Basic Scone Recipe

This here is a mighty fine recipe for hearty filling scones. Scones in afternoon light

We found it in our go-to cookbook, The Settlement Cookbook (1965edt). Add dried fruits and different sugar toppings to give these scones some extra pizazz.

2 cups flour

4 teaspoons baking powder

2 teaspoons sugar

1/2 teaspoon salt

4 tablespoons butter

2 eggs

1/3 cup cream

Sift the dry ingredients. Cut in butter with a fork. Add well-beaten eggs and cream. Toss on floured board, pat or roll in 3/4-inch thickness. Cut or score in diamonds about 2 inches across, brush with egg white, and sprinkle with brown sugar and cinnamon, OR Pecan Pie Spice (pictured above), or also lovely, Lavender Flower Sugar! Bake in on a parchment paper-lined baking sheet in a hot oven, 425ºF, for 15 minutes. Serve hot and piled high with fresh fruit and vanilla bean whipped cream!

Fresh fruit and scone

Stay sweet,

XO

Charleston Spice Co.

Lavender Flower Sugar Cookies

These are really good.

They’ve got a lovely hint of lavender that will rock your socks but not overwhelm your senses. The green dye is not necessary, I just thought this would make a cute St. Paddy’s Day treat!

Green Lavender Flower Sugar Cookies

Here’s what you need:

1 cup butter

1/3 cup sugar

2/3 cup Lavender Flower Sugar

1 egg

3 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

Combine flour, baking powder, and salt in a bowl and set to the side. Cream butter and sugars until light and fluffy. Add the egg and mix well. Slowly add in the flour mix. Mix until completely combined.

Split the dough in half and roll out to desired thickness. I placed both sheets of dough onto a baking sheet layered with parchment paper and then placed them in the refrigerator for 30 minutes.

Preheat oven to 350 F. Take one sheet of dough out at a time and cut into desired shapes. When you only have awkward pieces left, don’t just eat it, roll that extra dough out again to desired thickness and rotate it out with the sheet waiting in the refrigerator.

Place cookies on baking sheet lined with parchment paper and bake for 8-10 minutes or until the edges begin to brown slightly.

These cookies will last several days in an airtight container.

Stay sweet,

XO

Charleston Spice Co.

Simple Shortbread

Shortbread

This is an easy recipe to whip together at a moments notice. It is an excellent carrier for chocolate ganache and candied orange slices (pictured above) or just about anything else your imagination can come up with.

Here ya go:

1/2 cup butter

1/4 cup Vanilla Bean Sugar

2 cups all-purpose flour

Preheat oven to 350°F. Line am 8X8 baking pan with parchment paper and set aside.

Cream butter and sugar well. Gradually add the flour, kneading until smooth. Press the dough into the bottom of your prepared pan and bake for 25 to 30 mins. (If you aren’t planning on getting crazy with chocolate and fruit and nuts as toppings, then I would sprinkle a little Lavender Flower Sugar or Ginger Sugar on top before you bake the shortbread!)

And that’s it, a building block to greatness!!

Stay sweet, friends.

XO

Charleston Spice Co

Lavender Lemon Sorbet

Lavender lemon sorbet

This sorbet is perfect for summer.

Tart and lemony, sweet and delicious, cool and refreshing. It’s everything you need on a hot summer’s day!

Throw it in a dark chocolate cup or into some prosecco & call it an adult float. The world is your oyster, do what you will, but definitely give this recipe a try!

Here’s what you need:

3 cups organic cane sugar

3 cups lavender flower sugar

2 1/4 cups freshly squeezed lemon juice

1 1/2 tablespoons finely chopped lemon zest

Combine sugars and water in a large saucepan and bring to a boil over medium-high heat. Reduce heat and simmer without stirring until sugar dissolves, about 3 to 5 mins. Cool completely.

