flavorings

Homemade Vanilla Extract

vanilla beans

alcohol

Split the vanilla beans: Split each vanilla bean in half lengthwise. If you like, you can leave an inch connected at the end of the bean for an attractive presentation. You can also chop the beans into smaller pieces if necessary to fit in your jar or bottle.

Place the vanilla beans in a jar and cover with alcohol: Place the vanilla beans in a clean jar or bottle. Cover them with alcohol, making sure they are completely submerged. Cover the jar or bottle and give it a good shake.

Infuse for at least one month: Store the jar or bottle of vanilla beans in a cool, dark place for at least one month, shaking it from time to time. Taste the extract and let it infuse longer if you want a stronger flavor. 

Strain it if you like: You may wish to remove the vanilla pods and decant the extract into a pretty bottle. The little flecks of seeds can be a nice touch, but if you want a clear extract you can strain them out using a coffee filter.

Or leave the pods in the extract: You can also leave the beans in the alcohol and top off the bottle as you use the extract. Eventually all the flavor will be extracted from the original vanilla beans, so you can periodically add fresh beans as well as leftover pods that you&#x27;ve scraped for other recipes.

Learn how to make a classic, fluffy coconut cake at home with a few supermarket shortcuts.

How To Make the Best Classic Coconut Cake from Scratch

Cooking spray

cake flour

baking powder

salt

(2 sticks) unsalted butter,

granulated sugar, divided

coconut milk

cream of tartar

coconut extract

sugar

coconut water

coconut

Preheat the oven and prepare the cake pans. Arrange a rack in the middle of the oven and heat to 375°F. Spray 2 (9-inch) round cake pans with cooking spray. Cut two rounds of parchment paper and line the cake pans; set aside.

Whisk together the dry ingredients. Place the cake flour, baking powder, and salt in a medium bowl and whisk to combine; set aside. 

Cream together the butter and sugar. Place the butter and 1 2/3 cups of the sugar in the bowl of a stand mixer fitted with a paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium-high speed until lightened in color, increased slightly in volume, and creamy looking, 3 to 4 minutes. Scrape down the sides of the bowl with a rubber spatula.

Add the dry ingredients, alternating with the coconut milk. Beat in the flour mixture in 3 increments and the coconut milk in 2 increments: Beat in the first 1/3 of the flour mixture on low speed until incorporated. Add 1/2 of the coconut milk and beat until smooth. Stop the mixer and scrape down the bowl with a spatula. Repeat adding another 1/3 of the dry mixture on low speed, followed by the coconut extract and the remaining coconut milk. Finish by beating in the remaining flour mixture until just combined.

Whip the egg whites and remaining sugar. If you don’t have a hand mixer, transfer the batter to a large bowl, then wash and dry the stand mixer bowl. (If using a hand mixer, use a large bowl.) Place the egg whites, cream of tartar, and remaining 1/3 cup sugar in the bowl and whip with the whisk attachment on medium-high speed until medium peaks have formed — the mixture should hold a slightly arched peak when the whisk is removed from the mixture.  

Fold the whipped egg whites into the cake batter. Here’s the hardest part of this recipe: adding the light, fluffy egg whites to the thick batter without losing their volume. Start by sacrificing some of the egg whites: Add 1/3 of the egg whites into the batter and quickly fold them into the batter to loosen it. Then work carefully to “fold” the remaining egg whites into the batter in 2 batches. Folding is gently turning a wide spatula over and then up and under the batter to incorporate, turning the bowl after each fold to incorporate evenly. 

Pour the batter into the prepared pans and bake for 30 minutes. Divide the cake batter between the two pans. Bake until lightly golden-brown and the cakes spring back when touched and pull away from the sides, 30 to 35 minutes. 

Cool the cakes. Place the cakes on a cooling rack and cool for 10 minutes. Flip the cakes out of the pans onto the rack, discard the parchment, and let cool completely, about 1 hour. If you aren’t frosting the cakes right away, tightly wrap in plastic wrap to prevent the cakes from drying out and store at room temperature for up to 2 days.

Make the cake:

Make the frosting. Bring a quart of water to a boil in a 4-quart pot. Reduce the heat to maintain a simmer. Place the sugar, egg whites, coconut water, and cream of tartar in a heatproof medium bowl that will fit onto the pot of water without the bottom touching the water. Place the bowl over the simmering water and mix with an electric hand mixer on low speed until combined. Increase the speed to high and whip for 5 minutes — the mixture will thicken, increase in volume, and become glossy. Remove the bowl from the heat, add the coconut extract, and beat on medium speed for 1 minute. Let the frosting cool for 5 minutes before frosting. 

