I found this the other day at the local Trader Joe's. It says it can be used just like vanilla extract, same proportions. Has anyone used this in their recipes?? Is it really the same? Does it taste the same? What about the 'pieces' that make up the paste....can they be seen after cooking (and if so, would the customer freak on finding dark things in a white cake 
) TIA
I use it all the time and I LOVE it!
Gives stuff a much stronger vanilla flavor, I think. But, it's definietly NOT clear!
The bottle says to use the same amount as you would use of the extract. I've never used less because it's thicker. In fact, I always use about 1.5 times the amount of vanilla that any recipe calls for (just my personal preference) - whether I use extract or vanilla paste.
It's not really a "strong" flavor... not like like a liquor can be "strong." I think it tastes more .... "pure" and vanilla-y I guess. It's still gives a subtle vanilla flavor to whatever you put it in. And you don't smell the alcohol smell that the extract has.
It's nice and thick - like honey. And I agree - unless I'm making a pure white icing, I LOVE to see the real vanilla specks!
Thanks bonniebakes! I have become a 'vanilla' snob since I started baking for pay 
and have gone to using only quality extract (not the fake stuff anymore). I 
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