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    Historic Kimmswick, Missouri




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  • Lavender Earl Grey Cake


    • 2 C. (280g/8.1 oz) cake flour plus more for flouring the pan
    • 1 t. baking powder
    • 1 t. baking soda
    • 1/2 t. salt
    • 1 stick (113g/4oz) unsalted butter, softened plus more for greasing the pan
    • 1 C. (200g/7.1oz) granulated sugar
    • 1 T. The Spicery’s loose Earl Grey tea
    • 1/2 t. ground The Spicery’s Organic Lavender Buds
    • 2 eggs, room temperature
    • 1 t. vanilla
    • 1 C. buttermilk
    • 1 C. (227g/8oz) cream cheese
    • 1/2 C.(113g/4oz) unsalted butter, softened
    • 1 1/2 C. (175g/6.2oz) confectioner's sugar
    • 1 t. ground 
    • 1 t. vanilla extract
    • 1 drop red and 1 drop blue food coloring, if desired for purple frosting



    1. Preheat the oven to 350°F.
    2. Lightly butter a 9" round cake pan, line the bottom with a round of parchment paper, butter the parchment paper, and then flour the pan.
    3. Sift the cake flour, baking powder, baking soda, and salt into a small bowl.
    4. Using a mixer at medium speed, cream the butter, sugar, Earl Grey tea, and lavender until the butter is light and fluffy, about 3-5 minutes.
    5. Add the eggs and vanilla, one addition at a time, beating on medium speed for a minute after each addition and scraping the bowl down as necessary.
    6. Add approximately half of the flour mixture, and beat on low until it is just incorporated. Add the buttermilk, and beat until just incorporated. Add the remaining flour and mix until well blended. 
    7. Pour the cake batter into the prepared pan, and shake the pan to remove air bubbles. 
    8. Bake on a middle shelf in the oven for about 40 minutes, until a toothpick into the center comes out free of crumbs. I usually start looking at cake layers 5-10 minutes before and start checking with a toothpick every few minutes once the cake stops wobbling.
    9. Cool for 10 minutes in the pan, and then turn the cake out onto a cooling rack and let cool completely before frosting.


    1. Cream the cream cheese and butter together on medium speed.
    2. Add the sugar and lavender and beat on low speed initially and then on medium speed until well mixed.
    3. Add the vanilla and food coloring (if using) and beat until completely incorporated.

    .© 2021 ‘The Spicery of Kimmswick’ All rights reserved.

  • Miss Em's Peruvian Beef Kebabs


    • 1 1/2 lbs beef sirloin or beef tenderloin, cut into cubes
    • 2 Tablespoons olive oil
    • 2 Tablespoons red wine vinegar
    • 2 Tablespoons Miss Em's Peruvian Spice Blend
    • 2 medium sized bell peppers, cored, seeded and cut into 1/2 inch pieces
    • 2 cups cooked long grain rice
    • 2 Tablespoons olive oil
    • 1/2 red onion, diced
    • 1/2 red or yellow pepper, diced
    • 2 garlic cloves, minced
    • 1 teaspoon Peruvian Kebab Seasoning
    • 1/4 cup parsley, roughly chopped


    1. In a medium mixing bowl, combine the olive oil, red wine vinegar and 2 Tablespoons of Miss Em's Peruvian Spice Blend
    2. Add the beef cubes and mix, coating all pieces. Cover and refrigerate for at least 2 hours and as long as overnight.
    3. Assemble the kebabs by threading the pieces of beef alternating with pieces of bell peppers onto metal skewers. Let the meat come to room temperature.
    4. Set the grill for direct grilling and preheat to high.
    5. Arrange the skewers on a clean and oiled grilled grate.
    6. Grill kebabs 3-4 minutes per side, 6-8 minutes total.
    7. Meat thermometer should read 130°-140° for medium rare.
    8. Remove from grill tent with foil and keep warm until serving.
    9. In a large skillet heat remaining 2 Tablespoons of olive oil to medium high.
    10. Add diced onion, bell peppers and garlic. Sauté until soft, about 3-4 minutes.
    11. Add remaining 1 teaspoon of Miss Em's Peruvian Spice Blend, stir to combine.
    12. Add rice and cook until heated through.
    13. Stir in parsley just before serving.

    .© 2021 ‘The Spicery of Kimmswick’ All rights reserved.

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