Urban Herbs

Mind Your Pantry!

Urban Herbs is a spices company created by chefs, for chefs. We are here for those looking for a large selection of high quality cooking spices, dried beans, gourmet rices and grains--all your kitchen pantry staples.

Filtering by Category: Dessert


Yield: 15 Muffins
From: Taste of Home - Simple & Delicious Magazine

1 C    All-purpose flour
¾ C    Whole wheat flour
¼ C    Sugar
¼ C    Packed brown sugar
3 tsp    Baking powder
¾ tsp    Ground cinnamon
½ tsp    Salt
1 lg    Egg
1¼ C    2% Milk
⅓ C    Creamy almond butter
2 Tbsp    Canola oil
1 tsp    Vanilla extract
1 med    Apple, peeled & chopped fine
½ C    Slivered almonds, divided

Preheat oven to 400˚F. Whisk the first seven ingredients. In another bowl, whisk egg, milk, almond butter, oil, and vanilla until blended. Add to flour mixturel stir until moistened. Fold in apple and 1/4 cup of almonds. Fill greased or paper-lined muffin cups three-fourths full. Sprinkle with remaining almonds. 
Bake 18-20 minutes or until a toothpick comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.


⅓ C    Sugar
¼ C    Brown sugar
1 Tbsp    Corn starch
3 tsp    Ground cinnamon
⅛ tsp    Ground nutmeg
6     Large granny smith apples, peeled and cut into eighths
¼ C    Butter, cubed

In a small bowl, mix the first five ingredients.  Place apples in a greased 5 qt slow cooker; add sugar mixture and toss to coat. Top with butter. Cook, covered, on low 3-4 hours or until apples are tender,  stirring once half way.



Yields: 1 Cheesecake

8 oz     Gingersnap cookies, broken into pieces
½ C     Pecans, finely chopped
4 T     Unsalted butter, melted
2 T     Sugar
1 t     Cinnamon
3 T     Flour, all-purpose
1 T     Pumpkin Pie seasoning
48 oz     Cream cheese, room temp
1.5 C     Sugar
1    (15 oz) Can unsweetened pumpkin
3 T     Bourbon
2 t     Vanilla extract
4     Lg Eggs

   Preheat the oven to 325 degrees. Place gingersnaps in the bowl of a food processor with a steel blade and process until finely ground. Add pecans, butter, sugar and cinnamon. Process until the mixture just comes together.
   Transfer the mixture to a 9-inch spring form pan. Pat into the bottom of the pan evenly and about 1 inch up the sides. Bake in the middle of the oven for 10 minutes. Place on wire rack to cool completely before adding the filling.

   In a small bowl whisk together the flour and pumpkin seasoning, set aside. In the bowl of a mixer fitted with the paddle attachment, beat the cream cheese and sugar on medium speed until light and airy, about 2-3 minutes. Add the pumpkin puree, vanilla and flour mixture. Combine thoroughly. Add the eggs, one at a time, incorporating each egg thoroughly before adding the next.
   Pour the batter into the prepared piecrust. Wrap the outside of the pan with adouble layer of foil. Place in a roasting pan lined with paper towels. Add enough waterto come half way up the sides of the pan. Bake for about 1 ½ hours or until cheese-cake is set. Remove from water and cool on wire rack. Remove foil and chill for at least4 hours or overnight.
 Open the spring form and place on a serving platter. Serve with cinnamon whipped cream.