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Simple & easy bakes & blends

Pumpkin Spice LATTE?


Check out our spice collection to recreate your own

  • 1 1/2 tablespoons sugar
  • 2 tablespoons pumpkin puree
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 cup (4oz / 115g) brewed coffee
  • 1/2 cups (4oz / 115g) milk

Add all of your ingredients to a sauce pan.

Stir and bring everything to a simmer.

Take pan off the heat and pour into a mug.

Decorate with whipped cream and add pumpking pie spice, cinnamon, sprinkles and anything your heart desires.


Cozy Caramel Apple Cidar

Check out our spice collection to recreate your own

  • 64 oz.100% pure apple juice
  • 1/2 cup white sugar
  • 1/2 cup brown sugar packed
  • 2 tablespoons flour
  • 1/2 teaspoon cinnamon
  • 1 cup water
  • 1 teaspoon vanilla extract
  • cinnamon syrup
  • whipping cream to top
  • couple dashes cinnamon
  • caramel topping

Add apple juice to a sauce pan and steam over medium-low heat. Do not boil!

In a bowl on the side, mix together sugars, flour and cinnamon.

Stir in water to your pan.

Add your powder mixture.

Bring to a light boil for 2 minutes or until syrup thickens.

Remove from heat and let cool. Syrup will thicken more as it cools.

Add in vanilla extract.

Pour cinnamon syrup into steamed apple juice or add individually to each glass.

Serve immediately topped with whipped cream, drizzled caramel, and a couple dashes of cinnamon. 

Pumpkin Bundt Cake with Cream Cheese Frosting

Find everything you need from the recipe to the pan to recreate!

  • 2 1/4 cup sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 can (15 oz) pure pumpkin puree
  • 4 ounce cream cheese, softened
  • 1 tablespoon unsalted butter, softened
  • 1 1/2 cup confectioners' sugar, sifted
  • 1/2 teaspoon pure vanilla extract
  • 1-2 tablespoons milk
  • 1/4 teaspoon pumpkin pie spice (optional)

Preheat oven to 350° F. Spray a 10-inch bundt pan with nonstick cooking spray.

In a bowl or stand mixer, combine sugar and oil until thouroughly blended.

Add eggs, one at a time, beating well after each addition.

In a medium bowl, sift together flour, baking soda, pumpkin pie spice and salt. 

Add flour mixture to egg mixture alternately with pumpkin, beating well after each addition. 

Transfer batter to prepared bundt pan.

Bake in preheated oven for 60-65 minutes or until toothpick inserted near the center comes out clean.

Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely before preparing the cream cheese frosting.

For the cream cheese frosting: In a stand mixer or bowl, combine cream cheese and butter; mixing until well-combined and fluff - about 2 minutes.

Gradually add in confectioners' sugar.

Once the confectioners' sugar is completely incorporated, mix on medium speed for 2 minutes.

Mix in vanilla and milk.

If frosting appears to be too thick, slowly add in a little more milk until you reach the desired consistency.

If desired, add pumpkin pie spice and mix until well-combined.

Spoon over cooled cake. 

Our top pick for easy fall dinners!

Crock-Pot Chicken and Dumplings

  • 1 onion, chopped
  • 1 1/4 lb boneless skinless chicken breasts
  • 1 teaspoon dried oregano
  • Kosher Salt
  • Black Pepper
  • 2 (10.5 oz) cans cream of chicken soup
  • 2 cups low-sodium chicken broth
  • 4 sprigs fresh thyme. Ground wil work too
  • 1 bay leaf
  • 2 stalks celery, chopped
  • 2 large carrots, peeled and chopped
  • 1 cup frozen peas, thawed
  • 3 cloves garlic, minced
  • 1 (16.3 oz) can refrigerated biscuits

Scatter onion in the bottom of a large slow cooker then top with chicken. Season with oregano, salt, and pepper.

Pour soup and broth over chicken, then add thyme and bay leaf. Cover and cook on high until the chicken is cooked through, about 3 hours. 

Discard thyme and bay leaf, then shred chicken. Stir in celery, carrots, peas, and garlic. Cut or tear biscuits into small bite-sized pieces then stir into chicken mixture. Spoon liquid over any biscuits at the top.

Cook on high until veggies are tender and biscuits are cooked through. stirring every 30 minutes, about 1-2 hours more. 

Instant Pot Chicken Tortilla Soup

  • 2 tablespoons extra virgin olive oil
  • 2 bell peppers, chopped
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1 1/2 lb boneless skinless chicken breasts (about 3)
  • Kosher salt
  • Ground black pepper
  • 4 cups low sodium chicken broth
  • 1 cup water
  • 1 (14 oz) can diced tomatoes
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 cup frozen corn

For Garnish:

  • Freshly chopped cilantro
  • Tortilla chips or strips
  • Shredded cheese
  • Diced Avocado

Preheat oven to 350° F. Heat oil to a simmer and sauté bell peppers and onion. Cook, stirring occasionally, until veggies start to soften, about 5 minutes. Stir in garlic, oregano, cumin, and chili powder. Season chicken generously with salt and pepper and add to Instant Pot. Add your sautéd veggies and other soup ingredients. Close lid and set to soup setting for 7 minutes. 

When cooking is coplete and air has been released from the Instant Pot, carefully remove lid and use tongs to remove chicken breasts. Shredd and stir back into soup with cilantro. Season with salt and pepper to taste. 

Garnish with tortilla chips, avocado and cheese to serve.