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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
Coconut Buttercream Candy Recipe
This decadent treat is a must for any holiday candy tray! Very simple ingredients combine to make these rich candies that are dipped in melted chocolate. This recipe freezes well, up to 1 month. Enjoy!
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Yield: 6 dozen
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Level of Difficulty: Moderate
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Cook Time:3 0 Minutes
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Prep Time: 4 Hours
Ingredients
- 1 cup
butter, room temp
- 14 ounce can
sweetened condensed milk
- 2 pounds
confectioners sugar
- 2 cups
sweetened coconut
- 1 teaspoon
vanilla extract
- 10 ounces
unsweetened chocolate chips
- 10 ounces
milk chocolate chips
- 1/3 bar
paraffin wax, available in the home canning department
Directions
Let the butter come to room temp by leaving it on the counter for about an hour before you start. Do not microwave it to warm it.
Add the butter to a stand mixer or large bowl. Cream together with the milk until smooth, then add the vanilla. Slowly add the confectioners sugar and coconut until entirely incorporated.
Cover and refrigerate for at least an hour.
Form into heaping Tablespoon-size balls, smoothing them in your hands. You may have to cool your hands down by placing them in chilled water before or during the rolling. Place on a wax-paper covered cookie sheet. Don’t worry about the balls touching.
Add the balls in to the freezer while you melt the chocolate.
Start a double boiler to melt the chocolate. An easy way to do this at home, is to take a medium-size saucepan and fill it about half-full with water. Bring to a low boil, and cover the saucepan with a glass heat-safe bowl.
Add the chocolate and the paraffin wax to the bowl. Stir carefully as it starts to melt. It will probably take 20-30 minutes before it is completely melted and smooth.
Remove the balls from the freezer. Drop them one-by-one into the melted chocolate. Use a fork to turn them and make sure they are completely covered. Lift them out of the chocolate and place on a wax paper-covered cookie sheet, making sure they don’t touch. Work quickly so the balls don’t melt in the chocolate. Continue with the rest of the candies.
Place the dipped balls back in the freezer to completely harden the chocolate before storing. Store in an airtight container in the fridge for up to 1 month.
