Homemade Vanilla Extract

I use a lot of vanilla. In the past three months in my new apartment, I have already gone through three bottles of store-bought vanilla. Given my frequent usage and the cost of a relatively small bottle, it only made sense to start making my own. I was so excited to find out that homemade vanilla extract is not only easy to make, but is also cheaper than buying it in stores. All you have to do is combine vodka (cheap vodka is fine) with split vanilla beans in any jar or container. Then seal the container and place in a dark and cool location for at least two months. The only other thing you have to do is give the container a good shake every once in a while throughout the process. Easy peasy. 

I attached a tag and ribbon to a bottle of homemade vanilla extract and gave it to my mom for Mother's Day this past weekend. She absolutely loved it. She has already asked me to make a few more bottles so that she can give them to friends. It makes the perfect hostess gift. I also think it would make a nice gift around the Holidays and can't wait to make some more to give out. 

Homemade Vanilla Extract

Recipe from Annie's Eats (originally from Use Real Butter)

8 oz vodka

3 split vanilla beans

Glass jar or container

Split each vanilla bean length wise and place in the container. Fill the container with vodka. Seal the lid or top tightly. Place in a dark and cool location for at least two months. Give the container a shake every once in a while throughout the process. 

Brown Butter Almond Pesto

Now that the weather is getting nicer, I like to stop at the farmer's market on my way home from work on Fridays. I can almost guarantee that I will walk home with a bag full of fresh fruit, vegetables and herbs. I love cooking with fresh herbs. Two weeks ago I came home with an abundance of basil and knew I wanted to make pasta with pesto sauce, one of my favorite meals.

Yesterday I mentioned my love of almond butter. Yes, I could eat it with a spoon right out of the jar. This Brown Butter Almond Pesto is one of my other favorite uses of almond butter. It is a unique yet delicious take on a more traditional pesto recipe. I love it because it uses two of my very favorite ingredients- brown butter and almond butter. I just love my butters. However, if you don't have any almond butter, you can always just use whole almonds. It will just take a little longer to process the pesto into a creamy consistency. 

Brown Butter Almond Pesto
Recipe from Cooking Classy

2 cups fresh basil leaves
2 garlic cloves, minced
1/2 cup freshly grated Parmesan cheese
2 tbsp almond butter
1/4 cup unsalted butter, browned and cooled
1/4 cup extra virgin olive oil
Squeeze of fresh lemon juice
3-4 tbsp warm water
Salt and pepper to taste

Add the basil leaves to a food processor and pulse a few times. Add the garlic, Parmesan cheese and almond butter. Process until combined. With the motor still running, add the butter and olive oil. Finally add the lemon juice and enough water to reach desired consistency. Add salt and pepper to taste.

Serve with pasta or store in an airtight container in the refrigerator for up to 3 days.

Homemade Almond Butter

A few years ago I fell in love with almond butter. I obviously love peanut butter and I also love almonds, so I had a feeling I would love almond butter. My favorite way to enjoy almond butter is spread on toast or sliced apples. But after buying one $10 jar at the supermarket, I vowed I would never  buy another. Instead I decided to make my own almond butter and save a little money at the same time.

Homemade almond butter is super easy to make- only two ingredients needed. After toasting the almonds in the oven, they are combined with salt in a food processor and processed for 5-7 minutes or until nice and creamy. I told you it was easy. 

Homemade Almond Butter

Recipe from America's Test Kitchen DIY Cookbook

4 cups whole almonds

1 tsp kosher salt

Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper. Spread the almonds in a single layer on the baking sheet. Toast the almonds for 10-12 minutes or until fragrant and slightly darkened. Transfer the baking sheet to a wire rack and allow the almonds to cool for about 20 minutes. 

Process almonds in the a food processor until they have a paste-like texture, about 5-7 minutes. Scrape down the sides of the bowl as necessary. Add the salt and pulse to incorporate. Transfer the almond butter to a jar with a tight-fitting lid. It can be stored at room temperature or refrigerated for up to 2 months. 

Brown Butter Lemon Pasta

My mom and I went on a kitchen tour this past weekend. This is the second year in a row that we have gone together. It honestly features some of the nicest kitchens that I have ever seen in person. Nearly every kitchen has white marble countertops, white cabinets and stainless steel appliances- basically my dream kitchen. I only hope that I have a kitchen half as nice some day, with double ovens and miles of countertop space of course. 

After the tour, I was inspired to get back into my own kitchen and try out some new recipes. I started with this Brown Butter Lemon Pasta. Sometimes simple is best. I find lemon to be so light and refreshing, especially in the spring and summer months. And it was only a matter of time before I incorporated brown butter into something other than desserts. I honestly think I could eat this pasta dish every night and not get sick of it. Since it comes together in only 30 minutes, there is no reason not to try it for yourself.

