Ginger Kumquat Simple Syrup

This simple syrup is sure to be a nice addition to any beverage you choose, we used it in our Charles Towne 70 (recipe to follow shortly) but let the spirit of the day guide you:

1/4 cup Ginger Sugar

1/4 cup H2O

at least 4 kumquats halved

Combine these things in a small saucepan and set over medium heat, stirring occasionally until sugar is dissolved. Remove from heat and muddle the kumquats up a bit. At this point the syrup is ready all you have to do is strain it!


Charleston Spice Co

Crinkle Cookies

Nothing says, WELCOME TO THE FIRST DAY OF WINTER! quite like these funky little cookies.


Crispy & crunchy on the outside, airy & chewy on the inside, these cookies are bound to please everyone because they are just so unusual. And the recipe makes about 6 dozen cookies so there is plenty to go around!!


Here’s how to make this funky fresh cookie:

1/2 cup olive oil

4 oz semi-sweet chocolate chips, melted

2 cups granulated sugar

4 eggs

2 cups cake flour

2 teaspoon baking powder

1/2 teaspoon salt

1 1/2 teaspoons ancho chili powder (optional)

1 cup powdered sugar (for rolling)

Mix oil, chocolate, and granulated sugar. Blend in one egg at a time until well mixed. Stir flour, baking powder, salt, and ancho chili powder into the chocolate mixture. Chill several hours or overnight.

Heat oven to 350ºF

Drop teaspoonfuls of dough into powdered sugar (yes, teaspoonfuls, it sounds small but coming from a girl who’s general cookie motto is go big or go home it means something when I say these cookies are cuter when they’re small). Roll in sugar & shape into balls. Place about 2 inches apart on a parchment lined baking sheet. Bake 10 to 12 minutes (try not to overbake, if you do, you’ll know why I told you not to overbake them…).

Stay sweet!


Charleston Spice Co.


Puppy Chow

Who can resist a bowl full of this powdery chocolatey peanut buttery treat?

No one, that’s who.

Puppy Chow

But to slow down your friends and that cousin who “likes anything hot” add a little Ghost Reaper Sugar to the recipe.

Yeah, they’ll start shoveling in the chow and a few minutes later, it’ll hit ’em. This isn’t your mom’s puppy chow, this sweet treat packs a devilish punch that will keep you coming back for more.

Here’s what ya need:

1 box of rice chex

1 1/2 cups semisweet chocolate chips

1/3 cup peanut butter

1/4 cup butter

2 Tablespoons Ghost Reaper Sugar (or chili powder/flakes of choice)

A bag of confectioners sugar (sure, you may not need the whole thing, but too much is never enough when it comes to coating these puppies)

In a microwave safe bowl melt chocolate, butter, peanut butter, and 1 Tbs Ghost Reaper Sugar.

Put cereal into a large bowl and pour chocolate mixture over, mixing to coat thoroughly. Sprinkle remaining Ghost Reaper Sugar over all and begin coating with powdered sugar. I prefer a heavy coat of powdered sugar. It’s a personal choice, listen to your heart, and keep adding powdered sugar and stirring until the cereal is coated!

Stay sweet,


Charleston Spice Co.


Are you ready to rumble?


These rum balls got their name because when I’m excited about something my enunciation goes right out the window. It’s wild, vowels are elongated, some are completely forgotten & what sounds like Rum Balls to me sounds like Rumbles to everyone else. And let’s face it, Rum Balls is nice and to the point but Rumbles is pretty darn catchy.

I found this bourbon ball recipe on Smitten Kitchen & decided to make a few tweeks to create rum balls (I’m still working on cultivating an appreciation of bourbon, it’s a long road, but someday I’m sure I’ll like it…). These are a quick easy treat to pull out during the crazy holiday season when all your friends are stopping by to say, hi, happy holidays! 

Without further ado, here’s how to rumble:

2 1/2 cups chocolate chip cookie crumbs

1 1/2 cups pecans, toasted and cooled

1/2 cup rum of your choice

1 cup confectioners sugar

3 Tablespoons Classic Hot Cocoa

1 1/2 Tablespoons molasses

Sprinkles, sanding sugar, cookie crumbs, coconut for coating (aesthetically speaking, I prefer the look of cookie crumbs – they are understated and lovely).

In a bowl combine crumbs & finely chopped nuts. In a small dish whisk together rum, confectioners sugar, hot cocoa, & molasses until smooth. Add in cookie mixture and blend until combined.

Let sit at room temp uncovered for 30 minutes or several hours if you happen to forget about it… Basically you just want to give it enough time to soak up all that rummy goodness and become a beautiful new substance. Once this has happened form it into balls and roll them in the topping of your choice!

Store in an airtight container at room temp or in the fridge (if you want them to be a little crusty on the outside let them sit uncovered for several hours). These bad boys’ll get tastier with time so try to control yourself and others and let them sit for a few days 😉

Stay sweet,


Charleston Spice Co.