What I have steeping in the large jar are whole beans in vodka from Mexico. Vanilla beans from Tahiti in tube, vanilla bitters, extract steeped in coffee liquor and the extract created from the whole beans that I work from. Those vanilla beans are from Mexico.
A blend according to Molina website, theirs has several alcohols and caramel flavoring. I’m going to try it as well.
Made an apple snack cake for my neighbor and one for my wife. My Aunt’s recipe includes apple spirits in the batter and a dusting of very fine plain breadcrumbs on the diced apples.
I have that same tea towel due to another of your tips.
Drools
I foisted this recipe shared by @heidicooksandbakes for blueberry muffins from this 2018 thread onto the husfriend to make and they turned out spectacularly. They’re ridiculously jammy and flavorful and wonderful. We gave half of the batch away to a dinner guest, which in retrospect was foolish. Here are the last four:
You located one of my favorite HO baking threads! So many delicious muffin recipes contained there. That blueberry muffins recipe is so good. Your photo says it all.
Black cocoa sandwich cookies with vanilla bean buttercream from Jesse Szewczyk’s book Cookies. I’ve been more underwhelmed than amazed with this book, but I think that everything needs more salt. These cookies called for 1/4 t of diamond crystal kosher salt which seems not enough, so I doubled the salt and cooked for far less time (12 min compared to the 15-18 in the recipe). They came out perfectly. I gave most of them to my bff for her birthday.
This is fascinating, thanks. I didn’t dive deep enough to get to Molina’s actual web site, I’ll go there now.
thank you! It’s just a big piping tip but it does look nice 
I’m so clumsy with an icing bag mine would have been oozing out the sides. It would probably still taste good just look like an overfilled Oreo.
I’m not familiar with the cookbook but my loss-those filled cookies look really good!
Nice to see you Ginny!
Glad that you found your way here Ginny.
I’m so glad they turned out so well! All other blueberry muffins pale in comparison. I might have to whip up a batch myself soon.
If you’ve made the ones from the Maman cookbook, how do these compare?
Chocolate sour cream bundt from Cook’s Illustrated.
This is the same recipe I used when I catered a friend’s wedding a few months ago. It’s nice without any glaze or frosting, keeps well, and has a luscious chocolate richness and lovely crumb. This was baked in a 10-cup Nordic Ware Bavaria pan, but I had enough leftover batter for a small second cake for the cook
