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.


Charleston Spice Co.

Irish Cream


Cheesy Chimayo Waffles

masa waffles

I love waffles ~ light and airy with a slightly crunchy exterior, each little divot presents the perfect little pocket for butter and syrup and fruit!

This recipe takes this classic breakfast staple in a more savory direction. Think of this waffle as the perfect carrier for sausage and gravy, chorizo and guacamole, fried eggs and bbq!!!

I toned down this recipe to make a very basic and very delicious cheesy waffle:

1 cup all-purpose flour

1/2 cup masa (corn flour)

2 1/2 teaspoons baking powder

1 1/2 teaspoons brown sugar

1 1/2 teaspoons salt

1 1/2 teaspoons Chimayo Blend

1 1/2 cups buttermilk

2 eggs

1 stick of butter, melted and cooled

1 cup grated cheese of your choice (I recommend Pepper Jack or a nutty Asiago)

Combine the first six ingredients. Whisk together eggs, buttermilk, and butter ~ add this to your dry mixture. Stir until combined, add cheese. Cook in an electric waffle iron.

Eat these beauties all by themselves or serve with beans, salsa, avocado, and a fried egg!



Charleston Spice Co.

Roasted Cajun Scones

Roasted Cajun Scones

Garnette found this recipe for Cheddar and Chive Scones ~ she thought it had great potential so she added a tablespoon of Roasted Cajun Dip, left out the chives, and sprinkled a little Everything Blend on top ~ and boy howdy, they disappeared mighty fast!

Here’s the recipe:

2 1/2 cups all-purpose flour

2 tablespoons granulated sugar

1 tablespoon baking powder

1 teaspoon salt

1 tablespoon Roasted Cajun Dip

1/2 cup butter

3 large eggs (one is for an egg wash)

2/3 cup buttermilk

2/3 cup grated cheddar cheese

Everything Blend for sprinkling on top (optional)

Preheat your oven to 375F.

In a large bowl combine flour, sugar, baking powder, salt, and Roasted Cajun Dip. Cut the butter into this mixture with a fork or pastry cutter.

Whisk two of the eggs and add them to the buttermilk. Pour this into the flour mixture and stir until just moist. Stir in the cheese and mix lightly ~ dough will be sticky. Turn the dough out onto a well floured surface and knead lightly. Cut the dough in half and form each half into a circle. Cut the circles into four wedges. Place these wedges onto a parchment paper lined baking sheet. Whisk the remaining egg and paint the tops of your scones and sprinkle with Everything!

Let scones sit for about 10 minutes before baking ~ then bake for 20 minutes or until golden!

Enjoy these scones warm with butter and tea, or even with some tomato soup!


Charleston Spice Co.




Caitlin’s Crinkle Cookies


I posted about these last year and they are just so good, I made them again! This time to stop myself from eating half the dough before I baked it, I added 2 tablespoons of Ghost Reaper Sugar and boy howdy, that slowed my dough eating right down!

For cookie baking success find the recipe here.

Stay sweet, friends!

Charleston Spice Co.

Taco Potatoes

taco potato

Yeah, we combined two of the best things :: tacos & baked potatoes.

It’s a dream come true.

And we’re telling you this so you can also do great things in the kitchen.

If you can dream it, you can do it.

Remember that.

No matter what you’ve done or haven’t done, no matter what is acceptable or taboo, no matter what your experience level is, the kitchen is a place where cultures collide and combine to make things of beauty. Use your own strengths and those of others to create dishes that will nourish your body and soul.

Be adventurous, be brave, be you,


Charleston Spice Co.

Foolproof Focaccia

This is a great recipe.

I’ve made it multiple times and mostly followed the directions each time and it’s been delicious every time.

Here it is topped with our Everything Blend:

Everything focaccia

Dreamy, right?

And so easy. All you need is two hours and 30 minutes and you can have yourself a delicious loaf of bread.

Here’s the recipe, it’s from Perfect Plates by John Whaite:

3 3/4 cups bread flour

2 teaspoons salt

4 teaspoons dry active yeast

1 3/4 cups H2O

3 1/2 tablespoons olive oil

a big ol’ handful of chopped olives (optional)

Combine flour, salt, and yeast in the bowl of an electric mixer. Add water and oil. Mix together into a sticky dough add your olives if you’re using them then knead until dough is very elastic and smooth. The author recommends using the dough hook attachment and your mixer to knead the dough rather than kneading it by hand as the dough is extremely sticky.

Once the dough is smooth and elastic, coat with olive oil and let rise in a warm place until it’s tripled in size ~ up to 1 hour.

After your dough has ballooned up, thoroughly oil a deep sided baking pan. Roll the dough into the pan trying to deflate it as little as possible. Pull out the sides gently into a rough rectangle. Let dough rise until doubled in size ~ up to 1 hour.

Preheat oven to 475°F. Dip your fingers in flour and poke holes over entire loaf, be sure to poke all the way to the bottom of the pan. Bake for 25 to 30 minutes until golden brown and crispy, remove and let cool in the pan.

As far as toppings go, after you remove the bread from the oven you can simply paint the top with olive oil and sprinkle with Mediterranean or Chimayo or Everything ~ the choice is yours, let your imagination guide you. For the picture above I sprinkled on Everything before baking and then drizzled on olive oil and more of the blend after the bake as well!



Charleston Spice Co.