Posted in Uncategorized

Jalapeño Bisque (Dairy Free)

After finding out I was allergic to dairy, garlic, onion, etc etc…. I was  worried I would never eat a yummy soup again. This was a simple, fast, meal with 5-6 ingredients, but lots of spice.

  
Jalapeño Bisque

By: Bekie A

32 oz chicken broth

1 cup of pickled jalapeños or fresh roasted for a smokier flavor

4 cooked medium potatoes 

2-3 tsp Smoked paprika 

Salt n pepper to taste 

2-3 tsp Cumin 

Dash of chipotle chili powder

1/2 cup coconut cream 

Directions

Add all of the ingredients into a large stockpot and blend using an immersion blender (or add ingredients to a blender to process). Once smooth, simmer on low until warmed through. Garnish with jalapeños & coconut cream. I used jalapeño crisps. If you are not allergic to dairy, top with shredded cheese.

  

Posted in Drink, Gluten Free, Quick

Hot Cocoa Pops

I caught a glimpse of a version of this on Pinterest and I fell in love with the idea. Upon viewing the recipe, it lacked a little depth in flavor. So I created my own. With a pinch of sea salt, cream, butter, and vanilla, these are are decadent. Not to mention that these Hot Cocoa Pops are adorable. 

  
Hot Cocoa Pops

By: Bekie A

2 cups of semi-sweet chocolate chips

2 tbsp of salted butter or ghee

2 tbsp whipping cream 

2 tbsp powder sugar

1 tsp vanilla

Pinch of sea salt

Wooden or plastic spoons (8-9)

Decorations: sprinkles, crushed candy canes, or marshmallows

Directions:

Choose your molds either silicone muffin cups, or mini plastic cups. Rub down with coconut oil or butter. Add in 1 tsp of decorations to each mold or cup.

  

Add all of the ingredients except powder sugar and vanilla. Microwave 45 seconds. Mix together until melted. 

  

Add powder sugar and vanilla. Stir until smooth. Using a Tbsp. Measure a heaping Tbsp to each mold (about 1 1/4 Tbsp). Butter hands and smooth top. Add more decorations. Push the spoon into the top of each chocolate.


  
Chill until firm. I popped mine in the freezer for 30 minutes. Wrap in clear bags with a ribbon and instructions.

   

   
Instructions:

Place chocolate in a mug and remove spoon. Add 8-10 oz of milk. Microwave for 45-55 seconds. Add the spoon back in and stir until creamy and smooth.

  

 

Posted in Breakfast

Apple Pie Pancakes with Apple Maple Rum Syrup

A taste of pie for breakfast is a good day indeed. Top it off with Maple Rum Syrup and any morning  will feel like a holiday.  

  
Apple Pie Pancakes with Apple Maple Rum Syrup

By: Bekie A

3 cups of self rising flour

1 tsp Cinnamon 

1 tsp vanilla

1/4 tsp Ginger

Salt

1/2 cup egg whites or 2 eggs

1 1/4 cup of milk

1/2 tsp baking powder

Juice of 1/2 a lemon about 2 tbsp

1/3 cup of melted butter or ghee

2 cups of apple pie filling chopped

(Reserving remaining in the can to add to syrup recipe)

1/2 cup of honey

Directions

Mix together milk and lemon juice and allow to sit for 1 minute. Add honey, butter, eggs, and butter. Whisk well. Whisk the flour, spices and baking powder ingredients separately in a large bowl. Make a well in the center. Stir in wet ingredients. Then add in Apple Pie Filling. Heat a large skillet on low and brush with butter or oil. Scoop 1/4 cup of batter into the skillet. Once it begins to bubble, flip and allow it to cook 30-45 seconds more. 

   

 Apple Maple Rum Syrup

Reserved apple pie filling (about 1/2 cup)

1 cup of pure maple syrup

1 tsp vanilla

1 tsp Cinnamon

2 tsp lemon juice

1/4 cup of caramel sauce

1 tbsp rum

Mix together all of the ingredients in large jar and microwave (forb1-2 minutes) or cook on low until infused. 

