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Ingredients 1 lb beef stew meat (carne de guisar) 1 tbsp Spicy Caribbee Herbed Sea Salt ½ tsp Spicy Caribbee Sunsational Garlic ½ tsp Spicy Caribbee Mexican Oregano ¼ tsp Spicy Caribbee Ground Cumin 1 tsp Spicy Caribbee Smoked Paprika 2 tbsp extra virgin olive oil 2 tsp bacon fat or lard (optional) 1 small yellow onion, diced 1 cubanelle pepper, diced 2 culantro leaves, chopped 1 carrot, julienned 2 celery stalks, julienned 2 tbsp tomato paste 4 oz red cooking wine (dry wine) 32 oz beef stock 2 medium potatoes, peeled and cut into 2-inch pieces 1 red bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced alcaparrado (green olives with capers and pimentos) Instructions Season the beef...

Ingredients • 1 cup butter, softened • ¾ cup powdered sugar • ½ teaspoon Spicy Caribbee Puerto Rican Vanilla  • 2 cups all-purpose flour Preparation 1. Preheat the oven to 325°F. Line two baking sheets with parchment paper and set aside. 2. In the bowl of a stand mixer, combine the butter, powdered sugar, vanilla, and flour. Mix slowly until a crumbly dough forms. It may look loose at first, but when pressed together with your hands, it should hold its shape. 3. Gather the dough into a ball and roll it between parchment paper to about ⅓–½ inch thick. Cut into small circles or any desired shape and place them on the prepared baking sheets. 4. Bake for 18-20...

Ingredients 1 can coconut milk 1 can condensed milk 1 can evaporated milk 1/2 can coconut cream 1 cup clear distilled rum (Bacardi or Don Q) 3 teaspoons Spicy Caribbee Puerto Rican Vanilla 1 tablespoon Spicy Caribbee Cinnamon 1 pinch of Spicy Caribbee Nutmeg Directions Blend 1 can coconut milk, 1 can condensed milk, 1 can evaporated milk, half a can coconut cream, vanilla, and rum. Add cinnamon and nutmeg. Stir until blended. Pour into glass bottles with caps.  Chill and serve in a cordial glass.

Serves 6–8 Ingredients For the Cake 6 tablespoons unsalted butter (plus extra for greasing) 5 eggs, at room temperature 1 cup granulated sugar 1 cup unbleached all-purpose flour 1 teaspoon Spicy Caribbee ground ginger ½ teaspoon salt ½ teaspoon almond extract 1 cup heavy cream 2 tablespoons confectioners’ sugar 1 teaspoon freshly grated Spicy Caribbee nutmeg For the Pear Filling 2 ripe but firm pears (Bosc preferred), about 1 lb total 1 tablespoon finely chopped Spicy Caribbee crystallized ginger 3 tablespoons packed light brown sugar 2 tablespoons butter 1 tablespoon brandy (optional) Instructions Prepare the Pans & Oven Preheat oven to 350°F (180°C). Grease two 8-inch round cake pans. Line the bottoms with parchment and butter the paper. Make the...

Get ready to cast a delicious spell this Halloween with our Ghostly Halloween Cupcakes! These moist, rich cupcakes are made with our Spicy Caribbee Cocoa Powder and topped with a creamy frosting that will haunt your taste buds in the best way possible. Ingredients For the Cupcakes 1 ¼ cups all-purpose flour 1 tablespoon Spicy Caribbee Cocoa Powder (unsweetened) ¾ teaspoon baking powder ¼ teaspoon salt ¾ cup unsalted butter, softened ½ cup granulated sugar ⅓ cup brown sugar 3 large eggs 2 ¼ teaspoons Spicy Caribbee Puerto Rican Vanilla ½ cup sour cream 3 teaspoons red food coloring For the Frosting 8 ounces cream cheese, at room temperature 4 tablespoons unsalted butter, softened 2 teaspoons Spicy Caribbee Puerto Rican...