Skip to content
View Sizes

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.

Mini Vanilla Bean Cheesecakes

These adorable mini cheesecakes do not require many ingredients, come in perfect bite sized portions and employ a crust that requires such little work. Friends and family will love the combined flavors of fresh Madagascar Vanilla Beans and chocolate cookies. This dessert tastes perfect with caramel sauce drizzled on top and you’re in luck because we have a great recipe for the sauce that we will post later!

  • Yield:21 mini cheesecakes

  • Level of Difficulty:Easy

  • Cook Time:55 Minutes

  • Prep Time:30 Minutes


  • Three

    8 oz. packages of softened cream cheese

  • 1 cup

    granulated sugar

  • 3


  • 1/2 cup

    sour cream

  • 1 whole

    Vanilla Bean

  • 11

    chocolate wafer cream filled cookies

  • Full kettle of water


Preheat oven to 300 degrees F.

Split 11 chocolate wafer cookies open with the point of a steak or pairing knife, scrape cream out from center and discard.

Place foil cupcake wrappers in muffin pan and place one chocolate wafer at the bottom of each each wrapper.

Place cream cheese, cup of sugar and half cup of sour cream in bowl.

Carefully split vanilla bean down center lengthwise with the sharp pointy edge of a pairing knife.

Scrape vanilla bean seeds into large mixing bowl with cream cheese, sour cream, sugar.*

Using the paddle attachment on a stand mixer, beat contents of bowl on a medium high speed for twenty seconds. Turn mixer off and scrape bowl.

Mix for twenty seconds again on medium high speed. Turn mixer off and scrape bowl.

Add first egg on slow speed and turn mixer speed up to medium high until egg is incorporated. Repeat this process with next two eggs.

Turn mixer off, scrape bowl and beat for an additional twenty seconds on medium high speed.

Allow water in tea kettle to come to a boil over high heat while you fill each cupcake wrapper ⅔ of the way up with cheesecake batter.

Place muffin pan on sheet pan and place on center rack of oven.

Fill sheet tray half way up with boiling water, creating a bain-marie.

Bake cheesecakes for 45-55 minutes, until center springs up when lightly touched. (Use caution when removing sheet try filled with water from oven.)

Allow cheesecakes to cool for at least an hour in the refrigerator before plating up and drizzling with caramel sauce.

Previous article Red Cabbage Kimchi Recipe
Want to Try Something New?