Making Your Own Vanilla Extract + Time Machine Archives ii

beanilla

::Beanilla Recipe for Home-Made Vanilla Extract::

-What You’ll Need-

Homemade Vanilla Extract Infusion Kit (I used the Bourbon-Madagascar variety)

1 cup rum

Some elbow grease (and groovy dance moves)

8 weeks worth of saintly patience

Lots of love ❤

vanillabottle beanillapost

beanilla

beanillapost2

Stumbling across Beanilla was my best piece of luck last year 😉 The aroma of real vanilla is mouthwatering and soothing all at the same time  ❤ Until you smell a fresh vanilla bean, you have no idea what heaven smells like… okay, totally one-sided view of heaven. I especially loved how the scent wafted in the kitchen for a good couple hours. I could almost hear Bach’s Hallelujah in the background. It was glorious.

Some might be hesitant to begin making their own vanilla extract but it’s really just that simple: alcohol + sterilized glass bottle + deliciously scented vanilla beans = magical never ending supply of vanilla extract! For $15.00 you will never have to buy vanilla extract again! So long as you keep the vanilla beans in the bottle, just keep topping off your 8.5 fl oz bottle with alcohol of your choice (preferably same alcohol type and brand that was originally used) and you have a practically never ending supply of vanilla extract. And when you run out of alcohol just buy more. No, seriously… it helps out the environment and it’s worth every penny once you do the math:

Great Value Pure Vanilla Extract, 1 fl oz – $2.48

Pure Vanilla: Premium 100% Pure Extract, 2 oz – $4.12

McCormick Pure Vanilla Extract, 16 fl oz – $9.98

(And those are Walmart prices; as soon as you run out you have to go buy them again)

And some more Time Machine Archives… the baking adventures before life, work, and school puttered me out of my demanding side job of self-appointed cookie chef and baking experimenter extraordinaire 😉 I used my vanilla extract in souffles, chocolate chip cookies, biscotti, and the gem of gems: Linzer cookies! The flavor came out best in the souffle since it wasn’t competing with anything other than the egg. I still don’t like souffles though… all that eggy-ness.

souffle1 souffle2

biscotti

linzer1 linzer2

 

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