Who can resist the intoxicating smells of baking cakes or biscuits that waft out of the oven and quickly pervade the entire house, tantalising your olfactory senses until you're crazed with impatience for the timer to ding!
Not me!
And what better time can there to get baking than National Baking Week?
So I'm rather pleased to be able to announce a competition that will surely get you in the mood!
Nielsen-Massey Vanillas, an official partner of National Baking Week (18th – 24th October), is keen to encourage us all to dig out our mixing bowls and get baking.
I'm delighted to be able to offer not one but two lucky Kavey Eats readers the chance to each win a fabulous box of Nielsen-Massey goodies. The boxes include:-
- A bottle of Nielsen-Massey Vanilla Extract (available from Tesco, Sainsbury’s and Waitrose)
- A bottle of Nielsen-Massey Vanilla Bean Paste (available in several independent shops including Lakeland)
- A Nielsen-Massey recipe book (not available to buy in the UK)
- A bottle of one of Nielsen-Massey's Flavoured Extracts (flavour to depend on availability)
So how do you enter this enticing competition?
I'm looking for your favourite baking recipes that incorporate vanilla extract or vanilla bean paste.
Leave a comment telling me about your chosen dish and make sure to include the recipe (or a link to it if you've posted it on a blog) and your tips for ensuring baking success!
The deadline for entries is midnight (GMT) on 24th October 2010. Open to UK residents only.
I shall pick two winners based on my favourite recipes and tips!
Please make sure to include your email address so I can contact you if you win.
Posts
23 comments:
One of the most vanilla intense things I have ever made are petite vanilla bean scones from a Pioneer Woman recipe, but I made these as she suggested with fresh vanilla (Pioneer Woman thinks vanilla should be sainted) Perhaps someone could suggest how the quantities could be amended to make it with the paste as these are truly scrumptious. http://wp.me/pxmpF-mK They are so vanilla-y that they almost have a creamy coconutishness.
So the thing I use the Nielsen-Massey Vanilla Extract for most is Granola (in fact I have nearly run out so I need to restock because I always add a dash to any cakes or cookies) This granola: http://wp.me/pxmpF-oU is a mega easy recipe and saves you a fortune in expensive luxury breakfast cereal. My tip is always to use a proper measuring spoon, the ones like a little ice cream scoop, as a normal teaspoon just doesn't add the full 5ml.
oh so many recipes to chose from and I LOVE the Nielsen-Massey Vanilla Extract, it's truly the only one I use... I think, because the summer is now officially over I have chosen this very sunshiney Rhubarb and Honey icecream: http://belleaukitchen.blogspot.com/2010/05/rhubarb-and-honey-ice-cream.html which has that subtle vanilla taste, so important in a custard, which really sets off the rhubarb and honey so perfectly... hope you like it and happy happy birthday for yesterday! x
Oh I LOVE their Vanilla Extract! It's the only one I ever use and a tsp of it seems to go into practically everything I bake!
Will try to think of a vanilla heavy recipe though to enter ^_^
This is the good stuff, isn't it? :-) I realised it's part of my current favourite recipe - caramel popcorn, as just blogged http://bit.ly/c6DJ3m and also it's the *crucial* ingredients in buttermilk pancakes. Really gives them a lift!
Martha Stewart (the American version of Delia-- but better LOL) always recommends this particular brand, and I ALWAYS listen to Martha, she's never steered me wrong.
Here is a great vanilla shortbread recipe where vanilla is definitely the star of the show. The recipe uses extract and vanilla beans (though vanilla bean paste would work a treat too).
http://www.donutstodelirium.com/2009/04/vanilla-shortbread/
Have a wonderful weekend!
*kisses* HH
Whoah, synchronicity! Only yesterday I made and blogged regarding my fruit scones which use vanilla extract. :) Recipe and blog post are at http://jennyeatwellsrhubarbginger.blogspot.com/2010/10/fruit-scones.html We've been tucking into the little fellas ever since and can recommend them!
Some lovely entries so far, keep them coming!
Hi Kavey
This is a must try recipe and I of course used the Nielsen Massey extract! See link below.
http://dnaequalsfood.wordpress.com/2010/08/09/daddy-desserts-baked-vanilla-cheesecake/
Nuala
I always use Nielsen Massey extract and paste - both are gorgeous in vanilla cupcakes. Have just made a Victoria Sponge using the paste and its divine. We stayed in the town Nielsen Massey is made in in Holland - alas we couldn't tour the factory!
