RECIPES

For more ideas and pics of recipes from our friends, check out our Facebook page at: www.facebook.com/BoutiqueTreatsSugar

Many of our recipes can be used with a variety of our sugar flavors or spice mixes. If you see a good recipe, but have a different flavor - try it!  And we are always interested in hearing back from you about how YOU like to use 

Boutique Treats.

Slow Cooker Wild Rice Pudding

This time of year I'm usually looking to eat a little healthier and heartier. It's a tricky balance! This recipe takes little effort and is full of nutrition and hearty whole grains.

What you will need: (4 servings)

3/4 C wild and/or brown rice

2 C milk, coconut milk, or almond milk

1/4 C of your favorite spiced sugar (I used Spice Cake)

1 T butter or coconut oil
a big pinch of salt

optional add-ins: raisins, sultanas, chopped apples or dried fruits, berries, chia seeds...

optional toppings: toasted nuts or seeds, a splash of cream or yogurt, a spoonful of jam or nut butter, chocolate chips, thin strips of candied ginger or orange zest, whipped cream...

What you do:

Melt the butter or coconut oil in the crock pot and spread it around to coat the bottom. Add the rest of the ingredients plus any optional add-ins, stir, cover, and cook on low for 4 1/2 hrs or on high for 2 1/2 hrs.  

When it's done and the rice is tender dish it up and eat it as-is or with desired toppings. It's fun to set out a little buffet of optional toppings and let each person create their own. It makes a terrific breakfast, or can be served with sweet accompaniments and whipped cream for dessert!

Tapas Party

I love having a few quick, easy snack recipes in my back pocket for parties and guests. Our spice mixes can make throwing a variety of tapas on the table come together in a snap. Here are some of the ways I like to use them...




CREOLE Ranch Dip:
1 C sour cream
1-2 T Creole seasoning

*Stir to combine and serve with chips or raw veggies.


Chimichurri with HAVANA:
1/2 C fresh, chopped Italian parsley
1/2 C fresh, chopped cilantro
1/4 C white wine vinegar
1/2 C olive oil
1 fresh, chopped garlic clove
1 T Havana seasoning
pinch of red pepper flakes (optional)

*Just zip it all up in a blender or food processor and serve with plantain chips, tortilla chips, or with raw veggies.


SUGO Infused Olive Oil:
1/2 C olive oil
1 T Sugo seasoning 
splash of basalmic vinegar (optional)

*Mix together and serve with tuscan bread or raw veggies for dipping.


MOROCCAN Cream Cheese Spread:
1 C cream cheese, goat cheese, or a mixture of both
1 T Moroccan Tagine Spice Mix
1/2 C chopped dried apricots or greek olives (optional)
Sesame crackers or celery sticks

*Stir the cream cheese and Moroccan Tagine spice mix together until blended. Spread onto sesame crackers or into celery sticks. Top with chopped apricots or greek olives. 


TEXAS CHILI Bean Dip:
2 cans of refried beans (or 2 cans pinto beans + 2 T olive oil - mashed)
2 T Texas Chili Spice Mix 


*Stir to blend, warm, and serve with corn chips. If it seems too thick just stir in a little water. This can also be done with a small block of melted Velveeta.


Turkey Soup with Sugo Italian Seasoning

Each holiday we find ourselves with a pretty good stockpile of leftover turkey. It seems like a good idea at the time to bring home a giant storage bag of turkey from Nana's house, but after that coveted turkey sandwich we need a game plan for the rest of it. This recipe is flexible to whatever you end up having on hand. If you don't end up with any bones for the stock, you'll need to use pre-made or purchased chicken stock instead of water. But don't let all that run you off. It takes a while, but it's really easy and so worth it. In this one we use our Sugo seasoning because the herbs and fennel seed go amazingly well with poultry. If you don't like fennel, or have a cajun fried turkey to deal with, you can use Creole seasoning instead.

OK. Here we go.

What you will need:
Left over turkey meat and bones (remove skin)
2 C of water per serving of meat that you have to work with (1/4 C meat = 1 serving)
1 tsp Sugo Italian Seasoning per 2 C water
1/2 C barley or brown/wild rice (for an 8-12 C pot)
1/4 C chopped veg per 2 C water - carrots, celery, onion, etc - whatever was left on that veggie tray besides broccoli can get cut up and thrown in depending on your preferences. 
extra salt to taste
a big pot


What you do:
Boil your meat and bones in the water for an hour. Don't freak out too much about proportions. It's not exact science and you'll have veggies and grains in there too to make it go around. For example: if you have a turkey leg plus 2 C of meat left over, throw it all in a big pot with 8-12 C of water and boil it. Remove the bones and be sure to get all the meat off of them. Careful - it's hot. If you think there might be little bits of bone in there, strain it.
If you never had bones to work with in the first place, just bring your meat to a boil in the right amount of chicken broth.
Add your meat back into the broth (that you made!) plus the seasoning (for a big pot of 10ish cups I use about 2 T of seasoning) and barley/wild rice. Boil to nearly cook the barley - about 35 minutes. Check your broth for salt and seasoning. Add more if it needs it. Add your veg and cook an additional 10 minutes.
You just used Thanksgiving leftovers to make a fabulous soup from scratch. You win at life! You are amazing! Serve it with any surviving dinner rolls and finish off that pie for goodness sake.

*If you want to use white rice or pasta instead of barley, go ahead and throw your veg in at the same time as the rice/pasta and adjust the cooking time to the package directions (white rice=20 min, pasta varies). 

Bean and Corn Salad with Havana spice mix

I can always go for something fresh and simple. This salad is a snap to put together and can double as a salsa when served with tortilla chips. Use any kind of bean you like and fresh or frozen corn instead of canned if you prefer. Double the recipe to serve more than four.

What you need:

1 can black eyed peas or other bean - drained and rinsed

1 can corn - drained

1/2 green bell pepper - diced

1/2 C diced tomato

1/2 C diced cucumber

1/4 C sliced black or green olives

1 avocado - cut into cubes

1/4 C chopped cilantro

juice of 1 lime

1/4 C olive oil

1 tsp Havana spice mix

salt/pepper to taste

What you do:

Stir the lime juice, olive oil, and Havana spice mix in a medium sized bowl. Add everything else. If you want it spicy, dice a seeded jalepeno or thai chili in there too. Season with salt and pepper to taste. That's it! Now eat it like a salad, a veg taco filling, or as a salsa with chips.

Swirly Bread with Signature Spiced Sugar

Let's get this squared away right up front - there is no shame in buying a tube of refrigerated bread dough, rolling it out, and following this recipe with it if you are just not into making bread from scratch. But, in case your car is in the shop, like mine, and you have nothing else to do.....

I'm pretty sure there is nobody on earth who doesn't like fresh bread. Swirl some butter and spiced sugar through it and you have the stuff they must certainly eat in heaven.  I like the citrus notes in Signature Spiced, but you really could use any of our specialty sugars except Peppermint. I think Granulated Chocolate or Gingerbread Sugar might make something extra special.

What You Need (makes 2 loaves):

For the dough -

6 C all-purpose flour

1 pkg active dry yeast

2 1/4 C milk

2 T plain white sugar

1 T butter

2 tsp salt

For the swirl -

1 stick butter (sliced into tablespoons)

1/2 C Signature Spiced Sugar (or any of our other specialty sugars)

What You Do:

In a standing mixer bowl, combine 3 C flour + the yeast.

