#vanillabean

This apricot vanilla bean jam is a delightful blend of sweet apricots and the subtle warmth of vanilla. The addition of lemon juice and zest brightens up the flavors, making it the perfect condiment for your morning breakfast or as a versatile ingredient in various recipes.

Ingredients: 2 lbs fresh apricots, pitted and diced. 2 cups granulated sugar. 1 vanilla bean, split and seeds scraped. 1/4 cup lemon juice. 1/2 tsp lemon zest.

Instructions: In a large pot, combine the diced apricots and sugar. Let them sit for about 30 minutes to macerate. Add the scraped vanilla bean seeds and the split vanilla bean pod to the pot with the apricots. Stir in the lemon juice and lemon zest. Place the pot over medium-high heat and bring the mixture to a boil. Stir frequently to prevent sticking or burning. Once the mixture boils, reduce the heat to a simmer and continue cooking for about 20-25 minutes or until the jam thickens and reaches the desired consistency. Be sure to stir occasionally. Remove the vanilla bean pod from the jam and discard it. Pour the hot jam into sterilized jars, leaving about 1/4 inch of headspace. Seal the jars tightly with lids. Process the jars in a boiling water bath for 10 minutes to ensure they're properly sealed. Allow the apricot vanilla bean jam to cool completely before storing it in a cool, dark place. Enjoy your homemade apricot vanilla bean jam on toast, scones, or as a topping for desserts!

Prep Time: 40 minutes

Cook Time: 25 minutes

These Vanilla Bean Crepes with Peaches and Cream are a delightful breakfast or dessert option. The crepes are infused with the fragrant vanilla bean seeds, and the combination of sweet peaches and fluffy whipped cream makes them truly irresistible.

Ingredients: 1 cup all-purpose flour. 2 large eggs. 1 1/4 cups whole milk. 1/4 cup granulated sugar. 1/4 teaspoon salt. 1 vanilla bean, seeds scraped. 2 tablespoons unsalted butter, melted. 3 ripe peaches, sliced. 1 cup heavy cream. 2 tablespoons powdered sugar. 1 teaspoon vanilla extract. Powdered sugar for dusting optional.

Instructions: In a blender, combine the flour, eggs, milk, granulated sugar, salt, and scraped vanilla bean seeds. Blend until the batter is smooth and well combined. Let the batter rest for about 30 minutes to allow it to thicken slightly. Heat a non-stick skillet or crepe pan over medium heat and brush it with a little melted butter. Pour 1/4 cup of the crepe batter into the skillet and swirl it around to coat the bottom evenly. Cook the crepe for about 2 minutes until the edges start to lift and the bottom is lightly golden. Flip the crepe and cook for an additional 1-2 minutes on the other side. Repeat with the remaining batter, adding more melted butter to the skillet as needed. In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. To serve, place a few slices of peaches in the center of each crepe, add a dollop of whipped cream, and fold the crepe over. Dust with powdered sugar if desired and serve immediately. Enjoy your delicious Vanilla Bean Crepes with Peaches and Cream!

Prep Time: 15 minutes

Cook Time: 20 minutes

These delightful doughnuts have a fresh strawberry glaze on top and are infused with the rich flavor of vanilla beans. Suitable for any time as a sweet treat or for breakfast!

Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1/2 tsp baking powder. 1/4 tsp baking soda. 1/4 tsp salt. 1/2 cup buttermilk. 1 egg. 2 tbsp unsalted butter, melted. 1 tsp vanilla bean paste. For the strawberry glaze:. 1/2 cup fresh strawberries, mashed. 1 cup powdered sugar. 1/2 tsp vanilla extract.

Instructions: Set the oven temperature to 175C 350F. Mix the flour, sugar, baking soda, baking powder, and salt together in a mixing bowl. Mix the melted butter, egg, buttermilk, and vanilla bean paste in a separate bowl. Mixing until just combined, pour the wet ingredients into the dry ingredients. Spoon about two thirds of the batter into each mold in a doughnut pan that has been greased. A toothpick inserted into the doughnuts should come out clean after baking for 12 to 15 minutes, or until they are golden brown. In a bowl, combine the mashed strawberries, powdered sugar, and vanilla extract to make the strawberry glaze while the doughnuts bake. When done, take the doughnuts out of the oven and allow them to cool in the pan for a few minutes before moving them to a wire rack to finish cooling. Each doughnut should be dipped into the strawberry glaze, letting any extra drip off. After the glaze has set for approximately fifteen minutes, place the glazed doughnuts back on the wire rack. Savor your homemade vanilla bean doughnuts with strawberry glaze!

Prep Time: 15 minutes

Cook Time: 15 minutes

These vanilla bean cupcakes are a delightful treat with a rich and fragrant vanilla flavor. The addition of real vanilla bean seeds in both the cupcakes and the buttercream frosting gives them an extra layer of deliciousness. Perfect for any occasion!

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 teaspoons baking powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, room temperature. 1 cup granulated sugar. 2 large eggs. 2 teaspoons pure vanilla extract. 1 vanilla bean, split and seeds scraped. 1/2 cup whole milk. For the Vanilla Bean Buttercream Frosting:. 1 cup unsalted butter, room temperature. 4 cups powdered sugar. 2 tablespoons whole milk. 1 teaspoon pure vanilla extract. 1 vanilla bean, split and seeds scraped.

