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.
Baked Pumpkin Donuts with Rum Raisin Glaze
Our baked pumpkin spice donuts are a seasonal treat that are both easy to prepare and devour! For extra indulgence, top these small cakes with rum raisin glaze.
Level of Difficulty:Easy
Cook Time:18 Minutes
Prep Time:12 Minutes
- 1 cup (115 grams)
all purpose flour
- ¾ cup (150 grams)
- 1 teaspoon
pumpkin pie spice
- ¾ teaspoon
- 1 teaspoon
double acting baking powder
- ¼ cup (50 grams)
plain dairy or nondairy yogurt
- ¾ cup + 2 tablespoons (201 grams)
Butter or oil for greasing pan
- ¼ cup (57 grams)
salted butter or vegan butter, softened
- 1 cup (120 grams)
- ⅛ teaspoon
- 2 tablespoons
- ¼ cup (40 grams)
Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius) and grease donut pan. Set aside.
In a large bowl whisk flour, granulated sugar, pumpkin pie spice, salt and baking powder until combined.
In a smaller bowl, whisk pumpkin puree with yogurt, then add to flour mixture, stirring until combined. Distribute mixture evenly among donut slots in pan and bake in preheated oven for 15-17 minutes. Remove from oven and allow to cool in pan for five minutes before flipping donuts onto wire cooling rack.
In the meantime, in a small sauce pan, melt butter. Remove from heat and add confectioners’ sugar, vanilla powder and dark rum. Whisk until smooth. Pour over donuts and sprinkle donuts with raisins. Serve warm or at room temperature.