In a med saucepan, stir and heat the milk, butter, white sugar, and salt over low heat until it reaches 120 degrees. This part is very important.

Add the hot liquid to the flour+yeast and beat on low to combine. Then beat on high for 3 minutes.

Switch to the kneading hook, or turn the dough out onto a floured surface and knead for 5-10 minutes until it is elastic and smooth.

Lightly oil a large bowl and let the dough rise for an hour with a damp tea towel over it.

Punch down the dough, divide it into two equal pieces, and roll each of them out onto a floured surface into 6X18" rectangles.

Place the butter pats all over the tops of the the rolled-out dough. Now sprinkle 1/4 C of spiced sugar on top of each one.

Starting from the short end, roll each rectangle up jelly roll style and place them into greased 4X8 loaf pans.

Cover the loaves with a damp tea towel and let them rise 30 more minutes - or until they have doubled in size.

Bake the loaves in a pre-heated 350 degree oven for 30 minutes.

Remove them from the pans (or they will get soggy) and allow them to cool on a cooling rack before slicing. Serve toasted with butter or all by itself. While it takes a long time, it's really not that hard and so very worth the effort for a special occasion or to share with a friend. The loaves last up to a week (in theory - they will get gobbled up before that) and I suggest storing them wrapped up in the fridge.

Gingersnap Sandwich Cookies (with Vanilla-Chai cream cheese filling!)

My favorite flavor of the Autumn season is, by far, ginger. Gingerbread, gingersnaps, candied ginger, ginger tea....I love the warm spiciness of it all!
Here is a super simple gingery treat that literally comes together in minutes.  You can make your own ginger cookies or you can simply buy a bag of your favorite brand. I like Stauffer's because they are crispy and spicy, which works well for this filling.

What You Need:
24 gingersnap cookies
1/4 C cream cheese (softened)
1 T Vanilla-Chai sugar (also works well with Signature Spiced, Spice Cake, or Gingerbread Sugar)

What You Do:
Whisk the cream cheese and Vanilla-Chai Sugar in a bowl.
Spread about a tsp of cream cheese mixture on the back side of a gingersnap and gently press another one on top.
Presto! This should make about 12 sandwich cookies.


This mixture is also amazing on toasted bagels and apple slices! In that case you could use almost any of the specialty sugars we offer. I just think the Vanilla-Chai and the Signature Spiced work best against the ginger in the gingersnaps, but on apples and bagels...anything goes! Get creative! Enjoy!

Spiced Fig Butter

With the summer fig season just behind us, my sister was looking for some way to use up the  rapidly ripening fruit from her tree.  She found a wonderful crock-pot recipe for spiced fig butter, jarred it up, and gave it to family and friends. It's so delicious! 
Here is that recipe, which I have adapted for use with almost any of our specialty sugars as well as with a variety of similarly textured fruits: apricots, plumbs, peaches, berries...pumpkin???, apples??? Give it a try!

What you will need:
2 lbs ripe, pealed fruit (if you're using figs - that's about 20)
2 C specialty sugar: Gingerbread, Spice Cake, and Signature Spiced all work very well.
1/4 C molasses

What you do:
So easy.  Just stir all of the ingredients into your slow cooker, cover, cook on low for 4 hours, let it cool to room temp, break up any chunks with an emersion blender (or zip it up in a food processor), and transfer it to sterilized jars. It will keep in the fridge for 3 months.

Because the spices in this recipe are reminiscent of the Fall, utilize it for gifts and treats when the holidays come around by freezing that ripe, seasonal fruit you don't want going to waste and thawing it out for use in November!

DIY Spiced Olives

I'm a freak for all things pickled. The relish tray is my favorite part of Thanksgiving dinner. I frequent the fancy olive bar at Whole Foods. I pick out all of the spicy carrots in the jalepenos at Mexican restaurants. I have a problem - but it's not one I can't solve! I learned it's actually pretty easy to pickle your own veggies and olives.  The only real problem is restraining your temptation to open them early before they have cured. 
Here is a recipe for home-made spiced olives, but you could substitute the olives for fresh, sliced cucumber, carrots, zucchini, peppers, sweet red onions, okra, those little baby corns...really almost anything. If you want to make less than a quart, just remember there are 4 cups in a quart and reduce the ingredients accordingly. Enjoy!

What you will need per 1 quart jar:
1 quart size canning jar
3-4 C olives (any kind)
1 1/2 C vinegar
2 C water
1 T kosher salt
1/4 C of your favorite Boutique Treats spice mix (They all work! Just go with what you like. I used Sugo.)

Optional: any combo of sliced onions, garlic cloves, serrano pepper, red bell pepper, etc.

Directions:
Rinse the brine or oil off your olives. Heat the water, vinegar, salt, and spices just to a simmer on the stove and stir to dissolve the salt. Add your olives/veg plus any optional ingredients to the jar. Pour the vinegar mixture over the olives. Make sure they are covered completely by the liquid and leave 1/4" of space at the top of the jar. Tightly screw on the lid.

Let them cool at room temperature and then put them in the refrigerator to season. (Unless you are an expert canner, these need to be kept in the fridge). Let them sit 2 weeks in the fridge before eating them. It's so hard to wait, but I believe in you!

Cacoffee

Here's something amazing - you can brew roasted, ground cacao beans like coffee! I tried it. It's so unique and healthy and delicious. To be honest, it works best in a french press, but you can also make it with a percolator or regular coffee maker.

For our pre-sweetened version, use one tablespoon of Granulated Chocolate per 6 oz of water.


Don't expect it to taste like hot cocoa...that's not what it is. It's a new thing! It's brewed cacao bean! Rich with roasted, nutty flavor and a mild, spiced sweetness - it's a great little pick-me-up. I bet it's also really good on ice with a splash of cream!



*to inquire about or order Granulated Chocolate, please leave a message on our Facebook page at: www.facebook.com/BoutiqueTreatsSugar

Date-Pecan Truffles

Happy New Year! With new year resolutions hanging over my head, and this impossible sweet tooth I developed over the holidays, I have been looking for some healthy compromises. A good friend of mine, who has been experimenting with raw-food recipes, introduced me to a date-nut crumble that she served with freshly chopped apples as dessert. It was so delicious that it inspired me to see what I could do to naughty it up just a bit and turn it into a bite-sized treat.

This recipe can be adjusted to your likeness, as long as you keep the relative proportions, and can be used with a variety of our specialty sugars.  I think it goes especially well with Vanilla-Chai or Signatures Spiced, but I bet it would also be fantastic with Spice Cake, Gingerbread, or even Mayan Mocha! 

What you will need:
1 C unsalted, raw pecans or pecan pieces
1 C dates
1/2 C unsweetened, finely shredded coconut
1 T Vanilla-Chai Sugar (also works with Mayan Mocha, Spice Cake, Canela Latte, or Signature Spiced Sugar)
a good pinch of sea salt

Stir your sugar and coconut together in a bowl and set aside.

Toast your pecans on a sheet pan under the oven broiler for a few minutes, until they start to smell toasty. Watch closely that they don't begin to burn. Pulse your warm pecans with your dates and a pinch of salt in a food processor until they can hold a shape when squeezed together.

