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.
Mint Chocolate Chip Cookies Recipe
This chocolate chip cookie base recipe is soft, chewy and moist due to the secret ingredient. Add Peppermint Extract and some green food coloring and these are a perfect Saint Patrick’s Day treat!
Yield: 30 large cookies
Level of Difficulty: Easy
Cook Time: 30 Minutes
Prep Time: 30 Minutes
- 1 cup
butter, room temp (that’s usually 2 sticks)
- 3/4 cup
- 1/4 cup
- 1 teaspoon
- 15-20 drips
green food coloring (optional, but fun!)
- 3.4 ounce box
Instant Vanilla Pudding
- 2 1/4 cups
- 1 teaspoon
- 2 cups
Set out the butter to come to room temp, this will take about 30 minutes.
Preheat the oven to 375-degrees.
Cream together in a large bowl with the brown sugar and regular sugar until creamy. Add the eggs, peppermint, and food coloring. Add enough color until you are happy with the result.
Stir in the pudding, flour, and baking soda. The dough will be very thick at this point. Add the chocolate chips in by hand, trying to distribute them throughout the dough.
Line your baking sheets with parchment paper (I ran out for picturing and I missed it, parchment paper really helps them slide right off the pan!) or grease the pans.
Scoop on to the pans in 1-2 Tablespoon bunches. Press down slightly with your fingers until they look like hockey pucks.
Bake each batch 8-10 minutes. Cookies are done when they edges are slightly golden. The tops will still look shiny and wet. Remove from the oven and let sit for a few minutes while they rest and finish cooking.
Remove to a cooling rack and continue with the rest of the dough.