Make the frosting:

Frost the cake. Smear a tablespoon of the frosting onto a cake plate. Center one cake layer on the plate. Evenly spread 1 cup of the frosting on the cake. Top with the second layer of cake. Dollop the remaining frosting on the top of the cake and spread the cake evenly over the top of the cake and down the sides. 

Cover the cake with coconut. Sprinkle the coconut over the top of the cake. Then, working with a handful of coconut at a time, gingerly press the coconut into the sides of the cake. 

Refrigerate the cake for 30 minutes before serving. Refrigerate the frosted cake for 30 minutes before slicing and serving.

Frost the cake and decorate:

Chocolate Cupcakes with Marshmallow Cream

Cooking spray or paper liners

all-purpose flour

cocoa powder

baking soda

milk

vegetable oil

vanilla extract

hot, black coffee

(7.5-ounce) jar marshmallow fluff

Arrange a rack in the middle of the oven and heat to 350°F. Coat the wells of a 12-cup muffin pan with cooking spray or line with paper liners.

Whisk the sugar, flour, cocoa powder, baking powder, baking soda, and salt together in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Add the egg, milk, oil, and vanilla. Beat on medium speed until well-combined, about 2 minutes. Beat in the hot coffee. The batter will be quite thin. Divide the batter evenly between the wells in the pan, filling each no more than 3/4 full.

Bake until a toothpick inserted in the center of the cupcakes comes out clean, 15 to 18 minutes. Cool the cupcakes in the tin for about 5 minutes, then transfer to a cooling rack to cool completely. Meanwhile, make the frosting.

Make the cupcakes:

Place the butter and fluff in the clean bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and clean bowl.) Beat until light and fluffy, about 2 minutes. Slowly add the powdered sugar while beating over low speed until incorporated. Beat in the vanilla.

Frost the cooled cupcakes with a knife, or transfer the frosting to a pastry bag fitted with a round tip and pipe onto the cupcakes.

Love Starbucks&#x27; Sweet Cream for iced coffee? Here&#x27;s how to make it yourself at home. 

How To Make Starbucks-Style Sweet Cream at Home

(1 pint) half-and-half

sweetened condensed milk

Combine the half-and-half, sweetened condensed milk, and vanilla. Pour the half-and-half into a large liquid measuring cup or bowl. Slowly pour in the sweetened condensed milk — it will sink to the bottom of the cup. Add the vanilla. 

Whisk to combine. Whisk to combine and break up the sweetened condensed milk until the mixture is homogenous, about 1 minute. 

Transfer to a jar for long-term storage. Use the sweet cream right away or transfer to a jar or airtight container for longer-term storage in the refrigerator. 

This cake fits the bill for the most special occasions, yet is easy enough to make any day of the week just because.

Easy Lemon Cake with Whipped Raspberry Frosting

lemon

eggs

canola oil

cream cheese, softened

heavy cream

raspberry jam

raspberries,

lemon zest,

Make the cake: Arrange a rack in the middle of the oven and heat to 350°F. Line 2 (9-inch) round cake pans with parchment paper rounds and coat with cooking spray; set aside.Whisk the flour, sugar, baking powder, salt, and lemon zest together in a large bowl.Add the eggs, oil, milk, lemon juice, and vanilla and mix with an electric hand mixer on medium speed until smooth, about 1 minute. Do not overmix.Divide the batter between the 2 pans. Bake until the cakes are lightly browned and spring back when tapped gingerly with a finger, 2o to 25 minutes.Place on a cooling rack for 15 minutes. Flip the cakes out of the pan, place on the rack, and cool completely before frosting.

Make the frosting: Place the cream cheese in a small bowl and whisk or beat with an electric hand mixer until soft and aerated. In a larger bowl, beat the cream with an electric hand mixer until it forms soft peaks that collapse. Scrape in the cream cheese and continue beating on high speed until it forms stiff peaks. Add the jam, sugar, and vanilla and beat until combined.

Assemble the cake: Place one of the cakes on a cake stand or serving dish. Place half of the frosting on the center of the cake and spread into an even layer. Invert the second cake on top of the frosting. Spread the remaining frosting in an even layer over the top of the cake. Top with the raspberries and lemon zest. Refrigerate until ready to serve.

For a decadent shake that tastes like summer, this recipes starts with gelato and lots of fresh blueberries.

Maine Blueberry Milkshake

blueberries

honey

vanilla gelato

Place 2 pint glasses in the freezer to chill.

Place the blueberries, 1/2 cup of the milk, powdered milk, honey, and vanilla in a blender and blend until the blueberries are puréed and the mixture is well-combined, about 45 seconds.