Form a small spoonfuls of the mixture into little cubes or balls, roll them in the coconut-sugar mixture, and place them on a sheet pan. When you are finished, refrigerate them for about a half an hour to allow them to set up a bit before serving. If any left-overs survive, you can keep them stored in the fridge for several weeks to take care of that persistent sweet tooth, without feeling too bad about it!  

These beautiful, fun treats also make great gifts when packaged in a pretty jar, and can fake out most kids as candy for a wholesome snack that's full of protein, fiber, and nutrition. Enjoy!

Spiced Simple Syrup 

The holidays are here! Time to eat, drink and be merry with friends, neighbors, family, co-workers....wow, that's exhausting! Here's a really easy recipe for a tasty little syrup you can keep on hand and use at any last second to fancy up your beverages. I used Spice Cake here, but it would work just as well with Signature Spiced, Gingerbread, or Vanilla-Chai. You could even make it with Peppermint!

What you will need:
2 C spiced sugar (Signature Spiced, Spice Cake, Vanilla-Chai, Peppermint, and Gingerbread Sugar all work well)
3 C water

Directions:
Bring your spiced sugar and water to a boil in a medium sized sauce pan. Reduce the heat and simmer for 10 minutes. Allow it to cool and transfer it to a jar or container and store it in the fridge or freezer.  


That's it! Now you have it ready to add to chilled wine for a spiced sangria. You can add it to hot apple juice and create instant cider. You can add a few teaspoons to a glass of champagne, rum, or bourbon and win hostess of the year for world's most fabulous cocktail! Add it to coffee, tea, or punch. Use it with cooked apples and cranberries for an amazing holiday compote, ice cream topping, or pie filling.  There are endless things you can create. Let us know what you come up with!

Rice Pudding - with Signature Spiced Sugar 

Couldn't you go for a warm bowl of creamy, comforting rice pudding? It makes a great breakfast or dessert. In this recipe I substituted white sugar for Signature Spiced Sugar because it hits all the right notes: cinnamon, clove, nutmeg, citrus...but you could easily use Spice Cake or Canela Latte if you prefer. I like to add a cinnamon stick to bump up the cinnamon flavor as well!

What you will need:
8 C whole milk
1 C white or arborio rice
3/4 C Signature Spiced Sugar (also works with any other Specialty Sugar, except for Peppermint)
2 T butter

Directions:
In a large pot, melt the butter.  Saute the rice (and cinnamon stick if using) with the butter for a minute on med heat and stir. Add the milk and bring just to a boil.  

Lower the heat and continue to stir and cook for 25 minutes.  Stir in the sugar ad continue to cook and stir at a low simmer for 20-30 more minutes until the rice is very soft and creamy.  Remove the cinnamon stick, rest to cool for a few minutes, and serve warm!

Cajun Grilled Ham - with Creole spice mix 

Now this is southern, y'all. You know how it is when you have a family gathering and get sent home with a giant ziplock bag of left over ham. Sure, you could use it for sandwiches, and beans, and breakfast.....but you'll want to save a little for this idea: cajun grilled ham.  There's nothing to it. Just brown that sucker up with some spices.

What you'll need:

Thickly sliced, fully cooked ham

Creole Cajun Seasoning

A little cooking oil

Heat up your skillet over medium heat with a drizzle of oil (I like to use cast iron for great caramelization). Sprinkle your ham with a good dose of the Creole seasoning and brown it in your skillet on both sides. Since it's fully cooked already, you are just going for color here. Render any bits of fat out and get that seasoning nicely browned into it.  

I did this the other night as a quick dinner for the kids with some fresh bread and frozen veggies.  The Creole just takes it from plain to pow! You won't even remember that you are eating left overs.

*To order Creole All-Purpose Cajun Seasoning, please message us at www.facebook.com/BoutiqueTreatsSugar.

$9.00 8 oz jar / $17.00 16 oz jar 

Tacos! - with Texas Chili spice mix 

We once had an international student living with us in our home from the beautiful nation of Zimbabwe. It was here that she first tasted her forever favorite Texan-American food - TACOS! Whenever I can, I love to send her a packet of seasoning so she can make them at home. It's so easy to make great tacos when you have a great seasoning. Here's how I do it...

What you will need:

1 lb ground beef

2 T Texas Chili spice mix

1 T tomato paste

1/2 C vegetable broth or water

cooking oil

taco shells and fixin's

Brown your ground beef in a skillet with a little cooking oil. Stir in the spice mix. Stir in the tomato paste and broth. Cover and simmer for 10 minutes. That's it. You're done! No chemicals. No artificial colors or flavors. No preservatives or anti-caking agents. All-natural is the way to go on this one, and you will taste the difference.

I suppose it would work just as well with shredded chicken or even beans if you wanted to go veg!

*To order Texas Chili spice mix, please message us at www.facebook.com/BoutiqueTreatsSugar.
$9.00 8 oz jar / $17.00 16 oz jar 

Pasta with Sugo 

In Italian "sugo" means "sauce", and I can't think of a better use for our Sugo seasoning. They were made for each other! This recipe for pasta with sauce is SO EASY - you seriously won't believe you just made a sauce from scratch. It is lighter than the stuff that comes out of a jar too, so my kids like it better.  In fact, it's my son's favorite pasta dish! Try it with ziti or rigatoni so your sauce gets caught in those yummy little holes!

What you will need:

1 lb ground meat (I like to use a mixture of pork and beef)

12 oz uncooked pasta

8 oz tomato paste

2 T Sugo Italian Seasoning

3 C hot water

olive oil

extra salt to taste

Boil a big pot of water for your pasta. Meanwhile, heat a few tablespoons of olive oil in a large, high-sided skillet.  Brown your meat in the oil with the Sugo seasoning. Add the tomato paste and stir it in. Ladle in the 3 C hot water from your pasta pot. Now stir and let that simmer and reduce, uncovered, while you cook your pasta.

Cook your pasta for two minutes less than the package directions. (Ex: if the package says 10 minutes, cook it for 8). Scoop your almost cooked pasta out of the water with a slotted spoon and cook it in your sauce for the last 2 minutes. Make sure you stir it around to get all the pasta in the sauce while it's cooking.

You did it!  Garnish with chopped parsley and lots of freshly grated parmesan cheese. I love to serve this with a raw fennel and celery salad (see below for recipe!) 

*To order Sugo Italian Seasoning, please message us at www.facebook.com/BoutiqueTreatsSugar
8 oz $9.00 16 oz $17.00

*Bonus recipe! 

Classic Fennel and Celery Salad

Mix together:

1 fennel bulb - trimmed, washed, and thinly sliced

5 celery stalks - trimmed, washed, and thinly sliced

segments from 2 oranges (fruit only)

juice from 1 small lemon

5 T good quality olive oil

salt/pepper to taste

Gingerbread Pumpkin Pancakes 

Everybody is feeling pumpkiny this time of year! My kids look forward to pumpkin season for this recipe alone - Gingerbread Pumpkin Pancakes. They are super easy to make and really delicious. The pumpkin makes them a little denser than regular pancakes, so they also stick with you longer. We love them.

