Apple Pie Cheesecake

This guy is my granddad, and he had a birthday this week:

Apple pie cheesecake

And boy, was it a great day! We had a tasty lunch at Five Loaves in Summerville then headed to Coastal Coffee to grab coffee to go with our homemade apple pie cheesecake.

Apple pie cheesecake

The food, the service, the ambiance were all fabulous, really, 5 stars all around in both places. And because it was so great I could pause to appreciate the company I was with, and that really is priceless.

Apple pie cheesecake

Without further ado, here’s a classic fall cheesecake to make and share with the people who matter most to you:

Crust

2 cups crushed cinnamon graham crackers

6 tablespoons unsalted butter, melted

Filling

3 eight ounce packages cream cheese

1 1/3 cups sugar

3 eggs, room temp

1/4 cup apple cider

1 tablespoon Poudre Douce

2 teaspoons vanilla extract

Topping

2 cups sour cream

3 tablespoons sugar

1 teaspoons vanilla extract

Glaze

1 cup apple cider

1 egg yolk

1/2 cup sugar

1 1/2 tablespoons cornstarch

2 teaspoons Poudre Douce

1/4 teaspoon salt

1 tablespoon butter

1 cup Craisins

For crust:  Preheat oven to 350 F.

Butter 9 inch springform pan. Blend crumbs and melted butter in a bowl. Press mixture into bottom and up sides of buttered pan. Bake 5 minutes. Cool.

For filling: Keep oven at 350 F.

Using mixer beat cream cheese until soft, gradually blend in sugar. Beat in eggs one at a time. Mix in cider, poudre douce, and vanilla. Pour into crust. Bake until slightly puffed, about 40 mins.

For topping: Oven should still be at 350 F.

Blend all ingredients in a small bowl. Spread on top of the cake. Bake 15 minutes; topping will not look set. Cool 30 minutes.

For glaze:

Combine cider and yolk in heavy saucepan. Stir in sugar, cornstarch, poudre douce, and salt. Bring to a boil over low heat, stirring constantly, about 10 minutes. Add butter and Craisins and stir until butter melts. Cool glaze for 20 minutes.

Spread glaze on cake. Cool completely. Refrigerate until well chilled, this cake is best made a day or two in advance!

Grad your friends and family and serve cold with a fresh pot of coffee and good conversation.

Apple pie cheesecake

XO

Charleston Spice Co.

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Foolproof vanilla ice cream

Because sometimes the only cure for a bad day or bad pie is a little vanilla ice cream.

Vanilla Ice Cream

All you need is an ice cream maker and the following ingredients:

1 cup milk

1 cup vanilla bean sugar

3 cups heavy cream

Combine milk and sugar and stir until sugar dissolves then stir in heavy cream. That’s the long and short of it, now follow your ice cream maker’s instructions to turn this base into ice cream!!

Vanilla Ice Cream

Stay cool, stay sweet,

XO

Charleston Spice Co.

 

Brainstorming

We do our best daydreaming, uh, I mean, brainstorming at the farmers markets.

One of us will say, You know what I want? Vanilla ice cream with homemade chocolate sauce and peaches and blueberries.

And the other person will say, Mmmm chocolate waffles with dark chocolate chunks…

And we’ll lapse into silence as we both get lost in thought but later we’ll bring it all together:

Chocolate Waffles

Stay cool, stay sweet, and keep daydreaming,

XO

Charleston Spice Co.

Chocolate Waffles

 

Blueberry Yum Yum revisited

We made our first round of blueberry yum yum a few weeks ago. And we followed the recipe, sort of. If you didn’t write the recipe down last year, here it is: THE BEST BLUEBERRY RECIPE.

The only thing we changed was the creamy filling. Instead of using frozen whipped topping we made our own whipped cream using 1 cup heavy whipping cream and 1/2 cup vanilla bean sugar. We mixed in that homemade whipped cream with local cream cheese that we picked up at the farmers market from Charleston Artisan Cheesehouse!!

And it was divine.

