Candied Walnuts

Candied Walnuts

Ingredients:

• 2 Tbs Salted butter

• 3 C Walnut halves

• ½ C Light brown sugar

• ½ tsp Cinnamon

• 1 tsp Salt

• ¼ C Water

• 1 tsp Vanilla

• 1 tsp Teeny Tiny Spice Co. Chocolate Chili

Instructions:

1. Preheat oven to 350ªF.

2. Line a baking sheet with parchment and set aside.

3. In a large skillet, melt butter over medium heat. Add walnuts and stir continuously for 3 minutes to lightly toast.

4. Add in sugar and stir for another 2 minutes.

5. Stir in the cinnamon, salt, Chocolate Chili and water.

6. Cook, stirring continuously until the water is evaporated, 1-2 minutes.

7. Add the vanilla and stir to coat.

8. Remove from heat and spread in a single layer on the baking sheet.

9. Bake 5-7 minutes.

10. Remove from heat and allow to cool completely before removing from baking sheet. Store in a glass mason jar to maintain freshness.

Spiced Apple Cake (GF)

Spiced Apple Cake (GF)

Ingredients:

• 2 Eggs

• ¾ C Sugar

• ½ C Olive oil

• 1/3  C Orange juice

• Zest of 1 orange

• 1 tsp Vanilla

• 2 Medium apples, diced (Macoun or your favorite cooking apple)

• ½ C Walnuts, chopped

• 1 C Cassava flour

• ½ C Almond flour

• 1/3 C Arrowroot powder

• 1 tsp Baking soda

• ½ tsp Baking powder

• ½ tsp Salt

• 1 ½ tsp  Teeny Tiny Spice Company Garam Masala

**For a non-gluten free version, replace the cassava, almond and arrowroot flours with 1 1/2C white flour and eliminate the baking powder.

Instructions:

1. Preheat the oven to 350°F.

2. Grease a 6 cup bundt pan or an 8”x8” baking pan.

3. Either in the bowl of a stand mixer or with a hand beater, blend the eggs, sugar and orange zest until smooth.

4. In a separate bowl, whish together dry ingredients, add the wet to the dry and blend again until smooth.

5. Add in apples and walnuts and combine well.

6. Pour batter into the greased pan and bake for 45 minutes.

7. Remove from oven and cool on a rack. If using a bundt pan, cool for 15 minutes before turning onto a serving plate.

8. If you are using applying the optional glaze, cool completely before mixing the glaze and drizzling over the cake.

Optional glaze

• 1 Tbs Milk

• ½ C Podered sugar

• 1 tsp Vanilla

• ¼ tsp Teeny Tiny Spice Garam Masala

Orange Bundt Cake (GF)

Orange Bundt Cake (GF)

Ingredients:

For the cake

• 1 C Cassava flour

• ½ C Almond flour

• 3 Tbs Arrowroot powder

• 1 tsp Baking powder

• ½ tsp Baking soda

• ¼ tsp Salt

• 1 Tbs Teeny Tiny Spice Company Persian Adwiya

• ½ C Unsalted butter at room temperature

• ¾ C Sugar

• Zest of 1 orange

• 2 Lg Eggs

• 1 tsp Vanilla extract

• ¼ C Sour cream

• ½ C Orange juice (I used the juice of the zested orange and it was 1/2C)

For the glaze

• 1 Tbs Milk

• ¼ tsp Vanilla extract

• ½ C Powdered Sugar

Instructions: 

1. Preheat oven to 350°F.

2. Grease a 6 cup bundt pan with butter.

3. In a medium bowl, whisk together the flour, arrowroot powder, baking powder, baking soda, salt and spice.

4. In a large bowl of a stand mixer (or you can use a hand mixer), beat together the butter, sugar and orange zest until smooth.

5. Add in the eggs, sour cream, vanilla and orange juice and blend again until smooth.

6. Pour batter into the bundt pan.

7. Bake for 40 -45 minutes or until the cake is golden brown and springs back to the touch.

8. Cool on a rack for 10-15 minutes before turning onto a serving plate.

9. Let cool completely, mix the glaze together and drizzle over top.

10. Slice and serve.

Blueberry Habanero Jam

Blueberry Habanero Jam

Makes 5 jars (8 oz.)

