Month: November 2015

Posted in Dessert

Texas Chocolate Derby Pie

Posted on by spicechicksofdrip

Making this rich chocolate pie never gets old. Baked in a vanilla bean crust and topped with fresh cinnamon cream, it is classically beautiful. 

  
Texas Chocolate Derby Pie

By: Bekie A

1 vanilla bean pie crust:  https://spicechicksofdrip.com/2015/11/27/vanilla-bean-pie-crust/

 1 cup of dark chocolate chips 

1 stick of salted butter

2 tbsp strong coffee

2 tsp vanilla

1/2 cup brown sugar

1/2 cup sugar

2 eggs

1/2 cup self rising flour

1 tsp sea salt

4-6 Texas Pecans

Directions

Pour chocolate chips, coffee, and the butter into a glass bowl. Microwave for 40 seconds. Stir until everything is melted and infused. Stir in sugars, vanilla and salt. Whisk eggs separately. Temper eggs with a spoon of the mixture. Then stir eggs into the chocolate mixture. Pour into pie crust.   

Sprinkle with more sugar and top the center with the pecans. Bake on 350 for 20 minutes; cover and bake for 7-10 min more. Do not over cook. It will be jiggly when you remove it. Allow it to cool and set. It will have a fudgy dense texture. 

   
 
Top with cinnamon whip cream.

Whip 2 cups of whipping cream until soft peaks form in a mixer. Turn on low. While mixing, Add 1/3 cup of powder sugar, 2 tsp vanilla, and 1/2 tsp of cinnamon. Chill until serving.

  

Posted in Dessert

Vanilla Bean Pie Crust

Posted on by spicechicksofdrip

This is a simple, buttery, sweet pie crust that compliments any flavor. It’s my go-to for my deep dish pies. I’m picky when it comes to crust. Most store bought crusts tend to be blan, or salty. This is the perfect balance. I make my pie crust a day or two before I cook my pies. It breaks up the cooking.

 You can see the butter chunks👏

Vanilla Bean Pie Crust

By: Bekie A

1 cup butter cubed

1/2 cup sugar

1 tsp vanilla

2 tsp molasses or honey

1 tsp sea salt

2 1/2 cups of flour

1 egg

1 vanilla bean scraped

1 cup ice water with 1 tbsp vinegar 

Directions

Whisk flour, sugar, and salt together. Cube butter and cut into the flour mixture using a pastry cutter, or fork until it looks like sand.  

Make a well in the center. In another bowl, whisk eggs, vanilla, and molasses. Pour into the well.

   

 Lightly stir mixture. Mix vinegar into the ice water. Pour into the pie crust. Work with your hands, and knead dough until smooth. Form into two balls. 

   

 
Place in a buttered freezer bag, and chill until ready to use. Place into the center of a pie pan. Begin pressing into the middle and work up the sides of the pan. Use a fork to press the sides of the dough.

   

  
  
–I’m posting the recipe to this tasty pie soon!

 

Posted in Must Make, Quick

Texas Chiptole Cranberry Sauce

Posted on by spicechicksofdrip

This is a spicy, smokey, sauce for those that like a kick, or layers of Texas flavor and heat. This is delicious over anything: cream cheese, turkey, shrimp, sandwiches, steak, butter, or on a cracker. Give your holiday a taste of Texas.

  

Texas Chipotle Cranberry Sauce

By: Bekie A

14 oz canned whole cranberry or cranberry jam

8 0z sweet jalapeño relish

1 tbsp smoke paprika

1 tsp chipotle chili pepper powder

Dash of Salt

1 tbsp mandarin balsamic or regular balsamic if you don’t have it

1/2 tsp dried sage

4 tbsp dry red wine 

 Directions:

Pour all ingredients into a small stockpot. Stir until mix through. 

  

Cook on low for 15 minutes until infused and bubbly. Serve warm or pour into mason jars and store in the refrigerator until you are ready to serve. 

  

 

Posted in Uncategorized

Cranberry Lemon Butter

Posted on by spicechicksofdrip

I created this butter almost 8 years ago to smear on top of hot rolls. It became an immediate family favorite and a definite tradition. Since then, I have upscaled the recipe by adding creamy Mascarpone. This is delicious on anything and you will soon find that you cannot have a holiday without it. You can even use it as icing by adding 1 cup of powder sugar. 

  
Cranberry Lemon Butter

By: Bekie A

8 oz cream cheese 

8 oz mascarpone cheese 

2 sticks of softened salted butter

14 oz whole cranberry jam or canned

4 tbsp honey

2 tbsp of lemon juice or 1 tbsp of lemon balsamic

Dash of salt 

Zest of one large lemon

2 tsp vanilla

Directions:

Place butter, cream cheese, and mascarpone cheese all in a mixing bowl. Mix until creamed together.  

