Pretzel Buns with Za’atar​​​

Pretzel Buns with Za'atar

I had a great idea: Why don’t I make pretzel buns and top them with our Everything Blend?!!

I found this recipe and barreled ahead with my pretzel making! Halfway through the waiting stage of the recipe, I started looking for some Everything…

And you know what? I couldn’t find it, but I did find some Za’atar and I’m glad I did because Everything woulda been great but the Za’atar played so well with the brussels sprout slaw and the Wishbone Heritage Farms dogs we got at the market that day.

Pretzel Buns with Za'atar

Here’s how to be super cool and make your own hot dog buns:

1 cup milk

2 Tablespoons butter

2 Tablespoons brown sugar

1 package (2 1/4 teaspoon) active dry yeast

2 teaspoons salt

3 cups flour

12 cups H2O

3/4 cup baking soda

1 egg, lightly beaten with a splash of water

whatever you wanna throw on top of these beauties (za’atar, everything, plain ol’ salt)

In a small saucepan, heat butter until melted. Add milk and heat until warm but not hot.

In a large bowl (or in the bowl of your stand mixer) combine milk mixture with yeast and brown sugar.  Add salt and two cups of flour and mix until combined. Gradually add the rest of the flour, mixing until a smooth dough is formed.

If using your stand mixer knead dough with the dough hook or knead by hand until a smooth elastic dough forms ~ about 10 to 12 minutes. Grease a large bowl with a little olive oil. Throw your dough into this bowl, cover with a damp tea towel and let rise until doubled in size ~ about an hour.

Preheat oven to 400 F line a baking sheet with parchment paper. In a large pot combine H2O and baking soda and bring to a boil.

Punch down your dough and divide into 8 parts (look at the size of your dogs, I made 7 buns because I wanted them to be longer). Roll each part into a log shape. Boil for 2 minutes, flipping them over if they stay on one side. Remove with a slotted spatula and place on parchment paper-lined baking sheet. Brush with egg wash and sprinkle with topping (za’atar, everything, chunky salt…let your heart guide you).

Bake 15 minutes, then lower heat to 350F ~ bake another 10 minutes or until the buns are evenly browned to your liking.

Serve with hot dogs and all the fixings (best the day they are made but still tasty one or two days later).



Charleston Spice Co.

Pretzel Buns with Za'atar


Harissa Shrimp

Harissa Shrimp

Harissa is one of our favorite shrimp seasonings! Spicy but with that sweet twang of coriander ~ the perfect pairing with pineapple jalapeno salsa and fresh guacamole!

Here’s what ya need:

1 pound of shrimp (headed & peeled)

2 Tablespoons of Harissa

2 Tablespoons olive oil

1/4 cup warm water

Combine Harissa, oil, and water in a small bowl. Toss with shrimp and let sit while the fire warms up and while you prepare the other components of your meal. Grilling isn’t necessary, of course, you can just pan sautee these bad boys! After 15 minutes throw the shrimp on the grill or into a pan and cook to perfection!

And that’s that! Enjoy Harissa shrimp on hoagies, tacos, or tossed with fresh pasta!


Charleston Spice Company




Shrimp with Ras el Hanout

Ras Shrimp

The smell of these beauties is truly delectable! The warmth of the spices combined with char of the grill is soooo good.

Here’s what ya need:

1 pound of shrimp, headed and peeled

1 1/2 Tablespoons Ras el Hanout

2 Tablespoons olive oil

1/4 cup warm H2O

Combine Ras, oil, and H20. Pour this mixture on your shrimp and cook however your heart desires! Grill ’em, pan sautee ’em, bake ’em on a pizza!!!!!!!!!!!

Whatever you do, enjoy!


Charleston Spice Co.

Roasted Veggies with Shichimi Togarashi

shichimi veggies with egg

Shichimi Togarashi is a lovely aromatic blend that is perfect for roasted veggies. Chop up your veggies of choice (I love potatoes, brussels sprouts, and carrots). Coat with olive oil and sprinkle liberally with shichimi! Roast in the oven at 350 for 20 minutes or until cooked to your liking!

Enjoy immediately as a side dish or throw an egg on it and call it brunch!


Charleston Spice Co.

Rocky Road Cake

Rocky Road Cake

After making a batch of Ginger Marshmallows and cutting it into hearts, I realized I should probably do something with them other than just throw them into cocoa.

I’ve had the idea of this cake floating around in my head for quite some time and these marshmallows were the perfect excuse to make it happen. It’s a chocolate cake with a rocky road mousse filling and chocolate marshmallow buttercream frosting!!

Rocky Road Cake

If you plan on making marshmallows you can use this recipe, it’s straightforward and it only takes a few hours for them to set. It’s also a small-ish batch, so you won’t have too many marshmallows left over!

Here’s how to make this beauty:

For the cake *

6 tablespoons cacao nib powder

2 cups all-purpose flour

1 1/2 cups sugar

1 teaspoon baking soda

1 teaspoon baking powder

a pinch of salt

2 eggs

3/4 cup butter, melted

1 cup cold water

Preheat oven to 350ºF. Sift first six ingredients into a mixing bowl. Add the rest all at once and beat well. Bake in two greased and floured 8-inch cake pans for 40 minutes. While cake is cooling, make the mousse filling:

For the mousse

3/4 cups bittersweet chocolate chip

1 large egg

1/2 cup heavy cream

1/4 cup chopped nuts (I used a mix of almonds and pecans)

2 heaping handfuls of marshmallows (if using homemade, cut into smallish pieces, like little store-bought marshmallows)

Put chips and eggs in a blender and blend until combined. Warm heavy cream over medium heat until just about boiling. Pour into the blender while blender is running. Continue blending until mixture is completely smooth. Pour into a bowl, add nuts & marshmallows and stir until combined.

