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      Recipes — mexican vanilla extract

      Apple Kuchen

      Apple Kuchen


      My friend Brandi introduced this recipe to me and it’s a keeper!

      Kuchen is the German word for cake.  Apple Kuchen is generally associated with coffee cake. This recipe is a little different in that it’s a cross between a tart and pie. Top this off with vanilla bean caramel sauce and you will be completely satisfied. It’s the perfect dessert for you holiday get togethers.


      For the crust:

      2 cups all-purpose flour

      1/2 cup sugar

      1/4 teaspoon kosher salt

      1/2 teaspoon VanillaPura Mexican/rum vanilla extract

      1/2 pound (2 sticks) unsalted butter, cold and cut into pieces

      For the filling:

      1 pound cream cheese, at room temperature

      3/4 cup sugar

      1 teaspoon vanilla extract

      1 egg, at room temperature

      For the topping:

      2 tablespoons sugar

      1 1/2 teaspoons ground cinnamon

      3 Granny Smith apples, peeled, if desired, cored, and thinly sliced



      1. Preheat the oven to 450 degrees. Lightly grease and flour a 9x13-inch pan.
      2. To make the crust: Place the flour, sugar, and salt in a large bowl or food processor fitted with a steel blade and mix to combine. Add the vanilla and butter, a little at a time, and mix until it resembles cornmeal. Press into the prepared baking pan and transfer to the oven. Bake until slightly golden but not brown, about 12 to 15 minutes. Set aside to cool.
      3. Lower the oven temperature to 400 degrees.
      4. To make the filling: Place the cream cheese, sugar, and vanilla in the bowl of a mixer fitted with a paddle and beat until creamy. Add the egg, mix to combine, an pour over the cooled crust.
      5. Place the sugar and cinnamon in a small bowl and mix to combine.
      6. Place the apples on top of the filling in two or three columns. Sprinkle with the cinnamon sugar and transfer to the oven. Bake until firm and a rich brown, about 20 minutes. Cut into 20 to 24 pieces.
      7. Drizzle with vanilla bean caramel sauce and serve!


      Thanks to Brandi via the food network for sharing:) 

      Perfectly pumpkin baked donuts

      Perfectly pumpkin baked donuts

      It's October! Let's start baking!  These pumpkin donuts are fabulous. They remind me of Beverly Ann's donut shop from my hometown. She really knew how to make a good donut. I still haven't found a shop equal to her yummy deep fried confections.  So, I find myself at home making my own versions, often on the healthier side. This recipe is baked not fried. Filled with pumpkin, vanilla spice and everything nice. Serve it with a nice tall glass of milk or your favorite coffee. Happy Autumn:) 



      • 1 cup (125 grams) all-purpose flour
      • 1 teaspoon baking powder
      • 1 teaspoon pumpkin pie spice
      • ¼ teaspoon ground nutmeg
      • ¼ teaspoon salt
      • ⅓ cup (85 grams) pumpkin puree
      • ⅓ cup (65 grams) brown sugar
      • ¼ cup (60 ml) milk
      • 1 egg room temperature
      • 2 tablespoons (30 grams) unsalted butter, melted and slightly cooled
      • 1.5 teaspoons VanillaPura Mexican/vodka vaniila extract


      • 1 cup (120 grams) powdered sugar
      • ½ teaspoon ground cinnamon
      • 1 tablespoon (15 ml) pure maple syrup
      • 1 tablespoon (15 ml) milk, use more as needed


      • Preheat oven to 350°F. Spray a 6-count donut pan with nonstick cooking spray set aside.
      • In a large mixing bowl whisk together the flour, baking powder, pumpkin pie spice, nutmeg, and salt.
      • In a separate mixing bowl, mix together the pumpkin, brown sugar, milk, egg, butter, and vanilla extract until fully combined. Add the dry ingredients to the wet ingredients and mix until just combined.
      • Pipe or spoon the batter evenly between all 6 donut cavities. Bake at 350°F for 10-12 minutes or until a toothpick inserted into the donuts comes out clean.
      • Remove from oven and allow to cool in the pan for 5 minutes, then remove the donuts from the pan and transfer to a wire rack to cool.


      • Meanwhile, mix together the powdered sugar, cinnamon, maple syrup, and milk until well combined. If the glaze is a little too thick, add a splash of milk to thin it out.
      • Dip or squiggle the tops of each cooled donut into or over the glaze and transfer back to the wire rack to let the glaze harden for about 10-15 minutes. Serve and enjoy!




      Pumpkin cheesecake gingerbread trifles

      Pumpkin cheesecake gingerbread trifles

      Halloween is right around the corner and I’m getting excited!  I usually host a family Halloween party full of fun games, food, treats, and of course prizes! It’s really the only time of year I can gather them all up. With nieces and nephews now having their own little’s, its very rare we see everyone on the traditional holidays.   It’s just another opportunity to laugh, eat good food, and make some more memories.

       This trifle recipe reminds me of a party we hosted a few years back, entitled, “The HUNGRY Games”.  All families were invited to come representing their district. The food was fabulous and the games all surrounded some type of food.  For example, archery, which was aimed at an apple on the opponent’s heads. And of course the "tribute trifle challenge, where each team was required to make a yummy trifle dessert from the unknown ingredients in a chosen bag.  It was super fun and they really created some great trifles and some scary Halloween versions too.

       Trifles are the perfect party dessert. I like to create them in individual servings. It’s a party! Presentation counts as part of the decorations:).  Because they need to be made ahead of time, you're left with plenty of time for other preparations, and time to enjoy your guests when they arrive.

