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Posted in Allergy Free, Breakfast, Dessert, Gluten Free, Must Make

Healthy Raw Chocolate Chip Cookie Dough Butter

Posted on by spicechicksofdrip

Shut the front door… this is a game changer! Packed with protein and goodness, you will rethink what it means to eat raw cookie dough. This is just in time for Valentines.    

Healthy Raw Chocolate Chip Cookie Dough Butter

By: Bekie A

1 1/2 cup of Cashew butter

3/4 cup of Coconut oil 

Vanilla 1 tsp

1 Tbsp Ghee or grassfed butter (optional)

1/4 cup of Raw Honey 

1 tsp of Molasses

1/2 cup of Chocolate  Chips DF 

1 tsp of Sea salt

Directions:

Using a fork, stir cashew butter and coconut oil together until creamy. Add in remaining ingredients except chocolate chips. Once thoroughly mixed together. Stir in chocolate chips. You can eat at room temp as a dip.   

Chill in the refrigerator for a butter-like texture. 
To make cookie dough balls, you can use a mold or a truffle scooper to freeze.  

  
    

For other cookie versions:

Snickerdoodle: 

Skip the chocolate chips,and  add in 1 tsp of cinnamon. 

Sugar:

Skip chocolate chips, add in 1 tsp almond extract.

Peanut butter:

Replace cashew butter for peanut butter. 

Oatmeal Raisin:

Skip chocolate chips, replace with raisins. Add in 1/2 tsp cinnamon and 1/2 cups of rolled oats. 

Posted in Must Make

Vegan Creamy Lemonade

Posted on by spicechicksofdrip

This creamy drink is totally trending right now! It is so delicious! My version is a lot easier on your waistline and as a bonus…it’s dairy free! Try switching out the lemon for lime, or orange to try other flavors. Or add a drizzle of lemon, or orange liquor!

Vegan Creamy Lemonade

1/4 cup of lemon juice (or more for tart)

1 cup of creamy oat milk

Sliced lemon

1 cup of water

1 cup of ice

1 tsp of vanilla extract

Dairy free whip cream

Directions

Froth oat milk until thick. Pour over lemon juice and vanilla. Stir. Add water and stir. Add in ice. Top with dairy free whip cream and a sliced lemon.

Posted in Must Make

Spicy Pineapple Margarita

Posted on by spicechicksofdrip

This is for my Wauhilla girls and their love of Margaritas!

Rim the glass with a salt, sugar,tajin mixture

5 shots of Tequila

5 shots of orange liquor or triple sec

1 1/2 shots of lime juice

1/2 shot of lemon juice

1/2 jalapeño (or whole for extra spicy)

4-5 mint leaves

2 cups of ice

46 oz Pineapple juice or to taste

Put all ingredients in a large blender and blend!

Posted in Must Make

3 Cheese Stuffed Poblano Breakfast Casserole

Posted on by spicechicksofdrip

I have seen many versions of this on the internet. Here is my take on this Tex Mex Cheesy Breakfast Casserole!

6 roasted whole Poblanos

1 10oz Queso Fresco

1 cup of Colby Jack shredded Cheese

2 cups of Mozzarella shredded Cheese

12 large eggs

1/4 cup of sour cream

1/4 cup whipping cream

3 Tbsp of salsa

1/2 tsp of baking powder

1 tsp of garlic salt

Pinch of black pepper & salt

1/2 tsp of smoked paprika

4 large croissants or substitute bread or corn tortillas

Optional add in: 2 cups of ground breakfast sausage

Directions:

Oil a large sheet pan. Place poblanos on the sheet. Roast for 10 minutes on 400. Cut the stems & spoon out seeds.

Place Poblanos in a 13×9 casserole. Slice Queso Fresco and stuff poblanos with cheese. Optional add in: stuff with ground breakfast sausage too! Spoon 2 Tbsp into each poblano along with the cheese!

Sprinkle 1 cup of Colby Jack over poblanos. Crack the 12 eggs beat in a large bowl. Add in spices, salsa, sour cream, and whipping cream. Stir until combined. Set aside.

Tear croissants and fill in around the poblanos.

Pour egg mixture over poblanos.
Top with Mozzarella.
Preheat oven to 400. Bake covered for 10-12 minutes. Uncover. Bake for 15-20 more minutes until puffed and golden.
Slice into squares and top with salsa, sour cream, and/or guacamole.
Posted in Gluten Free, Must Make

Gluten Free Christmas Cranberry-Orange Pound Cake

Posted on by spicechicksofdrip

This cake is rich, buttery and decadent. The Cranberry and hint of Orange accent with just the right amount of tang. The Ruby Cranberries pop to create a beautiful Christmas Cake.