It’s what summer blueberry daydreams are made of:blueberry day dreams

It was so good we wanted to share it with everyone. But how were we going to share an 8×8 pan of goodness at the market?? Talk about awkward. We had to come up with a way to transport all that yum in a more efficient manner.

Blueberry Yum Yum minis

So we made the yum yum in the sturdiest cupcake liners we could find, and it worked beautifully!

Whether you decide to make an 8×8 dish or a bunch of mini yum yum cupcakes it’s going to be delicious.Blueberry Yum Yum minis

Stay sweet,

Charleston Spice Co.

Chai Ice Cream

Chai Ice Cream on Cookie Chick Cookies

Yeah.

mmmm, yum.

Words.

I’m at a loss here, but shoot, this ice cream is delightfully refreshing (all by itself or in an ice cream sammie, you can’t go wrong).

Chai Ice Cream on Cookie Chick Cookies

It’s creamy and cold and full of that lovely chai flavor. It’s best if you make the cream mixture a day in advance and let it chill and intensify in flavor before turning it into ice cream! Here’s what ya need:

6 rounded teaspoons chai masala

10 oz water

1 cup sugar

14 oz milk

4 rounded teaspoons black tea (optional, we didn’t use tea in the pictured ice cream)

2 cups heavy cream

Bring H2O and chai to a boil. Lower heat and simmer for 10 minutes. Add sugar and simmer for 5 minutes. Add milk and tea simmer for 5 minutes. Remove from heat and steep for 30 minutes to 2 hours. Strain chai and stir in heavy cream. Chill overnight and then follow your ice cream makers directions to freeze ice cream!

If you want to make deliciously scrumptious ice cream sandwiches you can take the easy route like us. Instead of making our own cookies we went to our favorite cookie baker at the farmers market, The Cookie Chick, and bought a variety of cookies!!

Chai Ice Cream on Cookie Chick Cookies

Stay cool, stay sweet,

Charleston Spice Co.

Beautiful Blackberry Cobbler

Blackberry Cobbler

Maybe you were a little overenthusiastic at the last couple of markets and bought a bunch of blackberries in a fit of excitement. Or maybe you saw all the blackberries and thought, darn, what the heck do I do with those?

Here’s a good option from Southern Living:

Blackberry Cobbler

Here’s what ya need:

FOR COBBLER

4 cups fresh blackberries

1 tablespoon lemon juice

1 large egg

1 cup sugar

1 cup all-purpose flour

2 teaspoons ground ginger

6 tablespoons butter, melted

FOR WHIPPED TOPPING

chilled metal bowl

1 cup heavy whipping cream

2 tablespoons vanilla bean sugar (you can use less or more sugar depending on how intense you want the flavor and sweetness to be!)

Fresh mint sprigs for garnish

Preheat oven to 375 F. This is also a good time to place a metal bowl in the freezer if you plan on whipping up your own whipped cream.

Place blackberries in lightly greased 8 inch square baking dish and sprinkle with lemon juice. Stir together egg, sugar, flour, and ginger in a medium bowl until mixture looks like coarse meal. Sprinkle on top of blackberries and drizzle melted butter over all. Bake for 35 minutes or until lightly browned and bubbly. Remove from oven and let cool a bit.

While the cobbler is cooling you can make some whipped cream. Combine heavy whipping cream and sugar in your chilled metal bowl and whip it, whip it real good. Once you’ve beat that cream into whipped cream, chop up some mint to throw on top of your cobbler as you dish it out!!

Blackberry Cobbler

XO

Charleston Spice Co.

 

Ice Cream Sammies

PeanutButter and Chocolate ice cream sammies

Remember that chocolate ice cream? And those peanut butter cookies?

This is what can happen if you make them around the same time:

PeanutButter and Chocolate ice cream sammies

You can make these sandwiches and eat them right away. Or if you are planning ahead, you can make them in advance, wrap them individually in plastic wrap, and stash them in the freezer. This way you can pull out one pre-made sandwich at a time whenever you get that craving!!

PeanutButter and Chocolate ice cream sammies

Stay cool, stay sweet,

XO

Charleston Spice Co.