Add the gelato and stir it into the milk mixture by hand. Blend thoroughly. If it&#x27;s too thick, add up to 1/4 cup more milk and blend again. Pour into the chilled glasses and enjoy immediately.

How To Make an Upside-Down Cake with Almost Any Fruit

unsalted butter

herbs (optional)

(1 stick) unsalted butter,

Prep the fruit and preheat oven. Preheat your oven to 350°F. If you are using fresh fruit, be sure it is washed and dried. Slice it into wedges or dice it into large 1&quot; chunks. Most berries can be left whole and smaller stone fruit such as cherries and apricots can be halved. If using frozen fruit, do not defrost.

Make the sugar glaze. Place your baking pan or skillet on a burner over low heat and add the butter.  Once the butter has melted, add the sugar and stir it gently. 

Arrange the fruit. Add the chopped fruit to the pan and arrange in a single layer on top of the butter and sugar mixture. 

Whisk together the dry cake ingredients. In a medium mixing bowl, whisk together the flour , baking powder and salt. 

Add the fruit to the pan. Arrange the fruit in a single layer in the baking pan, being sure to crowd the pan as much as possible. The fruit will shrink a little when cooked. If using herbs, sprinkle them on top of the fruit.

Cream the butter and sugar together with a hand mixer. Combine the butter and sugar in a large mixing bowl. Using a hand mixer, cream the butter and sugar together until lightened and creamy, about 5 minutes. Add the eggs and mix until smooth, an additional minute of mixing. 

Add the flour mixture and milk in alternating batches. With the mixer on low speed, add the flour mixture in three batches, alternating with the milk, like this: Add 1/3 of the flour mixture and mix until incorporated about 30 seconds. Add half of the milk, mixing until smooth, about 30 seconds. Add half of the remaining flour, mixing again for about 30 seconds, followed by the remaining milk and 30 seconds of mixing. Finally add the the remaining flour and mix until completely smooth, about 1 minute total. 

Top with the cake batter. Dollop the fruit with the cake batter, being sure it is evenly distributed. Smooth with a spatula.

Bake for 40 to 45 minutes. Place the cake in the oven. You might want to put it on a baking sheet to catch any overflow (sometimes the fruit bubbles up). Bake for 40 to 45 minutes, or until the top of the cake is golden brown and a thin knife or toothpick inserted in the center comes out clean.

Transfer to a cake plate. Remove the cake from the baking sheet and place it on a cooling rack.  Let the cake settle for a minute, until any fruit that has leaked up the sides has stopped bubbling. Do not let the cake cool or you will not get it out of the pan! Run a knife around the edges of the cake. Place your cake plate over the cake and, using hot pads, carefully flip the cake over. Gently remove the cake pan. Be careful, as the fruit and glaze is still quite hot and will burn your hands!

Re-arrange the fruit and let the cake cool. If any pieces of fruit are stuck to the cake pan, gently scrape them up with a knife and replace them on the cake. Let the cake cool.

Serve. Serve the cake at room temperature or slightly warm. Top with barely sweetened whipped cream if desired.

As long as you have some shredded coconut in your pantry and a few eggs in the fridge, a batch of sweet macaroons can be yours in less than half an hour.

How To Make the Best Coconut Macaroons

sweetened, shredded coconut

vanilla or almond extract

If you are keeping kosher for Passover, double-check your ingredients before using, especially the vanilla (which is often made with grain alcohol). You can substitute another kosher-for-Passover extract in place of the vanilla or skip it entirely. For a full resource of kosher ingredients, see this link.For crispier, lighter macaroons, increase the amount of coconut to 5 cups.For meringue-like macaroons, whisk the egg whites in a standing mixer until they hold soft peaks, then gradually add the sugar until it holds stiff peaks. Whisk in the vanilla and salt, then fold in the shredded coconut by hand.For larger or smaller macaroons, keep the recipe as is, but adjust the baking time to match (longer for big macaroons; shorter for small macaroons).Coconut macaroon variations: Dip or drizzle the baked macaroons with melted chocolate, wrap the coconut mixture around a whole almond (or a whole almond and a piece of chocolate!), fold up to 1 cup chopped dried fruit into the coconut mixture.Storage: Macaroons can be kept in an airtight container for up to 1 week.

The Kitchn

Emma Christensen

Step 1

Heat the oven to 350°F. Arrange a rack in the bottom third of the oven and heat to 350°F.

Step 2

Toast the coconut (optional). For deeper coconut flavor and extra-crispy macaroons, spread the coconut on a rimmed baking sheet and toast until just barely starting to show some color, about 5 minutes. Set aside to cool slightly before using.

