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.
A My Spice Sage take on the scalloped, spongy, buttery cookie made especially famous by Marcel Proust. Prepared with orange and vanilla extracts, this cookie adds a citrusy, buttery twist to family gatherings, dessert and afternoon tea. Enjoy!
Level of Difficulty:Easy
Cook Time:20 Minutes
Prep Time:15 Minutes
- 1 tablespoon
unsalted butter, melted (for greasing tins)
- 3 large
- 3/4 cup
- 1 teaspoon
pure vanilla extract
- 1 teaspoon
- 1/4 teaspoon
- 1 1/4 cups
all purpose flour, sifted
- 3/4 cup (1 1/2 sticks)
unsalted butter, melted, slightly cooled
Powdered sugar for dusting
Preheat oven to 325 degrees Fahrenheit (163 degrees Celsius) for dark, nonstick madeleine tins or 350 degrees Fahrenheit (177 degrees Celsius) for standard metal madeleine tins.
If you are using non- stick tins brush lightly with melted butter, using a pastry brush. If you are using standard tins, butter and lightly flour the molds.
Combine eggs and granulated sugar in large bowl of a stand mixer and whisk on high for thirty seconds until ever so slightly foamy.
Add vanilla and orange extract.
Switch to paddle attachment and add salt and sifted flour in three stages on medium speed, stopping the mixer to scrape down sides of the bowl after each new addition.
On medium speed, add cooled, melted butter in a slow steady stream.
Scrape down sides on bowl and give batter a blast on high speed for 30 seconds to add some extra air.
Fill madeleine tins with a little over a tablespoon of batter in each mould.
Bake madeleines in center of oven for 15-17 minutes or until edges are golden.
Immediately remove madeleines from tins and set on rack to cool for twenty minutes.
Dust with powdered sugar before serving.