Apple Streusel Bread

Apple Streusel Bread

Ingredients:

For the streusel:

• 1/3  C Packed brown sugar

• 1/3 C Crushed nuts, optional (walnuts or pecans recommended)

• 3 tbsp Butter, melted 

• 1 tsp Teeny Tiny Spice blend of choice

For the batter: 

• 1 1/2 C Apples (peeled, cored, and diced)

• 2/3 C Sugar

• 1/2 C Butter, salted, room temp

• 2 Eggs

• 1 1/2 tsp Vanilla extract

• 1 1/2 C All-purpose flour (for GF, use an all-purpose GF replacement)

• 1 3/4 tsp Baking powder

• 1/2 C Milk

For the glaze:

• 1/2 C Powdered sugar

• 3 tbsp Heavy cream 

(Suggested blends: Garam Masala, Chinese 5 Spice, French Four Spice, Jamaican Jerk)

Instructions: 

Streusel:

1. In a small bowl combine brown sugar, spice, melted butter, and nuts (optional).

Glaze:

1. Combine powdered sugar and cream in a small bowl and save for later.

Batter:

1. Preheat oven to 350 degrees F. 

2. Butter a 5x9 baking pan and line with parchment paper. We recommend a glass pan.

3. In a large bowl, blend butter and sugar. Mix in eggs, vanilla, and milk until combined.

4. Add flour and baking powder and mix until just combined. Fold in apples.

5. Place half of the batter in the baking pan. Sprinkle on half of the streusel evenly. Add the remaining batter and sprinkle the remaining streusel over top.

6. Place in oven and bake 45-50 minutes. Check with a toothpick/skewer for doneness every 5 minutes after 45 minutes. Baking times may vary slightly. 

7. Let cool in the baking pan for 30 minutes, then remove and drizzle with glaze.

Chicken and Waffles

Chicken and Waffles

Ingredients:

For the waffles:

• 2 C Flour (for GF, use and all-purpose GF replacement)

• 3/4 C Sugar

• 3 1/2 tsp Baking powder 

• 2 Eggs, yolks separated

• 1 1/2 C Milk

• 1 C Butter, melted

• 1 tsp Vanilla

• 1 tsp Teeny Tiny Spice blend of choice

For the chicken:

• Oil for frying (we used lard)

• 1/2 lb Pecans, finely chopped

• 2 C Flour (for GF, use an all-purpose GF replacement)

• 4 Chicken breasts, sliced in half

• 3 Eggs, beaten

• 3 tbs Milk

• Salt to taste

• 2 tbs Teeny Tiny Spice blend of choice

For the pimiento cheese:

• 2 C Shredded Cheddar cheese

• 8 oz Cream cheese

• 1/2 C Mayonnaise

• 4 oz Pimientos, diced and drained

• 1 Jalapeno pepper, minced

• 1/4 tsp Garlic powder

• 1/4 tsp Onion powder

• Salt to taste

• 2 tsp Teeny Tiny Spice blend of choice

(Suggested blends: Garam Masala or Chocolate Chili for the waffles, Seaside or Harissa for the chicken and pimiento cheese).

Instructions:

For the waffles:

1. Combine flour, sugar, baking powder, and spice in a bowl.

2. Separate egg white and yolks in separate bowls. Whip egg whites to stiff peaks. 

3. Add milk, butter, and vanilla to the egg yolks and mix. 

4. Add dry ingredients to the wet ingredients and stir until combined. 

5. Fold egg whites into batter. 

6. Bake in a waffle maker. 

7. Serve with chicken.

For the chicken:

1. Heat oil to temperature. 

2. Add pecans, spice, flour, and salt to a bowl and mix. 

3. Combine eggs and milk in a separate bowl. 

4. Bread the chicken by placing it in the flour mixture, then place it in the egg mixture, then place it back in the flour mixture. 

5. Fry chicken in oil until golden brown and temperature is above 165 degrees. 

6. Serve with waffles and pimiento cheese.

For the pimiento cheese:

1. Combine all ingredients in a large bowl. 

2. Store in the refrigerator for 30 minutes to an hour to chill. 

3. Serve with chicken. 

Chaffles (Cheese Waffles)

Chaffles (Cheese Waffles)

Serves 2

Ingredients:

• 3 Eggs, beaten

• 2 Oz Cheese, grated (Monterey Jack, Cheddar or Mozzarella)

• ½ tsp Teeny Tiny Spice of choice

Instructions:

1. In a bowl, combine all ingredients well.

2. Pour ½ C of batter onto a heated waffle iron.

3. Cook until done.

(Suggested Teeny Tiny Spice blends: French Four Spice or Garam Masala for a sweet chaffle; Montréal Seasoning or Shepherd Herb Mix for a savory waffle.

Serving suggestions: As a savory waffle, top with ground meat, lettuce, tomatoes and sriracha. For a sweet waffle, top with fresh blueberries, whipped cream and maple syrup.