Brown Butter Lemon Pasta

Recipe from Cooking Classy

1/4 cup (1/2 stick) unsalted butter

2 tbsp extra virgin olive oil

2 cloves garlic, minced

1 tsp lemon zest

2 tbsp italian seasoned bread crumbs

2 tbsp fresh lemon juice

8 oz angel hair pasta or spaghetti

1/2 cup finely grated Romano cheese

1/4 cup sliced almonds

Chopped basil or parsley to garnish

Cook pasta according to directions on the package. While the pasta is cooking, melt butter in a small saucepan over medium heat. Once butter is completely melted, continue to cook until bubbly and brown in color. Be careful not to burn the butter. Remove from the heat and set aside.

In a medium skillet, heat olive oil over medium heat. Add the garlic and lemon zest. Sauté until lightly golden in color. Add the bread crumbs and toast until just golden. Remove from heat.

Add the brown butter and lemon juice to the garlic mixture. Whisk to combine. Once the pasta is cooked, drawn and return to the pot. Add the brown butter mixture and combine until well coated. Add salt and pepper to taste. Finally add the Romano cheese, chopped herbs  and almonds to the pasta. Toss the entire mixture to evenly coat.

Dark Chocolate Cupcakes with Nutella Buttercream

At least a few times per week, I walk by a cupcake truck on my way home from work. There is also a Crumbs Bake Shop just a few blocks away from my office building. Needless to say, I have definitely had my fair share of cupcakes over the past few months. Even though there are plenty of options for purchasing gourmet cupcakes in Boston, I always enjoy, and even prefer, making my own.

Chocolate cupcakes with peanut butter frosting are often my go-to at cupcake shops. When I decided to bake last weekend, I considered testing out that flavor combination myself. Instead, I saw half a jar of Nutella and decided to use that instead. In the end, the Nutella frosting might have been my favorite part of the cupcakes. I often find frostings to be loaded with sugar and way too sweet. This frosting was light, airy and not overly sweet at all. It was the perfect pairing to the rich dark chocolate cupcakes. I highly suggest you use Dutch-process cocoa powder instead of regular unsweeteened cocoa powder for this recipe. It gives these cupcakes a rich chocolate flavor that is just perfect. I generally buy my Dutch-process cocoa powder from King Arthur Flour if you can't find it in stores. 

Dark Chocolate Cupcakes with Nutella Buttercream

Cupcake recipe from Annie's Eats, Nutella Buttercream recipe adapted from Handle the Heat

Cupcakes:

1/2 cup plus 1 tbsp Dutch-process cocoa powder

1/2 cup plus 1 tbsp hot water

2 1/4 cup all-purpose flour

3/4 tsp baking soda

3/4 tsp baking powder

1/2 tsp salt

1 cup (2 sticks) plus 1 tbsp unsalted butter, at room temperature

1 2/3 cups granulated sugar

3 large eggs, at room temperature

1 tbsp vanilla extract

3/4 cup sour cream

Frosting:

1 1/2 cups (3 sticks) unsalted butter, at room temperature

1cup Nutella

2 tsp vanilla extract

2 tbsp milk

2 1/2 cups powdered sugar

Preheat the oven to 350 degrees F. Line two muffin pans with liners and set aside. 

In a small bowl, whisk together the cocoa powder and hot water until smooth. Set aside. In another large bowl, whisk together the flour, baking soda, baking powder and salt. 

Combine the butter and sugar in a medium saucepan set over medium heat. Whisk until the butter has melted and the mixture is smooth. Transfer the mixture to an electric mixer. Beat on low speed until cooled, about 5-6 minutes. Add the eggs, one at a time, mixing until combined after each addition. Add the vanilla and the cocoa mixture. Continuing mixing until fully incorporated. Add the dry ingredients in three additions, alternating with the sour cream. Mix until just combined.

Stop the mixer. Divide the batter between the prepared muffin cups. Bake for about 18-20 minutes or until an inserted toothpick comes out clean. Let the cupcakes cool for a few minutes in the pans before transferring them to a wire rack to cool completely.

While the cupcakes are cooling, start preparing the frosting. In a stand mixer, beat the butter and Nutella  until light and creamy, about 3-4 minutes. Add the vanilla extract and the milk. Mix until combined. With the mixer on low speed, slowly add the powdered sugar.  Eventually increase the speed to medium-high and continue mixing until light and smooth.

Transfer the frosting to a piping bag fitted with a star tip. Frost fully cooled cupcakes.