  

Serve pancakes with syrup and a sprinkle of powder sugar.

   

 Makes 16 pancakes

  


Posted in Dessert

Upside-Down Spiced Banana Foster Cake

In need of a quick, fancy dessert with basic ingredients, I turned to my simple banana cake. However, since this would be presented at a holiday party, it was in need of an extra kick and glamorous spice. My mom always baked a Rum Cake during the holidays, just as her dad had done. I love the idea of tradition. Therefore, spiced rum was the perfect addition to my simple cake. Thus, the upside down Banana Foster Cake was created. 

  
Spiced Upside Down Banana Foster Cake

By: Bekie A

1 cup sugar

2 tbsp molasses

2 sticks of melted butter 

3 mashed bananas 

2 1/4 cups of self rising flour 

1 tsp baking soda & powder

2 eggs

2 tsp vanilla

Cake Directions:

Whisk together sugar and butter until creamy. Add in mashed bananas. Whisk in eggs, vanilla, and molasses. Slowly, stir in flour, baking powder, and baking soda. Butter or grease a 10 inch round cake pan well. Create banana Foster topping for your next step.

Banana Foster Sauce & Topping
1 cup of prepared caramel

https://spicechicksofdrip.com/2015/08/31/sea-salt-honey-caramel-sauce/

1/2 cup spiced rum

1 cup brown sugar

1/4 cup honey 

1 tsp vanilla

2 bananas sliced length wise

Directions

Mix together caramel, honey, brown sugar, and spiced rum. Heat either in the microwave (about 1-2 minutes), or over the stove top (medium heat) to a low boil. Stir in the vanilla. Pour half the mixture into the 10 inch cake pan reserving the other half for later. Slice the 2 bananas in half and then length wise. Place gently into the topping in a spiral pattern.

  
Spread the cake batter over the top gently. I use an ice scream scoop to scoop evenly around the pan. Then I use a spatula to spread flat.

  
Bake on 350 for 25-35 minutes until golden and a toothpick comes out clean when inserted in the middle. Allow it to sit and cool for 15-20 minutes. When the pan is cool enough to handle, slide a knife around the cake to dislodge from the pan. Place the serving plate over the pan and flip quickly. It’s ok if some of the topping sticks to the pan. This happened to me. Just use a butter knife and slide any stuck topping and press it back into the top of the cake.

  

Use the extra topping sauce and pour generously on top. Spreading and smoothing the topping.

   

 
Serve with Cinnamon-Maple Cream.

   
 Cinnamon-Maple Cream

2 cups whipping cream

2 tbsp maple syrup

1/2 tsp cinnamon

1 tsp vanilla

1/4 cup powder sugar

Directions

Using a mixer and a chilled bowl, beat cream on high until peaks form. Turn the mixer to low, slowly, one at a time, add in cinnamon, powdered sugar, maple syrup, and vanilla until infused.

Posted in Breakfast, Yeast and Quick Breads

Parmesan Bacon Scones

Warm, savory, buttery, cheesy scones with bits of bacon to please those that insist they must have meat with every meal. Plate with fresh fruit to balance the palate. 

  
Parmesan Bacon Scones

By: Bekie A

3 1/2 cups of self-rising flour

1/4 cup sugar

1/2 tbsp salt

1 stick melted butter

4 Tbsp of avocado mayo or avocado oil

1 cup of whipping cream plus 2 Tbsp for brushing

1/2 cup of half n half 

1 egg

1 cup of freshly grated Parmesan 

1 cup of crumbled cooked bacon

Directions:

Whisk together flour, sugar, and salt. Stir in Parmesan. Make a well in the center.

  

Separately whisk the cream, half n half, egg, butter, and mayo together. Pour into the center of the flour mixture. Pour the crumbled bacon on top. 

  

Stir gently until the mixture comes together and forms a thick dough. You may need to add 2-4 Tbsp of water.

