Wednesday, August 26, 2009

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.


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

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

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.

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Tuesday, August 18, 2009

Better n' Nutella

Watch Patty Elsberry, in her series Vanilla Rocks; make Nutella with a delicious twist…Macadamia nuts. Using Totonac Mexican Vanilla Paste, this enhances the chocolate flavors and adds a smooth creaminess, this recipe tastes like a party in your mouth! It is delightful on toast with breakfast and is the perfect after school snack. Just spread over toast, bagels, or fruit. I love to spread it on apple slices…it’s so good. I am always trying to think of new snack ideas and although this isn't the most low calorie snack, it makes your tongue happy. Honestly, can you ask for more? I hope you enjoy this delicious twist on traditional Nutella. We love to hear from our readers/viewers, let us know what you are interested in reading. What sort of recipes are you looking for? We welcome any comments, questions, or suggestions. For more information on our all natural products visit

1 tsp Totonac Mexican Vanilla Paste
½ Cup Semi Sweet Baking Chocolate
2 Cups Macadamia Nuts
1 ½ Tbsp Butter or Margarine
1 Tbsp Sugar or Sugar Substitute

1. In a double boiler melt chocolate with the heat set at medium-low, stir the chocolate as it melts, add butter, vanilla paste and sugar while the chocolate melts. Be sure not to burn the chocolate, this is easy to do, so pay careful attention to the chocolate and as soon as it is all melted and mixed together remove it from the heat and set it aside for a moment.

2. Now pour the nuts into the food processor, grind the nuts until they are smooth like butter, scrapping the sides when necessary, this can take about 5-7 minutes.

3. Now add the melted chocolate and continue to process until it is well blended, this should take about 1 minute. The consistency should be like creamy peanut butter; if it is too dry, process a little vegetable oil until the desired consistency is achieved. Now remove to a container with a lid, refrigerate until spread reaches room temperature and then enjoy. Keep refrigerated after use.

Friday, August 7, 2009

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
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.)


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".

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