Peach & Blackberry Dessert Biscuit

Blackberry Peach Biscuit

This is such an easy dessert to put together.

Here’s what you do, take two or three peaches, chop them up and sprinkle them with about a quarter cup of Ginger Sugar. Place ’em in the fridge while you make these Cinnamon Pecan Biscuits.

When you’re ready to serve toss in some blackberries with your peaches and whip up a little homemade whipped cream to dollop on top!

Stay sweet,


Charleston Spice Co.

Cinnamon Pecan Biscuits

Cinnamon Pecan Biscuits

These biscuits are really nice.

Chock-full of nuts and smothered with Cinnamon Sugar, they’re perfect for breakfast or dessert!

Here’s the recipe:

2 cups all purpose flour

4 teaspoon baking powder

1 teaspoon salt

2 1/2 tablespoons shortening

1/2 cup milk

1/2 cup buttermilk

1 cup of chopped pecans

Cinnamon Sugar for sprinkling on top

Preheat your oven to 450°F. Line a baking sheet with parchment paper.

In a medium sized bowl combine flour, baking powder, and salt. Cut in shorting with a fork. Make a well and pour in milk and buttermilk; stir until just mixed and add the nuts. Plop equally sized blobs of this mix onto your baking sheet (I made seven large biscuits from this recipe). Sprinkle liberally with Cinnamon Sugar!! Bake for 10-15 minutes.

Serve hot with butter or whipped cream and fresh fruit!

Stay sweet,


Charleston Spice Co.

Quick Crumble Topping

crumble topping

This is a nice topping to whip up in a pinch. Throw it on top of yogurt or ice cream and *boom* you’ve got a fancy pants sweet treat with little to no effort!

Here’s how to make about 2 cups of crumble:

1/3 cup all-purpose flour

2 tablespoons brown sugar

2 teaspoons cinnamon sugar

4 teaspoons coconut oil

2/3 cup old fashioned oats

1/3 cup shredded coconut

1/4 cup chopped almonds

2-4 tablespoons honey

Preheat oven to 430°F.

Mix together flour and sugars. Cut in coconut oil with a fork, it may be easier to incorporate it by rubbing the mixture between your hands. Add the other ingredients and stir together until a loose dough forms.

Pour the mixture onto a parchment paper lined baking sheet. Press the dough together into one big sheet – similar to shortbread. Bake for 15 minutes. Remove from the oven, break up into chunks and let cool.

Stay sweet,


Charleston Spice Co.


Mulled Cider Sweet Potato Tart

Mulled Cider Sweet Potato Tart

This tart is hearty yet sweet ~ the perfect treat for a fall afternoon!

And it’s easy to make!

For the dough:

2 cups whole wheat all-purpose flour

1/3 cup turbinado sugar (or half brown sugar/ half granulated sugar)

a pinch of salt

zest of one lemon

3/4 cup unsalted butter

1 large egg yolk

1 tablespoon milk

For sweet potato filling:

16 oz of sweet potatoes

1/4 packed light brown sugar

1 teaspoon cinnamon sugar 

1 cup mulled apple cider

First make the crust: Combine flour, sugar, salt, and zest in a large bowl. Cut the butter into small pieces over the bowl. Gently rub the ingredients between both hands until mixture resembles coarse breadcrumbs.

Add egg yolk and milk. Work until dough comes together, handling as little as possible. If dough is still dry you can add water 1 tablespoon at a time. Wrap dough in parchment paper and chill in the refrigerator for at least 30 minutes before using.

Now make the filling! With a fork, poke holes in your sweet potatoes. Wrap them in foil and place in the oven at 375°F. Let them hangout in there until they are squishy all the way through. Cook time will vary depending on potato size, mine took about 40ish minutes.

Take the potatoes out of the oven and let them cool down enough for you to peel off the skin.

Throw the peeled potatoes in a small saucepan with the cider, brown sugar, and cinnamon sugar. Now mash it all together using whatever utensil suits your personal style (I used an avocado masher). Move the saucepan to the stove and cook over medium heat until the mixture begins to bubble then reduce heat to low stirring occasionally.

Preheat oven to 375°F.

Take the dough out of your fridge and roll it out on a lightly flour dusted surface. Roll out a circle of dough a wee bit wider than your tart pan. Press the dough into the pan and trim off any excess ~ I used these scraps to decorate the top of the tart!

Pour the sweet potato filling into your tart crust and spread it out so it’s good and even.

Bake for 30 to 35 minutes or until pastry is golden brown. Let cool and serve!

Mulled Cider Sweet Potato Tart