Here’s a fun fact: I once paid over $10 for a teeny, tiny jar of lemon-infused sea salt flakes because I was hoping they’d inspire a new cookie recipe. That teeny, tiny jar of flavored salt has been sitting, unopened, in my pantry. I guess I’m still waiting for that bolt of inspiration.
What was the point of telling you that story? Well, you know how you walk into a specialty shop and see all sorts of interesting jars of artisan condiments or small batch bottles of jams or extracts? You’d be surprised to learn you can make a lot of those things at home.
I have been trying to find subtle ways to up my cookie-making game, and using good quality vanilla seems to be a great place to start. I figure, if adding a little extra pure vanilla extract to my baked goods can make such a huge difference in flavor, imagine what infusing sugar with vanilla would do!
Vanilla sugar looks and sounds fancy and complicated, but it’s really neither of those things. What it IS, is a great way to add subtle, sweet vanilla flavor into certain baked goods, your morning coffee, fruit, cinnamon sugar toast, homemade whipped cream, cocktails, and so much more! It’s a fun and easy way to get a lot of use out of a rather expensive little bean.
There are different types of vanilla bean/extracts. I happen to prefer the Madagascar Bourbon variety because the bean produces a sweeter, creamier flavor. Its vanilla flavor is straightforward and pure. It works great for baked goods that just need that little extra something to complement the other flavor notes in your recipe. If you’re looking to infuse your homemade vanilla sugar (or extract) with a more pungent, bold flavor you can opt for using Mexican or Tahitian vanilla.
Middle Eastern dessert recipes don’t typically utilize vanilla, but I’m all about changing that up and can’t wait to experiment with vanilla sugar.
How would you/do you use vanilla sugar in your cooking/baking? I’d love to read more about the unique ways you use this special condiment.
1 3/4 – 2 cups of granulated sugar
1 vanilla bean pod (I used a Madagascar Bourbon bean from Rodelle because they were on sale at my local grocery store. My preference is Nielsen–Massey.)
- Measure out 1 3/4 – 2 cups of granulated sugar. (This really depends on the size of the glass jar you are using. If you have a bigger jar and want to use more sugar, try to keep the ratio at 1 vanilla bean to every 2 cups of sugar.)
- Take a small paring knife and cut the vanilla bean lengthwise in half. Using the back of your knife, scrape out the seeds from the entire bean and place the seeds in the bowl with the sugar.
- Using a fork or a whisk, evenly distribute the vanilla bean seeds throughout the sugar. You’ll see lovely little specks of vanilla all throughout.
- Take the remaining vanilla bean pod and place it inside the jar.
- Using a funnel, pour the vanilla sugar inside the jar.
- Put the cap on tight and store the vanilla sugar in a cool, dark place for at least two weeks before using.
- Use and enjoy!
Note: Vanilla sugar (including the vanilla bean pod) has a pretty long shelf life. So, don’t worry about removing the pod after you’ve let the sugar and vanilla do their thing.
There’s no recipe sharing today, y’all. I wanted to take a few minutes to ramble away about this day and the woman that inspired this blog project and my future livelihood.
Today would have been my mama’s 61st birthday. My dad and I were reminiscing earlier today, and we both wondered aloud about what kind of woman my mother would have become had she been given the opportunity to beat cancer for good and live a more authentic life – one that wasn’t filled with fear and holding back.
She was an absolutely beautiful woman. I don’t say this because I have half her DNA and she gave me life; my mother was truly stunning. I’m not sure she realized her beauty, but her lack of awareness in that area didn’t change the fact that she was genuinely beautiful – both inside and out. She was incredibly hard on herself – a trait I picked up and haven’t quite been able to let go of just yet.
She was a good mother. And it has taken me a really long time to say that again. I spent a whole lotta years focused on the hurt and anger and frustration surrounding her illness and her death, and it took away from my ability to see my childhood in a more objective way. Though, I suppose childhood memories are one of those things that are meant to be a bit more subjective…
Anyway, a significant reason why I started this project all those years ago was to reconnect with the memories I had of my mama that were positive and nurturing and loving. Her cooking and baking have always provided comforting memories for me. I remember how hard she’d work to make us nourishing meals and I thought that if I taught myself how to cook her food, I’d be able to let go of the pain and the hurt and live my way into loving and appreciating her again.
Well, I’ve learned to make lots of yummy Palestinian food over the years, and I’m really in love with the fact that I am able to make the dishes I grew up eating. I still wish my mother was here to make them for me on occasion, but the next best thing is putting my love and soul into cooking and baking the food of my family, for my family.
