Citrus Polenta Cake

This cake is truly delightful! Not too sweet it can be dessert at any time of day ~ brunch, lunch, dinner, tea time!

We topped ours with peaches but any fruit medley would do! Oh, and maybe some whipped cream too!

Peach Polenta Cake

For the cake:

1 cup all-purpose flour

1/2 cup stone-ground yellow cornmeal

1 1/2 teaspoons baking powder

1/2 teaspoon kosher salt

1/2 cup butter, at room temp

1/4 cup Hibiscus Citrus Sugar

3/4 cup sugar

2 large eggs, room temp

1/2 cup buttermilk

zest of one lemon

For peach topping:

4-5 peaches, sliced

2 Tablespoons butter

1/4 cup Hibiscus Citrus Sugar

juice of half a lemon

Preheat oven to 350F. Generously coat a 9-inch round baking pan with shortening and lightly flour the pan.

In a medium bowl sift together flour, cornmeal, baking powder, and salt.

With your stand mixer beat butter until it is light and airy. Add the sugars and continue to cream until fluffy. Beat in eggs one at a time. Add buttermilk and lemon zest, mixing until smooth. Gradually stir in flour mixture until just incorporated, don’t over mix.

Pour the batter into your prepared pan and smooth the top. Bake until golden and cooked through ~ 25 to 30 minutes ~ check it by sticking it with a toothpick, if it comes out clean you’re good to go. Let cool on a rack for 10 minutes. Flip cake out onto the rack then flip it onto your serving plate to let cool completely.

At this point, you can make your topping! We used peaches but anything goes! Maybe some ice cream, or whipped cream.

For the peach topping melt the butter in a saucepan and then add all the other ingredients. Let them hangout together over medium heat until the juices thicken then they are good to go!

Stay sweet, friends!

XO

Charleston Spice Co.

Roasted Peach Tart

Roasted Peach Tart

This is a great treat to whip up for your friends and family who are trying to be gluten/grain/sugar-free. It’s simple and delicious.

The natural flavor and sweetness of peaches make them the perfect choice for a sugar-free dessert! (And if you have any peaches left over after you decorate the tart you can throw them on some yogurt or ice cream!)

I found a recipe for graham crackers in The Heal Your Gut Cookbook, halved it and used it as the crust for this tart. If you don’t have any objections to sugar & gluten, you can use the tart pastry from this recipe because it’s awesome.

Here’s how ya do it:

For the crust:

2 1/4 cups almond flour

1/2 teaspoon gelatin

1 teaspoon Poudre Douce

1/4 cup honey

1/4 cup coconut oil

1/2 teaspoon H2O

Preheat your oven to 350°F. Grease your tart pan and set aside.

In a small bowl combine the dry ingredients. Add the wet ingredients and stir together until a crumbly dough is formed. Turn this out into your pan and gently press it down to form an even crust. Bake 12 to 15 minutes or until the edges become nice and brown.

Remove from the oven and let cool. Keep the oven on and make your topping!

For the topping:

4 peaches, peeled and sliced

1 teaspoon Chinese 5 Spice

Line a baking sheet with parchment paper. Peel and slice your peaches into a small bowl. Sprinkle with the Chinese 5 Spice and stir to coat. Lay the peaches out in one layer on your baking sheet. Bake for 10 minutes.

Remove from oven and let cool a bit. Pick out a few of the less attractive slices and with an immersion blender or food processor blend them up into a nice paste. Spread this paste onto your tart crust and layer the remaining slices on top!

Roasted Peach Tart

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.

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

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.

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.

 

Peach Craisin Crumble

Peach Cobbler

Talk about comfort.

A little bubble of happiness forms inside your heart when you eat a good crumble. A smile starts to play at the corners of your eyes and your lips can’t help but form a contented smile.

You sit back, sip your coffee, get caught up in memories remembered because of fresh fruit and crumble topping.

Peach Cobbler

Here’s what you need:

4 or 5 peaches, sliced

1 large cup of dried cranberries (we used Craisins)

1/2 cup flour

1/2 cup brown sugar

1/4 cup ginger sugar

2 teaspoons Poudre Douce

1/4 teaspoon salt

1 1/2 cups rolled oats

1/2 cup cold butter

Preheat your oven to 350. Slice up your peaches (you can keep those skins on, no need to bother with taking them off). Put peaches and Craisins into a 9×9 dish and place them in the oven while you put the topping together.

In a medium-sized bowl mix together all the dry ingredients then cut in the butter until it forms a chunky mealy crumble topping. Take the peaches out of the oven and cover with your topping. Bake for 30 to 40 minutes, until topping is browned to your liking.

Serve warm with vanilla ice cream and enjoy!

Peach Cobbler

Stay sweet,

Charleston Spice Co.

 

 

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.