October 25, 2015


Vanilla Pumpkin Seed Clusters

  • 1/2 cup pumpkin seeds
  • 1 tsp l.c. finns vanilla extract
  • 2 tsp honey
  • 2 tsp coconut sugar
  • hot water
  1. Preheat oven to 350
  2. In a medium bowl, combine the honey, coconut sugar and vanilla. You can substitute l.c. finns cinnamon extract if you want to change it up.  Stir together to create a thick paste then add a small drop of hot water to thin it out and create a runny syrup.
  3. Pour in the pumpkin seeds and stir them around in the mixture to evenly coat them.
  4. Dollop a generous tsp full of the pumpkin seeds onto a baking sheet, repeat until it's all used up and cook for 15-20 minutes until most of the seeds have browned (but don't let them burn!)
  5. Take out of the oven and leave to cool for a few minutes. Once they've cooled a little (but are still warm) you can press the clusters together to make sure they don't fall apart. They will dry quickly.
October 12, 2015


Crabapple Jelly with Vanilla Extract

Crabapple Jelly

You’ll need:

l.c. finns Vanilla Extract
as many apples as you’d like to use


Wash, stem and coarsely chop or just quarter the apples and put them in a large pot. (Don’t bother to peel or core them.) Add enough water to just cover them and bring to a boil. Cover and simmer for 20-25 minutes, until the apples are very soft. Mash the whole lot with a big spoon or potato masher and cook for another few minutes.

Spoon the mixture into a colander lined with cheesecloth (or use a jelly bag if you have one) set over a large bowl or pot, and let the juice drain out. Stir the pulp around a bit if you want to hurry it up. Push as much through as you like – if you don’t mind a pulpier (less clear) jam, strain through as much as you like, leaving not much more than the pits.

Measure the resulting juice into a pot (this is easy if you drain it into a pot with measurements marked on the side) and add 3/4 cup sugar for every cup of juice. Bring to a boil over high heat and boil rapidly, stirring often, until the mixture reaches 210°F on a candy thermometer, or until a small amount placed on a plate that has chilled in the freezer turns to gel. (It should wrinkle on the surface and leave a trail if you run your finger through it.) This should take about 20 minutes.

While it’s still hot, add l.c. finns extract to juice.  I used 1 Tbsp for my batch of about 6 cups. Pour the jelly into hot jars, skim off any foam that rises to the top with a spoon, and seal with lids. Set aside to cool. The lids should pop inward as they cool. If any don’t, store them in the fridge.


Courtesy of Babble

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
July 07, 2015

1 Comment

anise › ginger ›

Red Cabbage Slaw

This Red Cabbage slaw is crispy, sweet and refreshing!!  Great on a hot day, for a picnic, it can go with so many dishes.


- 1/2 red cabbage, thinly sliced

- 1/2 cup cilantro, chopped

- 2 med carrots, shredded

- 1/3 cup rice vinegar

- 1/2 tbsp sugar

-1/2 tbsp honey

- 1 tsp salt

- 1 tsp pepper

- 1/2 tsp l.c. finns Anise extract

- 1 tsp l.c. finns Ginger extract

Toss all the ingredients together and refrigerate for an hour before serving.


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 

February 04, 2015


baking › desserts › vanilla ›

Despicable Me Minion Cupcakes

What You Will Need for Despicable Me Minion Cupcakes:

  • Twinkies, halved. If you are making a dozen you’ll need six Twinkies
  • There are several ways to make the eyes:  Smarties with a black frosting dot, Wilton Decorator Eyes or all frosting.
  • Black icing tube for details
  • Blue (or whatever color you want) frosting or icing. Color with food coloring.
  • Bake and frost your cupcakes as usual. (Recipe below...courtesy of
  • Cut Twinkies in half and lay on the flat side on a plate.  It will be easier to decorate this way.
  • Squeeze two circles of icing/frosting on the Twinkies in the place where you will put the Smarties glasses.
  • Press the Smarties into the icing/frosting and some of it will smoosh out and make it look like the glasses are rimmed. Make two dots for the eyes in the glasses.
  • Draw lines for the sides of the glasses. Draw a mouth and stick chocolate jimmies into the top of the Twinkies for hair. Gently press the Twinkie into the frosted cupcake. And done!

