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.
Grilled Brownies Recipe
Whether you are camping with the family, or just grilling for a group at your house, make things easy for yourself by grilling dessert on the grill! The key to grilling perfect brownies is keeping the temperature constant, just like your oven. Rich Dutch Process Cocoa Powder, Vanilla Bean Paste and our own Applewood Smoked Sea Salt combine to make a fantastic batch of brownies…on your grill!
Level of Difficulty:Easy
Cook Time:45 Minutes
Prep Time:15 Minutes
- 1 and a 1/2 sticks (12 tablespoons)
- 5 heaping tablespoons
Dutch Process Cocoa Powder
- 2 cups
- 1 1/2 teaspoons
Vanilla Bean Paste
- 1 teaspoon
Applewod Smoked Sea Salt
- 1 teaspoon
- 1 1/2 cups
Preheat your grill to 350-degrees. Make sure the temperature remains constant.*
Melt the butter completely in a small pan. Stir in the cocoa and remove from the heat. Set aside to cool while you combine the other ingredients.
In a separate bowl, whip together the eggs and sugar with a fork until smooth. Add the vanilla, salt and baking powder.
Slowly add the cocoa mixture to the eggs, stirring as you go. Add the flour to the mix and stir only about 35-40 times, just until it is mixed together. Over-stirring can cause the brownies to bake up tough. Let the batter rest while you prepare the pan.
A well-seasoned cast iron skillet was used in the photo demonstration, but any grill-safe container will do. Carefully cut two strips of aluminum foil and cross them in the bottom of the pan. Press them down and over the sides of the pan. You will use these to lift the brownies out of the pan after they cool.
Pour in the rested batter. Place the pan on the pre-heated grill. Close the lid and bake for 35-45 minutes, or until a cake tester comes out clean around the edge of the brownies.
Let cool completely before serving, at least 40 minutes. Lift out of the pan with the aluminum foil handles. Slice and serve!
*I used my gas grill when photographing this recipe. To keep my grill at 350-degrees, I had my center burner off, and the outer two burners on low.