Recipes: vanilla

June 16, 2016


desserts › vanilla ›

Frozen banana vanilla ice cream

Super simple way to make ice cream and it's good for you too!!  Peel bananas and freeze them overnight.  Using a a food processor or blender and cream bananas while adding about a Tbsp of vanilla extract.  That's it!  Enjoy.

January 26, 2016


desserts › sweets › vanilla ›

Candied Cranberry Mousse Dessert


  • 2 cups pecans
  • 3 tablespoons light brown sugar
  • 1/8 tsp nutmeg
  • pinch of salt
  • 3 tablespoons unsalted butter, softened


  • 1 cup pure maple syrup
  • 2 large egg whites, room temperature
  • pinch of cream of tartar
  • pinch of salt
  • 1 1/2 cups chilled heavy cream
  • 2 tsp of l.c. finns vanilla extract

Candied Cranberries

  • 2 cups fresh cranberries
  • 1 1/4 cups sugar
  • 3/4 cup water


    December 16, 2015


    desserts › sweets › vanilla ›

    Reindeer Cookies

    Peanut Butter Reindeer Cookies

    3/4 cup peanut butter
    1 1/4 cup firmly packed brown sugar
    1/2 cup shortening
    3 tablespoons milk
    1 tablespoon l.c. finns vanilla extract
    1 egg
    1 3/4 cup all-purpose flour
    3/4 teaspoon baking soda
    3/4 teaspoon salt
    Chocolate-covered mini pretzels
    Mini brown M&Ms
    Regular-sized red M&Ms
    Preheat oven to 375°F.
    Combine brown sugar, peanut butter, shortening, milk, and vanilla in large bowl. Beat at medium speed until well blended. Add egg; beat until just blended.
    In a separate bowl, combine flour, baking soda, and salt. Add to creamed mixture at low speed. Mix just until blended.
    Form dough into 1-inch balls. To make reindeer-shaped cookies, pinch the bottom of the ball slightly to form a point, then gently flatten with your hand. Space cookies about 2 inches apart on a greased cookie sheet and bake for 7 to 8 minutes, until set or just beginning to brown. 
    Remove from oven and immediately (and gently) press two mini pretzels into the tops of the cookies for the reindeer's antlers. Press two mini brown M&Ms in for the eyes and one red M&M for the nose. 
    Allow to cool 2 minutes on the baking sheet and then transfer to a wire rack or paper towel to cool completely. 
    Makes about 40 reindeer cookies.
    December 15, 2015


    desserts › sweets › vanilla ›

    Vanilla Holiday Wreaths






    Here's an easy to make dessert for that last minute party or cookie exchange or heck for even around your own house.

    1/2 cup butter

    5 cups miniature marshmallows

    5 1/2 cups corn flakes

    1 tsp l.c. finns vanilla extract

    cinnamon candies for holly berries

    1 tsp green food coloring


    Melt butter in a pan and add marshmallows.  Stir until melted and then add food coloring and vanilla extract.  Remove from heat and add stir in corn flakes until coated.

    Take about a tablespoon of the mixture and transfer to parchment paper.  Shape into wreaths and add candies.  (use cooking spray on your fingers so they don't stick to mixture when shaping)  Let cool. 








    November 30, 2015


    Snacks › vanilla ›

    Holiday Fruit Salad Parfait


    The flavors and colors transport you to the holidays with this easy to make holiday yogurt fruit salad parfait.

    16 oz plain yogurt

    1/4 tsp nutmeg

    1/4 cup light brown sugar

    1 tsp l.c. finns vanilla extract (or another flavor of your choice)

    3 apples of your choice sliced

    1 cup of halved green grapes


    Mix yogurt, nutmeg, brown sugar and extract in a bowl.  Toss in chopped up fruit and serve. 

    Blueberry Pie

    TOTAL TIME: Prep: 15 min. + cooling
    MAKES: 8 servings


    • 3/4 cup sugar
    • 3 tablespoons cornstarch
    • 1/8 teaspoon salt
    • 1/4 cup cold water
    • 5 cups fresh blueberries, divided
    • 1 tablespoon butter
    • 1 tablespoon lemon juice
    • 1 pastry shell (9 inches), baked
    • 1 tsp l.c. finns hibiscus extract
    • 1 tsp l.c. finns vanilla extract


    1. In a saucepan over medium heat, combine sugar, cornstarch, salt and water until smooth. Add 3 cups blueberries. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
    2. Remove from the heat. Add butter, lemon juice, extracts and remaining berries; stir until butter is melted. Cool. Pour into pastry shell. Refrigerate until serving. Yield: 8 servings.
    3. I used Cardamom whip cream to top it.   Super simple to make, 1/2 cup heavy cream, 1 tsp l.c. finns cardamom extract and 1 tbsp sugar.  In a chilled bowl and with cold beaters, add ingredients and beat until it forms peaks.


