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.

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Zucchini Bread

Zucchini Bread

I had some zucchini that were calling out to be made into bread so I went searching for a bread recipe on the world wide web. I found this Zucchini Bread with Oats recipe on bon appetit I just had to make it!

It’s really delicious. Hearty, not too sweet, perfect to serve with butter and jam or even the nut butter of your choice!

Here’s what ya need:

3 large eggs

1 cup olive oil

1 1/4 cup granulated sugar

1/2 cup packed light brown sugar

1 tablespoon vanilla extract

3 cups all-purpose flour

1 1/2 teaspoon salt

1 teaspoon Poudre Douce

1 teaspoon baking soda

1/2 teaspoon baking powder

3 1/2 cups grated zucchini

1 cups old-fashioned oats

Topping

1/4 cups old-fashioned oats

3 tablespoons Vanilla Bean Sugar

Preheat oven to 350 F ~ grease two 8 1/2 x 4 1/2 loaf pans and line them with paper.

Whisk eggs, oil, granulated sugar, brown sugar, and vanilla in a large bowl til smooth. In another large bowl whisk together flour, salt, Poudre Douce, baking soda, and baking powder. Make a well in the dry ingredients and pour the egg mixture into the well. Using a fork, slowly combine the mixtures. Fold in the zucchini and oats. Scrape the batter into your prepared pans and sprinkle on the oats and VBS topping.

Bake 70-80, or until a tester comes out clean. Let cool in the pans on a wire rack for 30 minutes then turn out the loaves onto the rack and let cool completely.

Enjoy for breakfast or teatime or with your midmorning coffee!

XO

Charleston Spice Co.

Zucchini Bread

Homemade Irish Cream

Irish Cream

One of my friends sent me this recipe from Smitten Kitchen with a note saying, think about this in a glass rimmed with your Vanilla Bean Sugar.

So I had to make it, because doesn’t that sound delicious?

Here’s the recipe:

1 teaspoon cacao nib powder

1 cup heavy whipping cream

1 can sweetened condensed milk (14oz)

1/2 teaspoon vanilla extract

1 cup Irish whiskey

If your cacao powder is lumpy, sift it into a small bowl first. Add a splash of heavy cream to the cacao powder and whisk this into a smooth paste. Slowly add more cream, whisking the whole time. Once all cream is added, add condensed milk, vanilla, and whiskey. And that’s it. Use immediately or store for several weeks in your refrigerator in a covered container.

Add to coffee, tea, or cocoa for a sweet kick! Or for a sweet after-dinner treat, serve in a glass rimmed with honey and Vanilla Bean Sugar.

Stay sweet, friends.

XO

Charleston Spice Co.

Irish Cream

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

Vanilla Peach Tart

Vanilla Peach Tart

You know that moment when you bite into something and you think, shoot, this is exactly what I wanted it to be.

That’s what this tart recipe is. Complete goodness. It’s everything a tart should be, in dreams and real life.

I used the pastry case recipe from Cooking with Loula. It’s spot on (and yes I actually followed the recipe).

For the pastry:

2 cups all-purpose flour

1/3 cup turbinado sugar (or half brown sugar/ half granulated sugar)

a pinch of salt

zest of one lemon

3/4 cup unsalted butter

1 large egg yolk

1 teaspoon vanilla extract

1 tablespoon milk

For vanilla peach spread:

4 peaches

3/4 cup Vanilla Bean Sugar

1/4 cup granulated sugar

1 3/4 teaspoon fresh lemon juice

1/4 teaspoon salt

First make your spread. Skin four peaches and place them in your blender, blend until relatively smooth. Pour into a small saucepan over medium-high heat. Add sugars , lemon juice, and salt. Bring to a boil stirring frequently. Boil, continue stirring, until mixture reaches desired consistency (I cooked mine down for about 15 minutes, until the mixture was thick peach butter consistency, perfect for spreading on a tart…or pancakes…). Let cool and then refrigerate until completely cool.

For the pastry: Combine flour, sugar, salt, and zest in a large bowl. Cut the butter into small pieces over the bowl. Gently rub the ingredients between both hands until mixture resembles coarse breadcrumbs.

Add egg yolk, vanilla, and milk. Work until dough comes together, handling as little as possible. If dough is still dry you can add 1 tablespoon of water. Wrap dough in parchment paper and chill in the refrigerator for at least 30 minutes before using.

Preheat oven to 375°F.

Take three quarters of the dough and roll it out on a lightly flour dusted surface. I used mini tart pans so I cut several circles out of the dough and then chilled the scraps to roll it out again. If you are making one large tart simply roll out a circle of dough a wee bit wider than your pan. Press the dough into the pan and trim off any excess.

Spread a hearty layer of your chilled vanilla peach mixture over the pastry. Use the remaining dough to decorate the top of your tart.

Bake for 30 to 35 minutes or until pastry is golden brown. Let cool and serve!

Vanilla Peach Tart

Stay sweet!

XO

Charleston Spice Co.

Danish salted-butter cookies

Sugar Cookie Hearts

From the moment I saw this recipe for Danish Salted-Butter Cookies all I could see were visions of heart shaped cookies with bold pink sugar.

So I made it happen.

Sugar Cookie Hearts

Would you believe me if I told you that I actually followed the recipe?

I wouldn’t believe me.

But I did.

Okay, almost, I’m a rebel without a cause but with a desire to never follow the rules. I used our Vanilla Bean Sugar instead of the plain ol’ granulated sugar & a vanilla bean that the recipe calls for.

Here’s how to bring heart-shaped cuteness into your life:

2 sticks chilled salted butter, cut into pieces

3/4 cup Vanilla Bean Sugar

2 large eggs

2 cups all-purpose flour, plus more for rolling out the dough

1 cup sanding sugar

2 cookie cutters, I used a large and a small heart shaped cutter, Bon Appétit suggests using a 3″ diameter and a 1.5″ diameter cutter.

In the bowl of an electric mixer, combine butter and vanilla bean sugar, beat until very light and fluffy (about 5 minutes). Beat in 1 egg. Reduce speed to low; gradually mix in 2 cups of flour.

Form the resulting dough into a disc, wrap it in plastic and chill until firm, about 2 hours.

Place the racks in the upper and lower thirds of the oven and preheat to 350°F.

Let the dough sit at room temp for a minute or two, roll out on a lightly floured surface (I used a non-stick baking mat, BA suggests using parchment paper). In order to insure the dough is rolled out to equal thickness I placed a dowel on either side of the dough and rolled it out until my roller was flat on both of the dowels!

Cut out your cookies and place on a parchment lined baking sheet. Ball up scraps into a disc, wrap and place in the fridge to chill before rolling out again.

Beat the last egg with a teaspoon of water. Brush the cookies with the egg wash and sprinkle on your sugar!!

Freeze for 10 minutes. Bake, rotating baking sheets halfway through, until edges are golden brown, 10 to 15 minutes. Transfer to a wire rack and let cool. Can be stored in an airtight container for a few days.

Sugar Cookie Hearts

Stay sweet,

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.