Classic baking spice made from whole organic Ceylon cinnamon, ground ginger, nutmeg, allspice, vanilla, clove and mace. SALT FREE.
As the name suggests, this is THE spice for pumpkin pie, but also delightful in any fruit or custard based pie. Or coffee cake. Or muffin or cookie. Try adding to your next chocolate dessert for a south of the border experience.
Dust lightly over eggnog, or other festive whipped cream topped beverages.
Add to your pancake or french toast batter for that special breakfast treat.
Use in any coffeecake or bread recipe that calls for baking spice.
Mix with sugar and butter for the perfect sweet potato or winter squash topping.
Sprinkle over coffee ground before brewing for a holiday spiced brew.
Peachy Bourbon Bread Pudding
~Serves a crowd~
4 large eggs
1 cup whole milk
1 cup heavy cream
1/2 cup brown sugar
2 – 3 tsp PUNKN®
1 tsp salt
8 cups cubed bread, dried out
4 Tbsp butter, chopped, plus extra for greasing pan
3 fresh (or frozen) peaches, cubed
2 Tbsp butter
1/4 cup water
1 cup cane sugar
1 cup heavy cream
1/4 cup bourbon
Whisk eggs, milk, cream, brown sugar, PUNKN®, and salt in a large bowl until well combined. Add bread and toss. Cover and refrigerate overnight.
Preheat oven to 350 deg. Gently fold peaches and butter into soaked bread. Turn into buttered baking dish, cover loosely, and bake about 45 minutes. Uncover and bake another 20-30 minutes.
Melt butter In a medium size sauce pan over medium high heat, and then stir in water and sugar. Cook without stirring about 5 minutes, until syrup is lightly browned. Slowly stir in heavy cream, remove from heat, and whisk in bourbon. Serve warm.
Mexican Hot Chocolate Cake
~serves a crowd~
Add PUNKN to your favorite chocolate cake recipe. Add a little more to the buttercream and ganache. For an extra surprise, just a pinch of cayenne will take this chocolate treat over the top. The perfect Cinco de Mayo celebratory dessert!
