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Make Your Own Vanilla Extract

With the soaring price of vanilla and the surge in Do-It-Yourself fun projects, making your own vanilla extract is bound to be the new trend! Marshalls Creek Spices innovative new Vanilla Extract Kit will save you money, assure a purity of ingredients in your cabinets, and boost your DYI pride.


The kit comes with 3 vanilla beans and an air tight container. Alcohol is not included.


Split the beans lengthwise. Fill the bottle with quality vodka or rum. Tighten, and store in a cool dark place. Every so often, give the bottle a vigorous shake. Monitor the transformation until the color turns to a dark amber. Strain out the vanilla beans with a coffee filter or fine strainer and you have vanilla extract!

The process takes about 1 month. However, the longer it infuses, the stronger the taste. It is not unheard of to wait a year before you use your extract, however, this is totally not necessary.



Golden Milk Tea

Looking to warm up as fall puts a chill in the air? Try Golden Milk Tea. The active spice ingredient, tumeric, is a potent anti-inflammatory that exhibits over 150 potentially therapeutic activities, including acting as a natural anti microbial. It also exhibits anti-cancer properties.

1 cup coconut milk beverage (can use almond milk)
1 cinnamon stick
1/2 teaspoon dried turmeric
1 (1/2-inch) piece ginger, unpeeled, thinly sliced
1 tablespoon honey
1 tablespoon virgin coconut oil
1/4 teaspoon whole black peppercorns
Ground cinnamon (for serving)

Whisk coconut milk, cinnamon, turmeric, ginger, honey, coconut oil, peppercorns, and 1 cup water in a small saucepan; bring to a low boil. Reduce heat and simmer until flavors have melded, about 10 minutes. Strain through a fine-mesh sieve into mugs and top with a dash of cinnamon.

This recipe found on Epicurious.

Pumpkin Scones

Scone Ingredients:

  • 2 cups all-purpose flour
  • 7 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 6 tablespoons cold butter
  • 1/2 cup canned pumpkin
  • 3 tablespoons half-and-half
  • 1 large egg
  • 1 cup powdered sugar
  • 1 tablespoon powdered sugar
  • 2 tablespoons whole milk
  • 1 cup powdered sugar
  • 3 tablespoons powdered sugar
  • 2 tablespoons whole milk
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 pinch ginger
  • 1 pinch ground cloves

Glaze #1- Plain Glaze

  • 1 cup powdered sugar
  • 1 tbsp powdered sugar
  • 2 tbsp whole milk

Spiced Glaze

Scone instructions:

Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper.


Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.

In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.

Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet.

Bake for 14 to 16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.

First plain glaze:
Mix the powdered sugar and 2 tbsp milk together until smooth.
When scones are cool, use a brush to paint plain glaze over the top of each scone.

MAKE THE SPICED ICING while plain glaze solidifies:.
Combine the ingredient for the spiced icing together. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk.

This recipe was found on Genius Kitchen. Genius Kitchen, as the name implies, is an ingenious culinary website with thorough explanations on each ingredient. It WILL raise your kitchen I.Q.

Easy Pumpkin Ravioli with Brown Butter Sage Sauce

The end of summer is met by most with sadness and a sense of mourning.  We say goodby to summer activities such as going to the beach, boating, outdoor sports, and even the freedom of walking outside in the same clothes you wear inside.  Colder weather, back to school and the drudgery of routine are associated with September.

Yet nobody complains about the flavors that the impending Autumn months bring! So here’s to you…to cheer you up…with some delicious fall recipes!


  • Pre-packaged pumpkin ravioli
  • 1 tbsp ground sage
  • 1/2 stick unsalted butter
  • Grated Locatelli cheese to taste


  • Prepare pumpkin ravioli according to directions on package (Usually boiling for just 4-5 minutes)
  • Melt butter in pan over medium high heat until it starts to bubble and brown
  • Add sage, stirring constantly until fragrant, 2-3 minutes
  • Combine butter sage sauce and ravioli, gently coating them, careful not to tear pasta
  • Serve with Locatelli cheese to taste

Roasted Carrots With Cumin

When you are bored with your culinary life, it’s time to visit Mark Bittman’s website or leaf through one of his cook books! Why? It’s easier just to post this mouth watering recipe than explain.

