This week is going to be an all vanilla week.
The first step is to showcase my home made vanilla extract - will need to buy special bottles for this and take great photographs.
A clear small glass bottle - 3 of them with 200ml quantity will be fine.
Show case against a white background - a white dhothi should be a fine backdrop - I can prop the dhothi up against the tile in the balcony and also use it below the bottle.
No need to filter but can use as such with the dense seeds showing
Make the mini vanilla bean donuts
Vanilla Bean Mini Donuts
The first step is to showcase my home made vanilla extract - will need to buy special bottles for this and take great photographs.
A clear small glass bottle - 3 of them with 200ml quantity will be fine.
Show case against a white background - a white dhothi should be a fine backdrop - I can prop the dhothi up against the tile in the balcony and also use it below the bottle.
No need to filter but can use as such with the dense seeds showing
Make the mini vanilla bean donuts
Vanilla Bean Mini Donuts
Ingredients:
3/4 cup sugar
3 tbsp flaxmeal dissolved in 3 tbsp of water
1 1/2 cups all purpose flour
2 tsp baking power
1/4 tsp salt
1/4 tsp ground nutmeg
1/4 cup vegetable oil
1 cup buttermilk
2 tsp vanilla extract
For rolling:
2 tbsp butter, melted
1/2 cup vanilla bean sugar, for rolling
Method:
Preheat oven to 350F. Lightly grease a 12 cavity muffin pan.
In a large bowl, beat together sugar and flaxseed meal
In a small bowl, whisk together flour, baking powder, salt and nutmeg. Pour into flax meal mixture and stir to combine. Pour in vegetable oil, buttermilk and vanilla extract.
Scoop batter into a large zip lot plastic bag or a piping bag. Snip the corner off of the plastic bag and pipe batter into muffin cavities, filling each about 3/4 full.
Bake for 11-12 minutes, until donuts spring back when lightly pressed and a toothpick inserted into the center comes out clean.
As the muffins come out of the pan, quickly dip the tops in butter and roll the whole muffin in vanilla bean sugar. Transfer to a wire rack to cool completely.
In a large bowl, beat together sugar and flaxseed meal
In a small bowl, whisk together flour, baking powder, salt and nutmeg. Pour into flax meal mixture and stir to combine. Pour in vegetable oil, buttermilk and vanilla extract.
Scoop batter into a large zip lot plastic bag or a piping bag. Snip the corner off of the plastic bag and pipe batter into muffin cavities, filling each about 3/4 full.
Bake for 11-12 minutes, until donuts spring back when lightly pressed and a toothpick inserted into the center comes out clean.
As the muffins come out of the pan, quickly dip the tops in butter and roll the whole muffin in vanilla bean sugar. Transfer to a wire rack to cool completely.
Vanilla Bean Blondies
Ingredients:
1/2 cup butter, room temperature
1 cup sugar
1 vanilla bean
1/4 tsp salt
1/4 cup scant thick or hung curd
1 cup all purpose flour
Preheat oven to 350F. Line an 8×8-inch baking pan with aluminum foil.
In a large bowl, cream together butter and sugar until light.
Beat in salt and curd until well combined.
Add in flour and stir until just until no streaks of dry ingredients remain. Pour dough – it will be thick – into prepared baking dish and smooth it into an even layer.
Bake for about 30 minutes, until bars are set and the edges are just lightly browned on top.
Cool completely in the pan before lifting the bars out using the aluminum foil and slicing.
In a large bowl, cream together butter and sugar until light.
Beat in salt and curd until well combined.
Add in flour and stir until just until no streaks of dry ingredients remain. Pour dough – it will be thick – into prepared baking dish and smooth it into an even layer.
Bake for about 30 minutes, until bars are set and the edges are just lightly browned on top.
Cool completely in the pan before lifting the bars out using the aluminum foil and slicing.
Makes 16-20.
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