I’ve been infusing Vanilla Beans and also cloves in sunflower oil for over 6 weeks now.
I scooped out the vanilla bean seeds and added them to the oil then chopped the beans into tiny bits and sealed the jar and put it on a bookshelf out of the way, occasionally I would shake it. For the cloves I just filled the jar three quarters full and then added sunflower oil to the top. Wait at least 6 weeks before opening, do not open unless you are using it. Spoilage can happen occasionally. I generally keep mine in a dark place.
Vanilla Bean and Clove Body Butter
1 oz coconut oil
1 oz shea butter
1 oz mango butter
1 oz vanilla infused sunflower oil
1 oz clove infused sunflower oil
Add all ingredients into a double boiler until melted, stir gently then pour into a mixing bowl.
Chill until liquid begins to turn opaque then alternate between mixing and chilling(2-4 minutes at a time) until it has the consistency of whipped egg whites. This part could take up to 20 minutes.
Scoop into a clean container and tap gently on the counter to settle the product and remove any large air bubbles. Seal tightly and label.
I guess the type of oil you use for infusion will change the scent slightly, as could the duration and other minor things like the type of vanilla bean you use, in this case I was using Bourbon Vanilla. Anyways to me it smells dark woodsy and mysterious… and a little bit like a french vanilla root beer float.
I have two Genovese Basil plants growing in my Aerogarden and they are starting to take over so I made some Basil hummus.
I kinda just threw things in the blender and it turned out yummy.
I also made an attempt at pita bread.
It was good but it will be better next time 🙂
Then three days later my basil had grown back up into the lights and nothing else was getting any light.
So I made Pasta sauce! I have some Oregano growing in the aerogarden as well.. and some chives if the poor things could get some light..
Used the same throw it in the pan and it turned out yummy method.
I’m still eating the leftovers.
It seems that the more I chop my basil the more it insists on growing, I cut it back heavily this time, maybe I’ll have a few days to make some recipes with my other herbs. I have a savory chicken waiting to be roasted.