Dry ingredients:

3 cups of Gluten Free Flour Baking Blend (King Arthur is the best)

1 tsp of baking powder

1 1/4 tsp baking soda

1/4 tsp salt

Wet Ingredients

1 cup of softened butter

3 cups of sugar

6 eggs

1 cup of heavy whipping cream

1 cup of mascarpone cheese, or Creme Fraiche (sour cream can also be substituted)

2 tsp of vanilla

1 tsp of almond extract

Juice of 1 orange

Zest of 2 oranges

2 cups of fresh cranberries

Icing

1/4 cup of melted butter

1/4 cup of whipping cream

1/2 tsp vanilla extract

Juice of 1 orange

3 cups powdered sugar

Directions

Cream butter, mascarpone and sugar together. Add in eggs and the remainder of the wet ingredients. Separately whisk the dry ingredients together.

Sift dry ingredients into batter. Stir until combined. Add in cranberries. Dump batter into greased 2 large bread pans, or 3 8×8 pans, or 1 large Bundt pan, or 12 mini loaves. Bake on 350 for 20 minutes for mini or 30-40 for large loaves until Golden and knife comes out clean. Only fill pans halfway full.

For icing, blend butter, cream, vanilla, orange and powder sugar together. Pour over warm cakes.

Posted in Must Make

Morello Cherry Butter with Fresh Mint

Posted on by spicechicksofdrip

Cranberry and Pumpkin butter are normally on the menu for the holidays, but I’m changing it up this year with CHERRY! I love the Ruby bits of Cherry with bright green flecks of mint. Try all 3 variations: sweet, spicy, & savory!

2 sticks of salted butter

1 8oz cream cheese

1 cup of Morello Cherry Preserves

3 sprigs of mint

For sweet add:

1 tsp vanilla extract

1 tsp almond extract

1 1/2 cups of powdered sugar

*****For spicy & Savory version: add 1 seeded minced jalapeño and omit vanilla & almond extract & powdered sugar.

Add a Pinch of salt

Directions:

Soften butter & cream cheese. Blend together until creamy. Add in Cherry Preserves, almond & vanilla extract. Mince mint and stir in. Lastly, add in powder sugar. Blend until lumps are gone. Refrigerate until serving.

Posted in Allergy Free, Gluten Free, Must Make

Gluten Free Mocha Chocolate-Chocolate Cookies

Posted on by spicechicksofdrip

These cookies are a cross between a brownie and a cookie. They are double chocolate with chocolate chunks and a hint of coffee…what’s not to love?

Ingredients

1/2 cup of softened butter

1 cup of brown sugar

2 Tbsp of dark coffee

1 tsp vanilla

1/4 cup of dark cocoa powder

2 eggs

1/2 tsp salt

1/2 tsp baking soda

1 1/4 cup of King Arthur Baking Blend Gluten Free Flour

1 cup of dark chocolate chips or chunks

Powdered sugar, or raw sugar for rolling

Directions

Preheat oven to 350. Blend together butter, coffee, and cocoa. Add in sugar, salt, eggs, and vanilla. Whisk baking soda into flour blend. Fold in flour mixture to the butter mixture. Add chocolate chunks. Use a truffle scoop to form cookies into 2X2 or 3X3 balls. Roll in sugar. Pat onto a silicone mat that is on a thick baking sheet, or a baking stone. Bake for 12 minutes. Allow to set before eating.

Posted in Allergy Free, Gluten Free, Must Make

Gluten Free Buttery Sugar Cookies

Posted on by spicechicksofdrip

These are the best gluten free sugar cookies I have ever tasted. These are an adaptation of 2 other recipes I found online. I combined them to create the best soft, gluten free sugar cookies. I also provided Vegan options.

Ingredients

1 1/2 cups of salted butter (or vegan butter)

1 1/2 cups of sugar

2 eggs (or replacer)

1 Tablespoon of vanilla

1/2 tsp salt

1 tsp of baking powder

1 tsp of baking soda

3 cups of gluten free King Arthur Baking Blend flour

M&M’s or sugar for topping

Directions

Preheat oven to 350. Line a baking sheet with a silicone mat.

