I haven’t been writing lately, you know “life” happens. However, I am still baking.
I cheated on my Shortbread with Pound Cake, and I cheated on my Pound Cake with Shortbread. So, I thought I’d just take pictures.
Pecan Pineapple Spiced Rum Pound Cake
Lemon Pound Cake & ShortBits
ShortBits
Pecan Cinnamon Roll Pound Cake
Hello Friends,
Let me begin this post by apologizing for not posting last year (my 3rd year anniversary). 2014 was a beautifully busy year for me. In addition to baking, I have a full-time job, and last year I received a promotion; Yay! Needless to say, starting a new job, after 13 years in the same place, occupied a lot of my mental time. My priorities shifted, and all of my blogging was placed on a back-burner (way back). So, I missed the 3rd anniversary.
This year, I’m back on track, and everything has been great! Last December, I finally got that KitchenAid stand mixer that I have wanted for . . . oh . . . umm . . . almost 4 years, and this past April, I got the double oven that I’ve needed. With each new gadget, things got easier, faster, and better. Now, I’m ready for the holiday rush (turbo gift-giving).
What’s new this anniversary? I am adopting a Dutch “birthday” tradition. In the Netherlands, the birthday person gives gifts on their birthday. For years, I have given my mother a gift on my birthday (mostly because I choose to celebrate Mother’s Day on the day she became my mother). What can I say, it makes complete sense to me.
This year, I decided that ShortbreadSwee-T’s will start a new “anniversary” tradition – ShortbreadSwee-T’s will give a small gift to one unsuspecting entity (person/business, etc.). This years recipient is Elegant Touch Nails & Spa in Glendale, CA – courtesy of Vanessa C.
Thank you, Vanessa, for sharing my joy with your friends and family, and thanks for jump-starting ShortbreadSwee-T’s new anniversary tradition.
Peace and blessings,
Swee-T
Releated Posts:
Soooo sorry that I didn’t keep up with my Vanilla Bound Series. Truth be told, 6 months is a long time. I ended up in “set it and forget it mode”. When it was time to use my new extract, I was so excited I forgot to take pictures, and I started using it and giving it away.
NOTE: Attachments to the first 3 posts of the Vanilla Bound Series are listed at the end of this post.
Okay, so I am finally giving you my thoughts on the end results:
I thought the results of my first vanilla extract attempt were good. I used cheesecloth and a strainer to strain the beans and the seeds of the beans from the extract (about 5 times). I liked my version better than the store-bought versions that I’d been buying and using for years.
I am now on my third batch of vanilla extract. During the second batch I made a few changes (incorporated different vanilla beans – Mexican, Bourbon, Indian, etc.). I really loved that batch.
What I’ve Learned: I learned that store-bought isn’t always best. After researching some of the top vanilla extracts, I found that many of them use water as their first ingredient (which means it is the most used ingredient), and many have sugar as an ingredient. Sugar?!? This baffles me because how can it be “pure” vanilla extract if it has sugar and/or it’s diluted with water. I also came across extracts that have chemicals in their ingredients (probably preservatives, but who knows what or why).
Bottom line: Start your own DIY projects, because sometimes you don’t get what you pay for.
Related articles:
Peace & Blessings —{-@
ShortbreadSwee-T
The WordPress.com stats helper monkeys prepared a 2013 annual report for this blog.
Here’s an excerpt:
A San Francisco cable car holds 60 people. This blog was viewed about 2,600 times in 2013. If it were a cable car, it would take about 43 trips to carry that many people.
This is the third installment of my multi-segmented “Vanilla Bound” series, which details my journey through making homemade Madagascar Bourbon Vanilla Extract. It all began with 12 vanilla beans and 24 ounces of vodka, and the last necessary ingredient for my successful Vanilla Bound venture is time (6 months to be exact).
The last time I reported on the progress of my vanilla extract was about 4 months ago (You Are Now Vanilla Bound-Week 2). My intent was to make weekly reports for the entire 6 months, but to be honest, I was checking the extract daily and there were no notable changes taking place. So, my impatience got the best of me, and I decided to store it and forget it, with hopes of giving it enough time to mature.
My original recipe was: 4 vanilla beans to 8 ounces of vodka
Today, week 21 (almost 5 months), I pulled my bottle of vanilla extract from the back of my little dark cabinet and noticed that the vanilla extract is still a medium brown caramel color (but slightly darker than it was in week 2). When I smelled it, I noticed that the vodka was not as pronounced as it was in week 2, but when I tasted it, I noticed that the vanilla was not as pronounced as I wanted it to be. My original maturation time was 6 months (February 2014). So, I decided to revamp my recipe for the remaining few weeks. That’s the beauty of making my own vanilla extract!
My revamped recipe is: 6 vanilla beans to 8 ounces of vodka
I began this journey with 24 ounces of vodka and 12 vanilla beans (Beanilla.com), but today I am adding 6 more vanilla beans, and back to the back of the dark cabinet it goes (for about 6 more weeks). This is a process that demands patience (something I’m learning day by day).
