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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
Simply Extravagant Hot Fudge Pudding Cake
Dutch Process Cocoa Powder flavors this moist cake, creating a chocolate extravaganza! The moist cake tops a rich chocolate pudding sauce. Serve this yummy treat topped with a large scoop of vanilla bean ice cream!
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Yield:9
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Level of Difficulty:Easy
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Cook Time:45 Minutes
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Prep Time:20 Minutes
Ingredients
- 1 cups
flour
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2 teaspoons
baking powder
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1/4 teaspoon
salt
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3/4 cup
sugar
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2 tablespoons
Dutch Process Cocoa Powder
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1/2 cup
milk
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2 tablespoons
butter-flavored shortening
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1 cup
brown sugar
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1/4 cup
Dutch Process Cocoa Powder
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1 3/4 cups
hot water
Directions
Combine the flour, baking powder, salt, sugar and the 2 Tablespoons cocoa in a medium bowl. Melt the shortening and the milk in a small bowl in the microwave. Pour into the dry ingredients and stir to combine. Pour into an 8x8” casserole dish.
Sift together the brown sugar and cocoa together. Pour over the batter. Then top with the hot water. Bake at 350 degrees for 45 minutes. The cake batter cooks and rises to the top, leaving the rich pudding on the bottom. Let cool for 30 minutes before serving.
Serve with a scoop of vanilla bean ice cream.
