My lovely sister sent me some wonderful smelling whole Vanilla Beans. I stored them in an air-tight zip lock bag and the aroma of them still filled the house! I can not walk past the pantry with out smelling their sweet fragrance. Its absolutely wonderful. This is my first experience with whole vanilla beans and I can not wait to use them in more of my cooking! She suggested that I use one of them to make some vanilla sugar since I love my coffees and teas sweetened. Thank you sister
- 1 vanilla bean, whole or scraped
- 2 cups granulated sugar
If vanilla bean is whole, slice down side of bean with back of knife and scrape seeds into airtight container with the sugar. Bury bean in sugar and seal tightly with lid. Let sit for 1 to 2 weeks. Use as regular, granulated sugar.
Sorry, I’ve been MIA for the past week but things here have been a bit hectic. I hope you all had a great week.
Here are some of the eats I’ve been making/eating for the past week.
The cinnamon bread below is from the cookbook The Bread Baker’s apprentice. I have not gotten a chance to do a review of this book, there is so much information to be absorbed I don’t feel like I have given it the proper amount of time to do a nice review on it. I highly suggest taking a look at it though because Reinhart does such a wonderful and thorough job of describing the process of bread making.
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