• Home
  • Recipes and Blogposts
  • TheDoughDr Archived Episodes
  • About
  • Ingredient and Baking Videos
Menu

Baking With Colette

Certified Master Baker, Craftsy Instructor, Teaching you to bake your best!
  • Home
  • Recipes and Blogposts
  • TheDoughDr Archived Episodes
  • About
  • Ingredient and Baking Videos

Looking for a perfect bake? Search Recipe and Blogposts below:


Subscribe

Sign up with your email address to receive news and updates.

We respect your privacy.

Thank you!
I am a Craftsy Instructor. www.craftsy.com

I am a Craftsy Instructor. www.craftsy.com

Tweets by BakingwColette

Red Velvet Wedding Cake with Vanilla Bean Buttercream #nakedcake #pastrychef #amoretti #redvelvetcake #baking #laweddings Macaron madness at Art Institute - for Portfolio Show! Rose petal shells with Champagne buttercream and S'mores....#amoretti #macaron #pastrychef #baking
You made it to Friday - indulge with a chocolate chip scone...#5250 #pastrychef #baking #delicious Mini Apple Pies ready for the case at #5250 cafe! Fall baking is in full swing. #baking #fallbaking #apples #applepie #pastrychef #amorettiarmy Croissants fresh out if the oven at 5250 Cafe. #croissant #5250 #amoretti #pastrychef #baking #foodporn Tango Apple Cake with Caramel Icing - new recipe post at BakingwithColette.com. Get inspired for your fall baking today #apples #baking #cake#caramel Cranberry Orange Scones for 5250 Cafe.  Perfect with morning coffee.....Start your day with something sweet. #baking #amorettiarmy #baker #bakery##5250 Chef Rossi competing at Art Institute of Los Angeles - ACF category cold plating desserts :)
Go Chef!!!! #plated desserts There is a theory that Brioche a tete were modeled after Marie Antoinette's breasts -!if true then she was the patron saint of small breasted women. These are so yummy and delicious. #baking#marieantoinette #delicious #brioche#5250 #bread
You can find it in the spice section. Both types work well.

You can find it in the spice section. Both types work well.

An Affordable Vanilla Extract - Amazing!

October 26, 2018

Hello Bakers,

Holiday baking is right around the corner and it’s time to stock up on ingredients. Speaking of ingredients I found an affordable vanilla extract or VEX as my friend Chef Baker calls it.

You may already be aware of this well priced gem at Trader Joes but I was skeptical at first. It seemed too good to be true.

But it is good, really good. Finally I bought a bottle and tested it out. It worked fine in cookies and pound cake but the real test was vanilla ice cream. It passed - the vanilla flavor was clear and smooth.

Flavors are dulled in cold desserts so if the flavor comes through then the extract is good quality.

I am not totally giving up on my vanilla bean paste but with this good quality well priced extract it can be saved for times when we want the posh flecks - creme brulee comes to mind or a vanilla bean Chantilly cream. Speaking of paste, here is a tip - when it runs out I don’t wash the bottle but fill it with vanilla extract, screw on the top and shake - the vanilla pod (aka “cavier” of the vanilla) residue clinging to the side of the bottle will disperse into the extract.

For our everyday baking, in recipes that are full of other flavors and VEX is mainly a best supporting actor - this Trader Joes vanilla cannot be beat.

Stock up now because they sometimes run out of popular items. And no they are not paying me to tell you about their vanilla. I wish they were. One day I will be better at all that.

Store your vanilla extract in a cool dry cupboard. :

Happy Baking! Colette

← Let's Practice Pies - Part 2 - Pumpkin Chiffon! And working with Gelatin....Let's Practice Pies!!!! Seven weeks until Thanksgiving. →
Back to Top

email: bakingwithcolette@gmail.com