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.

Peanut Butter Cookies

Whenever I’m feeling lost or sad or overwhelmed by the possibilities of the kitchen and the world I pick up Betty Crocker’s Cookie Book.

More specifically, a reprint of the 1963 edition. The illustrations and highly saturated photographs are enough to brighten any day. Not to mention, any recipe in this book is bound to result in something tasty. Like these peanut butter cookies:

Peanut Butter Cookies

Here’s how to make these delightfully thin but chewy cookies:

1/2 cup shortening

1/2 cup peanut butter (chunky or creamy, it’s your choice)

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1 egg

1 1/4 cups all purpose flour

1/2 tsp baking powder

3/4 tsp baking soda

1/4 tsp salt

Mix shortening, peanut butter, sugars, and egg thoroughly. Blend together all dry ingredients and stir into shortening mixture. Chill dough.

Preheat oven to 375 F. Line a baking sheet with parchment paper. Roll dough into balls (about 1 1/4 inch in diameter) and place on sheet, flatten in crisscross pattern with a fork dipped in flour. Bake 10-12 mins. If left unattended these cookies will disappear so it’s best to keep them in a covered container…

Peanut Butter Cookies

xoxo,

Charleston Spice Co.

 

The rocky road to perfection

Rocky Road BrowniesPerfection is in the eye of the beholder and this Rocky Road Brownie looks pretty darn good to me.

It’s ooey and gooey and an all around hot mess.

It’s everything you could hope for in a Rocky Road Brownie.

Here’s the thing, I love the crispy sticky outer layer of a fire roasted marshmallow so this is a picture of my idea of the perfect Rocky Road Brownie:

Rocky Road Brownies

So here’s how you make some awesome brownies:

For brownies

2 eggs

1 cup sugar

1/2 teaspoon vanilla

1/2 cup butter, melted

1/2 cup all-purpose flour

1/3 cup cocoa powder

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup chopped nuts

For topping**:

1/4 cup chopped pecans (we used pecans roasted with our Pecan Pie Spice blend but you can use an kind of toasted or sugared nut!!)

1/4 cup dark chocolate, chopped

about 2 cups marshmallows, enough to cover surface of brownies (I used homemade lavender marshmallows!!)

**All measurements for the topping are guidelines, I have a terrible habit when I’m baking of measuring out things like nuts and chocolate and then adding a handful or two more. So just listen to your heart, you’ll do the right thing.

Line an 8 inch square pan with parchment paper and set aside. Preheat oven to 350 F.

In mixer beat eggs, gradually add sugar and vanilla; beat well. Add melted butter. Combine dry ingredients and add to egg mix until completely combined. Stir in nuts. Pour into parchment paper lined pan and bake for 25 minutes. Take out of oven and throw pecans, chocolate, and marshmallows on top and bake for another 5 mins.

Remove and let cool in pan.

You can stop here and eat your brownies as is or right before serving pop the brownies back in the oven under the broiler set on high until the marshmallows are roasted to perfection.

Rocky Road Brownies

Whether you prefer roasted marshmallows or perfectly white melty marshmallows, I hope you enjoy!!

XO

Charleston Spice Co.