The Right Stuff

I don't bake alot. It's something I find easy and therapeutic and homey and wonderful, but because of the extra calories it inevitably brings into my diet, I just don't do it. Even as a mom, I think that for the past three years you could count on two hands the number of times I've made sweet treats.

That is until this little bottle of happiness was given to me a few weeks ago.


Enter: Vanailla Mexicana
Ever since this bottle of happiness found its way into my life, I can't stop baking. (because, really, where else do you use vanilla??) I've made frosting, maple syrup, french toast, banana bread, and countless batches of cookies. And I can't seem to stop. As a result, I'm going through eggs and butter at a rate I've only ever experienced at my mother's house!

My latest success was a batch of sugar cookies with homemade chocolate frosting. The cookies are in the shapes of little cellos, made with love by yours truly for a party with students last week. (Yes this vanilla has caused me to loose my sanity: I chose to bake 50+ cookies by hand rather than just buy some from the store. Never mind the convenience of store-bought cookies; think of the flavor you sacrifice when you choose them over those containing Vanailla Mexicana!!)



The cookies turned out nicely, but the frosting, oh! the chocolate frosting! The recipe I use doesn't call for any vanilla, but because my little Mexican friend was in the cupboard, I decided to just add a splash, and now I'll never go back. Neither will you.

Bon Appetit

Chocolate Frosting with a Twist
Beat 2 cubes of butter with 5 tablespoons of milk. Add enough powdered sugar till you reach desired frosting consistency. (it'll be a lot!) Toss in a couple spoonfuls of cocoa (more if you're Meili) and a splash of vanilla. Mix thoroughly.
May be stored in freezer for future use.