Formerly vanilla.com | CheckoutCart
I'm amazed at how superior your vanilla is!
- Des, The Grommet

Comfort Foods

Chocolate Oblivion Tart

GetInline-1

 Long before the California food revolution began, my mother was given one of these dazzling tarts as a gift. It was a predecessor of the exceptional chocolate desserts that emerged in the 1980s. We were impressed by the simplicity of ingredients and the deep, rich, creaminess of the tart.

At some point in the 1990s, the recipe was featured in Gourmet magazine, complete with raspberry coulis and a glaze, both of which are optional. It became a regular in my repertoire for special events, and when I launched my online business I featured it in my chocolate section.

Sikarni

This recipe comes via Janet Sawyer, who got the recipe from Lalu Mahato, head chef at Nepal’s Tiger Mountain Pokhara Lodge, which was opened by Edmund Hilary.  A long journey, but a lovely way to enjoy yogurt as a breakfast or dessert. If you’re serving it as a dessert, it would match well with our Cardamom, Pistachio and Vanilla Shortbread.

Two Light As a Cloud Pancake Recipes

flap stack vq

 I’ve combined these two pancake recipes together as they’re both unusually light pancakes as well as high protein. I couldn’t decide which one I like better so you get two to choose from! I hope you’ll enjoy them as much as I do. Be sure to check out the recipe for Maple-Vanilla Walnut Syrup below the second pancake recipe.

Buckwheat Pancakes with fresh Pecans and Blackberry Syrup

1-Buckwheat Pancakes IMG_0123

Away from the Kitchen by Dawn Blume Hawkes
 Recipe by Chef Robert del Grande

There is something about the sound of “buckwheat” when you say it before “pancakes.” It suggests another depth of flavor—an old-time flavor, a bit of tradition, something a little more intriguing than the usual. Buckwheat adds a wonderful nutty, earthy flavor and a deeper, richer color to pancakes. It gives the pancakes a nice country feel. When you add the pecans and the blackberry syrup, it becomes another wonderful world.

Lemon Trifle with Berries

Lemon Trifle with Berries

If you have teenagers, you’ll probably want to skip this blog as the main ingredient in trifle is stale cake. If you actually do occasionally have stale (or extra) cake — with or without teenagers — read on!

If you’re unfamiliar with trifle, it’s a British invention for using  stale cake. Which does lead one to wonder if stale cake is a common problem for the Brits because their teenagers are sent off to boarding school.

Chocolate Peppermint Meringues

Peppermint-Chocolate-Meringues vq

 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

1-Type-1-Maple-Sugar-Pie-IMG_1282

 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.

Kick-Ass Applesauce

Apples and Applesauce IMG_2656_Fotor

 Anyone with a stove, a pot and apples can make applesauce. But, really good applesauce? Use heritage apples and a few special ingredients and you’ve got yourself a kick-ass good dessert!

In 1969 I moved to a ridge along the Mendocino coast.  Through serendipity I ended up in the second oldest farmhouse on the Coast and it came with 29 heritage apple trees! Needless to say, we had apple everything from early autumn until spring.  Apple pie, apple crisp, apple cookies, apple cake, baked apples, candied apples and a whole lot of applesauce.

Amazingly enough, I still look forward to autumn for the apples. Let’s face it, there’s nothing quite like  the snap of biting into a crisp apple and feeling and tasting the juices flood your palate!

A Knock-Out Vanilla-Bean Ice Cream Sandwich Recipe!

Better-Than-It_recipe_photo

Fresh off the press, Jennie Schacht’s latest book, I Scream Sandwich is out in time for summer. Here’s what she says about the following recipe:

The It’s-It company began selling scoops of vanilla ice cream sandwiched between old-fashioned oatmeal cookies, all cloaked in chocolate, at San Francisco’s Playland at the Beach in 1928. By the time I moved to the area in 1978, the It’s-It was a well-established local phenomenon. I’ve filled my version of the novelty with a not-overly-sweet vanilla frozen custard.

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


The Vanilla Company