Mulled Cider Sweet Potato Tart

Mulled Cider Sweet Potato Tart

This tart is hearty yet sweet ~ the perfect treat for a fall afternoon!

And it’s easy to make!

For the dough:

2 cups whole wheat 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 tablespoon milk

For sweet potato filling:

16 oz of sweet potatoes

1/4 packed light brown sugar

1 teaspoon cinnamon sugar 

1 cup mulled apple cider

First make the crust: 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 and milk. Work until dough comes together, handling as little as possible. If dough is still dry you can add water 1 tablespoon at a time. Wrap dough in parchment paper and chill in the refrigerator for at least 30 minutes before using.

Now make the filling! With a fork, poke holes in your sweet potatoes. Wrap them in foil and place in the oven at 375°F. Let them hangout in there until they are squishy all the way through. Cook time will vary depending on potato size, mine took about 40ish minutes.

Take the potatoes out of the oven and let them cool down enough for you to peel off the skin.

Throw the peeled potatoes in a small saucepan with the cider, brown sugar, and cinnamon sugar. Now mash it all together using whatever utensil suits your personal style (I used an avocado masher). Move the saucepan to the stove and cook over medium heat until the mixture begins to bubble then reduce heat to low stirring occasionally.

Preheat oven to 375°F.

Take the dough out of your fridge and roll it out on a lightly flour dusted surface. Roll out a circle of dough a wee bit wider than your tart pan. Press the dough into the pan and trim off any excess ~ I used these scraps to decorate the top of the tart!

Pour the sweet potato filling into your tart crust and spread it out so it’s good and even.

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

Mulled Cider Sweet Potato Tart

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.

Chocolate Cheesecake

Chocolate Cheesecake

You only live once, so do it.

That’s the only thing the author of the original recipe has to say before launching into the ingredient list. And what more do you need?

Forget everything you’ve heard about making cheesecake. Put your fears aside, you are a champion, and you can make cheesecake. Sure, it may look hard and people will tell you you can’t do it, but you CAN and you WILL do amazing things with this recipe!
Chocolate Cheesecake

Be a winner:

1 1/2 cups chocolate graham cracker crumbs

1/2 cup butter, melted

2 cups plus 3 tablespoons sugar

1 1/2 pounds soft cream cheese, room temp

3 eggs, room temp

1/2 pound semisweet chocolate

3 tablespoons heavy cream

2 cups sour cream

1/4 cup Cannonborough Bev. Co. Ginger Beer

3/4 teaspoon cinnamon

3/4 teaspoon vanilla extract

1 cup confectioners’ sugar

Preheat oven to 350°F.

Mix graham crackers and melted butter with 3 tablespoons sugar. Work them together with your fingers until they are well blended. Press the mixture evenly onto the bottom of a 10-inch springform cake pan.

Beat the cream cheese with an electric mixer until fluffy, then gradually beat in the remaining 2 cups of sugar and the eggs. Continue beating until the mixture is perfectly smooth.

In a small saucepan melt the chocolate with the heavy cream, beat this in with the cream cheese mixture and 1 cup of sour cream. Add the ginger beer, cinnamon, and vanilla extract and beat a few minutes more.

Pour the cream cheese mixture into the prepared pan and bake for 55 minutes to an hour. The sides will most likely rise higher than the center so don’t panic! If you want an even top carefully remove the sides of the pan once the cake is cool and with a sharp knife slice the uneven bits right off!

Beat together the remaining 1 cup of sour cream and the confectioners’ sugar and pour over top of cake. At this point you can decorate the cake with fresh fruit and/or flowers! We decided to overachieve and pile on some chocolate covered strawberries! Chill the cake before serving, at least 1 1/2 hours, and enjoy!! Chocolate Cheesecake

Stay sweet!

XO

Charleston Spice Co.

Lavender Lemon Sorbet

Lavender lemon sorbet

This sorbet is perfect for summer.

Tart and lemony, sweet and delicious, cool and refreshing. It’s everything you need on a hot summer’s day!

Throw it in a dark chocolate cup or into some prosecco & call it an adult float. The world is your oyster, do what you will, but definitely give this recipe a try!

Here’s what you need:

3 cups organic cane sugar

3 cups lavender flower sugar

2 1/4 cups freshly squeezed lemon juice

1 1/2 tablespoons finely chopped lemon zest

Combine sugars and water in a large saucepan and bring to a boil over medium-high heat. Reduce heat and simmer without stirring until sugar dissolves, about 3 to 5 mins. Cool completely.

When simple syrup is cool, add lemon juice and zest, stir to combine. Pour into your ice cream maker and mix until it thickens, about 25 to 30 minutes. If not eating right away you can store it in the freezer in an airtight container!

