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.
Red Velvet Whoopie Pies Recipe
Don’t know what a whoopie is? This fun treat, also referred to as a “gob”, is like a mix between a cookie and a cake, filled with yummy frosting. It’s traditionally a New England treat, but they have been popping up all over the states. Rich cocoa powder is paired with a fun red food coloring to create a fun pop that tastes absolutely decadent!
Level of Difficulty:Easy
Cook Time:30 Minutes
Prep Time:30 Minutes
- 1 1/2 cups
- 1 teaspoon
- 1 one-ounce bottle
red food coloring
- 1/2 teaspoon
- 1 1/2 cups
- 1 cup
- 3 cups
- 1 teaspoon
- 1/3 cup
Dutch Process Cocoa Powder
- 1/4 cup
butter, room temp
- 4 ounces
cream cheese, room temp
- 7 ounces
Place the butter and cream cheese on the counter, to bring to room temperature. Pre-heat the oven to 350-degrees.
Combine the oil, vinegar and food coloring together in a stand mixer, on low. Add the vanilla and the eggs. Slowly add the sugar, mixing as you go, scraping down the sides of the mixer.
Add the buttermilk and the flour, alternating between the two, until all combined. Add the cocoa.
The batter will be thicker than cake batter, but thinner than cookie batter.
Drop by tablespoons on to greased cookie sheets.
Bake for 12 minutes at 350-degrees. Let cool completely before frosting, about 15 minutes.
Combine the butter, cream cheese, and marshmallow cream until smooth. Spread on to one cookie thickly, then use another cookie to top it like a sandwich. Continue until all the cookies and filling are used. Enjoy!
Store in the fridge.