Homemade Vanilla Extract

homemade vanilla extract recipe seasoned with sydney blog

Early on in the pandemic when Zoom happy hours were bountiful and everyone pretended that they were just as good as the real thing, a person I was kind of “seeing” in June (a story for another time) and I decided that a fun activity for us to do in our respective homes was a little cocktail party in which each of us got the ingredients for the other’s favorite drink, made them “together,” then tried them on camera. To make it easy, I suggested one of my favorite beers instead of an actual mixed drink because I got the impression that anything more complicated would result in him not even attempting it, and me waving my hands and saying, “Oh, it’s fine” when it would, in fact, not be fine at all.

For my part, I was assigned a Screwdriver (orange juice and vodka). We were still in the phase when you’re supposed to pretend to be super breezy and chill with everything, so I didn’t mention that I’m not a particular fan of either ingredient. So, I bought the cheapest bottle of vodka I could find that would still taste okay, and a small bottle of orange juice, and our cocktail party for two was on. I feel like it shouldn’t surprise you though to learn that on the day of our cocktail hour, I was the only one who had actually kept up my side of the bargain. Despite me texting him not one, but two alternative beer choices in the event that the liquor store in his neighborhood didn’t carry my favorite, and him texting me back saying it wouldn’t be a problem because they seemed to carry everything, when it came time for us to log on, both parties were pouring orange juice and vodka into our glasses. Maybe I should’ve spoken up about the beer - after all, he’d agreed to do the drink swap with me, hadn’t he? But, as they say, you shouldn’t ask questions you don’t want the answer to, so I very breezily pretended that making Screwdrivers together had been the plan all along. Needless to say, the courtship didn’t last, but the nearly-full bottle of vodka that I’d purchased for one purpose had. And since I’ve made more of a commitment this year to reduce as much waste as possible, I set out to come up with a way to use it up. Then it hit me: what’s one thing I’ve always wanted to make that I use all the time? Vanilla extract!

homemade vanilla extract recipe - seasoned with sydney blog

Making vanilla extract is super easy and incredibly cost-effective if you bake a lot and go through vanilla faster than most people. I don’t believe in buying the tiny bottles at the grocery store because it always feels like you get a few tablespoons out of each bottle before it’s time to go back to get more. So, I opt for the large size, and with that increase in fluid ounces (though the bottles are never quite FULL are they?), comes a rather hefty price tag - and that adds up over time. While it will cost you a bit upfront to make your own extract (quality vanilla beans aren’t cheap), I know of people who have gone years adding on to the original extract they made, only adding more vodka and vanilla beans to the mix when the potency has diminished, saving them major money in the long run.

All you’ll need to make your own vanilla extract is 4-6 vanilla beans, vodka, and an airtight glass bottle or jar. That’s it!

homemade vanilla extract recipe - seasoned with sydney blog
homemade vanilla extract recipe - seasoned with sydney blog
homemade vanilla extract recipe - seasoned with sydney blog

The last thing you’ll need when making vanilla extract is a whole lot of patience. Though your new vanilla-rich concoction is technically ready to use in as little as two months, the longer you wait, the deeper the color and flavor will be. For that reason, it’s best to wait 6-12 months before you pop open your bottle and start treating your baked goods to that highly-elevated vanilla flavor. And trust me, it’ll be worth it!

It only took a failed Zoom-based courtship during a global pandemic, a couple of vanilla beans, and a bottle of vodka to fulfill a years-long goal of mine. Who knew?!

Homemade Vanilla Extract

What You’ll Need:

  • 4-6 fresh vanilla beans

  • Vodka

  • A clean glass jar or bottle with an airtight lid

Directions:

Using the tip of a very sharp knife, split each vanilla bean lengthwise all the way down, then gently pull apart to expose the seeds inside. Carefully scoop out the seeds of each and place them in the glass bottle or jar you’re using. Once all vanilla beans have been split open and the seeds have been removed, add the vanilla bean hulls to the jar (depending on how big your vessel is, you may have to fold the hulls in half to fit them in).

