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#Vanilla Seeds
askwhatsforlunch · 8 months
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Peaches in Syrup
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The height of Summer is the best time for making preserves. If the job seems a little daunting, I assure you spending an arvo making jam or preserving all sort of fruit, from your garden glut to some seasonal beauties you've found at the market at a cheap price, is well worth the effort! Close your eyes, and imagine, eating soft, sweet, juicy Peaches in Syrup in the middle of Winter, perhaps even on a snowy day... Pick a chillier or rainy Summer's day, put your apron on, and get to work; your future self will be grateful!
Ingredients (makes one 3/4-litre/3/46-cup jar):
3 large yellow or white peaches (you want them just ripe, rather on the firm side)
3/4 cup caster sugar
1 plump vanilla bean
1 1/2 cup water
In a large pot of boiling water, boil a 3/4-litre/3/4-cup jar, to sterelise.
Bring a medium saucepan, filled to three-quarters of water to the boil.
Once boiling, gently lower in the peaches, 1 minute. Then, immediately drain the peaches and plunge them in an ice bath. Set aside.
Pour sugar into a medium saucepan.
Split vanilla bean lengthwise, and add to the saucepan. Finally, stir in water.
Bring to the boil over medium-high heat, stirring until sugar is completely dissolved. Then, boil rapidly for about 2 to 3 minutes, until syrup slightly thickens.
Meanwhile, gently remove the skin off the peaches. Carefully halve and pit them.
Remove jar from the boiling water carefully, and dry.
Place peach halves into sterelised jar.
Pour the hot vanilla syrup over the peach halves, including the vanilla bean, and close jar tightly. Return to the boiling water bath, 10 minutes. Remove from heat and let cool completely.
Once opened, you can keep Peaches in Syrup for about three weeks to a month in the refrigerator. Serve them warm or cold with yoghurt and Ice Cream, or on top of Pancakes...
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neugininaturalsuk · 2 months
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Vanilla Seeds
Shop 100 % Madagascan vanilla planifolia seeds online at the best price in Australia. Shop today!
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fullcravings · 2 months
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Lemon Poppy Seed Cake
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fattributes · 3 months
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Caramelized Banana and Blueberry Baked Oatmeal
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morethansalad · 11 months
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Vegan Lilac and Lemon Poppy Seed Loaf with Lemon Glaze
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subtlecottagewitch · 4 months
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Breakfast 🍓
Strawberries, Raspberries, Blackberries
Greek yogurt, splash of vanilla, granola, chia seeds
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ladykatie512 · 11 months
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Oh, the Bliss will set you free Oh, the Bliss is gonna make you see
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naomiknight-17 · 7 months
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The lady who drove Mom and I to the funeral a week-ish ago is devoutly Muslim, and I offered to bake her cookies as a thanks for the ride, and she was like, oh, thank you! As long as there's no lard or alcohol of course
And I'm like, oh yeah, no problem! I use butter, and I'll double-check to be sure all the other ingredients are halal
Y'all. I am so dumb.
I use vanilla extract, which is made with ALCOHOL
And it's a small amount that wouldn't cause intoxication so some less strict Muslims would be okay with it but this lady, as I mention, is VERY devout
So I had to send Jon to Bulk Barn to buy some vanilla beans that are not in any way treated with alcohol
Baking cookies with these should be a fun experiment
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angelkin-food-cake · 1 year
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Spiced Poppy Seed Cake with Almond Buttercream Frosting
1½ cups unbleached, all-purpose flour
1½ cups white whole wheat flour
1 Tbsp. baking powder
¼ cup cornstarch
1 tsp. freshly grated nutmeg
1 tsp. cinnamon
⅛ tsp. cardamom
6 large eggs, separated, at room temperature
½ tsp cream of tartar
2 sticks (1 cup) salted butter, at room temperature
2 cups sugar
½ cup honey
2 cups milk, at room temperature
2 Tbsp. vinegar
1 Tbsp. almond extract
½  cup poppy seeds
Frosting:
3 sticks (1½ cups) salted butter, at room temperature
7½ cups powdered sugar
1½ tsp. vanilla extract
1½ tsp. almond extract
6 Tbsp. half-and-half, plus more if needed
poppy seeds for sprinkling
Preheat oven to  350. Grease three 9" round cake pans with shortening; line the bottoms with parchment.
