I recently received these bakery emulsions from LorAnn Oils.

 

You may be wondering what is a bakery emulsion?

  Emulsions are water-based, alternatives to extracts.  The flavor is micro encapsulated in natural stabilizers and suspended in water.  This encapsulation enables the flavor to not lose its integrity when exposed to high heat, which means you can use baking emulsions instead of extracts with better results.

LorAnn has an amazingly diverse lineup of emulsions from Red Velvet to Rum Bakery to Coffee.

 
 
I plan to use the Red Velvet Emulsion in Fudgy Nutella Brownies and make Red Velvet Nutella Brownies.
 
Fudgy Nutella Brownies
 
When it comes to flavoring, professional bakers almost exclusively use emulsions over alcohol-based extracts because:
 
Emulsions have a more potent, robust flavor
 
Won’t “bake-out” when exposed to heat
 
Water-based (No alcohol taste)
 
Gluten Free & Sugar Free
 
If your recipe calls for 1 teaspoon extract, substitute 1 teaspoon emulsion
 

Use emulsions to flavor:

Cookies

Cakes

Sweet Bread & Pastries

Frosting & Glazes

Fondants, Fillings, & Cream Centers

Princess Cake & Cookie Emulsion can only do good things for Strawberry Cake Mix Cookies with Vanilla Cream Cheese Frosting.

Strawberry Cake Mix Cookies with Vanilla Cream Cheese Frosting

Not only does LorAnn sell emulsions, but they have a whole line of premium vanillas.

How amazing does Tahitian Vanilla sound?

Tahitian Vanilla

I was fortunate enough to receive a bottle of Madagascar Vanilla.

I adore all things vanilla and this is fabulously delicious. Smooth, rich, potent, wonderful.

 

I love adding vanilla extract to just about anything and everything I make, and usually double the amount of vanilla in most recipes.

I’m excited to try the new vanilla in Puffy Vanilla and Peanut Butter Chip Cookies.

Puffy Vanilla and Peanut Butter Chip Cookies

The almond emulsion is begging to be used in Peanut Butter Chocolate Chip Cookie Dough Bites (No-Bake, Vegan, GF) because that way you get peanut butter and almond flavoring in one.

Peanut Butter Chocolate Chip Cookie Dough Bites

Princess Cake & Cookie Emulsion and vanilla extract are going to be a must-try in Baked Cinnamon Bun Donuts with Vanilla Cream Cheese Glaze, aka Cinnabon-style cinnamon rolls in donut form

Baked Cinnamon Bun Donuts with Vanilla Cream Cheese Glaze

There will be two winners chosen in this giveaway.

Each winner will receive a 3-inmulsion prize package containing one four-ounce bottle of each of these flavor emulsions:

Almond

Princess Cake & Cookie

Butter Vanilla (not pictured)

 

 To enter the Giveaway, comment below:

1. What baking supply item, product, or kitchen-related item do you use all the time and can’t live without it? (links welcome)

Or

Which LorAnn baking product intrigues you the most? (links welcome)

2. For a second entry, Twitter Follow @AverieCooks and and then tweet the following:

“I love to cook & bake & entered to win Free Baking Supplies from @AverieCooks @LorAnnOils http://tiny.cc/5s9ebw”

3. For extra entries and you must leave a separate comment for each:

Facebook Like LV&Y/AverieCooks

Facebook Like LorAnn Oils

Twitter Follow LorAnn Oils

Pinterest Follow Me & Re-Pin Something of Mine

Instagram Follow Me

Stumble Follow LV&Y & Stumble This

or post this Giveaway on your blog

Contest ends Thursday, March 22, 2012 and winners will be chosen randomly. Open to continental U.S. residents only.

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