Bake Better with Nielsen-Massey

Baking has become a common way to relax, but before you can bake your way to your personal state of Zen, you need to know the basics. For the past few months, we’ve been sharing those basic baking skills through Neilson #BetterYourBake campaign, but all good things must come to an end.

Have you ever gazed lovingly at a slice of opera cake and wondered how its cloak of chocolate ganache got so glossy? No, it is not magic. Yes, you can achieve this at home! Watch our latest and final #BetterYourBake tip to learn the easiest method for tempering chocolate at home. Practicing this skill will help you unlock the secrets to creating beautiful ganaches and glazes that are both alluring and downright impressive. As fall begins, take some time to practice mindfulness in the kitchen and let the aromatherapy of vanilla and brown butter take you to your place of Zen. Not sure how you feel about baking just yet? Check out this video with helpful tips and #BetterYourBake with Nielsen-Massey!

Introducing Nielsen-Massey's New Line of Organic Pure Flavor Extracts

Nielsen-Massey just launched a new line of Organic Flavor Extracts featuring four flavors: Almond, Lemon, Orange and Peppermint. These new flavors are made with certified organic ingredients.

  

Raspberry-Rose Refrigerator Jam

Give this recipe a try with your sample of Organic Pure Lemon Extract. Try other recipes using the new line of flavors, including these Lemon-Almond Cream Scones, Blueberry-Vanilla Bean Refrigerator Jam and Mini Mint Chocolate Chip Bundt Cakes. Enjoy!

●        ¾ cup granulated sugar, divided

●        1 ½ teaspoons pectin

●        4 cups (2 pints) fresh or frozen raspberries

●        ¼ teaspoon salt

●        ½ to 1 teaspoon Nielsen-Massey Rose Water

●        ½ teaspoon Nielsen-Massey Organic Pure Lemon Extract

In a small bowl, stir ¼ cup of the granulated sugar and the pectin together until well-combined. Set aside until ready to use.

In a large pot, combine the raspberries, the remaining ½ cup of sugar, and the salt. Cook the mixture over medium-high heat, while stirring frequently to avoid the fruit from scorching, until the berries have broken down and some of the water from the fruit evaporates, about 10 minutes. 

Slowly sprinkle the sugar and pectin mixture over the surface of the raspberries in the pot and stir until combined. Increase the heat to high and cook to a rolling boil for 2 minutes. 

Remove the raspberry jam from the stovetop and add the rose water to taste. Stir in the lemon extract.

Let cool to room temperature in the pot. Transfer the jam to desired airtight containers and refrigerate until ready to eat.

#NielsenMasseyInspires

Create the Perfect Sweet & Salty Snack

Vanilla Caramel Corn Crunch

For an elegant snack, you can whip up a batch of this Vanilla Caramel Corn Crunch.

This sweet and salty snack has all the classic flavors of caramel corn with the addition of Madagascar Bourbon Pure Vanilla Bean Paste to round out the sweetness in every perfectly popped bite. For a fun send off, wrap up some of the popcorn in goody bags. Guests will think about this Oscar party long after they leave. 

12 oz. air-popped popcorn, or 4 (3 oz.) bags natural microwave popcorn

16 tablespoons (2 sticks) butter

2 cups firmly packed dark brown sugar

1/2 cup corn syrup

2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste

1 teaspoon salt

1/2 teaspoon baking soda

1/4 teaspoon cream of tartar

Preheat the oven to 250 degrees F. Pop the popcorn, discarding any un-popped kernels. 

Arrange the popcorn evenly in a large roasting pan. Place in the oven.

Combine the butter, brown sugar, corn syrup, vanilla paste and salt in a large saucepan. Bring to a boil slowly. Boil for 5 minutes over medium heat, stirring constantly; do no burn. Stir in the baking soda and cream of tartar, which will cause the sugar mixture to rise. Pour over the warm popcorn, stirring until coated. Bake for 1 hour, stirring every 15 minutes.

Yield: Serves 4

#NielsenMasseyInspires

Cheesy Gluten Free Mac n Cheese

So the kids are off from school, Christmas was yesterday, don't want to eat leftovers? Whip up this awesome and easy gluten free mac and cheese from Nielsen-Massey.

