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Apple Pie Crumble

Apple Pie Crumble

Add a little zest to your pie by spicing up the crust. Our salted caramel corn adds a new flavor dimension to an all American favorite.


    Filling:
  • 6 apples, peeled, sliced (whatever apple you like, juicy and firm)
  • 1/4 tsp Moroccan Twist spice
  • 1 Tbsp brown sugar (maple sugar is delicious if you can find it)
  • 1/4 tsp fresh nutmeg
  • 1/2 tsp corn starch

  1. Preheat oven to 350 degrees.
  2. Combine apple filling in a bowl.
  3. Butter pie pan.
  4. Mix together crumble and crust ingredients completely.
  5. Sprinkle 1/2 crumble into pie pan.
  6. Spread evenly with your hands around the bottom and a small amount up the sides.
  7. Place pie pan in the oven and warm for 10 minutes. This will make the caramel corn sticky.
  8. Place apple filling over crust.
  9. Cover with foil and bake for 40 minutes.
  10. Uncover, top with remaining crumble and bake for 20 more minutes.

Prep Time: 15 minutes - Cook Time: 1 hour, 10 minutes ; Yield: 1 pie

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Date Pinwheel Cookies

This recipe is a family favorite that anyone can make their own. Change out the dates for apricot jam or other fruity flavors. The nuts are optional or try one you like better. White sugar can be used in place of the brown sugar depending on your sweet tooth.

Date Pinwheels

    Dough:
  • 2 cups brown sugar
  • 3/4 cup butter, softened
  • 3 eggs
  • 4 cups flour
  • 1 Tbsp Moroccan Twist
  • 1 tsp baking soda
    Date Filling:
  • 2 cups chopped dates
  • 1/2 cups chopped pecans (optional)
  • 1/2 cup sugar
  • 1 cup water
  • 1 Tbsp Moroccan Twist

    Date Filling:
  1. Start with the date filling since it should be cool when you spread it on the dough.
  2. Combine all filling ingredients, except the nuts, in a sauce pan. Cook over medium low heat until dates are moist, liquid is absorbed and the mixture has thickened (20 minutes or so).
  3. Add nuts, mix and remove from heat.
  4. Place all cooked ingredients in a bowl and refrigerate to cool faster.
    Dough:
  1. Mix sugar and butter until creamy.
  2. Add eggs and mix again.
  3. Combine flour, spices and soda in separate bowl.
  4. Add dry ingredients to wet. Mix completely.
  5. Refrigerate for 30 minutes.
  6. Roll dough into rectangles about 6 inches x 10 inches.
  7. There should be enough dough to make 5 rolls.
    Rolling Logs:
  1. Divide filling into 5 portions.
  2. Spread carefully onto dough.
  3. Roll dough lengthwise into a 10" long by 1" round log creating the pinwheel look.
  4. Wrap in plastic wrap or wax paper and chill for 1 hour.
  5. When the dough is cold slice into 1/4 thick rings and bake for 10 minutes at 325 degrees.

Using the refrigerator helps make working with this dough easier. The colder it is the easier it slices.

Prep Time: 2 hours - Cook Time: 10 minutes ; Yield: 200
Serving Size: each

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Ghost Chile Chocolate Brownie Cookies

Using the dark cocoa powder creates a super rich and very dark cookie. The chiles go well with the rich chocolate flavor. If ghost pepper powder is too high on the heat meter then substitute your favorite spice.

Ghost Chile Chocolate Brownie Cookies

  • 1 cup butter, softened (or coconut oil)
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1 egg
  • 1 tsp vanilla
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ghost pepper powder (please use gloves when handling the powder)
  • 1 cup dark cocoa powder
  • 3/4 cup white chocolate chips
  • 3/4 cups dark chocolate chips
  • 1/2 walnuts (optional)

  1. Preheat the oven to 350 degrees.
  2. Mix together butters and sugars.
  3. Add egg and vanilla. Mix well.
  4. Mix soda, salt, cocoa and ghost pepper powder together in separate bowl.
  5. Add to the wet ingredients. Mix well.
  6. Add chips and nuts.
  7. Carefully spoon a golf ball sized scoop into a cookie sheet. Set about 2 inches apart.
  8. Bake for 10 minutes or until done.

You can substitute 1 tsp cayenne for the 1/2 tsp of ghost chile.

Prep Time: 15 minutes - Cook Time: 10 minutes ; Yield: 30
Serving Size: one cookie

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Moroccan Chocolate Monsters

This recipe is adapted from a recipe my sister gave me. She found the original version on Food Network. It’s gluten free and super easy. The recipe makes a lot gooey goodness and will freeze well if you end up with extra.

Moroccan Chocolate Monsters

  • 3 eggs
  • 1 1/4 cup packed brown sugar
  • 1 cup sugar
  • 2 Tbsp Moroccan Twist Spices
  • 1/2 tsp vanilla
  • 1 1/2 cup creamy peanut butter (or other nut butter)
  • 1 stick of butter softened (or coconut oil)
  • 3/4 cup chocolate chips
  • 1/4 cup dried cherries
  • 2 tsp baking soda
  • 4 1/2 cups gluten free oatmeal (not instant)

  1. Preheat the oven to 350 degrees.
  2. In a very large mixing bowl combine eggs and sugars. Mix well.
  3. Add spices, vanilla, peanut butter, and butter. Mix well.
  4. Stir in chips and cherries, baking soda and oatmeal.
  5. Spoon golf ball sized scoops into a cookie sheet about 2" apart.
  6. Bake for 8-10 minutes. Do not over bake.
  7. Let stand for 3 minutes, then transfer to cookie sheet to cool.

