as needed

1. Heat the oven to 400 degrees. Spread the hazelnuts evenly over a cookie sheet and roast until they darken and become aromatic, about 10 minutes. Transfer the hazelnuts to a damp towel and rub to remove the skins.

2. In a food processor, grind the hazelnuts to a smooth butter, scraping the sides as needed so they process evenly, about 5 minutes.
3. Add the cocoa, sugar, vanilla, salt and oil to the food processor and continue to process until well blended, about 1 minute. The finished spread should have the consistency of creamy peanut butter; if it is too dry, process in a little extra hazelnut oil until the desired consistency is achieved. Remove to a container, cover and refrigerate until needed. Allow the spread to come to room temperature before using, as it thickens considerably when refrigerated. It will keep for at least a week.Each tablespoon: 109 calories; 2 grams protein; 8 grams carbohydrates; 2 grams fiber; 9 grams fat; 1 gram saturated fat; 0 cholesterol; 13 mg. sodium.

Is pumpkin just for the Holidays?

The Story of a Pumpkin Rice Pudding
By Patty Elsberry



I made soft cheese and had about a gallon of whey left over. Not wanting to through away good whey, I decided to make ricotta cheese but I still had about that same gallon of whey left when I finished my second cheese.

I was determined to get the most out of my whey and used about half gallon in corn tortillas. I put my tortillas in a zip lock bag and froze them. They served us well and are long gone by now, but I still had my other half a gallon of whey. I was sure my strawberry plants would have loved it but I wanted to give it a better use.

I read that I could use real whey for soups so I figured I could also cook rice with it so I did. The rice turned out great and my kids enjoyed it with home made chili. However, I still had half of my rice left plus about three cups of whey left.

Suddenly a bright idea came to me…, I CAN MAKE PUMPKIN RICE PUDDING for breakfast!!!! I was excited about the idea and started cooking:

Ingredients

3 cups cooked brown rice
3 cups almond milk (more if needed)
¾ cups Splenda (or sugar)
1 tsp Madagascar vanilla extract (for creaminess)
1 tsp Almond extract (to bring out the almond flavor of the milk)
1/3 cup pumpkin puree
Freeze dried fruit for garnish

Preparation

I scalded the milk and added the rest of the ingredients. Then I stirred for about 15 minutes until it had a thick consistency and removed it from the burner.

Then I served it in a cereal bowl and topped it with the freeze dried fruit.

My kids were so excited to have it for breakfast and imagine my joy to have been able to use my gallon of whey!

I still have the last three cups of whey left but they will soon be gone when I make fresh, home made tortillas in a day or so.

The End.

Hungry for something delicous freshing and healthy? Check out our last post!

Check out yesterdays post, it's fantastic soup that is sure to satisfy any hunger!

Roasted Red Pepper Soup

Watch Patty in her series Vanilla Rocks make another delectable dish. This time she roasts crisp, fresh red bell peppers using a splash of basic vanilla oil to help bring out the wonderful flavor of the bell peppers, then she adds decadent spices and cream, lets it simmer then blends it all together to make a harmonious dish that will make your taste buds shout for more! All you need is a few basic ingredients and with Patty's help you will be able to recreate this savory soup.

Have fun and remember vanilla rocks!

www.arizonavanilla.com

Sensational Salad with All Natural Raspberry Vanilla Dressing!

With summer quickly approaching, and each day warming up more and more a crisp, cool salad sounds better each day! In this video you will learn to make your own Vanilla Raspberry Dressing. It’s great over your favorite lettuce to add a fresh, cool, clean flavor that will make your salad go from good to fabulous! The best type of bean to use in this recipe is the Indian Vanilla Bean.

Q: Why is Indian Vanilla Bean best for this?

A: With its candy sweet flavor and aroma it compliments acidic fruit such as raspberries, because it brings out the sweet flavor of the fruit and help cut the acidity.

Dressing Ingredients:
12 ounces washed raspberries
1 Indian Vanilla Bean
½ cup water
Pinch of salt
tsp Sugar (optional)
Blender

Serving Size: 2 Tbsp

Directions:

Add Raspberries, salt, water, sugar. Blend at medium speed for about a minute, when it’s all blended then use a strainer and strain the sauce into a bowl, leaving the seeds in the strainer. After the sauce has been strained set the bowl aside and take your vanilla bean, split and scrap it add the caviar or the scrapped vanilla to the sauce and mix with a spoon then cover and let it refridgrate for a couple of hours then serve with salad with the serving size of 2 Tbsp. per person. Don’t throw the vanilla pod away! You can put it in your sugar or salt to add a hint of vanilla to them.

Options for salad:
Your favorite lettuce
Romaine
Spring mix
Spinach
Try over raw chopped broccoli, zucchini, or even over fruit.

