Vanilla Bean Sugar

March 1, 2014

 

Vanilla Bean Sugar

This weekend, such a gray daze of nothingness planned and I couldn’t be more excited about that.  Outside through the gray cold you can hear birds chirping as if it were warm outside, and it is not. It is a frigid day, to be filled with hot cups of coffee/tea, kitten cuddle time, Disney movies and probably some cooking to keep warm. Goals for my day include the possibility of a veggie taco dip, maybe some crochet . . . Oh by the way, did I tell you all that I recently began crocheting. If you ever want to just find something to occupy your hands, or something to keep your mind engaged, crocheting is very fun and fulfilling. So far I have managed to get down the basic stitches and make some simple things like a heart, and I made a rainbow doily yesterday . . . it is a little big, and I’m a little inconsistent in my stitches, but I found a great blog called Lacy Crochet, and she has some excellent directions. Some of the “instructors,” on youtube forget that since we are looking for help, we are probably beginners in some areas . . . They start crocheting at rocket speed saying things like “now chain three and slip stitch into the center, chain 6 and triple stitch a double stitch into the same stitch.” I’m all over here in my corner like “Say What?!?!” Anyways, once you get past that first initial stage of “I have no idea what they are saying,” and you figure it out, I promise it is worth it.

crochet heart

 

 Now I just have to figure out what to make this weekend. I know of one thing for certain, my sugar container next to the coffee pot is very low on a particular blend of sugar.  Enter . . . Vanilla Bean Sugar. Probably the highlight of the coffee experience in the morning is the vanilla bean sugar I use in it. Of course I use it in many other recipes. For example: I like to roll simple cookie dough in it so that when they bake the bottom caramelizes and is deliciously crunchy. Pretty much any recipe that calls for a little bit of sugar, I will sub the vanilla bean sugar for that extra something. I used it in the Honey Cinnamon Cashew recipe and when I make homemade ginger ale, or lemon ginger tea. It is one of the simplest things you can make, so lets get to work . . . bippity boppity boo, and hello yumminess!

Print Recipe
Vanilla Bean Sugar
I promise you will use it for everything. . . . and I mean EVERYTHING! I use this mostly in my coffee. However I love using to make caramel, making batches to give as gifts, and coating small cookies with the sugar so when it caramelizes it has much more flavor.
Course Anytime, Desserts
Prep Time 10 minutes
Servings
Cups
Ingredients
Course Anytime, Desserts
Prep Time 10 minutes
Servings
Cups
Ingredients
Instructions
  1. Pour the contents of the Raw sugar into a big bowl.
  2. On a cutting board, slice your vanilla bean pod in half. Take the side of your knife and run it along the inside of the vanilla bean scraping out the black seeds you see inside.
  3. Place the seeds into the sugar bowl and put the pods in as well. I like to take a handful of sugar and press it up against the skin of the vanilla bean pod to help scrape the remaining seeds from the inside of the pods.
  4. Then take the sugar and rub it in between your hands to break up the little seeds until they are evenly distributed throughout the sugar.
  5. Separate into the proper storage containers, I like resealable mason jars, but you can put it back into the raw sugar box if you prefer.
  6. I also leave the pods in the sugar for continual flavoring.
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