What you will need for a big batch:
3 C scratch pancake mix (recipe below) or Bisquick
1/2 C Gingerbread Sugar (also works with Spice Cake, Signature Spiced, and Canela Latte Sugar)
2 eggs
2 T vegetable oil, coconut oil, or melted butter
1 can of pumpkin or 2 C pureed fresh pumpkin
1 C water or milk

Directions:  
Preheat your skillet over medium heat.
In a large bowl, whisk the eggs and sugar together. Stir in the oil, pumpkin, and water.
  
Add the pancake mix little by little util it is all incorporated. If your batter looks too runny - add more mix. If it looks too stiff  - add more water.

Cook your pancakes! These take a little longer, so be patient. Reduce your heat if they are cooking too fast on the outside and not the inside. You have to wait for it.....not my favorite part.  But so worth it!

Since these guys are already sweetened, you can just hit them with a little butter and maybe a sprinkle of powdered sugar for prettiness.  If you really want to go for it, real maple syrup pairs divinely with these flavors. Actually, bacon goes well with these flavors too.  That lovely combo make a crisp Saturday morning feel extra special. So here's to fall and all its pumpkin glory!

Scratch Pancake Mix:
4 C flour
3 T baking powder
2 tsp baking soda
1 tsp salt
Save it in an airtight container for pancake day! If you are making plain pancakes, use 1 C mix + 1 T sugar + 1 egg + 1 C milk. Easy!

*To order Gingerbread Sugar, please message us at www.facebook.com/BoutiqueTreatsSugar.
$7.00 8 oz jar / $13.00 16 oz jar 

Jambalaya 

Who can resist it? The name itself is irresistible! Jambalaya is incredibly versatile, easy to make, and full of flavor. It goes a long way around the table, so it's great for company and tailgating parties. Here's my version, using our Creole Cajun Seasoning.

What you will need:
1 link of sausage - cut into slices or chunks
1 -2 chicken breasts - cut into slices or chunks
1 small yellow onion - diced
1 green bell pepper - diced
2 T Creole Cajun Seasoning
2 C rice
4 C vegetable or chicken broth (or water)
1 T tomato paste
cooking oil
extra salt/pepper/hot sauce to taste

Directions:
Brown your sausage in a skillet and render some of its fat.  Remove the sausage to a bowl and set aside.  Add the chicken to the rendered fat plus 1 T Creole Cajun Seasoning and stir it around to cook it through. Remove the chicken to the side as well.  

This may seem like a silly step, but it really does help with flavor development.  Next add a bit of oil to the pan and saute' your onions and green peppers. Don't over cook them because you are about to cook them some more with the rice.  

Add the rice! Saute' it all together for a few minutes and then add 1 more T of the Creole Cajun Seasoning, a pinch more salt, the broth, and the tomato paste. Stir it together, cover it, and simmer for 20 minutes until your rice is cooked.  Add your meats back in and stir it all together until it is well incorporated and heated through. You're done! Now you can garnish it with some chopped fresh parsley or chives.

Don't be afraid to mix it up! This dish is all about using what you have available and seasoning it up right. Sometimes we use shrimp instead of chicken, celery instead of bell pepper, or a tin of chopped tomatoes instead of paste. I bet you could even make this a great vegetarian dish by omitting the meat and just sauteing some zucchini or other favorite veggies instead!

*To order Creole Cajun Seasoning, please message us at www.facebook.com/BoutiqueTreatsSugar
8 oz $9.00 16 oz $17.00

Classic Texas Chili 

Let's just make some chili y'all. It's what the fall season begs for and it's so super easy!!!  Grab a big pot and tailgate away.

What you will need:
1 lb ground meat (beef, turkey, venison...)
8 oz tomato sauce
8 oz water or beer
1/4 C Texas Chili Spice Mix
1 can pinto beans (drained and rinsed)

Directions:
Brown your meat in a big pot - with a splash of oil if it's lean.  Add everything else. Stir. Cover and simmer on low for 30 minutes.

You're done!  Now serve it the way you like - with crackers, cornbread, rice, Fritos, hotdogs, shredded cheese, chopped onions - it's all good to me. 

*To order Texas Chili Spice Mix, message us at www.facebook.com/BoutiqueTreatsSugar. 
$9.00 8 oz / $17.00 16 oz

Sugared "Donuts" 

This is a fun weekend treat to do with the kiddos. It's a super easy way to get some fancy tasting donuts.  All you need is a can of biscuits, a paper lunch bag, and some spiced sugar!

What you will need:
1 can of biscuits
1/2 C of your favorite spiced sugar (we used Canela Latte and Mayan Mocha)
vegetable or coconut oil
a paper lunch bag


Directions:
Preheat some oil in a large skillet over medium heat. Pop open your biscuits and punch out your donut holes with whatever you can find. We used the rim of a champagne glass.

Now fry your donuts and holes in small batches, making sure you cook them through without burning them. That's the tricky part that may require a little adjusting. Get your kid to shake up the hot donuts and holes with the sugar inside the paper lunch bag until they are coated, while you continue frying. Be careful of the hot oil! 

Keep frying and shaking until you coat them all with your sugars. Use different bags for different sugars if you are making a variety.  They are super easy and actually pretty delicious. It's fun to experiment with the flavors and the kids love helping!

*To order Canela Latte Sugar, message us at www.facebook.com/BoutiqueTreatsSugar. 
$7.00 8 oz / $13.00 16 oz

Pumpkin Bread with Spice Cake Sugar 

Pumpkin! Yum. It seems like we look for every opportunity to eat pumpkiny things this time of year, and here's another one!  My kids absolutely love this delicious, spiced pumpkin bread. It is sweet and delicious and full of great fiber and vitamins.  If you are Supergirl, you can cook down a fresh pumpkin and scoop out the flesh and smash it up....or you can get a can! I have done both, but this time I got a can. I suppose it would also work with butternut squash or sweet potatoes, but check to see if your dough is the right consistency and add flour or water to adjust.

What you will need per loaf:

1 1/2 C Spice Cake Sugar (also works with Gingerbread and Signature Spiced Sugar)

1/2 C vegetable oil, coconut oil, or melted butter

2 eggs

8 oz canned pumpkin

1 3/4 C flour

1 tsp salt

1 tsp baking soda

1/2 tsp baking powder

1/3 C water

Directions:

Preheat your oven to 350 F.  Grease and flour a 9X5" loaf pan. Stir the sugar, oil, pumpkin, water, and eggs together until combined. Sift the dry ingredients together and gradually add and stir into the wet mixture. fill the loaf pan and bake for an hour. Check for doneness and bake a little longer if needed.  Let it stand for 10 minutes before removing from the pan to cool.

You could also use Signature Spiced Sugar in this if that's what you have or prefer. I bet you could use Gingerbread too! My favorite is Spice Cake because the bold Autumn spices stand up to the pumpkin without taking over.

*To order Spice Cake Sugar, message us at www.facebook.com/BoutiqueTreatsSugar. 
$7.00 8 oz / $13.00 16 oz

Moroccan Meat Pies 

The fall has me wanting to cook again! I crave warm, stick-to-you-ribs meals with spices that remind us of the approaching holiday season.  These savory meat pies are fun to make and eat. I love the way the Moroccan Tagine Spice Mix flavors work with the sweetness of the root veggies, but you really could use any of the spice mixes you prefer or have on hand - just be sure to adjust for salt.

