Chocolate Cheesecake

Chocolate Cheesecake

You only live once, so do it.

That’s the only thing the author of the original recipe has to say before launching into the ingredient list. And what more do you need?

Forget everything you’ve heard about making cheesecake. Put your fears aside, you are a champion, and you can make cheesecake. Sure, it may look hard and people will tell you you can’t do it, but you CAN and you WILL do amazing things with this recipe!
Chocolate Cheesecake

Be a winner:

1 1/2 cups chocolate graham cracker crumbs

1/2 cup butter, melted

2 cups plus 3 tablespoons sugar

1 1/2 pounds soft cream cheese, room temp

3 eggs, room temp

1/2 pound semisweet chocolate

3 tablespoons heavy cream

2 cups sour cream

1/4 cup Cannonborough Bev. Co. Ginger Beer

3/4 teaspoon cinnamon

3/4 teaspoon vanilla extract

1 cup confectioners’ sugar

Preheat oven to 350°F.

Mix graham crackers and melted butter with 3 tablespoons sugar. Work them together with your fingers until they are well blended. Press the mixture evenly onto the bottom of a 10-inch springform cake pan.

Beat the cream cheese with an electric mixer until fluffy, then gradually beat in the remaining 2 cups of sugar and the eggs. Continue beating until the mixture is perfectly smooth.

In a small saucepan melt the chocolate with the heavy cream, beat this in with the cream cheese mixture and 1 cup of sour cream. Add the ginger beer, cinnamon, and vanilla extract and beat a few minutes more.

Pour the cream cheese mixture into the prepared pan and bake for 55 minutes to an hour. The sides will most likely rise higher than the center so don’t panic! If you want an even top carefully remove the sides of the pan once the cake is cool and with a sharp knife slice the uneven bits right off!

Beat together the remaining 1 cup of sour cream and the confectioners’ sugar and pour over top of cake. At this point you can decorate the cake with fresh fruit and/or flowers! We decided to overachieve and pile on some chocolate covered strawberries! Chill the cake before serving, at least 1 1/2 hours, and enjoy!! Chocolate Cheesecake

Stay sweet!


Charleston Spice Co.

Tasty pork picnic shoulder

I’ve dreamed about this recipe since I saw it last summer in Bon Appétit.

But it was more than just a casual daydream. I yearned, I pined, I longed to taste the delicious almost caramelized outer layer of skin and meat that the photo showed me.

When I was asked what we should do for Mother’s Day this year, I immediately started talking about this recipe. Lo and behold, a pork picnic shoulder appeared and the recipe was roughly followed to produce this:

Pork shoulder

Finally getting to eat this was amazing, like that scene from The Notebook (you know the one, “I wrote you everyday for a year“). It was a long time coming but my year-long ever-present longing was thoroughly satisfied.

My advice, don’t take so long to make this recipe, make it ASAP. It’s worth it.

Here’s how:

2 teaspoons anise powder

1 tablespoon coriander powder

1/4 teaspoon cayenne powder

3/4 teaspoon smoked paprika

2 sun-dried chimayo chili peppers, or any dried pepper of your choice (but if want the good stuff give us a call and we’ll hook you up (we don’t put these on our website))

3 garlic cloves

2 tablespoons soy sauce

1 tablespoon fish sauce

a wee bit of Adobo and Yakima Salt (or salt & pepper)

1 7 to 8 pound skin-on, bone-in pork picnic shoulder

a large crockpot

Warm up soy sauce just a tad in a small pan, throw in the chimayo peppers, this will warm them up and make them easier to slice. Once the peppers are more malleable remove from heat. Finely chop the chile and garlic into a mash. Put them into a small bowl and add the first four ingredients, soy sauce, and fish sauce.

Using a very sharp knife, score the skin and some of the fat in a tight pattern, be sure not to cut all the way through to the meat though!

Throw the meat into your crockpot. Sprinkle a light dusting of Adobo and Yakima salt onto the meat. Rub on the marinade. Cover and refrigerate over night.

Cook in crockpot on low for 10 hours. After ten hours remove from crockpot, at this point ours was so tender it fell right apart, so we threw just the skin into the oven at 450 to crisp it up a bit. After transferring the meat to a platter we threw in a little masa flour to the remaining juices and poured them over the meat.

Pork shoulder



Charleston Spice Co.

P.S. The first five ingredients of this recipe may seem intimidating, but don’t worry. Give us a call, tell us you saw this recipe and are dying to make it. We can send you the spices you need, premeasured for this exact recipe! So don’t sweat it, get adventurous, try new things, and don’t break the bank buying a ton of extra spice you don’t need.

Lavender Lemon Sorbet

Lavender lemon sorbet

This sorbet is perfect for summer.

Tart and lemony, sweet and delicious, cool and refreshing. It’s everything you need on a hot summer’s day!

Throw it in a dark chocolate cup or into some prosecco & call it an adult float. The world is your oyster, do what you will, but definitely give this recipe a try!

Here’s what you need:

3 cups organic cane sugar

3 cups lavender flower sugar

2 1/4 cups freshly squeezed lemon juice

1 1/2 tablespoons finely chopped lemon zest

Combine sugars and water in a large saucepan and bring to a boil over medium-high heat. Reduce heat and simmer without stirring until sugar dissolves, about 3 to 5 mins. Cool completely.

When simple syrup is cool, add lemon juice and zest, stir to combine. Pour into your ice cream maker and mix until it thickens, about 25 to 30 minutes. If not eating right away you can store it in the freezer in an airtight container!

Stay cool, stay sweet


Charleston Spice Co.

Lavender lemon sorbet

Chimayo chili beef cheek

beef cheek

Does this picture do this recipe justice? Probably not but it’s hard to get a picture of a burrito bowl when you just want to get it all in your stomach ASAP.

This tasty simple recipe will give you a rich and delicious mess of meat perfect for tacos, tostadas, burritos, fiesta bowls, etc.

Here’s what ya need:

Beef cheek

Chimayo Chili Blend

olive oil, to coat cheek

1 jumbo onion

2 Tablespoons masa flour

a crockpot

Coat beef with olive oil then cover with Chimayo Chili Blend. Wrap in cling wrap and throw in the refrigerator for at least 24 hours.

Dice a jumbo onion and throw it in the bottom of your crockpot. Place beef on top and cook on low for 10 hours.

After 10 hours, pour the juice into a saucepan over medium heat and stir in 2 Tablespoons of masa flour to thicken. Now combine everything back together again and enjoy!


Charleston Spice Co.

Cream cheese bites

Cream Cheese Bites

Fast, easy, delicious.

These little bites are a crowd pleaser! They can be a simple appetizer before a more complicated meal or just a nice light afternoon snack!

All you need is 8 oz of cream cheese (we used cream cheese from Charleston Artisan Cheesehouse) and 4 teaspoons of our Onion Dip Blend (or another of our dip blends, the choice is yours). Once you’ve blended these two, let sit to flavor up a bit more or use right away.

Spread the cream cheese over crackers or fresh bread and top with fresh veggies, olives, or even pesto!!


Charleston Spice Co.

Cream Cheese Bites