Something familiar for regular readers. We are getting back into the swing of things. This week has been a little bit better. We are still waiting for Hobart's ashes to come back, so that will be hard but still, every day it's getting a little better.
This past weekend, after we got back from the farm, I decided to make a little distraction.
Time for some vanilla!
This year, we started a bigger bottle than normal (hoping to make some smaller bottles to give as gifts after we move in to the new house) and so we ordered some extra beans (i.e. a larger package).
As normal, I cut the beans in half (lengthwise) and dropped them into the bottle of vodka. Now as I mentioned, we ordered more than needed. Once that was done...
...what to do with those extra beans?
Vanilla sugar!
I used a 5 lb bag of regular granulated sugar and kept 5 beans out of the extract making process.
I split them open and scraped out the vanilla seeds with a knife. This is the part that infuses the flavor.
I stirred them into the sugar with a whisk but some people put it in a blender and whizz it around.
We think this will be fine.
After I got it mixed in, I took the remaining bean, cut it in half, and then dropped it in. I'll shake it every couple of days to make sure it's well mixed.
We can't wait to try it. You can use it in coffee or hot tea, or on cereal or oatmeal, even sprinkle some on fresh fruit. Anywhere you want a little sweetening with a touch of vanilla flavor.
Putting together some pics of the latest house updates over the last couple of weeks. Stay tuned in the next day or two, exciting stuff coming up.
The vanilla sugar sounds so good. I want to try it for my cereal and chocolate milk.
ReplyDeleteI make extract and vanilla sugar. Once the extract is done, I dry the beans that were infusing and throw them in the vanilla sugar canister as well, and usually add a little more sugar on top of the beans.
ReplyDeleteI use my vanilla sugar mainly when I whip cream or as part of the sugar when I make Christmas candies.
It's good for you to get back into a regular routine and doing familiar things like making your own vanilla extract! I always think I will try it but, so far ... I have not!
ReplyDeleteDefinitely looking forward to new house updates!
Homemade vanilla and vanilla sugar - mmm! The smell must be wonderful!
ReplyDeleteLooking forward to your house updates.
Can leave as is OR you will get better flavor if you pulse the two together. This is where a food processor/blender really helps break up those clumpy seeds.
ReplyDeleteYour choice if using a blender or processor. By blending the sugar & bean seeds together, you will also get a finer sugar which is great when it comes to baking. I wouldn't use vanilla sugar when making a chocolate cake or something similar cause the chocolate flavor will over power the vanilla sugar. The longer you leave the vanilla sugar set, the better it gets. Vanilla sugar taste great sprinkled on fresh fruit.
Can do the same by using brown sugar in place of the white sugar and blend to have a much finer sugar.
Now I haven't tried making this using powdered sugar.
I store my vanilla sugar in Large wide-mouth canning jar. Glass; NEVER in plastic container.
You both have a wonderful weekend.
Blessings 2 U both