Saturday, November 26, 2011

Bourbon Vanilla Bean Review and Rodelle Baking Challenge

I had the opportunity to review something a little different--Madagascar Bourbon Vanilla Bean.  (According to my English friend (Martin), that is a misnomer--it should be vanilla pod.  The beans are inside the pod.)  I had never cut open one of these before, so I began by watching this video:

I discovered that it was easier than I thought.  So I proceeded to split it down the middle, and I took out the seeds--which were more like powder.  I did not get very much out of one of them, but I decided to put it in my coffee.  I am happy to report that it gave a very mild vanilla flavor.  My only complaint is that it does not actually mix in with the coffee.  It looks like coffee grounds, but it does not taste horrible.  My hands still smell like vanilla--very nice!

I put the pod in with what was left of my Splenda.  I decided that there was no point in putting it in sugar--I don't generally use sugar.  So I figured I would give it a try with Splenda.  I have to wait a couple days before I use it, but I have high hopes.

I do not plan to participate in the Rodelle Baking Challenge, but in case you are interested, all the information is below.  It is still going on, so if you are an avid baker, you just may wish to take a look.
Bakers to Win a KitchenAid® and Year-Long Supply of Baking Essentials

Rodelle, the highly regarded brand of premier baking essentials, has announced its second annual ‘Rodelle Challenge’ to inspire consumers to make the most of their inner baker this holiday season. Rodelle celebrates the passion and experience of baking by inviting people to share their best, worst or funniest baking moment.  

[About the Rodelle Challenge]  
Bakers share their baking moment on the Rodelle Facebook page…the most creative posts with photos or videos are more likely to stand out. The winners are selected by the Rodelle team and with a variety of criteria. Everything from creativity to sentimentality is taken into consideration. Rodelle is sweetening the pot this year by adding a KitchenAid® Mixer to the three grand prizes, which include a yearlong supply of premium Rodelle baking essentials: vanilla beans, baking cocoa, pure vanilla extract, almond/lemon/anise extracts and vanilla sugar. Three runners up will win a yearlong supply of pure vanilla extract, vanilla beans, and rich dark baking cocoa. People are invited to upload entries from October 1 throughDecember 25, 2011. Winners will be announced New Year’s Day, 2012.

 “At Rodelle, we are all about the finest ingredients bringing holiday magic to baking,” says Joe Basta. “Our goal is to inspire families to take their baking to a new level– using Rodelle really does make a difference,” he adds. 

[About Rodelle]
Responsibly sourced from premier growing regions, Rodelle has been delivering the finest in baking essentials for 75 years. Its pure vanilla, superior extracts and remarkable spice blends have been unrivaled in flavor and quality since 1936. Rodelle’s exclusive collection takes culinary adventure from good to grand. The company believes that choosing premier ingredients is the way for avid chefs to make a difference in their recipes year round. 

Rodelle’s Baking Essentials are available at grocery stores nationwide. To learn more about where to buy, or for additional information, visit: 

For more details on the Rodelle Challenge, visit:

For information surrounding media coverage, samples or imagery, please contact:  


About Rodelle:
Rodelle has created premier baking and cooking essentials since 1936. Originating from the south of France, the Rodelle family revolutionized the standard for gourmet flavors when they came to the states, bringing with them, their passion and expertise for the flavor industry. In 1984, Rodelle became part of Custom Blending Inc. where a relentless commitment to high quality continues. Today, Rodelle provides home bakers and culinary professionals alike with the finest ingredients on the market. From MadagascarBourbon vanilla beans to Dutch-processed baking cocoa and Herbs de Provence, quality comes first. The company is wind powered and has consistently given a portion of sales back to its growing regions.

I received a free product sample in exchange for my honest review.  I was not financially compensated in any other way, and all opinions are 100 percent mine.


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