Southwestern spring rolls

Yup, you read that right, southwestern spring rolls.

It all started when a sudden craving for spring rolls collided with my ever present yearning for queso. So the Craic Team got to thinking, why not combine the two?

And you know when the Craic Team gets together it’s gonna be weird. But dreamy and oh, so delicious, remember this chilled shrimp salad?

Southwestern Spring Rolls

They’re pretty much see-through burritos with queso on the side for dipping.

Yum. All you need is some rice paper and your favorite burrito stuffings. We used beans, rice, pico de gallo, avocado, shrimp, and lettuce.

The real show stealer were the shrimp! We sautéed some sliced onion with some harissa and then we threw in the shrimp and a little soy sauce. Fast, easy, TASTY.

Southwestern Spring Rolls

Cheers to dreaming big and eating great!

XO

Charleston Spice Co.

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Sour Cherry Margarita

Today Monday, February 22, 2016 is National Margarita Day AND it’s George Washington’s birthday.

To celebrate we designed a margarita that would pay homage to the fabled cherry tree chopping first president of America.

Sour Cherry Margarita

The lovely color of the drink comes from cherry infused tequila! To make this tasty margarita you’ll need to start the ball rolling at least one day in advance to give the tequila and cherries time to party, mix, and mingle.

To make the tequila all you need is a can of water packed cherries and your favorite tequila. Drain the water out of the cherries. Put the cherries in a large mason jar or a bowl. Cover with tequila and let sit covered for at least 24 hours. Boom. Cherry Tequila.

Now here’s how to make this tart tipple:

3 ounces cherry infused tequila

2 ounces fresh squeezed lime juice

1 ounce Cointreau

Combine all in a shaker with ice. Shake it. Pour into salt rimmed glass over ice. Enjoy.

Sour Cherry Margarita

¡Salud!

xo

Charleston Spice Co.

Chocolate Sugar Cookies

These cookies are pretty darn tasty.

If I had to describe them in the most succinct and accurate way, I’d say they are the love child of a sugar cookie and the crispy edge of a brownie.

Chocolate Sugar Cookies

And they come out so perfectly smooth and delightful!! Each cookie was just flawless. I found the recipe here, and the author has some great tips for baking, I highly recommend you check out her blog!

The cookies looked like a blank canvas to me, so I added some Chipotle Royal Icing. YUP. 1/4 teaspoon chipotle powder + 3 cups confectioners sugar + just enough H2O to make a thick icing.

Chocolate Sugar Cookies

Here’s the recipe for these lovely cookies:

6 cups all purpose flour

1 1/4 cups cocoa nib powder

1 teaspoon salt

2 cups unsalted butter

2 cups granulated sugar

1 cup light brown sugar, packed

3 eggs, cold

2 teaspoons pure vanilla extract

In a large bowl sift together flour, cocoa nib powder, salt.

In an electric mixer with the paddle attachment, cream butter and sugars until fluffy and pale (about 5 mins). Beat in eggs until just combined.

On low speed, add flour mixture and blend until completely combined. Make two discs with the dough. Wrap separately and chill for at least 45 minutes.

Roll out the dough on parchment paper or a silicone baking mat. This cookie recipe is where I found the fun tip about using dowels to make lovely cookies that are all the same thickness – if you place a dowel on either side of the dough and roll it out until you are right up on the dowels you will be on your way to cookie perfection. Once dough is rolled out, transfer to a baking sheet and chill in refrigerator for 15 minutes.

Preheat the oven to 325° F.

Cut out your cookies and place them on a parchment paper lined baking sheet (wrap scraps back up and chill before rolling out again). Place in your freezer for another 15 minutes.

Bake for 15 minutes, or longer depending on the thickness of your cookie.

Cool on the baking sheet for 10 minutes then move to a wire rack to continue cooling. Will last a few days in an airtight container.

Chocolate Sugar Cookies

Stay sweet,

XO

Charleston Spice Co.

Danish salted-butter cookies

Sugar Cookie Hearts

From the moment I saw this recipe for Danish Salted-Butter Cookies all I could see were visions of heart shaped cookies with bold pink sugar.

So I made it happen.

Sugar Cookie Hearts

Would you believe me if I told you that I actually followed the recipe?

I wouldn’t believe me.

But I did.

Okay, almost, I’m a rebel without a cause but with a desire to never follow the rules. I used our Vanilla Bean Sugar instead of the plain ol’ granulated sugar & a vanilla bean that the recipe calls for.

Here’s how to bring heart-shaped cuteness into your life:

2 sticks chilled salted butter, cut into pieces

3/4 cup Vanilla Bean Sugar

2 large eggs

2 cups all-purpose flour, plus more for rolling out the dough

1 cup sanding sugar

2 cookie cutters, I used a large and a small heart shaped cutter, Bon Appétit suggests using a 3″ diameter and a 1.5″ diameter cutter.