Ideas for toppings:
Grilled Chicken
Feta Cheese
Walnuts or Almonds
Tomatoes
Chopped broccoli
Cucumber

Shop at our website www.arizonavanilla.com

Hungry? Learn to Make Mouthwatering Zucchini Pineapple Bread!

With summer approaching zucchini is readily available, I don't know about you but I am always trying to find new ways to enjoy this delicious vegetable. Well I found this delicious recipe for zucchini bread done right! I am constantly trying to find recipes that are healthy and full in flavor and this recipe delivers! It's a healthy, hearty version of a heavier standard, this bread mixes up easily and is a great recipe for using up leftover zucchini, pineapple, or overripe avocado. Plus if you're in a hurry you can bake muffins in the microwave...see below! Suffering from a sweet tooth? Well check out the dessert idea below, it's defiantly worth trying.

INGREDIENTS:
5 ounces (150 g.) finely grated zucchini (fresh or previously frozen)

1/4 cup (60 ml.) avocado purée (fresh or previously frozen)

1/2 cup (100-120 g.) very well-drained crushed pineapple (drain first and then measure)

1/2 cup (90 g.) Sucanat (unrefined brown sugar)

1/4 cup (60 ml.) pure maple syrup

2 Tbsp. (30 ml.) finely ground flax seed

2 Tbsp. (30 ml.) sunflower or other light-tasting oil

1/2 tsp. (2.5 ml.) apple cider vinegar

1 tsp. (5 ml.) Pure Tahitian Vanilla Extract
(Why Tahitian Vanilla? Because it's ideal for recipes with dried fruits and brown sugar. It brings a delicious aroma and enhances the flavor of the bread.)

generous 1/4 cup (35-40 g.) chopped dried dates

3/4 cup plus 2 Tbsp. (125-130 g.) light spelt flour

3/4 cup (90 g.) whole barley flour

1 tsp. (5 ml.) baking powder

1 tsp. (5 ml.) baking soda

2 tsp. (10 ml.) cinnamon

1/4 tsp. (1.5 ml.) sea salt

DIRECTIONS:
Preheat oven to 350 F (180 C). Lightly grease 8 mini-loaf pans or muffin cups, or line with paper liners.

In a medium bowl, combine the zucchini, avocado, pineapple, Sucanat, maple syrup, flax, apple cider vinegar, vanilla and chopped dates. Stir to mix well and set aside while you prepare the dry ingredients, or at least 2 minutes.

In a large bowl, sift together the flours, baking powder, baking soda, cinnamon, and salt. Stir or whisk to distribute the leaveners and cinnamon throughout.

Pour the wet ingredients over the dry and stir just to blend (don’t worry if a few dry spots remain here and there). Using a 1/3 cup measuring cup or large ice cream scoop, fill each tin about 3/4 full.

Bake for 15 minutes, then rotate pan and bake another 10-15 minutes, until a tester inserted in the center comes out clean. Allow to cool in pan for about 5 minutes before removing to a cooling rack. Makes 8 loaves or muffins. Store in airtight container in the refrigerator for up to 5 days. May be frozen.

In a hurry? Well here is a speedy way to bake them, in the microwave!

MUFFIN MICROWAVE INSTRUCTIONS:

Pour muffin batter into paper liner and place liners in microwave (not the muffin tin.) This has two settings, the first setting is 100% power for 2 Minutes. The second setting is 50% power for 8 minutes. You will have to test your microwave to find out the appropriate time for the second setting. The muffins wont rise as much and they will not brown. However they save time and taste fantastic!

DESSERT IDEA

If you would like a delicious dessert using some of this batter, pour batter into a 5 x 9 inch loaf pan, fill the pan about 1/4 of the way and bake. Meanwhile mix instant sugar free vanilla pudding with milk and 1 tsp Pineapple flavoring and refrigerate. When the loaf has baked and cooled, pour pudding on top then top with the remaining crushed pineapples slice and enjoy. Store in the refrigerator.

How to Make Homemade Cheese

In our last post Patty used homemade cheese, you defiantly should give it a try!

Ingredients

1 gallon 2% milk
½ cup white vinegar
Salt to taste

Preparation

Scald milk until it is about to boil stirring constantly. This is a very important step, -do not let the milk boil.-
Slowly add vinegar while still stirring. At the time you’re done adding the vinegar, curds should form already.
Turn the stove off and cover milk for ten minutes.

Strain milk in cheese cloth in a colander. Add salt and put away in an air-tight container.

