I know, it’s not much to look at now, but just wait! If you decide to opt-out of the cake ball part, you can find my recipe for MV Cream Cheese Icing here (link to come soon). Your end result should look something like this. Cake will be done when light golden on top and a toothpick inserted in the middle comes out clean. Step 5: Pour into your greased pan of choice bake for 30 minutes. Step 4: Alternately add dry mix and milk to the butter sugar mix, until blended. Step 3: In separate bowl sift together flour, baking powder, cinnamon & salt. Step 2: Cream the butter until light and soft. If you do not plan following through to the cake ball phase, I recommend using 2 8in round cake pans.) (I used a 13X7 since the cake is going to be mashed up in the end. Step 1b: Preheat the oven to 350F & grease a 13x7in pan Tonight I’m going with a nice Cambria Pinot Noir (courtesy of my parents’ wine cooler, thanks Mom & Dad )) Step 1a: Pour yourself a glass of wine – because it’s just more fun that way. Feel free to use your favorite vanilla cake recipe substituting Mexican vanilla for traditional and adding the cinnamon.ġ tbsp Mexican Vanilla (like I said, I really like this stuff)Ģ tsp ground cinnamon (plus an extra shake for good luck) This recipe is simply a classic vanilla cake recipe with a few tweaks. I have big plans for this cake.This cake is not going to be an ordinary layered round cake, oh no! Eventually, this cake is going to be mashed up, mixed with MV cream cheese icing, and transformed into the prettiest cake balls you ever did see. You may be wondering why this recipe is called Part 1. The flavor also has a hint of spice, which makes MV the perfect pairing for the cinnamon in this recipe. So why is Mexican vanilla superior to those other guys ( Tahitian, pfff)? According to the experts, Mexican vanilla beans have a smoothness and depth of flavor that is unmatched by vanilla beans from other regions. I don’t use the stuff enough to really worry about it, but if you’re the type to care, make sure your Mexican vanilla is pure. Some manufacturers cut corners by adding a substance called Coumarin to their vanilla, which has been known to cause liver damage in lab animals. It takes baked goods to a whole new level.ĭisclaimer: Before I continue raving about the amazingness of Mexican vanilla, I feel obliged to make you aware of certain “dangers” associated with the consumption of synthetic Mexican vanilla. One thing we never left without was a bottle of Mexican vanilla. Of course, I was more interested in whatever exotic sweets I could get my hands on, like these. As a kid, I remember going with my mom to buy Mexican crafts, pewter, blankets, etc. Our Traditional Mexican Vanilla is a top pick of Traditional Home Magazine’s Cooking School, and was also featured on Martha Stewart’s Cup Cake Show.Before the Mexican border broke out into an all out drug war and became unsafe for gringas like me, it was a popular past time in TX to take off to border towns for a little weekend shopping. The Canosa family, who produces our vanilla exclusively, has been winning the Gold Medal of Honor award in Mexico for 30 years running. Our Mexican vanilla is never blended with another grade or type of bean – it is the absolute best vanilla available in Mexico. This allows much of the alcohol to cook out.īoth the Traditional & Pure Mexican Vanillas are all natural, produced in Mexico using only the highest grade, single sourced, Mexican vanilla beans. Our Pure Mexican vanilla contains this higher 35% alcohol content, and is therefore best utilized in those items which require high heat, such as baking. According to US FDA regulations, in order to be labeled “pure” a vanilla extract must have 35% alcohol ( FDA 21CFR169.3). Add the sugar, little by little, until mixture gets fluffy. (Please check the ingredients list below) Cream butter and cream cheese in a large bowl using a mixer on high speed. The primary difference between the Traditional and the Pure is the amount of alcohol in the vanilla. I like to grease the pan with vegetable shortening and then dust it with flour. The Traditional Mexican vanilla can be used for anything that calls for vanilla anything from french toast, smoothies, homemade ice cream, whip cream, cookies, cakes, oatmeal, etc, etc. Also the less alcohol makes the vanilla much more versatile. The vanillin helps hold the flavor and gives the vanilla a very rich, smooth flavor. It has 10% alcohol and a small amount (less than 1%) of vanillin (which is a naturally occurring vanillin, not synthetic). Our Traditional Mexican vanilla is more typical of a really good vanilla that you buy when you visit Mexico. “What is the difference between the Traditional & Pure Mexican Vanilla?”
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