What you will need:
1 lb. beef skirt steak or stew meat - cut into small cubes
1/2 red or yellow onion - diced
1 baking potato - pealed and cubed
1 yam or 3 carrots - pealed and cubed
2 T Moroccan Tagine Spice Mix
2 tsp tomato paste
1/2 C vegetable broth or water
salt to tate
olive oil
3 ready made, roll-out pie crusts

Directions:

Preheat your oven to 400 F and take your pie crusts out of the fridge to come to room temperature.
Throw the cubed veggies on a baking sheet with a splash of olive oil and a sprinkle of salt. Roast them in the oven for 40 minutes. Meanwhile, saute' your cubed meat and diced onions with a bit of olive oil until the onions are tender and your meat is cooked through. 

Stir in the tomato paste, broth, and spice mix. Cook that down for a bit until the broth has reduced into more of a sauce. Turn off the heat, cover it and let it rest while your veggies finish roasting.
Combine your meat mixture with your roasted veggies and set aside.
Now - unroll your pie crusts on a floured surface and cut each circle in half - you now have 6 pieces.

Make a mound of your filling in the center of one side of each piece. Now, fold over the other side and crimp and fold all the edges together to seal them up nice and tight. 

Now you have six individual pies! Cut a slit into the tops of each for ventilation and place them on a parchment-lined baking sheet. 

Bake for 30 minutes in a 400 degree oven until the crust is golden brown. 

If you don't want to fuss with all the little pies, just make one big pie by tossing all that meat and veg mixture into a medium sized casserole dish and covering it with one of the whole pie crusts. Cut a slit in the top and bake it the same way. It will be just as good!

These make a fun dinner, but are also great for fall picnics and even lunch boxes! To heat up left overs, just wrap them in foil and reheat in the oven. 

*To order Moroccan Tagine Spice Mix, message us at www.facebook.com/BoutiqueTreatsSugar. 
$9.00 8 oz / $17.00 16 oz

Signature Spiced Super Cereal 
Let's talk trash. What we eat for breakfast often qualifies!  No matter what they claim about fiber and this and that, pre-packaged breakfast foods are generally loaded with preservatives, high fructose corn syrup, artificial colors and flavors...yuck. Here is recipe for an all-natural, protein and nutrition packed breakfast superfood that you can make at home with all your favorite flavors!

What you will need:
1 lb oats (not instant oatmeal)
1 C of your favorite nuts and seeds (raw and unsalted)
1 C of your favorite dried fruit (unsweetened)
1/3 C Signature Spiced Sugar (also works with Canela Latte, Vanilla-Chai, Gingerbread, Mayan Mocha, or Spice Cake Sugar)

Directions:
Toast the oats and nuts/seeds on a baking sheet in a 350 F degree oven for 10 minutes.
Add the spiced sugar and dried fruit.
Pulse it all together in a food processor until it is as finely textured as you want it. I like mine ground up somewhere between granola and cornmeal. This way you still get some texture with the nuts and fruits but the oats are pretty well pulverized.

Um...you're done. Yep! That's it.  Now you can save it in a big container and eat it with hot or cold milk, sprinkle it on yogurt, or add it to oatmeal for a protein and flavor boost.  I like using Signature Spiced Sugar in this recipe for the orange, but you really could use whichever sugar blend you like best.  

Try mixing it up - half Mayan Mocha and half Canela Latte would be amazing!  Spice Cake and Gingerbread!  Vanilla Chai! Whichever sugar you have and like will work (except for Peppermint).

As for nuts, seeds, and dried fruits - same goes. This time I used walnuts, almonds, cashews, hazelnuts, dates, raisins, and cherries.  But anything you have in the pantry, or can find for cheap in the bulk bins, will be fine.  Pistachios, pumpkin seeds, dried mango, coconut...whatever you do with it, it's going to be a tasty and nutritious start to your day!

*To order Signature Spiced Sugar, message us at www.facebook.com/BoutiqueTreatsSugar. 
$7.00 8 oz / $13.00 16 oz

Spiced Root Vegetable Soup

Fall is here! Time to bring out the hearty recipes we have been missing all summer. Even though we rarely actually get cold here in Houston, who can resist a warm bowl of bisque-like soup when the temps begin to drop?

This recipe is delicious and full of the root vegetable vitamins we need to gear up for winter. Any root vegetables you have and like will do: carrots, fennel bulb, parsnips, cauliflower, golden beets, yams, potatoes...you name it.  Whatever combo you use, just make sure they taste good together and that you adjust cooking times on the roasting if needed to make them tender. Use 3-4 lbs total veg.

For this recipe, I used carrots and celery root!  Why? I like them! Celery root is basically the ugliest of all vegetables, and it's a minor pain to clean, but it's delicious! If you've never tried one, imagine a celery stalk meets a potato. Just trim and scrub it up.

What you will need:

1 celery root - cleaned and cut into 1-2" cubes

2 lbs carrots - pealed and cut into chunks

1 large shallot or small yellow onion - pealed and cut into chunks

2 large garlic cloves - skin on

6 C vegetable broth

1-2 T Moroccan Tagine or Havana spice mix

1/2 C cream, creme fraise, or sour cream (coconut milk for vegan!)

olive oil

additional salt to taste

Directions:

Preheat your oven to 400 degree F.

Throw all of your cut up veg into a baking pan except the garlic.  Toss veg with a splash of olive oil and 1 T of spice mix.  Roast veg in the oven for 20 minutes. Add the garlic and roast another 20 minutes. Remove the pan from the oven. Squeeze the garlic right out of its skins into the other roasted veg. careful - it's hot!  

Could you eat them just like this?  Oh ya. Right here you already have a wonderful side dish! But hey - we want soup....

Blend all your roasted veg with 6 C of vegetable stock. I used an emersion blender, but whatever gets the job done is fine.  You could use water or chicken broth, but you may need to adjust your seasoning. Taste it. Add salt or more spice mix if desired. 

Before you serve, stir in 1/2 C cream and garnish with something pretty: fennel fronds, chopped parsley, crusty croutons, toasted cashews...

You won't be disappointed. This one will hit the spot when you need to cozy up with something hearty and healthy. We served ours for dinner with loaded baked potatoes.  In a bigger bowl you'd have a meal all by itself with a nice crusty piece of bread.  Bon appetit!

*To order Moroccan Tagine or Havana Spice Mix, message us at www.facebook.com/BoutiqueTreatsSugar. 
$9.00 8 oz / $17.00 16 oz

Lemon-Lavender Welch Cakes

These delicious, summery shortbreads are really not that hard to make and are well worth the little effort they require.  They are fancy, quick, and very, very tasty! 

