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

Almond Rum Cake

This delicate Rum Almond Cake was conceived as a coffee cake  but it deserves to be elevated to a much higher status if for no other reason than it’s too boozy for a 10:00 am coffee break! As you can see from the photo, it was the ideal New Year’s Eve cake — moist, flavorful and rich enough that a small slice was sufficient.

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Buche de Noel

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Although the French name for this beautiful dessert means Christmas Log, the origins of the custom of bringing in a Yule log, building a blazing fire, then lighting candles from it are pagan in origin as is the Christmas tree and decorating with holly and other greens.  I like to think of these ancient traditions as a way to bring light and joy into the dark nights of winter for everyone, regardless of our ancestry or religion. And what could be prettier than a chocolate sponge cake filled with cream, frosted with chocolate ganache and dusted with snowy powdered sugar? Add some meringue mushrooms or sprigs of holly, and you have a lovely and meaningful completion of a holiday meal. 

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Vanilla Butter Cake with Chocolate Dulce de Leche

This luxurious cake from Susie Norris’s most recent book, A Baker’s Passport, is all about the Americas — in this case Mexico — as both chocolate and vanilla are native to tropical Mexico, Central and South America. The cake is filled with vanilla flavor and then soaked with the caramel notes of sweet milk (Dulce de Leche) along with a bit of  chocolate. If you are having a dinner party or event focused on Mexican food, the Vanilla Butter Cake with Chocolate Dulce de Leche would be culturally appropriate as well as a very popular dessert!

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European Plum Cake

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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.

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Jam Cakes

Jam Cakes are a quick, cheerful, dessert with ingredients that you’re bound to have, unless you  haven’t been to the store in weeks. The recipe makes six or more cupcake size “cakelets,” depending on the size of your tins.  Perfect when you can’t stop thinking of something sweet but you don’t want an entire cake. That said, the recipe is a snap to double. 

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Sticky Toffee Pudding

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During my time in Devon, England, one of my goals was to try Sticky Toffee

Pudding. For those of you unaware of English vernacular, “pudding” is used interchangeably with “dessert” and includes cakes, and other baked goods. To add to the confusion, puddings can also be savory, such as Yorkshire Pudding, which is served with roast beef. So Sticky Toffee Pudding is actually a cake that can be baked or steamed and is smothered in a caramel-like sauce.

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Chocolate and Beet Fudge Cake

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 Courtesy of Janet Sawyer, Little Pod, UK

Chocolate and Beet Fudge Cake may sound off-putting but, in fact, the beets provide moisture, sweetness and some heft to the cake but the cake doesn’t taste at all like beets. Chocolate wins the honors here, so you want to use good quality chocolate when making this rich cake. It’s truly a delicious recipe that Janet served for the first anniversary party for Little Pod, our “sister” vanilla company, which was held at the Chelsea Physic Gardens in London.

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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.

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Apple Fritters

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It’s apple season again. Makes me think of returning to school with the ubiquitous apple in my lunch box. How about you?
 
While the supermarkets carry the standards like Red Delicious, you can usually find the tastier heritage varieties filling the farmers markets and countryside fruit stands. Yesterday when I drove the back roads of Watsonville to visit a friend, there were rows of trees loaded with Yellow Delicious, Newtown Pippins, Jonagolds and other heritage varieties. I picked up some Jonagolds and Yellow Delicious at my local farmers market; the old fashioned apples are worth seeking out.
 

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A Vanilla Chiffon Cake to Celebrate Spring

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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 :

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Vegan Lemon-Vanilla Cupcakes

 

First, I admit I’m not a vegan or even a card carrying vegetarian (though I lean in that direction), but I have friends who are and I like wowing them with a new dessert on movie nights. I also love learning new techniques, culinary styles and recipes from different cultures and regions. So cooking and baking vegan intrigued me.

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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.”

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Vegan Chocolate Cupcakes

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Although I’m not vegan, I have dear friends who are. I’m also always looking for recipes that can accommodate family and friends with food allergies or food intolerance issues. When I read on food 52 about Joanne Chang’s cupcakes, I saw a winner. Joanne, who owns Flour Bakery in Boston, has created a recipe that is moist, deeply flavorful, and fully satisfies the craving for chocolate and the desire for a rich, moist cake or cupcake — vegan or otherwise!

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Lamingtons

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While there seems to be some debate regarding the origin of their name, which you can read more about here, there is no debate that Lamingtons are a favorite treat among Australians – So much so that they have a full day dedicated to them – July 21st! We found them to be such a clever way to repurpose left over pound cake or sponge cake that you no longer have to go down under to enjoy this adorable little treat. Enjoy these tasty morsels of chocolate and coconut dipped confection in July or any other time of the year. Tiny bite sized cakes, they’re perfect for tea or an after supper sweet.

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Italian Custard Cake

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Courtesy of Weezie Mott

Weezie Mott ran a cooking school in Alameda.  She and her husband, lived in Italy for several years and later led European culinary tours for years. When Weezie served me this cake, it was love at first bite. I immediately asked for the recipe and promised my undying loyalty. It’s a little labor intensive, but you will receive so much praise for your effort that you won’t mind in the end.

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Guinness Gingerbread Cupcakes with Lime-Vanilla Frosting

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 Adapted from David Lebovitz’ Ready for Dessert

In honor of Irish heritage (mine and a lot of other Americans who also have Irish ancestors), I wanted to make something special for those who celebrate St. Paddy’s Day. Unfortunately, the Irish are not known for their desserts. However, Guinness Stout is in every Irish pub and is the beverage of choice on March 17th.

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

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