If you want to watch a video on how to make it here is the link to a youtube video

http://www.youtube.com/watch?v=YN-Bzn2aUGI

Patty's Delectable Frittata

Patty’s Frittata Recipe

1 Tbsp. Vanilla Herb Oil

4 Fresh Basil Leaves
1 Cup Shredded Potatoes
½ Cup Chopped Fennel
4 Eggs

½ Cup Homemade Ricotta Cheese
Pinch of Salt
1 tsp. Pepper
½ cup Shredded Zucchini
2 Strips of Bacon (a healthier option - turkey bacon)


Relish

2 Tbsp. White Balsamic Vinegar
¼ Cup Fennel Leaves
½ Cup Shredded Zucchini
2 tsp. Sugar
Pinch of Salt
½ tsp. Pepper
1 Tsp. Vanilla Oil

Directions:

Fry two strips of Bacon, when they are cooked chop them and set them aside for later. Warm vanilla herb oil in a medium sized frying pan on medium-high setting. When the pan oil has warmed for a few minutes, place the four basil leaves in the oil. When the leaves become crispy and transparent it's time to pull them out of the pan and set them aside. Add potatoes and fennel to the frying pan and saute until the potatoes begin to brown. While the potatoes and fennel are cooking whisk four eggs, then add ricotta cheese, zucchini, pepper and salt. Mixed together, then add the mixture on top of the potatoes and fennel and reduce heat to medium to medium/low and cover. While that cooks it's the perfect time to make the relish, so add 2 tsp of white balsamic vinegar to the fennel leaves and zucchini in a small bowl, add sugar, salt, pepper and vanilla mix together cover and refrigerate until the frittata is fully cooked.

Check out our gourmet all natural products at http://www.arizonavanilla.com/

Cornbread Muffins That Are To Die For

Watch Patty Elsberry teach how to make moist cornbread muffins. She uses basic vanilla oil and vanilla sugar in place of butter and regular sugar to add an extra degree of flavor to these cornbread muffins and ensure that they are moist she uses instant vanilla pudding. These muffins are Delicious and would compliment meals like chili, chicken tortilla soup, barbecue, or as a delicious snack or dessert. I like cornbread best with butter and honey, my mouth is watering just thinking about it! If you are in the mood for something good then these cornbread muffins are just for you. For more information on our All Natural Gourmet Products visit our website: http://www.arizonavanilla.com/

Yield: 12 Servings

INGREDIENTS:

1 Package of Instant Vanilla Pudding
1 Cup of Cold Milk
1/3 Cup Basic Vanilla Oil
1 Cup Yellow Cornmeal
1 Cup All-Purpose Flour
3 1/2 tsp. Baking Powder
1 tsp. Salt
2/3 Cup Vanilla Sugar

DIRECTIONS:

1. Preheat oven to 375 degrees F (190.5 degrees C). Spray or lightly grease muffin tin.


2. In a large bowl, combine pudding mix, sugar, salt and baking powder. Stir in milk and basic vanilla oil until well combined. Pour batter into a large zip lock bag and from there squeeze batter into muffin tin until each tin is half way full.


3. Bake for about 20-23 Minutes, or light golden brown.


4. Cool for 10 minutes and enjoy!

All Natural Oatmeal Cookies

Watch as Patty teaches how to make oatmeal cookies with all natural ingredients, the best part is these delicious treats are low in fat and high in fiber, not only will they cure any craving for cookies, they wont add to your waist line!

INGREDIENTS:

• 1 cup whole oats


• 1/2 cup white whole wheat flour


• 1/2 cup chopped dates (you can substitute with raisins or dried cranberries if you'd like.)


• 1 tsp. dried stevia - If you don't have stevia you can use 3/4 cup of brown sugar, or an artificial sweetener.


• 1/2 tsp baking powder


• 1/2 tsp baking soda


• 1/2 cup applesauce - The applesauce is to replace butter, or oil.


• 1/2 tsp. Tahitian Ground Vanilla


• 1 tsp. Cinnamon


• 1/2 cup walnuts

DIRECTIONS

Pre-heat oven to 375 degrees F (190 degrees C.) Mix together flour, oats, baking powder, baking soda, Tahitian ground, cinnamon, and dried stevia, add applesauce, dates and walnuts. When all ingredients are thoroughly mixed, roll into 1 inch balls, you may use the bottom of a cup to flatten cookies so that are in the traditional cookie shape or keep them in a fun ball shape as we did. Place cookies on a greased cookie sheet, bake for 10-12 minutes, let cool for 10-15 minutes then enjoy!

For more wonderful recipes like this checkout Patty's Cookbook "Simply Vanilla"

Check out our All Natural Gourmet products check out our online store http://www.arizonavanilla.com/

Hot Cross Cross Buns

This is one of my all time favorite Easter recipe traditionally eaten on Good Friday.

