Nielsen-Massey Vanillas is a family owned and managed producer of premier pure vanillas and flavor extracts that was founded in 1907. As one of the largest Pure Vanilla suppliers worldwide, they manufacture a majority a of their vanillas from vanilla beans grown in Madagascar, Mexico, Indonesia, and Tahiti. Our Vanilla products include: Pure Vanilla Extracts, Vanilla Bean Paste, Vanilla Sugar, Vanilla Powder, gourmet Vanilla Beans and Pure Flavor Extracts - Almond, Chocolate, Coffee, Lemon, Orange, Peppermint, Rose and Orange Blossom.
We craft our Madagascar Bourbon Pure Vanilla Bean Paste using our famous Madagascar Bourbon Pure Vanilla Extract and real seeds from the vanilla pod. Due to its thick consistency, similar to molasses, this culinary paste enables you to add more delicious vanilla flavor without thinning out your batters or sauces. It's also ideal for recipes, such as crème brûlée and ice cream, in which you want to add the enticing visual flair of vanilla seeds.
Available in 4-ounce jars. This product is Kosher and Gluten-Free Certified as well as All-Natural and Allergen-Free.
For years now, I have wanted to try Vanilla Bean Paste, but was not sure how to use it. I always wondered is it stronger, do you simply use it the same way as vanilla extract or can you only use the paste in certain recipes. Since, I love to bake I knew I would be able to find the right recipe to test using the vanilla bean paste.
The label on the bottle does offer a nice description on how to use the vanilla bean paste. *To replace vanilla extract in a recipe, simply measure the same amount Vanilla Bean Paste and add. Or, replace one tablespoon of paste for every one whole vanilla bean.* As one that loves to cook and bake making all of our food out of scratch I have used vanilla in many of my recipes. So, this was nice to know that I could use the vanilla bean paste in any of my recipes.
For my test I simply decided to bake some cookies since my kids love to eat cookies and with their opinions and mine I would know for sure how well the item stood to the test. The vanilla bean paste is quite easy to use and it mixes in very easily with the rest of the ingredients. I was happy to know I did not have issues with this. Once the cookies were completed and the family dug in it did not take long to realize that the cookies were a huge hit. The cookies were great tasting and I couldn't be happier with how easy and great tasting that the vanilla bean paste is.
The alluring flavor of our Madagascar Bourbon Pure Vanilla in an all-natural, alcohol and sugar-free powder. Distinctive from our extract or paste, this powder is ideal for dry mixes, liquid or color-sensitive recipes, such as icing, and flavoring for beverages. Elevate the flavor of all your cakes, cookies and pancakes with a sprinkle of this versatile powder.
Available in 2.5-ounce jars. This product is Kosher and Gluten-Free Certified as well as All-Natural and Allergen-Free. Contains no alcohol or sugar.
To replace vanilla extract in a recipe, simply measure the same amount of our Madagascar Bourbon Pure Vanilla Powder and add.
During my review on the Pure Vanilla Powder, I decided to try one of the recipes that Nielsen Massey offers on their website. There are several different recipes in fact you can narrow the recipe down my looking for Pure Vanilla Powder recipes. Once I looked at the recipes that have photos offered I finally choose to go with Crisp Vanilla Butter Cookies. These cookies are really easy to make and they tasted great. Honestly before using the vanilla powder I had never heard of it. The item mixes in very nicely with the other ingredients and offers an amazing taste to the cookies that I had cooked. Included is the recipe and I hope you enjoy them as much as my family and I did.
1 cup (2 sticks) butter, softened
1 cup sifted confectioners' sugar
1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Powder
2 eggs, lightly beaten
2 cups unbleached all-purpose flour
1 teaspoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup chocolate pieces of choice
Cream the butter, confectioners' sugar and vanilla powder in a mixing bowl using an electric mixer on medium speed. Add the eggs and beat until light and fluffy. Beat in the flour, baking powder, cinnamon and salt on low speed until just blended. Place the dough on parchment paper and shape into a 12-inch long log. Chill for 3 to 24 hours.
Preheat the oven to 350 degrees. Coat an insulated cookie sheet with nonstick cooking spray. Cut the dough log into 1/4 inch-thick slices and place on the cookie sheet. Bake for 10 to 12 minutes or until golden brown. Cool on a wire rack. Place the cooled cookies on a parchment-lined cookie sheet.
Place the chocolate pieces in a microwave-safe bowl. Heat on High for 15 seconds. Repeat at 5-second intervals, stirring and checking the consistency. The chocolate is ready when it freely drips from the spoon in a fine line. Spoon the chocolate into a large plastic food storage bag. Twist the bag until the chocolate is in one corner and then trim the tip of the bag. Drizzle the chocolate over the cookies.
Variation: Add 1/2 teaspoon of any Nielsen-Massey Pure Flavor Extract, such as Chocolate, Almond, Lemon, Orange or Coffee, to the cookie dough to create a signature cookie.
Makes 2 dozen
Where to purchase: You are able to go to the where to buy tab on the Nielsen Massey to find a store near you or online.
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