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Bethany actually» Blog Archive » Make your own vanilla extract

Bethany actually» Blog Archive » Make your own vanilla extract
Wouldn’t you be happy to get this as a Christmas gift? I read Catherine Newman’s post about making homemade vanilla as Christmas gifts and thought, Brilliant! I’m gonna do that this year! So we did. I bought a dozen 4-ounce clear Boston round glass bottles and 20 organic Tahitian vanilla beans (I actually received 23 beans). Troy went to BevMo and picked up a couple of liters of vodka. [UPDATE 12 October 2011: The company I originally bought vanilla beans from seems to be on hiatus. I also gathered my two lovely and capable assistants, Annalie and my mom Debbie. For each bottle of vanilla, you’ll need 2-3 beans and 1/2 cup of vodka. First, we used the scissors to cut each vanilla bean in half lengthwise and then again crosswise. We stuffed all the bean pieces into the bottles, seven or eight pieces per bottle. We got vanilla-bean flecks and sticky juice on our fingers, but it washed off easily and as a bonus made our hands smell yummy. Lather. Related:  Recetasingredients

Honeyed Pears in Puff Pastry Poaching fruit is one of my favorite things to do when cold weather arrives. It's so warming to stand over a boiling pot of fragrant spices and lose yourself in thought. When I made these, I couldn't help but daydream as I stirred; if I were a pear... That sounds a little silly, but that's what I'd want... if I were a pear. The idea for these came from the Pepperidge Farm website. On a personal note, our Christmas tree is already up courtesy of Mr. Since poaching is a relatively easy task, I'll skip to some helpful tips for wrapping the pears in puff pastry. The poaching liquid has a high concentration of sugar, so your pears will be sticky. When you reach the top, tuck in the end piece of pastry behind the last spiral. 4 small pears 1 sheet of ready made puff pastry dough, thawed 4 cups water 2 cups sugar 1 cup honey 1/2 lemon 1 vanilla bean, seeded with hull reserved 3 sticks of cinnamon 6-8 whole cloves Peel pears and core from the bottom. Preheat oven to 400 degrees.

Super easy, homemade bread | The Wanna be Country Girl This is it! This is the only white bread recipe you’ll ever need. It’s that good. I can’t take the credit though, I got this recipe from a fellow member on a website named www.backyardchickens.com her name is Gumpsgirl and I say a thank you ever time I make this bread. Here we go. first put 2 cup almost hot water in a bowl, add 4 teaspoons yeast (I like rapid rise, I’m not patient) next add 1 tablespoon of sugar. give it a good stir. Here’s where the fun begins. add your 1/4 cup oil (I use olive because it makes me feel all chefy) Yes, that is a word….I think….I’m not sure…..I don’t care, I’m using it anyway! next sprinkle in the salt ( I like Kosher salt, and I’m not going to tell you why…….just kidding! hold your nose and pour that funky yeast mix in turn on the mixer and stand back let it mix on low until the dough comes away from the sides of the bowl and all ingredients are incorporated I’m not patient and if given half the chance I will be lazy. turn the dough onto a floured surface This

Baked Creamy Chicken Taquitos Make them with some sides for a fun dinner or for appetizers or snacks at a party. Whatever you make them for, this is totally “fun food”! And if you’re viewing this in a feed reader, come on over and check out our Daily Bite section that’s full of links to more fun food! Baked Creamy Chicken Taquitos 1/3 C (3 oz) cream cheese 1/4 C green salsa 1T fresh lime juice 1/2 t cumin 1 t chili powder 1/2 t onion powder 1/4 t granulated garlic, or garlic powder 3 T chopped cilantro 2 T sliced green onions 2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!) 1 C grated pepperjack cheesesmall corn tortillas (and actually, flour ones are really good as well) kosher salt cooking sprayHeat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking.

Kitchen 101: Fruits, Vegetables & Herbs Kitchen 101: Fruits, Vegetables & Herbs I’d be remiss if I simply focused on imparting technical knowledge in the Kitchen 101 series here at Chasing Delicious. I’d be downright neglectful if I didn’t talk about ingredients, particularly the biggest misconception about produce today: that it is naturally available year-round. Time spent in transit or storage is not the only inflated aspect of buying produce out of season. The biggest problem with buying out of season produce, and the focus of this article, is the lack of freshness and sacrifice in flavor and nutrients. My favorite part about abiding by an ingredient’s natural availability is what I like to call the Thanksgiving effect. That being said, there are many factors that effects a particular ingredients season. While these charts will provide you with a general understanding of what is in season when, there are three additional steps you can take to ensure you are eating in season produce that is at its freshest.