What you will need:

2 C self-rising flour (or 2 C AP flour + 1 tsp salt + 1 T baking powder)

1 stick of cold, unsalted butter (cut into cubes)

2/3 C lemon-lavender sugar (loose or crushed teadrops)

1 large egg

2 T sour cream (or a few splashes of milk)

Heat a cast-iron skillet over med heat.  Combine the flour and sugar in a large bowl. Add in the cold butter cubes and crumble it all together with your hands until it reaches a fine breadcrumbs consistency.  Make a well in your flour mixture and add the egg and sour cream/milk.  Combine with a fork until it starts to come together. Now use your hands to bring it together into a shortbread-type dough. Don't over work it - just get it together into a ball.  Roll your dough out onto a floured surface to a thickness of 1 cm. Cut the dough into circles with a biscuit cutter, drinking glass, or mason jar lid. Add a bit of oil or butter to your pan and cook the rounds on both sides in batches for about 3-4 minutes on each side. Flip several times in the process to make sure they aren't burning and adjust your heat if needed. Now dust them with powdered sugar, plop some jam on them, or sandwich them with berries and cream! Any way you serve them, they are great for tea time, snacks, breakfast, or dessert. 

*To order Lemon-Lavender Sugar, message us at www.facebook.com/BoutiqueTreatsSugar. 
$7.00 8 oz / $13.00 16 oz

Havana Quinoa Salad

 Did you know quinoa is loaded with protein? It's actually a seed that is jam-packed with all of the amino acids of meat, but cooks up super fluffy like rice. That was news to me! Since I learned that awesome info, I've been looking for ways to use quinoa in tasty family meals.  Here is a quinoa-chicken salad that tastes something like a punchy tabouli or pasta salad. It is super fresh and summery and your family won't have a clue how many healthy veggies you just snuck in on them!

What you will need: (serves 4)

1 chicken breast

1 T Havana Cuban Seasoning

1 C quinoa (uncooked)

1/4 tsp red pepper flakes

4 C fresh baby spinach and/or kale

1 C cilantro

1 C mint leaves

3 green onions (sliced)

1/3 C black olives - halved

1 yellow bell pepper - cut into small pieces

1/2 C cherry tomatoes - halved

juice from 2 limes

1 T red wine vinegar

1/3 C olive oil

1/2 C crumbled queso fresco

salt/pepper to taste

Get the quinoa cooking. It cooks just like rice. 1 C quinoa + 2 C water in a rice cooker or pot with a lid. Gently boil for 20 minutes until the water has absorbed.

Meanwhile, cut the chicken into slices and coat with Havana Seasoning.  Saute' in a little oil until cooked - shred or cut it up a bit and set it aside.

Throw your spinach, cilantro, mint, and red pepper flakes into a food processor and pulse until it is all finely chopped together. Toss this mixture into a large bowl along with the lime juice, vinegar, and olive oil. Add the chicken, olives, peppers, onions, and tomatoes to the bowl. 

Put the cooked quinoa in a strainer and rinse it under cold water.  Drain it well and add it to the bowl. 

Now give it all a good toss together and add salt/black pepper to taste.  Top it with the crumbled queso fresco and enjoy!

*To make this dish deliciously vegetarian, omit the chicken and add 1 T of Havana Seasoning to the lime juice instead!

*To order Havana Cuban Seasoning, message us at www.facebook.com/BoutiqueTreatsSugar. 
$9.00 8 oz / $17.00 16 oz

Super yummy, frenchy, easy chicken -pot-pie

Ma oui! Country french cuisine is not as fussy and difficult as they would have you believe.  Here's a recipe for a very elegant chicken pie that will come together in a snap.

What you will need:

2 C cooked chicken (I use what's left over of a roasted chicken from the night before)

5 green onions or 1 leek

2 C sliced button mushrooms (par-boiled potatoes can also be used if your crew isn't fond of mushrooms)

2 T sour cream

1 T flour

1 tsp dijon mustard

2 T the bird limited edition seasoning

1 C chicken or vegetable broth

salt/pepper

olive oil/butter

roll-out pie crust

Saute' the chicken, green onions, mushrooms, and seasoning in a few tablespoons of butter and/or olive oil over medium heat.

Stir in the sour cream, flour, mustard.

Add the broth and simmer together for about 5 minutes.

Check the taste for salt/pepper and add more if you'd like.

Pour the mixture into an oven-safe baking dish and cover with a rolled out, pre-made pie crust.

Cut a few vents into the top of the crust and bake at 350 degrees for 35-40 minutes.

I like to stuff a few fresh herbs into the vent for added aromatics, but that's totally optional. I also never, ever do an egg wash on the crust, but it does make the crust nice and shiny if you want to take that extra step.

Voila! 

If you want to bump up the veg, you can add some thawed, frozen veggies of your liking to the pie at the saute' stage, or replace the meat with them altogether!

*To order the bird limited edition seasoning, message us at www.facebook.com/BoutiqueTreatsSugar. 
$9.00 8 oz / $17.00 16 oz

Spiced Shakerato

I love watching Italian cooking shows. Their kitchen and food philosophies are so similar to my own, and I primarily learned to cook from Italian chefs. Here's a Tuscan favorite I learned for a summer time heat-beater and afternoon pick-me-up with my spicy twist.

What you will need per person:

6 oz brewed espresso

1 tsp of your favorite spiced sugar (try Mayan Mocha!)

2 bowls, a whisk, ice, and a cocktail shaker

Stir the sugar into the warm espresso in a small bowl.

Place the small bowl into a larger bowl filled with ice and whisk the espresso until it cools completely.

 Pour the cooled espresso into a cocktail shaker filled with ice.

Now make your kid shake it -

and shake it.

Pour the cold, spiced coffee down the side of a small glass, preserving the foam. Buon divertimento!

*To order Mayan Mocha Sugar, message us at www.facebook.com/BoutiqueTreatsSugar. 

$7.00 8 oz / $13.00 16 oz

Creamy Herb Spread

I'm always looking for a quick and fresh way to transform leftovers into a tasty lunch.  Inspired by a friend, I crumbled up a chickpea patty I had in the fridge and reheated it in a skillet. Then I wrapped it up in some fluffy,warm flatbread with veggies and an amazing spread. 

The spread is as simple as they come and could also be used on crackers, veggies, cucumber sandwiches, or even crisp green apple slices!

 Just mix 8 oz of chevre (a mild goat cheese)with 1 T of the bird limited edition seasoning (also works with Moroccan Tagine, Sugo, or Havana) and a touch of olive oil. Sometimes it really is just that easy to be fancy.

*To order any of our spice mixes, message us at www.facebook.com/BoutiqueTreatsSugar. 
$9.00 8 oz / $17.00 16 oz

Homemade Vinaigrette

Did you know that many of the nutrients in salad are fat soluble? A little olive oil goes a long way to helping your body absorb all of the vitamins in a good, green salad. Skip the bad fats and preservatives of a store-bought dressing and whip up an easy vinaigrette. You'll never go back! Here's my recipe for a simple, scratch dressing.

Shake together:
2 T Havana, the bird, or Sugo seasoning
1/4 C white wine vinegar
1 T lemon juice and/or 1 tsp dijon mustard
1/2 C olive oil

*To order any of our seasonings, message us at www.facebook.com/BoutiqueTreatsSugar. 

$9.00 8 oz / $17.00 16 oz

Chicken and White Yam Chili

I'm always looking to re-invent a classic dish to make it more interesting. This lighter, healthier version of chili uses ground chicken and white yams and was a hit with the kids. White yams are starchier and less sweet than a typical sweet potato, so they pair wonderfully with the chicken without taking over or getting mushy.  They also act as a healthy filler so you can use less meat if you want and sneak more veggies in your meal.  If you can't find white yams, a regular baking potato will work just fine, although the flavor of the dish will change.



