Short description:

Dark hot chocolate in the spirit of Caribbean cocoa tea. Net wt 18.6 oz. Makes 20 mugs.

Full description:

Product details

• Net wt: 18.6 oz

• Makes: 20 mugs

The Nightcap is our slow-evening mug. Dutch process cocoa and chopped dark chocolate melt into hot milk for a thick, deep cup. Cinnamon, nutmeg, and vanilla warm it in the spirit of Caribbean cocoa tea.

It's rich without being overly sweet. Add another spoonful if you like it darker, then top with whipped cream, marshmallows, or a pinch of cinnamon.

Why you'll love it:

• Dutch cocoa plus real dark chocolate

• Cinnamon, nutmeg, and vanilla

• Works with dairy or non-dairy milk

You'll need:

• Milk (or milk alternative)

Directions:

1. Add ¼ cup of mix (about 3 heaping tablespoons) to a mug.

2. Heat 8 oz milk (or milk alternative) until steaming. Do not boil.

3. Pour hot milk over the mix and stir until fully dissolved.

4. Taste, and add more mix for a richer cup.

5. Top with whipped cream, marshmallows, or a pinch of cinnamon.

Ingredients: Dutch process cocoa powder (cocoa processed with alkali), cane sugar, dark chocolate melting wafers (sugar, chocolate liquor, cocoa butter, soy lecithin, vanilla), powdered sugar (sugar, cornstarch), cinnamon vanilla sugar (cane sugar, cinnamon, vanilla extract), cinnamon, nutmeg, smoked sea salt.

Allergens: Contains Soy. May contain traces of milk. Produced in a facility that also processes wheat, soy, milk, tree nuts, and eggs.

Storage: Store in a cool, dry place. Best if used by the date on the pouch.

Short description:

Buttermilk pancakes with toasted pecans and warm praline flavor. Net wt 15.6 oz. Makes 20 to 24 pancakes.

Full description:

Product details

• Net wt: 15.6 oz

• Makes: 20 to 24 pancakes

Made for slow weekends. Toasted pecans, brown sugar, and cinnamon vanilla sugar give these buttermilk pancakes a soft praline flavor. A little nutmeg rounds it out.

Whisk in buttermilk, eggs, and melted butter; let the batter rest a few minutes, and cook until golden. Serve with butter and warm syrup.

Why you'll love it:

• Toasted pecans in every bite

• Fluffy buttermilk texture

• Makes a full family breakfast

You'll need:

• 2 cups buttermilk (or 2 cups milk + 2 tbsp vinegar)

• 2 eggs

• ¼ cup (4 tbsp) melted butter

Directions:

1. Pour the entire contents of the pouch into a large bowl. Stir to distribute the pecans.

2. Add buttermilk, eggs, and melted butter. Mix until just combined; lumps are OK.

3. Let batter rest 5 minutes.

4. Heat a griddle or skillet to 375°F and lightly grease.

5. Pour ¼ cup batter per pancake. Cook 2 to 3 minutes, until bubbles form on the surface.

6. Flip and cook for 1 to 2 more minutes, until golden.

Ingredients: Enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), pecans, brown sugar, cinnamon vanilla sugar (cane sugar, cinnamon, vanilla extract), baking powder (cornstarch, sodium bicarbonate, sodium aluminum sulfate, monocalcium phosphate), baking soda, smoked sea salt, nutmeg.

Allergens: Contains Wheat, Tree Nuts (Pecans). Produced in a facility that also processes wheat, soy, milk, tree nuts, and eggs.

Storage: Store in a cool, dry place. Best if used by the date on the pouch.

Short description:

A rich, buttery cake with a golden top and a soft, gooey center. Net wt 21.1 oz. Makes 12 to 16 squares.

Full description:

Product details

• Net wt: 21.1 oz

• Makes: 12 to 16 squares

• Pan: 9×13

Bourbon Street Gold is our take on classic gooey butter cake. It bakes up golden on top and soft in the middle, with nutmeg, cinnamon, and vanilla sugar warming the butter flavor.

Mix with cream cheese, eggs, butter, and vanilla in one bowl, pour into a 9×13 pan, and bake. Let it cool, then cut into squares for a party, potluck, or holiday table.

