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 Time5mins
Cook Time5mins
Total Time20mins
Course: Dessert
Keyword: Whipped Cream, Ground Sugar, Dessert
Servings: 8
Equipment
Hand mixer or Stand Mixer
Ingredients
½cupHeavy Whipping Cream
3TbspSignature Flavored Ground Sugar
Instructions
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
Notes
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.
Place cream cheese in a bowl with Signature finely ground sugar and blend with hand mixer (or place in stand mixer and blend)
Once cream cheese and sugar are blended well, fold in whipped topping.
NOTE: this recipe can be used with any of our finely ground flavored sugars.
Notes
Use Signature Finely Ground sugar to flavor this quick easy bagel spread>Choose from Strawberry, Blueberry, Cranberry, Coconut, Ginger, Basil, or Espresso.
In a food processor or blender, pulse half of the almonds until they are very finely chopped. Pour them into a large bowl. Then chop the other half of the almonds coarsely, and pour them into the same bowl.
Pour the oats, salt, brown sugar, sunflower seeds, and pumpkin pie spice into the bowl with the almonds and stir to combine.
In a small microwaveable bowl, combine honey and coconut oil, and heat for 40 seconds. Stir to dissolve the coconut oil, and add the vanilla extract.
Pour the honey mixture over the oats, and stir so that they are evenly coated.
Pour the oats evenly onto a Silpat or parchment lined baking sheet (helpful if it has sides).
Bake the oats for 5 minutes, and then stir them around. Return to the oven for 5-7 more minutes. Watch closely so it won’t burn. (Ours seemed to take a more than 2 times in the oven to get dry enough to handle — but do watch as it can become too dark very quickly.)
Pour the granola and onto a piece of wax paper to cool. Spread it out into a thin layer, about 1/4 inch thick.
After it cools completely, break the granola into clusters and store in an airtight container.
These green beans are supper yummy – even though the combination of Smoked Brown Sugar and soy sauce seems odd – it all works with the bacony goodness. Our Smoked Brown Sugar seems to work exceptionally well with these ingredients to give a slightly smoky, sweet and salty twist on green beans. If you choose to use our Smoked Garlic Powder as well, you are in for a real treat!
Cook bacon by your preferred method (frying, baking or microwaving) until bacon strips are cooked enough to chop into large pieces (they should be done, but not completely crisp).
Preheat oven to 350°.
Drain the green beans and place them in a 9×13″ baking pan.
Spread the chopped bacon on top of the green beans.
Combine the brown sugar, butter, soy sauce, and garlic powder in a small bowl.
These cookies feature our Smoked Brown Sugar and they are addictive! Mildly reminiscent of a s’more but also a sugar cookie laced with toffee – we think they are a hit. Some think the smoky flavor adds just a hint of bacon – what could be better bacon in a cookie?? It is a complex flavor that always pleases.
We use these as samples at our farmers markets locally and while most people have heard of a sugar cookie – most have NOT heard of a brown sugar cookie – much less a smoked brown sugar cookie.
Oh Yea – they are also super simple to make too. If you have two large cookie sheets you can put a dozen on each and be done baking in about 15 minutes! (A double batch makes scads of cookies for a crowd too.)
Mix together flour, baking soda, and salt and set aside.
With an electric mixer, beat together butter and both sugars for 5 minutes.
To the sugar and butter mixture, add in the egg and vanilla. Mix for one additional minute.
Mix in the flour mixture until uniformly combined.
Use a spoon or cookie scoop to shape small balls about 2 tablespoons each. Arrange 2 inches apart on prepared cookie sheet (do not press down or shape the cookies).
Bake 8 minutes, or until the edges are just slightly gold. To preserve the chewy yumminess of this cookie do not bake too long (if you think they look just a bit under-done in the middle – then they are just right)!
Let cool on pan 5 minutes before transferring to a cooling rack.
Notes
These cookies might become slightly crisp initially, but will become soft and chewy once again if stored in an airtight container. These cookies are amazing dipped in a hot cup of coffee!
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.
Notes
**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!
Cream butter, Signature Ginger Sugar, and brown sugar together, until well combined. The mixture will be grainy, do not over-mix as you do NOT want to crush the ginger sugar crystals.
Add in molasses and egg, and mix just until well combined.
Sift dry ingredients together in a separate bowl, and slowly incorporate into the wet ingredients.
Chill dough for at least 1 hour.
Preheat oven to 375 degrees and line a baking sheet with parchment paper.
Roll dough into about 1″ balls, and then roll in sugar.
Place 2″ apart on the baking sheet, and bake for 8-10 minutes, or until tops have cracked and the cookies are set.
Preheat oven to 325 degrees. Line 2 large baking sheets with parchment paper.
Melt the butter and set aside to cool.
In a medium mixing bowl, mix together the flour, baking powder, baking soda, salt and pumpkin pie spice.
In a large mixing bowl, mix the brown sugar, 1/2 cup granulated sugar, eggs, pumpkin and vanilla until smooth. Add the butter and whisk until combined – then fold in the flour mixture until no dry ingredients remain visible – do not over-mix Let dough rest for 10 minutes (Can also be refrigerated until you are ready to continue).
Place the 2/3 cup granulated sugar in a shallow bowl and place the Pumped Up Pumpkin Pie Spice Sugar in a separate shallow bowl.
Using a small cookie scoop, drop 1 heaping scoop (appriozimately 1 tablespoon) of cookie dough directly into the bowl with the granulated sugar. The dough will be very soft so. Scoop some of the granulated sugar over the dough and roll it around the bowl until coated. Place the sugared dough ball in the palm of your hand and gently roll the dough around until it forms a ball. Place the ball of cookie dough in the Pumpkin Pie sugar and roll it around to coat. Place the dough balls on baking sheets, at least 2-inches apart.
Bake for 14 minutes or until the cookies are puffy and cracks have formed. The cookies will still be soft and look a little uncooked in the cracks. Allow the cookies to cool then transfer to a wire rack to cool completely.
Notes
If you feel the cookie dough will not hold a soft mounded shape when rolling you can always add another 1/4 cup more flour.
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.