  

Pat into a 2-3 inch disc on a floured surface. Sprinkle with more flour.

 
Using a biscuit cutter ( I used my grandma’s ❤️) or a large glass, cut biscuits gently. Spread 1-2 inches apart on a large cooking stone or iron skillet. 

  

Brush tops of the scones with the remaining 2 Tbsp of cream. Bake on 425 for 12-15 minutes until golden.

   

   

 

Posted in Dessert

Caramel Kahlua Pecan Pie

Traditional pecan pie is a staple at most Thanksgiving Feasts. However, I cannot bring myself to cook with corn syrup, nor eat it! Therefore, With a creamy chess base infused with the surprise ingredient of coconut cream, this pie breaks the mold for pecan pies. It’s still traditionally rich with a thick layer of pecans, but uniquely topped with a heavy handed drizzle of Sea Salt Caramel. It’s a great alternative to the original. Plus, it’s two pies in one…so less baking…right?

  
Caramel Kahlua Pecan Pie

By: Bekie A

3 eggs

1/2 cup plus 2 tbsp of brown sugar

1 cup of cream of coconut (canned Thai coconut milk- use the cream at the top, not the watery milk)

1/4 cup whipping cream

2 tbsp butter

2 tsp vanilla

1 tsp lemon juice

2 tbsp Kahlua

1 tbsp cornstarch

1/4 tsp baking powder

Dash of cinnamon

1 tbsp maple syrup

1 1/4 cup of pecans

1 cup of sea salt caramel for topping

https://spicechicksofdrip.com/2015/08/31/sea-salt-honey-caramel-sauce/

Directions

Whisk eggs together until frothy. Add in sugars, cream, coconut cream, vanilla, and maple syrup. Whisk or beat until combined. Add in remaining ingredients except the pecans. 

Pour into a deep dish pie pan with a prepared crust. See:

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

   

Top the filling with the pecans and spread them evenly. 

 Place into a preheated oven of 350. 

  

Bake for 20-35 minutes until the pie no longer jiggles in the middle. If pecans begin to brown , cover with foil. 

   

  Drizzle with the caramel sauce heavily. Allow to cool and set. 
Serve with whipped cream! 

Posted in Dessert

Hallelujah Glory Cookies

These cookies were named by my kids and they live up to their hype. With two secret ingredients, you will leave people delightfully puzzled. A hint of orange zest, the balance of Himalayan sea salt, the depth of dark coffee infused with the crunch of potato chips. Did I mention the Sea Salt Caramel Drizzle? You won’t know what hit you. Alas, you shall cry, “hallelujah!”

  
Hallelujah Glory Cookies

By: Bekie A

14 Tbsp of salted butter

1/4 cup of almond butter or peanut butter

1 cup of brown sugar

1 cup of white sugar

2 tsp Himalayan sea salt

1 Tbsp dark coffee

1 tsp baking soda

1 tsp baking powder

2 tsp vanilla

Zest of 1 orange about 2 tsp

2 eggs

2 cups and a heaping 1/4 cup of all purpose flour

1 cup of crushed potato chips or chopped pretzels

1/2 cup of dark chocolate chips

1/2 cup of butterscotch chips or vanilla chips

Directions:

Cream sugar, butter, and almond butter together. Add coffee, orange zest, and vanilla. Whisk eggs in. Mix dry ingredients together separately. Add in slowly, with mixer on low. Finally, add in chocolate chips, butterscotch, and potato chips.  Fold in until combined, but not over mixed. For a festive touch, use vanilla chips and cranberries instead of butterscotch. 

Using an ice scream scoop, scoop onto a baking stone 2-3 inches apart. I like to add a sprinkle of salt on top. But that it optional.

  

Bake on 350 for 12-13 minutes. They will still appear gooey. Allow to rest for 10 minutes.

   

 Optional: add a drizzle of sea salt caramel over the top.

https://spicechicksofdrip.com/2015/08/31/sea-salt-honey-caramel-sauce/