Hot Cross Buns:

INGREDIENTS
3/4 cup warm water (110 degrees F/45 degrees C)
3 tablespoons butter
1 tablespoon instant powdered milk
1/4 cup white sugar
3/8 teaspoon salt
1 egg
1 egg white
3 cups all-purpose flour
1 tablespoon active dry yeast
3/4 cup dried currants
1 teaspoon ground cinnamon
1 egg yolk
2 tablespoons water
1/2 cup confectioners' sugar
1/4 teaspoon Pure Vanilla Extract
2 teaspoons milk

DIRECTIONS
Put warm water, butter, skim milk powder, 1/4 cup sugar, salt, egg, egg white, flour, and yeast in bread maker and start on dough program.
When 5 minutes of kneading are left, add currants and cinnamon. Leave in machine till double.
Punch down on floured surface, cover, and let rest 10 minutes.
Shape into 12 balls and place in a greased 9 x 12 inch pan. Cover and let rise in a warm place till double, about 35-40 minutes.
Mix egg yolk and 2 tablespoons water. Brush on balls.
Bake at 375 degrees F (190 degrees C) for 20 minutes. Remove from pan immediately and cool on wire rack.
To make crosses: mix together confectioners' sugar, vanilla, and milk. Brush an X on each cooled bun.

Visit Arizona Vanilla Store for our great all natural gourmet products

Easter on a Budget

When I was a kid Easter was all about the egg decorating and candy with an Easter egg hunt with my siblings, cousins and friends. Easter Sunday was about getting in your Easter dress with your bonnet and white gloves and heading to Church. I am not sure what happened but as I got older and as a teenager, Easter became almost a second Christmas and it got a little out of control, DVDs, Clothes and gadgets replaced the candy, egg decorating and fun time together with family and friends. It happened so slowly that I almost didn't notice and I came to expect a big Easter Basket, which in hind site made Easter less about time with family reflecting on the meaning of Easter, having fun with my siblings and more about what I got. I think it's time we change that and it's in our power, and get back to making Easter Sunday about what it should be. I have found several ideas on how to have a wonderful Easter on a Budget.

Manage expectations. Start this one young! Make Easter baskets small and inexpensive- teach your kids not to expect a lot of "presents"

• Make your own dye for decorating Easter eggs. This is really easy if you already have food coloring in your baking cupboard. Just mix 1 Tablespoon food coloring with 2 Teaspoons of vinegar in a cup. Then fill to the half-way point with water. Then you are ready to begin coloring Easter eggs.
• You can start new fun traditions like an Easter egg decorating contest with different categories like "Most Funny" "Best Colors" "Prettiest" "Best Overall Egg", etc. Have fun with it and make Easter fun for the whole family.
• Be creative with "Baskets". You probably already have a basket, bucket, tub or hat in the house that could make a perfect Easter basket. Why not use that instead of running to the store to buy some ugly pastel plastic thing that will wind up in the trash next week? Even better-keep your eyes open this year at yard sales and pick up a couple of nice, sturdy baskets to use annually. If you really must, go ahead and spray paint them pastel colors. It's OK-I give you permission.
• Don't buy plastic "grass" to put in that basket. It's bad for the environment, and it winds up all over the house for a week! Instead try using some shredded paper! You can even shred your own construction paper.
• If you just have to have little presents, check out your local dollar store. You can find all sorts of inexpensive toys, snacks and gee-gaws for kids up through the early pre-teens. Sorry, I'm not really sure what to tell you for teenagers.
• Plan ahead for the big Easter Dinner. I know this advice is a tad late-but if you decide on your menu early, you can keep your eyes out for sales and pick up items you'll need at bargain prices.
• Search for creative recipes for leftover ham and potatoes. One way to save money is to use the leftovers from your Easter Sunday meal. Use the leftover ham for your weekly meals. The possibilities are endless: ham sandwiches for lunch, ham and bean soup, ham chili, ham and potato casserole, ham and eggs. . .

It's important to spend quality time with those you love, the best memories I have of Easters past are those where I spent quality time with those that I love reflecting on the true meaning of Easter. Kids don't remember what they got or what they wore they remember the fun they had with family. Be creative and start new traditions so that you have fun with your family. Holidays are what you make them, so make this Easter a meaningful one.

Visit Arizona Vanilla Store for our great all natural gourmet products

French Corner Cafe

While Patty and Eric were in California for the Southern Califoria IFT Suppliers Night they couldn't resist stopping in and visiting the French Corner Cafe in Palm Desert, CA. They have been ordering vanilla beans from us for quite some time, their pasteries taste as good as they look! This is a place that is worth stopping in and having a taste of their wonderful food. For more information on their menu and services visit their website http://www.frenchcornercafe.com/

Springtime Brownie Bites

If you're looking for a yummy, quick treat that is perfect for kids of all ages, then this is the recipe for you! Patty and her 6 year old son Danny show how fun it can be to let the kids help. All you need is a basic brownie...I know easy, right!?! Follow the directions on the box, but that's not all we added Pure Mexican Vanilla 3 - Fold Paste to the brownie batter, Mexican Vanilla enhances chocolate and creamy flavors, try adding Pure Mexican Vanilla to your favorite chocolaty recipes and it will make them even better! The complete recipe is listed below. Surprise your family and friends with this adorable and delicious treat!