Ingredients:

• 3/4 C White vinegar

• 3 Habanero peppers, seeded

• 3 C Sugar

• 1 Lb Fresh blueberries

• 2 tsp Teeny Tiny Spice Company Garam Masala

Instructions:

1. Set a large pot of water on the stove with enough water to cover the 8 oz. jars by at least 1 inch. Bring this water to a boil while preparing the jam.

2. Heat oven to 250℉ and place 5 empty 8 oz. canning jars and lids on the rack in the oven to sterilize, at least 5 minutes.

3. In a blender, blend vinegar and peppers until smooth.

4. Add 1/2 of the blueberries to the blender and blend until smooth.

5. Combine all the rest of the ingredients and the vinegar/pepper/blueberry mixture in a large pot.

6. Bring the mixture to a boil.

7. Cook over medium heat, stirring occasionally, until the mixture no longer drips from a spoon, but rather falls off of the spoon in sheets.

8. Remove the jars and lids from the oven (using pot holders) and ladle the hot jam into each jar, leaving 1/2” of space from the top of each jar.

9. Lower each jar into the hot water bath using a pair of canning tongs. When the water is at a rolling boil, set a timer for 15 minutes. When the timer goes off, turn off the heat but let the jars sit in the water for 10 minutes before removing. Let cool before storing.

10. Serve over cheese and crackers on a cheese board, atop vanilla ice cream or on a piece of toast with butter.

Spiced Fruit Parfaits

Spiced Fruit Parfaits

Serves 4

Ingredients:

• 1 C  Whipping cream

• 3 C Mixed fresh blueberries, chopped strawberries, peaches, apricots or fruit of choice

• 1 Tbs Sugar

• 1 Tbs Confectioners sugar

• 1 Tbs Liquid flavoring (Suggestions below)

• 1 tsp  Teeny Tiny Spice blend of choice (Suggestions below)

Instructions:

1. Place a bowl and beaters of a hand mixer in the freezer to chill for five minutes.

2. Remove the bowl and assemble your beater.

3. Combine the whipping cream, sugar, confectioners sugar, liquid flavoring and spice and beat to firm peaks, about 3 minutes.

4. Layer fresh fruit and whipped cream in a glass and enjoy.

Suggested spice blend and liquid combinations:

French Four Spice and whiskey

Chinese Five Spice and orange liqueur

Garam Masala and black coffee

Chewy Chinese Five Spice Brownies

Chewy Chinese Five Spice Brownies

Ingredients:

• 1 C Almond Flour

• 2 Tbs Cocoa powder

• ½ tsp Baking powder

• ½ tsp Salt

• 2 tsp Teeny Tiny Spice Co. Chinese Five Spice

• 1 C Chopped walnuts

• ½ C Butter

• 1 1/3 C Chocolate chips

• 4 Egg yolks, beaten

• 4 Egg whites, beaten to stiff peaks

• 1 C Sugar

• 1 Tbs Cointreau 

Instructions:

Preheat Oven to 350°F.

1. Butter a 9” square baking pan and line the bottom with parchment paper.

2. Combine and set aside the almond flour, cocoa powder, baking powder, salt, chopped walnuts and Chinese Five Spice.

3. Over low heat, melt the butter then mix in the chocolate chips, stirring constantly until completely melted.

4. Remove from heat and blend in the egg yolks.

5. In a separate bowl, beat egg whites to stiff peaks, then whip in the sugar and cointreau.

6. Slowly pour the melted chocolate and butter mixture into the egg whites and sugar while beating.

7. Fold the egg white mixture into the dry ingredients, pour into the baking dish and bake for 30-40 minutes until a toothpick inserted in the center comes out clean.

