Vanilla Apple Pudding with Gourmet Vanilla Whipped Cream

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– A simple, comfort dessert that’s perfect for the fall and winter –

All vanillas are not created equally.  And until just recently I had no idea that vanilla came in a form other than a liquid.  For those of us that enjoy baking, but are not in the class of ‘pasty chef’, vanilla paste might be a new ingredient.  I received some to use from Nielsen-Massey.

So what exactly is vanilla paste?  Nielsen-Massey’s vanilla paste is formulated to match their extract in flavor, strength and usage, it is the consistency of between a syrup and molasses which holds hundreds of vanilla bean seeds in suspension giving products that physical gourmet appearance.

And it truly does make an aesthetic difference when displaying your culinary delights.  I’ve been won over by the vanilla paste!

Fall and winter are a time of the year where apples are plentiful both in the orchards for picking and at the grocery stores, and desserts that are made with them are comfort food at its finest.  I prefer using Fuji Apples in my desserts, as they have a nice sweet taste to them.  But regardless of the type you use as you bake up the following recipe, your senses will be peaked by the fragrance, sight and taste of it!  Full of delicious flavor, you’ll be asked to make this recipe again.  NielsenMassey Vanilla is an aromatic ingredient that enhances the flavor of the hand-picked apples and uncovers rich fall flavors.

One note to my picture above and the recipe itself.  I halved the recipe when I made it. Unfortunately I wasn’t paying great attention and I added the full amount of butter (I used margarine).  So I had more of a batter than a crumbly mixture.  That being said…my dessert still came out delicious.  So if you’re wanting more of a “cake” then a “pudding” double the amount of butter in the recipe.

Vanilla Apple Pudding


½ cup (1 stick) butter, softened
2 cups granulated sugar
2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
2 eggs
2 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
4 cups coarsely chopped cored peeled apples
1 cup chopped walnuts (optional)
½ cup firmly packed dark brown sugar

Preheat the oven to 350 degrees. Coat a 9×13-inch baking pan with nonstick cooking spray. Cream the butter, granulated sugar and vanilla extract in a mixing bowl using an electric mixer. Add the eggs one at a time, beating after each addition. Beat until the batter is fluffy. Add the flour, baking soda and cinnamon and mix well; the dough will be crumbly.

Add the apples and walnuts and mix just until incorporated. Press over the bottom of the prepared pan. Sprinkle the brown sugar over the top and press into the dough mixture.

Bake for 30 to 35 minutes. Serve warm. Garnish with a dollop of Nielsen-Massey’s Signature Whipped Cream.

Serves 15

Gourmet Vanilla Whipped Cream

1 cup heavy whipping cream
2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
2 tablespoons sifted confectioners’ sugar

Whip the cream in a mixing bowl using an electric mixer on medium-high until soft peaks form. Add the vanilla bean paste and confectioner’s sugar.

Add a dollop of whipped cream to each serving of the vanilla apple pudding.

Disclosure of Material Connection: I wrote this post as part of a blog campaign by Nielsen-Massey and was supplied with samples and  information through them, the review and opinions are my own.

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