Organic Vanilla Bean


3 packages unflavored Organic  gelatin

1 cup cold water,  divided

1 1/2 cups Organic sugar
1 cup agave

1/4 teaspoon of  sea salt

1 Organic Vanilla Bean, split lengthwise

  1. Soak gelatin in bowl of a stand    mixer with 1/2 cup of cold water. Set aside.
  2. In a saucepan combine the remaining 1/2 cup water, granulated sugar, agave and sea salt. Cover and bring to a boil, til reaches 240 degrees, approximately 10 minutes.  Once  mixture reaches this temperature, immediately remove from heat.  
  3. Slowly pour cooked mixture into gelatin mixture til it begins to thicken, add vanilla seeds.  Beat til marshmallow thickens (about 10 minutes).                       
  4. Prepare a pan using nonstick spray and coat with confectioners’ sugar and cornstarch.
  5. Pour the marshmallow mixture and dust with confectioners/cornstarch mixture.

Organic Old Fashion Caramel Sauce with Vanilla Bean


2 cups Organic sugar

1/2 cup Organic  butter

3/4 cup Organic Agave syrup

2 cups Organic heavy cream

1/2 of seeds from Organic vanilla bean

  1. In a saucepan, combine sugar, butter, Agave  and 1 cup of heavy cream.  Bring to rolling boil.  
  2. Slowly add the remaining cup of cream while boiling.  
  3. Reduce heat and cook til reaches 235 degrees.
  4. Remove from heat wait 10 minutes  add vanilla bean.

Organic Vanilla Bean Russian 

           Tea Cakes


1 cup Organic butter, softened

½ cup Organic powdered sugar

1 Organic vanilla bean split lengthwise

2 ¼ cups Organic  flour

¼ teaspoon sea salt

¾ cup finely chopped nuts (pecans, walnuts, or almonds)

Powdered sugar for rolling


1. Preaheat oven to 375°. Line two cookie sheets with parchment paper.

2. Mix butter, ½ cup powdered sugar, and vanilla bean with an electric mixer until fluffy. Add flour and sea salt and mix until the dough comes together. Stir in the nuts. If dough is too soft, chill it until you can work it easily with your hands.

3. Scoop 1 tablespoon balls of dough and place on prepared cookie sheet.

4. Bake cookies for 7-8 minutes until bottoms are just slightly brown. Remove from oven and cool for just a minute, until you can handle them. Fill a small bowl with powdered sugar and roll each cookie in the sugar until coated. Place on a rack to cool. (Once cookies are cooled, you may want to re-roll them in more powdered sugar.)


Organic Vanilla Bean Pudding


2 1/2 cups 2% Organic reduced-fat milk

1 vanilla bean, split lengthwise

3/4 cup Organic sugar

3 tablespoons cornstarch

1/8 teaspoon salt

1/4 cup Organic half-and-half

2 large Organic egg yolks

4 teaspoons Organic  butter

Place milk in a medium, heavy saucepan. Scrape seeds from vanilla bean; add seeds and  milk. Bring to a boil.

Combine sugar, cornstarch, and salt in a large bowl, stirring well. Combine half-and-half and egg yolks, stirring well. Stir egg yolk mixture into sugar mixture. Gradually add half of hot milk to sugar mixture, stirring constantly with a whisk. Return hot milk mixture to pan; bring to a boil. Cook 1 minute, stirring constantly with a whisk. Remove from heat. Add butter, stirring until melted. 

Spoon pudding into a bowl. Place bowl in a large ice-filled bowl for 15 minutes or until pudding cools, stirring occasionally. Cover surface of pudding with plastic wrap; chill

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