Spring is here and what better time for a new look?? Starting in May we are phasing out our old packaging and bringing in new rice paper, resealable bags! With the new bags come a new size – 59ml, which works out to approximately 1/4 cup of spice.
As always, all the spices from our shop and in our blends are ethically sourced. We support other small spice houses, local businesses and produced products. We look for fairly traded, organic, and wild grown ingredients.
Our blends are freshly ground and made lovingly by hand when you place your order. No mixes contain filler of any kind, and only the ingredients on the label. Every blend is gluten free, sulphite free and vegan.
Ice Cream Spice Poke Cake
Believe it or not, this easy to make dessert is even better made a day or two before you want to eat it – if you can wait that long!
1 cup sugar
1 1/4 cup flour
1/2 cup milk
1/3 cup vegetable or coconut oil
1 tsp baking powder
1/2 a vanilla bean pod, scraped
1/2 tsp sea salt
1/2 TBSP C&C Ice Cream Spices
1 box instant vanilla pudding made as per package directions, or 2 cups of your favourite homemade vanilla pudding recipe
1/2 tsp C&C Ice Cream Spices
4 oz chocolate chips
1/2 cup heavy cream
Beat eggs and sugar until combined.
Add flour, milk. oil, first amount of C&C Ice Cream Spices, baking powder and vanilla.
Mix just until combined.
Pour into 9×9 pan that is greased!
Bake at 350 for 40-50 mins until toothpick comes out clean.
Once out of the oven, use a wooden spoon handle to poke holes throughout the cake.
Prepare pudding according to box directions, add final amount of C&C Ice Cream Spices and pour over the cake.
For ganache, heat heavy cream just to a boil.
Pour over the chips and let sit 2 mins.
Let cool a few mins and pour over pudding layer.
Chill until cold and then cut!
Yesterday I visited CTV Morning Live to promote our latest offering – a monthly spice subscription! Check out the footage here: http://ottawa.ctvnews.ca/video?clipId=676798
Each month, you’ll receive 3 hand-picked, small batch, freshly ground spice blends and spice samples. Along with 3 kitchen-tested, detailed recipes and ideas for each spice blend that are locally and seasonally influenced for your next globally inspired meal. Recipes are reposted here on our blog!
The best part of our spice subscription service?? You get to test drive some of our select new blends and spices BEFORE you are able to purchase them on our site.
First month of subscription starts this September and features our latest blend: Ice Cream Spices.
Ottawa just got spicier! Click here to order.
This November we’re gearing up for the holidays with 5 new mini workshops dedicated to homemade gifts using spices! Each workshop will demonstrate two gifts and have a third that you get to make and bring home with you.
These 30 minute classes will take place every Wednesday night (starting at 6 pm) and be repeated that Saturday (starting at 1 pm). Take a look at the classes below – click through for more information or feel free to contact us at firstname.lastname@example.org
Limit of 15 people per session – tickets sell fast and are $8 per person. Save yourself the online registration fee and buy tickets in store.
Photo via flickr user Leland Francisco
Workshop #1 – Demonstrations: cinnamon honey butter and homemade chai tea spice blend. Make and take: Lavender sugar. For information on the Wednesday class is SOLD OUT ; Saturday class click here
Workshop #2 – Demonstrations: Mexican hot chocolate and African spice compound butter. Make and take: Vanilla bath salt. For information on the Wednesday class click here ; Saturday class click here
Workshop #3 – Demonstrations: bacon salt and chili oil. Make and take: Mulling Spice. For information on the Wednesday class is SOLD OUT ; Saturday class click here
Workshop #4 – Demonstrations: smoked paprika mustard and chili salt. Make and take: cinnamon sugar. For information on the Wednesday class is SOLD OUT ; Saturday class click here
Workshop #5 – Demonstrations: custom popcorn mix and pumpkin spice face scrub. Make and take: cider spice packet. For information on the Wednesday class click here ; Saturday class click here
Last night was our marinade workshop and what fun! We learned a lot hanging out with Simon and Beth from Lowertown Canning and had some tasty nibbles from them including a grilled mixed vegetable plate and some beef heart! We also put together our own take home jars of Korean BBQ marinade – the recipe for which is below!
Korean BBQ Marinade
1/2 cup low sodium soy sauce
2 TBSP water
1 1/2 TBSP sugar
1 TBSP granulated garlic
1 tsp sesame oil
1 tsp ginger root powder
1/2 tsp black pepper
1/2 cup chopped green onion or 1 TBSP dried minced garlic
Mix and coat chicken, pork or vegetables for 1 – 24 hours.
The world of spice is HUGE! There is so much to learn, discover and explore about the flavours of the world. To help – we offer workshops. One hour classes that focus on a single topic from specific spices like mustard seed to dishes such as appetizers to types of cuisine.
If you can’t make one of our public events (they are currently sold out for August and September but stay tuned to hear the topics for October) you can always host a private one! Just get 4 friends/coworkers/neighbours/family to join you and we will run the workshop for your group.
Same price of $10 per person applies – minimum 5 participants, maximum 12 – for an hour of spice fun!
Contact email@example.com to book your workshop