Stay cool, stay sweet

XO

Charleston Spice Co.

Lavender lemon sorbet

Spice Cake

Spice Cake

The other day I was overcome by an intense desire to make carrot cake. I did some casual internet searching and found the recipe for this delicious cake on this blog, The Faux Martha.

But boy, this is not Carrot Cake. This is what Carrot Cake wants to be when it grows up. It’s elegant and understated, sophisticated and subtle.

Spice Cake

It’s all kinds of fine. The perfect cake for teatime or after brunch or dinner or lunch. It’s not cloyingly sweet, it’s simply delicious.

I baked the cake in two 8×8 pans with every intention of making a two layer cake. When it came down to it, I was seized by a wild hair, and decided to cut one of the layers into quarters and then I sliced three of those quarters in half, making a 6 layered tower of spice cake.

Here’s what ya need:

For the spice cake:

1 pound carrots, finely grated

3 large eggs, room temperature

2 cups of sugar

1 1/2 cups canola oil

1/3 cups buttermilk

1 1/2 teaspoon vanilla extract

2 cups all-purpose flour

1 cup whole wheat flour

1 teaspoon baking soda

2 teaspoons baking powder

1 teaspoon salt

2 teaspoons Poudre Douce

For buttercream frosting:

16 oz cream cheese

1/2 cup butter

1 cup of confectioners sugar

1 teaspoon vanilla extract

For the cake: Preheat oven to 350°F. Line two 8×8 pans with parchment paper. In an electric mix combine carrots, eggs, sugar, oil, buttermilk, and vanilla extract.

In a small bowl mix together flour, baking soda, baking powder, salt, and Poudre Douce. Add this to carrot mixture, mixing until combined.

Distribute batter evenly into your baking pans. Bake 30 to 40 mins or until toothpick inserted in the middle comes out clean. Remove pans and let cake cool completely before icing.

For the frosting: In your electric mixer cream cream cheese until smooth and creamy. Add in butter gradually. Add in confectioners sugar and vanilla extract and mix until well combined. And then you’re ready to go as soon as your cakes are cooled.

Spice Cake

Stay sweet,

XO

Charleston Spice Co.

Dos Tres Leches

Tres Leches

This is what it looks like when a cake oozes with sex appeal and Irish cream.

In honor of St. Paddy’s Day I decided to make a Pastel borracho de tres leches!! That’s right, I replaced one of the three milks with Irish cream liqueur.

This is the recipe I followed (for the most part). I ended up baking two 8″x 8″ cakes instead of one 9″ x 13″ cake, thus the title of this post Dos Tres Leches. I figured I needed to provide a sweet treat for those who didn’t want to drink and eat their dessert at the same time.

Here’s how to make your moist cakey dreams come true:

For the cakes:

2 8″x 8″ pans, buttered and floured

1 1/4 cup all purpose flour, sifted

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup butter, melted and cooled

1 cup sugar

5 eggs

For borracho milk mixture:

1/2 can sweetened condensed milk (we used La Lechera)

1/2 can evaporated milk (we used Carnation)

1/2 cup of your favorite Irish cream liqueur

For plain milk mixture:

1/2 can sweetened condensed milk (we used La Lechera)

1/2 can evaporated milk ( we used Carnation)

1/2 cup heavy cream

For frosting:

1 1/4 cup heavy cream

4 Tablespoons of sugar

1 teaspoon vanilla extract

Preheat oven to 325°F with the oven rack in the middle. Grease and flour your two pans.

Place flour, baking powder, and salt in a bowl and set to the side.

In your electric mixer beat the eggs adding in one at a time. Slowly add sugar and mix until incorporated, the mix should be fluffy and light yellow. Turning the mixer to low slowly add in the flour. Mix until combined, but don’t over do it!!

Split the batter between your two baking pans and bake for 30 to 35 minutes or until light golden brown.

Remove the pans from the oven and place on a wire rack to cool. Poke holes in the top of both cakes with a fork or toothpick.

Once cakes have cooled, pour the milk mixtures over them. At this point it might be a good idea to place a toothpick in one or the other to remember which one has the alcohol. Chill at least 4 hours or overnight.

To make the frosting combine all the ingredients in the bowl of your electric mixer and mix them together on medium until lovely soft peaks begin to form! I actually made the frosting in two batches, one plain and one for the borracho cake with Irish whiskey instead of vanilla, I mean, it’s St. Paddy’s Day, go big or go home…

Lather that frosting on top of your cakes and serve!!

Tres Leches

As a side note, we found that the cake was even better on the second day. Yeah, we were able to control ourselves and not eat it all on the first day, don’t ask how, we don’t even know, the cake is that good.

Stay sweet, friends.

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.