Today I hope you’ll give a very warm welcome to Andrea from Wild Bean Vanilla Co, one of my sponsors. I asked her to tell us a bit about her company, which she started with her hubs! She’s got some great info, ideas and recipes, so please give her a warm welcome and be sure to check out her site!
Chad and I started our company after a friend gave us a bottle of real handcrafted vanilla extract. My reaction: Wow I didn’t know it was possible to make your own extract! I thought that was pretty awesome, but even more cool was the taste difference that it made in our foods! When making recipes for our blog, I like to split the recipe in half, then try a different kind of vanilla extract in each, to see which tastes better. I was shocked to notice how much difference the type of vanilla makes. Madagascar Bourbon extract made our chocolate chip banana muffins taste MUCH more sweet and rich than the Mexican extract. But, hands down, the Mexican extract shines in all cream-based recipes, including whipped cream, ice cream, and even butter cream frosting. We also have Tahitian extract, and that flavor is delicious in savory recipes like salad dressings.
If you’d like to try your hand at making your own vanilla extract, check out that recipe and more on our blog, ranging from cocktails to ice cream to salad dressing! For even more information about us, check out 10 Things About Wild Bean Vanilla Company. We love to chat about vanilla and food, so get in touch with us if you have any questions! Thank you again, Alexa!
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