Why you'll love it:

• One-bowl mix, one 9×13 pan

• Nutmeg and cinnamon vanilla sugar

• Made for sharing

You'll need:

• 1 block (8 oz) cream cheese, softened

• 3 eggs

• ½ cup (1 stick) butter, melted

• 1 tsp vanilla extract

Directions:

1. Preheat oven to 350°F. Grease a 9×13 inch pan.

2. Pour the entire pouch into a large bowl. Add cream cheese, eggs, melted butter, and vanilla.

3. Mix until smooth and fully combined.

4. Pour into the prepared pan and spread evenly.

5. Bake 40 to 45 minutes. The center should be slightly jiggly.

6. Cool 20 minutes before cutting.

Ingredients: Yellow cake mix (enriched bleached flour [wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid], sugar, corn starch, palm oil, leavening [baking soda, sodium aluminum phosphate, monocalcium phosphate], dextrose, salt, natural and artificial flavor, xanthan gum, soy lecithin), powdered sugar (sugar, cornstarch), turbinado sugar, cinnamon vanilla sugar (cane sugar, cinnamon, vanilla extract), nutmeg, smoked sea salt.

Allergens: Contains Wheat, Soy. Produced in a facility that also processes wheat, soy, milk, tree nuts, and eggs.

Storage: Store in a cool, dry place. Best if used by the date on the pouch.

Short description:

Dense, fudgy brownies made for a slow afternoon. Net wt 26.2 oz. Makes 18 to 24 squares.

Full description:

Product details

• Net wt: 26.2 oz

• Makes: 18 to 24 squares

• Pan: 9×13

Sidewalk Café is the brownie you'd linger over with a coffee. Dark cocoa and semi-sweet chocolate chips bake into a dense, fudgy square. A small touch of allspice and cinnamon vanilla sugar adds warmth without tasting spiced.

Stir in eggs, melted butter, and vanilla, spread in a 9×13 pan, and bake. Pull them while a toothpick still shows moist crumbs.

Why you'll love it:

• Deep, dark cocoa flavor

• Semi-sweet chocolate chips

• Fudgy, not cakey

You'll need:

• 4 eggs

• 1 cup (2 sticks) melted butter

• 2 tsp vanilla extract

Directions:

1. Preheat oven to 350°F. Grease a 9×13 inch pan.

2. Pour the entire contents of the pouch into a large bowl.

3. Add eggs, melted butter, and vanilla. Stir until just combined. Do not overmix.

4. Pour into the prepared pan and spread evenly.

5. Bake 30 to 35 minutes. A toothpick should come out with moist crumbs, not wet batter.

6. Cool 20 minutes before cutting.

Ingredients: Cane sugar, semi-sweet chocolate chips (sugar, chocolate liquor, cocoa butter, soy lecithin, vanilla extract), enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), brown sugar, Dutch process cocoa powder (cocoa processed with alkali), cinnamon vanilla sugar (cane sugar, cinnamon, vanilla extract), smoked sea salt, allspice.

Allergens: Contains Wheat, Soy. May contain: Milk. Produced in a facility that also processes wheat, soy, milk, tree nuts, and eggs.

Storage: Store in a cool, dry place. Best if used by the date on the pouch.

Short description:

Bright key lime meets spiced Biscoff cookie, Miami style. Net wt 19.9 oz. Makes 18 to 24 bars.

Full description:

Product details

• Net wt: 19.9 oz

• Makes: 18 to 24 bars

• Pan: 9×13

Biscayne Sunset is a taste of Miami. Tart key lime and spiced Biscoff cookie crumbs come together in a creamy, chilled bar with a little ginger for brightness.

Mix with butter, eggs, sweetened condensed milk and key lime juice, then bake in a 9×13 pan. Chill for at least 3 hours, then slice and serve cold.

Why you'll love it:

• Real key lime powder plus key lime juice

• Biscoff cookie crumbs with a touch of ginger

• Served chilled

You'll need:

• ¾ cup (12 tbsp) melted butter

• 6 eggs

• 2 cans (14 oz each) sweetened condensed milk

• 1 cup key lime juice (bottled is fine)

Directions:

1. Preheat oven to 350°F. Line a 9×13 inch pan with parchment paper.

2. Pour the entire pouch into a large bowl. Add melted butter, eggs, condensed milk, and key lime juice.

3. Mix until smooth and fully combined.

4. Pour into the prepared pan and spread evenly.

5. Bake 35 to 40 minutes, until set but still slightly jiggly in the center.

6. Cool completely, then refrigerate at least 3 hours before cutting.

Ingredients: Biscoff cookie crumbs (wheat flour, sugar, vegetable oils [soybean, canola, palm], brown sugar syrup, sodium bicarbonate, soy flour, salt, cinnamon), enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), cane sugar, key lime powder, baking powder (cornstarch, sodium bicarbonate, sodium aluminum sulfate, monocalcium phosphate), smoked sea salt, ginger.

