Nielsen-Massey Vanillas Flavor Extracts

Nielsen-Massey has a line of all-natural, pure flavor extracts that I have been looking forward to using for quite some time now and finally I got the chance. 

My husband and I love to bake together, especially the sweet pies and cakes ... mmm, so romantic! Nielsen-Massey extracts can enhance lots of recipes, even with just a few drops.

I had a nice variety of extracts to try.  Nearly getting lost in the heavenly aromas of them all I decided to make some perfumes as well as using them to add culinary delight.  I made perfume with the vanilla extracts from Nielsen Massey several times and thought it would be fun to do the same with these extracts.  The more extracts, the more creative you can get .. and I certainly did!  This was so much fun, and easy enough for a child to do with parental involvement and supervision.

I also experimented with a tart recipe directly from the Nielsen-Massey site.  They have lots more scrumptious looking recipes that I will get around to eventually.  I used the almond extract to make some lip gloss and had a coffee party featuring an array of Nielsen Massey flavors.  The details are below.

Every Nielsen-Massey product that I have ever used has been top shelf.  Read more about Nielsen-Massey here.

Easy Home Made Perfume

All you have to do is pour one cup water into a pot, add the juice from a half of a lemon and a few drops each of your choice extracts.  Be sure not to add to much water.  The Nielsen-Massey extracts that I used are the Tahitian vanilla, orange and almond for my perfume.  Bring the mixture to a boil and allow it to boil for two minutes.  Then put the entire pot with the solution into the frig for five minutes to cool.  Next, put the pot back on the burner and allow to burn for another two minutes and then pour the solution into a glass jar and put it into the frig.  Allow it to at least two hours to cool.  If you have a spray bottle you can pour your perfume into it, if not just pour it into the palm of your hand and apply to your neck and forearms.  Enjoy ... those around you surely will!  This should keep fresh for about a week in the frig.

Berry Almond Tart

I found this great recipe on the Nielsen-Massey website and decided to give it a spin in my new kitchen.

The Berry Almond Tart is light enough to enjoy after a large meal and the perfect treat with coffee or tea. 

Almond Lip Gloss

Lip gloss is fun and easy to make.  Here is a recipe that works great.  

• 10 drops Nielsen-Massey almond extract

• 2 teaspoons grated beeswax

• 7 teaspoons coconut oil

• 1 teaspoon honey

Melt the oil and beeswax together in a small pan over low heat until the beeswax is melted. Remove from the stove and add in honey  and whisk together.  When the mixture is nearly cool add the almond extract, stir and then spoon into your container.

Welcome to the Coffee House ...

Did you know that you can doc your cup of joe up with pure extracts.  I have done this with Nielsen-Massey Tahitian vanilla extract for the last few months and it is so delicious.  I decided to have a coffee and tea party and invite my guests to indulge in some of the heavenly, addictive recipes that I talk about so often and try some new additives to there humble cup.  I whipped up some of my favorite coffee deserts and share the recipes below.  I had a variety of ingredients to add to coffee and tea.  Here is the list of what I had to serve at my party.

• Organic Coffee
• Green Tea
• Black Tea
• Organic Peppermint Tea
• Nielsen-MasseyPure Peppermint Extract 
• Nielsen-MasseyPure Lemon Extract 
• Nielsen-MasseyPure Almond Extract 
• Nielsen-MasseyPure Chocolate Extract 
• Nielsen-MasseyPure Coffee Extract 
• Nielsen-MasseyTahitian Pure Vanilla Extract 
• Nielsen-MasseyPure Orange Extract
• Milk
• Organic Agave Syrup
• Sugar
• Stevia
• Honey

We had a lot of fun.  I suggest having a coffee/ tea party too.  It was a blast!  Here are some of the desserts I made and the recipes.  Enjoy!

