Spiced Pumpkin & White Chocolate Chip Cookies

Spiced Pumpkin & White Chocolate Chip Cookies

Ingredients:

• 2½ C Flour

• 1 tsp Baking powder

• 1 tsp Baking soda

• 1 Tbsp Teeny Tiny Spice Company Garam Masala

• ½ C Butter

• ½ C Brown sugar

• 1 C Pumpkin purée

• 1 Egg

• 1 tsp Vanilla

• 1½ C White chocolate chips

• ½ tsp Salt

Instructions:

1. Preheat oven to 350°.

2. In a bowl, whisk together the flour, baking powder, baking soda, salt, and Garam Masala.

3. Cream the butter and sugars together.

4. Mix in the pumpkin, eggs and vanilla.

5. Add dry ingredients into the wet ingredients and mix until well blended.

6. Stir in the white chocolate chips.

7. Chill for 30 minutes.

8. Drop the spoonfuls of dough onto a cookie sheet lined with parchment paper.

9. Bake for 10-12 minutes and let cool on the cookie sheet or eat warm out of the oven.

Garam Masala Coconut Milk Rice Pudding

Garam Masala Coconut Milk Rice Pudding

Ingredients:

Combine in a sauce pan:

• 3 C Coconut Milk

• 4 C Cooked Rice

• 1 tsp Teeny Tiny Spice Garam Masala

• 1/2 C Raisins

• Optional: 1 Tbs Grade B maple syrup

Instructions:

1. Bring combined ingredients to a simmer and stir occasionally for 5 minutes until it seems to start thickening.

2. Pour into a bowl or small ramekins and refrigerate until set.

Garam Masala Apple Pie

Garam Masala Apple Pie

Ingredients:

• 6-8 Apples

• 3 Tbs Butter

• 1 Tbsp Teeny Tiny Spice Company Garam Masala

• Pinch Salt

• 1/4 C + 2 Tbs Sugar

• 1 or 2 Pie crusts

Instructions:

1. Preheat oven to 425℉.

2. Peel & core apples. Cut into 1″ chunks.

3. Place apples in saucepan & cook over medium heat until they begin to sizzle.

4. Add butter to apples; toss until they are glazed.

5. Cover saucepan for 5-7 min. until apples are soft outside and crunchy inside when poked with a fork.

6. Turn off heat.

7. Stir in sugar, Garam Masala and salt.

8. Pour filling into prepared pie crust. Cover with a second pie crust or lattice if desired. If using a top crust, cut slits to let steam escape & crimp edges of pie with a fork.

9. Bake 45-50 minutes or until crust is golden brown.

10. Remove from oven & cool completely (about 1 hour).

If you wish to serve the pie warm, reheat in a 350℉ oven for 15 minutes.

Garam Masala Zucchini Bread

Garam Masala Zucchini Bread

Ingredients:

• 3 Eggs

• 1 C Olive oil

• 2 C Sugar

• 2 C Zucchini, grated

• 2 tsp Vanilla extract

• 3 C All-purpose flour

• 1 Tbsp + 2 tsp Teeny Tiny Spice Company Garam Masala

• 1 tsp Baking soda

• 1/4 tsp Baking powder

• 1 tsp Salt

• 1/2 C Chopped nuts, optional

Instructions:

1.    Preheat oven to 325° F.

2.    Grease and flour two 8″ x 4″ loaf pans.

3.    In a large bowl, beat the eggs until light and frothy.

4.    Mix in the oil and sugar.

5.   Stir in zucchini and vanilla.

6.    Combine flour, Garam Masala baking soda, baking powder (look out for lumps!), salt and nuts.

 7.     Stir the dry ingredients into the egg mixture.

 8.    Divide the batter between the two prepared loaf pans.

 9.    Bake for 60 to 70 minutes or until done. Loaf will spring back when gently pressed on the top with a finger.

Garam Masala Spiced Banana Bread (Gluten Free)

Garam Masala Spiced Banana Bread (Gluten Free)

Ingredients:

• 2 Tbsp Butter

• 4 Lg Eggs

• 3 Tbsp Maple syrup

• 1 tsp Vanilla

• 1 Tbsp Teeny Tiny Spice Company Garam Masala

• ½ tsp Apple cider vinegar

• ½ C Coconut flour

• ¼ C Quinoa flour

• 1 tsp Baking soda

• ½ tsp Salt

• ½ C Milk

• 3 Lg Ripe bananas

• ¼ C Raisins

 Instructions:

1.  Preheat oven to 350 F. Grease the sides and bottom of a loaf pan, then place a piece ofparchment paper on the bottom.

