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Posts Tagged ‘homemade vanilla’

With Fall here. I thought it would be fun to share some of my summer loving.

Stuart hanging out in the shade,

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and sitting in the middle of the flower beds.

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Ginger prefers a higher view on Big T the Turtle.

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But, as soon as Ginger leaves Stuart has to check it out!

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Enjoyed the Lavender in full bloom.

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Loved watching these two together.

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Went to Target Practice with my husband.

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033Did lots of hiking in the woods.

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Stocked up on some of my favorite foods at Sam’s Club.

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Cooked, ate and enjoyed fresh seasonal foods.

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Played in my garden.

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Tried some Lovely Candies.

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Spent time with my Best Friend Jody in Miami.

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Made lots of my favorite dishes.

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Had my first ever Bloody Mary and LOVED it.

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Loved this man.

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Celebrated our 18th. Wedding Anniversary.

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Hope your Summer Loving was good to you.

Check Ya Later.

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Back in October 2012 my Foodie Pen Pal sent me a Vanilla Infusion Kit.

I could not wait to get it going. So I grabbed my Vodka and Vanilla Infusion Kit and got mixing. I was so excited to break this open and Make My Own. I had no idea something like this was even available. All you do to make your own is split the vanilla bean and fill with vodka. Then you store for 4 to 6 months, and BOOM you have your very own 7 year supply of Vanilla.  The key to making it last 7 years is to keep adding vodka to the bottle as you use it.

What makes homemade vanilla extract so much better than “store-bought”? First, you have control over the quality and type of vanilla used in the extract. Using premium grade vanilla beans will provide significantly better flavor and aroma than commercially produced extracts.  Simply take the 7 whole vanilla beans out of your infusion kit, split each bean lengthwise and add 8 ounces of 35%+ alcohol.  Any type of alcohol can be used, but bottom shelf vodka is most common because it will not add any additional flavors to the extract. Bourbon, rum and brandy can also be used. After 8 weeks, the vast majority of the extraction process is complete. For complete infusion 8 months is a typical time frame.  Once the vanilla is ready to use the vanilla beans can be removed, but If the vanilla beans are left in the bottle, the flavor will continue to evolve (just be sure the beans are always submerged in alcohol).

Well….Here is the fruit of my labor, and I love that it only required the labor of fill and wait.

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So I had to test it out!

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I made a Biscoff – Yogurt Vanilla Infused Fruit Dip.

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INGREDIENTS

  • 2  6-ounces Greek yogurt with honey  (can use with any yogurt with or without honey)
  • 2 tablespoon crunchy biscoff spread or any nut butter
  • 1/2 tablespoon infused vanilla extract
  • 1/8 teaspoon cinnamon
  • Add what you like…this recipe is so easy to incorporate YOUR favorite flavors

DIRECTIONS

  1. Mix all the ingredients in a bowl. Serve with sliced apples, berries and assorted fruits.
  2. Store unused portion in the fridge for 2-3 days.

* I have frozen this dip before and it thaws well. Just be ready to whip it up as it thaws to get back the original texture.

 

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I make this little dip often and I have to say that my favorite version is this one. The combination of the crunchy biscoff and my new vanilla extract really gave it a fun crunch and a warm vanilla flavor.

Fruit Dips and Yogurt Recipes of the Past. 

Check ya Later.

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