Unwrap the flavor of the Ozarks this holiday with our Sarsaparilla Old Fashioned kit! 🎁✨ Whether you're gifting or enjoying, this kit includes:
16 oz Sarsaparilla syrup
4 oz Sarsaparilla bitters
4 cherries
4 dehydrated orange slices
Sarsaparilla Old Fashioned recipe card
🍹🎄 Back in stock just in time for the holidays, this kit makes the perfect gift. 🌟 Order now and make your celebrations extra special! Cheers to the magic of the Ozarks! ✨🥂
Bourbon Chocolate Chip Pecan Pie:
Filling:
2 cups pecans
3 large eggs, room temp
¾ cup dark brown sugar
⅓ cup light corn syrup
⅓ cup pH Vanilla Bean
1 teaspoon pure vanilla extract
2 tablespoons unsalted butter, melted and cooled
3 tablespoons bourbon, we used Four Roses
3/4 teaspoon kosher salt
¾ cup 60% chocolate chips
Toast the pecans at 350 degrees for 6-8 minutes until they are fragrant then coarsely chop the pecans, set aside
Add brown sugar, corn syrup, and pH Vanilla Bean syrup together and mix until combined. Then add in eggs, one at time, until they’re thoroughly mixed
Mix in vanilla, butter, bourbon and salt
In the pie shell, add chocolate chips and pecans, then the filling
Bake the pie at 375 for 55-65 mins
Let it cool for at least 2 hours and serve
Basic Pie Crust Recipe:
2 ½ cups flour
½ cup granulated sugar
1 cup butter, cubed
½ cup ice water
1 tsp salt
*this recipe makes 2, 9 inch pie crusts*
Mix together flour, sugar, and salt in a large bowl
Dice cold butter and mix it into the flour until it resembles coarse sand
Add water slowly until the dough forms (some flour may still be in the bowl, but that’s okay. You don't want to force the flour into the dough)
Wrap the dough in food wrap and let it chill in the fridge for an hour
Doing this allows the gluten to rest and will result in a flaky pie crust
Lightly flour a clean work surface and roll your pie dough into a 13-inch circle and place it in your pan
Crimp the edges, poke the crust with a fork, and place the pan in the freezer for 30 minutes before you bake the pie and filling
Note: If you need a fully baked pie crust for a chocolate pie or any other type of pudding pie, after step 6, you can cover your pie crust with parchment paper and fill it with pie weights or dried beans, and bake the crust for 45-50 mins at 375 degrees
Place your order today to ensure your Pink House products grace your Thanksgiving table!
Filling:
1 ¼ cup granulated sugar
¼ cup pH Cardamom Syrup
¼ cup cornstarch
1 tsp salt
3 cups whole milk
4 whole egg yolks, room temp
8 ounces bittersweet chocolate, roughly chopped
2 tsp vanilla extract
4 TBSP butter, cold
Whipped Cream:
1 cup of heavy whipping cream, cold
½ tsp salt
2-3 TBSP pH Cardamom or Hazelnut syrup, depending on how sweet you like your cream
1 tsp vanilla extract
In a saucepan, mix the sugar, cardamom syrup, cornstarch, and salt until it’s thoroughly combined and no cornstarch lumps remain
Turn the pan on medium heat and whisk in milk and egg yolks
Continuously whisk the mixture until the filling is thick enough to coat the back of a spoon
Remove from heat and stir in chocolate until it is completely melted in
Add in vanilla and butter
Pour the filling into a baked pie crust and let it chill for 4 hours or overnight
Whipped Cream:
Add all the ingredients in a mixer with the whisk attachment
Whisk for 3-5 mins at a medium speed until you reach your desired consistency
Top your pie with the whipped cream and serve
Enjoy FREE SHIPPING on the Thanksgiving Trio! Just use code THANKSGIVINGTRIO at checkout to save on the bundle and shipping! The offer ends November 9th!
Crust Recipe:
1 ½ cup AP Flour
½ cup biscoff crumbs
8 TBSP unsalted butter, cold and cut into cubes
½ tsp salt
1 large egg, gently beaten
1 TBSP whole milk
Filling:
1 ½ cup pure pumpkin puree
⅓ cup granulated sugar
¼ cup brown sugar
¼ cup ph Pumpkin Butternut Spice Syrup
3 large eggs, room temp
½ tsp kosher salt
½ tsp ground cinnamon
½ tsp nutmeg
1 tsp vanilla
1 cup whole milk
½ cu heavy cream
Mix flour, biscoff crumbs and salt together until thoroughly combined and cut in butter until rough crumbs form.
Add in egg and milk until dough forms. Wrap dough in cling wrap and chill for at least an hour.
Preheat the oven to 350 degrees.