Using the back of a wooden spoon, gently muddle the vanilla bean hulls and seeds together to start the breakdown process. Remove the spoon and scrape any seeds or hull pieces that might be on it back into the jar.

Next, pour enough vodka into the jar to completely cover the seeds and vanilla bean hulls.

Tightly seal the jar, then give it a few very strong shakes.

Store in a cool, dark place such as a kitchen cabinet, and be sure to shake the jar at least once a week. With each passing day, you’ll start to see the color deepen into a beautiful amber hue.

The vanilla extract is ready to use in 6-12 months. The longer you wait, the more potent the flavor will be. Make sure to label your jar in some way with the date so you’ll know when it’s time to use your extract.

KEEP IT GOING: Be sure to add more vodka after every use to continue the extraction process with the vanilla bean hulls and seeds still in the jar. Over time, the potency of the vanilla aroma and flavor will start to diminish, and more seeds and vanilla bean hulls will need to be added to the jar.

TO STORE: Always keep your vanilla extract in a cool, dry, and dark place.

Let's Make: Homemade Whipped Cream

photo-12 There are some people who will tell you that making your own basics is a waste of money because you can just as easily pick up anything at your local supermarket in no time flat. Those people, I can assure you, have never been dazzled by the home-made.

Sure, it's easy to pick up a tub of Cool-Whip (with all those delicious chemicals added in!), but you know what? It's also just as easy to bypass the frozen section entirely and grab yourself a pint of heavy whipping cream. Now go get some vanilla extract and some sugar...good. Now go to checkout and get outta there!

Just three simple ingredients are all you need to have the best whipped cream you've ever tasted in your life. I guarantee it. Oh, and did I mention that it's crazy easy and takes 2 minutes? But keep a watchful eye; whip too much and you're on your way to butter. If you don't whip enough, you've got soup. It's sweet-tasting soup, but not what we're going for.

Basically, this kitchen basic is best homemade.

 

Crazy Easy Whipped Cream

What You'll Need:

-1 pint cold heavy whipping cream

-4 tablespoons sugar

-1 teaspoon vanilla extract

 

Directions:

1. Combine all ingredients in the bowl of a stand mixer, or a medium-sized bowl.

2. With the mixer set to high speed, beat until stiff peaks form (should take about a minute if you're using a stand mixer; may take a tad longer with a hand mixer). Try not to over beat.

3. Go forth with the knowledge that life-changing whipped cream can be made in the comforts of your own home. In other words: enjoy!

This will keep for about three days well-covered and refrigerated.

Vanilla Almonds

photo 1 You know those special candied almonds you find at farmer's markets or fairs in the super fancy packaging that you love, but never really think you could make yourself? Well, this is the post that is going to prove that theory wrong. Six ingredients are all you need to make these addictive nuts, and I'm fairly certain you've got them in your pantry right now!

You can give these almonds as a gift, eat them between meals, or treat them as a great after dinner dessert. Whichever way you go, one thing is for certain: it is entirely impossible to eat just one. Good thing this recipe makes lots and lots of almonds!

What You'll Need:

  • 1 egg white, beaten
  • 1 teaspoon pure vanilla extract
  • 4 cups whole almonds
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon

Preheat the oven to 300 degrees F.

Beat the egg white and vanilla extract in a large bowl. Once combined, add the almonds and stir around, making sure each almond is coated.

In another smaller bowl, combine the sugar, salt, and cinnamon. Once combined, add to the almonds and stir around.

Place almond mixture in a single layer on a greased baking sheet, or one lined with parchment paper.

Bake at 300 degrees F for about 20 minutes. Remove from oven and transfer almonds to a sheet of wax paper to cool. Once cooled enough to touch, break into clusters.

SOURCE: Kelsey's Essentials