I'm amazed at how superior your vanilla is!
- Des, The Grommet

SHOPPERS, PLEASE NOTE:

We will be closed Thursday, December 19th to Monday, January 6th. Orders placed during this time will be shipped upon our return.

We wish you and yours a wonderful holiday season!

I opened the bottle of your vanilla extract last weekend to bake some cookies and the difference in taste is extraordinary." – Judy

The Vanilla Queen’s Apple Crisp

Nothing says autumn like the crunch of a fresh apple, flavorful juices flooding your mouth, triggering thoughts of autumn and hardwoods blazing with color.  While I hate to let go of summer stone fruits, by September I’m ready for apple season to officially begin. Apple Crisp or a blended fruit crisp are a pleasurable way to celebrate. I found and adapted the following recipe years ago; the consensus of at least 100 people is that it’s the best Apple Crisp, bar none, that they’ve ever had. Obviously, I concur.

Continue Reading No Comments

A Baker’s Passport by Susie Norris

Susie Norris’s has recently self-published A Baker’s Passport, a compendium of recipes she collected over the years for her award-winning culinary travel blog, Food Market Gypsy. As those of you who have read my newsletters or followed us online for a long time know, I really enjoy supporting my friends and colleagues in their endeavors. I haven’t dedicated a full-blown blog to a cookbook for a while, so first reading, then writing about A Baker’s Passport, has been a lot of fun, especially as the book is filled with recipes from around the world, which Susie has collected over the years in her food-focused travels.

Continue Reading No Comments

Bakewell Pudding Tart

This recipe comes from, A Baker’s Passport, written by Susie Norris. Susie says, “Before the ‘British Bake-Off’ television show, a competition smoldered in Bakewell, Derbyshire in the United Kingdom. Much like Sacher Torte in Vienna, rivalries about the origins of the Bakewell Tart (also known as Bakewell Pudding or Bakewell Pudding Tart, depending on which shop in town you visit) are part of its allure.

Continue Reading No Comments

European Plum Cake

IMG_4338_Fotor

This delicate, delicious, absolutely-must-make cake recipe comes from Maria Reiz Springer. Now living in Maryland, Maria is from Austria and has an infinite number of amazing European dessert recipes, and usually a wonderful story that goes with the recipe. Maria has a home cooking school and is truly a master baker. The plum cake can be made with other stone fruits as well, but if you are lucky enough to have French plums, they are both the traditional plum used as well as divine in this cake.

Continue Reading 1 Comment

Maple Vanilla Custard

Custards are a special comfort food that kind of fell off our collective radar in the last 30 -40 years, but they really deserve a place at the table. Eaten warm on cold, rainy or snow-slushy days, or room temperature, even chilled with fresh fruits in warm, sunny weather, they offer us a sense of well-being. What I love about Maple Vanilla Custard is the symbiosis of these two flavors as they play off each other. Maple syrup brings a delicate, almost woodsy sweetness that is complemented by the more complex flavor profile of pure vanilla. The magic happens when the flavors explode on the palate and tongue. Worries fall away, the awfulness of a sore throat eases, and for a few minutes all’s well with the world.

Continue Reading No Comments

An Almost Gluten-Free Northwest Food Crawl Part One

When I headed to Portland late last summer, I wasn’t thinking about eating my way through the city. I was on my way to celebrate the 50th wedding anniversary of my college housemate, JulieAnn and her husband, Marlo. While I wasn’t envisioning dining out, I was thinking food. One of my assignments for the party was to bake cookies. Specifically, gluten-free cookies. I’ve been baking gluten-free for years as my daughter is celiac, my grandsons are gluten-sensitive, and I’m allergic to wheat. JulieAnn also has celiac. I arrived with a few tools of the trade and ready to make five different cookie recipes for the party.

Continue Reading No Comments

Pumpkin Chiffon Cake

Pumpkin and vanilla were meant for each other. Ditto with all the spices in this incredibly light, moist, delicious cake. Really, what could say autumn better than a freshly baked Pumpkin Chiffon Cake, a Pumpkin Pie or Pumpkin Spice Latte? Over the years I’ve really come to appreciate really fresh spices. I grate my nutmeg and grind allspice and cinnamon in a coffee grinder dedicated just for spices. The flavors really pop when they’re fresh. And our dear vanilla is the backup chorus once again, making sure all the flavors work synergistically.

