Coconut Oatmeal Cookies

coconut ice cream sammies

These cookies have a tendency to disappear once they leave the oven. However, if you have some to spare, they also make DELICIOUS ice cream sandwiches.

We made reserved 18 cookies for ice cream sammies. We filled them with Cirsea coconut ice cream and dipped them in chocolate and of course, threw on some sprinkles.

Here’s how to make the cookies:

1 cup butter (2 sticks)

1 cup firmly packed brown sugar

1/2 cup granulated sugar

2 eggs

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

2 teaspoons Garam Masala

1/2 teaspoon salt

3 cups old fashioned oats

1 1/2 cups shredded sweetened coconut, lightly toasted

Preheat oven to 350*F. Line two baking sheets with parchment paper.

Beat together butter and sugars until creamy. Add eggs, beat well. Add combined flour, baking soda, Garam, and salt; mix well. Slowly stir in oats and coconut.

Drop by the tablespoonful on your parchment lined baking sheets and bake for 10 to 12 minutes. Let cool for about 5 minutes and move to a wire rack to continue cooling.

Eat as is or make a few coconut ice cream sammies as mentioned above 😀

Stay sweet,

XO

Charleston Spice Co

coconut ice cream sammies

Chicken Tikka Masala

Chicken Tikka

People are always asking us for a Tikka Masala blend but the thing is it takes more than just one blend to make that delicious dish ~ for true perfection you need Curry and Garam Masala and some extra chili flakes and some fresh ginger and cilantro.

We’ve made this a few times now and it’s always tasty. We started with this recipe from Bon AppĂ©tit, we’ve made a few tweaks, and now we think it’s pretty close to perfect. The real secret is grilling the chicken after you marinate it ~ yup, maybe that seems like a big extra step but it is soooo worth it.

Here’s the recipe:

For marinade

2 chicken breast

1 cup yogurt

2 teaspoons Garam Masala

2 teaspoons Curry

2 teaspoons fresh ginger, finely minced

2 cloves garlic, minced

2 teaspoons Durango Salt

For sauce

3 tablespoons oil, butter, or ghee

1 medium onion thinly sliced

1/3 cups tomato paste

1 teaspoon red chili flakes

2 tablespoons Garam Masala

1 tablespoon Curry

1 14oz can diced tomatoes

2 cups heavy cream

fresh cilantro, chopped

First make your marinade. Combine all the ingredients in a zip top bag, throw in your chicken breasts and chill in the fridge for at least four to six hours.

Now make the sauce. Heat your oil over medium heat in a large heavy pot. Add the onion, tomato paste, red chili flakes, Curry, and Garam Masala. Cook, stirring often until the tomato paste darkens and the bottom of your pan begins to brown. Add the diced tomatoes with all their juices, crushing them a bit more with your hands as you add them. Bring to a boil then reduce heat and simmer. Stir often and scrape the brown bits off the bottom of the pan. Cook until sauce thickens ~ about 8-10 minutes. Add the cream and cilantro, simmer until the sauce thickens again, 30 to 40 minutes.

During this last thickening phase you can go ahead and cook your chicken. The most scrumptious option is to throw that chicken on the grill and cook it till it’s got a nice char going on and is cooked through. Cut the breasts into small bite-sized chunks and throw them into your sauce.

If grilling is not your cup-o-tea, the original recipe tells you to chop the chicken into bite-sized pieces before you marinate it. Then line a pan with foil and throw the chicken bits under the broiler in your oven for about 10 minutes or until it begins to blacken then throw it into the sauce and simmer for another 10 minutes until the chicken is completely cooked. Both of these options are excellent, yet we have found after much trial and error that we preferred the certain je ne sais quoi that the grill added to the dish but in a pinch the broiler worked just fine.

Serve with rice and naan and any other goodies you want to throw together.

XO

Charleston Spice Co.

Vanishing Curry Raisin Muffins

These muffins are an elusive beast. They start to disappear the minute they come out of the oven.

Vanishing curry raisin muffin-1

Last year I was pretty obsessed with this chocolate chip pumpkin muffin recipe. It was just so good every time but I decided it was time for a change. So I added some curry and garam and raisins.

And they’ve turned out delicious every time again! Moist yet airy, they fall apart and into your mouth with the ease and grace of a cat stalking through a pumpkin patch.