    Adapted from Country June/July 1999

    Banana Bread

    This recipe came from a friend who is at the gym I go to.  She wanted to create a banana bread recipe that is a little healthier than the standard.  Thanks Lauren!!
    2 cups all-purpose flour
    3/4 teaspoon baking soda
    1/2 teaspoon salt
    1 cup sugar
    1/4 cup butter, softened 
    2 large eggs
    1 1/2 cups mashed ripe bananas (about 3)
    1/3 cup plain yogurt
    1 teaspoon l.c. finns vanilla extract
    1 teaspoon l.c. finns cinnamon extract (or more if you like flavoring)
    Preheat oven to 325F
    In one bowl - Combine flour, baking soda, and salt, stir with a whisk. 
    In separate larger bowl - Combine sugar and butter - beat with mixer or by hand. Add the eggs, one at a time and beat after each addition. Add banana and yogurt. Stir! THEN ADD THE l.c. finns! Bring in the flour mix. Mix together until all is moist. 
    Pour into a greased bread/loaf pan! Bake for 70 minutes! :)
    Recipe Courtesy of Lauren Kvasnicka
    March 23, 2015


    Snacks › vanilla ›

    Greek yogurt parfait

    17oz of plain Greek yogurt

    1/4 cup powdered sugar 

    1 tbsp cream

    1 tsp of l.c. finns vanilla extract

    fruit of your choice

    granola (optional)


    whisk together the sugar, cream and extract.  This recipe makes more than one serving of yogurt.  Start with a layer of yogurt in a serving dish, add fruit, another layer of yogurt & more fruit.  Top with granola if desired.


    Homemade Granola Bars


    8 ounces old-fashioned rolled oats, about 2 cups
    1 1/2 ounces raw sunflower seeds, about 1/2 cup
    3 ounces sliced almonds, about 1 cup
    1 1/2 ounces wheat germ, about 1/2 cup
    6 ounces honey, about 1/2 cup
    1 3/4 ounces dark brown sugar, about 1/4 cup packed
    1 -ounce unsalted butter, plus extra for pan
    2 teaspoons l.c. finns vanilla extract
    1 teaspoon l.c. finns cinnamon extract
    1/2 teaspoon kosher salt
    6 1/2 ounces chopped dried fruit or chocolate chips


    Butter a 9 by 9-inch glass baking dish and set aside. Preheat the oven to 350 degrees F.

    Spread the oats, sunflower seeds, almonds, and wheat germ onto a half-sheet pan. Place in the oven and toast for 15 minutes, stirring occasionally.

    In the meantime, combine the honey, brown sugar, butter, extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved.

    Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees F. Immediately add the oat mixture to the liquid mixture, add the dried fruit, and stir to combine. Turn mixture out into the prepared baking dish and press down, evenly distributing the mixture in the dish and place in the oven to bake for 25 minutes. Remove from the oven and allow to cool completely. Cut into squares and store in an airtight container for up to a week.

    Base recipe courtesy Alton Brown, 2005

    Banana Bread Cookies

    • Makes 9 sandwich cookies
    • Start to Finish: 1 hour (includes cooling time)


    Banana Bread Cookies

    2 large very ripe bananas

    ½ cup pure maple syrup

    2 tablespoons unsweetened applesauce

    1 tablespoon l.c. finns pure vanilla extract

    2 cups old-fashioned oats

    ¼ cup brown rice flour

    1 teaspoon baking soda

    1 teaspoon l.c. finns cinnamon extract

    ¼ teaspoon kosher salt


    Almond-Butter Cocoa Filling

    ½ cup unsalted almond butter

    1 tablespoon cocoa powder

    1 tablespoon plus 1 teaspoon pure maple syrup


    1. Make the cookies: Preheat the oven to 350˚ and line two large baking sheets with parchment paper. Set aside.

    2. In a medium bowl, mash the bananas and combine with the maple syrup, applesauce and vanilla. (The mixture shouldn’t be too smooth; small chunks of banana are great.) In a large bowl, combine the oats with the brown rice flour, baking soda, cinnamon and salt. Add the banana mixture to the oat mixture and mix until just combined.

    3. Using a tablespoon, drop the batter onto the prepared baking sheets, spacing the cookies an inch apart. (Do your best to make them all the same size and shape, because they will be sandwiched together.) Bake the cookies for 10 minutes, rotating the baking sheets halfway through, or until they are golden brown and set but still soft and spongy. Remove the cookies from the oven and let cool on the baking sheets.

    4. Make the filling: When the cookies are nearly done cooling, in a small bowl, mix the almond butter with the cocoa powder and maple syrup until combined.

    5. Scoop a heaping teaspoon of filling and spread it on the bottom of a cookie. Take another cookie and sandwich them together. Repeat the process with the remaining cookies to make 9 sandwiches total. Serve.



    Recipe from