Vanilla Bound (Week 21)
The holiday season is still upon us. Do you have several coworkers and/or a few holiday gatherings to attend? ShortbreadSwee-T’s Shortbread Cookies are a cute and simple gift that are great when you need multiple gifts and are perfect for the hostess that has everything. Shortbread lovers will enjoy them.
Shortbread pairs well with champagne and several other sparkling wines (Trader Joe’s). Last year, I gave a dear friend a large cup of ShortbreadSwee-T’s ShortBits and a great (but inexpensive) wine. It also pairs with tea, milk, and hot chocolate.
This year, I bought personalized designer sticky notes (Vistaprint.com) for each one of my colleagues. I attached each packet of sticky notes to a small cup of ShortbreadSwee-T’s ShortBits. The simple gift was a hit.
Gift options can be limitless. Try miniature lotions and shower gels (Avon.com or BathandBodyWorks.com) or attach movie tickets or a gift card. Whatever you do, stay fun, stay creative, and enjoy your holidays.
Peace & Blessings.
A tribute to a classic: Shortbread
From Wikipedia:
Shortbread is a traditional Scottish biscuit usually made from one part white sugar, two parts butter, and three parts oat flour. Other ingredients like ground rice or cornflour are sometimes added to alter the texture. Modern recipes also often deviate from the original by splitting the sugar into equal parts granulated and icing sugar and many add a portion of salt.
Shortbread is different from shortcake, though they are similar: shortcake can be made using vegetable fat instead of butter and usually has a chemical leavening agent such as baking powder, which gives it a different texture. Shortbread biscuits are often associated with normal egg-based biscuits, but they hold their shape under pressure, making them ideal for packed meals.
Shortbread originated in Scotland, with the first printed recipe, in 1736, from a Scotswoman named Mrs McLintock.[2] Shortbread is widely associated with Christmas and Hogmanay festivities in Scotland, and the Scottish brand Walkers Shortbread is exported around the world.[3] As a Scottish brand, shortbread is sometimes packaged in a tartan design, such as Royal Stewart tartan.[4]
Vanilla Bound (Week 1)
Last week I posted the first installment of my multi-segmented “Vanilla Bound” series (You Are Now Vanilla Bound-Week 1), which details my journey through making homemade Madagascar Bourbon Vanilla Extract. It all began with 12 vanilla beans and 24 ounces of vodka, and the last necessary ingredient for my successful Vanilla Bound venture is time (6 months to be exact).
There are so many variations for making vanilla extract. It varies from the type and amount of beans used to the time it takes for the full vanilla flavor to mature (2 weeks, 2 months, 3 months, etc.). Over the next 6 months, I will do tests (visual, scent, taste) and comparisons against my store-bought vanilla extract. I’ve read dozens of vanilla extract blogs/articles, but few have enlightened me with their experiences (what changed, when it changed, etc.) during their vanilla extract making journey . I know vanilla extract comes in various flavors and strengths, but I would like to know the possible/probable achievements after 2 weeks, 2 months, or 6 months.
As the title states, this is week 2, but don’t worry I won’t be posting every single non-eventful week. My goal is to capture the noticeable changes that take place in the vanilla extract process. Also, because I have chosen a 6 month journey, I will only post about new findings and/or changes along the way. If I don’t detect any notable changes from the week before, I’ll skip a week (until there’s something new to write about). So if you don’t hear from me, nothing new is going on.
Vanilla Bound (Week 2)
When I took the bottle out of the dark cabinet, I noticed that the vodka had a gradual caramel tint to it (the vodka was darker on the bottom than it was on the top), but it was still clear enough to see through. So, I gave the bottle a good shake, well it was more like a shake, rock, and tilt, but whatever it was, it was good, and that allowed the vodka to vigorously move in and around the split vanilla beans, therefore, loosening the insides of the beans and distributing the vanilla seeds throughout.
I am surprised at the development (in such a short amount of time). Although the vodka still dominates the vanilla, there is an obvious scent and taste of vanilla. Now I think I understand why some people conclude their vanilla extract making journey at different stages of time. I guess it depends on how much vanilla you want in your extract, but the less vanilla you taste, the more vodka you taste (and vice versa). Hmmm.
Check back for new posts in the “Vanilla Bound” series. I will be posting pictures and sharing updates along the way.
Happy vanilla!
Vanilla Bound (Week 2)
Vanilla Bound (Week 1)
Vanilla Bound (Week 1)
Vanilla Bound (Week 1)
It’s probably no secret that I use a lot of vanilla extract in my baking, and I believe in using “pure” vanilla. So, I wanted to buy a quality vanilla, but I couldn’t get over the prices! That’s when I began looking for methods to make my own vanilla extract. Surprisingly enough, it’s an extremely simple task.
