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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.

Free Shipping..Free Sample..Great Spices! Sample In Cart. We Have Relaunched Our Website!
Free Shipping..Free Sample..Great Spices!

Independence Day Cupcakes

Involving your kids in the holiday baking is a fun way to entertain them when they are out of school. This is one of those easy, but impressive recipes. You can easily convert the colors to reflect the current holiday! Buttermilk and Vanilla Paste combine to make these cupcakes so flavorful, top them with homemade coconut cream frosting to really make them bang!

  • Yield:24

  • Level of Difficulty:Easy

  • Cook Time:25 Minutes

  • Prep Time:20 Minutes

Ingredients

  • 2 cups

    flour

  • 3 teaspoons

    baking powder

  • 1/2 teaspoon

    salt

  • 2 cups

    sugar

  • 4

    eggs

  • 1 cup

    vegetable oil

  • 1 cup

    buttermilk

  • 2 teaspoons

    vanilla paste or vanilla extract

  • food coloring

  • 4 ounces

    cream cheese

  • 1/4 cup

    butter

  • 1/4 cup

    shredded coconut

  • 2 cups

    confectioner’s sugar

Directions

In a medium-size bowl, sift together the flour, salt, and baking powder, set aside.

In a mixing bowl, whip together the sugar and eggs until creamy. Leave the mixer on low and then pour in the vegetable oil, and buttermilk. Increase the speed to 3 and mix for 4 minutes. Add the vanilla paste and mix to combine.

Separate the batter between two bowls. Add food coloring to each bowl to achieve your desired colors. To get really bright colors, you will want to pick up gel food coloring, which is available at craft stores or in your supermarket’s craft baking aisle.

Use a medium-size scoop to add one scoop of the blue batter into cupcake cups. Tap the tray on the counter to pop any batter bubbles. Then carefully scoop the red batter on top.

Bake the cupcakes at 350-degrees for 20-25 minutes or until a cake tester comes out clean. Let them cool completely before frosting.

To make the coconut cream frosting, combine room temp butter, cream cheese, and shredded coconut in a mixing bowl until creamy. Slowly add the confectioner’s sugar until combined. Spread over the cooled cupcakes.

Serve immediately. You may store in the fridge for up to 3 days.

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