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Vanilla Pomegranate Oatmeal Cookies

As we enter the holiday season, we wanted to share this recipe that has our mouths watering. What a delightfully perfect time of year to use those colorful pomegranates along with your Lágrima vanilla. Thank you Zainab at Blahnik Baker for sharing your favorite recipes that feature Lágrima!

 

Ingredients:

10 tablespoons unsalted butter, softened

½ cup plus 2 tablespoon granulated sugar

½ cup plus 2 tablespoons light brown sugar

1 egg, room temperature

2 teaspoon pure vanilla extract (I used Lagrima Vanilla extract)

1 cup cake flour, sifted

¾ cup bread flour

½ teaspoon baking soda

½ teaspoon sea salt

1 ½ cups old fashioned oatmeal

1 cup chocolate chips

½ cup pomegranate seeds (drained and dried on a paper towel)

 

Directions:

In a medium bowl, whisk together the flours, baking soda, salt and oatmeal. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars until light and fluffy about 2 minutes. Add the egg and vanilla extract and mix until combined. Add the dry ingredients and mix until just combined. Using a stiff rubber spatula, fold in the chocolate chips and pomegranate seeds.

Cover dough with plastic wrap and chill for 30 minutes to an hour.

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone mats.

Using a medium cookie scoop, arrange dough balls 2 inches apart. Bake cookies for 12-14 minutes or until lightly golden around the edges. Remove from oven and let cool on baking sheet for to minutes before transferring to a wire rack. Cool completely.

 

Adapted from Baked by Rachel

 

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Danielle Stroble December 09, 2013 3 tags (show) Add a comment

St. Louis Gooey Butter Cake by Allie from Baking A Moment

For those of you who don't know, St. Louis holds a special place in the hearts of Rebekah and Neil. They went to college in St. Louis.

What does all of this have to do with recipes? Allie from Baking A Moment has a butter cake with its origins in St. Louis and it takes us down memory lane. Also, our stomachs rumble -- it looks amazing.

Please, pour out the love to Allie at Baking A Moment and visit her wonderful site and explore her wonderful recipes.

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Neil Beam November 21, 2013 5 tags (show) Add a comment

Walnut Apple Snack Cake by Yvonne at Tried and Tasty

Yvonne of Tried and Tasty is at it again. This time it is serious: Walnut Apple Snack Cake - meaning she is serious about her love for apples, cake, caramel, and ice cream.

Everyone of her posts have a 'My 2 Cents' section. This one is quite flattering to Lágrima - *ahem*. Head on over to Tried and Tasty for some humor and apple passion. We just love her!

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Neil Beam November 21, 2013 5 tags (show) Add a comment

Pecan Pie Cheescake from Yvonne at Tried and Tasty

Who doesn't love cheesecake?!? It is cheese after all so it must be healthy. Don't worry about the butter, sugar and cream.

We met Yvonne at a vanilla party in Salt Lake City in early November and became instant fans with her site: Tried and Tasty. She posted this wonderful recipe just in time for the holidays. Plus, her post is hilarious and she is a fan of Lágrima. What else could one want in life?

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Neil Beam November 17, 2013 3 tags (show) 2 comments

Really Vanilla Crepes from Erin at Wholly Delicious Dishes

We spoke with Erin from Wholly Delicious Dishes after her family cooked crepes with Lágrima vanilla. The story goes: crepes are made quite frequently in their family.  However, most recently when the crepes were prepared with Lágrima vanilla her children remarked that they were extra delicious and something was different. Indeed, something was - the vanilla, of course.

We just had to quote from Erin's post because she summarizes what we are hearing from just about everyone who has incorporated Lágrima vanilla into their cooking.

This stuff is awesome! There is vanilla and there is vanilla, but this my friend, is VANILLA. The flavor is pure and sweet, very fragrant yet not over powering. What comes to mind with this particular formula is it provides a “clean” taste element to the end product. It’s interesting how changing up one ingredient can turn food from so-so to Sooooo-good. Lagrima vanilla is one such product.

Thank you Erin! We are so thrilled that you love the product and share our values for great food.

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Lágrima Maple Vanilla Blondies

It was our turn to bring desert for a weekly family get together and we had everything in the house to make a wonderful combination:

We were just missing something to tie everything together. This is when we dug out the old family cookbook that Nei's mother had assembled when he and Rebekah were married nearly 15 years ago and we found an unattributed recipe that seemed just perfect. This recipe mixes up really fast and makes an gooey blondie (not a brownie) that is great to melt ice cream over.

Lágrima Maple Vanilla Blondie:

1/2 cup butter, softened

2 cups light brown sugar

2 eggs

1.5 tablespoons Lágrima vanilla extract (that's right - tablespoons)

1.5 to 2 tablespoons real maple syrup (depending on taste)

2 cups flour

1.5 teaspoons baking powder

1 teaspoon salt

Optional: a teaspoon of cinnamon and 1 cup chopped nuts

 

Preheat the oven to 350 degrees F.

Whip the butter and combine with the brown sugar. Add the eggs, one at a time. Add the vanilla extract and maple syrup. Combine the dry ingredients (add the cinnamon here if you wish) and fold into the wet ingredients until just combined. Stir in the nuts if you are using them.

