Strawberry Crisp

Strawberry Crisp

For the filling:

• 2 lbs strawberries, hulled and quartered (*fresh or frozen)

• ¼ cup sugar

• 2 tbsp cornstarch

• 1 tbsp lemon juice

• 1 tsp vanilla extract

• ½ tsp Teeny Tiny Spice Garam Masala

For the crisp topping:

• 1 cup rolled oats (*old-fashioned or quick cooking)

• ¾ cup all-purpose flour

• ¾ cup brown sugar

• ½ tsp Teeny Tiny Spice Garam Masala

• ¼ tsp salt

• ½ cup butter, melted

Directions:

1. Preheat oven to 375°F.

2. Toss strawberries with sugar, cornstarch, lemon juice, vanilla extract, and Garam Masala. Pour into a lightly greased baking dish.

3. Combine oats, flour, brown sugar, Garam Masala, and salt. Pour in the melted butter and mix with a fork until clusters form and all ingredients are incorporated.

4. Sprinkle the topping evenly over the strawberries.

5. Bake for 35–45 minutes, until the strawberries are bubbling and the topping is golden brown.

6. Let cool for 10–15 minutes before serving. Top with vanilla ice cream if desired. Store in the refrigerator for up to 5 days.

Notes:

1. You can use fresh or frozen strawberries. Fresh will give you a more jammy filling while frozen will be a bit runnier. Increase the cooking time or partially pre-bake the filling for 5-10 minutes if using frozen strawberries.

2. Rolled oats provide the best texture but you can use old-fashioned or quick cooking in this recipe. Quick cooking rolled oats provide a looser topping.

Spiced Chocolate Mousse

Spiced Chocolate Mousse

Ingredients:

• 3 eggs, separated

• 125 g dark/bittersweet cooking chocolate

• 10 g butter

• 1/2 cup cream

• 3 tbsp powdered sugar

• fruit of your choice for garnish

• 1-3 tsp Teeny Tiny Spice blend of choice (you will need to add more if you want a stronger spice flavor)

(Suggested blends: Chocolate Chili (our personal favorite), Garam Masala, French Four Spice)

Instructions: 

1. Whisk egg yolks until smooth. 

2. Add chocolate and butter to a small saucepan over a double boiler. Melt together, stirring frequently. Once combined and melted, turn off heat and let cool. 

3. Add cream to a bowl and whip to stiff peaks. 

4. Add egg whites and sugar to a separate bowl. Whip until it forms stiff peaks. 

5. Fold egg yolks into whipped cream with a maximum of 8 folds (it's okay if it's not fully combined). 

6. Add chocolate (95-104 degrees) to egg yolk/cream mixture. Fold in chocolate with a maximum of 8 folds (some streaks are okay). 

7. Add 1/2 whipped egg whites into the chocolate mixture. Fold in with a maximum of 10 folds. 

8. Add the remaining whipped egg whites into the chocolate mixture with the spice. Fold in spice and egg whites for about 12 folds (a few extra folds may be required to make sure there are no white chunks remaining). 

9. Divide into serving containers and refrigerate for 6 hours or overnight. 

10. Garnish with your choice of berries, whipped cream, or chocolate shavings. This is best made the day of but can be refrigerated for 48 hours (it might lose some fluffiness though). 

Apple Streusel Bread

Apple Streusel Bread

Ingredients:

For the streusel:

• 1/3  C Packed brown sugar

• 1/3 C Crushed nuts, optional (walnuts or pecans recommended)

• 3 tbsp Butter, melted 

• 1 tsp Teeny Tiny Spice blend of choice

For the batter: 

• 1 1/2 C Apples (peeled, cored, and diced)

• 2/3 C Sugar

• 1/2 C Butter, salted, room temp

• 2 Eggs

• 1 1/2 tsp Vanilla extract

• 1 1/2 C All-purpose flour (for GF, use an all-purpose GF replacement)

• 1 3/4 tsp Baking powder

• 1/2 C Milk

For the glaze:

• 1/2 C Powdered sugar

• 3 tbsp Heavy cream 

(Suggested blends: Garam Masala, Chinese 5 Spice, French Four Spice, Jamaican Jerk)

Instructions: 

Streusel:

1. In a small bowl combine brown sugar, spice, melted butter, and nuts (optional).

Glaze:

1. Combine powdered sugar and cream in a small bowl and save for later.

Batter:

1. Preheat oven to 350 degrees F. 

2. Butter a 5x9 baking pan and line with parchment paper. We recommend a glass pan.

3. In a large bowl, blend butter and sugar. Mix in eggs, vanilla, and milk until combined.

4. Add flour and baking powder and mix until just combined. Fold in apples.

5. Place half of the batter in the baking pan. Sprinkle on half of the streusel evenly. Add the remaining batter and sprinkle the remaining streusel over top.

6. Place in oven and bake 45-50 minutes. Check with a toothpick/skewer for doneness every 5 minutes after 45 minutes. Baking times may vary slightly. 

7. Let cool in the baking pan for 30 minutes, then remove and drizzle with glaze.

Chaffles (Cheese Waffles)

Chaffles (Cheese Waffles)

Serves 2

Ingredients:

• 3 Eggs, beaten

• 2 Oz Cheese, grated (Monterey Jack, Cheddar or Mozzarella)

• ½ tsp Teeny Tiny Spice of choice

Instructions:

1. In a bowl, combine all ingredients well.

2. Pour ½ C of batter onto a heated waffle iron.

3. Cook until done.

(Suggested Teeny Tiny Spice blends: French Four Spice or Garam Masala for a sweet chaffle; Montréal Seasoning or Shepherd Herb Mix for a savory waffle.

Serving suggestions: As a savory waffle, top with ground meat, lettuce, tomatoes and sriracha. For a sweet waffle, top with fresh blueberries, whipped cream and maple syrup.

Whipped Ricotta with Berries

Whipped Ricotta with Berries

(Serves 4)

Ingredients:

• 16 Oz Ricotta cheese

• 6 Oz Fresh berries (Raspberries, blueberries or blackberries)

• Teeny Tiny Spice Co. Garam Masala

• Optional: 1/2 tsp Vanilla extract

Instructions:

1. In a medium bowl using a hand mixer (or stand mixer), blend the ricotta cheese (and vanilla if using) until fluffy.

2. Spoon ricotta into small serving bowls, top each with berries and add a sprinkling of Garam Masala to finish.

3. Serve.