I've been wanting to do this for a while. But these vanilla beans are just so expensive! I was thinking I should ask for some for Christmas, or my birthday, or some other special occasion. But when Dave claimed last Tuesday a 'special occasion' and called me from the baker's supply store asking what it was I wanted again, I knew right away what to tell him. "Vanilla Beans!"
And then, a few hours later, I found myself in possession of two expensive vanilla beans. Awesome.
Last night I got to work.
I wanted to make Mexican Vanilla Muffins (from here of course). So I cut one bean open and scraped out the insides.
I added the scrapings to the muffin batter and marveled at the tiny black vanilla seeds decorating my soon-to-be muffins. Can you see them?!? I kept thinking, "it's just like vanilla bean ice cream!!! Look!"
This morning I scooped the batter into a muffin tin. Now it really looks like ice cream.
and 25 minutes later I pulled the yummiest muffins ever out of my oven.
Though when the boys sat down at the table this morning and saw their breakfasts, Isaac held up his muffin and squealed in delight "cake!" And I still can't believe I didn't see that coming.
12 comments:
Now you are the coolest mom ever in their eyes! You let them eat "cake" for breakfast!
I bought vanilla beans once for a recipe and didn't even think to look at the price. When I got home, I looked at my receipt and I couldn't believe I paid $17!
Yum! What makes them "Mexican?"
It might not have been your intention, but this post actually makes me want to go make vanilla ice cream! Perfect for this weather!
Don't throw the empty pods away - put them in a jar with caster sugar and in a few days you will have the most delicious vanilla sugar to use in recipes!
In San Francisco, an ice cream store was giving away vanilla beans as a promotion gimmick! I couldn't believe my luck. I have it in my fridge waiting for inspiration. Maybe I should come get that recipe. :)
"What makes them "Mexican?"
Ok, so, mine are actually Tahitian Vanilla Muffins because I used Tahitian Vanilla extract, not Mexican. You caught me! ;)
Oh Deb! Thanks for the tip on the pods! YUM!
oh Kirsten! Store them in the fridge?!? what?!? hmmm... oops.
How fun. I've wanted to try vanilla in this form. I saw a recipe for making your own vanilla extract where you combine vodka and vanilla beans in a bottle and let it steep(?) for a couple of months. Although, with the price of the vanilla beans I'd probably be better of just buying the extract!
It seriously didn't occur to me that vanilla=Mexico! Sorry to be so dense! Especially because I always stock up on tons of real vanilla extract every time I go to Mexico. (It's so cheap there, it's criminal!)
(Though, along those lines, I guess they could have also been Madagascar Muffins instead... but wait, muffins in Mexico and Madagascar or even Tahiti?! I'm not seeing it. Maybe she should just find a new name for this recipe!) ;)
Did Isaac wonder where the icing was?
Vanilla beans in Mexico are ridiculously plentiful. They're like a million for three & a half cents. *sigh*
On a brighter note... I like the way your kid thinks, Robs. Dessert for breakfast is toootally the way to do it. :)
YUM!
So when you make batter and keep it overnight, do you just refrigerate it?
Not only is Mexican vanilla cheap, it's AWESOME. Makes such a difference.
I remember staying with you once and you served blueberry smoothies made with frozen yogurt and some kind of crazy sweet scone or muffin for breakfast. After we'd eaten it all you said, "I guess I just served everyone cake and ice cream for breakfast." Which was fine with me :)
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