Roll dough into a 10 inch circle and fit over a 9 inch tart pan. Press dough into tin, making sure you fully cover the tin with the crust.
Bake at 350 degrees for 18 minutes on a cookie sheet. Let the crust cool for 15 minutes before adding the filling into the shell.
Mix all the filling ingredients in a large bowl and whisk until everything is a homogeneous mixture. The mix will look similar to a custard mixture.
Add filling to the tart crust.
Bake for another 40 - 45 minutes or until the middle is no longer wobbling.
Let it cool for at least an hour before removing the tart pan.
Let the tart chill overnight before serving. Before serving, drizzle the edges with dark chocolate and top with pumpkin seeds and edible gold.
Enjoy FREE SHIPPING on the Thanksgiving Trio! Just use code THANKSGIVINGTRIO at checkout to save on the bundle and shipping! The offer ends November 9th!
Pumpkin Spice Pound Cake:
3 cups of AP flour
1 ¼ cup granulated sugar
1 cup brown sugar
1 cup unsalted butter, melted and slightly cooled
3 eggs
1 TBSP vanilla bean paste
2 tsp baking soda
1 tsp baking powder
½ tsp kosher salt
½ tsp cinnamon
½ tsp ginger
¼ tsp clove
1 15-ounce can of pure pumpkin puree
Glaze:
3 cups powdered sugar
2 TBSP Pumpkin Butternut Spice Syrup
¼ cup whole milk
½ tsp cinnamon
Preheat your oven to 350 degrees and grease a bundt pan.
With a paddle attachment, cream together butter, sugars, and pH Pumpkin Butternut Spice syrup until the butter is fluffy and the sugar is fully incorporated.
Scrape the sides of the bowl, and add in the vanilla bean paste and eggs one at a time until incorporated into the butter-sugar mixture.
In a separate bowl, add flour, salt, cinnamon, ginger, clove, baking powder, and baking soda together.
Alternating between the dry ingredients and the pumpkin puree, add to the egg butter mixture until all the flour is fully incorporated and the batter is thick.
Evenly pour the batter into the bundt pan. Bake for 50 - 65 minutes or until a toothpick comes out clean.
Let it cool for at least 45 minutes before flipping the cake on a cooling rack.
Top with glaze and whatever decor speaks to your heart. I used our house-made granola, dehydrated blood oranges, crushed freeze-dried raspberries, craisins, pumpkin seeds, and fresh rosemary.
Enjoy FREE SHIPPING on the Thanksgiving Trio! Just use code THANKSGIVINGTRIO at checkout to save on the bundle and shipping! The offer ends November 9th!
Bring loved ones together with Pink House Alchemy's all-natural simple syrups. Ideal for cooking, baking, lattes, and cocktails, our Thanksgiving Trio embodies the season's spirit, creating cherished memories.
Thanksgiving Trio:
Pumpkin Butternut Squash: A warm and nutty nod to fall, combining creamy pumpkin and savory butternut squash with maple, brown sugar, and cardamom.
Ginger: Infused with zesty warmth, this simple syrup adds a delightful kick to your meal, awakening your senses and spicing up the festivities.
Winter Spice: A curated blend of smoked cloves, vanilla beans, and peppercorns for deep, warming notes in any wintertime treat.
Ginger Chess Pie:
Filling:
¼ cup butter, melted
¼ cup orange juice
¼ cup buttermilk
Zest of one orange
2 TBSP Flour
3 TBSP Cornmeal (yellow or white)
1 ½ cups granulated sugar
½ cup pH Ginger Syrup
4 eggs, room temp
Whipped Cream:
1 cup of heavy whipping cream, cold
½ tsp salt
2-3 TBSP pH Ginger Syrup, depending on how sweet you like your cream
1 tsp vanilla extract
Par bake your pie crust at 450 degrees for 10 minutes.
Mix butter, orange juice, and buttermilk.
Add one egg at a time, whisking in the egg thoroughly before adding each one.
Add the zest of the orange, flour, and cornmeal to the mixture.
Mix in sugar and syrup and stir continuously until everything is mixed.
Add your mixture into the pie crust.
Bake at 350 for an hour. If the middle is still wobbly, then add 5 mins to the baking time (keep adding 5 mins to the time until the middle is cooked).
Let the pie cool for 8 hours or overnight
Before serving, top with ginger whipped cream and top with candied ginger pieces
Basic Pie Recipe:
2 ½ cups flour
½ cup granulated sugar
1 cup butter, cubed
½ cup ice water
1 tsp salt
*This recipe makes 2, 9-inch pie crusts*
Mix flour, sugar, and salt in a large bowl.
Dice the cold butter and mix it into the flour until it resembles coarse sand.