2.  Cream butter until soft in the bowl of an electric mixer.

3. Add bananas and blend until lumps are gone.

 4. In another bowl, combine eggs, maple syrup, vanilla, vinegar and milk and mix well.

 5. Mix coconut flour, quinoa flour, baking soda, Garam Masala and salt in a separate bowl.

 6. Add the egg mixture and flour mixture to the banana mixture and beat on medium until thoroughly combined.

 7. Mix in the raisins.

 8. Pour the batter into the prepared loaf pan and bake for 40-45 minutes, until a toothpick inserted into the center comes out clean.

 9. Remove from the oven and allow the loaf to cool on a cooling rack for 15 minutes. De-pan the loaf and let cool on a wire rack.

Garam Masala Pumpkin Bread

Garam Masala Pumpkin Bread

A traditional autumn comfort food with a twist, this just might be the best pumpkin bread you have ever tasted. Luckily, this recipe makes 2 loaves, so you will have one to eat the next day after the first one is eaten hot out of the oven!

Ingredients:

Mix together until well blended:

• 1 (15 oz.) Can Pumpkin purée

• 4 Eggs

• 3 C Sugar

• 1 C Oil

• 2/3 C Water

• In a separate bowl, whisk:

• 3 1/2 C Flour

• 1 1/2 tsp Salt

• 2 tsp Baking soda (Sift to avoid lumps)

• 4 tsp Teeny Tiny Spice Company Garam Masala

Instructions:

1. Preheat oven to 350°F.

2. Add dry ingredients into wet and mix well.

3. Butter and flour 2 loaf pans.

4. Bake for about 50 minutes in the preheated oven.

5. The loaves are done when a toothpick inserted in the center comes out clean.

6. Cool for about 10 minutes and de-pan.

Garam Masala Spiced Eggnog

Garam Masala Spiced Eggnog

You can just as easily buy a carton of eggnog at your supermarket and simply add the Garam Masala to spice it up, but homemade eggnog is quite simple if you choose to make it yourself.

Ingredients:

• 6 Whole eggs

• 3 C Whole milk

• 8 Tbs Sugar

• 3 tsp Vanilla extract

• 1 tsp Teeny Tiny Spice Company Garam Masala

Instructions:

1. In a large bowl, beat eggs using an electric beater or mix in a stand mixer.

2. By turn, add milk and sugar.

3. Continue beating until mixture thickens slightly.

4. Add in vanilla and Garam Masala.

5. Cover with wrap and refrigerate until well-chilled

​​​​​​​Chocolate Chili Hot Cocoa

Chocolate Chili Hot Cocoa

Ingredients:

• 2 Tbs Unsweetened cocoa powder

• 2 Tbs Powdered sugar

• 1/3 C Hot water

• 1 C Milk

• 1/2 – 1 tsp Teeny Tiny Spice Company Chocolate Chili blend

• 1/4 tsp Vanilla

 Instructions:

1. Boil water, vanilla, cocoa powder, powdered sugar and Chocolate Chili in a small saucepan over medium heat.

2. Add milk, stir and heat to just below a boil.

3. Enjoy.

Four Spice Fat Bombs

Four Spice Fat Bombs

Ingredients:

• 1/2 C Nut butter

• 1/2 C Coconut cream (could use coconut oil)

• 1/4 C Chopped nuts (I used almonds)

• 2 tsp Teeny Tiny Spice French Four Spice

• 2 tsp Vanilla extract

Ingredients:

1. Put all ingredients in the food processor, except for the chopped nuts, and blend until smooth.

2. Transfer to a bowl and hand mix in the chopped nuts.

3. Scoop into molds or take a small mellon baller or scoop and sccop them onto a plate or small tray.

4. Chill in freezer for 30 minutes or until solid.

5. Remove from molds/tray and store in a container in the freezer or the refrigerator. These will likely melt if stored at room temp.

