Megan & Christopher
Vanilla Recipes
Megan's Chocolate Chip Cookies
Dessert
2 cups (240g) flour ½ teaspoon baking soda ½ teaspoon salt ¾ cup (1.5 sticks) butter, melted 1 ½ cups (300g) light brown sugar, packed (or 300g white sugar + 1 tablespoon molasses) 1 egg 1 egg yolk 1 tablespoon Boschen Family vanilla extract 2 cups (one 8oz bag) semi-sweet chocolate chips Instructions: 1. Preheat oven to 325 degrees F. 2. Line baking sheet with parchment paper. 3. In a medium bowl, combine the flour, baking soda, and salt. 4. In a different bowl, cream together melted butter and brown sugar until light and fluffy. 3. Add egg, egg yolk, and vanilla to the butter sugar mixture. Do not over-mix! 4. Add combined dry ingredients to your wet ingredients. Again, do not over-mix! 5. Add chocolate chips and stir by hand. 6. Drop cookie dough in rounded tablespoons onto your baking sheet. 7. Bake for 11-12 minutes, or until the edges just begin to look brown. If baking from frozen, bake for 12-13 minutes. 8. Remove from oven and allow to cool on the tray for at least 5 minutes. Enjoy your chewy, irresistible cookies! Best enjoyed within 3 days, but store in an air-tight container for up to a week. After that, they get a bit stale and crunchy - crumble them in ice cream or milkshakes! (Megan and Chris agree that these cookies reach peak deliciousness and chewy-ness one day AFTER baking, aka, the "day old" cookie) You can also ball the cookie dough and freeze for up to 6 months - bake straight from the freezer to enjoy cookies any time!
Megan's Sugar Cookies
Dessert
2 ¾ cups all-purpose flour 1 teaspoon baking soda ½ teaspoon baking powder 1 cup (2 sticks) butter, softened 1 ½ cups white sugar 1 egg 1 teaspoon Boschen Family vanilla extract ½ cup granulated sugar, for rolling cookies in Instructions: 1. Preheat oven to 375 degrees F. 2. Line a large baking sheet with parchment paper. 3. In a medium bowl, whisk together flour, baking soda, salt, and baking powder. 4. In a different bowl, cream together butter and sugar (1 ½ cups) until light and fluffy. 5. Add the egg and vanilla extract and mix until well combined. Do not over-mix! 6. Add the dry ingredients and mix on low until just combined. Again, do not over-mix! 7. Form the dough into balls, about 1.5 tablespoons per cookie. 8. Put the remaining sugar in a small bowl. Roll each dough ball in the sugar until well coated. 9. Bake for 8 - 10 minutes or until the edges are light golden brown and the cookies start to crack. Check early - don’t over bake or the cookies won’t be soft and chewy! 10. Remove pan from oven and let the cookies cool on the baking sheet for at least 5 minutes. Best enjoyed within 3 days, but store in an air-tight container for up to a week. After that, they get a bit stale and crunchy - crumble them in ice cream or milkshakes! You can also ball the cookie dough, roll in sugar, and freeze for up to 6 months - bake straight from the freezer to enjoy cookies any time!
Vanilla Rum White Russian
Cocktail
1 ½ ounce Kahluah 1 ounce Rum ½ teaspoon Boschen Family vanilla extract 2 ½ ounces heavy cream Chantilly cream (optional) Instructions: 1. Fill a low ball glass with ice. 2. Pour the Kahluah into the prepared glass, followed by the rum and vanilla extract. 3. Measure out the cream and set aside. 4. For the “layering” of cream, place a spoon over the cocktail glass with the backside facing upwards. Holding the spoon in place, very slowly pour the cream into the glass forming a layer. 5. Stirring is optional. If desired, top with Chantilly cream. Serve Immediately. You can also use milk instead of cream for a decadent treat without the guilt!
Chantilly Cream
Accoutrement
1 cup heavy whipping cream, chilled 2 tablespoons powdered sugar ½ teaspoon Boschen Family vanilla extract For vegan Chantilly cream, substitute heavy cream with Silk Dairy Free Heavy Whipping Cream. For stabilized Chantilly cream, add 1 tablespoon skimmed milk powder (aka nonfat powdered milk or nonfat Instant dry milk). Stabilized cream will not "deflate" over time, and will hold shape as shown in the photo for days! Instructions: 1. In a large mixing bowl, add the heavy cream, sugar, and vanilla extract. If using skimmed milk powder, add this also. 2. Using a whisk attachment, whip on high speed until soft peaks form. Highly recommend an electric mixer, or you will be very tired. 3. Add more powdered sugar if you'd like it sweeter! Enjoy with fruit, cakes, or atop beverages. Store unused cream in an air-tight container in the refrigerator.
Caramel Macchiato
Beverage
2 ounces espresso 1 cup milk 1-2 tablespoons vanilla simple syrup caramel sauce Chantilly cream (optional) Instructions: 1. Steam the milk. 2. Drizzle caramel sauce around the inside of a mug. 3. Add vanilla syrup. 4. Add hot espresso and stir to mix the caramel sauce, vanilla, and espresso together. 5. Top with Chantilly and a drizzle of caramel sauce. Copycat Starbucks recipe!
Vanilla Simple Syrup
Accoutrement
1 cup (200g) granulated white sugar ½ cup water 1 tablespoon Boschen Family vanilla extract Instructions: 1. Add the sugar and water to a small saucepan over medium heat. 2. Stir until sugar is dissolved. 4. Heat on medium until just boiling. The mixture should visibly thicken and become golden. 5. Turn off the heat and stir in the vanilla extract. 6. Let cool, then pour into a glass jar and seal tightly with a lid. Simple syrup will keep at room temperature for about one month, or refrigerated for up to six months. Like honey, simple syrup will start to crystalize before it goes bad. Use vanilla simple syrup to sweeten coffee, tea, or cocktails! Also great over fruit.