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Get ready for warmer weather with a Lavender Vanilla Bourbon!
Make your simple syrup:
In a small pot, combine the water, honey, and sugar. Stir over medium-high heat until the honey and sugar completely disintegrates. Add the vanilla bean (scraped insides and the pod as well) and lavender, stirring to submerge them into the liquid. Bring to a low boil for 10-15 minutes, then cover and remove from heat. Cool to room temperature. Strain the syrup, removing the vanilla bean pod and the lavender. Keep refrigerated in a covered bottle for up to a week.
Time to Drink:
Fill my glass with ice. Add the simple syrup, bourbon, lime juice, and ginger ale. Stir until well combined. Add a slice of lime for garnish and drink.
Ok well how exciting can vanilla cupcakes be right? I had to jazz them up somehow. I think everyone needs a nice great basic vanilla cupcake as a good ole standby. Jazz them up with some great buttercream frosting, some fruit, or sprinkles for the kids and viola! You created something special with minimal effort (my kind of baking!)
I chose to illustrate this recipe because the marron glacé represent for me and many others, that time of year in which we should have them whenever we want.
I love this recipe and I love these sweets ... I think we could not living happily without eating them at least once a year
This is a version of the ubiquitous London Fog Latte. The vanilla bean paste adds a more balanced flavour than essence (or the nasty syrups most coffee shops use), and the tiny seeds speckle the milk foam.
Quantities are to taste, but if you use fancy tea make sure to let its flavour come through. I use Kusmi Tea's Russian black teas and a spoon dip (not a scoop) of vanilla bean paste.