      This trifle recipe is fun and delicious! Pumpkin cheesecake, gingerbread cookie crumbles, and googley eyes?! It's sure to be a hit at your next Halloween party.


      • 1 ½ cups cold heavy cream
      • ¼ cup powdered sugar
      • 1 teaspoon VanillaPura Mexican/rum vanilla extract
      • 8 oz cream cheese softened
      • 1 ¼ cups pumpkin puree
      • ¾ cup powdered sugar
      • ½ teaspoon ground cinnamon
      • 2 cups crushed gingersnaps
      • 1 bag of large marshmallows
      • I box of milk duds for the eyes


      Using a hand mixer or stand mixer, beat cream, ¼ cup powdered sugar and vanilla extract until soft peaks form.

      In a separate bowl, beat cream cheese, pumpkin puree, ¾ cup powdered sugar, and cinnamon until smooth and combined. Fold ½ cup of whipped cream into pumpkin mixture.

      In small glasses or individual trifle dishes, layer the crushed gingersnaps, pumpkin cream, and whipped cream. Top with the marshmallow/milk dud googley eyes. 

      **If your not a fan of gingersnaps, cookie butter cookies, Oreos, or graham cracker crust crumbles would be good too. That's what's great about a trifle, you get to create whatever you like!

      Honey Vanilla Fruit Salad

      Honey Vanilla Fruit Salad

      Valentine’s Day is over and I’m feeling overloaded with all those chocolatey sweet sugary confections. I’m ready for some fresh light and of course, a little sweet, alternatives:). 

      It’s always around mid to late February when my spring fever kicks in and I start craving fresh fruit and sunshine! Here in Northern Utah,we are still digging ourselves out of several feet of snow. No more gray cloudy skies! Bring on those beautiful Utah blue skies! I’m dreaming of a yummy fresh fruit salad, while sitting outside soaking up some sunshine vitamin D! Who’s with me? For all you spring dreamers, here’s a recipe to fill your fresh fruit cravings. I’ll just have to wait a little longer for those easy going Sunday back porch mornings. Here’s to hoping for spring!

       Really, just use your favorite fresh fruits. It can change throughout the year, depending on what fresh fruits are readily available.  This recipe is just a starting point. Be creative and change it up!


      -1 peeled cored and chopped pineapple

      -16 oz of strawberries stemmed and quartered 

      -12 oz blueberries 

      - 4 kiwis peeled and sliced

      - 2 oranges (save juices about 3 Tbsp)

      -1/4 cup honey

      - 2 tsp VanillaPura Mexican rum vanilla extract



      1. Combine the cut fruit into a large bowl.

      2. When segmenting the oranges, hold over a medium bowl to catch any juice. When all the segments are removed, squeeze what is left of the orange over the bowl. 

      3. Whisk in the honey, vanilla, with the orange juice. Pour over and mix through the cut fruit.

      Easy Peasy!

       Recipe provided by the Wholesome Dish.


      Cinnamon Almond Aromatherapy

      Cinnamon Almond Aromatherapy

      The first time I remember craving cinnamon almonds was walking down the streets of New York City. It was the day before the Macey’s Thanksgiving Day Parade.  And freezing!  I was desperately seeking to find something warm to drink while we looked at all the fun Christmas window displays. I remember thinking, “What is that yummy scent?”  We turned the corner and there it was, a very typical NY cart, selling roasted cinnamon almonds.  They were still WARM and it DID go perfect with the hot chocolate I was drinking.  Now, every time I smell that aromatic cinnamon bliss, I think of New York City during the holidays.

       Isn’t it amazing how a certain scent can take us back to a place long forgotten?


      I have to admit. I'm not a big slow cooker kinda gal. I could probably count on one hand, recipes I make in the good ol' crockpot. My sweet friend Judi gave me this recipe and said it is a must try!!

      She was right:). These cinnamon almonds are the best super easy thing you can make during the holidays. Only 6 ingredients!  It is time consuming. Hence, using the SLOW cooker. it takes about 3-4 hours with frequent stirring. I do this when I’m wrapping presents or getting my home ready for a party. The aroma from the almonds, plus some Christmas music playing softly in the background, creates that perfect cozy “hygge” everyone dreams of during the holidays.

      Throw these babies into a cute jar and you have the perfect neighbor or party gift. They are the perfect sweet crunchy snack, while laying in front of the fire, watching a movie, or just reading a good book. 

      What aromatic memories will you create?  




      -1 Cup sugar

      -1 Cup Brown Sugar

      -3 Tbsp Cinnamon

      -1/8 tsp Salt

      -1 Egg white

      - 2 tsp Vanillapura Mexican-rum extract

      -3 cups almonds

      -1/8 cup water



      1. Mix together in a large bowl sugars, cinnamon, and salt.
      2. In another bowl with a whisk, mix together, the egg whites, Vanillapura Mexican-rum extract until frothy. Add the almonds and coat thoroughly. This will help the mixture stick to the almonds during the cooking process.
      3. Prepare your slow cooker by spraying it with cooking spray. Add the cinnamon almond mixture to the almonds and turn it low. Stir until the cinnamon sugar mixture is well coated on all the almonds.
      4. You want to cook for about 3-4 hours. Stir every 20 minutes. In the last hour add 1/8 cup of water and stir well. This will ensure a crunchy coating and help the mixture to harden.
      5. Line a baking sheet with parchment paper and spread and spread out the almonds on to the baking sheet to cool. The almonds should be sticky so be sure to separate them.
      6. Once they have dried and hardened break them apart and serve as desired.