Cream together butter, sugar, vanilla, & eggs. Whisk dry ingredients together separately. Add flour into creamed mixture. Stir until it comes together. For drop cookies: use an ice cream scoop to form. Drop 2 inches apart. Sprinkle with sugar. Bake for 12-14 minutes. For cutout cookies: roll entire dough mixture out onto the baking sheet. Form into a large rectangle. Sprinkle with sugar or m&m’s. Bake for 12-14 minutes. Once you remove the pan from the oven, cut out cookies and place on a rack to cool. Decorate with icing once cooled. Eat the scraps ❤️.

Posted in Gluten Free, Must Make

Perfect Gluten Free Gingerbread Cookies

Posted on by spicechicksofdrip

There is nothing like soft, warm, gingerbread cookies. This is my favorite recipe. Not only is it gluten free, but I also provide Vegan options.

Ingredients

-3/4 cup of softened salted butter or for Vegan option replace with Vegan butter or coconut oil

-1/2 cup granulated sugar

-1/2 cup brown sugar

-1 large egg or for Vegan use a flax egg (2 Tbsp of ground flax, 1/4 cup of hot water)

-1/4 cup of molasses

-1 Tbsp of vanilla extract

-1 Tbsp of coffee

-2 1/4 cup of King Arthur Gluten free baking flour

– 1 tsp of salt

-1 tsp of baking soda

-2 tsp of ground ginger or 2-3 drops of ginger oil

-1 tsp of cinnamon

– 1/8 tsp allspice (optional)

– dash of nutmeg (optional)

-extra sugar for rolling

Optional: candied ginger or chocolate chips

Directions:

Preheat oven to 350. Cream together butter, sugars, and molasses. Add egg and vanilla. In a separate bowl, whisk together remaining dry ingredients. Use a truffle scooper to form 2-3 inch balls. Roll in sugar and place 2 inches apart on silicone baking mat or baking stone. If using candied ginger, or chocolate chips, place one in the center and press down. Bake at 350 for 12-14 minutes. For thinner cookies, add in an extra T of butter to batter. For thicker, leave out.

Posted in Must Make

Blood Orange Margarita

Posted on by spicechicksofdrip

After receiving blood oranges in my Farmer’s Market box shipment, I knew exactly how these beauties should be used. Glorious Margaritas! This recipe makes 2 medium margaritas, or 1 large work of art! No filter on this pic❤️👇🏻Nature is colorful❤️

Ingredients:

3 freshly squeezed blood oranges

Juice of 1 lime

1 shot of orange liquor

1 shot of tequila

a dash of fresh rosemary

3 tsp of agave

1 cup of ice

Directions:

Pour all ingredients into a blender & Blend baby Blend!

Garnish rim with a mixture of sea salt, sugar, and tajin spice!

Posted in Must Make

Oatmeal Cream Pie Cookies

Posted on by spicechicksofdrip

These cookies bring me back to my childhood days by the creek, walking hand in hand with my grandma. Filled with a whipped buttercream icing, they are addicting. They can also be made gluten free if needed. See the options to substitute in the recipe.

Cookie ingredients

1 cup of salted butter

3/4 cup of brown sugar

1/2 cup granulated sugar

2 large eggs

1 Tbsp of vanilla

1/2 tsp baking soda

1 tsp of cinnamon

1/2 tsp salt

3 cups of quick or old fashioned oatmeal

1 1/2 cups of flour (or substitute with Gluten free baking flour)

1/2 Tbsp of coffee

Directions:

Preheat oven to 350.

Soften butter. Cream butter & sugars together. Add in eggs and vanilla. Add in coffee. Whisk together dry ingredients. Add into dough mixture. Mix until dough comes together. Use a medium truffle scoop, and scoop heaping spoons evenly onto a baking stone, or silicone baking mat. I like to use the mats and place them on a sturdy baking sheet. Place them 1-2 inches a part. Pat down gently. Bake on 350 for 10 minutes. Allow to cool completely before adding icing.

Cream Filling: Best Icing Ever

6 heaping Tablespoons All-purpose Flour (gluten free works too)

1 cup Milk

2 teaspoons Vanilla

1 cup of salted Butter

1 cup Granulated Sugar

Directions:

Whisk flour into milk. Heat slowly in a saucepan until thick. Remove from heat and allow to cool to room temp. Meanwhile whisk 1 cup of softened salted butter on high with 1 cup of sugar for 2 minutes. Add in milk/flour mixture (if cooled). Whip on high until the sugar begins to dissolve and mixture becomes light, airy, and white like whipped icing. This could take up to 5-7 minutes. Add in vanilla and whip until combined. Add 1-2 Tbsp of icing onto cooled cookie. Top with another cookie. Enjoy!!