Step 3

Whisk the egg whites, sugar, vanilla, and salt. Place the egg whites, sugar, vanilla or almond extract, and salt in a large bowl. Whisk until the whites and sugar are completely combined and the mixture is frothy.

Step 4

Combine the coconut and egg white mixture. Add the coconut and stir until the coconut is evenly moistened.

Step 5

Shape the macaroons. Line a rimmed baking sheet with a silicone baking mat or parchment paper. With wet hands to prevent sticking, shape the coconut mixture into small balls about 1 1/2-inches in diameter. Space them an inch or so apart on the baking sheet.

Step 6

Bake the macaroons for 15 to 20 minutes. Bake the macaroons until golden-brown, 15 to 20 minutes.

Step 7

Cool the macaroons. Let the macaroons cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. 

https://cdn.jwplayer.com/previews/HJjm7QNp

Crunchy on the outside and chewy in the middle, a good coconut macaroon is an irresistible thing. It's also a particular favorite for people observing Passover and those who avoid gluten. As long as you have some shredded coconut stashed away in your cupboard and a few eggs that you don't mind cracking, a batch of sweet macaroons can be yours in less than half an hour.

How To Make Coconut Macaroons

A recipe for dulse seaweed compound butter from Drifters Wife in Portland, Maine.

Recipe: Seaweed Butter

dulse seaweed (about

sourdough bread,

Storage: Store leftover butter in the refrigerator in a covered dish or ramekin, or spooned onto plastic wrap or parchment paper and rolled into a log. When kept in the fridge, the butter is best when eaten within 1 week; it can also be stored in the freezer for up to 3 months.Where to find dulse: Dulse is a seaweed that looks a bit like red lettuce and grows in the wild, on the Pacific and Atlantic coastlines. It is available at health food stores and Whole Foods, as well as online.

Sheela Prakash

Arrange a rack in the middle of the oven and heat to 225°F.

Spread the dulse out in a single layer on a baking sheet. Roast until dry and crisp, about 30 minutes. Remove from the oven and let cool for 10 minutes. Transfer to a food processor fitted with the blade attachment and process into fine, crumb-sized pieces, but not total dust.

Add the butter and process until completely mixed in with the dulse, about 30 seconds, scraping down the sides of the bowl as needed.

The dulse butter can be used immediately or placed in the refrigerator for a couple of hours to firm up a bit first. Enjoy it spread on slices of sourdough bread as an appetizer or snack.

This velvety cheese dip pairs perfectly with soft pretzel bites. 

Creamy Stovetop Beer Cheese

sharp cheddar cheese (about 2 cups)

Gruyère cheese (about 1 cup)

garlic powder

onion powder

(12-ounce) beer

Storing: Refrigerate leftovers in an airtight container for up to 4 days. Warm in a saucepan over medium-low heat, stirring occasionally, until heated through.

Kelli Foster

Grate 8 ounces sharp cheddar cheese (about 2 cups) and 4 ounces Gruyère cheese (about 1 cup) on the largest holes of a box grater. 

Melt 3 tablespoons unsalted butter in a medium saucepan over medium heat. Add 3 tablespoons all-purpose flour, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder, and whisk until the flour is completely absorbed, about 30 seconds. The mixture will be foamy and there should be no dry pockets of flour left.

While whisking constantly, slowly pour in 1 (12-ounce) beer and 1 cup whole milk. Bring to a simmer over medium heat, whisking often, 2 to 3 minutes. Continue to cook, whisking often, until thickened enough to coat the back of a spoon, about 5 minutes.

Reduce the heat to low. Add 1/2 teaspoon kosher salt and the grated cheese a handful at a time, whisking between each addition, until the cheese is fully melted before adding more. Serve immediately. 

A step-by-step recipe for making the versatile homemade beef broth. 

Homemade Beef Broth

beef

carrots

celery (about 6 ounces total)

onions

garlic

tomato paste

parsley

thyme

bay leaves

black peppercorns

red wine vinegar

Kosher salt

soy sauce (optional)

ice cubes

Red wine vinegar substitute: Apple cider vinegar can be substituted for the red wine vinegar, although red wine vinegar has more acidity and pairs well with the beef.Pressure cooker alternative: Make sure the bones are cut into pieces no longer than 4 inches. Place the roasted bones, vegetables, and herb bundle with enough cold water to just cover the solids in a pressure cooker. Pressure cook on HIGH for 1 to 3 hours (the longer the time, the richer the stock). Let the pressure naturally release before straining.Storage:The broth can be refrigerated in an airtight container for up to 5 days or frozen for up to 4 months.