Coffee Pudding Recipe

Ingredients

• 1 1/2 cups heavy cream
• 1/2 cup strong brewed coffee
• 1/4 tsp salt (optional)
• 2 tsp Nielsen-Masseyalmond extract
• 1 tsp Nielsen-Massey vanilla extract (choice variety)
• 3 tbsps sugar
• 2 tbsps cornstarch
• 2 cups heavy cream
• 1/4 cup brown sugar

In a medium sauce pan combine the cream and coffee and bring to a simmer over medium heat.  Combine the sugar, salt and cornstarch in a small bowl and whisk well. Once cream and coffee are simmering add the dry ingredients and whisk to combine. Boil gently for one minute. Pour hot pudding through a fine strainer to remove any clumps. Pour into serving dishes then cover the surface with plastic wrap to prevent a skin from forming. Refrigerate at least 3 hours to set.  Serve with whipped cream.

Chocolate Whipped Cream

• 1 teaspoon Nielsen-Massey vanilla extract (choice variety)
• 1 teaspoon chocolate extract
• 2 cups heavy cream
• 3 tablespoons sugar

Combine all ingredients and whisk until medium peaks form. Refrigerate until ready to serve.   

Pistachio-Orange Biscotti

Ingredients

• 1.25 tsp Nielsen-Massey orange extract
• 4 tsp Nielsen-Massey chocolate extract
• 9 oz unsalted butter
• 10 oz sugar
• 3 oz chocolate chips
• 2 eggs
• 15 oz bread flour
• 3 pinches baking powder
• 4 oz chopped toasted pistachios

Mix butter, orange extract, chocolate extract and sugar together and slowly mix in the eggs.  Then add baking powder, chocolate chips, flour, pistachios and mix well, until a dough is formed.  Divide the mixture into two and place on a lightly floured surface.  Roll each into a cylinder about 30cm long and then flatten slightly until about 4cm thick. Wrap in clingfilm and refrigerate overnight.  The next day preheat the oven to 190°C/375°F. Brush the dough with egg white and sprinkle with sugar.  Bake for 15-20 minutes or until golden brown and firm in the middle. Remove from the oven and allow to cool slightly.  Cut into 1cm thick slices and lay on a baking sheet. Turn the oven down to 150°C/300°F and bake for  another10-15 minutes to dry them out. When completely cool, store in an airtight container.

Chocolate-Almond Olive Oil Cake

Ingredients

• 1/2 cup cocoa powder
• 1 teaspoons. vanilla extract
• 2 teaspoons almond extract
• 1/2 teaspoon espresso powder
• 1 1/3 cups sugar
• 3 large eggs plus 1 egg yolk, at room temperature
• 1/4 cup confectioners’ sugar for dusting
• 1 cup flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 2/3 cup olive oil

Preheat the oven to 325°F. Oil a 9-inch springform cake pan with olive oil and line the bottom of the pan with a round of parchment. Be sure to oil the paper too. Put cocoa powder into a small bowl and pour 6 tablespoons of boiling water over the cocoa. Blend well, until smooth.  If necessary add another tablespoon of boiling water. Stir in the vanilla extract, almond extract and espresso powder. In another bowl, mix together the baking soda, flour and salt.  In yet another bowl combine olive oil, eggs and yolk and sugar. Beat on medium high for about two minutes, until lightened and thickened. Reduce the speed to low and gradually add cooled cocoa mixture, mixing until it’s well combined, scraping down the sides of the bowl once. In a few additions mix in the dry ingredients until just combined, scraping down the sides of the bowl.  Pour the batter into the cake pan and bake in the center of the oven for around 50 minutes or until a toothpick comes out with a few moist crumbs clinging to it but with no wet batter. Put the pan on a rack and carefully run an offset spatula around the inside edge, then release the springform on the cake. Let cool for 10 minutes. Using a second rack to sandwich the cake pan, flip the pan over. Carefully lift the pan from the cake, gently peel off and discard the paper liner, and let the cake cool completely.  Dust the top of the cake with confectioners’ sugar.

In closing,

Nielsen-Massey has such great products.  Each batch is tested to keep the name Nielsen-Massey meaning top shelf quality in the culinary world.  I highly recommend them and chefs do too.  Nielsen-Massey is the choice for fine restaurants world wide.  Good Stuff!  For more information, please visit Nielsen-Massey.