Our Finely ground sugars make it super easy to whip up a batch of flavored whipped cream for any occasion. From dark chocolate to bright sweet strawberry – there are 9 different ways to make a perfect whipped cream for any dessert. Choose from Blueberry, Strawberry, Cranberry (seasonal), Ginger, Coconut, Espresso, Lemon, Basil and Cinnamon.
An easy way to create decadent, flavored whipped cream in just minutes.
Prep Time5 minutesmins
Cook Time5 minutesmins
Total Time20 minutesmins
Keyword: Whipped Cream, Ground Sugar, Dessert
Hand mixer or Stand Mixer
½cupHeavy Whipping Cream
3TbspSignature Flavored Ground Sugar
Put cream into the bowl.
Add the sugar to the bowl.
Start mixer and watch to make sure sugar is initially mixed – stop to scrape bowl if necessary.
Whip cream to desired stiffness.
Refrigerate until needed or use immediately
It is best to make whipped cream with heavy whipping cream in a bowl that has been chilled in the refrigerator.Note: This recipe can be made with any of our finely ground flavored sugars: Blueberry, Strawberry, Cranberry, Ginger, Coconut, Espresso, Dark Chocolate, Lemon or Basil.
We love hummus at our house. This is a very simple recipe that only takes about 5 minutes to prepare. You can prepare dried garbanzo beans if you like but we have found that the canned beans work just as well and it take a lot less time. (We can usually find organic garbanzo beans for about a dollar a can which makes this tasty recipe economical as well.)
This recipe features our Smoked Garlic Powder which adds a new dimension of flavor. Our son wouldn’t eat hummus before, but we added the Smoked Garlic Powder and like magic, he loves it! We also tried this without the tahini and we have to tell you it really does add something.
Yes it is magic hummus – you see our son would not touch hummus or anything like it until he finally tasted this recipe – that is when the magic happened. The next day he asked if he could have carrot sticks and hummus packed in his school lunch – MAGIC indeed!!
Put beans, lemon juice, salt, garlic powder, cumin and tahini into the bowl of a food processor.
Blend beans and seasonings until a smooth texture develops. While food processor is still running add in olive oil – blend until the desired texture is reached. You can add more olive oil if so desired.
**You can prepare dried garbanzo beans if you like but we have found that the canned beans work just as well and it take a lot less time. (We can usually find organic garbanzo beans for about a dollar a can which makes this tasty recipe economical as well.)
These soft, chewy, rich, gingery molasses cookies are the perfect treat for a long, cold winters night. Our Signature Ginger Sugar enhances the normal molasses cookie flavor with a warm ginger note without being hot. Because our ginger sugar is made with turbinado sugar these cookies also have a satisfying crunch that makes their soft texture just that much more delicious.
These cookies are kind of addictive, it is hard to eat just one! We are sure Santa, himself would approve.
If you are looking for a new Christmas cookie to try this year, this is it!
Our Espresso Sugar makes rich, wonderful chocolate crinkles that much more decadent. These chewy – chocolatey – coffee coated morsels rival the bext cookie you have ever tasted. Great for holiday treats or gifts. Made with our Signature Espresso Sugar to bring out the full-bodied richness of the chocolate – these are irresistible.
Preheat oven to 325 degrees. Line a baking sheet with parchment paper (use two baking sheets if desired).
Whisk together flour, cocoa, baking powder, baking soda and salt in a medium bowl.
Mix together brown sugar, eggs, and vanilla in a separate bowl.
Melt unsweetened chocolate and butter in a saucepan and heat over medium heat – stirring frequently.
Add the melted chocolate mixture into the eggs/sugar mixture until well combined.
Fold in the flour mixture until no dry ingredients remain.
Refrigerate dough for 15 minutes.
Place the granulated sugar and Espresso Sugar into separate bowls.
Once the dough is chilled – use 2 tablespoons dough at a time (about a medium cookie scoop), roll dough into a ball. Roll in granulated sugar until coated. Then roll in espresso sugar until well coated (you may have to roll the dough in your hands again after the first sugar before dropping into the espresso sugar.) Coat evenly with espresso sugar.
Space the dough balls on the prepared baking sheets.
Bake for 12 minutes until cookies are puffy and cracked – NOTE the cookies will appear uncooked in the center and in the cracks.