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

SHOPPERS, PLEASE NOTE:

We will be closed Friday, December 21st through Sunday, January 6th. Orders placed during this time will be shipped upon our return.
Orders must be placed by Noon on December 20th in order to ship before our holiday closure.

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

Cakes

The World’s Best Blondies

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Move over brownies. The World’s Best Blondies are gaining popularity one bite at a time! A meringue-like top, chewy bottom and really delicious!

You can use chocolate in blondies if chocolate isn’t an issue.  I like chopping chocolate from a large bar and include all the little pieces as they melt into the dough, though chips work fine as well. You can substitute butterscotch chips, peanut butter chips, even chopped Heath bars. Or, keep it simple and just use chopped nuts.  If you are adding chips, however, you may or may not want a whole cup of toasted nuts — it’s your call.

Flo Braker’s Flourless Chocolate Torte

Flo Braker flourless chocolate torte

This rich, creamy, dense flourless chocolate cake serves as a perfect dish for Passover Seder. A little goes a long way, so it can easily feed a crowd, but it also keeps well for left overs. A delightful dessert for those on a gluten free diet, this cake is versatile and delicious. Don’t expect leftovers unless you are four or less enjoying this cake. It’s exceptionally good!

Butterscotch Cake

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This decadent rich cake can be served throughout the year but is perfect for welcoming Spring. You can enjoy it with or without the frosting or chocolate honeycomb, or you can serve it plain with a dusting of powdered sugar. As strawberries become available, enjoy it with a big of caramel topping or whipped cream and sliced berries. Any way you serve it, it will be enjoyed!

Best Damn Lemon Cake

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Recently I’ve been revisiting some of the recipes posted on The Vanilla Company site to enhance them with photos.  I admit, I keep choosing desserts that I love and that go well with fresh berries. After all, it’s the season! That said, who doesn’t like a lemony-fresh, dense,  slice of cake that has been partially covered with strawberries or raspberries soaked in raspberry wine?

Let Them Eat Cake Pudding!

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It’s the end of the holiday season.  You’re cleaning out the refrigerator and discover a big chunk of stale pound cake wrapped in foil. Or, there’s the nut cake you were gifted; you’ve meant to serve it before now but it’s gotten too dry. No need to waste what you’ve already got as stale cake just begs for new life!

Vanilla Cupcakes with Mascarpone Vanilla Cream Frosting

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Have you noticed how many baked goods will lead with “Vanilla” but the cake, cookie, etc. tastes completely bland and doesn’t have the signature flavor of pure vanilla? If so, you will really enjoy this recipe. Not only does vanilla flavor come through loud and clear, the Mascarpone frosting is so good you’ll want to eat it by the spoonful right from the bowl! A perfect recipe to give as a thank you gift, but make sure you make extra for yourself!

Jam Cakes

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Jam cakes are a quick-to-make dessert with ingredients usually found in refrigerators and pantries. The recipe makes six or more cupcake size “cakelets,” depending on the size of your tins.  You can use whatever type of jam you’d like. In the photo above I’ve used raspberry jam. In the photo below I used lemon curd. The cakelets were very lemony and delicious. I’ve also sometimes skipped the glaze and used powdered sugar instead. Perfect for an afternoon treat or packed for lunch at school or work.

Viennese Holiday Pannetone

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Viennese Pannetone, is a molded cake filled with currants and only loosely similar to the Italian pannetone, which is a yeasted bread. What I love about this recipe is that it’s easy to make and it makes a lovely holiday gift for friends and family. It adds festive color and flavor to holiday feasts, afternoon tea and brunches. If you are making these cakes ahead, they do well with a little Kirschwasser (unsweetened cherry brandy), Grand Marnier or brandy sprinkled on them when they come out of the oven. Wrap them well and store in the refrigerator. Flavors develop nicely within a few days.

Oat Flour Fruit Basket Cake

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 Excerpted from Flavor Flours by Alice Medrich (Artisan Books). Copyright © 2014. Photographs by Leigh Beisch.

Alice says, “Too simple for words: soft, tender layers of oat flour génoise are filled with preserves, whipped cream, and fresh berries. Team strawberry preserves with fresh strawberries, or pair them with apricot or peach preserves instead. In winter, swap the berries for diced bananas. It will be hard not to eat leftovers for breakfast—but there’s nothing wrong with oats and fruit for breakfast.”

Oat Flour Sponge Cake

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Excerpted from Flavor Flours by Alice Medrich (Artisan Books). Copyright © 2014. Photographs by Leigh Beisch.

Oat Flour Sponge Cake
Serves 8 to 10

Alice says, “Oat flour turns a plain-Jane sponge cake into something elegant with the subtle but distinct flavors of butterscotch or toffee. The crusty edges I picked off my first oat flour sponge cake were delicious with my coffee.”

Chocolate Oblivion Tart

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 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.

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…

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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