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I'm amazed at how superior your vanilla is!
- Des, The Grommet
I opened the bottle of your vanilla extract last weekend to bake some cookies and the difference in taste is extraordinary." – Judy

Delicious Baking

Conchas – Sweet Mexican Breakfast Bread

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Sweet Breakfast Breads with Flavored Shell-Shaped Toppings
From Yucatan: A Culinary Expedition by David Sterling
David says, “The Conchas I enjoyed on my first trip to Mexico many years ago still stand out as the benchmarks: gently sweet, yeasty dough–almost creamy–topped with crumbly, sugary caps in different flavors. None that I have tried since come close to that original ecstasy–except for homemade ones. “Conchas” means “shells” and refers to the characteristic pattern traced in the flavored toppings.”

How to Make Perfect Cheesecakes

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 It’s hard to imagine anyone who doesn’t like cheesecake. There are several camps, however, regarding  which type of cheesecake is best.  Some of us like thick, satiny super creamy cakes; others like  drier, fluffier cakes. A third camp loves the savory version — no sugar but lots of delicious cheese — and yet another faction especially likes flavored cheesecakes — pumpkin, chocolate, blueberry — the list is endless. Finally, there’s a really big camp  filled with those devotees who love any version.  Just bring it on!!

Although cheesecake’s a snap to assemble, things can easily go south during the baking process. Cracked top anyone? Leaks dripped on the oven floor? Lopsided? Oh well…

Vanilla Queen’s Cake

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Much to my surprise and delight, vanilla fan and serious home baker, Sandie Rymal, created a special cake recipe then named it in my honor! I admit, this is a first for me.  It’s a beauty and, although I haven’t yet baked it myself (nor even tasted it as Sandie lives in Oregon and I’m in California), it certainly looks luscious!

Chocolate Peppermint Meringues

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 A great way to use up leftover egg whites, especially during the holiday season. If you have leftover candy canes or peppermint candies, use them. However, if you are making these cookies during the Christmas season, look for the miniature candy canes. They have the most pink surface area. The color contrasts well with the white of the meringues.

Exceptional Maple Sugar and Maple Syrup Vanilla Pies

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 I admit I could never imagine Maple Sugar Pie or Maple Syrup Pie. I flat out love pure maple anything, but an entire pie made with maple sugar or syrup and nothing else to offset the sweetness — like pecans for instance — seemed like it would be cloying and a full-out sugar rush. Then a  friend and I drove from Vermont to Quebec City in the early autumn of 2012.  I knew that this would be my best chance to try Maple Sugar  or Maple Syrup Pie. I was ready to convert  —  or not.

Hazelnut Chocolate Mousse Tart

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While this recipe involves some time and dedication, it isn’t difficult. It was inspired by a recipe in Sunset magazine, which I’ve adapted. For instance, the original recipe called for two tablespoons of hazelnut liquor, such as Frangelico. The local liquor store didn’t have any “shooter” bottles and I didn’t want to invest in a large bottle, so I added some extra vanilla extract.

Rose Red Velvet Cake

Courtesy of Rose Levy Beranbaum, Real Baking With Rose

I long resisted the charms of Rose Red Velvet Cake, believing it to be merely a layer cake tinted red with a bottle of food coloring. But when several people on my blog sang its praises, I decided to investigate it more thoroughly. It turns out that there is more to this cake than its shocking color. This beloved southern cake is traditionally prepared with oil, a mere suspicion of cocoa, and a teaspoon of white vinegar, which raises the acidity of the batter and intensifies its color. The liquid component is usually buttermilk, which is thought to raise the acidity as well, although the baking soda normally used neutralizes most of the acidity and makes the crumb more coarse and the color darker. So, when I created my
version of this classic, I used only baking powder to employ the full acidity of the buttermilk, making vinegar unnecessary. I also used half oil and half butter for the flavor-enhancing qualities of butter and the moist, softening quality of the oil. The resulting cake is as flavorful and tender as you can hope for and stays soft enough to eat even straight from the fridge. A heart-shape pan is perfect for Valentine’s Day. And the contrast of the white chocolate cream cheese buttercream against the red cake is alluring.

Why do our customers love Rain's Choice vanilla?

  • You get MORE FLAVOR because we use 20% more beans in our extracts than is required by law!
  • 99% of all vanilla products are imitation. Ours are 100% PURE!
  • We carefully choose all products to assure best QUALITY & FLAVOR!
  • Our farmers are paid a FAIR PRICE.
  • Our vanilla beans are SUSTAINABLY grown.
  • Everything we sell is ORGANICALLY grown.
  • Your purchase here supports our HUMANITARIAN efforts.

Thank you for supporting The Vanilla Company and our farmers! BUY HERE now.

For an update on the 2016 vanilla shortage, please see "Why is Vanilla so Expensive?"

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