All you need is
Brownie Mix (Follow the recipe on the box)
Most Brownie Mixes Call for 2 large eggs, 1/3 cup Oil and 1/2 cup Water.
1 Tsp. Pure Mexican Vanilla Paste

Topping
2 Cups Whipping Cream
1 tsp Pure Orange Extract
1 tsp Pure Mexican Vanilla Extract
1/2 Cup Cocoa Powder
1/2 Cup Sugar
Jelly beans
Chocolate Sprinkles

Directions:
Pre-heat oven to 350 Degrees. Mix brownie mix, eggs, water, and oil then add the secret ingredient Mexican Vanilla Paste in a medium sized bowl, at a medium speed until the mix is all blended. Then pour the brownie batter to a mini cupcake pan, fill each about half way. Bake at 350 degrees for 7-10. Let brownies cool for 10-15 minutes before decorating.

Topping:
Mix 2 cups of Whipping Cream in medium sized bowl add sugar, cocoa powder, Pure Mexican Vanilla Extract, and last but not least Pure Orange Extract. Mix at medium to high speed until the whipping cream is firm and fluffy. Then you may put it in a large zip lock bag and snip the corner or your cake decorating bag.

Decorating!!!
Frost each brownie bite in with a little swirl...the goal is to make a nest for our eggs to be in. sprinkle the nest and then add the eggs aka jelly beans and your done! This sweet treat will be sure to please your friends and family!

Visit our website and remember Vanilla Rocks!

Delicious Butternut Squash Lentil Soup....Check it out!

In this video Patty shows how to use basic vanilla oil to bring out all of the wonderful flavors in this soup. This is a healthy recipe, that is sure to fill you up and is the perfect meal for a cool spring day. This video shows one of the many ways that this wonderful spice can be used in not just your sweet dishes but also your savory ones! The vanilla enhances the other flavors and spices in this soup to really make it a party in your mouth! I hope you enjoy this video as much as we did making for you. Please find the complete recipe is below.




Ingredients

1 Bratwurst sausage
1 medium size butternut squash
2 tbs vanilla oil (separated)
Non stick cooking spray
¼ chopped onion
½ cup chopped carrots
2 celery stalks
1 can chicken broth
½ cup water (if needed)
½ cup red lentils
1/8 tsp ground cinnamon
Fresh cilantro to garnish (optional)
Salt and Pepper to taste

Preparation

Preheat the oven at 400 degrees.
Cut the butternut squash in quarters; remove the seeds, put them in a cookie sheet, and drizzle with vanilla oil. Season it with salt and pepper and roast for 40 minutes. Remove from heat and let it cool to room temperature.
Scoop out the meat and set aside.

Spray a medium skillet, cook the sausage and put it aside in a small container.
Sauté onions, carrots, and celery stalks with vanilla oil in a soup pot. Add butternut squash, cinnamon, chicken broth, and lentils. Let it cook for about 20 – 35 minutes until lentils are thoroughly cooked. Add water and adjust seasoning if necessary.
Remove from heat and pour soup in a bowl. Top with sausage and fresh chopped cilantro if desired.

For more information about our All Natural Gourmet Products visit our website at http://www.arizonavanilla.com/

Vanilla Rocks! Delicious Omelet made with Vanilla Herbed Oil with Patty Elsberry

You need:

1. 2 large eggs, whisked (for a lower calorie omelet use 3 egg whites instead of 2 whole eggs)
2. 2 table spoon Vanilla Herb Oil
3. 1/4 c. chopped mushrooms
4. 1/4 c. chopped tomatoes
5. 1/4 c. chopped onion
6. 1/3 c. Grated Mozzarella Cheese
7. Medium frying pan

Directions:

1. Set heat on stove to medium-high
2. Add oil to pan and make sure the pan has a thin coat of oil so that your omelet wont stick.
3. When the pan is hot add egg to the pan.
4. When the egg begins to bubble you can either add vegetables and then flip the omelet or flip the omelet then add the vegetables. If you like your mushrooms and onions cooked, put them in a small pan with a tablespoon of oil, let them cook and then add them to your omelet.
5. When the omelet is golden brown add cheese and tomatoes on the plate.
6. Enjoy!

Visit our website for our gourmet products http://www.arizonavanilla.com/

For more recipes like this check out Patty's cookbook "Simply Vanilla"

Vanilla Rocks! Vanilla Herbed Oil video with Patty Elsberry

Make a delicous Vanilla Herbed Oil that will add a delicous to your savory dishes!

