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Surprise Mom with Nielsen-Massey Vanilla products or treats this Mother’s Day

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Yeah, Mother’s Day is just about two weeks away on May 11, 2014 and it's time to start planning how to make Mom feel special this year. Whether you are inviting sisters, aunts, grandmothers and/or friends to brunch or a meal, a Nielsen-Massey Vanilla inspired sweet treat would be a unique way to make the special women in your life feel surprised.

Did you know? Throughout its more than 100 year history, Nielsen-Massey Vanillas has earned its reputation as a manufacturer of the finest extracts in the world.

They offer a full line of Nielsen-Massey’s Pure Vanilla products include: Vanilla Beans and Extracts from Madagascar, Tahiti and Mexico; sugar and alcohol-free Madagascar Bourbon Pure Vanilla Powder; Madagascar Bourbon Pure Vanilla Bean Paste; Madagascar Bourbon Pure Vanilla Sugar, Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract and Organic Madagascar Bourbon Pure Vanilla Beans.

Check out five interesting facts about the history of the Vanilla spice:

  1. A teaspoon or so of vanilla in Italian tomato sauces or Mexican chili helps cut the acidity of the tomatoes.
  2. For best results when using our extracts, add them at the end of the cooking process or cream them with butter for baking.
  3. A vanilla bean under your car seat gives a fresh aroma and helps eliminate musty odors.
  4. George Washington liked vanilla ice cream and kept two pewter ice-cream pots at Mount Vernon during his presidency from 1789-1797.
  5. A few drops of vanilla in a can of paint will help eliminate the unpleasant odor.

On another note, be sure to comment below by May 1, 2014 with your Vanilla spice inspired recipes; I will randomly pick the best comment and mail a box of Nielsen-Massey Madagascar Bourbon Pure Vanilla goodies to you. Good Luck!

Below you will find recipes and photos of Nielsen-Massey Vanilla inspired traditional treats for the perfect Mother's Day surprise.

Crisp Vanilla Butter Cookies recipe
Crisp Vanilla Butter Cookies recipe Nielsen-Massey Vanillas

Crisp Vanilla Butter Cookies recipe

Did you know? Pure Vanilla Powder is great for use when camping or backpacking, when a bottled liquid would be impractical.

Check out the Crisp Vanilla Butter Cookies recipe that makes 2 dozen cookies inspired by Nielsen-Massey Vanillas:

  • 8 oz. (2 sticks) butter, softened
  • 1 cup sifted confectioners' sugar
  • 1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Powder
  • 2 eggs, lightly beaten
  • 2 cups unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup chocolate pieces of choice

Cream the butter, confectioners' sugar and vanilla powder in a mixing bowl using an electric mixer on medium speed. Add the eggs and beat until light and fluffy. Beat in the flour, baking powder, cinnamon and salt on low speed until just blended. Place the dough on parchment paper and shape into a 12 inch long log. Chill for 3 to 24 hours.

Preheat the oven to 350 degrees F. Coat an insulated cookie sheet with nonstick cooking spray. Cut the dough log into .25 inch-thick slices and place on the cookie sheet. Bake for 10 to 12 minutes or until golden brown. Cool on a wire rack. Place the cooled cookies on a parchment-lined cookie sheet.

Place the chocolate pieces in a microwave-safe bowl. Heat on High for 15 seconds. Repeat at 5-second intervals, stirring and checking the consistency. The chocolate is ready when it freely drips from the spoon in a fine line. Spoon the chocolate into a large plastic food storage bag. Twist the bag until the chocolate is in one corner and then trim the tip of the bag. Drizzle the chocolate over the cookies.

Variation: Add 1/2 teaspoon of any Nielsen-Massey Pure Flavor Extract, such as Chocolate, Almond, Lemon, Orange or Coffee, to the cookie dough to create a signature cookie.

Interested in purchasing Nielsen-Massey Vanillas products click here.

 

Vanilla Sugar-Crusted Scones recipe
Vanilla Sugar-Crusted Scones recipe Nielsen-Massey Vanillas

Vanilla Sugar-Crusted Scones recipe

Did you know? Nielsen-Massey Madagascar Bourbon Pure Vanilla Paste is produced by taking premium, hand-selected beans cultivated on the Bourbon Island of Madagascar, then Nielsen-Massey uses a proprietary cold extraction process to gently draw out and preserve the vanilla's over 300 flavor compounds.

