Roasted Chickpeas

roasted chickpeas

Market season is here and for us that means salad season is about to kick into full swing.

After standing in the humid heat of sunny SC for hours eating isn’t always top on our list of things to do, but a nice big salad can work wonders to restore morale. With four markets a week we eat a lot of salads and are always looking for ways to keep things interesting.

Enter Roasted ChickpeasCrunchy and delightful, these are a fabulous salad topper and snack.

Here’s what you need:

3 cups chickpeas (I used dried prepared according to package instructions, but you can use canned as well)

2 Tablespoons olive oil

seasoning to taste

Preheat oven to 400 F. Line a baking sheet with parchment paper. Coat chickpeas with olive oil and throw them onto your prepared baking sheet. Bake for 30-35 minutes. Take chickpeas out, add your seasoning of choice and bake another 10-15 minutes. As far as seasonings go, it’s up to you, this is your chance to get wild. I enjoy chickpeas roasted with our Hot Curry for salad topping and for snacking I like Cocoa Nib Rub.

Happy snacking and salad eating,

xo

Charleston Spice Co.

Chocolate Covered Coconut Crispies

Coconut Crispies

How do you take a classic Rice Krispy Treat to the next level?

You add coconut and then smother, I mean, cover it with chocolate.

Coconut Crispies

 

Here’s what you need:

2 1/2 cups of crispy rice cereal

2 cups shaved coconut, toasted (and a wee bit more for topping (and eating))

2 1/2 Tablespoons butter (plus some for buttering your dish)

2 cups mini marshmallows

Chocolate of your choice for coating treats (I used semi sweet chocolate chips)

Butter the bottom and sides of an 8×8 dish.

Combine cereal and toasted coconut in a bowl. In small saucepan melt butter. Add marshmallows stirring until melted. Pour marshmallow mixture onto cereal mixture and stir until evenly coated.

Press into your buttered dish, let cool.

Cut cooled treats into bite sized nuggets. I got about 18 fun sized treats out of this recipe, but you might get more if you manage not to eat 6 or 7 in the process of cutting them… lay out a piece of parchment paper in preparation for chocolate covered treats.

Heat up your chocolate in a small double boiler. Take nuggets one at a time and dip/roll around to cover with chocolate. Move to parchment paper and decorate with toasted shaved coconut. Let cool before enjoying.

Coconut Crispies

 

 

Soft Pretzels

PretzelsI’m guilty.

I’ll admit it.

I don’t always follow recipes.

Sometimes I don’t even read them the whole way through, I just get so inspired and excited that I have to start making something and then I’m just flying by the seat of my pants.

To state the obvious, this method does not always result in success.

But this time, I took it slow, I read this recipe all the way through multiple times. There are plenty of recipes for soft pretzels out there but I chose this one because while the recipe looked like all the others, the pictures were lovely. I’m a sucker for pretty pictures, they don’t call it food porn for nothin’. Pretzel

Here’s what you’ll need:

1 1/2 cups warm water (110-115 F)

1 Tablespoon sugar

2 teaspoons flake sea salt

1 package of active dry yeast

4 1/2 cups all-purpose flour

4 Tablespoons unsalted butter, melted

Olive oil or vegetable oil

10 cups of water

2/3 cup baking soda

1 egg yolk beaten with 1 Tablespoon water

Salt to sprinkle on top of the pretzels (I tried lots of different combinations of salt, Celery Salt, Black Truffle Sea Salt, and Flake Salt with Bali Pyramid)

In the bowl of your mixer combine water, sugar, and salt. Add the yeast and let it sit for five minutes or until it begins to foam.

Add the flour and butter. Using the hook attachment mix on low until everything is combined. Then kick it up a notch and knead the dough on medium until it is smooth and pulls away from the bowl, 4 to 5 mins.

Get yourself a clean bowl and grease it with oil, I used olive oil. Take the dough and plop it into your greased bowl. Cover with plastic wrap and set in a warm place for an hour or until the dough doubles in size!

Preheat the oven to 450F and place the racks in the middle positions.

Line two baking sheets with lightly oiled parchment paper.

And this is the point when I really didn’t follow that recipe I told you about. I wanted to make heart shaped pretzels, tis the season for that sort of falderal. Roll that dough out however suits your fancy. Don’t flour your work surface, just use your palms to roll the dough from the center out into ropes.

Once you have your pretzel twists or twisted hearts or letters, combine the 10 cups of water and the baking soda in an 8 quart pot and bring to a boil. Once boiling, drop the pretzels in one at a time for 30 seconds, remove with a slotted spoon or spatula. Place on your baking sheets. Paint pretzels with the yolk and water combo and sprinkle with your choice of salt or spice blend!!

Bake the pretzels for 12 to 14 minutes, rotating pans and switching top and bottom pans. The pretzels should be a lovely golden brown color

The final step is to enjoy!!!!

Pretzel