Healthier Life in the New Year!

 Eating healthy has never tasted this good. Stick to your goals this year without compromising on flavor! Watkins Organic Spices, Herbs, Seasoning Blends, and Extracts are packed with flavor.

Shop Watkins in the New Year for a Healthier Life!

https://shop.Watkins1868.com/consultant/eleisiawhitney

On Sale in January in the USA

$1.50 Off Cinnamon 6-ounce tin

$1.50 Off select Organic Spices

$1.00 Off Gourmet Extracts & Flavorings, 2 Fl. Oz. 

$1.00 Off Organic Seasoning Blends

$1.00 Off select Organic Grinders 

$1.00 Off select Family Size Grilling

$4.00 Off Family Size Paprika

15% Off Select Grill Seasonings

10% Off Family Favorites Gourmet Seasoning Mixes 

See January Featured Product Flyer for details https://www.timelessintegrity.com/prices 

Photo courtesy of Watkins

Pumpkin Pie, Banana Bread, and Pumpkin Bread, OH MY!

Autumn or Fall make me think of apples and pumpkins. I can smell the spices as pumpkin pie, banana, bread, and pumpkin bread bakes. 

Order Watkins spices at my website and be prepared for baking season and the holidays.

https://www.Watkins1868.com/consultant/eleisiawhitney 

Organic Everything Bagel Sesame Seasoning Blend on Sale This Month

Watkins Organic Everything Bagel Sesame Seasoning Blend on sale this month, March 2021. Delicious on Avocado Toast, home baked breads, vegetables, salads, dips, and rubs.

Order at http://www.Watkins1868.com/eleisiawhitney

  

Super Sale on Value-Sized Spices This Month

How Would You Like a Sale on Watkins Large Value-Sized Spices?

Buy two or more of the same spice and get them for only $4 each in the US and $5.00 each in Canada! These spices are regularly $6.99 each in the US and $8.99 in Canada.

Basil, Ginger, Onion Powder, Oregano, and Paprika are currently offered at this super low "buy two or more" price in the US. 

Basil, Curry Powder, Ginger, Oregano, Paprika, Thyme are currently available in Canada. 

Cumin, Curry Powder, Parsley Flakes, Thyme, Sesame Seed will be on super sale starting September 4^th in the US and Cumin, Onion Powder, Parsley Flakes will be available September 10^th in Canada.

Place your order at

http://www.Watkins1868.com/eleisiawhitney The spices are under the Gourmet tab near the top of the page.

Don't miss this sale! Spices add flavor to your recipes.

Soft Gingerbread Cookies

These cookies are fantastic with a glass of cold milk or a cup of tea or coffee.

They are a simple yet elegant cookie for a holiday cookie exchange. Santa will sing your praises if you put out a plate on Christmas eve!

Soft Gingerbread Cookies
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon Watkins Ground Cinnamon
1 teaspoon Watkins Ground Ginger
1/2 teaspoon Watkins Ground Allspice
1/2 Watkins Ground Cloves
1/2 teaspoon salt
1/4 teaspoon Watkins Granulated Black Pepper
8 tablespoons (1 stick) unsalted butter, at room temperature
1/4 cup vegetable shortening, at room temperature
1/2 cup packed light brown sugar
2/3 cup unsulfured molasses
1 large egg
Turbinado sugar or other coarse sugar

Whisk together the flour, baking soda, cinnamon, ginger, allspice, cloves, salt, and black pepper in a bowl and set aside.

Using an electric mixer, cream the butter and shortening until smooth and well-combined. Add the brown sugar and beat for 2 minutes until light and fluffy. Beat in the molasses and egg. Gradually mix in the flour mixture by adding spoonful by spoonful. While adding flour mixture keep the mixer set on low so that the flour does not fly out of the bowl. (Trust me I know from experience!) Divide dough in half and wrap each half in plastic wrap. Refrigerate until firm, about 3 hours.

Form dough into balls about 3/4 inches in diameter. Dip the top in the sugar or roll the entire cookie in sugar. Place on a parchment-lined baking sheet. Repeat with remaining dough, spacing cookies about 1 inch apart. Bake for 10-12 minutes, or until edges of cookies are firm and look dry. Do not overbake so cookies are soft in the middle. I baked my cookies about 12-14 minutes. Time depends on the size of the dough balls. These cookies do not flatten out much so it is difficult to tell how done they are.

