Monday, March 23, 2009

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

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

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.

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.

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!

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Tuesday, March 10, 2009

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.


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


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.
Saut̩ 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 Р35 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.

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Monday, March 2, 2009

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


  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!

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