Will have to post a recipe in the next few days for a chance to win!
Does ice cream qualify for your competition, especially if it contains an ingredient that needs baking/grilling beforehand?:)
If yes then this Caramelised Brown Bread ice cream is definitely my top pick- a truly unique 18th-century Victorian flavour that deliciously combines rustic bits of caramelised brown crumbs with a rich vanilla cream and meringue base. The most stunning bit? It's beautifully smooth and creamy WITHOUT needing an ice cream machine!
http://bakecookeat.blogspot.com/2009/04/caramelised-brown-bread-ice-cream.html
Not many tips required as it's so simple, all I can say is use proper full-fat double cream and a good vanilla extract not artificial flavouring. Also ensure your whisk and bowl are totally dry and grease-free before attempting to beat the egg whites, otherwise they won't stiffen.
Enjoy!:)
Samantha Tan
The Mini Sam Tan Kitchen
bakecookeat@gmail.com
Vanilla is one of my favourite flavours! I think my deconstructed rhubarb & strawberry crumble is my favourite vanilla-y dessert of recent times. The combination of vanilla, rosewater, rhubarb and strawberry is just fragrant and magic.
75g rolled oats
2tbs caster sugar
1 bunch rhubarb
500g strawberries
2tbs caster sugar, extra
1tbs vanilla extract
1tbs rosewater (depending on the strength of your rosewater - you don't want it to smell like soap)
Half-fat creme fraiche
Toss the oats and 2tbs caster sugar together & spread on a baking tray lined with baking parchment. Toast under the grill, watching like a hawk and shaking from time to time, until the sugar caramelises evenly. Set aside to cool.
Cut the rhubarb into chunks, halve some of the strawberries and leave the rest whole. Place in an oven-proof dish (I used a flat enamelled cast iron dutch oven) with the rest of the sugar, the vanilla and the rosewater. Bake, uncovered, in a 180C oven for about 20 minutes or until the rhubarb is tender but not mushy. Allow to cool a bit.
To serve, divide the warm fruit compote between glasses, top with a dollop of creme fraiche and sprinkle with a spoonful of the caramelised oats.
I use loads of vanilla in my baking, one recipe that I love is Summer Berry Pavlova, using vanilla extract.
My tip would be to use vanilla paste in recipes that are light coloured so you can see the vanilla flecks, like sponges, custards and ice creams.
I would use it in a deliciously light spongy and fluffy Genoese Cake. The trick here is to beat the eggs and sugar for about 10 minutes and add a decent amount of vanilla and a bit of melted butter for a wonderful richness. Make sure to sift the flour 4 or 5 times for a very light texture. Bake for only 18-20 minutes and take out and allow to cool.
Whip up some cream with vanilla seeds and a dash of extract and top the cake. I love adding fresh berries on top too. Divine!
LOVE vanilla paste - it's gorgeous mixed into some creme fraiche to have w warm plum and orange compote and digestive biscuits! But as for a recipe...A very naughty but yummy cake - vanilla and white chocolate Victoria sponge.
This is my own approximation of an amazing birthday cake made by the Lieths school for a friend’s 18th. They served it with fruit coulis and hot white chocolate sauce...
So for the cake - a normal cake recipe (150g each SR four, caster sugar and slightly salted butter, 3 eggs), 2 bars good white chocolate, 1 little pot of double cream, 1tsp vanilla paste, raspberries – fresh or thawed frozen, raspberry jam.
Follow a normal sponge procedure (creaming butter and sugar, sifting in flour and beating in eggs). You can add some chopped white chocolate to the mix – I like how it goes all fudgy on the bottom of the tin. Bake in an 8 inch round cake tin at 150ish degrees for around 30mins or until nice and golden and an inserted skewer comes out clean. Let it cool on a rack. Melt the white chocolate with some cream in a bain marie, stir in the vanilla paste – check if it needs a bit more. Let that cool a bit. Smoosh up the raspberries with some jam (jam on its own WILL NOT DO – the finished cake would be too sweet – it needs the sharpness of fresh raspbs). Cut the cake in half, so you have a top and bottom. Spread the raspberry mixture over the bottom half, and some of the vanilla-y white chocolate ganache on the other. Sandwich together, then spread the rest of the ganache over the top of the cake. If you can wait, chill for a while in the fridge to help the chocolate set. SNARF!
