Roasted Cauliflower with Capital Heights Spice

Posted on March 24, 2019 by Anne Milneck | 0 comments

When you visit our brick-and-mortar shop in mid-city Baton Rouge, be sure to explore our charming neighborhood: Capital Heights. You'll be as smitten as we are with this pedestrian-friendly spot with its super-cool vibe and friendly folks. We're so smitten, we created Capital Heights Spice Blend. This savory and spicy blend captures the unique flavors of the folks we get to call neighbors. 


1 head cauliflower, cut into florets

6 cloves garlic

Capital Heights Spice

Roasted Garlic Avocado Oil


Preheat oven to 425°F. Season the cauliflower and garlic liberally with Capital Heights Spice and Roasted Garlic Avocado Oil. Spread onto a parchment-lined sheet pan and roast for 15-20 mins or until a knife easily pierces the cauliflower. About halfway through cooking, be sure to remove the sheet pan and move the cauliflower, turning with tongs, to re-distribute the cut sides of the cauliflower on the pan. This will ensure that all sides get roasted and crispy. 

Spaghetti Squash with Everything Blend

Posted on March 21, 2019 by Anne Milneck | 0 comments

Shirazi Salad

Posted on February 24, 2019 by Anne Milneck | 0 comments

Kale Caesar Salad

Posted on February 24, 2019 by Anne Milneck | 0 comments

Cauliflower Tabbouleh

Posted on February 24, 2019 by Anne Milneck | 0 comments

Salted Tahini Chocolate Chip Cast Iron Cookie

Posted on January 21, 2019 by Anne Milneck | 0 comments

We featured this cookie in our Curries, Cocktails and Cookies class. Anne called it a Pizookie (pizza/cookie.) Had we baked it in a pizza can (which you totally can) then the name would have been appropriate. Turns out, Anne just wanted to say "Pizookie" multiple times in a roomful of people (you are welcome to do that as well.) So, Pizookie, pan cookie, skillet cookie-call it what you'd like. What's important is that you make them because when you do, you'll fall in love.
1 stick unsalted butter at room temp
1/2 cup tahini, well stirred
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 tsp sea salt
1 tsp Pure Vanilla Extract
1 tsp Pure Maple Extract
1 egg
1 egg yolk
1 cup plus 2 Tbl flour
3/4 tsp baking soda
2 cups semisweet chocolate chips
Fleur de Sel for sprinkling on top of the cookies


Preheat oven to 325°F. Using a stand mixer, beat the butter, tahini, granulated sugar, brown sugar, sea salt and extracts on medium speed for 2 to 3 minutes, until fluffy. Scrape down the sides and add the egg and yolk. Mix for another minutes. Scrape down the sides. Add in the flour and baking soda on low speed, just until combined. Add in the chocolate chips and mix until combined.

Press dough into a 12-inch cast-iron skillet. (Our cast iron skillet was 8 inches so we scooped out ten Tablespoon-sized cookies from the batter and baked them as individual cookies so as to not pile up too much dough in the skillet.)



Bake for 20-25 minutes. Check after 17 minutes. The dough should be brown along the edges and pulling away from the sides. The cookie rose a bit at the edges and was flatter and a bit gooey in the center. We cut them into wedges and served them warm with vanilla ice cream. Pizookie!

Ginger & Spice Sweet Potato Pie

Posted on November 29, 2018 by Anne Milneck | 0 comments

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