Yield: 4 servings Time: 35 minutes
1 to 1 1/2 pounds baby carrots, green tops trimmed, or full-sized carrots, cut into sticks
3 tablespoons extra virgin olive oil
2 teaspoons cumin seeds
Salt and freshly ground black pepper. (Try black pepper whole and a peppermill.)
Heat the oven to 425°F. Put the carrots on a baking sheet and drizzle with the olive oil; sprinkle with the cumin and salt and pepper. Roast until the carrots are tender and browning, about 25 minutes. Serve hot, warm, or at room temperature.

Eclipse Food- Black And White Cookies

I’m hearing of many parties sprouting up that revolve around the eclipse. And what is a party without food? Here is an idea for eclipse-themed food: Black and White Cookies

Black And White Cookies are a New York classic, and are more like little round flat cakes topped with guessed it…half vanilla icing, and half chocolate.

The best recipe we’ve found so far is that of Martha Stewart. You can follow the link, or simply scroll down.

  • 1 cup all-purpose flour
  • 1 cup cake flour (not self-rising)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup Domino Premium Pure Grain granulated sugar
  • 1/2 cup milk
  • 6 tablespoons unsalted butter, melted and cooled
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon Marshall Creek pure lemon extract
  • 2 cups confectioners’ sugar, sifted
  • 2 tablespoons light corn syrup, plus more if needed
  • 1 1/2 ounces bittersweet chocolate, melted
  1. Preheat oven to 350 degrees. Sift together flours, baking powder, and salt; set aside. In a medium bowl, whisk eggs and sugar until smooth. Add milk, and whisk to combine. Whisk in melted butter and extracts. Add flour mixture, and stir to form a smooth dough. Cover, and chill for 1 hour.

  2. Line baking pans with Silpat nonstick baking mats. Using a 2-ounce scoop, drop five cookies per pan, 3 inches apart. Bake until edges are light brown, 12 to 15 minutes. Transfer cookies to a wire rack set over parchment paper to cool.

  3. In a small bowl, combine confectioners’ sugar, 3 tablespoons hot water, and corn syrup. Whisk until smooth. Using a small offset spatula, ice half of each cookie. Return cookies to rack to drip, if necessary.

  4. Add chocolate to remaining icing. Stir until smooth. Add additional corn syrup to thin to desired consistency, if necessary. Spread chocolate icing over second half of each cookie. Allow cookies to set, about 10 minutes.

Focus On Health: Chia Seeds

Deep in the Copper Canyons of Mexico, isolated and almost impossible to reach, reside the native Taruhumara tribe, known as the best ultra distance runners in the world. Their skills are passed from generation to generation. This includes not just running technique but the nutrition required of a super athlete. It’s no surprise that a staple of their diet for years has been Chia Seeds, only relatively recently recognized as a “power food” for long distance runners in the U.S.

They actually have even more benefits than covered, but this post is specific to working out.

With omega-3 essential fatty acids, vitamins A, B, E, and D, protein, antioxidants,  calcium, iron, potassium and other minerals packed into these little round “sprinkles”, Chia seeds are the most dense nutritional food around.

The Omega 3 are beneficial to work outs because they reduce inflammation and joint pain. This will increase endurance, as well as speed up recovery time for your next work out.

Chia seeds also slow the conversion of carbohydrates to sugar. This prolongs endurance by preventing spikes in blood sugar and increasing the amount of time your body has to use up stored carbs. Chia seeds themselves do not have carbs, so you will need to supplement with other foods or sports gels.

Because they’re high in fiber and nutrients, they keep you satiated longer, which promotes weight loss.

The amino acids and anti oxidants speed up post workout recovery.

Whether you’re a marathon runner or weekend warrior at the gym, Marshalls Creek has the most affordable quality chia seeds around. Don’t forget to bookmark this page, because you will be back after you shop around!

No special preparation is necessary to eat chia seeds. Sprinkle them in your cereal or oatmeal. Include them in a smoothie. You can even soak them in water or juice for 5 minutes. They are taste less and non offensive.