Allergens: Contains Wheat, Soy. Produced in a facility that also processes wheat, soy, milk, tree nuts, and eggs.

Storage: Store in a cool, dry place. Best if used by the date on the pouch.

Short description:

Toasted coconut and rum blondies with island spice. Net wt 27.4 oz. Makes 18 to 24 squares.

Full description:

Product details

• Net wt: 27.4 oz

• Makes: 18 to 24 squares

• Pan: 9×13

Named for Miami's leafy, laid-back neighborhood, Coconut Grove brings the islands to a classic blondie. Toasted coconut, white chocolate chips, and brown sugar bake into a chewy, golden square. Nutmeg and allspice add warmth.

Stir in eggs, melted butter, and rum extract. Use 2 tbsp of dark rum if you prefer. Spread in a 9×13 pan and bake until golden on top and slightly soft in the center.

Why you'll love it:

• Toasted unsweetened coconut

• White chocolate chips

• Nutmeg and allspice

You'll need:

• 4 eggs

• 1 cup (2 sticks) melted butter

• 2 tsp rum extract (or 2 tbsp dark rum)

Directions:

1. Preheat oven to 350°F. Grease a 9×13-inch pan.

2. Pour the entire contents of the pouch into a large bowl.

3. Add eggs, melted butter, and rum extract. Stir until just combined.

4. Pour into the prepared pan and spread evenly.

5. Bake 30 to 35 minutes. The top should be golden and the center slightly soft.

6. Cool 20 minutes before cutting.

Ingredients: Brown sugar, enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), white chocolate chips (sugar, cocoa butter, whole milk powder, soy lecithin, natural vanilla flavor), unsweetened shredded coconut, cinnamon vanilla sugar (cane sugar, cinnamon, vanilla extract), baking powder (cornstarch, sodium bicarbonate, sodium aluminum sulfate, monocalcium phosphate), smoked sea salt, nutmeg, allspice.

Allergens: Contains Wheat, Milk, Soy. Produced in a facility that also processes wheat, soy, milk, tree nuts, and eggs.

Storage: Store in a cool, dry place. Best if used by the date on the pouch.

Short description:

Half cookie, half brownie: crisp edges, fudgy center. Net wt 30.1 oz. Makes 18 to 24 squares.

Full description:

Product details

• Net wt: 30.1 oz

• Makes: 18 to 24 squares

• Pan: 9×13

The Street Cookie is for anyone who can't choose between a cookie and a brownie. Brown sugar and plenty of semi-sweet chocolate chips give it crisp, cookie-like edges. The center stays soft and fudgy.

Stir in eggs, melted butter and vanilla, spread in a 9×13 pan and bake. Fight over the corner pieces.

Why you'll love it:

• Crispy edges, fudgy middle

• Loaded with semi-sweet chips

• One pan, one bowl

You'll need:

• 4 eggs

• 1 cup (2 sticks) melted butter

• 2 tsp vanilla extract

Directions:

1. Preheat oven to 350°F. Grease a 9×13 inch pan.

2. Pour the entire pouch into a large bowl.

3. Add eggs, melted butter, and vanilla. Stir until combined.

4. Pour into the prepared pan and spread evenly.

5. Bake 35 to 40 minutes. The center stays fudgy and the edges get crispy.

6. Cool 20 minutes before cutting.

Ingredients: Enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), brown sugar, semi-sweet chocolate chips (sugar, chocolate liquor, cocoa butter, soy lecithin, vanilla extract), cane sugar, Dutch process cocoa powder (cocoa processed with alkali), cinnamon vanilla sugar (cane sugar, cinnamon, vanilla extract), baking soda, smoked sea salt.

Allergens: Contains Wheat, Soy. May contain: Milk. Produced in a facility that also processes wheat, soy, milk, tree nuts, and eggs.

Storage: Store in a cool, dry place. Best if used by the date on the pouch.