Cherry Vanilla Cream Popcorn


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I looked out the window and what did I see, popcorn popping!!
Cherry blossoms are in full bloom.
So what better way to celebrate spring, than pretty pink popcorn! Perfect for parties, elegant Easter baskets, or just plain eating! Happy Spring!~Amy

Cherry Vanilla Cream Popcorn

12 cups popped corn, sorted and kernels removed
2 cups sugar
1/4 cup heavy cream
1/4 milk
3 tbsp maraschino cherry juice
2 tbsp corn syrup
1/4 tsp salt
1/2 tsp Tahitian vanilla, Nielsen Massey, or good quality vanilla
1 drop red food coloring, optional

Line a baking sheet with parchment or foil.

Place popcorn in a large bowl. Set aside.

In a medium sized saucepan, whisk together sugar, cream, milk, juice, corn syrup and salt.

Over medium high heat, bring to a boil. Stirring constantly, cook until soft ball stage. Remove from heat, whisk in vanilla and food coloring. Pour over popcorn, and stir evenly to coat. Pour out onto prepared and let cool.

Makes 12 cups

Recipe by Amy Richardson

Southern Bourbon Vanilla Banana Pudding Parfaits


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This classic dolled up in a single serving is sure to delight your inner southern belle! ~Amy

Southern Bourbon Vanilla Banana Pudding Parfaits

Bourbon Vanilla Custard*
Vanilla wafers
2-3 fresh bananas
Whipped Cream

Bourbon Vanilla Custard:

1 1/2 cups sugar
2 1/2 tbsp cornstarch
3 eggs
1 cup milk
1 cup half and half
2 tbsp butter
2 tsp Nielsen-Massey Bourbon Vanilla

In a small bowl, whisk together cornstarch and sugar. Set aside.
In a large saucepan, whisk eggs until frothy; about one minute. Whisk in sugar mixture, and mix until well blended. Add milk and half and half. Bring mixture to a boil over medium heat, stirring constantly. Cook until it thickens. Remove from heat and stir in butter. Cool slightly, while stirring.
Add vanilla, and blend well.

Whipped cream:

1 cup heavy whipping cream
3 tablespoons confectioners sugar
1/2 tsp Nielsen-Massey Bourbon Vanilla

With an electric mixer, beat all ingredients on high until soft peaks.

To assemble:
Layer glasses with wafers, warm custard, bananas and cream, repeating until glass is full ending with custard. Cover and refrigerate until ready to serve.

To serve garnish with additional cream, fresh mint and wafer cookie if desired.

Makes 4-6 servings

Recipes by Amy Richardson

Sweet Cherry Vanilla Iced Scones


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These are so light and delicious! I used a Tahitian vanilla which naturally has a fruity cherry-like flavor to enhance the sweet fresh cherries. Perfect for breakfast or seriously, any time of the day!~Amy

Sweet Cherry Vanilla Iced Scones

Scones:

2 cups of flour
1 tbsp baking powder
1/3 cup sugar
1 1/2 tsp kosher salt
5 tbsp cold butter

1 cup frozen bing cherries, chopped
1 tbsp flour
1 tbsp confectioners sugar

1 cup whole milk or half and half
1 tsp Tahitian Vanilla

1 egg + 1 tsp half and half or milk, whisked together

Icing:

2 tbsp Vanilla barista syrup
1 tbsp butter, melted
1/4 tsp Tahition Vanilla
1/2 cup confectioners sugar

Preheat oven to 425

Line a baking sheet with parchment paper. Set aside.
Lightly flour an 8 inch round cake pan. Set aside.

Place 2 cups of flour, baking powder, sugar, and salt into food processor. Pulse to combine.
Add cold butter and pulse until crumbly.
Toss frozen cherries with 1 tbsp flour.
Pour flour mixture into a medium sized bowl. Fold in cherries. Stir vanilla into half and and half or milk. Add to flour mixture and stir lightly until combined. Turn dough out on to lightly floured surface and knead until it just comes together. Press into prepared cake round. Dough will be soft. Turn out onto board and using a knife or pastry scraper, cut into 8 wedges. Place on baking sheet and brush with egg wash.
Bake for 12-15 minutes or until golden brown.

