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View Sizes
Below are three photos to give you an idea of how much product you will receive in each size package. We filled up each size bag with marbles and placed them next to a quarter to provide a clear representation. There are two different photos, one for standard spices/seasonings and one for herbs. Since many herbs are so leafy the same weight will fill up a much larger bag. This is why some of the herb prices seem a lot higher than the spice prices, but you are actually receiving more product.
The third image is of our 1 cup Bottle with Sifter next to a popular national brand found in most grocery stores. You can see that our bottle holds close to 2.5 times more product than the national brand bottle. Plus, ours often costs less! Please be aware some other online retailers only offer 1/2 cup(4 fluid ounces) bottles. We choose to offer double the size 1 cup (8 fluid ounces) bottles to give you the biggest bang for your buck!
We hope you can see from these images that regardless of which size you order, you are getting a lot of product and a very good value compared to the supermarket.
Spices: Left to Right - Quarter for scale, 1 oz. Resealable Bag, 4 oz. Resealable Bag, 16 oz. Resealable Bag
Herbs: Left to Right - Quarter for scale, 1 oz. Resealable Bag, 4 oz. Resealable Bag, 16 oz. Resealable Bag
Bottles: Left to Right - National Brand, MySpiceSage 1 Cup Bottle With Sifter
Brownie Cupcake Recipe
These dense brownie cupcakes present a rich chocolaty flavor with two different types of cocoa. They are good enough to eat alone but taste better when iced with the peanut butter frosting featured in our previous post.
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Yield:18-20 cupcakes
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Level of Difficulty:Easy
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Cook Time:30 Minutes
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Prep Time:30 Minutes
Ingredients
- 1 cup
unsalted butter
- 2 1/2 cups
granulated sugar
- 3/4 cup
Dutch process cocoa powder
- 3/4 cup
22-24% cocoa butter cocoa powder
- 1/2 teaspoon
fleur de sel salt
- 1 teaspoon
pure Madagascar vanilla extract
- 4 large
eggs
- 1 cup
all purpose flour
Directions
Preheat oven to 325 degrees Fahrenheit (163 degrees Celcius.)
Mix sugar, butter and cocoa powder in medium sized pot over medium low heat until all butter is melted.
Remove from heat and quickly add eggs, beating well after each addition. (Using an electric beater helps to best avoid curdling of eggs.)
Add vanilla extract.
Mix flour with salt and add flour mixture to wet mixture in three stages, beating well and scraping after each addition.
Add brownie batter 2/3 of the way up in each slot of a well greased muffin or paper lined muffin pan and bake on center rack of oven for 25-27 minutes or until a toothpick comes out of a tester cupcake with a few moist crumbs attached.
Frost when fully cooled, if desired.
