Caitlin’s Crinkle Cookies


I posted about these last year and they are just so good, I made them again! This time to stop myself from eating half the dough before I baked it, I added 2 tablespoons of Ghost Reaper Sugar and boy howdy, that slowed my dough eating right down!

For cookie baking success find the recipe here.

Stay sweet, friends!

Charleston Spice Co.


Foolproof Focaccia

This is a great recipe.

I’ve made it multiple times and mostly followed the directions each time and it’s been delicious every time.

Here it is topped with our Everything Blend:

Everything focaccia

Dreamy, right?

And so easy. All you need is two hours and 30 minutes and you can have yourself a delicious loaf of bread.

Here’s the recipe, it’s from Perfect Plates by John Whaite:

3 3/4 cups bread flour

2 teaspoons salt

4 teaspoons dry active yeast

1 3/4 cups H2O

3 1/2 tablespoons olive oil

a big ol’ handful of chopped olives (optional)

Combine flour, salt, and yeast in the bowl of an electric mixer. Add water and oil. Mix together into a sticky dough add your olives if you’re using them then knead until dough is very elastic and smooth. The author recommends using the dough hook attachment and your mixer to knead the dough rather than kneading it by hand as the dough is extremely sticky.

Once the dough is smooth and elastic, coat with olive oil and let rise in a warm place until it’s tripled in size ~ up to 1 hour.

After your dough has ballooned up, thoroughly oil a deep sided baking pan. Roll the dough into the pan trying to deflate it as little as possible. Pull out the sides gently into a rough rectangle. Let dough rise until doubled in size ~ up to 1 hour.

Preheat oven to 475°F. Dip your fingers in flour and poke holes over entire loaf, be sure to poke all the way to the bottom of the pan. Bake for 25 to 30 minutes until golden brown and crispy, remove and let cool in the pan.

As far as toppings go, after you remove the bread from the oven you can simply paint the top with olive oil and sprinkle with Mediterranean or Chimayo or Everything ~ the choice is yours, let your imagination guide you. For the picture above I sprinkled on Everything before baking and then drizzled on olive oil and more of the blend after the bake as well!



Charleston Spice Co.


Chicken Tikka Masala

Chicken Tikka

People are always asking us for a Tikka Masala blend but the thing is it takes more than just one blend to make that delicious dish ~ for true perfection you need Curry and Garam Masala and some extra chili flakes and some fresh ginger and cilantro.

We’ve made this a few times now and it’s always tasty. We started with this recipe from Bon Appétit, we’ve made a few tweaks, and now we think it’s pretty close to perfect. The real secret is grilling the chicken after you marinate it ~ yup, maybe that seems like a big extra step but it is soooo worth it.

Here’s the recipe:

For marinade

2 chicken breast

1 cup yogurt

2 teaspoons Garam Masala

2 teaspoons Curry

2 teaspoons fresh ginger, finely minced

2 cloves garlic, minced

2 teaspoons Durango Salt

For sauce

3 tablespoons oil, butter, or ghee

1 medium onion thinly sliced

1/3 cups tomato paste

1 teaspoon red chili flakes

2 tablespoons Garam Masala

1 tablespoon Curry

1 14oz can diced tomatoes

2 cups heavy cream

fresh cilantro, chopped

First make your marinade. Combine all the ingredients in a zip top bag, throw in your chicken breasts and chill in the fridge for at least four to six hours.

Now make the sauce. Heat your oil over medium heat in a large heavy pot. Add the onion, tomato paste, red chili flakes, Curry, and Garam Masala. Cook, stirring often until the tomato paste darkens and the bottom of your pan begins to brown. Add the diced tomatoes with all their juices, crushing them a bit more with your hands as you add them. Bring to a boil then reduce heat and simmer. Stir often and scrape the brown bits off the bottom of the pan. Cook until sauce thickens ~ about 8-10 minutes. Add the cream and cilantro, simmer until the sauce thickens again, 30 to 40 minutes.

During this last thickening phase you can go ahead and cook your chicken. The most scrumptious option is to throw that chicken on the grill and cook it till it’s got a nice char going on and is cooked through. Cut the breasts into small bite-sized chunks and throw them into your sauce.

If grilling is not your cup-o-tea, the original recipe tells you to chop the chicken into bite-sized pieces before you marinate it. Then line a pan with foil and throw the chicken bits under the broiler in your oven for about 10 minutes or until it begins to blacken then throw it into the sauce and simmer for another 10 minutes until the chicken is completely cooked. Both of these options are excellent, yet we have found after much trial and error that we preferred the certain je ne sais quoi that the grill added to the dish but in a pinch the broiler worked just fine.

Serve with rice and naan and any other goodies you want to throw together.


Charleston Spice Co.

Ghost Reaper Buttercream Frosting

Ghost Reaper Buttercream Frostin

This buttercream frosting is worthy of day dreams and midnight sighs.

It’s got a haunting heat that will linger on your tongue even after you’ve taken your last bite.  This subtle kick in the pants leaves you craving just one more chance to indulge in the sweet sultry warmth of fire and butter.