Check out the Vanilla Sugar-Crusted Scones recipe that makes 1 to 1 1/2 dozen scones inspired by Nielsen-Massey Vanillas:

  • 1 Nielsen-Massey Madagascar Bourbon Vanilla Bean
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/3 cup sugar
  • 1/2 teaspoon salt
  • 6 oz. (1 1/2 sticks) unsalted butter, cut into small cubes
  • 1 egg
  • 2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract (or Organic Madagascar Bourbon Pure Vanilla Extract)
  • 1 cup (or less) whipping cream
  • 1/2 cup sugar
  • 4 oz. (1 stick) unsalted butter, melted

Position an oven rack in the upper third of the oven and preheat to 400 degrees F. Line two baking sheets with parchment paper. Cut the vanilla bean lengthwise and scrape the seeds into a bowl; discard the bean. Combine the flour, baking powder, 1/3 cup sugar and the salt in a food processor container and process for 10 seconds.

Add equal amounts of the butter in three stages to the dry ingredients and process for 6 to 8 seconds per addition; the dough should have a slightly coarse texture. Place the dough in a large mixing bowl and make a well in the center. Add the egg, vanilla extract, 3/4 cup of the cream and the vanilla seeds. Stir with a fork 10-14 times awhile turning the bowl. Knead five or six times; the dough should hold together. Add enough of the remaining cream to reach the desired consistency if the dough does not hold together or seems dry.

Sprinkle 1/2 cup sugar on a work surface. Turn the dough onto the sugar work surface and knead gently so the dough holds together. Let rest for 3 to 5 minutes. Divide the dough into two discs 1 inch thick and 6 inch to 8 inch in diameter. Cut into wedges. Place the scones on the prepared pans. Brush with the butter. Bake for 17 to 20 minutes or until brown. Remove to a wire rack to cool.

You should know, this is a Marcy Goldman BetterBaking.com original recipe for Nielsen-Massey.

Interested in purchasing Nielsen-Massey Vanillas products, click here?

 

Not So Blonde Brownies recipe
Not So Blonde Brownies recipe Nielsen-Massey Vanillas

Not So Blonde Brownies recipe

Did you know? Almost everything that has chocolate or chocolate flavor in it also has vanilla.

Check out the Not So Blonde Brownies recipe that serves 15 is inspired by Nielsen-Massey Vanillas:

  • 1 1/4 cups unbleached all-purpose flour
  • 1/4 cup unsweetened cocoa
  • 1/2 teaspoonbaking soda
  • 1/4 teaspoon salt
  • 4 oz. (1 stick) butter, softened
  • 1/2 cup firmly packed dark brown sugar
  • 1 cup granulated sugar
  • 2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 3 eggs
  • 1/2 teaspoon Nielsen-Massey Pure Chocolate Extract
  • 2 tablespoons Kahlúa
  • 1 cup coarsely chopped white chocolate
  • 3/4 cup coarsely chopped nuts of choice (optional)

Preheat the oven to 350 degrees F. Sift the flour, cocoa, baking soda and salt together. Set aside.

Cream the butter, brown sugar, granulated sugar and vanilla extract in a mixing bowl using an electric mixer on medium speed. Add the eggs one at a time, beating well after each addition. Beat in the chocolate extract and Kahlúa. Add the sifted dry ingredients in two additions, beating well after each addition. Fold in the white chocolate chunks and nuts.

Spray a 9 inch x 13 inch baking pan with nonstick cooking spray. Spread the batter over the bottom of the pan with a rubber spatula. Bake for 30 to 35 minutes or until the brownies begin to pull away from the sides of the pan.

Interested in purchasing Nielsen-Massey Vanillas products, click here?

 Vanilla Sugar Crepes recipe
Vanilla Sugar Crepes recipe Nielsen-Massey Vanillas

Vanilla Sugar Crepes recipe

Check out the Vanilla Sugar Crepes recipe that makes 12 crepes is inspired by Nielsen-Massey Vanillas:

Crepes

  • 3 eggs
  • 1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar
  • 1 1/2 cups whole milk
  • 1 tablespoon butter, melted
  • 1 teaspoon Nielsen-Massey Tahitian Pure Vanilla Extract
  • 1 cup all-purpose flour
  • 1/8 teaspoon salt (combine with flour)
  • 1 tablespoon clarified butter (coat pan with 1/4 teaspoon butter before cooking, use as needed)

Filling and Topping

  • 2 tablespoons clarified butter
  • 2 tablespoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar
  • 1 teaspoon of your favorite jam for each crepe

In large mixing bowl, whisk together eggs and Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar. Whisk in the milk, butter and Nielsen-Massey Tahitian Pure Vanilla Extract. Add the flour mixture gradually and whisk until blended. Cover bowl with plastic wrap and refrigerate for 20 minutes. Brush bottom of 10 inch nonstick sauté pan with clarified butter. Heat pan over medium heat. Stir batter gently, then ladle 1/4 cup into pan and immediately rotate until batter uniformly covers bottom. Loosen edge with rubber spatula, turn crepe over when golden brown, about 2 minutes. Stack cooked crepes between waxed paper.