Instructions: Preheat your oven to 350F 175C. Line a cupcake pan with cupcake liners. In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside. In a separate large mixing bowl, cream the butter and granulated sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and scraped vanilla bean seeds. Gradually add the dry ingredients mixture to the wet ingredients, alternating with the milk, beginning and ending with the dry mixture. Mix until just combined. Divide the cupcake batter evenly among the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and allow them to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. For the Vanilla Bean Buttercream Frosting: In a large mixing bowl, beat the room temperature butter until creamy and smooth. Add the powdered sugar, one cup at a time, beating well after each addition. Stir in the milk, vanilla extract, and scraped vanilla bean seeds, and beat until the frosting is light and fluffy. Once the cupcakes are completely cool, frost them with the vanilla bean buttercream frosting using a piping bag or a knife. Decorate the cupcakes with additional vanilla bean seeds or sprinkles if desired. Serve and enjoy your delicious vanilla bean cupcakes with vanilla bean buttercream frosting!

Prep Time: 20 minutes

Cook Time: 18-20

These delightful doughnuts have a fresh strawberry glaze on top and are infused with the rich flavor of vanilla beans. Suitable for any time as a sweet treat or for breakfast!

Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1/2 tsp baking powder. 1/4 tsp baking soda. 1/4 tsp salt. 1/2 cup buttermilk. 1 egg. 2 tbsp unsalted butter, melted. 1 tsp vanilla bean paste. For the strawberry glaze:. 1/2 cup fresh strawberries, mashed. 1 cup powdered sugar. 1/2 tsp vanilla extract.

Instructions: Set the oven temperature to 175C 350F. Mix the flour, sugar, baking soda, baking powder, and salt together in a mixing bowl. Mix the melted butter, egg, buttermilk, and vanilla bean paste in a separate bowl. Mixing until just combined, pour the wet ingredients into the dry ingredients. Spoon about two thirds of the batter into each mold in a doughnut pan that has been greased. A toothpick inserted into the doughnuts should come out clean after baking for 12 to 15 minutes, or until they are golden brown. In a bowl, combine the mashed strawberries, powdered sugar, and vanilla extract to make the strawberry glaze while the doughnuts bake. When done, take the doughnuts out of the oven and allow them to cool in the pan for a few minutes before moving them to a wire rack to finish cooling. Each doughnut should be dipped into the strawberry glaze, letting any extra drip off. After the glaze has set for approximately fifteen minutes, place the glazed doughnuts back on the wire rack. Savor your homemade vanilla bean doughnuts with strawberry glaze!

Prep Time: 15 minutes

Cook Time: 15 minutes

Enjoy this homemade frozen yogurt that is creamy and tangy and has the rich flavor of honey and the delicate flavor of vanilla bean. Any time of the year, this treat is great for cooling off.

Ingredients: 3 cups Greek yogurt. 1/2 cup honey. 1 vanilla bean, seeds scraped out. Pinch of salt.

Instructions: Greek yogurt, honey, vanilla bean seeds, and a pinch of salt should all be mixed together in a bowl. Mix everything together well. Put the mixture into an ice cream maker and churn it according to the machine's instructions until it gets creamy. This should take between 20 and 25 minutes. After churning, put the frozen yogurt in a container that can go in the freezer. Freeze for at least two hours, or until it is firm. If you want, you can serve the frozen yogurt scoops with extra honey or fresh fruit on top.

Prep Time: 10 minutes

Cook Time: 25 minutes

Indulge in the perfect blend of sweet and slightly spicy flavors with these Vanilla Bean Marshmallow-topped Pink Peppercorn Shortbread Cookies. The soft and fragrant vanilla marshmallow complements the buttery and slightly spicy shortbread, creating a delightful treat.

Ingredients: 2 cups granulated sugar. 1/2 cup cold water. 3 envelopes unflavored gelatin. 2/3 cup corn syrup. 1/4 teaspoon salt. 1 tablespoon vanilla bean paste. 1 cup powdered sugar for dusting. 1 batch of Pink Peppercorn Shortbread Cookies pre-made.

Instructions: In a mixing bowl, combine the gelatin with 1/3 cup of cold water. Allow it to sit and bloom for about 10 minutes. In a saucepan, combine granulated sugar, corn syrup, and remaining 1/4 cup of water. Heat over medium-high heat, stirring until the sugar dissolves. Once dissolved, stop stirring and let the mixture reach 240F 116C on a candy thermometer. Using a stand mixer, start beating the bloomed gelatin mixture on low speed. Gradually pour the hot sugar syrup into the gelatin, and increase the speed to high. Beat for 10-12 minutes or until it becomes thick and glossy. Add salt and vanilla bean paste to the marshmallow mixture and beat for an additional 2 minutes. Dust a baking dish or mold with powdered sugar to prevent sticking. Pour the marshmallow mixture into the prepared dish and smooth the top with a spatula. Dust the top with more powdered sugar. Let it set for at least 4 hours or overnight. Once the marshmallow has set, cut it into squares or shapes using a sharp knife or cookie cutter. Serve the Vanilla Bean Marshmallow on top of the pre-made Pink Peppercorn Shortbread Cookies and enjoy!

Prep Time: 30 minutes

Cook Time: 10 minutes

Delicate sweetness of Vanilla Bean French Macarons - the perfect treat to elevate any occasion.