• 12 fl. oz. gluten-free uncooked elbow macaroni
• 8 fl. oz. Monterey Jack cheese, coarsely shredded
• 8 fl. oz. extra sharp white Cheddar cheese, coarsely shredded
• 4 fl. oz. American cheese, cut into small pieces
• 1 1/2 cups whole milk
• 2 teaspoons Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract
• 1/4 teaspoon organic garlic powder
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 2 tablespoons butter
• 2 tablespoons gluten-free all-purpose baking flour
• 1/2 cup crushed gluten-free pretzels
• 1/2 tablespoon butter (for pretzels)

Directions

1. While macaroni is cooking, prepare cheeses; set aside. Cook macaroni al dente according to package directions, rinse well with cold water and drain; set aside.
2. To a small bowl, add milk, vanilla extract, garlic powder, salt and pepper; stir to combine and set aside.
3. In a large pot, melt butter over medium heat. Add flour, cook and whisk for about 2-3 minutes. 
4. Gradually pour milk mixture into pot while continuously stirring for an additional 2-3 minutes. 
5. Reduce heat to medium-low and add cheeses. Cook and stir until cheeses melt. Add drained macaroni, stir to coat and remove from heat.
6. Preheat oven to 350 degrees F. Coat 8 (6 fl. oz.) ramekins with cooking spray and place on a heavy, rimmed baking sheet. 
7. In a small microwave safe dish, melt butter; add crushed pretzels and stir to coat. Evenly fill ramekins with macaroni and top with pretzels. 
8. Bake on lower rack until heated through, about 10-15 minutes.
9. If baking in a casserole dish, coat with cooking spray; add mac and cheese and top with crushed-buttered pretzels, bake until done, about 25-30 minutes.

More great Nielsen-Massey recipes here!

Nielsen-Massey Extracts Create Awesome Baked Goods

Consider indulging your loved one this spring with a generous gift from a selection of the world’s finest pure vanillas and flavors produced by Nielsen-Massey. 

These powerful extracts pack a fabulous flavor punch that will tantalize your taste buds throughout the entire year in the form of flavorful baked goods and tasty culinary sensations.

Moist Coffee Cake Muffins

Topping

•          1 cup finely chopped pecans

•          1/2 cup toffee bits

•          1/4 cup firmly packed dark brown sugar

•          1/4 cup butter (4 tablespoons), softened

•          2 tablespoons unbleached all-purpose flour

•          1/2 teaspoon cinnamon

•          1 teaspoon Nielsen-Massey Pure Coffee Extract

Combine ingredients in a small bowl and set topping mixture aside.

Muffins

•          2 cups unbleached all-purpose flour

•          1 teaspoon baking powder

•          1/2 teaspoon baking soda

•          1/2 teaspoon salt

•          1/2 cup (1 stick) butter, softened

•          1/2 cup firmly packed dark brown sugar

•          1/2 cup sugar

•          2 teaspoons Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract

•          2 eggs

•          1/2 cup sour cream

Preheat oven to 350 degrees F. Place 18 paper liners into two standard cupcake tins; set aside. 

In a medium bowl, add flour, baking powder, baking soda and salt; whisk to blend and set aside.

In a large mixing bowl, add butter, sugars and vanilla extract. With a handheld mixer, beat on medium-high speed until incorporated, about 2-3 minutes. 

Add eggs one at a time, beating after each addition. Reduce speed to low. 

Add dry ingredients one-half at a time alternating with sour cream, beat after each addition; scrape sides of bowl as needed. Do not overmix batter.

Fill each liner with 2 heaping tablespoons of batter then evenly place a heaping tablespoon of topping on batter. Firmly press topping into batter with finger tips. Some of the topping should be visible.

Bake until done about 15-17 minutes. Serve muffins warm. To cool, carefully place muffins in 2 (9 x 13 inches) pans and cover with plastic wrap; set aside to cool. Make sure the wrap does not touch the muffin tops; this method of cooling will make delicious Moist Coffee Cake Muffins.

Makes 1 1/2 Dozen