Posted on

Living the Good Life with Sauce Goddess

The Sauce Goddess, Jennifer Reynolds, talked with Guy Bower from KNSS 1330 in Wichita, Kansas about grilling/cooking, how the caramel corn came to be, the Show Off Your Meat video contest and starting a BBQ sauce company. Take a listen to this fun interview on their website.

Good-Life-KNSS

Please follow and like us:
Posted on

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

Please follow and like us:
Posted on

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

Please follow and like us:
Posted on

Moroccan Twist Spiced Butter

Moroccan Twist Spiced Butter

Super easy way to spice up toasted bread, baked potato or corn on the cob. Also, try a spoonful in a big bowl of green beans or slathered on asparagus.



  1. Mix the 2 ingredients together in a bowl.
  2. Spread on corn on the cob. Place a dollop onto summer green beans or mix to spice up your favorite foods.

Prep Time: 5 minutes ; Yield: 1 cup
Serving Size: 8

Please follow and like us: