Wonderous Vanilla

Vanilla is such a wonderful thing, isn't it?

I've been researching vanilla ice cream recipes, and came across this one. part of it includes a vanilla sugar recipe.
Vanilla sugar? hello! i LOVE vanilla sugar.... i use it in my hot chocolate recipe, and would use it elsewhere, except that it's so stinkin' expensive!!! a few tablespoons for $4?

Now, i like the recipe but there was no way i was buying an OUNCE of vanilla beans. at my rough estimate (the two beans i bought being 4g and about $6) it'd cost me about 40 dollars for an ounce of beans.  This being said, i altered the recipe. here's what i did:

Vanilla Sugar, in two parts

2 vanilla beans
3 1/2 cups vanilla sugar, divided

you will also need a mortar and pestle, a sharp knife and cutting board, and containers to store your sugar, as well as a sieve.

1. Slice open the vanilla beans. Use the knife to scrape out the seeds and juicy bits. Add these to the mortar, along with sugar (up to 1/2 cup, depending on size of mortar). Macerate thoroughly, to break apart the seeds and the fleshy bits. Add remaining sugar (to a total of 1/2 cup) and stir, then sieve to remove fibrous bits.

This vanilla sugar can be used in ice-cream making at a rate of 1tbsp sugar = approximately 1/2 tbsp vanilla extract. 

2. Take remaining pods, and dice finely. In batches, mash them with sugar, then strain out the bits, adding them back to the mortar. Repeat until either A) the sugar no longer becomes sticky and brown tinted or B) your arms get tired.  Add the bits and remaining sugar (i used 3 cups total) to a container. store for two weeks to allow the flavor to leach fully into the sugar, then strain out the bits.  This sugar is quite strongly scented, and could be further diluted with plain sugar if desired!

This second vanilla sugar can be used in anything, including coffee, desserts, or anything you can imagine! 
the flavor seems to be as strong as store bought vanilla sugar, possibly stronger!

see the yummy flakes of vanilla goodness?

that means:
store bought vanilla sugar: $4 for about 4 tbsp

whereas:
2 beans              $6
3 1/2 c sugar     $.50?
                       ______
total               56 tablespoons of tasty goodness, and a HUGE SAVINGS!


i am so going to be giving some as gifts to family! yum yum yum!

I also tried the recipe for the Philadelphia-style ice cream using method 3 and flavoring with 1tbs vanilla sugar (seed type) and 1/2 tbs vanilla extract. it is DIVINE!  (and so so fattening... but that's a recipe 'tweak' for a different day, methinks!)  

hope everyone had a good weekend, and a good mother's day where applicable :)

Random thoughts

First of all, i have to say: OH MY GODDESS! I just won an ice cream maker!!!  it was on  the blog Passionate about Baking, which i've been following because it has SCRUMPTIOUS looking recipes. They recently had a give-away for an ice-cream maker and i was the randomly chosen winner! YAY! *does happy dance* I am so psyched.... i don't think i've won anything 'free' since high school!

 (via )

i think i've found my perfect 'base recipe' for baking bread. Of course, it'll never turn out the exact same twice, but this recipe is pretty simple, and unlike most 'whole wheat' recipes it actually IS 100% whole wheat (some of those recipes are so.... misleading. I hate that.)

The recipe i've found is from CDKitchen and the link is here. I have made it twice so far, and while i'm following the ingredients exactly (for now at least!) i'm using different instructions, as i'm making it all by hand. if you'd like to try it the way i have, just print out the recipe, then follow along here:

tools needed: large bowl, wooden spoon, flat surface (optional), measuring cups and spoons, tea towel, bread pan(s)

In large bowl, sprinkle yeast over warm water. Let stand 10 mins then stir in.
Dump in all flour EXCEPT 1/4 cup (per batch), as well as the salt and honey. stir until evenly lumpy.
Add the milk, oil, and eggs. Mix thoroughly. This dough is very sticky.
Dump in the reserved flour, and mix it in.
If using a flat surface, flour it, and dump out the dough onto it. If doing it my way (less mess = better) sprinkle a few tablespoons of flour on top of the dough, as well as getting it around the sides and to the bottom. Put a little extra in the bottom of the bowl (to do this, pull the dough away from the sides one side at a time, and sprinkle flour down the crack. turn and repeat.)
Using either method, knead for at least a minute, adding more flour as required.
Place bread back into bowl (if necessary). Pour about 1tsp oil on top, and spread it around on all exposed surfaces (this prevents it from drying out!)
Cover with tea towel, and set in a warm place (i have a cold house, so i use my oven with just the light on.)
When the dough has risen to double its original size, punch it down. (I do this a second time as well... it seems to make a lighter loaf)
Grease all bread pans with butter. Shape bread and place into the pan. cover again with towel.
Let rise once more to double, while heating oven to 375F.
Place dough in oven, an bake for 35-40 mins.

To test done-ness for bread, dump out of pan onto a cookie rack. Tap the bottom with your knuckles. If it sounds hollow, it's cooked.
Turn bread out onto racks, and cool. I like to spread a little butter on the top while it's still warm, as it gives a chewier crust.

Please note: this recipe makes a LARGE loaf.  When i tripled the recipe, i had to use three large pans to fit the dough in. if you are using 'medium' pans, there may be extra dough, (i'd use 4 medium pans for a triple batch, i think)


Other randomness: i've been doing a lot of spinning (both at last weekends' trainer and otherwise) and if anyone is interested in handspun wool, or drop spindles, drop me a line. i'm always willing to barter!

my seedlings are growing by leaps and bounds... going to need to repot some this week, and take some to their 'final homes' (the ones i'm giving to family)so i can have more room on my window sills.