Recipes — madagascar/rum vanilla extract

 Who doesn't love the rich and creamy special treat of Bailey's Irish cream? It's the perfect companion to your baking for St. Patty's day. The options are limitless! I had a difficult time deciding this one. But I kept going back to chocolate cheesecake with a little bit of Bailey's and some good vanilla.  It's the perfect sweet addition to your St. Patrick's festivities. Top it with chocolate curls or a little ganache  and fresh raspberries. Don't forget the green with a single sprig of mint.  

While waiting for the cheesecake to bake, add a little Bailey's to your coffee and sip and enjoy your St Patrick's day. 

INGREDIENTS

CRUST

• 1 1/2 cups Oreo crumbs, (2 rows)
• 3 Tbsp butter, , melted

CHEESECAKE FILLING

• 4 (8 oz) packages cream cheese, room temperature
• 1 cup sugar
• 1 Tbsp flour
• 3/4 cup cocoa powder
• 3/4 cup sour cream
• 5 Tbsp Baileys Irish Cream
• 1 tsp of VanilllaPura Madagascar/rum vanilla extract
• 4 eggs, room temperature

CHOCOLATE WHIPPED CREAM

• 1 cup heavy whipping cream
• 6 Tbsp powdered sugar
• 2 Tbsp Baileys Irish Cream
• 2 Tbsp cocoa powder

INSTRUCTIONS

1. Preheat oven to 325 degrees.
2. Combine Oreo cookie crumbs with butter and press into the bottom of a 9 inch spring form pan. Bake crust for 10 minutes. Set aside to cool.
3. Reduce oven temperature to 300 degrees. Wrap the outside of the pan with foil, so water from the water bath does not get in.
4. In a large bowl blend cream cheese, sugar, flour, and cocoa powder together on low speed until smooth. Scrape down the sides of the bowl as necessary. Add sour cream, Baileys and vanilla. Mix until well combined. Add the eggs, one at time, mixing to combine. Pour filling into the crust.
5. Place the pan in a larger baking dish. Fill the outside pan with warm water, about 1/2 way up the sides of the spring form pan (do not go higher than your foil goes).
6. Bake cheesecake for 1 hour.
7. Turn off oven, but do not open the door. Leave in there for 30 minutes.

1. Crack the oven door and leave in for another 20 minutes.
2. Remove from the oven and let set on the counter (in the water bath) for 15 minutes. Remove from water bath, remove the foil, and chill for 6-7 hours.
3. After the cheesecake has cooled make the chocolate curls and whipped cream.
4. Melt chocolate chips and shortening together until smooth. Spread in a thin layer over the back of a sheet pan. Place in the fridge until set. Remove and let sit on the counter for 3-6 minutes. Use a metal bench scraper or spatula and starting at the edge, scrape the chocolate to make curls.
5. To make the whipped cream beat together heavy cream, powdered sugar, Baileys, and cocoa powder using a whisk attachment until you have stiff peaks.
6. Spread whipped cream over the top of the cheesecake. Sprinkle chocolate curls over the top of the whipped cream.
7. Serve immediately, or store in fridge until ready to serve.

Kudos to dinner dishes and desserts for sharing this recipe.

My son loves madaleines. He was introduced to them by the sweetest teacher getting his team ready for an academic decathlon. They were learning about art, particularly art found in the Louvre. To get them excited, she brought all kinds of Parisian confections. It worked! He remembered all the facts for the competition and fell in love with madaleines. It’s been years since then, but he’s still asking for them!  These are the perfect cakey cookie.  And the lemon and vanilla flavors go so well together.  Add a little dusting of powdered sugar and they will be calling your name! Thank you Ms. Mueller for introducing madaleines to a bunch of 5^th graders:).

INGREDIENTS

• 2 eggs, plus one egg yolk
• 3/4 cup (5 ounces) granulated sugar
• 1 1/2 tsp of VanillaPura Madagascar/rum vanilla extract
• zest of half a lemon
• 1 teaspoon lemon juice
• 1 cup (5 ounces) all-purpose flour, sifted
• 1/4 teaspoon baking powder
• 10 tablespoons (5 ounces) melted butter
• 2 tablespoons powdered sugar

INSTRUCTIONS 

1. Preheat the oven to 375 degrees and grease the wells of the madeleine pan with butter.
2. In a medium bowl, beat eggs with an electric hand mixer until they are pale yellow and fluffy, about 2-3 minutes.  Add sugar and blend.  Add vanilla paste, lemon zest, and lemon juice and blend again.
3. In a separate bowl, sift together flour and baking powder.  Add the flour mixture to the batter and gently fold it in by hand.
4. Slowly pour in the melted butter and fold the batter gently by hand until completely incorporated.
5. Spoon the madeleine batter into each of the prepared wells, filling them 80-90 percent full.  Or you can fill a piping bag with the batter and pipe them through a large tip into each well.  Tap the pan on the countertop to settle the batter and release air bubbles.
6. Bake at 375 degrees for 8-9 minutes or until edges are golden brown and tops of the cakes are just dry and springy to the touch.
7. After cooling in the pan for 1-2 minutes, invert the pan and cool the madeleines on a cooling rack before dusting with powdered sugar if desired.

Kudos to the lovely little kitchen for sharing this recipe.

It’s freezing here in Utah!  I don’t think I’m ever going to leave my comfy spot in front of the fire with my book and a warm creamy cup of coffee. Not just any cream, but homemade vanilla cream! I’m always looking for fun new options to add to my yummy vanilla. And this one is a gem! 

What I love about this recipe is that you can choose your favorite dairy/nondairy option. Whole milk, half and half. Even almond milk works! So to all those creamy coffee vanilla lovers, you got this!

Ingredients:

• 1/4 Cup Water
• 1/2 Cup Cane Sugar ( or try agave)
• 1 1/4 Cup Half & Half
• 1 Tbsp Vanillapura Madagasgar/rum extract

Instructions:

1. Dissolve sugar in water over medium heat.
2. Remove from heat and add in vanilla extract
3. Allow to cool completely.
4. Stir in 1/2 & 1/2.
5. Store in a jar or other airtight container.

 A serving size is 2 Tbsp. but more or less can be used, nutrition facts should be adjusted as necessary.

Thanks to Far From Normal for the great idea!

I love oven pancakes. They seem special and out of the ordinary, but so easy and simple to make. Over the holidays we had family staying with us and I whipped up these puffed, buttery, light and airy delights.  You know what makes this recipe? It’s the vanilla! Good quality vanilla. You’ll taste the difference.  Madagascar/rum vanilla extract was the perfect buttery companion to these dutch babies. My favorite is that no syrup is needed. Just squeeze a little lemon over the top and dust with some powdered sugar and maybe some fresh fruit and you're good to go!  

INGREDIENTS:
-2 cups milk
-4 eggs
-2 teaspoon Madagascar?rum Vanillapura extract
-1 1/3 cups all-purpose flour
-4 Tablespoons granulated sugar
-1/2 cup butter ( I think you could get away with ¼ cup and be fine)
-1 lemon and powdered sugar (for garnish)

INSTRUCTIONS:
-Place 1/2 cup butter in a 9×13 heavy glass baking dish.
-Set baking dish (with butter) in the oven and preheat to 400 degrees.
-In a blender, combine milk, eggs, vanilla, flour, and granulated sugar.
-When the butter is completely melted (before it browns or burns, though!), pour the batter over a metal spoon into the baking dish.
-Cook 20-30 minutes or until the pancake is set in the middle and the edges are very puffy and golden brown.
-Remove from oven. Squeeze the juice of one lemon over the top and dust generously with powdered sugar.
-Serve immediately!