Some easy substitutions: SunButter or other nut butter if you have issues with peanuts. White chocolate chips in place of or mixed with the chocolate chips. Raisins or cranberries in place of cherries. Chocolate colored candy or marshmallows works if you're not a fan of fruits.

Prep Time: 20 minutes - Cook Time: 10 minutes ; Yield: 60
Serving Size: one cookie

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Spiced Apricot Bars

This shortbread cookie is great with any jam. The apricot goes great with the cardamom and cinnamon in the spices. It can easily be made with gluten free flour. Simply add one more egg yolk to the dough.

Spiced Apricot Bars


  1. Blend together butter and sugar until fluffy.
  2. Add egg yolks and vanilla.
  3. Blend in flour.
  4. Reserve 1/3 dough and refrigerate while you assemble the rest of the bars.
  5. Pat remaining dough onto a 9x13 un-greased cookie sheet.
  6. Mix Moroccan Twist spices with apricot jam. Spread mixture carefully over dough.
  7. Remove 1/3 dough from fridge. Crumble over the top of the jam.
  8. Bake at 350 for 25-30 minutes.
  9. When cool cut into bars.

Prep Time: 30 minutes - Cook Time: 30 minutes ; Yield: 24
Serving Size: 1 bar

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Bacon Caramel Bread Pudding

This is not your Grandma’s bread pudding. This dessert is a delicious combination of salty bacon and sweet caramel sauce. It’s the perfect ending to a meal for bacon lovers and those with a sweet tooth alike.

Bacon Caramel Bread Pudding-Gluten Free

  • 1/2 lb. bacon, diced
  • 10 oz. Udi's Gluten Free Bagels or Hamburger Buns - approx 3 buns/bagels
  • 1 Tbsp butter
  • 4 ea eggs, large
  • 1 tsp vanilla
  • 3 cups 2% milk
  • 1 tsp nutmeg, fresh grated
  • 1 Tbsp Sauce Goddess Moroccan Twist spice rub
  • 1 cup Mrs. Richardson's Caramel Sauce (or any other gluten free caramel sauce)
  • 2 Tbsp brown sugar

  1. Cook bacon until barely crispy (about 10 minutes). Remove from the pan and pat dry with paper towels. Break into pieces and divide into 6 portions for each ramekin.
  2. Butter six 4"-5” ramekins. You can use larger or smaller ramekins but will need to adjust the cook time accordingly.
  3. In a large bowl whisk together eggs and vanilla. Add milk and whisk until completely combined.
  4. Mix in Moroccan Twist, nutmeg, and caramel sauce to the egg mixture. Set aside.
  5. Break or dice the bread into 1 inch cubes (crust on).
  6. Gently combine the bread and eggs. Do this carefully and quickly so as to not break apart or over soak the bread cubes.
  7. Place soaked bread cubes into ramekin until one third full.
  8. Place a few pieces of bacon on top.
  9. Repeat with another layer of bread then bacon and finally bread until all the ramekins are full.
  10. Sprinkle brown sugar evenly on each.
  11. Pour very hot water into a large roasting pan 1" up the sides.
  12. Add the 6 ramekins carefully so you don't get any water into the pudding.
  13. Cover loosely with foil so the top doesn't burn.
  14. Bake until slightly firm and done in the center. Approximately 40-50 minutes.
  15. Remove from the oven and let rest for 10 minutes.

If you want to use regular bread, pick one that dense and firm and soak it for 15 minutes. The softer the bread the mushier the bread pudding.

Hot water bath is used to keep the pudding moist. Using a large roasting pan allows for plenty of room around each ramekin. Make sure you test and all your ramekins will fit in one pan.

Prep Time: 20 minutes - Cook Time: 1 hour, 30 minutes ; Yield: 6
Serving Size: 1 ramekin

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Spicy Chocolate Sauce

This spicy chocolate sauce is awesome for ice cream sundaes or even mixed into a cup of coffee to create a mocha. For an added kick add some Devil’s Bite Salted Caramel Corn.

Spicy Chocolate Sauce

  • 1 cup semi-sweet chocolate chips
  • 1/4 cup dark chocolate (1/4 dark chocolate bar)
  • 1/4 cup brown sugar
  • 3/4 cup 2% milk
  • 2 Tbsp butter
  • 1/2 tsp Habanero chile powder (or cayenne if you don't want it super hot)

  1. Use a sauce pan over medium heat (no higher).
  2. Melt both chocolates, milk and sugar. Stir occasionally to make sure it doesn't burn or scorch.
  3. Add butter and chile pepper.
  4. Stir to combine. The butter will give the sauce a glossy smooth appearance.

Prep Time: 2 minutes - Cook Time: 8 minutes ; Yield: 1 1/2 cups (12 oz jar)

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Warm Brie with Moroccan Pecan Butter Topping

This party favorite is sure to be a hit at your next event.


  • 1 wheel or slice of Brie cheese
  • 1 Tbsp of Sauce Goddess Moroccan Twist Spice Rub
  • 1/4 cup of brown sugar
  • 4 Tbsp of butter
  • 1 cup of pecans, chopped or pieces
  • 1 baguette, sliced into bite sizes

  1. Preheat oven to 350 degrees.
  2. Place brie into an oven/serving dish and heat for 1 hour or until soft.
  3. While brie is cooking, combine Moroccan Twist Spice Rub, brown sugar and butter into a pan. Heat until butter melts.
  4. Add pecans and cook 5 more minutes.
  5. Pour over warm brie and serve.

- Cook Time: 1 hour ; Yield: 4-6 servings
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