Roasted Peach Tart

Roasted Peach Tart

This is a great treat to whip up for your friends and family who are trying to be gluten/grain/sugar-free. It’s simple and delicious.

The natural flavor and sweetness of peaches make them the perfect choice for a sugar-free dessert! (And if you have any peaches left over after you decorate the tart you can throw them on some yogurt or ice cream!)

I found a recipe for graham crackers in The Heal Your Gut Cookbook, halved it and used it as the crust for this tart. If you don’t have any objections to sugar & gluten, you can use the tart pastry from this recipe because it’s awesome.

Here’s how ya do it:

For the crust:

2 1/4 cups almond flour

1/2 teaspoon gelatin

1 teaspoon Poudre Douce

1/4 cup honey

1/4 cup coconut oil

1/2 teaspoon H2O

Preheat your oven to 350°F. Grease your tart pan and set aside.

In a small bowl combine the dry ingredients. Add the wet ingredients and stir together until a crumbly dough is formed. Turn this out into your pan and gently press it down to form an even crust. Bake 12 to 15 minutes or until the edges become nice and brown.

Remove from the oven and let cool. Keep the oven on and make your topping!

For the topping:

4 peaches, peeled and sliced

1 teaspoon Chinese 5 Spice

Line a baking sheet with parchment paper. Peel and slice your peaches into a small bowl. Sprinkle with the Chinese 5 Spice and stir to coat. Lay the peaches out in one layer on your baking sheet. Bake for 10 minutes.

Remove from oven and let cool a bit. Pick out a few of the less attractive slices and with an immersion blender or food processor blend them up into a nice paste. Spread this paste onto your tart crust and layer the remaining slices on top!

Roasted Peach Tart

Stay sweet,

XO

Charleston Spice Co.

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Ghost Reaper Margarita

Spicy Marg

If you will recall, last year we debuted our Ghost Scorpion Himalayan Salt and we threw it in some simple syrup.

Well this year we made some Ghost Reaper Sugar. That’s right, Ghost Peppers and Carolina Reapers in organic cane sugar!! So we decided to make some more simple syrup and try it in a margarita.

And boy, were we thrilled with the result! The peppers gave our margaritas a hearty warm heat that was absolutely delightful! These margaritas have a deep subtle heat that keeps you coming back for more.

Here’s what ya need:

For simple syrup

Throw 2 Tablespoons of Ghost Reaper Sugar into a dry 1/2 cup measure. Fill it the rest of the way with plain sugar. Dissolve sugar in 1/2 cup water over medium heat. Set aside and let cool before use.

For margarita

3 ounces tequila

2 ounces lime juice

1 ounce simple syrup

1 tablespoon Cointreau

egg white (optional)

Combine all ingredients in a shaker with ice. Shake it like you mean it. When it feels right pour into a salt rimmed glass with ice and enjoy.

Salud!

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.

Quick&Easy Corned Beef

If you want to make corned beef from scratch then you need at least 10 days. But sometimes it’s hard to think and plan ahead. Sometimes you’re just overcome with a craving for a homemade Rueben.

If you’re short on time, we’ve got you covered.

Go get yourself a corned beef brisket, throw out the pack of spices that comes with it, and grab our Frogmore Stew seasoning. Now just follow the cooking directions on the brisket package. When the recipe calls for spices use half of one of our 2 ounce packs of Frogmore Stew seasoning.

Simple, easy, delicious.

Corned beef

XO

Charleston Spice Co.

Ginger Sugar Cookies

Green ginger sugar cookie

Are you dyeing any food green this year to celebrate St. Paddy’s Day?? We decided green ginger sugar cookies were obnoxiously festive and appropriate for such a playful day.

These cookies are a basic sugar cookie but the ginger sugar gives them a hint of a bite! We used this recipe here BUT we replaced the regular sugar with our Ginger Sugar!!! (Oh, and we also added a few drops of green food coloring!)

Stay sweet,

XO

Charleston Spice Co.

Chocolate Sugar Cookies

These cookies are pretty darn tasty.

If I had to describe them in the most succinct and accurate way, I’d say they are the love child of a sugar cookie and the crispy edge of a brownie.

Chocolate Sugar Cookies

And they come out so perfectly smooth and delightful!! Each cookie was just flawless. I found the recipe here, and the author has some great tips for baking, I highly recommend you check out her blog!

The cookies looked like a blank canvas to me, so I added some Chipotle Royal Icing. YUP. 1/4 teaspoon chipotle powder + 3 cups confectioners sugar + just enough H2O to make a thick icing.

Chocolate Sugar Cookies

Here’s the recipe for these lovely cookies:

6 cups all purpose flour

1 1/4 cups cocoa nib powder

1 teaspoon salt

2 cups unsalted butter

2 cups granulated sugar

1 cup light brown sugar, packed

3 eggs, cold

2 teaspoons pure vanilla extract

In a large bowl sift together flour, cocoa nib powder, salt.

In an electric mixer with the paddle attachment, cream butter and sugars until fluffy and pale (about 5 mins). Beat in eggs until just combined.

On low speed, add flour mixture and blend until completely combined. Make two discs with the dough. Wrap separately and chill for at least 45 minutes.

Roll out the dough on parchment paper or a silicone baking mat. This cookie recipe is where I found the fun tip about using dowels to make lovely cookies that are all the same thickness – if you place a dowel on either side of the dough and roll it out until you are right up on the dowels you will be on your way to cookie perfection. Once dough is rolled out, transfer to a baking sheet and chill in refrigerator for 15 minutes.

Preheat the oven to 325° F.

Cut out your cookies and place them on a parchment paper lined baking sheet (wrap scraps back up and chill before rolling out again). Place in your freezer for another 15 minutes.

Bake for 15 minutes, or longer depending on the thickness of your cookie.

Cool on the baking sheet for 10 minutes then move to a wire rack to continue cooling. Will last a few days in an airtight container.

Chocolate Sugar Cookies

Stay sweet,

XO

Charleston Spice Co.

Berbere Meatballs

Meatball Melt

This meatball recipe is an instant classic. Yeah, yeah, that’s an oxymoron, what I should say is that I anticipate that this will be a go-to recipe for years to come.

The recipe that follows is just for the meatballs, once you make them, go crazy. Make a meatball melt (pictured above), toss them with pasta, throw them on a pizza, put them on a stick for easy eating. Whatever you do, enjoy these, please. This recipe makes enough meatballs for 2 or 3 meals.

For meatball success:

1 1/2 pound ground turkey

4 slices bacon, diced

1 cup bread crumbs

1 Tablespoon Berbere

Mix together all ingredients, form into balls (as big or small as you like), and chill in refrigerator. Brown meatballs in a medium sized pan. Once lovely looking on the outside add a little broth to the pan and poach the meatballs until they are fully cooked.

At this point, you can enjoy them right away or wrap them up and freeze them for later use.

Happy eating!

Charleston Spice Co.