The King of Tarts

This all started with a desire to make a king cake. I made a king cake but it just wasn’t all that satisfying.  Sooooo I decided to make pop tarts that were filled and decorated just like I’d fill and decorate a king cake!

King of Tarts

The crust is a simple sugar cookie dough. The filling can be as basic or as wild as you want to get!! And that’s the beauty of this recipe ~ there are no rules for the filling! At the end of this post, I’ll tell you all about the fillings I’ve tried so far (and ya best believe I’ll be making these again to try more fillings!).

For the crust (makes about 15 tarts when the dough is rolled to 1/4″ and cut with a 3.5″ diameter round cookie cutter):

1 cup unsalted butter

1 cup sugar

1 large egg

1 teaspoon vanilla extract

3 cups flour

1 1/2 teaspoon baking powder

1/2 teaspoon salt

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

Split the dough in half or into thirds 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 to chill. Once the dough was chilled I cut it to my desired shape, I used a 3.5″ diameter cookie cutter. How you proceed here is up to you. I decided to cut all the dough before I began assembling the tarts, keeping it chilled in the fridge.

Preheat the oven to 350ºF and assemble your fillings!

As far as fillings go, let your heart guide you. Here are some of the fillings we tried:

~ plain homemade caramel sauce

~ caramel sauce with thinly sliced apple & cinnamon sugar

~ chocolate chips

~ chocolate chips, toasted pecans, & caramel sauce

~ lemon curd

~ homemade kumquat marmalade

The possibilities are endless!! Place your desired filling in the middle of your crust and seal around the outside with a fork. Bake for 17 minutes, or until the edges of crust begin to brown. Let cool on the pan for a few minutes then transfer to a wire rack to continue cooling.

Once cool you can decorate! For the sugary topping we sifted 1 cup of confectioners sugar and added a teaspoon of vanilla extract and a tablespoon of milk ~ you may want a splash more milk, but we found that keeping the topping a little thicker helped keep it from all rolling right off the tarts! Top with sugar, sprinkles, and maybe a drizzle of caramel!

The beauty of these tarts is that there is no limit to what you can put inside!! So let your imagination guide you!

Happy baking!


Charleston Spice Co.

King of Tarts

Last Minute Kumquat Marmalade

In a last minute moment of inspiration, I made this marmalade to put in these tarts. I had already baked about half the tarts when I thought, wouldn’t it be nice to have a little kumquat marmalade in the middle?

Here’s what ya need:

2 cups thinly sliced kumquats

1 tablespoon Ginger Sugar

1/3 cup granulated sugar

3/4 cup water

Combine all ingredients in a saucepan, heat over medium-low for roughly an hour. Keep an eye on it, stirring occasionally to make sure the kumquats don’t stick to the bottom of your pan and burn. Then using an immersion blender or food processor blend it all up a bit to break up sliced kumquats even more. Chill until ready to use.

I put most of this into tarts but there was a bit left over that was excellent on toast!


Charleston Spice Co.

kumquat marmalade

Coconut Oatmeal Cookies

coconut ice cream sammies

These cookies have a tendency to disappear once they leave the oven. However, if you have some to spare, they also make DELICIOUS ice cream sandwiches.

We made reserved 18 cookies for ice cream sammies. We filled them with Cirsea coconut ice cream and dipped them in chocolate and of course, threw on some sprinkles.

Here’s how to make the cookies:

1 cup butter (2 sticks)

1 cup firmly packed brown sugar

1/2 cup granulated sugar

2 eggs

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

2 teaspoons Garam Masala

1/2 teaspoon salt

3 cups old fashioned oats

1 1/2 cups shredded sweetened coconut, lightly toasted

Preheat oven to 350*F. Line two baking sheets with parchment paper.

Beat together butter and sugars until creamy. Add eggs, beat well. Add combined flour, baking soda, Garam, and salt; mix well. Slowly stir in oats and coconut.

Drop by the tablespoonful on your parchment lined baking sheets and bake for 10 to 12 minutes. Let cool for about 5 minutes and move to a wire rack to continue cooling.