Once the cake has cooled, place one cake layer in the bottom of a springform pan, pour the mousse onto this and spread into an even layer, place the other layer of cake on top. Chill in the fridge for several hours or overnight!

For the frosting **

1 envelope gelatin powder

1/4 cup cool tap water

1 tablespoon vanilla extract

1/4 cup plus 2 tablespoons light corn syrup

2 cups sugar

1/2 teaspoon salt

5 sticks of butter

2 cups bittersweet chocolate chips, melted

First things first, make the marshmallow base! In a small bowl combine 1/4 cup of water, vanilla extract, and the gelatin.

Combine 3/4 cup water, corn syrup, sugar, and salt in a 3-quart stainless steel pot over medium heat. Stir with a fork until bubbling, then increase to medium-high heat. Clip on your candy thermometer and cook without stirring until mixture reaches 250ºF (about 8 mins).

Transfer your thermometer to the bowl of your stand mixer. Pour the sugar syrup into the bowl and cool mix to 212ºF then add the gelatin. With the whisk attachment whip on low speed until gelatin has melted, then increase speed to medium-high. Whisk until thick and white and almost tripled in size ~ about 10 minutes. Pour into a 4 cup container and cover tightly. Let stand at cool room temperature for at least 2 hours or up to a week!

To make the buttercream, transfer your marshmallow base to the bowl of your stand mixer fitted with the whisk attachment. Mixing on medium, slowly add butter one tablespoon at a time, allowing 5 seconds between each addition. The creme will cling to the whisk at first but as butter is incorporated it will loosen. Once combined, scrape the side of the bowl and whip a minute more. Pour in melted chocolate, scrape down the sides and mix again. The buttercream should be light and creamy but thick enough to hang upside down from a spoon. If you want more info on buttercream, I suggest you check out this book, Brave Tart, it’s a great read, full of history and fun stories and good nuggets of baking wisdom.

Once your frosting is ready and your mousse has set, get down to icing your cake! I had a good deal of frosting leftover, luckily the frosting will be good to go if it’s refrigerated for 4 weeks or frozen for 6 months. I decorated the cake with extra chopped nuts and marshmallows.

And that’s that.

Share with as many people as possible and enjoy!


Charleston Spice Co.

Rocky Road Cake

*recipe from The Settlement Cook Book, 1965 edition

**recipe from Stella Parks’s Brave Tart, 2017.

Ginger Sugar Marshmallows

Ginger Marshmallows

The question is not what would you do with homemade heart-shaped marshmallows, but what wouldn’t you do?

I made this marshmallow recipe again and this time I cut them into hearts. Because Valentine’s Day is coming, and I want to make sure you’re ready…. ready to express your love in the cutest way possible.

You can make these marshmallows with any of our sugars ~ Vanilla Bean, Lavender, or Ginger ~ whichever suits your Valentine best!

I cut the recipe in half because I didn’t want a plethora of mallows floating around my kitchen. Here’s the recipe for a smaller batch:

1.5 packs of unflavored gelatin

1/2 cup of cold water, divided

4 ounces of granulated sugar

2 ounces of Ginger Sugar

1/2 cup of light corn syrup*

a pinch of sea salt

2 tablespoons confectioners sugar

2 tablespoons cornstarch

Combine gelatin and a 1/4 cup of water in the bowl of your electric mixer.

Combine remaining water with granulated and Ginger Sugar, corn syrup, and salt in a small saucepan. Place over medium-high heat, cover and allow to cook for 3 to 4 minutes. At this point uncover and clip a candy thermometer on the side and continue to cook until mixture reaches 240ºF (about 7 or 8 minutes) then remove from the heat.

Turn the mixer on low with the whisk attachment. Slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once combined, turn the speed to high. Continue to whip until the mixture is thick and lukewarm, about 12 to 15 minutes.

While this magic is happening, prepare the pan! Combine the confectioners’ sugar and cornstarch. Spray a 9X9 or 8X8 or 9 inch circular baking pan with nonstick spray. Throw in that sugary white powder mixture and shake it around to fully coat the sides and bottom of the pan. Return the remainder to a bowl for later use.

Once the gelatin mixture is ready, pour it into your pan and dust with a light coat of the confectioners’ sugar mixture. Let sit uncovered for at least 4 hours or overnight. Then flip your sheet of marshmallows out onto a cutting board and have at it. Cut big squares, cut small squares, cut letters, or shapes. Get crazy. Go wild. And then coat your freshly cut marshmallows with the remaining sugar mixture and store in an airtight container for three weeks.

Stay sweet,


Charleston Spice Co.

Ginger Marshmallows

* Edit: when I first published this downsized recipe I neglected to put the cornsyrup in the list of ingredients!! Luckily someone brought that to my attention.

Ginger Pomegranate Syrup

Ginger Pomegranate

To make a lovely simple syrup for cocktails and sodas combine 1 cup of Ginger Sugar and 1 cup of pomegranate juice* in a small saucepan over medium-high heat until sugar dissolves. Remove from heat and let steep for at least 30 minutes. Strain into a container and use immediately or store for several weeks in your refrigerator.

Add a splash to prosecco or ginger ale for a bubbly drink with a bite of ginger!


Charleston Spice Co.

*We juiced fresh pomegranate with our citrus juicer!