Breakfast Lettuce Taco Bowl

Breakfast Lettuce Taco Bowl

(Serves 2)

Ingredients:

• 2 Oz Bacon

• 4 Oz Mushrooms, sliced

• 1 Small Onion, sliced

• 2 Eggs

• 4 Egg whites

• 4 Romaine lettuce leaves

• 2 Oz Cherry tomatoes, chopped

• 1 tsp Apple cider vinegar

• ¾ Oz Feta cheese

• 1 Tbs Teeny Tiny Spice blend of choice

Suggested blends: Oaxacan Adobo, Seaside Spice, Tolucan Chorizo

Instructions:

1. Cook the bacon over medium heat until crispy. Remove from heat and set aside.

2. Cook the mushrooms and onions in the bacon fat until crispy.

3. In a bowl, whisk the eggs and spices and pour mixture over the mushrooms and onions in the pan. Cover and allow to cook for 5 minutes.

4. While the egg mixture is cooking, combine the vinegar and chopped tomato in a small bowl.

5. Create a lettuce bed in 2 serving bowls with either whole or chopped leaves of romaine.

6. Remove the eggs and veg to a cutting board and slice into long strips.

7. Pile the lettuce bowls with egg strips, crumbled bacon, crumbled feta cheese and top with the chopped tomato salsa.

Egg Muffin Cups

Egg Muffin Cups

(Makes 10 Muffins)

Ingredients:

• 10 Slices Deli sliced ham

• 8 Eggs

• ¾ C Cottage cheese

• 1 ½ C Chopped vegetables (I used onions, mushrooms, broccoli)

• 2 tsp Teeny Tiny Spice blend of choice

Suggested blends: British Curry, Ethiopian Berberé, Harissa, Ras el Hanout

Instructions:

1. Preheat oven to 350°F and grease 10 muffin cups of a muffin tin.

2. Combine the eggs, cottage cheese and spices and blend until smooth.

3. Stir in the vegetables.

4. Place one piece of ham in each muffin cup, folding slightly to roughly fit the shape of the cup.

5. Use a measuring cup to ladle the egg and vegetable mixture into each ham-lined cup.

6. Bake at 350°F for 45 minutes.

7. Add salt to taste

Smoky Frittata

Smoky Frittata

Ingredients:

• 2-3 C Cooked cauliflower, sausage, potato, broccoli (Any or all of these)

• 2 Tbs Olive oil or butter

• 6 Eggs

• 4 Tbs Sour cream

• 2 Tbs Mustard

• 2 Tbs Teeny Tiny Spice of choice (Suggestions below)

• 3 Tbs Finely chopped chives

• 8 Oz Smoked Mozzarella, grated

• (Suggested blends: Perfection Spice Rub, Tolucan Chorizo, Harissa, Ethiopian Berberé)

Instructions:

1. Preheat oven to 375°F.

2. In an oven-proof skillet over medium heat, heat the pre-cooked filling ingredients in olive oil or butter.

3. Combine the eggs, cream, mustard, Teeny Tiny Spices chives and ¾ of the cheese.

4. When the filling is heated through, pour in the egg and cheese mixture, stirring to evenly distribute all of the ingredients

5. Cook for 5 minutes.

6. Remove from stove, sprinkle remaining cheese overtop and place in the oven.

7. Bake for 10-12 minutes, until the frittata is set and golden brown.

8. Remove from oven and let sit for 10 minutes.

9. Serve warm or cold.

Blueberry Habanero Jam

Blueberry Habanero Jam

Makes 5 jars (8 oz.)

Ingredients:

• 3/4 C White vinegar

• 3 Habanero peppers, seeded

• 3 C Sugar

• 1 Lb Fresh blueberries

• 2 tsp Teeny Tiny Spice Company Garam Masala

Instructions:

1. Set a large pot of water on the stove with enough water to cover the 8 oz. jars by at least 1 inch. Bring this water to a boil while preparing the jam.

2. Heat oven to 250℉ and place 5 empty 8 oz. canning jars and lids on the rack in the oven to sterilize, at least 5 minutes.

3. In a blender, blend vinegar and peppers until smooth.

4. Add 1/2 of the blueberries to the blender and blend until smooth.

5. Combine all the rest of the ingredients and the vinegar/pepper/blueberry mixture in a large pot.

6. Bring the mixture to a boil.

7. Cook over medium heat, stirring occasionally, until the mixture no longer drips from a spoon, but rather falls off of the spoon in sheets.

8. Remove the jars and lids from the oven (using pot holders) and ladle the hot jam into each jar, leaving 1/2” of space from the top of each jar.

9. Lower each jar into the hot water bath using a pair of canning tongs. When the water is at a rolling boil, set a timer for 15 minutes. When the timer goes off, turn off the heat but let the jars sit in the water for 10 minutes before removing. Let cool before storing.

10. Serve over cheese and crackers on a cheese board, atop vanilla ice cream or on a piece of toast with butter.