Eat as is or make a few coconut ice cream sammies as mentioned above 😀

Stay sweet,


Charleston Spice Co

coconut ice cream sammies

Pickled Beets

pickled beets

These are so good!!!!! The sweetness of the beets combined with the twang of our Savory Pickling and vinegar is truly delightful!!

We had enough beets to fill a pint mason jar so here is what we did:

First things first, we trimmed the beets leaving 1/2 inch of the stem and 1 1/2 inch of the root. We threw them on a parchment paper lined sheet pan and roasted them in the oven at 425*F for 30 minutes (your roast time will vary depending on the size of your beets). We removed them from the oven and let them cool enough for us to peel them. We used our hands to do this, you can too, but you may want to don some gloves as the beets will turn your hands pink! Once peeled, slice to your desired shape and size and pack into a pint mason jar.

Now for the liquid:

1/2 cup vinegar

1 tablespoon flake salt

1 teaspoon sugar

1 tablespoon Savory Pickling

1 cup water

Combine all these ingredients in a small saucepan and bring them to a boil. Boil until the salt dissolves. Pour this liquid over your beets. Seal with lid and allow to come to room temp then refrigerate for at least 8 hours and ENJOY!


Charleston Spice Co.


Pickled Shrimp

Add an unrivaled level of sophistication to your next shindig with these pickled shrimp:

Pickled Shrimp

They are soooo delicious and incredibly easy to make.

Here’s how:

1 medium Vidalia onion thinly sliced

1 lemon thinly sliced OR 1/2 cup lemon juice

3/4 cup vinegar

1/2 olive oil

1 tablespoon Savory Pickling

1/2 teaspoon sugar

2  pounds peeled & boiled shrimp

For boiling shrimp

1 tablespoon Savory Pickling

2 teaspoons salt

a 2-quart pot filled with water

Combine vinegar, oil, Savory Pickling, and sugar in a small saucepan, bring to a simmer then remove from heat. Add onions and lemon. Allow to cool before adding shrimp.

While this is cooling you can peel and boil your shrimp. Fill a 2-quart pot with water,  Savory Pickling, and salt. Bring to a boil. Once at a rolling boil, throw in the shrimp and cook for two minutes. Dump shrimp into a colander and spray with cold water.

Add shrimp to your liquid mixture and refrigerate for 8 to 24 hours.

Serve on a bed of greens with a baguette or crackers!


Charleston Spice Co.

Pickled Shrimp

Pigs in a Blanket

Mini smoked sausages lovingly wrapped with Cheesy Chimayo Biscuit:
pigs in a blanket

These bites of delight are a real crowd-pleaser and are perfect for game day or pre-brunch snacking!

Pick your sausage of choice and wrap them up with this biscuit recipe:

2 cups flour

4 teaspoon baking powder

1 teaspoon salt

1 heaping tablespoon Chimayo Blend

2 1/2 tablespoons shortening

3/4 cup buttermilk

1/4 cup milk

1/4 cup chopped onion

1 cup grated cheese

Preheat oven to 450°F.

Sift the dry ingredients together. In a mixing bowl, blend the shortening into the flour. make a well in the center. Into this pour all the milk at once. Stir only until all the flour is moistened and add the onion and cheese.

On a heavily floured surface roll out the dough, it will be sticky. I did half at a time, putting the unused half in the fridge. Cut rolled out dough into strips and wrap around your sausages. Place on a baking sheet lined with parchment paper. Bake for 10 to 15 minutes.

Serve warm with Ranch Dip and homemade mustard!

Happy snacking!


Charleston Spice Co.



Ranch Dressing!

Everything is better with ranch… and bacon… unless you’re a vegetarian, then sub avocado…


It’s easy to make your own Ranch Dressing with our Onion Dip Blend, here’s how:

1/2 cup buttermilk

4 Tbs sour cream

1 Tbs Onion Dip

1/4 tsp salt

Combine all these things in a bowl and stir them up!

Let sit for at least an hour then serve with salad or fresh veggies & chips for dipping. Oh, or pizza (it’s great for crust dipping)…. or fried pickles… or anything, really just serve it with anything…

This recipe makes 3/4ths of a cup!

Yay! Ranch Dressing!



Charleston Spice Co.