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 flour2 tsp baking powder
2 cups packed brown sugar
1 cup salted butter, room temperature
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.
2 Tbsp cane sugar2 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
- In a small saucepan, heat pineapple juice over medium-low temperature until juice reaches about 105 F.
- In the bowl of a stand mixer fitted with a paddle attachment, stir together yeast and 2 tablespoons of sugar.
- 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.
- Once the yeast is foamy, add the remaining sugar, butter, vanilla extract, and eggs; stir to combine.
- Switch from the paddle attachment to the dough hook, and add 3 cups of flour and salt. Stir on low.
- 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.
- Once the dough comes together and clears the sides, continue to knead for about 1 minute.
- Cover bowl with plastic wrap, and let it rise until dough has doubled in size, about 1 1/2 hours.
- 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.
- Cover rolls with plastic wrap, and let rolls rise until doubled, about 1 1/2 hours.
- Toward the end of the second rise, preheat oven to 350 F.
- Bake rolls for about 20 minutes (for dinner-sized rolls), or until rolls are golden brown.
- Immediately brush rolls with butter.
- Serve warm or at room temperature.
Original recipe found here.
My Bleeding Heart in one of the gardens.
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Raising Mighty Arrows