I did a lot of research, and I found a mountain of varying recipes. Some recipes called for anywhere from 2 to 6 vanilla beans to each cup of vodka, but I decided to use 4 vanilla beans to each cup of vodka. There were several vanilla bean varieties (Mexican, Tahitian, Madagascar, etc.). In the end, I chose Madagascar Bourbon Vanilla Beans from Beanilla (purchased at Amazon) because they received great reviews regarding the quality of their vanilla beans. I picked the cheapest vodka that I could find because all the recipes, that I found, agreed that the cost of the vodka would not alter the processing of my extract (just make sure it’s 40% alcohol). There were recipes with instructions to cut up the vanilla beans or scrape out the insides of the vanilla bean. I chose the method of splitting each bean (leaving 1/4 inch at the tip in tact) and submerging them in the vodka. After sealing the bottle, I placed it in a dark bottom cabinet, and now, the wait is on.
Along with the varying recipes, there are also varying time frames about the length of time the beans should be sealed before the vanilla is mature enough to be used. The time frame is all over the place, ranging from 4 weeks to 6 months. So, I chose to store my extract for the full extended time of 6 months, and per several instructions, I will shake the bottle weekly until the extract reaches its peak.
Check back for new posts in the “Vanilla Bound” series, I will be posting pictures and sharing updates along the way.
Happy vanilla!
Peace & Blessings.
© ShortbreadSwee-T’s
Last year I posted about my “Hobby Gone Wild!” as a tribute to my surprisingly successful first year as ShortbreadSwee-T’s. This year (my second year) I decided to write about my “perfect pastime”.
As a mother, a full time employee, and a blogger, I would never have thought I could find the time to bake as much as I do. I won’t say that I haven’t had moments of complete fatigue, but I’ve been happily exhausted ever since the creation of ShortbreadSwee-T’s Home-made Cookies & Sweet Treats.
I began this journey by making plain, lemon, and chocolate chip shortbread cookies and, today, ShortbreadSwee-T’s is still keeping it simple, but I am offering so much more. Now, I am happy to offer Shortbread Cookies in 14 flavors, and the shortbread concept has shifted into Shortbits, ShortBit Duos, Short~n~Sweet lb. Cakes, Short~n~Cheesy Shortbread Mini Cheesecakes, Shortbread Apple Cobbler, and I have added limited gluten-free options.
My goals for the future are to incorporate vegan choices and low sugar alternatives into my menu, but the list won’t stop there because I’ve learned that the list can go as far as my mind can imagine. (Shortbread Flavors)
I have also learned that my long days and long nights have equaled great blessings that I am extremely thankful for. I am passionately empowered by this gift of loving and baking shortbread, and my continued goal is to spread the joy.
I am so grateful for my God-given talents, I am thankful to everyone who believes in me, I appreciate those who are following me, and I treasure everyone who loves ShortbreadSwee-T’s so much that they feel compelled to spread the news.
Please stay connected with ShortbreadSwee-T’s. There’s still more to come.
Shortbread is always on my mind.
Peace & Blessings.
© ShortbreadSwee-T’s Lemon ShortBit Duos
I woke up this morning with a new idea, Lemon Sandwich Cookies. Honestly, I don’t know why I hadn’t thought of it before. Who wouldn’t love a mound of lemon sandwiched between two shortbread cookies?
My taste-tester (my son) will be home tonight after being away on a school trip on the East Coast for a week. I’m super excited because we have never been that far apart since he was born, and I can’t wait until he gets home. I This new shortbread cookie idea will be my “Welcome Home” gift to him when he gets off the plane. I think he’ll love them.
My mind is always on Shortbread.
Peace & Blessings
© ShortbreadSwee-T’s Lemon ShortBit Duos
I don’t think there is anything simpler than shortbread cookies, but I’m amazed by the overwhelming gratification I get from something so simple.
Shortbread doesn’t consist of much: butter, flour, sugar, and whatever additives you like; top that off with simple elegant packaging and the end results can be “simple” extravagance.
I love shortbread so much that I’ve taken it to the next level. Shortbread Cookies, Shortbread Cheesecakes, Shortbread Cobblers, etc., and whatever else my mind can imagine. I just can’t get enough of it.
Enjoy!
Peace & Blessings
© ShortbreadSwee-T’s Shortbread Apple Cobbler
Since last week I’ve had cobbler on the brain, but I couldn’t figure out how to make individual cobblers that didn’t require spooning out . . . until today.
Voila! Shortbread Apple Cobbler.
My son doesn’t eat fruit filled anything, so I was my taste tester. I know it doesn’t seem fair, but I LOVED IT! I will seek another opinion next time, but in the meantime, enjoy!
Short~n~Cheesy Shortbread Mini-Cheesecakes (plain, lemon, raspberry)
So today I got “cheesy” with it. I love shortbread, and I love cheesecake so I decided to combine the two, and I came up with Short~n~Cheesy Shortbread Mini-Cheesecakes. Everything about this is right! It’s not too little and not too much. It’s the perfect size. Enjoy!
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