Add water slowly until the dough forms (some flour may still be in the bowl, but that's okay. You don't want to force the flour into the dough)
Wrap the dough in food wrap and let it chill in the fridge for an hour.
Doing this allows the gluten to rest and will result in a flaky pie crust.
Lightly flour a clean work surface and, roll your pie dough into a 13-inch circle, and place it in your pan.
Crimp the edges, poke the crust with a fork, and place the pan in the freezer for 30 minutes before you bake the pie and filling.
Note: If you need a fully baked pie crust for a chocolate pie or any other type of pudding pie, after step 6, you can cover your pie crust with parchment paper and, fill it with pie weights or dried beans, and bake the crust for 45-50 mins at 375 degrees
As we approach the season of gratitude and togetherness, we're excited to introduce our latest creation, the Thanksgiving Trio: Pumpkin Butternut Squash, Ginger, and Winter Spice - a symphony of warmth and flavor set to be the star of your holiday table.
Pumpkin Butternut Squash: A warm and nutty nod to fall, combining creamy pumpkin and savory butternut squash with maple, brown sugar, and cardamom.
Ginger: Infused with zesty warmth, this simple syrup adds a delightful kick to your meal, awakening your senses and spicing up the festivities.
Winter Spice: A curated blend of smoked cloves, vanilla beans, and peppercorns for deep, warming notes in any wintertime treat.
Thanksgiving is about family, and what better way to bring loved ones together than with Pink House Alchemy's all-natural simple syrups? Perfect for cooking, baking, lattes, and cocktails, our Thanksgiving Trio embodies the season's spirit, turning your gathering into a cherished memory.
Embark on this culinary adventure with us, where every bite tells a story and every flavor sparks a conversation. Share the love through taste and make this Thanksgiving a celebration to remember.
Enjoy FREE SHIPPING on the Thanksgiving Trio! Just use code THANKSGIVINGTRIO at checkout to save on the bundle and shipping! The offer ends November 9th!
Wishing you a season filled with warmth, exquisite flavors, and unforgettable moments with loved ones.
Warm regards, Pink House Alchemy
Blackberry Sage: A True Farm-to-Bottle Experience Much like the bountiful landscapes of Northwest Arkansas, our Blackberry Sage syrup embodies the essence of nature's finest offerings. With over a decade of expertise in crafting unique simple syrups, bitters, and shrubs, we hold the values of authenticity and the elegance of simplicity. Each bottle is a tribute to our ingredients' integrity and dedication to genuine craftsmanship. This year, we collaborated with a local farm, McGarrah Farms, in Fayetteville, AR, to source the freshest Ozark blackberries! Supporting family-owned farms is part of the overall mission of Pink House, and we are proud to work with farms like McGarrah.
At Pink House Alchemy, we're excited to bring you a special offer that celebrates the harvest season. Get Free Shipping when you add Blackberry Sage syrup to your order. Simply use the code "BLACKBERRYSAGEFREESHIPPING" at checkout and let the harvest celebration begin! Offers ends Oct. 22 2023.
Blackberry Sage: A True Farm-to-Bottle Experience
Much like the bounty of Northwest Arkansas, our Blackberry Sage syrup is a testament to the purest form of nature's offerings. With over a decade of experience in crafting unique simple syrups, bitters, and shrubs, we understand the importance of authenticity and the beauty of simplicity. Each bottle is a tribute to the integrity of ingredients and our commitment to genuine craftsmanship.
Unveiling the Spookiest Flavor for Your Culinary Creations
With Halloween approaching, it's the perfect time to let Blackberry Sage take the spotlight. This unique flavor, a captivating blend of blackberries and aromatic sage, is not only a treat for your palate but also an inspiration for your culinary endeavors. Incorporate it into your recipes and let its distinctive taste elevate your Halloween.
Recipe: Blackberry Sage Green Tea
Ingredients:
1 oz pH Blackberry Sage Simple Syrup
1 oz lemon juice
Green tea
Soda water
Instructions:
Begin by combining Blackberry Sage syrup and lemon juice in an ice-filled glass.
Pour green tea into the glass, leaving a little room at the top.
Add a splash of soda water for a touch of effervescence.
Gently stir to let the flavors meld.
Garnish with a dehydrated lemon wheel or a plump fresh blackberry for an extra touch of harvest-inspired delight.
With Pink House Alchemy's Blackberry Sage syrup, you're not just adding a flavor; you're using nature's pure essence. Remember to use the code "BLACKBERRYSAGEFREESHIPPING" at checkout to enjoy free shipping on any order that includes Blackberry Sage. Embrace the natural, the wholesome, and the extraordinary with this exquisite syrup.
Here's to a season filled with bountiful harvests and heartwarming gatherings! 🌿🍇
