Rodelle Blog

Let's continue our Facebook contest: What's the best/most interesting way to use a vanilla bean?

09/20/2012

Hey Rodelle Fans!



We had so much fun reading your responses from the last contest that we'd like to open it again! Simply tell us on our Facebook page your most unique/interesting way to use a vanilla bean. On Monday- September 24th, we'll set up a voting poll and you'll choose the winner! The winner will receive some of our Rodelle Vanilla Bean Vials!



Rules: be specific... if you'd use them in a recipe, what recipe would it be? Also, one submission per person and one idea per submission. No repeats from last time :)



Submit your response here: Rodelle Vanilla Facebook. GOOD LUCK!

The best use for Vanilla Beans: Facebook Contest

09/17/2012

And the votes are in! The best use for vanilla beans are in recipes! Thank you so much for participating!



Winners, please send your mailing information to cwallace@customblending.com!



That means the winners are:



Johanna Figueroa-Thompson, Sherron Nagle Watson, Darlene Crouch Hull, Terri Patillo, Heather Anne Kennedy, Melanie Crider Trabulsy, Alida Nattress, Zelda De Hoedt, Julie Mathews Murphy, Joanna J. Collom, Cristina Willis, Tammy Goughnour, Pamela McAlpin, Terri Seibech, Megan O'Hare Callaham, LinaDina Land, Jean M. Layton, Violet Lyford and Khandra Henderson



Submission stories...

Black and White Meringues

Black and White Meringues

09/12/2012

We are honored to have Baking Bites guest blogging for us again! Not to mention, the AMAZING recipe she created using our Rodelle Organics! This week's mouthwatering treat is Black and White Meringues!



"Meringues are light and easy to make treats that often get overlooked in favor of cookies and cupcakes. They may not be as trendy, but sweet meringues are fun to make and you can get very creative flavors when making them. These Black and White Meringues are a chocolate and vanilla swirled meringue that use both Rodelle Organics' Chocolate and Vanilla Extracts. Chocolate extract is not an ingredient that regularly gets called for in recipes, but it really captures the aroma and flavor of freshly roasted cocoa beans and can transfer it to whatever it is used in. Most chocolate recipes already call for enough chocolate that the subtle notes of the extract can fade into the background, but in these meringues, you can clearly get the unique flavor of the chocolate extract. Vanilla extract adds a mellow hint of vanilla to the meringues and softens the chocolate a little bit.



The swirl on the meringues is created by adding stripes of brown food coloring to the inside of a piping bag before filling it with the meringue. The coloring gets transferred to the meringue when it is piped through the bag. To set it up, add a round tip to your piping bag, open the top of the bag and prop it open. Using a small paintbrush, carefully paint three vertical stripes of brown food coloring inside of the bag, from the pastry tip to the open end. Fill the bag with the meringue mixture and the stripes will get transferred as you work. A piping bag is ideal for creating these, but a large ziploc bag with the corner snipped off will also get the job done.Pipe the meringues onto the baking sheet in swirls, just as you might do to add a perfect swirl to the top of a cupcake. The meringues need to bake for a long time at a low temperature so that they set without browning. Be sure to check them before taking them out of the oven to ensure that they are dry and set. "



Try Baking Bite's Black and White Meringues Recipe!

Inspired By Rodelle

Thanksgiving Favorites!

Thanksgiving Favorites!

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We’ve rounded up our favorite holiday recipes, from savory to sweet, to help inspire your Thanksgiving menus! We wish we could help with the errands, trip(s) to the grocery store and getting the food ready...but, the next best thing is sharing...

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