Tangerine Vanilla Dream Cookies

Is your spring taking some time to get here? No worries, bake up some sweet sunshine and smile! ~Amy

Tangerine Vanilla Dream Cookies


1 1/3 cups butter
1 1/2 cups sugar
2 eggs
2 tsp vanilla

2 tsp baking powder
1 tsp coarse salt
3 1/2 cups flour

Additional sugar for rolling

Tangerine Vanilla Buttercream

Sugar crystals


Heat oven to 350 degrees

With an electric mixer, beat butter for 2-3 minutes.
Add sugar, beat until light and fluffy. Another 2-3 minutes.
Add eggs and vanilla, scrape down sides and beat until light and fluffy.
Add baking powder, salt, and flour and mix until just blended. Scoop dough into rounds and roll in sugar to coat. Place at least two inches apart, flatten slightly and bake until lightly browned. Cooking time will vary depending on the size of the dough. Small cookies 10-12 minutes, large 16-18.

Cool completely and frost.

Tangerine Vanilla Buttercream

1/2 cup butter
4 cups confectioners sugar
1/4 cup milk
1/2 tsp Madagascar Bourbon Vanilla
Zest of 1 tangerine or Minneola

Beat butter until smooth, add 2 cups sugar, and milk, and beat again until well mixed. Add in vanilla and mix. Add remaining sugar and beat until light and fluffy. Add tangerine zest and repeat.

Recipes by Amy Richardson


Caramelized Creme Brûlée Vanilla Cream Steamer

Brûlée away your winter blues with this caramel vanilla cream steamer. Finished off with whipped cream and a classic cream brûlée caramelized crunch, you might just have to have a second cup! ~Amy

Caramelized Creme Brûlée Vanilla Cream Steamer 


2 cups milk, 2% or whole 

2 tbsp Torani French Vanilla Syrup

2 tbsp Torani Caramel Syrup

*Vanilla Whipped Cream

Turbinado or raw sugar

Heat milk over medium high heat, whisking constantly, to froth. When hot, whisk in syrup and remove from heat. Pour into heat proof mugs. Top with whipped cream. Sprinkle a fair amount of raw sugar over the top and torch to caramelize. Serve immediately.

Makes 2 servings 
Recipe by Amy Richardson
*recipe on http://www.greattastebuds.wordpress.com

Bourbon Vanilla Sugar Cream Pie with Maple Whipped Cream

Sugar Cream Pie is a rich custard pie, made from simple ingredients. It dates back to the early 1800’s and is also known as Indiana Sugar Cream and Hoosier Pie. I have added bourbon vanilla and topped each piece with Maple Whipped Cream for a tasty twist on this old fashioned forgotten pie!~Amy

Bourbon Vanilla Sugar Cream Pie with Maple Whipped Cream

1 single 8 inch pastry crust

1 cup heavy cream
1 cup half and half
1 cup sugar
1/2 cup flour
2 tbsp Nielsen Massey Bourbon Vanilla
2 tbsp butter, cut into small pieces
1/4 tsp salt

Place large baking sheet in oven.
Heat oven to 425 degrees.

In a medium sized bowl, whisk together cream, half and half, sugar, flour, vanilla and salt, until smooth. Pour into prepared crust top with butter pieces, and carefully place on hot baking sheet.
Cook for 10 minutes on 425 degrees.
Lower oven to 350 degrees and bake for about 55 minutes.
Cover edges if necessary. Center will still be soft, but will firm as it cools.

Serve at room temperature, or chilled. With Maple Whipped Cream.

Recipe adapted by Amy Richardson

Maple Whipped Cream:

1 cup whipping cream
1/4 maple syrup

Place ingredients into medium sized bowl, with an electric mix on high, beat until soft peaks

Makes 2- 2 1/4 cups

Recipe by Amy Richardson

Tahitian Toasted Coconut Ice Cream

For all you toasted coconut lovers, this ice cream will take you on a trip to Tahiti! Creamy Tahitian vanilla with a toasted coconut crunch! This sweet treat is sure to please!🌴

Tahitian Toasted Coconut Ice Cream

4 cups half and half
1 cup sugar
1/4 cup cream of coconut syrup, Coco Lopez
1 tsp Nielsen Massey Tahitian Vanilla
1 tbsp lime juice
Pinch of salt

1/2-3/4 cup coconut, toasted

Whisk together half and half, sugar, cream of coconut, vanilla, lime juice and salt.

