I’ve always wanted to “make my own “ vanilla. Tada! Here it is. It’s been “perking” 11 months. I used some for a buttermilk pound cake today. OMGEE the flavor is amazing! #GoldenApron23

I'm a professional cake decorator and this is my fondant of choice!

Love to make homemade gifts during the holidays for my coworkers. This is my new thing to make. Nothing better then the smell of vanilla to get me in the holiday spirit.

delish

My mother was such an amazing cook. She and I made this vanilla several weeks before she passed away. I will keep one unopened jar with me until I pass. The others went to family and friends as part of gifts as she intended. This posted recipe is for you mom. I love you always❤

Learn more about homemade vanilla extract here: http://whatsarahbakes.com/2015/11/29/how-to-make-vanilla-extract/

I've been a professional cake decorator for ten years and this is my favorite go-to classic white frosting recipe.

The kids and I are making macarons today and needed something to do with the extra egg yolks. After looking through some pudding recipes, this is what I threw together. It turned out so yummy, plus it's nice and creamy. Make sure to use good quality vanilla extract (or the seeds from a vanilla bean if you have any on hand).

I had ordered some whole vanilla beans to make extract, and I had one bean left over which I didn't want to leave in a cabinet and forget about it. I figured why not have some vanilla sugar to go with the vanilla extract I made for the baking I will be doing during the holidays.

I call this a "slow food" recipe because it takes time to yield results but it's so easy and low maintenance and the flavor, quality, control, and cost savings are all worth the wait. You can maintain the same "mother bottle" over years by leaving about 1 cup of the original extract and swapping out new beans for each new batch or you can start fresh each time.Considering vanilla usage is typically 1-2 tsp per recipe, I have used 1 tsp as a serving. This yields around 3 cups of extract so 144 "servings".The amounts in this recipe yield about a 1.5x strength vanilla. For full 2x strength, increase the amount of beans to 6oz. It is important to weigh your vanilla beans for the best results.Finally, most real vanilla extracts are made with alcohol, even those sold in stores, but if you cannot consume alcohol in any capacity this can be made alcohol free. Simply substitute the alcohol with vegetable glycerin in a 1:1 exchange.#oldfashioned

My sons love condensed milk, and so I thought vanilla condensed milk would probably be delicious too.It will thicken as it cools, so if you boil it down to a thick consistency, the condensed milk will be very firm. Remove the pot from the heat when it looks like it's still not quite ready as it'll continue to cook in residual heat. Recipe by Madamusen

Nothing beats the taste of homemade puddings!:-)