What you will need:
2 lbs ground white chicken
1 white yam - pealed and cut into small cubes
2 carrots - pealed and cut into small cubes
2 T tomato paste
1/3 C Texas Chili Mix
4 C chicken broth
olive oil
salt/pepper to taste
chopped parsley/cilantro for garnish

Directions (serves 6):
Brown the ground chicken in a little olive oil in a large pot. Season with salt/pepper.  Add the tomato paste to the chicken and stir together for a minute or two.  Add the Chili Mix and stir together for a minute or two. Add the yams and carrots and stir together for a minute or two. (By adding these ingredients one at at time and allowing them to saute' a bit, you provide an opportunity for richer layers of flavor to develop). Add the chicken broth, stir, cover, and simmer on low for 20 minutes. Garnish with chopped fresh parsley and/or cilantro. Yummy!

*Note: for a naughty twist to your healthy chili - render the fat from a piece of bacon and use it with the olive oil in browning the chicken. This adds a smoky richness that you really can't get any other way.

*To order Texas Chili Spice Mix, message us at www.facebook.com/BoutiqueTreatsSugar. 

$9.00 8 oz / $17.00 16 oz

Crostoli - Italian Ribbon Cookies

Crostoli are beautiful fried ribbon cookies that Italians religiously serve at weddings and holidays. They are most associated with the celebrations that precede Easter. While traditional Crostoli are made with fresh citrus zest and rum or brandy, I found an easier way to whip them up! Our Signature Spiced Sugar has lemon and orange zest in it already plus warm spices like cinnamon and clove, which mimic the flavors of dark rum. Here's how it goes….

What you will need:
6 T very soft butter
1/3 C Signature Spiced Sugar (also works with any of our other Specialty Sugars)
1/2 tsp salt
1/4 C milk
1 large egg + 1 egg yolk
2 1/4 C all-purpose flour
6 C vegetable oil for frying
powdered sugar for garnishing

Blend the butter, sugar, and salt in a processor. Add the milk, egg, and yolk and process until smooth. Scrape down the sides of the bowl, add the flour and process until a dough comes together. Form dough into a ball and transfer into some plastic wrap and chill for at least 30 minutes (if it is too sticky to transfer, knead in a little more flour as needed).
Cut the chilled dough in half and work with one half at a time. Roll the dough out into a 16" square(ish) shape and cut it into 10 ribbon strips. Cut the strips in half lenth-wise. Place your ribbons on a parchment-lined sheet pan to save to the side. Repeat with your other half of dough. If you want to be Italian and fancy, tie each ribbon in a simple knot in the center.
Heat 2" of oil in a pan over med heat until it reaches 350 degrees (frying temp).  Fry up 10 ribbons at a time - flipping to brown on both sides. When they are crisp and golden all over, remove them from the oil with tongs and drain them on paper towels.  
To serve, pile them on a plate and dust them with powdered sugar!

*To order Signature Spiced Sugar, message us at www.facebook.com/BoutiqueTreatsSugar. 

$7.00 8 oz / $13.00 16 oz

"Special" Chili

This wonderful winter chili is as easy as 1-2-3.  Just brown 1 lb ground meat. Add 1 can of beans + 8 oz tomato sauce + 8 oz water. Season with 3 T Texas Chili Mix + 2 T Moroccan Tagine Spice Mix. Stir and simmer for 30 minutes. Your guests won't know what hit them.

 *To order Texas Chili Spice Mix or Moroccan Tagine Spice Mix, message us at www.facebook.com/BoutiqueTreatsSugar. 
$9.00 8 oz / $17.00 16 oz

Honey Apple Spice Cake

This beautiful, fall cake makes a wonderful dessert, brunch, or breakfast item. Try serving it with whipped cream, vanilla ice cream, or all by itself!

What you will need:
2 apples - pealed, cored, and thinly sliced 
1 C Gingerbread Sugar
3 C cake flour (can sub regular white flour if needed)
1 T baking soda
1/2 tsp salt
1 C vegetable or coconut oil
1 C honey
3 eggs
1 tsp vanilla extract
1 C warm coffee
1/2 C apple cider

Optional (but not really): 2 T Spice Cake Sugar, extra apple slices, 3 T oil for frying

Directions:
Preheat the oven to 350 degrees. lightly grease a 9" baking tin and line the bottom with parchment paper.  Mix the apple slices in a bowl with 3 T of the Gingerbread Sugar and set aside. Combine the remaining Gingerbread Sugar with all other dry ingredients. Add half of the honey, the oil, eggs, vanilla, coffee, and cider and mix well.  Spoon 1/3 of the batter into the bottom of your pan. Layer with half of the apples. Top the apples with another 1/3 of the batter, followed by the rest of the apples and last 1/3 of the batter. Bake the cake for one hour, r until a skewer comes out clean. Straight out of the oven, drizzle with the remaining honey. Top with fried apple slices.

Fried apple slices:
Toss some apple slices in a few tablespoons of Spice Cake Sugar. Fry them on the stove in some oil until they start to caramelize. Drain the apples on a paper towel and garnish your cake with them. Dust the top with some powdered sugar.

*To order Gingerbread Sugar, message us at www.facebook.com/BoutiqueTreatsSugar. 

$7.00 8 oz / $13.00 16 oz

Moroccan Beef With Garlic-Herb Mash

Full of warm and wonderful flavor, this dish, akin to a stew, will never fail to please a crowd.

What you will need:

1/4 C Moroccan Tagine spice mix

2 T tomato paste

2 C vegetable or beef broth

2 lbs beef, cut into bite-size cubes

2 C baby carrots, cut into halves

1 yellow or red onion, cut into pieces

2 baking potatoes or several golden/white potatoes

4 whole garlic cloves(skin on)

1/2 stick butter

salt/pepper

olive oil

1/2 C chopped flat leaf parsley and/or other fresh herbs

Season the beef with salt/pepper to taste.  Brown the beef cubes in a few tablespoons of olive oil in a large, high-sided skillet over med-high heat.  

Stir in the tomato paste and onions and saute' until onions are browning.

Deglaze the pan by adding the broth and stirring/scraping the bottom of the pan.

Stir in the Moroccan Tagine spice mix and carrots.  Cover and simmer on low until meat is tender - about an hour.

While your meat is simmering, make your mash.

Peal your potatoes (if desired) and cut them into even chunks.  Boil them with the garlic cloves until they are very tender - about 30 minutes. 

Drain off the water and squeeze the garlic out of the skins into the potatoes.

Mash the garlic, potatoes, and butter together and season with salt and pepper to taste.

stir in chopped parsley and/or other fresh herbs such as rosemary and thyme.

Spread mash onto a serving platter and pour the finished beef stew on top. Finish with some more chopped herbs for garnish.  Voila - a beautiful meal is served!

*Different cuts of meat and different varieties of potatoes take shorter or longer too cook. Test tenderness by sticking them with a fork. If there is any resistance - keep cooking! 

*If your stew seems to be getting too low on liquid, simply add more broth and cover to achieve desired sauce consistency. If your sauce seems too thin, crack the lid open on one side to allow some evaporation.

