Tradition has it that desserts are supposed to be sweet and the sweeter the better. But these days creative cooks are coming up with recipes to literally spice up dessert. Discover three spicy but sweet desserts you’ll learn to love.
Jalapeno Apple Pie
To make this spicy version of the traditional apple pie, you’ll need two extra ingredients: red or green hot pepper jelly and red or green jalapeno peppers. Using your favorite apple pie recipe, spread 2 tablespoons of red or green hot pepper jelly on the bottom pie crust. When mixing your apples and spices, also add in 2 teaspoons of red or green jalapeno peppers that have been seeded and finely diced. These two simple additions will add quite a bit of kick to your apple pie!
Spicy Chocolate Fudgesicles
1 13.5 ounce can of full fat coconut milk
1/2 cup honey
1/3 cup unsweetened cocoa
2 teaspoons vanilla extract
1 teaspoon cinnamon
1/8 teaspoon chipotle chili powder
1/8 teaspoon salt
1 cup semisweet chocolate chips
2 tablespoons coconut oil
To make the fudgesicles, combine the coconut milk, honey, cocoa, vanilla, cinnamon, chipotle chili powder, and salt in a blender and blend until smooth. Fill popsicle molds with the mixture, leaving a 1/2-inch of space at the top of each mold. Freeze for about an hour, then insert popsicle sticks and freeze overnight.
To get the fudgesicles out of the molds, let them stand at room temperature for 5 minutes. Carefully remove them from the molds and place them on a parchment lined baking sheet and freeze them again for 2 hours.
For the chocolate shell, combine the chocolate chips and coconut oil in a bowl and microwave on high for 30 seconds. Remove from the microwave and mix. Continue microwaving and mixing in 15 second intervals until the chocolate chips are melted and smooth. Let the chocolate cool to room temperature.
Dip the fudgesicles in chocolate and place them back on the parchment lined baking sheet. Freeze for 20 minutes and they are ready to eat.
Chocolate Chunk Cookies
2/3 cup butter or margarine
2/3 cup sugar
1/2 cup packed brown sugar
1 1/2 teaspoons Tabasco sauce
1 teaspoon vanilla extract
1-3/4 cups flour
1 cup chocolate chunks
1/2 cup coarsely chopped walnuts
Preheat the oven to 350°F. Set the butter out so that it gets to room temperature.
Use an electric mixer set at a medium speed to combine the butter, sugar, brown sugar, egg, Tabasco sauce and vanilla in large bowl until the mixture is light and fluffy. Reduce the speed on the mixer speed to low and gradually add the flour. Mix until the ingredients are blended and smooth. Stir in the chocolate chunks and walnuts.
Drop tablespoons of dough 2 inches apart onto greased cookie sheets. Bake about 15 minutes or until the cookies are lightly browned. Cool them the cookie sheets for 5 minutes. Then remove the cookies from the cookie sheets to wire racks to cool completely.