I love baking it centers me. It’s like yoga for me. It’s balances me and relieves my stress level tremendously so you can imagine I try to do it as often as possible. That’s why this year I plan to try to bake at least 52 different cupcake recipes, that doesn’t include baking for family, friends and cakes for all the birthdays for my kids and my hubby. So I plan on being busy this year baking. One of the key things you have to have in baking is high quality ingredients. The more I bake the more I realize that the quality does matter. It’s like anything else in life if you want to end up with a high quality product you use high quality ingredients. This became more important to me when I started dipping into cake decorating and baking for others. I’ve always wanted to try Nielsen Massey products. I’ve seen it in the store, online and always on the cooking shows. I think if I want to be the best then I must use the best stuff there is out there. So I was super excited when I asked and was given the chance to review their Pure Vanilla Extract.

Madagascar Bourbon Pure Vanilla Extract

Taking premium, hand-selected beans cultivated on the Bourbon Island of Madagascar, we use our proprietary cold extraction process to gently draw out and preserve the vanilla’s over 300 flavor compounds. The result is a sweet, creamy, mellow flavor with velvety after-tones, perfect for cooking and baking both sweet and savory dishes. An exceptional “all-purpose” vanilla.

One tablespoon of vanilla extract is equivalent to one vanilla bean.

Available in 2-, 4- , 8- and 32-ounce bottles. This product is Kosher and Gluten-Free Certified as well as All-Natural and Allergen-Free.

I love to cook and bake. This Vanilla was amazing. It had the most wonderful “real” Vanilla taste I have ever tried in a Vanilla.

Check out their website HERE  and follow them on Facebook

I am happy to say we are having a giveaway for 2 oz Madagascar Bourbon Pure Vanilla Extract. Enter below and Good Luck..


Disclosure: I received this product in exchange for an honest review, And in no way does that affect my views. The views and opinions on the stated product(s) are 100% my own. In accordance with the FTC’s 16 CFR, Part 255:”Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

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  1. Jessamine D. says:

    I use this when i make my egg and tuna spread 🙂

  2. Kathie Craig says:

    French toast, cookies, banana bread….and the list goes on and on.

  3. L. Ehrman says:

    Cookies, scones, muffins, and cakes!!!

  4. Oh gosh! This looks fantastic! We’re almost out of the “good vanilla” at my house. We use so much vanilla that we have designated “good” and “bad” vanilla depending on what we’re going to cook, and only the REALLY good foods (like cupcakes, grandma’s cookies, etc.) get to use the good vanilla. So needless to say… I’d make cupcakes, cookies, etc.!

  5. Seyma Shabbir says:

    White Chocolate chip cookies with almonds

  6. Diane Cooper says:

    I make French Toast every Sunday morning for my grandson, this would definitely be the first thing I would make.

  7. Cheryl Abdelnour says:


  8. Stephanie H says:

    I have a yummy sourcream coffee cake that depends on good vanilla.

  9. I LOVE good quality vanilla. I use it in my homemade buttercream frosting, in french toast, and just about ALL my baked goods.

  10. I’d make vanilla frosting

  11. Carolyn Colley says:

    I would use it in a cake

  12. I’d make some delicious butter cream frosting for a cake.

  13. Carolyn Colley says:

    I would use it in a banana pudding

  14. Carolyn Colley says:

    I would use it in all kinds of goodies.

  15. Carolyn Colley says:

    all kinds of sweets

  16. Carolyn Colley says:

    I would use it in milkshakes

  17. Carolyn Colley says:

    I would use it in fudge

  18. Melissa S says:

    I make a great chocolate cake with vanilla icing, good vanilla makes it so delicious.

  19. I’d bake some yummy chocolate chip cookies.

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