All you need is:

1. 1-2 cups of your favorite cooking oil (Patty used basic vegatable oil)


2. 1/2 tsp Ground Vanilla or 1 Vanilla Bean


3. Your favorite fresh herb (we used about of half a cup of each of the following Basil, Sage, Thyme, Rosemary and Parsley)


4. Medium frying pan


5. Funnel


6. Bottle

Directions:

1. Set stove at medium tempature.


2. pour oil into pan and let oil heat


3. add 1/2 tsp of ground vanilla or the caviar of 1 vanilla bean


4. When the oil starts bubbling add herbs, be very careful that oil is not too hot, test it by putting one leaf in the oil and if it starts popping oil out of the pan, it's too hot so lower the heat a bit, then add the herbs.


5. Let the herbs fry in the pan for about 5-7 or until they are stiff


6. Let cool for 10 minutes


7. Remove herbs and discard


8. Pour oil into bottle using funnel

This can make a very nice gift, you can add a ribbon and make your own label and insert some of the herbs into the bottle which would make it very decorative.

This recipe and many more can be found in "Simply Vanilla" Cookbook

Visit our website at http://www.arizonavanilla.com/ for more of our gourmet products.

Vanilla Beans

Patty found this facsinating video on youtube, it's short and sweet and shows how vanilla beans are cured and where they come from, Check it out.

Vanilla Rocks! Basic Vanilla Oil with Patty Elsberry

Learn how to make a basic vanilla oil, that can be used in so many recipe and vanilla adds extra flavor that makes any dish delicous.





All you need to create this Vanilla Oil is:

1-2 Cups of Your Favorite Cooking Oil

1 Vanilla Bean

Cutting Board

Knife

Frying Pan

Funnel or a liquid measuring cup

Bottle

You can find this recipe and many more in Simply Vanilla Cookbook, It is a wonderful cookbook that teaches you about vanilla and how you can use it everyday in many dishes.

Here is just one review of this cookbook:

"Yummy! I''ll never look at Vanilla the same way again! This book offers quite the tutorial on the spice that I knew very little about. I'm amazed at how many everyday foods can be jazzed up by the use of this ingredient. From breakfast to dinner, Vanilla can play an amazing role in making a meal very memorable. I especially enjoyed the chapter on how to use and store vanilla beans. What I thought would be hard to do, is actually very easy. Well written with easy to follow recipes. Try the French Toast with Orange Vanilla Butter. It is absolutely outstanding!" - Mary

For more reviews click on this link.

Valentine Butter Cookies Done Healthy and gluten free!

You Need




2 Cups Brown Rice Flour (We used Bob's Red Mill - Brown Rice Flour) you may also substitute which any flour you would like.



1 tsp. Baking Powder


1/2 tsp. salt


1 Cup Sugar Free Sweetener (we used splenda)


1 Cup Butter or Margarine



1/2 Cup Fat Free Sour Cream


2 Large Eggs


1 tsp. Pure Madagascar Vanilla Paste


Red Food Coloring (optional)




Topping


Fat Free whipped topping



1 tsp Pure Madagascar Vanilla Extract


Directions:


Pre- Heat oven to 375 degrees, greased your cook sheet

Sift brown rice flour, baking powder, salt, splenda in to a large bowl and set aside.

In a medium sized bowl beat at medium butter, vanilla paste and sour cream add eggs one at a time mix until creamy. Add dry ingredients mix on low for 2 minutes. Roll dough in plastic wrap and refrigerate for 4 hours. Take dough roll it out and cut cookies with desired cookie cutters then place on cookie sheet 2 inches apart.


bake at 375 degrees for 7 minutes flip cookies and return them to the oven for 7 more minutes or until golden brown.


Let cookies Cool for 10 Minutes


In a small bowl stir in 1 tsp. Madagascar Extract to the whipped topping and decorate your cookies with whipped topping.




Should you have any questions please comment and I will respond as soon as possible.
Vist our website at www.arizonavanilla.com

Fancy Food Show 2009

The Fancy Food Show was a great success. The picture above is of our booth at the show. It was so nice to see many of our customers and also meeting many wonderful potential customers. We have some great projects going on at the moment, in addition to our new flavorings we are also working on a new gift box for our pure vanilla extracts that is the perfect gift for anyone at anytime during the year. We will keep you posted on the progress and hopefully they will be finished soon. This week is going to be very busy with all of our new contacts from the Fancy Food Show and we love it. We want to thank all you that had a chance to come to the Show and see our booth and get to meet some of our team members including Patty and Eric Elsberry. They love getting to know their customer and getting others excited about vanilla.