Banana Five Spice Chia Pudding

Banana Five Spice Chia Pudding

Ingredients:

• 1 Large ripe banana

• 1 C Milk of choice

• 2 Tbs Chia seeds

• 1 Tbs honey

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

 Instructions:

1. Blend banana, milk, spice, and honey in the blender until well combined.

2. Pour into a jar, then scoop in chia seeds. Close, sealing well, and shake to combine.

3. Refrigerate for a few hours before serving.

Spiced Tahini Cookies

Spiced Tahini Cookies

Ingredients:

• 1 Cup Tahini - Sesame Seed Butter (or nut butter of choice

• 1 Egg

• 1 Pinch Baking powder

• 3 Tbs Coconut sugar, honey, or sugar

• 1-2 tsp Teeny Tiny Spice Company Garam Masala or French Four Spice

• 1 Splash vanilla extract

 Instructions:

1. Preheat oven to 350℉.

2. Combine all ingredients until a thick, slightly wet dough forms.

3. Scoop with a tablespoon onto a baking sheet lined with parchment paper.

4. Bake for 12-15 minutes until done. About 5 minutes through, you can carefully remove them, slightly flatten the scooped dough balls, then continue baking.

Spiced Cashew Milk

Spiced Cashew Milk

Ingredients:

• 1/2 Cup cashews, soaked in 2 cups of water overnight

• 1 Tbs Honey

• 1/4-1/2 tsp Teeny Tiny Spice Garam Masala or French Four Spice

Instructions:

1. Blend in a high powered blender until nuts are completely broken down into the liquid, sift through a nut milk bag or cheesecloth, and store in jar in your fridge, 

Garam Masala Fat Bombs

Garam Masala Fat Bombs

Ingredients:

• 1/2 C Coconut butter

• 1/2 C Brazil nut butter

• 1/2 C Chopped almonds

• 1 tsp Vanilla

• 1 tsp Teeny Tiny Spice Company Garam Masala

• 1/4 tsp Cinnamon

• 1 Tbs Cacao powder

• Raw Coconut flakes

Instructions:

1. Mix ingredients (minus the coconut) to combine well.

2. Scoop into small compact balls, then roll in the raw coconut. 

Flourless Chocolate Cookies

Flourless Chocolate Cookies

Ingredients:

• 6 oz Nut butter (I used a chocolate hazelnut butter for this batch. You can use any nut butter like almond or cashew, but if you use a plain nut butter and want chocolate, add a tablespoon or so of cacao powder in addition to the nut butter. If you use an unsweetened nut butter, add a few tablespoons of honey to sweeten the mixture.)

• 2 Eggs

• 2 tsp Teeny Tiny Spice Chocolate Chili Spice, Garam Masala or French Four Spice

• 1/2 tsp Baking powder

• Pinch of Salt

 Instructions:

1. Combine all ingredients and mix well.

2. Spoon out by tablespoon onto a parchment paper lined baking sheet and bake at 350℉ for 10 minutes or until cooked through.

3. Serve warm and enjoy :) 

French Four Spice Vanilla Custard

French Four Spice Vanilla Custard

Ingredients:

• 1/4 C Coconut sugar

• 1/3 C Coconut Milk

• 1/2 tsp Teeny Tiny French Four Spice

• 2 Eggs

• Drizzle of vanilla extract

• Extra sugar for dusting

• Toppings: optional, pomegranate, pistachio

Instructions:

1. Preheat oven to 325℉. Take a small loaf pan and fill with water, then put a small cloth towel along the bottom. Place 2 greased and sugar dusted ramekins on the towel (it should be completely submerged in water. The towel will help keep the ramekins in place.)