Honey Soy Chicken & Rice Bake

5-6 Bone-in Chicken Thighs
⅓ Cup Honey
⅓ Cup Soy Sauce (Can substitute with reduced sodium soy sauce)
1 Tablespoon Rice wine vinegar
1 Tablespoon Toasted Sesame Oil (Optional)
1 Tablespoon Vegetable Oil
½ Cup Green Onions, sliced (about 4-5 green onions)
1½ Tablespoons Minced Ginger (about 4-5 cloves)
1½ Tablespoons Minced Garlic
1½ Cups Rice
2 Cups Chicken Stock (Can substitute water)
Kosher Salt, to taste
Ground Black Pepper, to taste

Preheat the oven to 400°F/200°C.
In a large bowl or resealable zip-top bag, add the chicken, honey, soy sauce, vinegar, and sesame oil. Squeeze out the excess air from the bag and tightly seal it; gently massage the bag to coat the chicken in the marinade. Place the bag in the refrigerator and allow to marinate for 2 hours.
Remove the chicken from the bag and discard any remaining marinade.
Add the vegetable oil to a large oven-safe pot over medium heat. Carefully add the chicken thighs, skin side down. Cook until the thighs are nicely caramelized, about 5 minutes on each side. Remove the chicken, transfer it to a plate, and set aside.
To the pot, add the green onions, ginger, and garlic. Cook until fragrant, about 1-3 minutes. Add the rice and stir to combine. Add the chicken broth, season it with salt and pepper, and bring to a boil. Stir well and return the chicken thighs to the pot, skin side up.
Cover the pot with a lid, place it in the oven, and bake for 30-40 minutes, or until the rice and chicken are both fully cooked.
Fluff rice and serve warm. Garnish with green onions, if desired.

Shop for delicious spices here.

See original recipe post here.

Shrimp Sazon Recipe

Featuring Marshall Creek Spice of the day: Sazon

Sazon is a mix of spices popular in Mexican and Spanish dishes, which adds a tasty flair to poultry, meat and seafood dishes while letting the natural flavors shine through.

2 pounds shrimp cleaned
1 tsp garlic powder
2 tsp paprika
freshly ground black pepper to taste
1/2 cup olive oil
1-1/2 teaspoons of Marshalls Creek sazon
8 cloves garlic roughly chopped
1/4 cup parsley chopped
squeeze of 1/2 lemon

Combine the shrimp, garlic powder, paprika, and black pepper. Place in frig to marinade for at least an hour. 2. In a large skillet, heat the olive oil over medium high heat. Add the sazon and stir it quickly into the oil. Then immediately add the marinaded shrimp. Sprinkle the chopped garlic over the shrimp. 3. Cook the shrimp on one side for about 4-5 minutes, allowing the garlic to get into the spaces in between. 4. Turn the shrimp and allow to cook for 4-5 min on the other side or until done. 5. Sprinkle on the chopped parsley and lemon juice. Stir the shrimp gently and allow to cook for one minute more. Then serve.

This and other incredible recipes found on

Zucchini Grilled Cheese

  1. 2 c. grated zucchini
  2. 1 large egg
  3. 1/2 c. freshly grated Parmesan
  4. 2 green onions, thinly sliced
  5. 1/4 c. cornstarch
  6. kosher salt
  7. Freshly ground black pepper. We have the finest quality whole peppercorns, as well as pepper mills available. There is no substitute for freshly ground pepper. Spoil yourself with the best of best flavors!
  8. Vegetable oil, for cooking
  9. 2 c. shredded Cheddar


  1. Squeeze excess moisture out of zucchini with a clean kitchen towel. In a medium bowl, combine zucchini with egg, Parmesan, green onions and cornstarch. Season with salt and pepper.
  2. In large skillet, pour enough vegetable oil to layer the bottom of the pan. Scoop about 1/4 cup of the zucchini mixture onto one side of the pan and shape into a small square. Repeat to form another patty on the other side.
  3. Cook until lightly golden on both sides, about 4 minutes per side. Remove from heat to drain on paper towels and repeat with remaining zucchini mixture. Wipe skillet clean.
  4. Place two zucchini patties in the same skillet over medium heat. Top both with shredded cheese, then place two more zucchini patties on top to form two sandwiches. Cook until the cheese has melted, about 2 minutes per side.
  5. Repeat with remaining ingredients. Serve immediately.

This and other scrumptious recipes can be found on

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