Vanilla sugar can be used just like granulated sugar in baking, or use it to make coffee or tea extra craveworthy. Give it time to marry in a cool, dark place, and you've got yourself a sweet little piece of heaven. Just like with extract, cram a cute jar full of sugar and beans. If you can find them, Grade B beans are the way to go for making homemade extract, no doubt about it. grapes), and because there's less moisture, you'll get more beans to the pound. But what that means is that the vanilla flavor in the beans is actually more concentrated (think raisins vs. That's because Grade B beans aren't the prettiest-they may be drier, a bit split from hanging out in the sun too long or somesuch. But if you tell a vendor like Vanilla Saffron Imports that you want to order a bunch of Grade B beans from them for extract making, you'll save money AND get a more intense extract. And they make great extract, don't get me wrong. Grade A beans are the glossy, sexy whole beans that we're all most familiar with, and their price reflects their lovely aesthetic. It should be noted that there are two grades of vanilla beans: Grade A and Grade B. Which means you should get started, like, today. Whatever booze and bean you decide to pair, allow for about 6 to 8 weeks of hangout time for the extract to reach full strength. Example: Tahitian vanilla with light rum? I ain't mad 'atcha. There's an interesting little vanilla tasting notes section in the book that outlines the different flavor nuances of various origins of vanilla from around the world, and the flavors with which they pair especially well, which makes for a really fun way to create your own special blend of vanilla extract. But you can get creative with things like light rum, dark rum, bourbons, etc. Vodka is my booze of choice here-no comments from the peanut gallery-because it's colorless and flavorless, and a mid-level quality of vodka isn't too expensive and does the job just fine. Simply fill an 8-ounce bottle or small mason jar (I love the crystal-cut kind for a sweet, vintage feel) with liquor, and shove in anywhere from two to five whole vanilla beans, split lengthwise, depending on how intense you want the extract to be, and how generous you're feeling. I'll let you in on a little secret: there's nothing fancy to see here. The obsession of better food bloggers everywhere. So now that you know how to get a bundle of well-priced, good-quality, fragrant vanilla beans in your hot little hands, let me pass on a few DIY gifty ideas from Pure Vanilla, as a little present from me to you: Buying vanilla beans at retail will make your wallet cry. But the bottom line is that ordering online will save you tons of cash. But! I am kind of an expert at sourcing the best beans at the best prices by now, so can I just recommend Vanilla Saffron Imports (don't let the sparse website and packaging dissuade you-this place is the real deal) and Beanilla? Some folks find good vanilla deals on Amazon as well. To start, you'll need to get yourself a bunch of vanilla beans, which I know can be pricey. And, like so many things in my life these days, it all starts with the genius of vanilla. ![]() Seriously, you can crank out a dozen gifts or more in a matter of hours, suitable for giving to everyone from your mother to the mailman. But even though we're barreling towards a whole lotta fa-la-la-la-la!, now is the perfect time to crank out awesomely inexpensive, handmade holiday presents that seem all highfalutin, and are perfect for blowing minds and taking names. Do you know what you're doing for gifts this year? Clearly, given the above paragraph, I do not. ![]() So! Here we are, inexplicably teetering on the edge of the holiday season. Turns out that time moving at warp speed isn't exactly conducive to a massive case of pregnancy brain. I'm sure it didn't go exactly that way, but it sure feels like it. Somewhere in there my first baby turned four (four!!) and then a few blinks later I had a second cookbook come out. Hours later, I discovered that we would be thrown into the newborn abyss once again. Because in my feeble mind, it seems that just a couple months ago we were ringing in 2012, and then a few weeks after that my first cookbook was unleashed onto the world. How is it November already? HOW? This is all just bananas to me.
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