In the bowl of an electric mixer, combine butter and vanilla bean sugar, beat until very light and fluffy (about 5 minutes). Beat in 1 egg. Reduce speed to low; gradually mix in 2 cups of flour.

Form the resulting dough into a disc, wrap it in plastic and chill until firm, about 2 hours.

Place the racks in the upper and lower thirds of the oven and preheat to 350°F.

Let the dough sit at room temp for a minute or two, roll out on a lightly floured surface (I used a non-stick baking mat, BA suggests using parchment paper). In order to insure the dough is rolled out to equal thickness I placed a dowel on either side of the dough and rolled it out until my roller was flat on both of the dowels!

Cut out your cookies and place on a parchment lined baking sheet. Ball up scraps into a disc, wrap and place in the fridge to chill before rolling out again.

Beat the last egg with a teaspoon of water. Brush the cookies with the egg wash and sprinkle on your sugar!!

Freeze for 10 minutes. Bake, rotating baking sheets halfway through, until edges are golden brown, 10 to 15 minutes. Transfer to a wire rack and let cool. Can be stored in an airtight container for a few days.

Sugar Cookie Hearts

Stay sweet,

XO

Charleston Spice Co.

Berbere Meatballs

Meatball Melt

This meatball recipe is an instant classic. Yeah, yeah, that’s an oxymoron, what I should say is that I anticipate that this will be a go-to recipe for years to come.

The recipe that follows is just for the meatballs, once you make them, go crazy. Make a meatball melt (pictured above), toss them with pasta, throw them on a pizza, put them on a stick for easy eating. Whatever you do, enjoy these, please. This recipe makes enough meatballs for 2 or 3 meals.

For meatball success:

1 1/2 pound ground turkey

4 slices bacon, diced

1 cup bread crumbs

1 Tablespoon Berbere

Mix together all ingredients, form into balls (as big or small as you like), and chill in refrigerator. Brown meatballs in a medium sized pan. Once lovely looking on the outside add a little broth to the pan and poach the meatballs until they are fully cooked.

At this point, you can enjoy them right away or wrap them up and freeze them for later use.

Happy eating!

Charleston Spice Co.

 

 

Chocolate pound cake with dark chocolate ganache

Chocolate Pound Cake

This pound cake.

Mmmmm.

Words, it’s hard to put them together to do this cake justice. I keep thinking, so this is love, so this is what makes life divine and by thinking I mean humming because this cake makes me want to sing it’s so pretty.

Chocolate Pound Cake

And it’s delicious.

This pound cake is what dreams are made of, it’s a Sunday kinda love, it’s a too good to be true, can’t take my eyes off of you, make me feel some type of way kinda cake.

I found the recipe here on Bisous À Toi and I think the author would agree that this is an all-star cake.

Here’s how to make dreams come true:

For cake:

1 1/2 cups all-purpose flour

1/2 cup cake flour

1 cup cacao nib powder

2 1/4 teaspoons baking powder

1/2 teaspoons salt

1 1/2 cups butter, softened

2 1/2 cups granulated sugar

4 large eggs

1 teaspoon double strength vanilla extract (or 2 teaspoons regular vanilla extract)

1 cup sour cream

For ganache:

12 oz dark chocolate (choose one you love the taste of!)

14 oz heavy cream

make the cake:

Place rack in the center of the oven. Preheat to 325 F.

Sift flours, cacao nib powder, baking powder, and salt into a medium sized bowl.

In an electric mixer with the paddle attachment beat butter at medium speed until very creamy (about 2 mins). Gradually beat in sugar. Increase speed to medium-high and beat until well blended and light (about 4 mins). At medium speed beat in the eggs one by one, mixing well after each one and scrapping down the sides if necessary.

In a small bowl stir together vanilla extract and sour cream.

With the mixer on low add dry ingredients in 3 waves with 2 doses of the sour cream mixture in between. Mix until just blended, pour into a bundt pan, and smooth the top. (The original recipe said to oil and flour the bundt pan, I took a gamble and didn’t, the choice is yours.)

Bake for 65 to 75 minutes, until a tester comes out clean from the center.

Let cool in the bundt pan on a wire rack for 15 minutes then flop the cake out and let it cool all by itself on the rack.

make the ganache:

Hammer out 12 oz of dark chocolate so that you have small to medium chunks (the smaller the chunks, the faster it’ll all melt). Warm up the heavy cream using a double boiler. Once cream is moderately warm remove from heat. Pour in the chocolate and let sit for 15 minutes then stir gently. Pour over cake and enjoy! (We went a little wild and filled up the inner hole with ganache and boy howdy, that sure was great.)

Chocolate Pound Cake

If you have the time, make this pound cake a day ahead. We thought it was delightful the first day but absolutely to die for the second day.

Stay sweet, friends!

XO

Charleston Spice Co.

Chocolate Pound Cake