Continue Reading No Comments

A Vanilla Chiffon Cake to Celebrate Spring

frosted-chiffon-2-img_1382_fotor

Spring weather is so fickle. Balmy and beautiful one day, windy and wild the next. But here on the California Coast, the organic strawberries are being picked on our local farms and are oh, so welcome, and begging to be included in dessert.

When I think spring and summer cakes, I think angel food, sponge or chiffon. Light, airy, the perfect foil for berries and other summer fruits. I decided on chiffon.

My friend and colleague Shirley Corriher, has this to say about chiffon cakes in her book, BakeWise :

Continue Reading 1 Comment

Tahini Cookies

It’s fun to watch trends come and go and when a particular trend reappears, the recipes using the current ingredient are often uniquely different. For the past eight months I’ve noticed tahini in a large assortment of recipes. However this cookie comes by it honestly as it comes to us from Mamaleh’s, a new incarnation of the classic Jewish Deli, in Cambridge MA. Rachel Sundet, pastry chef at Mamaleh’s claims the honey keeps these shortbread cookies really soft.

Continue Reading No Comments

Chocolate Souffle

Courtesy of David Lebovitz from l’appart: The Delights and Disasters of Making My Paris Home

About the following recipe, David says, “Chocolate souffle remains one of my all-time favorite desserts, and even though I now have a variety of porcelain souffle molds in my kitchen here in Paris, I prefer to bake a chocolate souffle in a shallow baking dish. Some can barely wait to get past the crust, to dive into the warm, tender pool of dark chocolate underneath, but I like the fragile, cocoa-colored crust just as much as what hides beneath it. It’s a balance between the tough, and the tender, and one rarely exists without the other….Although I have my share of regrets, using good chocolate to make a souffle is never one of them.”

Continue Reading No Comments

Persimmon Cookies with Lemon-Vanilla Glaze

IMG_4645_Fotor

Whenever I’ve been fortunate enough to score persimmons, I’ve always made Persimmon Puddings (the word for dessert in the UK but, in the US, it’s actually cake). My mother always made it for Thanksgiving and served it with a lemon sauce instead of a hard sauce. I discovered it was worth “gilding the lily” by serving whipped cream on the side.

Continue Reading No Comments

Gingerbread Houses and Christmas Candlelight Teas

3-GH 2101 084

 

Maria Reisz has of way of creating magic and beauty, whether it’s her exquisite European baking, sumptuous parties and teas, her rose gardens, flower arranging, or just about anything else her talented hands touch. Now Maria has brought out her much awaited book, Gingerbread Houses and Christmas Candlelight Teas: How to Create Your Own Holiday Traditions. This lovely book is filled with detailed instructions and lovely photos on how to help children create their own delightful gingerbread houses and how to turn simple-to-prepare foods into a celebratory meal with family and friends.

Continue Reading No Comments

Easy Artisan: Simple Elegant Recipes for the Everyday Cook

Over the last decade the market has been flooded with beautiful, big cookbooks filled with full-color, sexy photos of gorgeously presented foods and beverages. many of which contain exotic ingredients and complex instructions. I call them the “Wow!” cookbooks. It’s lots of fun to curl up in a chair, book-in-lap, to study the pictures and read the recipes

Continue Reading No Comments

My Paris Kitchen by David Lebovitz

_COVER My Paris Kitchen

When I’m exploring an unfamiliar cuisine or planning a trip, and even when I discover a new author, I immerse myself with information in order to better understand the context of the food, the place, the author. By doing this I develop a sense of connection – whatever it is I’m learning about, it’s no longer abstract.

Continue Reading 1 Comment

Apricot Crumble – Tarte Crumble Aux Abricots

apricot crumble

Courtesy of David Lebovitz, My Paris Kitchen; Ten Speed Press; 2014

I grew up on apricots, both fresh and dried as well as apricot desserts. David had never had fresh apricots until he went to France, at which time he “got it” about how amazing they are when they’re baked. If you haven’t used fresh apricots in desserts, you’re in for a wonderful treat!

Continue Reading No Comments

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?"

Newsletter Signup

Join our community, get news on issues of concern about our planet and its inhabitants, recipes and deals. Over 5,000 subscribers!


The Vanilla Company