When simple syrup is cool, add lemon juice and zest, stir to combine. Pour into your ice cream maker and mix until it thickens, about 25 to 30 minutes. If not eating right away you can store it in the freezer in an airtight container!

Stay cool, stay sweet

XO

Charleston Spice Co.

Lavender lemon sorbet

Lavender Lemon Cheesecake

Mothers Day cheesecake 2015

This is how my dad said “thanks” to his mom this year. Pretty nice lookin’, huh? It’s pretty tasty too.

Forget cards and gifts and wine and hugs! Show up to a party with this thing and you’ll be the life of the party, people might start bowing when you walk into the room. This cheesecake is darn delicious and your friends and family will definitely keep you around in the hopes that you’ll make it again.

Here’s what ya need:

Crust

2 cups chocolate graham crackers

6 tablespoons butter, melted

Filling

4 8oz cream cheese packages, room temp

1 1/3 cups lavender flower sugar

3 eggs, room temp

1/4 cup fresh lemon juice

2 tablespoons grated lemon peel

2 teaspoons vanilla extract

Topping

2 cups Greek yogurt

3 tablespoons Vanilla Bean Sugar

1 teaspoon vanilla extract

Glaze

3/4 cup water

1/3 cup fresh lemon juice

1 egg yolk

1/2 cup sugar

1 1/2 tablespoons cornstarch

1/4 teaspoon salt

1 tablespoon butter

1 tablespoon grated lemon peel

For crust: Preheat oven to 350 F. Butter 9 inch cheesecake pan. Mix crumbs and butter and press into bottom of pan. Bake 5 minutes and cool.

For filling: Preheat oven to 350 F. In electric mixer, beat cream cheese until soft. Slowly blend in sugar. Beat in eggs one at a time. Add lemon juice, peel, and vanilla extract. Pour mixture onto crust and bake until slightly puffed, about 40 minutes. Keep oven temp at 350 F.

For topping: Blend all ingredients and spread on top of cake. Bake for 15 minutes, topping will look runny but take it out and let cool for 30 minutes.

For glaze: Combine water, lemon juice, and yolk in heavy small saucepan. Stir in sugar, cornstarch, and salt. Bring to a boil over low heat, stirring constantly, about 10 minutes. Add butter and lemon peel and stir until butter melts. Cool glaze for 20 minutes. Spread on cake and let cool completely.

Refrigerate until well chilled before serving. (Will be fine in the refrigerator up to 3 days after making!!)

Enjoy!!

Charleston Spice Co.

Mothers Day cheesecake 2015

Strawberry Piscorita

Happy Cinco de Mayo! I love a good margarita as much as the next person, but I also love a good pisco sour. So sometimes I try and make both those drinks happen in some way at the same time and because its strawberry season this drink was created:strawberry piscorita

Here’s what you need:

8 oz strawberries with lavender sugar (here’s what I mean)

6 oz fresh lime juice

6 oz Pisco (we like to use Portón)

4 oz Cointreau

A couple cubes of ice (and also some crushed ice to pour the drink over)

Rim glasses with simple syrup and lavender sugar and set aside. In blender combine all ingredients and a blend with a couple cubes of ice. Pour over crushed ice and enjoy!!

Besos,

Charleston Spice Co.

Springtime S’mores

Remember those Lemon Icebox Cookies? And those Lavender Marshmallows?Springtime S'mores

They were both pretty great, right?

Well let’s take a minute and put two and two together with a little dark chocolate.

That’s right, let’s make s’mores.

Springtime S'mores

But why stop there? Let’s take these s’mores to the next level. Let’s add some fresh-cut strawberries:

Springtime S'mores

The delicate flavors of each of the components of this dessert sandwich are rather chic & sophisticated yet the ooey gooey nature of this treat allows you to be a messy happy kid again.

So enjoy the subtle melding of flavors while you lick your fingers and giggle at the chocolate and marshmallow stuck to your friend’s face.

XO,

Charleston Spice Co.