I’m not one to actually try recipes from other blogs most of the time. I tend to quit reading the ingredient list halfway through, or start improvising madly upon discovering that I only have two out of the five ingredients I need for some particular concoction. But this time, I had all the ingredients, I really didn’t improvise*, and I wasn’t disappointed.
So what are you waiting for? Try this recipe. Now. You will thank me** later.
*I substituted vanilla sugar for the vanilla extract and sugar. Vanilla sugar = sugar that has been sitting in a bowl with a vanilla bean or two for a week or longer, and if you’ve never made it, I suggest you go buy a vanilla bean and try it. The vanilla bean can be reused for multiple batches of sugar, and the scent makes me deliriously happy every time I start baking something with it. If you must, think of it as cheap therapy for the winter months.
** … err, Smitten Kitchen, actually.
