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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.

S'more Cupcakes

These delicious s’more cupcakes will bring back warm campfire memories with all three elements of a great s’more: chocolate, marshmallow and graham cracker. The cupcake sponge is chocolate, made from Dutch process cocoa powder and Madagascar vanilla extract. Marshmallow cream flavored with vanilla and ginger fill the center and on top of the cupcake lies a chocolate frosting sprinkled with graham cracker crumbs. Enjoy!

  • Yield:30 cupcakes

  • Level of Difficulty:Easy

  • Cook Time:20 Minutes

  • Prep Time:20 Minutes


  • 2 cups

    hot water

  • 3/4 cup

    Dutch process cocoa powder

  • 3 cups

    all-purpose flour

  • 2 teaspoons

    baking soda

  • 1/2 teaspoon

    baking powder

  • 1/2 teaspoon


  • 1 cup

    butter, softened

  • 2 1/4 cups

    granulated sugar

  • 4


  • 1 teaspoon

    vanilla extract

  • 1/4 cup

    pasteurized egg whites

  • 1 cup

    light corn syrup

  • 1/4 teaspoon


  • 3/4 teaspoon

    ginger, ground

  • 1 cup

    confectioners’ sugar

  • 1 1/2 teaspoons

    vanilla extract

  • 1/2 cup

    unsalted butter

  • 2/3 cup

    Dutch process cocoa

  • 3 cups

    confectioners’ sugar

  • 1/3 cup


  • 1/2 teaspoon

    vanilla extract

  • 1 sleeve

    store bought graham crackers


Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

Combine flour, baking powder and baking soda in a large mixing bowl.

In a medium sized mixing bowl, pour hot water over cocoa, whisk until lump free, and allow to cool to room temperature. (This can be done in the refrigerator).

In the large bowl of a stand mixer, cream butter and sugar on medium speed until light and fluffy.

Add one egg at a time on medium speed, add vanilla and scrape down sides of bowl.

Add flour mixture alternately with with cocoa/water mixture in three additions. Scrape down sides of bowl after each cocoa/water portion is added.

Portion batter into paper-lined cupcake tins, filling 2/3 of the way up.

Bake on center rack of oven for 17-20 minutes or until a toothpick tester comes out clean when poked in a cupcake.

Allow cupcakes too cool on a wire rack to room temperature before icing or filling.

For the marshmallow ginger filling: Lightly whisk confectioners’ sugar and ginger in a small mixing bowl until combined.

Beat pasteurized egg whites, corn syrup and salt in large bowl of stand mixer on high speed for ten minutes or until thick.

Add confectioners’ sugar mixture and beat on low speed until combined. Scrape down sides of bowl.

Add vanilla extract and mix on medium speed for a few seconds, until blended.

Refrigerate until cupcakes are ready to fill.

For the chocolate frosting: Melt butter and place in large bowl.

Add Dutch process cocoa to butter and mix until incorporated.

Alternately add confectioners’ sugar and milk in three stages, scraping down sides of bowl after each stage has been added.

Add vanilla extract. Beat until smooth.

To assemble: Once cupcakes have cooled poke a hole through the bottom of each cupcake liner with a pairing knife and twist around.

Fill each cupcake hole with marshmallow filling using using a pastry or piping bag.

Frost each cupcake and top with crushed graham cracker crumbs or a small piece of whole graham cracker.

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