Cool on the baking sheet for 2 minutes, then transfer to wire racks to cool completely. Store in an airtight container for up to 5 days.

This recipe makes about 4 dozen cookies.

I made these cookies without the granulated black pepper and they were absolutely delicious. Adding the black pepper will make them more spicy.

I found the original recipe at theKitchn.

Pumpkin Pie Spice

Pumpkin pie season is quickly arriving. I always bake pumpkin pie for the Thanksgiving holiday. Make your own pumpkin pie spice for pies and other desserts. This spice adds warm delicious flavor to pumpkin bread, cakes, cupcakes, quick breads, frostings, pancakes, waffles, cookies, ciders, and oatmeal.

If you'd like to mix up some pumpkin pie spice, measure the following spices into a small jar and shake well to blend. Store in air-tight jar away from heat and light. Yields about 1/4 cup.

Pumpkin Pie Spice

3 tablespoons Watkins Ground Cinnamon
2 teaspoons Watkins Ground Ginger
1 1/2 teaspoons Watkins Ground Allspice
1 1/2 teaspoons Watkins Ground Cloves
3/4 teaspoon Watkins Ground Nutmeg

If you prefer, adjust the amount of each spice to your personal taste.

This is a simple and quick recipe for Pumpkin Cupcakes using pumpkin pie spice.

Pumpkin Cupcakes with Maple Cream Cheese Frosting
1 18.5-ounce box yellow cake mix (plus the ingredients called for in the package directions)
1/2  teaspoon pumpkin pie spice
1 15-ounce can pumpkin puree
2  8-ounce bars cream cheese, at room temperature
1/2 cup butter, softened
2 cups confectioners’ sugar
1 teaspoon Watkins Maple Extract
24  pieces candy corn

1. Heat oven to 350 degrees F. Line two 12-cup muffin tins with paper liners. Prepare the cake mix as directed but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.
2. Divide the batter among the prepared muffin tins and bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Let cool.
3. Meanwhile, using an electric mixer, beat the cream cheese, butter, sugar, and maple extract until creamy. Spread on the cupcakes and top each with a piece of candy corn.

Note: Candy corn color will bleed into frosting so if using canding corn as a topping decoration, add just before serving.

Order spices at http://www.watkinsonline.com/eleisiawhitney or http://www.NotJustVanilla.com

Jerk Chicken Breasts

 

1/3 cup apple cider vinegar
1/2 cup molasses
1–2 Tablespoons hot sauce, or more to taste
2 teaspoons ground allspice
2 teaspoons Watkins Onion Flakes or Watkins Organic Onion Powder
2 teaspoons Watkins Organic Garlic Powder
2 teaspoons Watkins Ground Cinnamon
4 large chicken breasts, 8 to 10 ounces each
Salt and Watkins Granulated Black Pepper, to taste
2 scallions, white and green parts, chopped
2 limes, cut into wedges

In a small bowl, mix together the vinegar, molasses, hot sauce, allspice, onions (or onion powder), garlic powder and cinnamon.

Place the chicken breasts in a gallon-sized Ziploc Bag, pour the mixture over the chicken until thoroughly coated and seal the bag. Place the bag in the refrigerator and marinate for several hours.

Preheat the oven to 375 degrees F. Remove the chicken breasts from the marinade and place the chicken on a plate. Sprinkle the chicken breasts with salt and pepper (on one or both sides, according to taste).

Spray a baking pan with Watkins Cooking Spray. Place the chicken in the pan and spray the surface of the chicken lightly with the cooking spray. Roast the chicken in the oven for 15 to 20 minutes or until the chicken is cooked through and firm to the touch.

Once done, arrange the chicken on a serving platter with corn on the cob as a side dish. Sprinkle with the chopped scallions and garnish the platter with the lime wedges.

Tips
To cook the chicken on an outdoor grill, heat the grill to medium-high heat. Place the marinated chicken on the grill and cook for 10 to 15 minutes (5 to 8 minutes on each side), turning the chicken once, until the chicken is cooked through and firm to the touch.

Whether you cook this recipe on the grill or in the oven, the cooked chicken's temperature should be 165 degrees F when measured with a meat thermometer.

Eleisia
http://www.watkinsonline.com/eleisiawhitney