Simple White Cupcakes with Creamy Frosting

1/3 cup butter
2 eggs
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
2/3 cup sugar
1 teaspoon l.c. finns vanilla
1/3 cup buttermilk or sour milk*
1 recipe Creamy Frosting


  1. Let butter and eggs stand at room temperature for 30 minutes. Grease twelve 2-1/2-inch muffin cups or line with paper bake cups; set aside. In a medium bowl stir together flour, baking powder, baking soda, and salt; set aside.
  2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla. Beat on medium to high speed about 2 minutes or until light and fluffy, scraping sides of bowl as necessary. Add eggs, one at a time, beating until combined after each addition. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined.
  3. Spoon batter into prepared muffin cups, filling each about half full. Bake for 18 to 20 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove cupcakes from muffin cups and cool completely on wire rack. Generously spread Creamy Frosting over cupcakes. Makes 12 cupcakes.

From the Test Kitchen

*To make sour milk:

Place 1-1/2 teaspoons lemon juice or vinegar in a 1-cup glass measure. Add enough milk to equal 1/2 cup. Let stand for 5 minutes before using.


To soften the cream cheese for the frosting, let it stand at room temperature about 30 minutes. Or, place it in a microwave-safe container and microwave, uncovered, on 100 percent power (high) about 10 seconds or until softened.

Place frosted cupcakes in an airtight container and chill in the refrigerator for up to 24 hours. For longer storage, keep unfrosted cupcakes in an airtight container at room temperature for up to 2 days or in the freezer for up to 6 months. Thaw frozen cupcakes at room temperature for 1 hour before frosting. Store frosting in an airtight container in the refrigerator for up to 2 days.

Creamy Frosting


4ounces cream cheese, softened
2 tablespoons butter, softened
1 teaspoon l.c. finns vanilla
2 1/2 cups powdered sugar


  1. In a large bowl beat together cream cheese and butter with an electric mixer on medium to high speed until smooth. Beat in vanilla. Gradually add powdered sugar, beating until smooth.

Old-Fashioned Strawberry-Rhubarb Crisp

Old-Fashioned Strawberry-Rhubarb Crisp


  1. 2 pounds rhubarb stalks, sliced 1/2 inch thick
  2. 1 1/4 cups sugar
  3. 1 pound strawberries, hulled and quartered
  4. 3 tablespoons cornstarch
  5. 2 teaspoons fresh lime juice
  6. 1 teaspoon l.c. finns Vanilla extract
  7. 1 Tbsp l.c. finns Hibiscus extract


  1. 1 stick (4 ounces) unsalted butter, softened
  2. 1 1/2 cups light brown sugar
  3. 1 1/2 cups all-purpose flour
  4. 1 1/4 cups quick-cooking rolled oats
  5. 3 tablespoons canola oil
  6. 1 teaspoon l.c. finns Cinnamon extract
  7. 3/4 teaspoon salt
  1. Preheat the oven to 375°. In a bowl, toss the rhubarb with 3/4 cup of the sugar and let stand for 15 minutes, stirring occasionally. In another bowl, toss the strawberries with the remaining 1/2 cup sugar and let stand for 10 minutes, stirring occasionally. Using a slotted spoon, transfer the rhubarb to the strawberries; discard any rhubarb juice. Add the cornstarch, lime juice and vanilla, and hibiscus to the fruit and stir well. Transfer the mixture to a 9-by-13-inch glass baking dish.
  2. Combine all of the ingredients in a medium bowl. Using a pastry blender or your fingers, mix the ingredients together until large crumbs form.
  3. Sprinkle the topping evenly over the filling and bake for 30 minutes. Reduce the oven temperature to 325° and continue baking for about 30 minutes longer, until the fruit filling is bubbling and the topping is nicely browned. Let the crisp rest for 10 to 20 minutes before serving.