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Baking

Guest Post | Elaina from Flavour {Cranberry Pumpkin Drop Cookies}

0 · Nov 9, 2011 · 12 Comments

Come meet Elaina from the beautiful blog Flavour


It was one of those perfect English autumnal days which occur more frequently in memory than in life – P.D. James

 

As the days grow shorter, the winds get colder and the leaves fall from the trees, this is our surefire sign that autumn will officially be bidding us farewell very soon. But until the wonderful harvest from this bountiful season becomes scarce, I’m not giving up on autumn just yet.

…

Read On →

{Holiday Neighbor Gift} Homemade Vanilla Extract

197 · Sep 29, 2011 · 81 Comments

I know, I know… It's still September and we are more worried about apple pie and getting ready for ghouls and goblins, but this fabulous neighbor gift takes some time to make. Homemade vanilla extract is not only elegant and refined, but simple to create for yourself. Don't be scared… it's not laborious hours pressing each and every vanilla bean.  All you have to do is make a simple concoction and then let is SIT. 

I have spent countless hours watching cooking show after cooking with the host always saying, "make sure you use only the best vanilla!"  For years I was perplexed.  How on earth am I supposed to know what the "best vanilla" is?  I have now found out… the best vanilla is the vanilla that you make yourself.  Here is what you will need…

  • Whole Vanilla Beans – I recommend ordering them online, it's way more cost effective.  I ordered mine from Beanilla Trading Company. I decided on the beans from Madagascar.
  •  
  • Vodka – I used the cheapest Vodka I could find. In all of my research, many people say it really doesn't matter. Now, here is the caveat… I don't drink so I don't really know the quality of my vodka vs. other kinds so if you know vodka better you may have more of a preference.

That's it… other than packaging, but I am going to save that post for another day.  Here is what you need to do.

First, you need to carefully slit your vanilla beans length wise starting just below the tip of the bean…

My beans were rather long so I also cut them in half.  Then all you need to do is add your beans to your vodka.  Here is the ratio to follow…

2 large vanilla beans to 1 cup of vodka

If your beans tend to be on the puny side, I would use 3 beans per cup of vodka.  Place your split beans in your liquid, seal and then store in a cool, dark place like a pantry. 

Give it a good shake every few days and after 2-3 months you will have a lovely homemade vanilla. Obviously, the longer you let it sit,it will become darker and more developed.  After your desired amount of time run your new vanilla through a strainer and a couple of layers of cheese cloth and then package it up. 

I am planning on keeping a bottle for myself and then packaging some fun bottles to give away to family and friends for the holidays! 

Here is my cost breakdown…

  • Vodka – $1.35 per cup
  • Vanilla Bean – $1.10 per bean
  • Bottle – $1.00

The bottles I am using hold about a cup of liquid so the total cost for one bottle is $4.55.  I will be generous and round up for other packaging needs like printing, fabric, bottle embellishments and such and I will say my total is, $5.00!  Not bad for an elegant and thoughtful gift for family, friends, teachers and such for the holidays!!

For all of the information on bottles and packaging click here to visit the How to Package your Homemade Vanilla post!

{Recipe} Lemon Crinkle Cookies

68 · Sep 7, 2011 · 47 Comments

Lemons are the quintessential summer fruit and though our summers are {hopefully} winding down to a dull burn, we can still enjoy the pleasures that this snappy little citrus provides.

Conjured into life by Lauren Brennan, these gently sweet, chewy and tender Lemon Crinkle Cookies are award winning, and you’ll know why the moment you take one bite and let the flavors dance on your tongue. Stirred up with zest and freshly squeezed lemon juice and rolled in a soft dusting of powdered sugar, they are the perfect punch for your lemon craving.

Here’s the recipe:

…

Read On →

{Recipe} Simple Vanilla Buttercream

28 · Aug 11, 2011 · 53 Comments

All my life I've never been much of a frosting girl.  I was a cake lover and my sister would always eat my frosting.  That was until I had the most amazing buttercream frosting a few months ago here in Vegas at a place called Project Cupcake. I am now obsessed with buttercream and I vow today to figure out how to make the heavenly concoction.  Maybe Project Cupcake will hook me up with some lessons…

With that said, I am going to start simple and work my way up.  Here is a fabulously easy buttercream recipe that anyone can master.  

 

The trick… make sure the butter is at room temperature!  Do not put it in the microwave to soften. Plan ahead and take the butter out of the fridge an hour or two before you need it and you will have the most divine frosting.

 

Simple Vanilla Buttercream

1 cup of unsalted butter {2 sticks ~ softened}

2-4 cups of powdered sugar {sifted}

1/8 teaspoon of salt

1 tablespoon of good vanilla extract

2~4 tablespoons of milk or heavy cream

In a mixing bowl fited with the paddle attachment, mix the butter at medium speed until nice and smooth.  Turn the mixer down to low and slowly add 3 cups of the sifted sugar.  Once sugar is fully incorporated turn the mixer up to medium and add salt and vanilla.  Add 2 tablespoons of cream and mix for 3 minutes.  Check the consistancy of the buttercream.  If it is to loose, add more sugar. If it is stuff, add more cream.  This recipe is really forgiving so work with it until you have the consistancy that you are looking for.

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Heather from Whipperberry
Hello... my name is Heather and I'm the creator of WhipperBerry a creative lifestyle blog packed full of great recipes and creative ideas for your home and family. I find I am happiest when I'm living a creative life and I love to share what I've been up to along the way... Come explore, my hope is that you'll leave inspired!

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