Extractly Yours

100% Pure, Home-Brewed Extracts

Raspberry Lemon Sugar Scrub

Shannon Dominguez

Since my daughter ruptured her eardrum we've been going a little stir crazy just hanging out at the house. I wanted to show her that extracts aren't just for baking (although she loves to do that too!) so I asked her if she wanted to make a scrub. She didn't seem too excited about it until I told her the ingredients. Hearing that there were not too many, it wouldn't take too long to make, and that food coloring was involved, she was in! Here is our fun, easy recipe.

Raspberry Lemon Sugar Scrub

3/4 cup White sugar, granulated

1/4 cup Coconut Oil

1/2 tsp Extractly Yours Raspberry Extract

1/2 tsp Extractly Yours Lemon Extract

Red food coloring (optional)

Almond Joy Cookies.

Derrin Hawkins


  • 1 c. (16 T.) butter, at room temperature
  • 1 c. brown sugar
  • ⅓ c. granulated sugar
  • 2 large eggs, at room temperature
  • 2 tsp. Extractly Yours vanilla extract
  • 1 ½ tsp. Extractly Yours almond extract
  • 3 c. all-purpose flour
  • 1 T. cornstarch
  • 1 ½ tsp. baking soda
  • 1 tsp. kosher salt
  • ½ c. shredded coconut
  • ½ c. semisweet chocolate chips


  1. Line two cookie sheets with silicone baking mats or parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugars until fluffy and well-combined.
  3. Beat in eggs one at a time, scraping down the sides as needed.
  4. Stir in vanilla and almond extracts until incorporated.
  5. In a separate medium bowl, whisk together the flour, cornstarch, baking soda, and salt.
  6. Stir in flour mixture until just incorporated.
  7. Stir in coconut and chocolate chips until just combined.
  8. Cover and refrigerate dough at least 3 hours (up to 24 hours). It will hold its shape better if you refrigerate it for 8-24 hours.
  9. Toward the end of the chilling time, preheat oven to 350 F.
  10. Drop scoops of dough onto prepared cookie sheets using a medium cookie scoop (1 ½ tablespoons).
  11. Bake for 8-9 minutes. You want the edges to be just barely golden brown.
  12. Remove from oven, and let cool for 5-10 minutes on the cookie sheet.
  13. Transfer to wire rack to finish cooling.


via: http://www.oneshetwoshe.com/2013/03/almond-joy-cookies-the-best-she-kate.html

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Raspberry Pie

Shannon Dominguez

Serves 6-8

Raspberry Pie Ingredients

1 Graham Cracker Crust (see recipe below)

1 (8 oz.) pkg. softened cream cheese

1/2 cup powdered sugar

1 tsp. Extractly Yours vanilla extract

1/2 pint whipping cream

1 Raspberry Filling (see recipe below)

Graham Cracker Crust

2 cups crushed Graham Crackers

1/2 cup butter, melted

1/4 cup powdered sugar

Mix together and press into greased, 9-inch pie plate. Refrigerate until firm.

Raspberry Filling

1 and 1/4 cups water

1 (6 oz) pkg. raspberry-flavored gelatin

1/4 cup sugar

1 tbsp. lemon juice

1 (10 oz.) pkg. frozen raspberries, undrained

Bring water to a boil. Combine all ingredients except raspberries in a medium-sized bowl. Allow mixture to cool in refrigerator until syrupy. Thaw frozen raspberries slightly in microwave. Stir into cooled gelatin mixture. Use immediately to top cream cheese layer of raspberry pie.

Raspberry Pie Instructions:

In a large bowl, beat together cream cheese, powdered sugar, and vanilla. In a separate bowl, whip cream. Fold whipped cream into cream cheese mixture and spread over prepared Graham Cracker crust. Top with raspberry filling and refrigerate overnight.


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Cookies and Cream Cheescakes

Shannon Dominguez


21 Oreo cookies, 15 left whole, 6 coarsely chopped
1 pound (2 8-ounce packages) cream cheese, at room temperature
1/2 cup granulated sugar
1/2 teaspoon Extractly Yours vanilla extract
2 large eggs, at room temperature
1/2 cup sour cream
1/8 teaspoon fine salt


Preheat the oven to 275°F. Line 2 standard muffin tins with 15 paper liners. Place 1 whole Oreo cookie in the bottom of each lined cup.

In a large bowl, use an electric mixer to beat the cream cheese until smooth. Add the sugar and beat until combined. Beat in the vanilla then add the eggs, one at a time, beating until combined. Beat in the sour cream and salt. Do not overmix. Stir in the chopped Oreo cookies.