Sift the flours, baking powder, cornstarch, nutmeg, cinnamon, and cardamom together. Set aside.
With the whisk attachment of a stand mixer, whip the egg whites with the cream of tartar on high speed until soft peaks form. Set aside.
In another bowl, use the paddle attachment to cream together the butter, sugar, and honey until light and fluffy. On low speed, add the egg yolks one at a time, beating after each addition. Scrape the bottom and sides of the bowl and beat until the mixture is smooth and creamy.
In a bowl, combine the milk, vinegar, and almond extract. (Don't worry if it curdles.)
Add the dry mixture in three additions, alternating with the milk/vinegar mixture. Mix lightly, between additions, just until combined. Scrape down the sides and bottom of bowl as needed.
Fold in the poppy seeds, then fold in the whipped egg whites in three additions. (Re-whip the egg whites first if they have separated.)
Pour the batter into the prepared pans and bake for 30-40 minutes, or until done. Cool in the pans for 10 minutes, then remove to wire cooling racks. Once the cakes are cool enough to handle, but still warm, wrap in plastic wrap, then in foil and freeze overnight, or until you're ready to frost.
Cream the butter and powdered sugar together using the paddle attachment of a stand mixer until it forms a thick "paste." Beat in the vanilla and almond extracts, then the half-and-half. Beat until fully combined. Add more half-and-half as needed to get to a fluffy consistency.  Beat until fluffy and no lumps remain.
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askwhatsforlunch · 5 months
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Honey Pecan Pie
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This scrumptious Honey Pecan Pie is a delectable way to end your Thanksgiving dinner, if you're celebrating. If you're not (or if you already did on 9th October!), you can still bake it, simply because it is a delicious pie!
Ingredients (serves 6 to 8):
For the pastry
1 ¼ cup all-purpose flour
1 tablespoon white sugar
¼ teaspoon salt
½ cup cold unsalted butter, cut into small cubes
¼ cup ice water
For the filling
2 cups pecan halves
½ cup unsalted butter
½ cup demerara sugar
3/4 cup good, pure set honey
2 tablespoons good whisky
2 teaspoons Homemade Vanilla Extract
¼ teaspoon salt
the seeds of ½ plump vanilla bean
3 large eggs
In a food processor attached with the plastic blade, combine flour, sugar and salt. Pulse a few times, to combine. Add butter and process, scraping the sides occasionally, until mixture resembles coarse meal. While on low speed, gradually add water until a soft ball forms. Remove from the food processor, flatten wrap tightly in cling film, and store in the refrigerator for at least half an hour.
Roll pastry out onto a lightly floured surface, adding more flour as you roll to roll it quite thinly. Fit pastry into a buttered 9″ pie plate, letting it hang over the edges. Trim excess pastry, and flute. Prick the base of the pie with a fork. Place in the freezer for 15 minutes, or in the refrigerator for half an hour.
Toast pecan halves in a frying pan over a high flame until fragrant. Remove from the heat; set aside.
In a medium saucepan, melt butter over medium heat. Once the butter is melted, stir in demerara sugar, until dissolved. Remove from heat and pour mixture into a large bowl. Stir in honey, Whisky, Vanilla Extract, salt and vanilla seeds. Whisk in eggs, one at a time, stirring well after each addition.
Sprinkle pecans in pie shell. Pour egg mixture over top. Bake in the middle of the oven, at 180°C/355°F, for 45 minutes to an hour, until crust is golden brown and filling is set. Remove from the oven and let pie cool at room temperature.
Serve Honey Pecan Pie lukewarm with Maple Whipped Cream or crème fraîche.
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daz4i · 9 months
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i love blade . so much . but why are the scenarios in his intimacy rooms so goddamn weird
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fullcravings · 2 months
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Lemon Meringue Bars with Poppy Seed Shortbread Crust
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fattributes · 2 months
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Matcha Butter Mochi
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morethansalad · 2 months
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Lemon Curd & Thyme Tart (Vegan & Gluten-Free)
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thornheat · 3 months
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Made this dessert for class today!
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ladykatie512 · 1 year
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The First Seal has been broken. The Collapse has begun. And we will take what we need. And we will preserve what we have. And we will kill all those who stand in our way.
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