Our New Fantastic Flavorings

At Arizona Vanilla Company we are now pleased to announce that we are offering exciting new flavorings we have several flavors including Almond, Peppermint, Orange and Lemon that all smell so fabulous and fresh. Below are listed all of our Totonac Flavoring Extract. For more information check out our website at www.arizonavanilla.com.

Totonac Flavoring Extracts
* denotes all natural flavorings

Lemon Flavor Extract*
Banana Flavor Extract
Orange Flavor Extract*
Root Beer Flavor Extract*
Almond Flavor Extract*
Lemon-Lime Flavor Extract*
Raspberry Flavor Extract*
Coffee Flavor Extract*
Cinnamon Flavor Extract*
Coconut Flavor Extract
Blackberry Flavor Extract*
Rose Flavor Extract*
Anise Flavor Extract*
Cranberry Flavor Extract
Hazelnut Flavor Extract*
Black Walnut Flavor Extract*
Maple Flavor Extract*
Key Lime Flavor Extract*
Rum Flavor Extract*
Pomegranate Flavor Extract
Peppermint Flavor Extract*
Butterscotch Flavor Extract
Strawberry Flavor Extract*
Caramel Flavor Extract
Apple Flavor Extract
Pistachio Flavor Extract
Blueberry Flavor Extract
Amaretto Flavor Extract
Cherry Flavor Extract*
Rum Cream Flavor Extract
Lavender Flavor Extract*
Crème De Café Flavor Extract
Lime Flavor Extract*
Butter Vanilla Flavor Extract
Macadamia Nut Flavor Extract
Butter Flavor Extract*
Mango Flavor Extract*
Clear Raspberry Flavor Extract
Peach Flavor Extract
Clear Strawberry Flavor Extract
Pineapple Flavor Extract
Spearmint Flavor Extract*
Doublemint Flavor Extract*

Preparing for the Fancy Foods Show

This month we are preparing to go to the Fancy Foods Show in San Francisco from January 18-20 as exhibitors. We are extremely excited to be there and if you are in the area we would love for you to come and check out our exhibit. The Fancy Food Show is produced by the NASFT since 1955, the Fancy Food Shows are North America's largest specialty food and beverage marketplace. The Fancy Food Show is a great time, a fantastic marketplace of the very best specialty foods and beverages.

A Great Holiday Treat: Red Velvet Cupcakes with Cream Cheese Frosting...ummm

Ingredients
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon Arizona Vanilla Pure Vanilla Extract

For the Cream Cheese Frosting:
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon Arizona Vanilla Pure Vanilla Extract
4 cups sifted confectioners' sugar
Chopped pecans and fresh raspberries or strawberries, for garnish

Directions
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
For the Cream Cheese Frosting:
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
Garnish with chopped pecans and a fresh raspberry or strawberry.

A Danish Christmas dessert

Ris à l’amande

Danish Rice Pudding

Serves 6
This delicious rice pudding is a popular Christmas dessert all over Scandinavia. It usually retains its French name (in Sweden it is known as ris à la Malta) and it has been served on Christmas Eve in many Danish homes for over a century.

You will need:

1 tablespoon butter

3 cups whole milk

1 vanilla bean (I recommend a Madagascar vanilla bean, you can purchase vanilla beans at the Arizona Vanilla website.)

½ cup rice (short-grain. Italian aborio rice works quite well)

½ teaspoon salt

¼ cup chopped almonds

2 tablespoons sugar

1 tablespoon sherry (optional)

1 ½ cups whipping cream

Grease a saucepan with the butter before pouring the milk into it.

Bring to a boil.

Split the vanilla bean, scrape out the seeds into the milk, and add the split bean.

Gradually stir in the rice.

Simmer, covered, for 45 minutes at very low heat.
Stir occasionally and add a little more milk if needed.
Remove from heat, take out the vanilla bean, salt the rice pudding, and let it cool, covered, preferably overnight.
Stir almonds, sugar, and sherry, if using, into the cold rice pudding. Whip the cream until stiff and fold it in carefully.

Refrigerate and serve with a fruit sauce, such as the cherry sauce in the following recipe, or canned fruit.
Some prefer to stiffen their pudding with some gelatin. To do that, dissolve 4 teaspoons gelatin in a little hot water, stir into the still warm pudding along with almonds, sugar, and sherry, and fold in the whipped cream before the pudding begins to stiffen. Refrigerate for a few hours or overnight.

Kirsebaersovs

Cherry Sauce

Makes ½ cup

This sauce can be served with ris a l’amande and other puddings, or with ice cream. The same recipe can be used for other fruit. Fresh berries, for instance, need only be cooked for a few minutes.

½ cup chopped dried Cherries

¼ cup sugar or to taste

1 teaspoon potato starch or cornstarch

Soak the cherries in 2 cups water for a couple of hours. Turn them into a saucepan with the soaking water and cook them gently until tender. Press them through a sieve and pour them back into the saucepan. Stir in sugar to taste and bring to a boil again.
Dissolve the potato starch or cornstarch in a little cold water, remove the saucepan from the heat and immediately stir in the starch mixture. Stir until slightly thickened. Cool and serve.

