Friday, May 17, 2013

iheart Vanilla Bean Powder

I am sorry.  This will be one of those posts that makes your mouth drool wishing you had the ingredients on hand so you could dash right to the kitchen.  I am sorry because vanilla bean powder just isn't one of those items you get at your local grocer.  And if you happen to find some they have been known to have added "fillers" that make you think you were sucking on a buffalo chip.  Not likely true vanilla bean powder.  If it was you would never think to suggest that vanilla bean powder was no replacement for vanilla extract.  As a matter of fact it is better in my opinion than extract. It is pure unadulterated vanilla goodness.  Where do you get it?  Mountain Rose Herbs and I am not affiliated with them (yet) so if you buy from them I do not receive anything. 

I have been experimenting today with it.  On it's own, good.  I.N. something phenomenal.  When vanilla is used in a recipe that is when it shines.  When it comes out of it's bean.  So I will wait while you get some...
I know that took some time but trust me.  You will not be sorry and if you just can't wait you can try vanilla extract but just know it is NOT the same.  There is this great little coffee shop that my husband and I love to go to in town.  The owner makes a killer homemade vanilla syrup Americano with half and half.  I fooled around with a few recipes online and came up with what I think is an exceptional copycat. 
Vanilla Bean Powder Coffee Syrup
In a pot simmer for about 5 minutes, cool and refrigerate.
1c cane sugar, try brown sometime too!
1 c water
1/2 tbsp vanilla powder
splash of lemon juice
Snickerdoodle Brownie Bars
2 2/3 cups flour
2 tsp baking powder
2 cups packed brown sugar
1 cup salted butter, room temperature
2 eggs
1/2 Tbsp vanilla bean powder
Combine the butter, eggs, brown sugar, and vanilla.
Add in the dry ingredients. 
Spread in a greased 9x13 dish.  It will be thick.
Cinnamon topping:
2 Tbsp cane sugar
2 tsp ground ceylon cinnamon
Combine the cinnamon topping ingredients and sprinkle over the top.
Bake at 350 degrees for 25-30 minutes or until top springs back when pressed.
Today I also make a batch of Hawaiian Sweet Rolls.  It is the same recipe as most with two major alterations.  I also must tell you that the best flour to use is King Arthur flour.  *The first alteration is that I made pineapple juice from concentrate and instead of diluting it with 3 cans of water I only used two.  The second alteration is the vanilla bean powder.
Hawaiian Sweet Rolls

1 ½ c. pineapple juice (*see note above)
4 ½ tsp. active dry yeast
2/3 c. cane sugar
1/2 c. butter, at room temperature, plus extra for brushing rolls
1/2 tsp. vanilla bean powder
2 large eggs
5-6 c. flour
1 tsp. salt

  1. In a small saucepan, heat pineapple juice over medium-low temperature until juice reaches about 105 F.
  2. In the bowl of a stand mixer fitted with a paddle attachment, stir together yeast and 2 tablespoons of sugar.
  3. Once the pineapple juice is at temperature, add to the bowl. Stir, and let the yeast mixture stand for 5-10 minutes, or until foamy.
  4. Once the yeast is foamy, add the remaining sugar, butter, vanilla extract, and eggs; stir to combine.
  5. Switch from the paddle attachment to the dough hook, and add 3 cups of flour and salt. Stir on low.
  6. Continue adding flour 1/2 cup at a time until dough clears the sides of the bowl. The dough will feel slightly sticky. It takes 5 1/2 cups of flour for my rolls.
  7. Once the dough comes together and clears the sides, continue to knead for about 1 minute.
  8. Cover bowl with plastic wrap, and let it rise until dough has doubled in size, about 1 1/2 hours.
  9. Shape dough into rolls. If you would like smaller, dinner-sized rolls, shape into 24 rolls. If you would like larger, bun-sized rolls, shape into 12-18 rolls depending on desired size.
  10. Cover rolls with plastic wrap, and let rolls rise until doubled, about 1 1/2 hours.
  11. Toward the end of the second rise, preheat oven to 350 F.
  12. Bake rolls for about 20 minutes (for dinner-sized rolls), or until rolls are golden brown.
  13. Immediately brush rolls with butter.
  14. Serve warm or at room temperature.
Original recipe found here.
My Bleeding Heart in one of the gardens.

Linked up with~
Raising Mighty Arrows


  1. I didn't know the brand of flour made a difference, I'm happy for the recommendation.

    Sweet rolls are such a treat!

    I'm visiting today from Thursday's Favorite Things.

    1. King Arthur flour is just an opinion. Others work I just find I like it better. It is very light and silky almost. It is also recommended by Cook's Country from their test kitchens.

  2. Yep, you're right! I totally wish I had the ingredients needed right now! It's too bad my sister and I share a car and she's at church so I can't rush to the store!


    1. Natashalh! Thank you so much for you comment. Let me know if you ever try vanilla powder and how you like it.

  3. Angela, thanks for the information about vanilla bean powder, AND recipes to use with it!

    We're so glad you joined us for Let's get Social Sunday! I am now following you on Google+!

    Love, Joy

    1. Joy if you ever try it please get back to me and let me know how you like it and how you used it! I enjoy Social Sunday, thank you!

  4. I'd never heard of this before. Thanks for sharing on the HomeAcre Hop. Come back and visit us this week:

    1. Carol I have recently used it. I honestly can't get enough of it. Thanks for hosting the link party.

  5. Holy Cow! Vanilla Bean Powder! The recipe sounds fantastic - I'll be checking this out! I appreciate you sharing with Home and Garden Thursday,

  6. Thanks for sharing this tip and detailed recipes - see you again at

  7. I am going to try some vanilla bean powder! Thanks for sharing on Wildcrafting Wednesday. :)