Today is Mother’s Day and also my son Nate’s thirteenth birthday. I am so lucky to have a mom and be a mom, and I’m happy to celebrate this day with my mom and Nate.
As per tradition, I will be baking Nate’s birthday cake today. When I searched this blog for “cake,” I was surprised but not completely shocked to see so many cakes come up. Since working full-time (just celebrated my one year anniversary, hooray for me!), my baking has pretty much been limited to birthday cakes these days, with the occasional PMS-induced batch of cookies and brownies thrown in. Nevertheless, there is one ingredient even the very part-time baker always needs to have on hand: real vanilla extract!
I’ve been making my own vanilla for several years now. It’s the easiest thing in the world, and if you bake more than a few times a year, it’s also economical. There is something extra special, too, when you use ingredients you’ve grown or created. And by extra special, I mean superior and a little braggy, let’s be honest.
Homemade Vanilla Extract
Only two ingredients:
Two whole vanilla beans, I used these
Thoroughly clean and sterilize any small glass jar, about 8 to 10 ounces. With a sharp knife, split the beans apart in two and place in jar. Cover with vodka. Shake. Keep in dark, cool place. Once a week, give it another good shake. In about one month, the vanilla is ready to use. Once your bottle starts getting low, replenish with more vodka and repeat process.
I think the pictures below illustrate the process pretty well, but please let me know if you need any clarification. Happy baking!