It’s been 24 years since I lost my mother, and I am finally, FINALLY, in a place where my love for her outweighs my grief for her. Instead of focusing on the loss, I’m able to remember once again why I was so lucky to have her in my life for the brief 13 years that I did.
Her name was Nawal. She had a soul more vibrant than most people I know. She had one of those deep belly laughs – the kind that let you know she meant it when she laughed out loud. Her eyes sparkled with love, but, if you looked deeper, you could see there was a whole other person waiting inside of her to come out. She didn’t get the chance to reach her potential as a human being; as a woman; as a mother; a wife; a friend. I know, from the depths of my soul, my heart, that had she been able to live more freely, without the fear and anxiety of life, of family bullshit, of illness, she would have been unstoppable.
I understand now that I can’t live her unlived life. I can’t pick up where she left off or mend for her all the things she needed to sort out before she left this world. I tried, but it just isn’t my story to end.
My story is just beginning. At almost 38, I am finally beginning to understand what it means to live my best version of a life. It looks a lot like my kitchen does after I bake something – a complete and utter mess. (Have I mentioned I’m not exactly the tidiest of bakers?) But, that mess serves a valuable purpose. It’s one part of a whole. It’s the precursor to something sweet and satisfying that was made with my two hands and a little bit of my soul. It’s my way of reconnecting to my capability to love and nurture others. It’s one of those full circle kinda things, ya know?
So, with all these ramblings aside, I just really want to say: Happy Birthday, Mama. I love you.
Growing up, my family and I used to snack on a large, sticky sheet of something called Dried Apricot Paste (see photo below). We used to purchase it from a place named Droubi’s (a local Middle Eastern grocery store of sorts) and it has always been one of my favorite snacks. It’s essentially fruit leather, but much more substantial than those little strips you get for fifty cents from your local Whole Foods. This stuff is thick and chewy, tart and sweet, and just so addictive.
The other day, when I was chomping on square after square of this delightful paste, I started getting some ideas. Well, mostly I got the idea to look for recipes using apricots and pistachios. What did I find? About a bajillion recipes for something called an Apricot “Truffle.” I was intrigued, so I did some research and found that no two recipes for this concept were the same. Some used (a lot) of condensed milk, some used lemon, some used honey, some used different kinds of dried apricots and opted for pecans vs. pistachios. Some called for sweet vs. unsweetened coconut, while other just threw a bunch of stuff into a food processor and called it a day.
Now, I tend to get VERY overwhelmed when faced with too many options. If I can’t find one specific recipe that speaks to my sweet tooth, I find it’s best just to create my own based on the best bits and pieces I’ve found from ALL the recipes and make adjustments as I go along.
So, that is exactly what I’ve done with Apricot “Truffles.” These guys are essentially lovely little balls of apricot paste flavored with anything from lemon juice to sugar to nuts and brown sugar. I wanted my truffles to be healthier, so I kept things simple. I really like the final product this recipe yielded, but I still plan on making other variations and will be sure to post standout combinations here or on Instagram in the future! Please post a comment below or tag me on Instagram if you make them!
1 1/2 cups dried apricots, chopped
2 tablespoons fresh lemon juice
Zest of one small lemon
1 tablespoon honey (I used a local clover honey. This gave the truffles a significant undertone of sweet and floral flavors)
1/2 cup dessicated coconut (in other words, medium, finely shredded unsweetened coconut) – for rolling
2-3 Tablespoons finely chopped pistachios (we’re talking powder consistency almost) – for rolling
15-17 mini cupcake liners/cups/etc.
Chop up the dried apricots and put them into a food processor. Pulse until the apricots forms a thick, sticky paste.
Add the lemon zest, lemon juice, and honey and pulse until combined.
Using your hands, take about a tablespoon-sized amount of the paste and roll into a ball. You can make these whatever size you want – bigger or smaller. It’s up to you!
Take the balls and roll them in either the coconut or the pistachio (or both if you’re feeling adventurous) and put them in your mini cupcake liners.
Place them in an airtight container and put them in the fridge for about an hour before serving. You can keep these at room temp, but I find they taste better cold.
(*Note – This recipe yields a very tart “truffle”. If you want yours sweeter, I’d opt to cut about a 1/2 tablespoon of the lemon juice. You can replace it with a little more honey if so desired. You can also roll these guys in any nut or topping you choose. I think they’d be good with cashews, pecans, or macadamia nuts!)