8. Cool completely before serving.

Crinkle Cookies

Crinkle Cookies

Ingredients:

• 2 C Almond flour

• 1 C Sugar

• 1 Pinch of Salt

• 2 Large Egg whites, beaten to stiff peaks

• Any of the following combinations, 1 tsp spice + 1 Tbsp liquid

French Four Spice and lemon juice

Garam Masala and Kaluah

Chinese Five Spice and Cointreau

• Powdered sugar for dusting, sifted

• 1 tsp Lemon zest for French Four Spice and lemon juice combo

• 1 tsp Orange zest for Garam Masala and Kaluah or Chinese Five Spice and Cointreau combos

Chocolate Crinkle Cookie (GF)

Ingredients:

• 2 C Almond Flour

• 1 C Sugar

• 1/3 C Cocoa powder

• Pinch of Salt

• 4 Egg whites beaten to stiff peaks

• 1 tsp Garam Masala or Chinese Five Spice

• Orange zest

• Powdered sugar for dusting, sifted

Instructions for either cookie:

1. Preheat oven to 350°F.

2. Combine almond flour, sugar, salt, zest and spice.

3. In a separate bowl, beat the egg whites to stiff peaks and then add in whichever liquid you are using, i.e. lemon juice or vanilla or kaluah, etc.

4. Fold the egg white mixture into the dry ingredients until well combined.

5. Use a small cookie scoop to scoop balls of dough onto a parchment lined baking sheet, about 1 inch apart. Gently press each cookie down to about 1/2-1/4".

6. Sift powdered sugar over each cookie.

7. Bake about 13 minutes, until very slightly browned.

8. Try not to eat them all before they cool.

Blackberry Pear Friand

Blackberry Pear Friand

Ingredients:

• 8 oz Blackberries

• 2 Pears, sliced

• ¼ C Sugar

• ½ C Cassava flour

• 1½ C Confectioners sugar

• 1 C Almond flour

• 1/8 tsp Salt

• 2 tsp Teeny Tiny Spice Co. Garam Masala, French Four Spice or Chinese Five Spice

• 1 tsp  Vanilla

• 5 Eggs

• ¾ C Butter, melted

Instructions:

1. Place the berries, pears and sugar in a bowl and set aside for 30 minutes.

2. Preheat the oven to 400° F.

3. Mix together the flour, confectioners sugar, almond four, salt and spice in a large bowl.

4. Whisk together the eggs and vanilla until frothy.

5. Combine the egg mixture and melted butter into the dry ingredients.

6. Pour this batter into a 9x13 parchment lined baking dish and top with the fruit and its juices.

7. Bake for about an hour, until the batter is set and the top is browned. You may need to cover with foil for the last 10 or 15 minutes if it is getting too brown.

8. Cool for 10 minutes before serving or serve cold.

Flourless Chocolate Cake

Flourless Chocolate Cake

Ingredients:

• 1 C Unsalted butter, cubed

• 10 Oz 52% Chocolate, broken into pieces

• 3 ½ Oz 70% Dark chocolate, broken into pieces

• 1 ¼ C Sugar

• 4 Tbs Water

• 5 Eggs, separated

• 2 tsp Teeny Tiny Spice Company Garam Masala

• A pinch of salt

• Confectioner’s sugar for dusting

Instructions:

1. Preheat oven to 325°F.

2. Butter the bottom and sides of an 8” springform pan and line both with parchment paper.

3. Place the butter, spices and all of the chocolate in a stainless steel or other heat-proof bowl.

4. In a pot, heat the sugar and water to boiling, then pour over the chocolate and butter. Stir until chocolate is all melted. Add in the egg yolks, mix well and set aside to cool.

5. Blend the egg whites and pinch of salt until firm but not completely stiff peaks. Fold the egg whites into the chocolate batter 1/3 at a time until fully incorporated.

6. Pour about 2/3 of the batter into the prepared cake pan and bake for 40 minutes or until a toothpick inserted in the center comes out mostly clean (there will be some crumbs that stick to the toothpick but it should not be runny).

