Vanilla Peach Tart

Vanilla Peach Tart

You know that moment when you bite into something and you think, shoot, this is exactly what I wanted it to be.

That’s what this tart recipe is. Complete goodness. It’s everything a tart should be, in dreams and real life.

I used the pastry case recipe from Cooking with Loula. It’s spot on (and yes I actually followed the recipe).

For the pastry:

2 cups 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 teaspoon vanilla extract

1 tablespoon milk

For vanilla peach spread:

4 peaches

3/4 cup Vanilla Bean Sugar

1/4 cup granulated sugar

1 3/4 teaspoon fresh lemon juice

1/4 teaspoon salt

First make your spread. Skin four peaches and place them in your blender, blend until relatively smooth. Pour into a small saucepan over medium-high heat. Add sugars , lemon juice, and salt. Bring to a boil stirring frequently. Boil, continue stirring, until mixture reaches desired consistency (I cooked mine down for about 15 minutes, until the mixture was thick peach butter consistency, perfect for spreading on a tart…or pancakes…). Let cool and then refrigerate until completely cool.

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

Preheat oven to 375°F.

Take three quarters of the dough and roll it out on a lightly flour dusted surface. I used mini tart pans so I cut several circles out of the dough and then chilled the scraps to roll it out again. If you are making one large tart simply roll out a circle of dough a wee bit wider than your pan. Press the dough into the pan and trim off any excess.

Spread a hearty layer of your chilled vanilla peach mixture over the pastry. Use the remaining dough to decorate the top of your tart.

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

Vanilla Peach Tart

Stay sweet!

XO

Charleston Spice Co.

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.

The Grand Chawhee’s birthday pie

Grand Chawhee's Birthday Pie

This is a rather belated post about the Kentucky Derby!! We went all out, Mint Juleps and Hot Browns were had as per usual, but we also had this lovely pie!!

Named in honor of childhood memories and The Grand Chawhee, it’s a little more nutty than the standard Derby Pie, but we’re okay with that.

Here’s how to make it:

1/4 cup butter

1 cup Pecan Pie Spice

1/2 cup flour

2 eggs, beaten

1 teaspoon vanilla

1 cup semi sweet chocolate chips

2 cups chopped pecans

pie dough of your choosing (we used the pre-made stuff but if you want to make your own, go get ’em, tiger! We believe in you!)

Melt the butter and let cool. Preheat oven to 350° F.

Combine Pecan Pie Spice and flour. Mix in butter and all other ingredients.

Place dough into a 9inch pie dish and fill with mixture. Bake for 35 minutes.

Serve all by itself or with a dollop of bourbon whipped cream and enjoy!!

The Grand Chawhee's Birthday Pie

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

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.

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.