This recipe will decently coat 12 cupcakes:

1/2 cup (1 stick) butter, at room temp

1 1/2 cups confectioners sugar

2 tablespoons heavy cream

1/2 teaspoon Ghost Reaper Sugar*

In a small microwave safe bowl combine heavy cream and Ghost Reaper Sugar. Zap it in the microwave for about 15 sec, maybe 20 if you feel ballsy. Stir that up, making sure the sugar dissolves. If you’d like, you can do this same thing in a small saucepan on the stove. Let this mixture cool.

In a stand mixer beat the butter on medium until it is smooth. Turn the speed to low and add your powdered sugar. Increase the speed to medium again and blend until the mixture comes together. Add the heavy cream and mix until completely combined.

Slather liberally onto your favorite cupcakes or go big and throw this on a cake. Give to friends without telling them OR let them know that if they find a little red spot in the frosting its a hot pepper flake, not a stray sprinkle.

Stay sweet,


Charleston Spice Co.

Ghost Reaper Buttercream Frosting

*1/2 a teaspoon of this sugar will give the frosting a moderate level of heat that will be enjoyable to everyone (of course, if you get a flake it might be alarmingly less enjoyable). HOWEVER you know what your heat tolerance is and you might want to add a bit more ~ it’s on you, don’t come crying to me if it’s too hot ~ Ghost Peppers & Carolina Reapers are hot. There. I said it. Don’t be dumb, and don’t waste a whole stick of butter.


Forever and always,

Charleston Spice Co.

Basic Dinner Rolls

Everything dinner rolls

Here’s a basic yeast dough that you can get wild with.

Top it with Everything Blend or Za’atar, bake it in tiny balls or big knots. Do whatever you heart desires, my friends, I am simply giving you a building block to greatness.

This recipe is from The Settlement Cookbook 1965 Edt.


4 tablespoons butter

2 tablespoons sugar

1 teaspoon salt

2 cups scalded milk

1 package or 2 1/4 teaspoons dry active yeast

1/4 cup warm water

1 egg

5 1/2 cups all purpose flour

I know, I know “scalded milk” might sound like one step too many but all you have to do is heat your milk over very low heat until bubbles start to form around the edge of the pan then remove it from the heat. Add butter, sugar, and salt to the milk. Dissolve the yeast in the warm water. When milk mixture is lukewarm add the watery yeast mixture. Add the egg, slightly beaten. Stir in the flour gradually and form into a soft dough; add only enough more flour to knead. Cover dough and let rise until doubled in bulk. Toss gently on a floured board, handling as little as possible.

Heat oven to 400º ~ For dinner rolls like those pictured above, butter a 9×13 baking pan. Roll the dough into consistently sized balls (mine where about 2 inches in diameter) dip them in butter and snuggle them nice and close to each other in your buttered dish. Paint with a little more butter if you have some left over and sprinkle with topping of your choice! Bake for 20ish minutes or until lightly browned.

And now you know how to make yeasty rolls.

The world is now yours to conquer.

Go get ’em, tiger!


Charleston Spice Co.

Vanishing Curry Raisin Muffins

These muffins are an elusive beast. They start to disappear the minute they come out of the oven.

Vanishing curry raisin muffin-1

Last year I was pretty obsessed with this chocolate chip pumpkin muffin recipe. It was just so good every time but I decided it was time for a change. So I added some curry and garam and raisins.

And they’ve turned out delicious every time again! Moist yet airy, they fall apart and into your mouth with the ease and grace of a cat stalking through a pumpkin patch.

Does that analogy make sense? Maybe not, I’m just checking to see if you’re still reading.

Leave your pumpkin spice behind this year (or at least give it a little break) with these temptingly delicious bites of delight:

2 cups all-purpose flour

3/4 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon Curry

1 teaspoon Garam Masala

6 tablespoons butter, softened

1 1/2 cups granulated sugar

1/4 cup olive oil

2 large eggs

2 tablespoons molasses or sorghum

1 cup pumpkin puree

1 1/2 cups of raisins (optional but highly recommended)

Preheat oven to 350° and line your muffin tins with festive liners ~ this recipe makes about 18 muffins.

Combine flour, salt, baking powder and soda in a small bowl. Using your electric mixer or some serious elbow juice mix together the sugar and butter until it looks a bit like wet sand. Scrape down the sides of your bowl and add oil, eggs, molasses, and pumpkin. Mix thoroughly and scrape the side down again. Add the dry ingredients, scraping down the sides at least once. Throw in the raisins and mix until just combined.

Pour the batter into your prepared muffin tins. Fill each to about two thirds full. Bake for 20 to 25 minutes or until a toothpick comes out clean! Let cool in the tins for a few minutes then move to a wire rack to continue cooling. At this point it is highly likely that they will start disappearing. However if you manage to have some at the end of the day, they should last for a few days in an airtight container.

Stay sweet, friends!


Charleston Spice Co.