Posted in Allergy Free, Dessert, Must Make

Apple Kahlua Pie with Coconut-Almond Crust (DF/GF)

This All-American Apple pie is my husband’s favorite dessert topped with homemade ice cream. With a layer of apples cooked in Kahlua, vanilla beans, and fresh ginger, and topped with the crunch of fresh sliced apples, this pie marries texture and creamy flavors. Lastly, it’s baked in a coconut-almond gluten free, dairy free crust. Beautiful and tantalizing at the same time. 

Apple Kahlua Pie with Coconut-Almond Crust (DF/GF)

By: Bekie A


5-6 large golden apples (peel & core)

(Micro plane 3 apples, slice the other 2 or 3)

1/4 cup earthsbest soy-free/dairy-free butter

1 vanilla bean scraped or 1 Tbsp of vanilla

1/4 tsp ground cinnamon

1/2 tsp of grated fresh ginger

1/4 cup brown sugar 

2 Tbsp of Tapioca flour

1 Tbsp lemon juice

2 Tbsp Kahlua

Pinch of salt


1/2 cup almond flour

1/2 cup coconut flour

1/4 cup tapioca flour

1/2 cup of rolled oats

1/2 cup of EB/DF butter

1-2 Tbsp cold water

1/4 cup of sugar


Start with the crust ingredients. Mix butter and  sugar together. Add coconut flour, oats, tapioca flour, and almond flour. Then add cold water with mixer on low until dough comes together. Press into a 9-10 inch round pie pan.

 Pie Filling directions:

Add the 3 micro planed apples to a skillet with the butter and sugar.

Add tapioca flour and toss apples. Then add spices, Kahlua, salt, lemon juice, and the vanilla bean. Cook until apples begin to soften and the sugar thickens. 

Pour into the crust. Slice remaining apples.

Top the cooked apples with the sliced apples in a circular pattern.

Dot with more butter and sprinkle with more sugar and cinnamon.

Bake on 350 for 20-25 minutes until apples turn golden.

Posted in Dessert, Must Make

Tiramisu with a Twist (Egg-Free)

Just the title of Tiramisu seems intimidating, but this recipe whips up in a breeze. I made this for a dear friend’s son’s graduation party. It’s beautiful; the layers of coffee-soaked cookies flake into a cake-like texture separating sweet vanilla cream. 

Tiramisu with a Twist (Egg-Free)

By: Bekie A


2 cups of whipping cream

2 cups of mascarpone cheese

1 cup of whipped cream cheese

14 oz lady finger cookies

2 cups of strong cold coffee

4 Tbsp of Kahlua

1 1/4 cup of amaretto coffee creamer (or half n half mixed with 1 tsp of amaretto extract or 2 Tbsp of amaretto liquor) 

1/3 cup of sugar

2 Tbsp of Mexican Vanilla (or regular vanilla extract)

1 dark chocolate bar for shaving 

Cinnamon for topping 

4-6 Raspberries for garnish


Place your mixing bowl in the freezer before prepping the next step. Pour coffee and 1 cup of amaretto creamer into a medium bowl. Add Kahlua. 

Choose either a 13×9 glass dish or a 12 inch round pan. Open 1 package of the cookies. Dip each cookie gently (don’t soak or they will fall apart) and line the pan. I also lined the sides. For a 13×9 pan, line the sides laterally.

You may need to open the second package of cookies and use a few to finish lining. 

Now remove the chilled mixing bowl. Pour the 2 cups of whipping cream into the chilled mixing bowl. Beat on high until stiff peaks form. Turn on low, and slowly add in sugar 1 Tbsp at a time. Keeping mixer on low, next add, vanilla and whipped cream cheese. Once incorporated, slowly fold in mascarpone cheese. Lastly, add in 1/4 cup of amaretto creamer. Turn off mixer. Mixture should be thick. Scoop half of the mixture onto the lined cookies. Spread evenly. 

Then, dip the remaining cookies into the coffee mixture and line over the cream mixture covering it completely. Now, scoop the remaining cream mixture over the top of the middle cookie layer covering it completely. So that it looks like this again👇🏻

Gently sprinkle cinnamon on top. Using a zester, or a cheese grater, grate the dark chocolate over the top until covered. Garnish with remaining cookies or raspberries.

12 inch round☝️

13×9 👇🏻

Keep refrigerated until serving. 

Posted in Must Make, Seafood

Pasta with mussels and clams


“When the sea is calling”

By Kim B

After living in Panama for 10 years 32 years ago, I am still amazed at the flashback and déjàvu I get whenever I see clams. Not the big honking clams from the east coast, but the little ones that pop up in the grocery stores on occasion. Even those aren’t exactly the same, but close enough to bring back lovely memories of trade winds and ocean breezes! Sigh…

So when you see these lovely beauties at the store, get yourself a dozen, at least. Pair them with some mussels, their cheaper cousin, and take yourself on a trip to the beach… In your mouth of course!

Fresh shellfish tips:

Watch what you are being sold. All the shell fish should be tightly closed.

Ask when did these guys arrive at the store.

The fishmonger should handle the shellfish independently watching for open ones (dead) that do not close when tapped and throw them out.
When placed in a plastic bag, the bag should be left open so that they do not suffocate and die. And this bag should be place inside of a bag of crushed ice. They have plenty of ice behind the counter; if not presented this way, request it. You want your precious beauties to arrive alive to your house no matter the traffic situation.
Finally, do not let the friendly and helpful cashier roll up and close your seafood bag, again, this can kill them. Leave it open so they can breath.


1 dozen small shell fresh clams
2 handfuls fresh mussels (that’s what I ask for at the sea food counter)
1 bunch of kale greens, washed and chopped
6 cloves of garlic
Pinch or more to taste of red pepper flakes
1/2 cup chopped parsley
Salt and black pepper
1/4 cup Extra Virgin olive oil , plus good quality oil to drizzle
1/2 cup dry white wine
1/2 cup pasta water
1/2 lb Angel hair pasta


Rinse the clams and mussels with cold water shaking about in the colander, drain and look for and remove any shellfish that remain open even after being banged around.

Bring to boil a pot of water for the pasta.

Add 1 to 2 large pinches of salt once the water boils and or just before adding the pasta.
Heat a large skillet over med heat.

Meanwhile, smash the garlic into a paste, using about 1tsp of salt on the cutting board.

Pour the 1/4 cup olive into the warm skillet and sprinkle in the red pepper flakes and add smashed garlic. Just as soon as you smell the garlic add the white wine and allow to reduce for about a minute. There should be a light simmering going on.

Next add the parsley and increase the heat slightly and add the clams then cover. The clams take a little longer than the mussels to cook so they go in first.

By now the pasta water should be boiling, add the salt than pasta, cooking the pasta to “al dente”.

Check the clams, the liquids should be at about a boil, stir in the kale and the mussels, add in the pasta water, cover and cook over med high heat for 2 minutes.

Uncover and gently stir, if the shellfish remains unopened return lid and cook checking every minute or so. Add more pasta water if the liquid is low. This is not a vey brothy dish. All the shellfish should be opened and cooked in 5 to 6 minutes.
Next add the pasta directly from the pot to the pan without draining, drizzle liberally with Extra Virgin olive oil and gently toss in the pan.

Taste for salt which you may not need. This a simple sauce with the taste of the brine of the shellfish being the star. The kale surprisingly lends it own greenly seaweedy sort of taste, and the pasta absorbs everything.

Again, this isn’t the brothy dip your bread in kind of seafood dish, but if you want the essence of the shellfish and a taste of the sea give this dish a try!

Bon Appetite and happy cooking!