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.

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.

Apple Pie Cheesecake

This guy is my granddad, and he had a birthday this week:

Apple pie cheesecake

And boy, was it a great day! We had a tasty lunch at Five Loaves in Summerville then headed to Coastal Coffee to grab coffee to go with our homemade apple pie cheesecake.

Apple pie cheesecake

The food, the service, the ambiance were all fabulous, really, 5 stars all around in both places. And because it was so great I could pause to appreciate the company I was with, and that really is priceless.

Apple pie cheesecake

Without further ado, here’s a classic fall cheesecake to make and share with the people who matter most to you:

Crust

2 cups crushed cinnamon graham crackers

6 tablespoons unsalted butter, melted

Filling

3 eight ounce packages cream cheese

1 1/3 cups sugar

3 eggs, room temp

1/4 cup apple cider

1 tablespoon Poudre Douce

2 teaspoons vanilla extract

Topping

2 cups sour cream

3 tablespoons sugar

1 teaspoons vanilla extract

Glaze

1 cup apple cider

1 egg yolk

1/2 cup sugar

1 1/2 tablespoons cornstarch

2 teaspoons Poudre Douce

1/4 teaspoon salt

1 tablespoon butter

1 cup Craisins

For crust:  Preheat oven to 350 F.

Butter 9 inch springform pan. Blend crumbs and melted butter in a bowl. Press mixture into bottom and up sides of buttered pan. Bake 5 minutes. Cool.

For filling: Keep oven at 350 F.

Using mixer beat cream cheese until soft, gradually blend in sugar. Beat in eggs one at a time. Mix in cider, poudre douce, and vanilla. Pour into crust. Bake until slightly puffed, about 40 mins.

For topping: Oven should still be at 350 F.

Blend all ingredients in a small bowl. Spread on top of the cake. Bake 15 minutes; topping will not look set. Cool 30 minutes.

For glaze:

Combine cider and yolk in heavy saucepan. Stir in sugar, cornstarch, poudre douce, and salt. Bring to a boil over low heat, stirring constantly, about 10 minutes. Add butter and Craisins and stir until butter melts. Cool glaze for 20 minutes.

Spread glaze on cake. Cool completely. Refrigerate until well chilled, this cake is best made a day or two in advance!

Grad your friends and family and serve cold with a fresh pot of coffee and good conversation.

Apple pie cheesecake

XO

Charleston Spice Co.

Peach Craisin Crumble

Peach Cobbler

Talk about comfort.

A little bubble of happiness forms inside your heart when you eat a good crumble. A smile starts to play at the corners of your eyes and your lips can’t help but form a contented smile.

You sit back, sip your coffee, get caught up in memories remembered because of fresh fruit and crumble topping.

Peach Cobbler

Here’s what you need:

4 or 5 peaches, sliced

1 large cup of dried cranberries (we used Craisins)

1/2 cup flour

1/2 cup brown sugar

1/4 cup ginger sugar

2 teaspoons Poudre Douce

1/4 teaspoon salt

1 1/2 cups rolled oats

1/2 cup cold butter

Preheat your oven to 350. Slice up your peaches (you can keep those skins on, no need to bother with taking them off). Put peaches and Craisins into a 9×9 dish and place them in the oven while you put the topping together.

In a medium-sized bowl mix together all the dry ingredients then cut in the butter until it forms a chunky mealy crumble topping. Take the peaches out of the oven and cover with your topping. Bake for 30 to 40 minutes, until topping is browned to your liking.

Serve warm with vanilla ice cream and enjoy!

Peach Cobbler

Stay sweet,

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.

A Pi Day to Remember

Pi day 2015Do you know today’s date?!

It’s 3.14.15

Do you know what this means?!?!?!?!?!

Those are the first five digits of the mathematical constant pi! This is the one year that the date will be more that just the first three digits!!!!!!

Woah. I know. It’s a big deal.

So I made a pie to celebrate, an Apple, Craisin, Pecan, and Candied Ginger Pie.Pi day 2015Here’s what ya need:

1 humongous Honeycrisp apple, cubed (it was a HUGE apple, once cored and cubed it probably was at least 2 cups worth)

1 cup craisins

1 cup candied ginger, chopped

1 cup pecans, chopped

6 tablespoons brown sugar

1/4 cup granulated sugar

1 1/2 teaspoons Poudre Douce (or pie spice if ya don’t have that, or here’s a shameless plug, click here to buy some)

1/4 teaspoon salt

1 large egg and 2 egg yolks

pie crust for 9″ pie dish: this is up to you, if you make a wicked pie crust, please do so (and feel free to send me some tips and a recipe because I just bought some ready-to-go pie crust…).

Preheat oven to 350 F, set rack in center of oven.

Place apple, craisins, ginger, and pecans in a bowl.

Add sugars, Poudre Douce, salt, and egg. Stir until combined.

Pour this combination into your prepared crust. The verbose top crust is optional, I just love spelling things out with food. If you really want to achieve greatness you should see how many digits of pi you can fit on top of your pie.

Bake for 30 minutes. Take pie out and cover with aluminum foil and bake for another 30 minutes. With cover still on let cool for 20 minutes and serve!!!!

Pi day 2015

XO,

Charleston Spice Co.

Chewy Dreamy Oatmeal & Coconut Chocolate Chip Cookies

Yup, that’s a mouthful of a title, but just try these cookies and you’ll get it.Oatmeal Coconut Chewy Dreamy Cookie

Before you make these you should know that they are better the day after they are made.

Sure, you can eat them right after they come out of the oven, but they will not be great, and you may be incredibly disappointed in me.

SO JUST WAIT FOR IT.

Hide them away after you make them and the next morning treat yourself to one for breakfast (HOWEVER if you are still in elementary or middle school don’t tell your mom I said it was okay for you to eat cookies for breakfast. You should never have cookies for breakfast (unless it’s your birthday). Oh and please don’t drink coffee yet either, save it for later in life, okay?).Oatmeal Coconut Chewy Dreamy CookieHere’s what you’ll need:

1 cup of butter (2 sticks)

1 cup firmly packed brown sugar

1/2 cup granulated sugar

2 eggs

1 1/2 cups all-purpose flour

1 teaspoon Poudre Douce (or pie spice or cinnamon)

2 tablespoons cocoa powder

1/2 teaspoon salt

1/2 teaspoon baking soda

2 cups oats

2 OVERFLOWING cups shredded coconut, toasted

1/2 OVERFLOWING cup pecans, chopped

1 OVERFLOWING cup chocolate chips

Preheat oven to 350 F.

Beat together butter and sugars until creamy. Add eggs and beat well. Add combined flour, Poudre Douce, cocoa powder, salt, and baking soda. Mix well. Slowly stir in oats, coconut, pecans, and chocolate chips.

Place about 2 tablespoons worth of dough a couple of inches apart on a parchment paper lined baking sheet. Bake for 13 minutes, let cool on sheet for a couple of minutes then move to wire rack to continue cooling. Store in airtight container for at least 12 hours before enjoying.

Remember, some things are worth the wait,

XO

Charleston Spice Co.Oatmeal Coconut Chewy Dreamy Cookie