Recipes

Sheet Pan Candied Pecans

5 min

A handful of pantry staples and Gingerbread Spice transform ordinary pecans into irresistible, sweet, and crunchy treats. Baking them on a sheet pan allows for an even candying process, and a midway stir ensures that the pecans emerge glistening with their lacquered shell. Whether you're savoring them as a snack or using them to finish off your salads or desserts, these candied pecans are an easy way to make these dishes extra special. Share them as a homemade gift or keep a stash on hand for whenever you crave a sweet, satisfying bite.

Mini Pumpkin Cakes

10 min

Experience the rich history and cozy flavors of fall with our Poudre Douce Pumpkin Cakes. This spice blend has ancient origins in medieval Europe, where 'Poudre douce,' meaning 'sweet powder' in French, was a cherished culinary secret. It added warmth and sweetness to dishes during times when sugar was a luxury. Our Pumpkin Cake pays homage to this tradition, blending the earthy sweetness of pumpkin with baking spices like ginger, cinnamon, and nutmeg. Each moist, perfectly sweet bite is a reminder of why we adore autumn. 

Buñuelos de Viento

This Latin American dessert is traditionally cooked and eaten during Las Posadas, an annual celebration that spans the nine days leading up to Christmas. The word Viento is Spanish for wind, and true to their name, these crispy sweet treats feel as light and airy as a butterfly’s wing in your hand. Buñuelos are delightfully fun to make and will satisfy your sweet tooth without the heaviness of many fried foods, so you can keep dancing through any and all holiday celebrations you may have planned. We promise, if you serve these to your friends and family they will beg you for this cinnamon sugar fritters.

Perfect Pumpkin Tea Cake

10 min

Indulge in the moist and flavorful Pumpkin Tea Cake, perfect for the fall season. Infused with the unique Hojicha powder, it unveils a delightful malty and toasted essence. A touch of Roast Chai, with its warm hints of coriander, cinnamon, and clove, adds depth to the cake. Seasoned just right to let the pumpkin shine, it pairs wonderfully with a cup of tea. Whether baked in a tube pan or as mini-loaves, every bite is a gluten-free indulgence that will leave you craving more.

Roast Chai Gluten-Free Waffles

10 min

Our staff's long-standing love for this nutty, warm, and toasty masala blend made it a no-brainer choice for the perfect breakfast indulgence. Infused with coriander, cinnamon, fennel, cumin, black pepper, and cloves, this malty chai takes waffles to the next level. Topped with apples and a dab of butter, it's a harmonious balance of flavors. Gluten-free and irresistible, these waffles offer a delightful alternative morning feast. And if you have leftovers, transform them into Gingerbread Pumpkin Butter for an exquisitely spiced spread!

Grandma's Applesauce Fruitcake

This recipe has been in our family for decades. The base of this Applesauce Cake is extremely versatile and can be modified to any taste. We decided to add candied orange, dried cherries and Gingerbread Spice. This will have any fruitcake-hater second guessing themselves. We've seen it happen many times at the dinner table! This fruitcake is a staple in our household during the holiday season and sporadically throughout the year. Half the fun of cooking and baking is getting creative, so make a few tweaks where wanted and have fun with it!

Gingerbread Pumpkin Butter

15 min

Two holiday favorites were combined into one treat with this recipe and it's easy to make and keep on hand for the whole season. If you're like me, you want any excuse to snack on holiday flavors so we spiced this pumpkin butter with our Gingerbread Spice. It contains all the holiday heavy hitters and is packed with cinnamon, nutmeg, allspice and, of course, spicy clove and ginger! Once made, you'll find yourself adding this spread to everything from toast, waffles and oatmeal. We created a big batch with this recipe so there will be plenty to go around.

Kashmiri Curry Breakfast Cookies

Cookies for breakfast? Why not, especially these hearty, healthy and nutritious bars. Packed with coconut oil, chia seeds, quinoa and...white beans. Yes, these contain pureed white beans for that extra boost of protein to get your morning started off right. These cookies are easily customizable - you can vary the dried fruit and nuts, as well as using pureed pumpkin or sweet potatoes instead of applesauce. To give it a little extra added flavor, there is Kashmiri Curry, which has cinnamon notes, but is still a bit savory, too. This recipe can be scooped to make cookies or patted into a pan, then cut into pieces. These also work well for an afternoon snack, and are great to take out on hiking trips. This is one cookie that you won't feel guilty about eating.

Gingerbread Caramels

Some spices are just born leaders, with big loud voices and an overwhelming presence. Mace can be one of those show-offs, unless properly tamed. Mace is actually the lacy outer covering of the nutmeg, but its flavor is a bit earthier than nutmeg - think bass vs. soprano. Here we're getting the most out of it's character by combining it with other spices to recreate the scintillating flavor of freshly baked gingerbread, but in a soft, chewy caramel candy, perfect for gift-giving this holiday season.Now there's nothing to fear in caramel making, as long as you follow a few simple rules. Rule #1 is know your altitude. Sugar cooks quicker (which means that water evaporates faster, and that's what control's your ultimate texture) at higher altitudes, so the general rule is to subtract 2 degrees for every 1000 feet above sea level from your final temperature. For example, our basic, sea level recipe calls for a final cooking temperature of 240 F. for a soft caramel. My kitchen is around 3000 ft., so, after a bit of experimenting, I finally altered the target temperature to 238 F. It may take a few tries to find the softness that you prefer - I like my caramels a bit on the softer side. The second rule to follow is to STIR CONTINUOUSLY while cooking the caramel. Dairy products burn really easily at high temperatures, and you don't want that. Thirdly, know your thermometer. Test it by filling a large glass with ice and enough water to separate the cubes. Let it sit for a minute, then insert your thermometer - it should read 32 degrees. If not, make a note of how far off it is, and adjust your cooking accordingly. And remember, the caramel mixture will be extremely hot, so resist the temptation to taste it until it's cooled off. I like to keep a dab on my spatula for tasting purposes, since it will cool off quickly. Follow these few rules, and you'll find yourself on the road to candy making success.Note: To make clean up a breeze, after you pour out the caramel refill the pot with water. Cover and bring to a boil, then set aside for a few minutes. The hot water and steam will help dissolve the cooked sugars.