Divide the batter among the cookie-lined cups, filling each almost to the top. Bake until the filling is set, about 22 minutes. Transfer to wire racks to cool completely inside the muffin tins. Refrigerate at least 4 hours, or overnight, before serving. These can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month. Defrost in the fridge overnight before serving.



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Anise Sugar Cookies

Shannon Dominguez

This Month's Contributor: Kerith Thomas

Anise Sugar Cookies:

1 cup butter, softened
1-1/2 cups sugar
2 eggs
1/4 to 1/2 teaspoon Extractly Yours anise extract
3 cups all-purpose flour
1 to 1-1/2 teaspoons aniseed
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
Frosting and coarse sugar, optional

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and extract. Combine the flour, aniseed, salt, baking powder and baking soda; gradually add to creamed mixture and mix well.

2. Shape into 1-in. balls; place on greased baking sheets. Flatten with a glass dipped in sugar.

3. Bake at 375° for 6-7 minutes or until set. Cool on wire racks. If desired, frost cookies and sprinkle with coarse sugar.


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Mini Pumpkin Pies

Shannon Dominguez


1/3 cup brown sugar

1/2 cup sugar

1 tsp. cinnamon

1 tsp. ginger

1/4 tsp. ground cloves

1/2 tsp. salt

1/2 tsp. nutmeg

3 eggs

1 and 1/2 cups evaporated milk

2 cups pumpkin puree (or be BRAVE and use real pumpkin!)

2 pkgs. Keebler Ready Crust Graham Pie Crusts



Preheat oven to 375. Whisk eggs well, then add the rest of the ingredients. Warm pie crusts in oven until hot to the touch. Pour pumpkin filling evenly into each pie crust and bake 25-30 mins. or until filling is set. Cool and refrigerate. And try not to nibble on these tasty bites until it's time!

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Homemade Black Licorice

Shannon Dominguez

Licorice Ingredients:

  • 4 tbsp. unsalted butter, plus extra for greasing the pan
  • 1/2 cup granulated sugar
  • 1/4 cup dark corn syrup
  • 1/4 cup sweetened condensed milk
  • 2 tbsp. molasses (use BlackStrap for the strongest flavor)
  • Pinch of kosher salt
  • 6 tbsp. whole-wheat flour
  • 3/4 tbsp Extractly Yours anise extract (use 1 tbsp for a stronger flavor)
  • Black food coloring

Licorice Instructions:

  • Line a 9x5x3 inch bread loaf pan with parchment paper, leaving excess to form handles for easy removal.
  • Grease the parchment paper with extra butter
  • Clip a calibrated candy thermometer to the side of a heavy 2-quart saucepan, being sure that the gauge is not resting directly on the bottom of the pan.
  • Add the butter, sugar, corn syrup, condensed milk, molasses, and salt.
  • Turn the heat to medium and bring to a gentle boil.
  • Stir the mixture frequently to prevent scorching in the corners.
  • Once the mixture reaches 240* F, remove it from the heat and immediately stir in the flour and black food gel. Once they are fully incorporated, stir in the anise extract.
  • Pour the mixture into the buttered loaf pan and let it sit in the fridge for 30 minutes.
  • Remove from the pan, and working it quickly, dice it into squares and wrap in waxed paper.

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Lemon Crinkle Cookies

Shannon Dominguez

Lemon Cookie Ingredients

2 cups all-purpose flour

2 tsp baking powder

½ tsp salt

10 Tbsp unsalted butter, softened

1 cup + 2 Tbsp granulated sugar

1 Tbsp lemon zest (about 2 lemons)

1 large egg

1 large egg yolk

1 ½ Tbsp fresh lemon juice

¾ tsp Extractly Yours lemon extract

½ tsp Extractly Yours vanilla extract

½ cup powdered sugar


Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking powder and salt.

In a separate bowl, whip together butter, sugar and lemon zest until pale and fluffy.  Mix in egg then blend in egg yolk. Add lemon juice, lemon extract, vanilla extract and mix until combined. With mixer set on low speed, slowly add in dry ingredients and mix just until combined.

Pour powdered sugar into a small bowl. Scoop dough out about 1 ½ Tbsp at a time and shape into a ball, then drop in powdered sugar and roll to evenly coat. Transfer to a parchment paper or Silpat lined baking sheet. Repeat with remaining dough and space cookies 2 inches apart on baking sheet. Bake 10-13 minutes. Spoon glaze onto the top of the cookies while they cool on baking sheet several minutes then transfer to wire rack.

Orange Glaze

1 cup powdered sugar

1 tsp Extractly Yours orange extract

Zest of 1 orange

1 ½ tsp cream (butter can also be used)

Orange juice (if needed for consistency)


Mix together powdered sugar, orange extract, orange zest and cream. Add orange juice if needed for a smooth consistency.

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