My very favourite vanilla recipe is for marshmallows, and they really appreciate good quality vanilla so you can really taste it.
It makes a lot of marshmallows so I have to have to share them, which is a bit of a shame!!
http://lazygiraffejewellery.blogspot.com/2009/12/vanilla-marshmallows.html
Here you are
http://fussfreeflavours.com/2008/02/almost-healthy-sticky-toffee-pudding/
My sugar free almost healthy sticky toffee pudding. It also contains carrots and parsnip and does not taste at all healthy.
This is one of my fav cake recipes its a real comfort food of mine and i only ever get it when i go and visit my fiances nan (whos american originally)as i cant make it as well as she can!!
Ingredients:
* 2 cups flour
* 1/2 cup cocoa
* 1 1/2 teaspoons baking soda
* 1/4 teaspoon salt
* 1 cup sugar
* 3/4 cup mayonnaise
* 1 cup water
* 1 teaspoon vanilla extract
Preparation:
Sift together the flour, cocoa, soda and salt. Cream together the sugar, mayonnaise, water and vanilla. Add dry ingredients to the creamed mixture; stir until well blended. Pour batter into greased and floured layer cake pans (or a 9- x 13-inch pan). Bake at 350°F. for about 25 minutes.
REMINDER: Please provide your email addresses so I can contact you if you win!
I used Nielsen-Massey Vanilla Extract in my Giant Cupcake - http://extremehousewife.blogspot.com/2010/09/giant-cupcake.html - it really helps a basic sponge mix and this recipe was even better because I used sweetener instead of sugar. It really worked, none of my friends noticed the difference!
laura dot hadland
@
yahoo . com
This fudge is a great treat.Got to be patient and keep the heat under control after reaching initial boiling point. I WILL get it right soon on a consitent basis! ;)
Vanilla fudge
450g Caster sugar
50g Unsalted butter, diced
170g Can evapourated milk
150ml Full fat milk
1/2tsp Vanilla extract
Lightly oil a shallow non-stick baking tray – about 18cm.
Gently heat the sugar, butter and milks in a metal saucepan, stirring with a wooden spoon until all the sugar has dissolved.
Bring to the boil and bubble away gently, stirring continuously (and I mean all the time with no breaks!) for 25 – 30 minutes.
When the mixture reaches 116C, remove from the heat and add the vanilla extract.
Beat until the mixture becomes thick and pale in colour, then pour into the baking tray and leave to cool. When cold cut into 2.5cm squares.
Scruffy99@hotmail.co.uk
Entry received by email:
Hi Kavey
We've recently returned from a little break to Spain and have finally managed to track down and use our lovely Nielsen-Massey Vanilla Extract in this scrummy recipe. Unfortunately all that to-ing and fro-ing means we're rather late trying to post it and we're not really sure how to go about it! Here's hoping that this will reach you and will be eligible for the competition - it's very yummy!
MICROWAVEABLE CHOCOLATE FUDGE PUDDING
INGREDIENTS
Sponge
· 100g self-raising flour
· 100g caster sugar
· 25g cocoa
· Pinch salt
· 1 egg, beaten
· 60ml milk
· 5ml Nielsen-Massey Vanilla Extract
· 50g butter
Sauce
· 100g brown sugar
· 25g cocoa
· 150 ml water
METHOD
Sponge
· Put first 4 ingredients into a mixing bowl.
· Melt the butter in a small basin for 45 secs on medium.
· Add to mix with remainder of sponge ingredients and beat well.
· Pour into a lightly greased 1litre basin and level off.
Sauce
· Mix together the sugar and cocoa.
· Heat the water for 30 secs on high and pour over the mixture.
· Cook on high for 5-5½ mins
· Serve from basin with accompaniment of your choice
TIPS
· You can end up with lots of bowls to wash so we use the same bowl for mixing, cooking and serving the sponge (and we don't grease it).
· This is soooo full of calories that exercise beforehand is recommended.
· Doubling the recipe works equally well - just watch your cooking times and use a big bowl.
Enjoy - it's delectably, delicious.
Hope all is well with you both, all the best Gill and Robin, the Skyloftians from Beaminster
Hi Kavey
To follow up my Daddy Desserts, vanilla cheesecake. my email address is nualakelly@gmail.com
Nuala
I'm too late to enter but I must get some of their paste. My favourite vanilla recipe is Rachel Allen's Vanilla Shortbread Cookies... and ice cream obviously!
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