Blueberry buckle

Blueberry buckle

If you like blueberries and coffee cake then this recipe is for you.

Simple and delicious, you don’t have to set aside your carefree summer attitude to make this treat. Let the relaxation of summer continue as you effortless throw together this delightfully sinful cake.

Here’s what ya need:

for the cake

1/2 cup unsalted butter, room temp

3/4 cup granulated sugar

1 large egg

1/4 cup heavy cream

1/4 cup water

2 teaspoons baking powder

1/2 teaspoon salt

2 cups all-purpose flour

2 1/2 cups fresh blueberries (about a pint and a handful more)

for the topping

1 cup firmly packed light brown sugar

1 cup all-purpose flour

1 teaspoon cinnamon

1/2 cup unsalted butter, room temp & cut into pieces

Preheat oven to 375°F and butter an 8 or 9 inch pan.

For cake: In an electric mixer cream butter and sugar. Add egg, heavy cream, water, baking powder, and salt — mix well. Add in half the flour and mix until incorporated then do the same with the second half. Fold in blueberries and pour batter into your buttered pan.

For topping: In a bowl combine brown sugar, flour, cinnamon, and butter. Mix using a pastry cutter, a fork, or your fingers until crumbly. Pour over batter.

Bake for 45 to 60 mins or until a toothpick inserted comes out clean (time will vary depending on the size of your pan). Let cool a little and serve with fresh whipped cream!!

Blueberry buckle

Stay sweet,

XO

Charleston Spice Co.

Chai Waffles

These waffles are dreamy and delectable.

Put down that maple syrup, the whipped cream, all the toppings, I’d eat these plain and still warm from the waffle iron.

Of course, if you can wait, they are the perfect vehicle for all the usual suspects: fresh fruit, whipped cream, syrup, et cetera.

Chai Waffle Daydream

Here’s the recipe:

2 cups flour

2 teaspoons baking powder

2 tablespoons sugar

1/2 teaspoon salt

2 eggs, separated

2 cups Chai tea

4 to 6 tablespoons melted butter

If you are using our Chai Masala, double the recipe on the back of the pack for enough chai to make these waffles. If you make the chai a day in advance you can whip it out and throw together these waffles in a skinny minute. If you’re making the chai the day of let it cool before you make your waffles.

Sift the dry ingredients together. Beat the egg whites until stiff but not dry. Beat the egg yolks and add the chai. Mix in with the dry ingredients just enough to blend them. Add the melted butter. Fold in the egg whites and bake in your waffle iron – short. sweet. tasty.

Enjoy!

XO

Charleston Spice Co.

Apple Toad Muffins

Apple Toad Muffins

Is there a better way to start the day than with coffee and homemade baked goods? I can think of few other morning rituals that can bring such delight as reading a book, sipping coffee, and munching on a little something sweet.

With the cool spring mornings we’ve been having I’ve been craving apple muffins. So I went in search of a recipe that would satiate my desire and found this one. I decided to call mine Toad Muffins because I ended up using less topping than the original recipe and they turned out warty and toad like in appearance, appetizing description, yes? I sort of followed the recipe, I recommend you read this recipe because the author is very detailed and describes at what speed you should blend the different ingredients.

When I get into the kitchen it’s more of a free for all and by the time I get half way through such a detailed recipe I think, well, it probably doesn’t matter now, I’ve got a general idea of what I’m supposed to do now… Sometimes this works out, other times it does matter and things don’t turn out well. But this recipe was a success, even with a disregard to the blending instructions, thus I’m sharing it with you.Apple Toad MuffinsHere’s what ya need:

For toady topping:

1/3 cup packed brown sugar

1 Tablespoon granulated sugar

1 teaspoon Poudre Douce (or Pie Spice or just plain ol’ cinnamon)

1/4 cup butter, melted

2/3 cup all-purpose flour

For muffins:

1/2 cup butter, at room temp

1/2 cup packed brown sugar

1/4 cup granulated sugar

2 large eggs, room temp

1/2 cup greek yogurt

2 teaspoons vanilla extract

1 3/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon salt

1/4 cup milk

1 1/2 cups apple, peeled and chopped

In a small bowl assemble the topping: combine sugars, Poudre Douce, and butter. Stir in flour until all combined and crumbly. Put to the side.

Preheat oven to 425 F. Line muffin tins with muffin/cupcake liners (makes about 15 standard size muffins (and yes, I used Halloween cupcake liners, who says you can’t celebrate Halloween in April?)).

In a mixer beat butter until smooth and creamy. Add sugars and beat on high until creamed. Add eggs, yogurt and vanilla. Beat until combined.

Combine flour, cinnamon, baking powder and soda, and salt. Pour wet ingredients into dry and mix together with a whisk. Slowly pour in milk and blend until relatively smooth, then stir in apple chunks.

Pour into prepared muffin tins. Fill to the top and press some of the crumble topping on top. For once in my baking career, I erred on the side of caution with the topping. I tend to steer clear of overly sugar-coated muffins so I really didn’t use very much of the topping and had some left over.

Bake for 5 minutes at 425 F then reduce heat to 350 F and bake for 15 more minutes.

These will last about 3 to 5 days at room temp, but they do have a tendency to disappear when left in the open…Apple Toad Muffins

Enjoy,

Charleston Spice Co.

Sunday Brunch: Garam Masala French Toast

Welcome to the Charleston Spice Company blog! This is a place where you can find inspiration and helpful tips about all our herbs, spices, and blends.

We thought the best way to start this blog would be with a post about two of our favorite things, brunch and Garam Masala!

After bringing home eggs from Lowland Farms and two brioche loaves from Baguette Magic brunch was a no brainer: french toast!!! Garam Masala french toast to be precise!

What?! But I thought Garam Masala was for Indian food!? 

Well, you are certainly correct, but when added to your eggs and cream it creates a lovely sweet and savory french toast coating!

Here are our guidelines for making brioche french toast:

6 eggs

1/3 to 1/2 cup heavy cream or milk of choice

2 teaspoons garam masala

12 slices brioche bread 1″ thick

butter for cooking

Place nonstick pan on medium heat add 2 to 3 tablespoons of butter. Beat eggs, heavy cream and garam masala in a pie plate. Once mixed add your slices of brioche and allow them to sit in mixture for about 5 minutes. Add the soaked bread to the hot pan and cook until brown before flipping to other side. Serve immediately or once cooked hold in an oven at 200.

This recipe makes enough for 3 to 4 people. Add sides of fresh fruit (Strawberries from Maple Ridge Farms) and bacon (Sunny Cedar Farms) or sausage (Sweet Bay Sausage Company).

Enjoy!

FrenchToast-3