Vanilla Dreams Recipes

Steps:

• Fill glass with ice. Add Smirnoff Vanilla Flavored Vodka, orange juice, and cranberry juice. Garnish with orange wheel.;

Steps:

• Preheat oven to 300 degrees. Lightly grease two baking sheets.
• Beat together the sugar, butter, salt and vanilla.
• Add the flour and baker's ammonia and beat for up to 5 minutes, until the dough comes together. It will seem quite dry at first, but keep beating, eventually it will clump up and become cohesive.
• Break off pieces of dough about the size of a large gumball. Roll them into balls, then roll them in coarse sugar.
• Put them on the prepared baking sheets, and use the bottom of a glass to flatten them to about 1/4" thick.
• Bake the cookies for 25 to 30 minutes, until they are a very light golden brown around the edges.
• Remove them from oven and transfer to a rack to cool.

Steps:

• To Prepare the Crêpes:.
• In a blender, add milk, water, flour, melted butter, 6 tablespoons of sugar, 2 teaspoons vanilla extract, lemon zest, and orange liqueur, then blend for 10 seconds. Then, pour the batter into a large bowl and place in the refrigerator to let it rest for 1 hour. This allows the bubbles to subside so the crêpes will be less likely to tear during cooking.
• Heat a 10-inch crêpe pan, or a non-stick pan on medium low heat. Add butter to coat and wipe off excess with paper towel. Pour 1/4 cup of batter into the center of the pan. Lift the pan and swirl to spread batter evenly. Or, use a crepe spreader, I personally love this tool. Cook for 2 minutes and flip the crêpe once. Cook the other side for another 1 minute. Remove from heat to a serving plate to cool. Cook the remaining batter until all done, about 24 crepes.
• To Prepare the Vanilla Mascarpone Cream Fillings:.
• In the bowl of the stand mixer fitted with the whisk attachment (or with the electric hand-held mixer), beat the cream and powdered sugar until frothy. Then, add the mascarpone cheese and vanilla bean paste until stiff peak forms.
• To Assemble the Cake:.
• Place 1 crepe in the center of a 10-inch cake board. With an offset spatula, evenly spread 1/4 cup of vanilla cream filling on the crepe, almost to the edges. Top with another piece of crepe. Continue to build the crepe cake until you use up all the crêpes. There should be 1/2 cup of vanilla cream filling left. Transfer to a pastry bag fitted with a closed star tip. Gently and loosely wrap the cake with plastic wrap and refrigerate for at least 2 hours before serving.
• To Prepare the Raspberry Sauce:.
• In a small sauce pan, heat all the ingredient over high heat until the mixture comes to a boil. Lower the heat to medium low heat, stir occasionally, and simmer the mixture for 5 minutes. Remove from heat and let cool slightly. Pass the raspberry sauce through a strainer to remove the seeds. Store in the refrigerator until ready to use.
• To Garnish the Cake:.
• Pipe the remaining vanilla cream on top. Add fresh raspberries, a few springs of mints, and edible flowers (optional). Serve plain or drizzle with raspberry sauce. Enjoy!