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Well, not anymore. My hands-down, all-time favorite brand for pure baking extracts, Nielsen-Massey Vanillas, has been catering to bakers with a distinguished taste since 1907. Located in Illinois, the family-owned and managed business has one game plan: to ensure you get the most from your frostings, puddings, and creamy confections.

In my household, we live, eat, and breathe their signature extract, Madagascar Bourbon Pure Vanilla. But the baking savior also purveys exotic premium blends like Tahitian Pure Vanilla and Mexican Pure Vanilla, and more versatile products like pure vanilla sugar, pastes, and whole beans.

Aside from pure vanilla, Nielsen-Massey boasts an arsenal of aromatic extracts, including coffee, chocolate, almond, lemon, orange, peppermint, orange blossom, and rose water. All extracts are gluten-free and made from natural botanical oils in an alcohol base. Expect to pay a little more for pure extract, but if you follow the rules and use a teaspoon or two sparingly, it will prove its worth.

Nielsen-Massey pure extracts can be found at Whole Foods, specialty health food stores, and some major grocery retailers. Or purchase online at www.nielsenmassey.com

Peach Crisp

During the summer, my favorite fruits at the farmers’ market are peaches. They have so many amazing health benefits, too. Peaches are a solid source of antioxidants, they are high in water and fiber to assist in the digestive process, and they boast carotenoids, which protect the eyes. Hmmm . . . should I keep going?

MAKES 6 SERVINGS

4 cups (615 g) peeled, cored, and sliced fresh

peaches (about 5 to 6 peaches)

1 cup (85 g) rolled oats

1 cup (110 g) granola, homemade or store-bought

½ teaspoon salt

2 tablespoons lemon zest

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ cup (120 ml) brown rice syrup

⅓ cup (75 ml) coconut oil

3 tablespoons water

Preheat the oven to 350° F (180° C). Spread the peaches in a 13 x 9-inch (33 x 23 cm) baking dish.

In a large mixing bowl, combine the oats, granola, salt, lemon zest, cinnamon, and nutmeg, mixing until well combined. In a separate medium bowl, whisk together the brown rice syrup, coconut oil, and water. Stir the wet ingredients into the dry ingredients. Spoon the mixture evenly over the peaches. Bake 30 minutes, or until the top of the granola mixture is golden.

Srv: 184 g | Cal: 360 | Fat: 15 g | Sat Fat: 11 g | Col: 0 mg | Carb: 55 g | Fib: 5 g | Pro: 6 g

Amaretto Macerated Cherry and Coconut Cream Napoleons

When I was a little girl, I was obsessed with maraschino cherries, but needless to say, they weren’t the healthiest sweet in the fridge. Good thing I found a new healthy dessert obsession. This will require some extra energy and patience to make, but you will feel like you’re a prime candidate for the Food Network once you’re through. Better start scouting for an agent.

MAKES 4 SERVINGS

2 (14-ounce/400 g) cans light coconut milk, refrigerated for at least 4 hours

3 tablespoons agar agar (preferably powdered)

¾ cup evaporated cane sugar plus 1 tablespoon

2 cups (560 g) frozen Bing cherries (or pitted fresh)

¼ cup (60 ml) amaretto

1 teaspoon almond extract

¼ cup (55 g) Earth Balance, melted

1 (16-ounce/455 g) box phyllo dough

½ teaspoon coconut extract

½ cup (50 g) shredded coconut, toasted

½ cup (55 g) sliced almonds, toasted

Open the refrigerated cans of coconut milk and remove the cream from the top. Spoon the cream into a small bowl and set aside. In a small saucepan, heat the remaining coconut milk and the agar agar. Whisk constantly over medium-high heat, until boiling. Once boiling, reduce the heat to medium heat and continue to whisk until the agar agar is dissolved, about 8 minutes. The agar agar may not dissolve completely, especially if you used the agar agar flakes instead of the powder, but it should be softened. Remove from the heat and transfer to a large metal bowl. Put in the freezer 10 to 15 minutes to cool. Remove the bowl from the freezer