Almond, Pine Nut, Apricot Crumb Cake

Try Arizona Vanilla's new almond extract in this great holiday treat.


Almond, Pine Nut, Apricot Crumb Cake

Ingredients
1/2 cup whole almonds, toasted, plus 1/4 cup sliced almonds, toasted
1/4 cup pine nuts, toasted, plus 1/4 cup
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
4 large eggs
1 1/4 cups sugar
1 1/2 sticks butter, melted
1/3 cup milk
1/4 teaspoon Arizona Vanilla almond extract
1/2 cup chopped dried apricots
Directions
Preheat the oven to 350 degrees F. Butter and flour a 9-inch cake pan.

Combine the whole almonds and 1/4 cup pine nuts in a food processor. Pulse the machine until the nuts are finely ground. Transfer the nuts to a medium bowl. Add the flour, baking powder, and salt. Stir to combine and set aside.

In a medium bowl, using an electric mixer beat the eggs and the sugar until the mixture becomes thick and pale yellow. Add the butter, and milk. Stir in the Arizona Vanilla's almond extract and apricots. Gently stir in the dry ingredients. Pour the batter into the prepared cake pan. Sprinkle the top of the cake with sliced almonds and remaining 1/4 cup pine nuts. Bake until the cake is cooked and a toothpick comes out clean, about 50 to 55 minutes. Let the cake cool on a wire rack. Use a knife to loosen the edges. Turn the cake out, slice, and serve.

A Gift Anyone would love

With the Holidays just around the corner we are all trying to think of nice affordable gifts for family and friends, this year I am going to give my friends and family gourmet vanilla extract from Arizona Vanilla, of course, and I am all about cute wrapping I found some cute Christmas organza bags all you have to do is slip in and tie it into a cute bow, attach a ornament and you have a super cute, nice gift. Visit our website at Arizona Vanilla

Moving on up....

...to the east side.... okay so this isn't an episode of the Jefferson's, but we are moving up these days at Arizona Vanilla Company, we've moved production to a warehouse...I know we're a big deal. Patty and Eric have been busy sprusing the place up and it is really coming together, we are especailly excited about setting up a shop area in the office at the warehouse, things are really coming together. When it's all complete I will post pictures. Come check out our new warehouse at 3343 N. Reseda, Suite 26 Mesa, Arizona 85215, here is a link to a map for our warehouse http://maps.google.com/maps?ie=UTF-8&hl=en&tab=wl

How To Use a Vanilla Bean

How to use the Vanilla Bean: To use the vanilla bean the first thing you need to do is split the bean lengthwise, using a paring knife. Then scrape the seeds free from both sides of the bean with the edge of the knife, and add to whatever it is you are cooking. If you are cooking a sauce, add the pod to the mixture as well. When the vanilla has steeped into the sauce, strain the pod out, but DON'T THROW IT AWAY! Rinse the bean and allow it to dry at room temperature. Bury the used, dry vanilla pods in your sugar for a wonderful vanilla flavored sugar.
Slicing the vanilla bean. Scrapping out the vanilla "caviar" from the inside of the vanilla bean

So Much Vanilla So Little Time

Okay so there are over 100 varieties of vanilla...I know would of thought there were sooo many...but of those there are only three types we use commercially; which are Planifolia, Pompona and Tahitian.

Madagascar / Bourbon vanillaBourbon vanilla is the generic name for vanilla species Vanilla Planifolia. Bourbon vanilla has the familiar vanilla flavor we have come to know and love, such as that in ice cream, flavored desserts and drinks. Madagascar Bourbon is the most sought after bourbon vanilla bean and is considered the best. Madagascar has aromas of wood, oil, and leather with wide flat pods.

Mexican Vanilla is a gift of Mexico to the world. Mexican vanilla beans are chocolate brown to black in color, their aroma is clean and delicate.

Tahitian vanilla originates from a hybrid of Vanilla Planifolia and Vanilla Odorata. Now regarded as a different species, it's appearance and flavor is considerably different to planifolia vanilla. Tahitian vanilla is earthly and fruity, with less natural vanillin than planifolia.

Pompona Vanilla is grown in the Antilles and Guadeloupe in the Caribbean. The vanilla pods are considered of lower quality than either planifolia or tahitian. The beans tend to be smaller, around 3", with less vanillin then the planifolia varieties.

So in a nut shell vanilla is a pretty interesting bean...so many different types and flavors...who would of thought there would be many different uses to this...I didn't, that's for sure.

If you want to get more information on our vanilla beans go to our website at www.arizonavanilla.com