For icing:

Whisk together confectioners sugar, syrup,vanilla and butter. Drizzle over warm scones.

Makes 8

Recipe by Amy Richardson

Chocolate Lover’s Granola


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Chocolate granola! A great excuse to have chocolate for any meal! Made with full flavored Cocoa Rouge, artisan extracts, honey, sweet coconut and pecans, this is sure to become a breakfast favorite! ~Amy

Chocolate Lover’s Granola

8 cups old fashioned oats
1 1/2 cup shredded coconut
1 cup pecans

1/3 cup E. GUITTARD Cocoa Rouge, cocoa powder
1/4 cup oil
1 1/4 cups honey
1 tsp salt
1 tsp Nielsen Massey Bourbon Vanilla Extract
1 tsp Nielsen Massey Chocolate Extract

Heat oven to 225 degrees

Line a large baking pan with parchment sheet.

In a large mixing bowl, toss together oats, coconut, and pecans. Set aside.

In a small saucepan, whisk together cocoa and oil until smooth. Add the rest of the ingredients and cook over medium high heat until it heated thoroughly. Remove from heat and pour evenly over oat mixture. Stir well to coat evenly.

Spread mixture evenly onto prepared pan. Bake for 1 hour, stirring every 20 minutes. Cool.

Makes 8-10 cups

Recipe by Amy Richardson

Bourbon Vanilla Chocolate Truffle Tea Light Fondue with Assorted Cookies and Summer Berries


Tea light fondue! Warm rich chocolate and fresh berries. A Perfect dessert for two! ~Amy

Tea light fondue! Warm rich chocolate and fresh berries. A Perfect dessert for two! ~Amy

Bourbon Vanilla Chocolate Truffle Tea Light Fondue with Assorted Cookies and Summer Berries

1 tea light butter warmer

1/4 cup butter
3 1/2 oz, 65% good quality truffle or intense flavored chocolate bar, such as Lindt or Godiva, broken into pieces
1/2 cup evaporated milk or whipping cream
1/2 cup sugar
1/2 tsp Bourbon Vanilla, by Nielsen-Massey

Fresh, strawberries, raspberries, blackberries, and blueberries

Assorted palmiers, and pirouette cookies

In a medium sized saucepan, melt butter.
Add chocolates, evaporated milk, and sugar.
Cook over medium heat, stirring until smooth.
Bring to a simmer, remove from heat, and add vanilla.
Mixture will thicken as it cools, pour into butter warmer, light tea light to keep warm. Watch heat for scorching.

Serve with assorted berries and cookies.

Makes 2-4 servings

Recipe by Amy Richardson

Praline Iced Shortcakes with Fresh Bananas and Bourbon Vanilla Cream Custard


This is my twist on the southern classic, “Banana Pudding.” Praline iced light and flaky shortcakes, with a homemade creamy vanilla custard, a layer of vanilla wafers for crunch and finished off with fresh bananas and whipped cream!
~Amy

Praline Iced Shortcakes with Fresh Bananas and Bourbon Vanilla Cream Custard

Custard:

1 1/2 cups sugar
2 1/2 tbsp cornstarch
3 eggs
1 cup milk
1 cup half and half
2 tbsp butter
2 tsp Nielsen-Massey Bourbon Vanilla

In a small bowl, whisk together cornstarch and sugar. Set aside.
In a large saucepan, whisk eggs until frothy; about one minute. Whisk in sugar mixture, and mix until well blended. Add milk and half and half. Bring mixture to a boil over medium heat, stirring constantly. Cook until it thickens. Remove from heat and stir in butter. Cool custard in pan stirring often. Stir in vanilla.