7. Let the cake cool completely, then pour the rest of the batter overtop, smoothing it out to level. Bake for another 25-30 minutes, again, until a toothpick inserted in the center comes out almost clean.

8. Let cool and dust with confectioner’s sugar.  

Coconut Cowboy Cookies

Coconut Cowboy Cookies

Ingredients:

• 1 C Sugar

• ½ C Brown Sugar

• 1 ½ C Cassava flour

• ½ tsp Xanthan gum

• 1 tsp Baking powder

• 1 tsp Baking soda

• 1 ½ tsp Teeny Tiny Spice Company Garam Masala

• ½ tsp salt

• 8 Oz Chocolate chips

• 1/4 C Raisins

• 1 ½ C Coconut chips

• 10 Tbs Butter, softened

• 2 Eggs

• 1 tsp Vanilla

Instructions:

1. Preheat the oven to 325°F.

2. Cream the butter and sugar together. Add the eggs and vanilla and mix well.

3. Combine the flour, xantan gum, baking powder, baking soda, Garam Masala and salt in a medium bowl.

4. Mix the butter mixture into the flour mixture and blend until smooth.

5. Add in the coconut chips, raisins and chocolate chips and mix well.

6. Drop Tbs sized balls of dough onto a parchment lined cookie sheet about an inch apart.  Push each one gently down to flatten.

7. Bake for about 12 minutes or until golden brown.

8. Cool on a cooling rack.

Spiced Chewy Chocolate Cookies

Spiced Chewy Chocolate Cookies

Ingredients:

• 2 ¾ C Almond Flour

• 1 ¾ C Sugar

• ¼ C + 1 Tbs Confectioner’s sugar, sifted

• ½ C Dark cacao powder, sifted

• 1 tsp Clementine zest

• 1 ½ tsp Teeny Tiny Spice Company® Chinese Five Spice OR Chocolate Chili OR Garam Masala OR French Four Spice

• ¼ tsp Salt

• 1 tsp Vanilla extract

• 2 Egg whites

Instructions:

1. In the bowl of a stand mixer, combine all of the ingredients except for the vanilla and egg whites.

2. With the mixer running, add the egg whites and vanilla and mix until the dough comes together into a ball.

3. Remove the dough from the bowl and shape into a flat disk about 1 ¼” thick if you are going to use a cookie cutter or into a log if you are going to slice and bake. Either way, wrap the dough disk or log in plastic wrap and refrigerate for at least an hour.

4. Once the dough is chilled, preheat oven to 375°F.  If you are using a cookie cutter, roll out the dough between 2 pieces of parchment paper into about a 9” circle, cut each cookie with the cookie cutter and place onto a baking sheet lined with parchment. If you have a log, slice cookies to be about ¼” thick and place on cookie sheet.

5. Bake for 12 minutes, remove from oven and cool on a cooling rack. Once cool, dust with some sifted confectioner’s sugar.

Spiced Chocolate Pot de Crème

Spiced Chocolate Pot de Crème

Ingredients:

• 6 oz chocolate chips

• 2 large eggs

• ¾ C milk

• 3 Tbs strong coffee

• 1/4 tsp Teeny Tiny Spice Company Garam Masala

Add either:

• 1 Tbs vanilla

• 3 Tbs brandy

• 3 Tbs bourbon

Instructions:

1. Place eggs and chocolate chips in a blender.

2. Heat milk and coffee to scalding

3. Start puréeing chips and eggs. With blender going, slowly pour in hot milk and coffee.

4. Add vanilla or liquor and Garam Masala.

5. Pour into ramekins and chill in the refrigerator for an hour.

6. That’s it! Serve with sweetened whipped cream, shaved chocolate or topped with chocolate chips.

Garam Masala Fig Thumbprint Cookies

Garam Masala Fig Thumbprint Cookies

Ingredients:

• 1 ¾ C Almond flour

• 1 Tbs Coconut flour

• ½ tsp Baking powder

• ½ C butter, softened

• ½ C Confectioners sugar

• 1 Egg yok

• 1 tsp Almond extract

• 1 tsp Teeny Tiny Spice Garam Masala

• Fig jam (or raspberry, blueberry, strawberry…)

Instructions:

1. Preheat oven to 325.

2. Place a piece of parchment paper on a baking sheet.

3. In the bowl of a stand mixer, beat the butter and confectioner’s sugar until light and fluffy, then beat in the egg yolk and almond extract.

