Author Archives: Amanda
If you need a chocolate fix and can’t decide between brownies, cake or fudge- make Frank’s Chocolate Cinnamon Cake and enjoy all three. The cake is dense and moist like a brownie, the frosting is like fudge, and the two combine to create the ultimate chocolate cake. Thanks, Frank!
Take your cinnamon rolls from simple to sensational with the addition of pumpkin and Kashmiri Garam Masala. When I started looking for a pumpkin dessert, because it is that time of year, the thought of pies, cookies and loaves just seemed…boring. Enter the pumpkin cinnamon roll. I was SOLD as soon as I saw this post on Smitten Kitchen, and in making them found the recipe spot on! I barely adapted it, just a little spice make-over with one of our secret ingredients, Kashmiri Garam Masala, and some maple in the frosting. The results should be illegal. I know I say that about all the desserts, but this one is seriously irresistible.
We opted for maple syrup and buttermilk in the glaze to round out the flavor profile. Next time I think trying coconut oil in place of some of the butter could be tasty, and orange in the frosting. Stay tuned! This one will definitely be back.
While the glaze does put them over-the-top, these beauties are so delicious they could stand alone…or with butter…or with maple syrup.
This delicious fall soup is perfectly spiced with warm heat from our Chorizo Bomb and sultry smoke from our perennial favorite, smoked paprika. Cooking your own pumpkin for this recipe is really easy, but the canned pureé works fine as well. Serve it up with crusty bread and a nice porter or stout and you’ve got an instant Oktoberfest!
These tasty nuts are a wonderful blend of savory and sweet. Use them as a garnish on our Southwest Pumpkin Soup or simply for snacking.
Two great things come together in the Seattle Spice Shop Mysteries– a great mystery story and some great recipes! Inspired in turn by the Pike Place Market food scene and all the spice therein, Montana author Leslie Budewitz has created a feast for the senses.
Leslie was good enough to share a recipe from the first book in this series with us, and it’s delicious! Here’s what she has to say about it……
“Inspiration for this recipe comes from the potatoes and broccolini in the Market. A hybrid of traditional broccoli and gai lan, also called Chinese broccoli or Chinese kale, broccolini has long, slender stalks with small florets and kale-like leaves, and a peppery taste that holds up well when cooked. If you can’t find it, use traditional broccoli or broccoli raab. Traditional broccoli can be hard to find with the stalks intact, but the search is worth the effort. Use a paring knife or vegetable peeler to cut out any knots and peel off the tough skin. Those stalks carry a lot of flavor and vitamins and minerals.
If you don’t have a chance to pop into the Spice Shop for Herbes de Provence, make your own with whatever you have on hand. Herbes de Provence are spectacular sprinkled on sautéed potatoes, rubbed on chicken before grilling, or best of all, in roast chicken and potatoes. Add them to a lamb or a vegetable stew—think eggplant, tomatoes, and zucchini, maybe some cannellini (white beans). Use them to season homemade croutons or tomato sauce.
You can also wrap a teaspoon of Herbes de Provence in cheese cloth and tie with kitchen string to make an herb bouquet, also called a bouquet garni. Drop it into a small jar of olive oil for a few days to make an infusion for salads or sautées.
For this recipe- don’t skimp on the Parmesan on top! If you need to cut it because you’re watching sodium—Parmesan is naturally low in fat—reduce the amount that goes in the egg mixture. The cheese on top broils to such lovely salty, crunchy perfection—you don’t want to miss that!
For dinner, serve with a green salad and crunchy bread, and a white wine—a light non-oaky Chardonnay, a Pinot Grigio, or any white with a clean, crisp touch.”
The stories and recipes just keep coming so connect with Leslie her on her website, http://www.LeslieBudewitz.com, on Facebook, http://www.Facebook.com/LeslieBudewitzAuthor, or on Twitter http://www.Twitter.com/LeslieBudewitz.
Her latest book, Butter off Dead will be hot off the presses July 7th!!!!
I love a simple combination where all the ingredients are balanced and the flavors blend perfectly. This tropical smoothie with turmeric is a great example. Any number of ingredients would make a great add-in, from coconut and vanilla to ginger and cayenne- but if you really want to taste the turmeric, keep it simple! Everyone is raving about the super-spice these days and touting the health benefits of turmeric, so pop some into your morning smoothie and enjoy the flavors too!