Ingredients: cane sugar, cocoa powder, spices, natural flavors and not more than 2% sunflower oil and silicon dioxide used as processing aids.

Peppered Cocoa Spice Cream Cheese Spread:

Add 1 heaping TBSP of Peppered Cocoa Spice to an 8oz container of cream cheese.

Mix thoroughly.

Peppered Cocoa Spice Coffee:

Add 1 TSP of Peppered Cocoa Spice to a cup of coffee, or 1 TBSP to ground coffee beans for every 4 cups of coffee.

 

Ultimate Umami Blend

Ingredients: maltodextrin, dehydrated onion, salt, monosodium glutamate, dehydrated champignon mushrooms, yeast extract, soy sauce (wheat, soybeans and salt), dehydrated garlic, modified food starch, dehydrated tomato, green onion, paprika, red bell pepper, lactic acid and not more than 2% sunflower oil and silicon dioxide used as processing aids.

Contains: WHEAT, SOYBEANS

Ultimate Umami Ramen:

Heat water in a pot and bring to a soft boil.

Add ramen noodles and boil for 3-4 minutes. Remove from water and set aside for use.

In a separate pot, add 16oz of water and bring to a soft boil or simmer. Then, add 2-oz of Ultimate Umami Blend to make broth, reduce heat to low, and hold for use.

To make the ramen egg(s), bring a pot of water to a boil and cook egg(s) in shell for 6.5 minutes.

Once cooked, submerge the egg(s) in ice water and let cool for 8-10 minutes before peeling.

Once peeled, put the egg(s) in a container and cover them with soy sauce. Allow the egg(s) to marinate in soy sauce for at least 30 minutes.  

For shiitake mushrooms, heat a small sauté pan on medium heat.

Add 1 TBSP of sesame oil and 1 TSP of canola oil, and heat until the oil shimmers.

Add 6-8 destemmed whole mushrooms top side down and cook for 2 minutes, or until they start to brown. Flip and cook for 2-3 more minutes.  Remove from pan and keep warm. 

To assemble the Ultimate Umami Ramen, add 8oz of the warm broth to a deep bowl.  Add noodles, mushrooms, and the egg(s) in half.

Garnish with crispy fried garlic and onions, sliced scallions, and a drizzle of spicy sesame oil.

Tropical Sour Seasoning

Ingredients: cane sugar, citric acid, malic acid, blue #1, natural and artificial flavors with not more than 2% sunflower oil and silicon dioxide used as processing aids.

Tropical Sour Frosting:

Heat 16-oz uncovered container of vanilla frosting in a microwave for 15 seconds, so it’s just soft enough to stir.

Add 1 heaping TBSP of Tropical Sour Seasoning to warm frosting and stir well until it’s fully incorporated and the frosting becomes a bright, almost neon, blue color.

Cover and chill in refrigerator for 1-2 hours before using to pipe on cupcakes, cookies, cake or brownies.

Tropical Sour Cupcakes/Cake:

Make batter as instructed.

For a box mix, add 3 TBSP of Tropical Sour Seasoning to batter and mix well.

Pour into cupcake tins or cake pan and bake as instructed.