Before serving, spread one-teaspoon of jam on one half of each crepe with melted butter. Finish it off with a sprinkle of Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar.

Note: Clarified butter is melted, and the white milk solids are skimmed off the top.

Interested in purchasing Nielsen-Massey Vanillas products, click here?

Pecan Pie recipe
Pecan Pie recipe Nielsen-Massey Vanillas

Pecan Pie recipe

Did you know? Nielsen-Massey Madagascar Bourbon Pure Vanilla Paste is a sweet, creamy and mellow with velvety aftertones. Plus, features real vanilla seeds in a thick base.

Check out the Pecan Pie inspired by Nielsen-Massey Vanillas:

Sweet Flaky Pastry Dough

  • 2 cups plus 6 tablespoons all-purpose flour, plus extra for dusting
  • 4 tablespoons superfine sugar
  • 1 teaspoon fine salt
  • 1 3/4 sticks unsalted butter, chopped into pieces
  • 2 egg yolks
  • 2 tablespoons cold water
  • 2 tablespoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Paste or Extract

Sift the flour and salt into a large mixing bowl. Using your fingertips, rub in the butter until the mixture resembles fine bread crumbs.

Make a well in the center and add the rest of the ingredients. Again using your fingertips, mix together to make a smooth dough.

Turn the dough out onto a lightly floured surface and lightly knead two or three times. Cover with plastic wrap and chill for at least 30 minutes before using. Makes enough for a 6-serving pie.

Lining a Pan

  1. Roll the dough out on a lightly floured surface or piece of plastic wrap to 2 inch larger than your pan.
  2. Grease a 9 inch diameter shallow pie plate or tart pan, then lift the dough over a rolling pin and lightly drape it over the pan. Peel away the plastic wrap, if using.
  3. Gently lift the edges of the dough upward and ease the dough into position. Press the dough firmly but gently into place with your fingertips, making sure that there are no gaps between the dough and the pan.
  4. Turn any excess dough outward over the run of the tart pan, then run the rolling pin over the top of the pan so that any excess dough is cut off. Smooth any rough edges with the side of a blunt knife.

Prebaking
Prick the bottom of the pastry shell with a fork. Chill in the refrigerator for 15 minutes; this will help to stop it from shrinking during baking.

Place a large piece of nonstick parchment paper over the bottom and sides of the pastry shell. Fill the bottom with pie weights—these are available from cookware department of large department stores and speciality cookware shops—or dried uncooked beans.

Bake in a preheated oven, at 350 degrees F for 10-15 minutes for a large tart or 8-10 minutes for individual tarts, or until the shell is just set, then remove the paper and weights and cook empty for another 10 minutes for a large tart or 4-5 minutes for individual tarts, or until the bottom is dry and crisp and the top edges of the tart are golden.

Leave the piecrust in the pan and continue with the recipe.

Pecan Pie Filling

  • 3 tablespoons unsalted butter, plus extra for greasing
  • All-purpose flour, for dusting
  • 1 2/3 cups chopped pecans
  • 1 cup pecan halves
  • 2 1/2 oz. semisweet dark chocolate, chopped
  • 3 eggs
  • 1 cup plus 2 tablespoons firmly packed light brown sugar
  • 2/3 cup maple syrup
  • 2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 2 teaspoons bourbon whiskey (optional)

Preheat the oven to 350 degrees F

Place the chopped pecans and pecan halves on separate baking sheets and roast them in the oven for about 5 minutes, or until golden and fragrant.

Melt the chocolate and butter in a bowl set over a saucepan of barely simmering water, making sure the surface of the water does not touch the bowl.

In a separate large bowl, beat the eggs with the sugar, maple syrup, vanilla extract, and bourbon, if using, then beat in the melted chocolate and butter.

Place the chopped pecans in the lined pie plate, cover with the maple and chocolate mixture, and arrange the pecan halves on top.

Bake in the oven for 50 minutes, or until golden and set. Serve warm, with a generous scoop of vanilla ice cream. Serves 8

Tip: When roasting nuts in the oven, keep an eye on them at all times and don’t leave them unattended, because they can burn quickly.

You should know; this is a recipe provided by a Nielsen-Massey friend, Chef Eric Lanlard from his cookbook Tart It Up! Sweet & Savor Tarts & Pies.

Interested in purchasing Nielsen-Massey Vanillas products, click here?

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