4. Mix together the almond flour, coconut flour, Garam Masala and baking powder and add to butter mixture.

5. Form into 1 inch balls and place about 2 inches apart on the baking sheet. Gently press each ball to about ½ inch high. With your thumb, press an indentation into the center of each cookie.

6. Spoon about ½ tsp of jam into the center of each cookie and bake for 10-12 minutes. They are done when they are just slightly brown around the edges.

Spiced Custard

Spiced Custard

Ingredients:

• 1 Can of full fat coconut milk

• 4 Eggs

• 2-3 Tbs Raw honey or maple syrup

• 2 tsp Vanilla

• 1 tsp Teeny Tiny Spice Company Garam Masala

Directions:

1. Preheat oven to 325ºF.

2. Boil about 2 cups of water.

3. In another pot, heat the coconut milk and honey on medium heat.

4. In a bowl, whisk the vanilla, Garam masala and eggs.

5. Once the milk/honey is heated, add it to the egg mixture and mix well.

6. Place 4 ramekins in a baking dish and fill the baking dish to half full with the hot water.

7. Pour the custard mixture into the ramekins.

8. Bake for 25-35 minutes or until the custard feels set.

9. Serve warm or refrigerate for at least 2 hours to chill.  

5 Ingredient Sweet and Spicy Trail Mix

5 Ingredient Sweet and Spicy Trail Mix

Ingredients:

• 1 C Trail mix (I used a mixture of walnuts, hazelnuts, almonds, cashews, and raisins)

• 1 - 2 tsp Brown sugar or coconut sugar

• 2 tsp Soy sauce or coconut aminos 

• 1/4 to 1/2 tsp Teeny Tiny Spice Chinese Five Spice

• Coconut oil

 Instructions:

1. Add a tiny bit of oil to an oven-safe skillet and bring to medium heat. 

2. Add trail mix, shaking to coat very lightly with oil, sprinkle in spice, pour in the soy sauce or coconut aminos, shaking the pan to coat, then sprinkle in the sugar to dust the mix.

3. Place in the oven at 200℉ for 15-20 minutes, remove, and let cool.

4. Serve and enjoy!

Spiced Espresso Chocolate Bark

Spiced Espresso Chocolate Bark

Ingredients:

• 4 oz of Baking chocolate/100% chocolate bar

• 2-4 Tbs Nuts of choice

• 2-4 Tbs Raisins, or dried fruit of choice

• 2 Tbs Coconut Sugar (optional)

• 2 Tbs C Coconut oil

• 2 Tbs Honey

• 1 tsp Teeny Tiny Spice Garam Masala

• 1/2 tsp Finely ground coffee

 Instructions:

1. In a large sauce pan or frying pan, add coconut oil and melt on low. Add in chocolate, stirring so as not to burn, then pour in honey and mix very well until ingredients are thoroughly combined. 

2. While these are melting, lay a sheet of parchment paper on a baking sheet and sprinkle with nuts and dried fruit. Try to confine it to a 6 in x 6 in or so area (you'll be pouring chocolate over this. You can also skip this step and add nuts/fruit at the end. )

3. Add coffee and Garam Masala to the chocolate and stir. 

4. Pour the mixture over the nut/fruit sprinkle, making sure there are no holes or gaps. You can spread it all around a bit with a spatula. If you didn't add nuts/fruit to the pan first, just pour chocolate into a sheet, then sprinkle with nut/fruit mixture.