Shortcakes:

2 1/2 cups Gold Medal Self Rising Flour
2 tsp sugar
1/4 tsp coarse salt
1/2 butter
1 cup buttermilk ( 1-2 tbsp extra if dough is dry)
2 tsp heavy cream (optional)

Heat oven to 425 degrees
In a medium sized bowl, whisk together dry ingredients. With a pastry blender, cut in butter until mixture is a coarse crumb. With a fork, gently stir in buttermilk until it pulls away from the sides of the bowl.
On a lightly floured board, gently roll dough to about 1/3 inch. Using a biscuit cutter, cut dough into individual shortcakes. Place on a parchment lined baking sheet. Brush lightly with heavy cream. Bake 10-12 minutes or until golden brown. Cool slightly. Top with praline icing.

*Time saving tip: Store bought uncooked buttermilk biscuits from your freezer section can be substituted. Bake according to package and ice according to recipe.

Praline Icing:

1/4 cup butter
1/2 cup brown sugar
2 1/2 tbsp milk
1 1/4 cup powdered sugar
Pecans, whole or chopped

In a saucepan, melt butter over medium heat. Stir in brown sugar and cook until bubbly. Remove from heat and stir in milk. Beat in sugar until smooth, adding a small amount of additional milk if a thinner consistency is desired.

Additional ingredients:
Bananas
Vanilla wafers
Sweetened whipped cream
Fresh mint leaves

To Assemble:

Split shortcakes in half. Place the bottom on a plate. Top with custard, fresh banana, and cream. Top with a layer of vanilla wafers and repeat with layers. Finish with iced top of shortcakes. Garnish with fresh mint leaves if desired.

Recipe by Amy Richardson

Sweet Lemon Rosewater Glazed Petite Cakes with Sugared Violets


Fresh lemon cake is one of my favorite spring time desserts! Brushed with the delicate flavor of  sweet rosewater and lemon, and topped with sugared violet, these pretty little cakes will be the perfect ending to your Easter celebration! ~Amy

Fresh lemon cake is one of my favorite spring time desserts! Brushed with the delicate flavor of sweet rosewater and lemon, and topped with sugared violet, these pretty little cakes will be the perfect ending to your Easter celebration!
~Amy

Sweet Lemon Rosewater Glazed Petite Cakes with Sugared Violets

Cake
1 1/4 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup butter, at room temperature
1 cup sugar
2 eggs
1/2 cup buttermilk
1 Tbs. finely grated lemon zest

Lemon Rosewater Syrup:
1 1/2 cups sugar
1/2 cup fresh lemon juice, about 2 lemons
1 cup water
Zest from 1 lemon
A few drops Nielsen Massey Rosewater Extract

Link to video: http://youtu.be/Ek5WLv3RDP0

Sugared Violets:
I egg white beaten
Superfine sugar
Parchment, brush

Link to video: http://youtu.be/OSSVJGmdNFo

Cake instructions:

Preheat an oven to 350ºF. Grease and flour individual petite cake molds.

In a medium sized bowl, whisk together the flour, baking powder and salt. Set aside.

With an electric mixer fitted, beat the butter and sugar on medium speed until blended, 2 to 3 minutes. Add the eggs one at a time, beating well after each addition.

Reduce the speed to low and add the flour mixture alternating with the milk and lemon zest. Beat until blended and smooth, stopping the mixer occasionally to scrape down the sides of the bowl as necessary.

Spoon the batter into the prepared pan and bake until a toothpick inserted into the center of the loaf comes out clean for 20-22 minutes or until lightly browned.

Remove the cakes from the oven and transfer the pan to a wire rack. Cool 10 minutes. Turn out onto rack. Using a fork, gently poke the top in several places. Brush the syrup, over the warm cakes. Cool completely.
Dust with powdered sugar, and decorate with sugared violets.

Recipes by Amy Richardson