Freeze according to manufacturer’s instructions.
When frozen, stir in toasted coconut. Serve immediately, or place in a covered container and freeze for a couple hours for a firmer texture.

Recipe by Madeline and Amy Richardson

Cherry Vanilla Cream Popcorn


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

Homemade Pretzels with a Sweet Trio of Dipping Sauces


Homemade Pretzels are well worth the effort, they are not hard, just an extra step, but they are SO good! Wonderful with a little coarse salt and mustard, but the sweet dipping sauces are super fun! ~Amy

Homemade Pretzels with Sweet Trio of Dipping Sauces


1 1/2 cups warm water
1 tbsp sugar
2 tsp coarse salt
2 1/2 tsp yeast
3 tbsp butter, melted
4 cups flour

1 egg yolk + 1 tbsp water

10 cups water
2/3 cup baking soda

To make dough:
Place water, sugar and salt into a mixing bowl. Sprinkle yeast over the top and let it set for about 5 minutes. Attach dough hook, add butter, mix lightly. Add flour and knead in low until blended and starts to come together. Increase speed to medium and mix for about five minutes. Lightly oil bowl and turn dough over once to coat. Cover with plastic wrap and let raise until double in size.

Line 2 sheets with baking parchment.
Heat oven to 450
Heat water and baking soda in a large pan to rolling boil.

On lightly sprayed surface, dived dough into eight equal portions.
Roll each section into a 24 inch rope. Make an upside down U shape on baking sheet, crossing ends to form pretzel shape. Repeat, place 4 on each pan.
Remove each pretzel from pan with a large spatula place in boiling water one at a time and boil for 30 seconds. Return to pan, brush with egg wash, and bake one sheet at a time for 9-12 minutes or until golden brown.

Serve with dipping sauces or sprinkle with coarse salt after the egg wash for savory pretzels

Fresh Strawberry Vanilla Sauce:
1/3 cup vanilla frosting
1 large strawberry chopped

Place ingredients in a small food processor and blend until smooth.

Cinnamon Vanilla Sauce:
1/3 cup vanilla frosting
1/4 tsp cinnamon
1 1/2 tsp water
Place ingredients in a small food processor and blend until smooth.

Chocolate Sauce:
1/4cup butter
1/2 cup sugar
1/2 cup evaporated milk
1/2 cup bittersweet chocolate pieces

In a medium sized saucepan over medium heat, melt butter. Add sugar, evaporated milk, and chocolate. Whisk until smooth and comes to a simmer. Remove from heat and let cool.

Vanilla Frosting

1/2 cup butter, room temperature

4 cups powdered sugar

1/4 cup milk

1 tsp vanilla

With an electric mixer, beat butter and 2 cups of the sugar, milk and vanilla until creamy. Add remaining sugar and beat until light and fluffy.

Recipes by Amy Richardson

Cherry Vanilla Ice Cream


My friend Katy introduced me to this classic flavor, and I was obsessed until I came up with my own recipe. It is delicious topped with either shaved chocolate or salted almonds. Perfect for that summer evening with friends and family. ~ Amy

Cherry Vanilla Ice Cream

4 cups half and half
2 tbsp cornstarch
1 cup sugar

1 10oz jar maraschino cherries, drained, reserve juice
1 tsp vanilla

In a medium sized saucepan, whisk together sugar and cornstarch. Whisk in half and half and cook over medium heat for about 10minutes or until slightly thickened and bubbly. Pour into a heat proof bowl. Cool over an ice water bath, and refrigerate until chilled.

Coarsely chop cherries and set aside on paper towels until ready to use.

Whisk reserved cherry juice and vanilla into cream base and freeze according to manufacturers directions. In the last few minutes add chopped cherries or stir in by hand.

Makes 1 1/2 to 2 quarts

Recipe by Amy Richardson