Tara Holland

Arrange a rack in the middle of the oven and heat the oven to 450°F.

Rinse 4 pounds beef bones thoroughly under cold water and pat dry with paper towels. Place on a large rimmed baking sheet. Drizzle with 2 tablespoons canola oil and rub onto the bones to coat. Arrange into an even layer and roast until lightly browned, about 30 minutes.

Meanwhile, cut 3 medium carrots and 3 medium celery stalks into rough 3-inch pieces. Peel and quarter 2 medium yellow onions. Smash and peel 3 large garlic cloves.

Remove the baking sheet from the oven. Flip the bones. Nestle the carrots, celery, onions, and garlic around the bones, tossing to coat in the rendered fat. Dollop 2 tablespoons tomato paste in small spoonfuls into the rendered fat on the baking sheet (you do not need to spread the paste as it will distribute during the simmering).

Return the baking sheet to the oven. Roast until the vegetables are caramelized in spots, the bones are a deeper brown, and the tomato paste has caramelized and is slightly darker in color, about 30 minutes.

Meanwhile, trim the bottom 3-inches of stems from 1/2 bunch fresh parsley; reserve the tops for another use. Place the parsley stems, 8 fresh thyme sprigs, 3 dried bay leaves, and 1 tablespoon whole black peppercorns in the center of 8-inch-square piece of cheesecloth (do a double layer of cheesecloth if the weave is large) or inside a coffee filter. Fold up the sides of the cloth or filter and roll to create a parcel; tie tightly closed with kitchen twine.

Bring a kettle or a small saucepan filled with about 1 cup water to a boil over medium heat. Meanwhile, transfer the roasted bones and vegetables to a large, deep stock pot with tongs or a slotted spoon. Carefully pour off the fat into a heatproof bowl (if you want to save it for another use, pour through a fine-mesh strainer and refrigerate).

Step 8

Pour the hot water onto the baking sheet and scrape up any browned bits from the bottom with a wooden spoon. Pour the pan juices and browned bits into the stockpot.

Step 9

Add enough cold water to the stockpot to just cover the bones and vegetables, about 3 quarts. Add 1/4 cup red wine vinegar and the herb bundle. Bring to a boil over high heat. Reduce the heat to low and gently simmer uncovered, skimming the surface as needed to remove any scum from the surface (no need to skim off the fat, as this is removed once chilled), until it has developed a rich color and body, at least 4 hours and up to 12 hours. Top up with water for only the first couple of hours to ensure that bones and vegetables are submerged. The longer it simmers, the deeper the flavor and color.

Step 10

Remove any large visible bones and the herb bundle with tongs or a spider (if you used meaty bones, you can pick off the meat for another use) and discard.

Step 11

Line a large fine-mesh strainer with a double layer of cheesecloth or a layer of opened-out coffee filters and fit over a large liquid measuring cup or large bowl. Strain the broth in batches, letting it strain naturally without pressing the solids. It is ok to stir gently, but be patient if you can! It will take longer to strain through coffee filters.

Step 12

Discard the contents of the strainer. Taste and season the broth with kosher salt as needed. If you want a deeper color, add 1 to 3 teaspoons soy sauce.

Step 13

To cool safely, add 1 cup ice cubes to the broth (it won’t weaken the flavor if you’ve simmered for a sufficient amount of time). Let cool for 30 minutes, then refrigerate for at least 3 hours or up to overnight. Once chilled, you can easily pick off the layer of solidified fat; discard or add to the rendered fat you already saved.

This chili seasoning mix elevates any dish and only requires 6 ingredients that you probably have in your spice cabinet already.

How To Make Chili Spice Mix

chile powder,

chipotle chile powder

cumin

dried Mexican oregano

Storage: Kept in an airtight container, this seasoning mix will last for up to 3 months at room temperature. Use your chili seasoning wherever a recipe calls for chili powder.

Meghan Splawn

Make the chili seasoning. Place all the ingredients in a small bowl and whisk with a fork to combine.

Transfer to a jar: Carefully transfer the chili seasoning mix to a resealable container and store. 

Pickled watermelon rind is a sweet summer treat that also helps cut down on food waste.

Pickled Watermelon Rind

watermelon (7 to 7 1/2 pounds)

white vinegar

cinnamon sticks (they should fit upright

whole cloves

allspice

Storage: Once the canning jars have been sealed properly in the water bath, they are shelf stable for up to 1 year. Jars that either didn’t seal or have been opened should refrigerated and the watermelon rinds enjoyed within 1 month.

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