“Vanilla extract is, in many ways, the black pepper of dessert – a pantry staple that most of us take for granted, but that has tremendous power over the aroma of a dish, even when it plays a supporting role.”
Image via Nielsen Massey
I have adopted the long-standing tradition that PURE vanilla extract is the one and only flavoring worthy of my cookies. I use Nielsen Massey Madagascar Bourbon Vanilla in alllll my baking. It’s deep, nuanced flavors speak to my palate. The flavors translate into a dessert with personality, standing out from the bland competition.
I’ve been buying 32oz bottles of pure Nielsen Massey vanilla for over a decade, feeling confident I was using the best product for making desserts and treats. Until I read this. And this. Evidence suggesting that imitation vanilla may perform just as well (and sometimes better!) than pure vanilla.
And, thus began my vanilla identity crisis. The information included in the blog post is the result of hours of researching (and soul searching) about vanilla. Let me share what I’ve learned. [Read more…]
The tradition of chocolate salami is rooted in Italian and Portuguese origins. The name is a bit gimmicky, alluding the notion that you might find meat by-products in the roll. But truthfully, the name comes from the chunks of biscuit, nut, and fruit that mimic the pockets of fat in a traditional salami. No meat here! Just a delicious dessert. 
Nostalgia is a frequent sentiment around the holidays. And one bite of this Orange Chocolate Bark will result in immediate nostalgia.