5. I like to sprinkle everything with a coating of coconut sugar at the end if chocolate it still bitter. 

6. Freeze for a few hours, then break into pieces for serving. Store in freezer. 

Strawberry Garam Masala Jam

Strawberry Garam Masala Jam

Ingredients:

Makes 1 small jar, double or triple as necessary

• 1 1/2 lb strawberries

• 1/4 C Sugar

• Juice from half a lemon

• 2-3 tsp Teeny Tiny Spice Garam Masala

Instructions:

1. Begin by chopping the berries into a small dice. Toss with sugar and let sit for 20 minutes to a few hours.

2. Pour the berries + sugar into a pan on the stove top and bring to medium-high heat, stirring regularly. Add lemon and spice. 

3. The berries will cook down so continue to stir and bring to a boil. Cook for 20-40 minutes. To test, pour a little on a spoon and drag your finger through it. If it doesn't fall back onto itself, it's done. If it does, continue to reduce. Your jam should thicken, and if desired, you can use a potato masher or fork to break the berries down even further as they cook. 

4. Once reduced/thickened, add to a glass jar and let cool slightly before covering. Refrigerate and enjoy on toast, crackers, pastries, even burgers or roasted meats as a glaze! You'll be amazed at how good this flavor combo can be. 

Spiced No Bake Chocolate Chip Oatmeal Bites

Spiced No Bake Chocolate Chip Oatmeal Bites 

Makes about a dozen

Ingredients:

• 1 1/2 C Oats

• 1/2 C Nut butter (peanut, almond, etc)

• 1/4 C Chocolate chips

• 1/4 C Honey

• 1/2 tsp - 1 tsp Teeny Tiny Spice Garam Masala

Instructions:

1. Combine all ingredients except for the oats and mix well.

2. Add oats and mix well.

3. Scoop with a tablespoon into the palm of your hand and roll/pack the mixture into a ball.

4. Refrigerate to store.

French Four Spice Mini Scones

French Four Spice Mini Scones

Ingredients:

• 1 1/4 C Almond flour

• 1/4 C Melted butter

• 1/4 C Coconut sugar

• 1 Tbs Maple syrup

• 1 Egg

• 1-2 tsp Teeny Tiny Spice French Four Spice

• 1 tsp Vanilla extract

• 1 Pinch Baking powder

For optional glaze:

• 1/4 C Coconut butter

• Almond milk

• Maple syrup

 Instructions:

1. Preheat oven to 350℉.

2. Melt butter and add to a bowl with sugar and spice. Add half the flour, then the egg, then the rest of the flour, mixing well.

3. Add maple syrup, vanilla, and baking powder and mix until fully combined. 

4. Scoop by the tablespoon onto a baking sheet lined with parchment paper.

5. Bake for 25 minutes.

6. While scones are cooling, add coconut butter to a small pan and slowly add maple and almond milk until a thick, but still runny icing is formed. You can drizzle or pipe this over the scones before serving.

Garam Masala Sweet Buns

Garam Masala Sweet Buns

Ingredients:

• 3 Eggs

• 3/4 C Coconut flour

• 3 Tbs Honey

• 3 Tbs Coconut oil

• 2 tsp Garam Masala

• 1 tsp Baking powder

• Juice from half a lemon

• Small handful of pistachios

• Small handful of raisins or currants

For the simple glaze:

• 2 Tbs Coconut oil

• 1 Tbs Honey

• Additional dried fruit and nuts, chopped

 Instructions:

1. Preheat oven to 350℉ and line a baking sheet with parchment paper.

2. In a large bowl, whisk eggs with juice of half an orange. 

3. Melt coconut oil on low on the stove top and stir into the egg and orange juice mix. 

4. Slowly add baking powder, Garam Masala and coconut flour and mix well.

5. Toss in raisins and chopped pistachios and form a ball of dough. It may feel a little sticky, but that’s okay.

6. Break dough off into small handfuls and roll into a ball. Place onto baking sheet and press down to create the shape of the bun, as these will not rise.

7. Bake for 30 minutes, until done.

8. To ice the buns, simply melt coconut oil and honey in a small sauce pan, mixing well. Drizzle atop buns, then sprinkle with chopped fruit and nuts. Pour an additional drizzle over the topping to secure more.

Enjoy!