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

1/2 cup spiced rum

1 cup brown sugar

1/4 cup honey 

1 tsp vanilla

2 bananas sliced length wise


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


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 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


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:


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


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.



Posted in Dessert

Texas Chocolate Derby Pie

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:

 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


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

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 


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 Breakfast, Dessert, Yeast and Quick Breads

Texas Chocolate Pound Cake

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 


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 Allergy Free, Dessert, Gluten Free

Mama’s Healthy Chocolate Pecan Truffles

imageThese are better than any store bought truffles, full of nutrients, packed with energy, and rich with the glory of chocolate. They are heathy enough to call it breakfast, and delicious enough to serve as dessert.

Refrigerate truffles until ready to serve.

Continue reading “Mama’s Healthy Chocolate Pecan Truffles”

Posted in Dessert, Gluten Free

Chunky Monkey Healthy Cookies

After a long weekend of family parties, and amazing food, I’m due for lots of fresh salads. However, my chocolate cravings can’t go away over night. Here is a dark chocolate cookie that is sweetened simply with bananas, and optional pure maple syrup. Gluten free and dairy free, these are guilt free too! Go ahead and pop a couple for breakfast with fresh fruit and a glass of milk, or as a healthy snack.

Chunky Monkey Healthy Cookies

By: Bekie A

2 tbsp cocoa powder

3/4 cup of your favorite nut butter

1-2 tbsp maple syrup (optional)

1 tsp of Vanilla 

1 mashed banana

1 egg

1/2 tsp Baking powder

Dash of sea salt 


Pour or toss all the ingredients into a mixing bowl. 


Turn on the mixer on low, and watch the magic.


For snack size, drop 2 tbsp of batter for each cookie. For breakfast, use an ice scream scoop.


Bake on 350 for 8 minutes. Garnish with powder sugar if you need to dress them up;)



Posted in Dessert

Double Chocolate Pecan Cookies

My Eli’s love for baking created these gems. He asked specifically for a chocolate, chocolate cookie that tastes like a fall festival in your mouth. I was happy to oblige.

Double Chocolate Pecan Cookies

By: Bekie A

2 sticks of salted butter

1 Tbsp of brewed Coffee

1 cup of sugar

2 eggs

1/4 tsp soda

2 tsp Vanilla

1/2 tsp cinnamon

1/2 cup cocoa

1 1/2 flour

1 Tbsp Molasses

1 cup of dark chocolate chips

1 tsp Salt

1/2 cup of finely chopped pecans


Add butter and sugar to a mixer. Beat until smooth. Add In vanilla, salt, molasses, eggs, and coffee. Whisk together baking soda, flour, cinnamon, and cocoa in another bowl. Slowly add it to the wet ingredients. Stir in dark chocolate chips in.


Use an ice scream scoop to spoon giant cookies onto a baking stone or double sheet cookie pan. Spoon 1-2 tsp of pecans on each cookie.


Bake on 350 for 8-9 minutes. Remove them while they look gooey. Don’t over cook. 

Allow to cool and set up.


Posted in Dessert

Cowgirl Pots De Creme

Created for a special cowgirl’s 40th birthday, this is one, over the top, sassy, sweet, decadent dessert that comes in a classy, glassy jar. Layered with sea salt caramel, and dark chocolate, peanut butter pots de Creme, give me a “yee haw!”

Cowgirl Pots De Creme

By: Bekie A

1 cup of homemade Sea Salt Honey Caramel Sauce | spicechicksofdrip

1/2 chocolate chips

1/2 cup half n half

2 tsp of Mexican vanilla

1/2 cup peanut butter

1/4 cup of chopped pecans


In a large glass jar, add chocolate chips and half n half. Microwave for 40 seconds. Stir until smooth. Add in peanut butter, and vanilla.  Layer with caramel sauce in 4 wine glasses, 4 small canning jars, or 2 medium glass mugs. Top with chopped pecans.


Spoons up cowgirls!