*To order Moroccan Tagine Spice Mix, message us at www.facebook.com/BoutiqueTreatsSugar. 
$9.00 8 oz / $17.00 16 oz

Chili-Lime Bean Burgers

We try to do vegetarian dinners at least once a week. But vegetarian does not have to be bland and boring. This recipe for chili-lime bean burgers went over famously with my whole family - including the 13 year old boy!  

What you will need:

2 cans of drained and rinsed beans (I used red and cannellini beans, but any variety you prefer will work)

1 T Texas Chili Mix

1/2 C breadcrumbs

2 eggs, lightly beaten

juice of one lime

2 T chopped parsley or cilantro

salt/pepper to taste

olive oil 

burger buns and accompaniments

heavy skillet & large mixing bowl

Smash the beans in a large bowl, leaving some whole for texture. Add chili mix, breadcrumbs, eggs, lime juice, cilantro, and salt/pepper and combine well with a spoon or your hands.  

Divide mixture into 4-6 portions and form each into a patty. 

Heat enough olive oil to coat the bottom of your skillet over medium heat.  Add the patties and cook until a nice crust is formed on the bottom (about 7 minutes).  Flip the patties and cook another 5-7 minutes to brown the other side.

Serve on toasted buns with your favorite accompaniments.  Avocado and some chili-lime aioli works very nicely!  Or, serve it with more traditional burger condiments plus a nice cucumber salad and some home fries.

Chili-Lime Aioli:

Combine 1/2 C mayo or sour cream with 1 tsp lime juice and 1 T Texas Chili Mix

*Crumble left over bean burgers to make a filling for tacos, or to add to omelets, taco salad, or nachos!

*To order Texas Chili Spice Mix, message us at www.facebook.com/BoutiqueTreatsSugar. 

$9.00 8 oz / $17.00 16 oz

Vanilla-Chai Nankhatai

Nankhatai - In Persia, the word literally means "bread-biscuit".  These shortbread cookies are common in parts of India and the Middle East and are traditionally spiked with some lovely cardamom or nutmeg.  In this version, I have simply used Vanilla-Chai sugar to do the flavoring, as it also contains cardamom and other Eastern spices.

What you will need:

1 C all-purpose flour (plus more for dusting)

1/2 C cold butter - cut into small chunks

1/3 C Vanilla-Chai sugar (also works with any of our other Specialty Sugars)

1 1/2 tsp water

Combine and crumble the flour and butter in a chilled bowl with your hands until it resembles breadcrumbs. You are trying to keep the dough cold while still combining the ingredients.

Add the sugar and continue to crumble and combine.

Add the water and combine with your hands until a firm dough forms.

Sprinkle flour onto a clean countertop or cutting board and lightly flour a rolling pin.

Gently roll out the dough into a 1/2" thick circle. If the dough has become too soft to roll properly, simply chill it in the refrigerator or freezer for a few minutes.

Use the open side of a glass or mason jar to cut the dough into circles and spread them out onto a parchment lined baking sheet.

Place the baking sheet with the cut out dough into the refrigerator to chill for 20 minutes. 

Meanwhile, preheat the oven to 350 F.

When the oven is heated, bake the nankhatai for 12-15 minutes, depending on their thickness and your oven. Watch for browning around the edges and remove from the oven if they start looking too brown.

Remove from the oven and sprinkle them with more Vanilla-Chai sugar while they are still hot.  

Allow them to cool completely.

Serve with tea and some of our fabulous Orange Blossom-Fennel tea drops!

*If your house is dairy-free try these with coconut or vegetable shortening, but they may spread out a little more.  For the super cheater version, sprinkle Vanilla-Chai sugar on hot slice and bake shortbread cookies :)

*To order Vanilla Chai Sugar, message us at www.facebook.com/BoutiqueTreatsSugar. 

$7.00 8 oz / $13.00 16 oz

Pancake Dipped Apples with Spiced Syrup

There's nothing better on a slow weekend morning than a big batch of pancakes!  This fancy twist on dutch apple pancakes won't let you down. Remember this one when Mother's Day rolls around and fighting the crowds for brunch just isn't what she had in mind.

I chose Vanilla-Chai for this one because it is also fancy and the spices in it go well with apples.  If you prefer a more traditional flavor profile, use Spice Cake sugar instead.

What you will need:

1 batch of prepared pancake batter (see below for my home-made version)

1 cored and sliced apple (any variety) per person

coconut oil or butter 

1/2 C Vanilla-Chai Sugar (also works with Signature Spiced, Gingerbread, Canela Latte, or Spice Cake Sugar)

1/2 C water

I used Jazz apples because they are tart and crisp, but you really could use any kind you like.  Slice them into 1/4-1/2" rounds and cut the core out.

Heat up a heavy skillet or cast iron pan over medium heat and add a bit of butter or coconut oil - whatever you like to use to fry up pancakes.

Grab some tongs and dip an apple slice into your batter to completely coat it.  

Carefully transfer it to the pan to cook on one side.  It takes a little longer to cook through than regular pancakes, so be patient and just watch for burning.  After the first side is nicely browned, flip it over and cook the other side.

Finish up with the rest of your apples!  

Now, it's time to make the syrup.  It's very quick and easy.  Combine your sugar and water into a small sauce pan and stir over medium heat until the sugar is dissolved and thickened just a bit.  It will thicken more as it cools.

Voila!  You have a very beautiful, all-natural spiced syrup.  Pour it on your pancakes or use it for dipping. If you like, add a pat of butter to round it out.

*Home-made Pancake Mix:

4 C all-purpose flour

3 T baking powder

2 tsp baking soda

1 tsp salt

3 T sugar

Use 1 C mix + 3/4 C milk + 1 egg per small batch

(if your house is dairy-free, use coconut, soy, or almond milk instead)

*To order Vanilla Chai Sugar, message us at www.facebook.com/BoutiqueTreatsSugar. 

$7.00 8 oz / $13.00 16 oz

Signature Spiced Irish Coffee

This upgrade to a traditional Irish Coffee is something you won’t regret trying!  While any of our standard specialty sugars would work in this, my favorite is Signature Spiced. The citrus in it really works well with the Irish whiskey and the spice combination is subtle enough to not be overwhelming.

What you will need per person being served:

8 oz good, strong coffee

1 shot of Irish whiskey

1-2 tsp Signature Spiced sugar

¼ C slightly whipped cream

Pour the sugar, whiskey and coffee into a heat tolerant stemmed glass or mug and stir the sugar to dissolve it.

Take a whisk to your heavy cream and whip it up for about a minute until it is airy and fluffy but still pourable. Transfer it to a vessel with a spout.

Pour the cream over the back side of a spoon over the top of the coffee. Don’t be intimidated – it is actually really easy.   This technique keeps the cream floated on top of the spiced coffee instead of mixing in.

Do not stir if you want to be Irish!  The classic way of enjoying this coffee/cocktail is to sip the coffee through the floated cream rather than stirring it together.  I thought the coffee wouldn’t taste creamy enough that way, but I was wrong!  It is exceptionally delicious and leaves you with a proper milk mustache.

*To order Signature Spiced Sugar, message us at www.facebook.com/BoutiqueTreatsSugar. 

$7.00 8 oz / $13.00 16 oz

*To submit a recipe using one of our products please contact us at: BoutiqueTreats@yahoo.com or Facebook.com/BoutiqueTreatsSugar