Homemade Vanilla Extract

I wanted to do something special for my family and friends at Christmas time, so back in early November I started brewing my own homemade vanilla extract. I ordered Madagascar Vanilla Beans, bought some Bell Jars, and headed to the liquor store. I have to say the experience of   purchasing two half gallons of vodka was an experience in itself, especially because it was about 11 am.  I think the clerk was either very impressed with me or very scared for me, or maybe it was all in my head. Oh well, you and I know the true reason why I was lugging around enough vodka for a small army. 



Everyone I gave the vanilla to seemed really surprised and happy. I guess most people don't realize that vanilla extract is mostly alcohol. I haven't used the vanilla myself yet, but I am really excited to see if I can notice a difference in the flavor. I love that I will never run out of vanilla again - - all you have to do is top it off with more vodka when you start to get low!

I have lots of left over vanilla beans so please share ideas for using them! Vanilla sugar is already on my list. 

Homemade Vanilla Extract
Printable Version


Ingredients
1/2 gallon vodka 
20 vanilla beans


Directions
Slice vanilla beans lengthwise and place into vodka bottles.

Shake every week and store in a dark, cool place. 

Vanilla is ready when it has darkened. 

Cake Batter Bark

For my first post of 2011 I decided to share this beautiful Cake Batter Bark that I found on How Sweet It Is because it's so fun. 

I don't think I've enjoyed photographing any other thing I've made as much this colorful, whimsical Bark. I had to hold myself back and only share a few of the pictures instead of the 15 I took. 

I made this for our New Year's Eve party and everyone seemed to really like it. It is perfect for Christmas Goodies or birthday parties too. The only downside is that it melts in your hand as you eat it, so keep it refrigerated until right before you are ready to serve and eat it immediately!

Cake Batter Bark
From Jessica at How Sweet It Is
Printable Version


Ingredients
6 ounces good dark chocolate (Jessica recommended Lindt 70% so that's what I used, too)
12 ounces good white chocolate (I used Ghirardelli)
1 teaspoon yellow cake mix
At least 3 tablespoons of sprinkles of your choice 

Directions
Melt dark chocolate either in microwave or double boiler. Line a baking sheet with parchment paper and pour the chocolate on. You can smooth it with a spatula to the thickness you desire. Stick it in the freezer for 20 minutes.

Melt the white chocolate. Whisk in cake mix and stir well until no lumps remain. Let it set for a full 3 minutes until it slightly thickens. 

Remove from baking sheet with chocolate from the freezer and immediately pour white chocolate on top. Sprinkle on sprinkles. 

Freeze for 20 minutes.
Once set, break into chunks. Keep refrigerated until ready to serve and eat.

Top Ten of 2010

2010 was my first "full" year of blogging, so I thought it would be fun to take a look back at the 155 recipes I posted this year and come up with a Top Ten. I selected these recipes by looking at which posts had the most comments as well as determining which dishes were favorites of my hubby and I. So here are the Top Ten of 2010 in no particular order. 


Parmesan Garlic Soft Pretzels with Honey Mustard Dip



Perfect Pot Roast



Cobb Guacamole



Monkey Bread



Creamy Cucumber Salad



Breakfast Pizza



Homemade Ranch Dressing



Gram's Pickled Beets




Shepherd's Pie



Buttered Rosemary Rolls



Happy New Year and Happy Cooking in 2011!

Swiss Almond Dip

This creamy, cheesy, nutty dip is a Holiday favorite with my family. We usually eat it on Christmas Eve after church. My Mom gets credit for this recipe in our family cookbook, but I recently learned it is originally from her dear friend Barb.  This dip is perfect for your New Years' Eve parties because you can make it ahead and then just pop it in the oven when you are ready to eat. It saves well too, so if there happens to be any leftovers you can reheat it the next day.


Swiss Almond Dip
Printable Version

Ingredients
8 oz Neufchatel cream cheese (the 1/3 less fat version)
1 1/2 cups shredded Swiss cheese
1/3 cup Miracle Whip (NOT mayo)
1/3 cup sliced almonds + 2 tablespoons
1/3 cup chopped white onion


Directions
Combine all ingredients (except for the 2 tablespoons of almonds). Mix well using a hand mixer.

Spread mixture into a 9 inch pie plate. 
Bake for 6 minutes at 350 degrees. Stir after the six minutes and top with the remaining almonds. Bake again for 6 minutes. 

Serve hot with vegetables, crackers, or pita chips.

Peppermint Pattie Brownies

A confession: I did not have any part in making these. My Momma made these and I got to eat them. That's the beautiful thing about coming home for the Holidays. I can blog the yummy things my Mom makes and share them with you without having to put in any of the work except for snapping some photos and blogging. That is why there are only pictures of the end product. No ingredient photos, no step by step photos, just the lovely fudge covered brownie and peppermint ice cream photos that I took right before eating a huge bite!


Except for the peppermint patties, everything is made from scratch. I guess that must have been a lot of work for my Mom. :) I think while she was making them I was taking a nap. If you are mint and chocolate person, you really need to make these. They are thick, rich and perfect for this time of the year when you can actually buy peppermint ice cream in the stores. 

Peppermint Pattie Brownies
From the York Peppermint Patties Bag
Printable Version


Ingredients
24 small (1 1/2 inch) York Peppermint Patties
1 1/2 cups butter or margarine, melted
3 cups sugar
1 tablespoon vanilla extract
5 eggs
2 cups all purpose flour
1 cup cocoa
1 teaspoon baking powder
1 teaspoon salt


Directions
Preheat oven to 350 degrees (325 for glass baking dish). Remove wrappers from peppermint patties. Grease a 9X13X2 inch baking pan. Stir together butter, sugar, and vanilla in a large bowl. Add eggs and beat until well blended. Stir in flour, cocoa, baking powder, and salt and blend well. Reserve 2 cups of batter. Spread remaining batter in prepared pan. Arrange peppermint patties about 1/2 apart in a single layer over batter. Spread reserved 2 cups batter over patties. Bake for 50 to 55 minutes or until brownies begin to pull away from the sides of the pan. Cool completely in pan on wire rack. Cut into squares to serve. Serve with mint chocolate chip or peppermint ice cream.