Homemade Chocolate-Hazelnut Spread Recipe (Better Than Nutella) » Su Good Sweets If someone offered you portable chocolate that could instantly be spread on bread, fruit, crackers and pastries, how could you refuse? Thus began my love affair with Nutella, a European spread made of hazelnut butter and cocoa. During my days at NYU, I was at a make-your-own sandwich bar when I first tried Nutella with French bread. What a revelation! The chocolate oozed out of the nooks and crannies, while the spread’s smoothness contrasted the bread’s crust. I then saw that bagels were an excellent vehicle for Nutella. Fascinated by this new condiment, I bought myself a jar and finished it in one week. According to Ferrero’s website, Nutella was created in the 1940s in the midst of a chocolate shortage. According to Mort Rosenblum’s Chocolate: A Bittersweet Saga of Dark and Light, a 13-ounce jar of Nutella contains 50 (2/3 cup) hazelnuts, 1 1/2 cups skim milk, “enough cocoa to make it brown, and a lot of sugar.” If you love this original recipe and repost it, please credit this site.

Garlic Potato Fries I’m never going to make garlic potato fries any other way. These garlic fries, win hands down as the best garlic french fries I’ve ever made. Plus they are baked – so I won’t feel too guilty if I make it every time I’m craving for some potato comfort. When I read that there is garlic infused oil involved, my heart skipped a beat (in a good way, not the way oil would otherwise treat your heart). I got down to making them immediately. crispy golden baked fries These garlic fries are incredibly simple to make and are so full of flavour. crunchy potato skin Garlic Fries Adapted from: Lottie + Doof Ingredients: 8 garlic cloves, minced or grated 6 tbsp extra virgin olive oil 3 russet potatoes (about 8oz each), each cut into 12 wedges 3 tbsp cornstarch/cornflour 1 1/2 tsp coarse sea salt 1 1/2 tsp freshly ground black pepper ½ tsp garlic powder 1/4 tsp cayenne pepper Tools:Microplane to grating the garlic warm and soft interior Tagged as: garlic, garlic baked fries, savory bakes, sides

Baked Parmesan Zucchini Sticks I got kinda hooked on these this summer. I’ve always loved the zucchini sticks my parents served at their pizzeria and used to eat them often when I worked there. But let’s be real, though they are a “vegetable”… the deep fried part kinda trumps the veggie part don’t ya think? I started making these at home this summer…not sure why it’s taken me so long to put this zucchini recipe together. Baked Parmesan Zucchini Sticks Ingredients 3 large zucchini, sliced longways, halved and cut into sticks 2 eggs 1/2 cup plain bread crumbs 1/4 cup Parmesan cheese, grated 1 tsp dried oregano 1/2 tsp dried garlic powder Olive oil spray Instructions Preheat oven to 425 degrees. Tagged as: Appetizers, Side Dish, Vegetarian

12 Substitutions for Baking Ingredients All set to bake and realize you're out of sugar or another essential ingredient? Here's a handy cheat sheet with 12 common baking subtitutions By Sue Gilbert M.S. Nutritionist - February 15, 2012 •Baking powder For each teaspoon use 1 teaspoon baking soda plus 1/2 teaspoon cream of tartar. •Brown sugar For 1 cup: use 1 cup granulated sugar plus 2 tablespoons molasses or dark corn syrup. •Buttermilk For 1 cup: use 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup and let stand five minutes, or use 1 cup yogurt. •ChocolateFor 1 ounce unsweetened chocolate: use 3 tablespoons cocoa + 1 tablespoon butter. •Heavy cream For 1 cup: use 2/3 cup milk and 1/3 cup butter. •EggsFor one large egg: use 1/4 cup cholesterol-free egg product (keep some in the freezer for emergencies like this). •Egg yolkFor one yolk: use 2 tablespoons cholesterol-free egg product. •FlourFor 1 cup all-purpose flour: use 1 cup plus 2 tablespoons cake flour. •Honey For 1 cup: use 3/4 cup sugar + 1/4 cup liquid.

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