Moooove on over Vanilla.
Vanilla – I’m completely over you. My new love, hands down, is almond extract. If I could marry it, without being committed to the asylum, and be the recipient of all of its gloriousness FOREVER, I totally would.
I’ve always been a fan of vanilla, easily doubling it in any recipe. Heck, I never even measured when vanilla was called for – I just dumped it in until the alcohol vapors would start to make my nose burn. It was a happy burn though. Then, I borrowed a friend’s recipe for sugar cookies (the best sugar cookies I’ve had) and my life was completely transformed. The recipe called for almond extract, something I had never heard of and most definitely did not have in my pantry. Now, usually I just poo-poo things I don’t have on hand and do a little ad-lib, but these cookies were too good not to follow the directions step-by-step. So off to the store I went, in search of this diamond in the rough….
And my life has never been the same since. I use this nectar instead of vanilla for almost everything, or at least team the vanilla up with it. French toast has never tasted SO good. Frosting is a whole new experience. This stuff haunts my tastebuds in my sleep. Ok, that maybe a bit extreme, but I think you get my drift – this stuff is beyond fabulous!
I threw together a carrot cake this afternoon for a BBQ this evening (and I really do mean threw it together – it’s about the easiest recipe I’ve made). This cake is delicious – you can find the recipe on the Pioneer Woman’s site. I made it for our Easter potluck and I’ve never had so many raves about anything I’ve made before. This time around, I dumped some almond extract into the cream cheese frosting….. it’s heaven.
That front corner has my name written all over it – I believe the frosting is extra heaped right there. On second though, maybe almond extract is the devil, as I know it will force me to eat entirely too much of this cake tonight. You’ve been warned.