Does that analogy make sense? Maybe not, I’m just checking to see if you’re still reading.

Leave your pumpkin spice behind this year (or at least give it a little break) with these temptingly delicious bites of delight:

2 cups all-purpose flour

3/4 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon Curry

1 teaspoon Garam Masala

6 tablespoons butter, softened

1 1/2 cups granulated sugar

1/4 cup olive oil

2 large eggs

2 tablespoons molasses or sorghum

1 cup pumpkin puree

1 1/2 cups of raisins (optional but highly recommended)

Preheat oven to 350° and line your muffin tins with festive liners ~ this recipe makes about 18 muffins.

Combine flour, salt, baking powder, baking soda, and spices in a small bowl. Using your electric mixer or some serious elbow juice mix together the sugar and butter until it looks a bit like wet sand. Scrape down the sides of your bowl and add oil, eggs, molasses, and pumpkin. Mix thoroughly and scrape the side down again. Add the dry ingredients, scraping down the sides at least once. Throw in the raisins and mix until just combined.

Pour the batter into your prepared muffin tins. Fill each to about two thirds full. Bake for 20 to 25 minutes or until a toothpick comes out clean! Let cool in the tins for a few minutes then move to a wire rack to continue cooling. At this point it is highly likely that they will start disappearing. However if you manage to have some at the end of the day, they should last for a few days in an airtight container.

Stay sweet, friends!

XO

Charleston Spice Co.

Coconut & Oat Cookies

Coconut & Oat Cookies

These coconut and oat cookies are pretty addicting. I’m surprised there where any left to photograph the day after I baked them, they just kept disappearing one by one.

The not-so-secret ingredient in these magical chewy puffs of delight is Garam Masala. That’s right, Garam Masala! The blend has a beautiful flavor and it doesn’t have to be used just in savory dishes!!!

Here’s the recipe, it makes about three dozen:

1/2 cup butter

1/2 cup firmly packed brown sugar

1/4 cup granulated sugar

1 egg

3/4 cup all-purpose flour

1/4 teaspoon baking soda

1 1/2 teaspoons Garam Masala

1/4 teaspoon salt

1 1/2 cups shredded coconut

1 1/2 cups old-fashioned oats

Preheat oven to 350°F. Line your baking sheet with parchment paper.

Beat together butter and sugars. Add the egg and beat well. Combine flour, baking powder, garam, and salt. Gradually add this mix to the butter mixture and mix well. Slowly stir in the coconut and oats.

Form the dough into balls, roughly 2 teaspoons worth of dough in size, space evenly on your baking sheet and bake 10 mins or until the edges become a lovely golden brown. Let cool on the pan for a few minutes then move to a wire rack to continue cooling.

They should be good for a few days in an airtight container (if you can stop people from eating them).

Stay sweet!

XO

Charleston Spice Co.

Coconut & Oat Cookies

Sunday Brunch: Garam Masala French Toast

Welcome to the Charleston Spice Company blog! This is a place where you can find inspiration and helpful tips about all our herbs, spices, and blends.

We thought the best way to start this blog would be with a post about two of our favorite things, brunch and Garam Masala!

After bringing home eggs from Lowland Farms and two brioche loaves from Baguette Magic brunch was a no brainer: french toast!!! Garam Masala french toast to be precise!

What?! But I thought Garam Masala was for Indian food!? 

Well, you are certainly correct, but when added to your eggs and cream it creates a lovely sweet and savory french toast coating!

Here are our guidelines for making brioche french toast:

6 eggs

1/3 to 1/2 cup heavy cream or milk of choice

2 teaspoons garam masala

12 slices brioche bread 1″ thick

butter for cooking

Place nonstick pan on medium heat add 2 to 3 tablespoons of butter. Beat eggs, heavy cream and garam masala in a pie plate. Once mixed add your slices of brioche and allow them to sit in mixture for about 5 minutes. Add the soaked bread to the hot pan and cook until brown before flipping to other side. Serve immediately or once cooked hold in an oven at 200.

This recipe makes enough for 3 to 4 people. Add sides of fresh fruit (Strawberries from Maple Ridge Farms) and bacon (Sunny Cedar Farms) or sausage (Sweet Bay Sausage Company).

Enjoy!

FrenchToast-3