vanilla sugar

Vanilla sugar is part of a home-made gift series that I'm sharing this week on the blog.

We celebrated our children's amazing teachers last week during Teacher Appreciate Week.

The PTA organized the week so that the Teachers would be treated to something special every day . . . breakfast on Monday, special days dedicated to bringing flowers and candles, and then lunch on Friday.

I wanted my little ones to bring home-made gifts. There's something extra special about the thought that goes into making something for someone. We made vanilla sugar, ROSE Vanilla Bean sugar cookies, and Orange Tarragon Syrup for our Teachers.

I hope that all the teachers felt spoiled, as I appreciate their hard work and dedication so much. My kids have amazing teachers . . . and I am so grateful to them for providing such a supportive and caring environment for which to learn.

There's something special about going the extra mile and adding fresh vanilla to your recipes, especially when vanilla is your primary flavor.

I started making my own vanilla sugar a few years ago. You can imagine my excitement when I learned how easy it was to make my very own.  See directions below.

I couldn't imagine not having vanilla extract or vanilla sugar, as I add them to almost everything I bake, including lemon and chocolate desserts. 

Its warm flavor is a perfect pairing in many baked products. I've even noticed that it's a great addition to beverages like hot cocoa, lemonade (yes, lemonade!), coffee, and even tea.

Vanilla sugar is a deliciously simple gift that keeps giving!

Since most people aren't aware of its many possibilities, be sure and include a few of its uses on a tag, or in a note card. Oh! And be sure and attach a copy of this recipe for Vanilla Bean Cream Scones. 

Go ahead, treat yourself! 

vanilla sugar

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6 cups granulated white sugar

1 vanilla bean

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Add the sugar to a glass jar or plastic container with a tight-fitting lid.

Slice the vanilla bean length-wise, piercing only the top layer of the skin. 

Press the back of the knife against the bean and up lengthwise, squeezing the oily, TINY black seeds out.

Add the seeds and the bean to the sugar. Place the lid on the container and shake it up.

Store for a week, until the vanilla infuses the sugar. 

Use in place of regular sugar wherever you desire.
Enjoy!
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I found these darling jars at Hobby Lobby.

more home-made gift ideas . . . .

orange tarragon syrup

 

rosette vanilla bean sugar cookies

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