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.
Halloween Candy Corn Jar Cupcakes Recipe
Cupcakes in a jar are an easy way to make an old favorite special. Simply layer cake batter to come up with portable, fun desserts. The yellow and orange batters are baked in the glass jars, then topped with white whipped cream for a candy corn look for Halloween! Complete the look with sprinkles or candies on top.
Level of Difficulty:Easy
Cook Time:55 Minutes
Prep Time:1 Hours
pint glass jars
- food coloring
- whipped cream for frosting
Sift together the flour, baking powder, and salt, set aside.
In a stand mixer, combine the vegetable oil and buttermilk on low. Add the sugar and vanilla. Slowly add the dry ingredients, scraping down the sides of the bowl. Add yellow food coloring until batter is bright yellow.
Spray the insides of the jars with cooking spray. Carefully ladle a few scoops of yellow batter into the jars until 1/3 full.
Next carefully add red food coloring to the remaining batter until it is bright orange. Add one drop at a time, being careful to thoroughly mix.
Carefully add the orange batter on top of the yellow batter until the jars have about 2.5 inches of empty space at the top. Remember when the batter cooks it will rise!
Place the jars on a cookies sheet to catch any drips. Bake the jars at 350-degrees, 50-60 minutes, until a cake tester comes out clean. Let the jars cool completely before serving.
Don’t worry if the cakes puff out on the top. Use a sharp knife to slice it off and have a clean edge at the tops of the jars.
Add whipped cream right before serving, and top with sprinkles and candies.