Add lemon zest and lemon balsamic (or lemon juice).

Mix again.

  

Add in remaining ingredients including cranberries.

  

The color will be bright pink. Chill in refrigerate until butter sets or until serving.

   

 

Posted in Breakfast, Dessert, Yeast and Quick Breads

Texas Chocolate Pound Cake

Posted on by spicechicksofdrip

Get your holiday on Texas style with buttery, chocolate pound cake. With a hint of cinnamon and coffee, this bread is hearty with layers of indulgent deliciousness. 

  
Texas Chocolate Pound Cake

By: Bekie A

1 cup of softened salted butter

 1 tsp sea salt

5 large eggs

1/2 cup coconut oil

2 cups of sugar

1 cup of brown sugar (don’t have it? Use regular sugar and add 1 Tbsp of molasses) 

2-3 Tbsp of dark coffee 

1 cup whole milk 

2 tsp vanilla 

1 tsp of cinnamon

1/2 tsp baking powder

3 cups of flour

1/2 cup plus 2 Tbsp of cocoa powder 

Optional add ins: 1 cup of chocolate chips and 1 cup of finely chopped Texas pecans 

Directions:

Mix together butter, coconut oil, and sugar. Once creamed, add in vanilla and coffee. Whisk eggs separately and then add into the butter mixture and stir until well combined. In a separate bowl, whisk together flour, cocoa powder, sea salt, baking powder, and cinnamon. Alternate adding the flour mixture and the milk into the butter mixture with mixer on low until combined.  

Pour into a buttered bundt cake pan or 3 9×5 pans. Sprinkle sugar over buttered pans before adding the batter. Sprinkle the tops with more sugar. Bake on 350 for 25-40 minutes until baked through, puffed, and the center comes out clean with tested with a toothpick. 

   

 

Posted in Breakfast

Baked Migas

Posted on by spicechicksofdrip

Show your Texan hospitality without hours of prep. Migas are a staple in Austin, and this dish pleases the southwest crowd. So get out the hot sauce and preheat the oven baby! 
Baked Migas

By: Bekie A

 12 eggs

1 cup of whipping cream

2 tsp cumin

2 tsp garlic salt

2-3 tsp ranch seasoning

1 tsp baking powder

2 tsp smoke paprika

Salt & pepper 

3 corn tortillas (I used the corn/flour mix) torn

1 cup of crushed tortilla chips

1/2 cup of pico 

3/4 cup of bacon or sausage

2 cups of Colby jack or pepper jack cheese

Guacamole or queso to top

Directions

Place torn tortillas into a 13×9 buttered pan. 

  

Whisk together eggs and cream. Add in spices, pico, and bacon. Stir in 1 cup of the cheese. 

Pour into the pan. Add in crushed tortilla chips. Top with the remaining cheese.

  

Bake on 350 for 20-30 minutes until puffed and cooked through.

   

 
Serve topped with guacamole, queso, or hot sauce.

   

 

Posted in Drink, Quick, Uncategorized

Pumpkin Spice Syrup

Posted on by spicechicksofdrip

I am a huge coffee snob. I love quality, strong, hot, coffee in the morning with lots of foam on top. A shot of spice, or holiday flavor is always special. However, the crazy preservatives, sugar, and chemicals in the store bought flavored creamers and syrups are enough to make me ill. My hubby is super picky when it comes to pumpkin spice syrup, and this gained his approval. As a bonus, this syrup is chocked full of vitamins, and it is naturally sweetened by Maple Syrup. Just add it into black coffee, or top it off with your favorite milk. 

  
Pumpkin Spice Syrup

By: Bekie A

8 tbsp of pure maple syrup

1 tsp of molasses

4-5 tbsp organic pumpkin purée 

1 tsp of pumpkin pie spice 

2 tsp vanilla extract 

2 tbsp grassfed butter or ghee (for dairy free, use coconut cream)

4 tbsp organic coconut oil 

Directions:

Add everything except the vanilla into a large glass jar or small sauce pan.  Either microwave for 1 minute until heated through, or cook on the stove top until it comes to a low boil. Add in vanilla. Pour into a bullet,blender, or processor. Process for 1 minute. Return to the glass jar. Store in the refrigerator if you will not use it in the next 3 days. 

   

 To serve: add 1-2 Tbsp (depending on the size of the cup or how sweet you prefer your coffee) to coffee cup. Add coffee and whisk thoroughly or blend briefly in a bullet. Then add in cream/milk and top with cinnamon. It’s best blended.