When I tell people that I have a food blog, I generally get asked if I prefer baking or cooking. And while a fair number of the recipes I post generally lean towards the savory, I do enjoy making the sweet. About five years ago, a very good friend gave me an amazing birthday present, a gift that has continued to give. He made me home-made vanilla extract.
It was so simple and so perfect that I’ve used it ever since.
For those of you who bake, you know how expensive good vanilla extract can be. A small bottle, one fluid ounce of the pure stuff (not the imitation), can cost around seven to nine dollar at the grocery store. If you bake more than three different items, you’ve gone through you little bottle of extract and have to buy some more.
Initially when I received the home-made extract, I was a little wary. I mean, it was literally a vanilla bean inside a bottle of vodka. How was this going to compare to the stuff I buy at the store? But because my friend took the time to make this for me, I decided to use it when I was baking some cookies. I figured I’d make a batch, if they tasted like vodka, I’d just toss them out and remake it.