We like our blondies thick and gooey so an 8 x 8 inch or 9 x 9 inch square pan is great. (don't forget to grease the pan).

Bake for 30 minutes and check for a knife that they are done. I find these are still great a day after baking, but for a real treat, eat them just 15 minutes out of the oven.

Let us know what you think.

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Neil Beam November 09, 2013 2 tags (show) 25 comments

Cardamom Vanilla Bean Layer Cake by Jennifer Farley at SavorySimple

Well, here is a work of art that you can eat. Jennifer Farley of Savory Simple has combined two of our favorite flavors (her's too) into this masterful layer cake. Her photography is delightful; her use of vanilla is generous (tablespoons!) plus she uses the vanilla beans themselves. We can't do the recipe or the imagery justice here - click on over to Savory Simple and see for yourself.

 

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Neil Beam October 23, 2013 5 tags (show) 2 comments

Allie's Simply Perfect Salted Carmel Sauce

It was such a wonderful surprise to see a recipe from Allie's Baking A Moment blog include Lágrima vanilla. Allie picked up a sample bottle of Lágrima at the 2013 International Food Blogger Conference - IFBC 2013 - held in Seattle this September.

We are thrilled with her enthusiastic feedback and even more thrilled with this Simply Perfect Salted Carmel Sauce.

Her attention to detail, including step by step instructions with accompanying photos, make this recipe (and her entire site) an absolute pleasure. Please visit Baking A Moment -- her photography and recipes made us instant fans -- we expect you'll feel the same.

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Neil Beam October 02, 2013 3 tags (show) 71 comments

Grandmama Epstein's Famous Cookies

Grandmama Epstein's Sugar Cookies with Vanilla Butter Cream Frosting is submitted from the kitchen of Catherine Lenox - Texas, 2013

Catherine and Rebekah met at Clark Animal Hospital in St. Louis when they were both kennel attendants -- this is one of those jobs you take so you can apply to veterinary school and have at least one mention of 'experience' on your resume. Fast forward 10 years and a passion for food and animals still thrives. Catherine is now a veterinary nutritionist living in Houston, TX and operates Lenox Veterinary Nutrition Consulting.

Thank you Catherine -- we love your cookies!

Ingredients:

1/2 cup butter
1 cup sugar

1 egg
1 teaspoon 
Lágrima Pure Vanilla Extract
1 tablespoon cream or milk
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt

How to make these cookies:

Cream butter until soft, then beat in sugar, egg, vanilla, and cream.  Mix dry ingredients together, and stir in.

2 options from there:
  • You can roll the dough into a log and chill thoroughly, then cut a piece of dough off the log and roll out on a well-floured cutting board.  Cut into shapes desired with cookie cutters.  Keep the dough refrigerated until you are ready to roll it out - the dough will roll out better if it stays chilled.

-or-

  • Roll dough into balls and press onto cookie sheet - this will make thicker cookies.
Bake at 350 degrees F until golden brown - baking time will depend on the oven and the option selected (thinner cookies bake faster). My grandmother's recipe actually doesn't even have a bake time on there - she was like that in the kitchen, she just had a sixth sense for when things were done. Allow the cookies to cool before frosting.

Vanilla Butter Cream Frosting*

1/3 cup butter
3 cups sifted powdered sugar
1 1/2 teaspoons 
Lágrima Pure Vanilla Extract
3-4 tablespoons milk or cream

Mix ingredients in a mixer or by hand.  If it is too thick, add more milk.  If too runny, add more sifted powdered sugar.

Cook's Note: Adding a lot more more milk than the recipe recommends makes the frosting spread on the cookies more easily.
*Adapted from a Betty Crocker cookbook. 

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Rebekah Beam July 10, 2013 3 tags (show) 4 comments

Nonna's Almond Biscotti with Lágrima Vanilla Extract

This is an incredible biscotti recipe!!  The flavor and texture are superb, and the biscotti gets raving reviews from everyone who tries it - even from those who don't claim to be biscotti fans. It's designated as an Italian recipe, but it is virtually identical to the mandelbrot (camische bread) recipe handed down through generations of Jewish women as well! Enjoy!

Ingredients

1 cup sugar
1 stick unsalted butter, melted
3 tablespoons brandy
2 teaspoons pure almond extract
1 teaspoon pure vanilla extract
1 cup whole almonds with skin, lightly toasted, cooled, and coarsely chopped
3 large eggs
2 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt

How to make this biscotti

Stir together sugar, butter, brandy, and extracts in a large bowl, then stir in almonds and eggs. Stir in flour, baking powder, and salt until just combined.
Chill dough, covered, 30 minutes.
Preheat oven to 350°F with rack in middle.
Using moistened hands, halve dough and form 2 (16-by 2-inch) loaves on an ungreased large baking sheet.
Bake until pale golden, about 30 minutes. Carefully transfer loaves to a rack and cool 15 minutes.
Cut loaves into 3/4-inch slices with a serrated knife.
Arrange biscotti, with a cut side down, on a clean baking sheet and bake until golden, 20 to 25 minutes. Transfer to rack to cool completely.
 
Cooks' note:
Biscotti improves in flavor if made 1 to 2 days ahead. Keep in an airtight container at room temperature.  Also amazing dipped in chocolate!
Gourmet
January 2009
by Toni Oltranti

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