2. Combine sugar, milk, spice, eggs, and vanilla.

3. Pour into ramekins and bake for 45-50 minutes. 

4. Sprinkle with toppings and enjoy!

Spiced Coconut Cashew Bark

Spiced Coconut Cashew Bark

Ingredients:

• 1 1/2 C Shredded coconut

• 1/2 C Cashews

• 2 Tbs Coconut oil

• 1 Tbs Maple syrup or honey

• Pinch of Teeny Tiny Spice French Four Spice or Garam Masala

• Toppings: raisins, pistachio, pomegranate

 Instructions:

1.In a high power food processor or blender, combine shredded coconut and cashews until a butter forms. Alternatively, you can just combine 3 parts coconut butter, to 1 part cashew or almond butter to create the same.

2. Melt coconut oil over low heat, stir in maple or honey, then add nut butter and spice.  Mix well.

3. Pour mixture onto a parchment paper lined baking sheet and sprinkle with toppings. Freeze until firm, break into pieces and serve. 

Spiced Pumpkin Souffle

Spiced Pumpkin Souffle

Ingredients:

• 4 Egg whites

• 3 Egg yolks

• 2 Tbs Pumpkin puree

• 1 Tbs Honey

• 2 Tbs Coconut sugar (Grind in a coffee grinder to make it very fine)

• 1/2 tsp Teeny Tiny Spice Garam Masala (add more for a stronger flavor)

 Instructions:

1. Preheat oven to 350℉, grease 4 ramekins with coconut oil and dust with coconut sugar.

2. in a small bowl, combine honey, pumpkin, yolks, and spice. 

3. In a stand mixer or using a hand mixer, whip the eggs until foamy and firm, with peaks forming, adding in coconut sugar while whipping. 

4. After whipping, slowly fold in the pumpkin mixture. 

5. Fill ramekins and bake for about 20-25 minutes or until set.

Fig Jam

Fig Jam

Ingredients:

• 1/2 Pound of fresh figs

• 2/3 C Water (divided into 1/3 cups)

• 1/3 C Coconut sugar

• 1 tsp Teeny Tiny Spice Garam Masala

• Juice of half a lemon

 Instructions:

1. Remove stems then chop and dice figs. Add to a pot on the stove and turn heat to medium.

2. Add 1/3 cup of water and 1/3 cup of coconut sugar and bring to a low boil.

3. Figs should begin to break down and thicken up as they cook. Add lemon juice and continue to stir. 

4. When most of the water has evaporated and figs and sugar have thickened, add 1/3 cup more of water and boil low until it's almost gelled.

5. Remove from stove and let cool before processing. Empty contents into a food processor and blend. Scrape into a jar and refrigerate to store.  

Garam Masala Chocolate Truffles

Garam Masala Chocolate Truffles

Makes around 10 truffles

Ingredients:

• 1 C Pitted dates (around 20)

• 1/2 C Chopped walnuts

• 1 Tbs Ghee or coconut oil

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

• Cacao powder for rolling

 Instructions:

1. In a food processor, chop dates until well diced, not quite to a paste form. 

2. Add 1 Tbs melted ghee and blend.

3. Add walnuts and spice, and continue to chop.

4. When ingredients are all chopped and fine, remove and place in a bowl. The mixture should be a thick, grainy batter.

5. Scoop with a tablespoon, then roll into a compact ball and roll in cacao powder.

6. Repeat with the rest of the mixture and store in the refrigerator before serving. 

Spiced Citrus Custard

Spiced Citrus Custard

for 2 custards

Ingredients:

• 1/3 C Coconut milk

• 2 Eggs

• 2 Tbs Coconut sugar

• Juice (and rind) of half an Ojai Pixie (or small citrus fruit)

• 1 Pinch of Teeny Tiny Spice Persian Adwiya

 Instructions:

1. Preheat oven to 325℉.

2. Grease 2 small ramekins and sprinkle with coconut sugar.

3. Fill a pan with water and place ramekins inside. The water should come close to the top of the custard dishes. This is what will cook the custard. If you notice your ramekins sliding, put a small towel inside (wet) and set them on top of that. Be sure water is covering the cloth.

4. Combine coconut milk, sugar, eggs, juice, spice, and some zest from the citrus rind. Pour this mixture into the ramekins and bake for 45 minutes at 325℉.

5. Remove carefully (don't spill the water!).

6. Add some citrus zest to top and serve warm or chilled.