Sauces I used for my spicy dessert night!

I love dessert! I love fruit, especially strawberries and blueberries! So logically, I love desserts with berries. I also love chocolate. And caramel. And yes, I love desserts with chocolate and/or caramel! So tonight I thought I’d share with you a couple of special, and spicy, desserts I whipped up.

With Spring having sprung, that means it’s strawberry season in Louisiana. So, in my house, that always means fresh Louisiana strawberries with angel food cake and whipped cream. Sometimes I put blueberries on angel food cake, too. And hold on to the chocolate and caramel shout out I made above. I’m gonna get to them in short order. I recently ordered some sauces from Red Hawk Premium Peppers: I bought Dan Lowenstein’s Strawberry Scorpion Sting sauce and his B3, or B cubed, sauce. The strawberry sauce also has a little vanilla and sugar in it, and the B3 is full of blueberries, bananas, and bhut jolokia peppers (Get it? B3? Nice play, Dan…) And just today, I received a care package from Renee and Ricky at Madison Chocolatiers West. They wanted my feedback on their brand new spicy confection, a dark chocolate and caramel dessert sauce infused with chocolate Habanero’s! Can you see where I’m going with this? It was a very good night at the Alexander house tonight!

Homemade angel food cake muffin with spicy toppings and strawberries!

As you can see by the pictures, I took an angel food cake muffin my wife made, a few Louisiana strawberries, and added Red Hawk’s Scorpion Stinger and B3 sauces, and filled the center with the chocolate caramel hab sauce! I added some whipped cream around the edge and even stirred some of the hot sauces into the whipped cream for a topper!

It was sweet, it was hot, it was tangy, and lastly, it was delicious! The pairing of the fruit based sauces with the berries and cake worked extremely well. The sweet of the berries, cake and whipped cream offset the heat (just a little) and any lack of sweetness from the sauces. Then add in the decadently smooth, creamy, rich flavor from the chocolate caramel habanero sauce, and I gotta tell you, my taste buds thanked me, my belly thanked me and I even think my pupils dilated a little when I took that first big bite!!! Just sayin………

Dark Chocolate and Caramel, pepper infused dessert sauce! Decadent and wonderful!

Both of these companies have a lot to be proud of. Red Hawk has some very unique flavor profiles in their sauces, and Madison Chocolatiers West hit it out of the park with this Chocolate Habanero sauce of theirs. If they haven’t named it, they need to name it “Money” cause it should make them a lot of it! I will admit that Red Hawk’s B3 sauce is my favorite in their lineup. Not that I don’t enjoy the strawberry scorpion, because I do, but I find the B3 fruitier than the strawberry, and a little smoother, which made it an excellent pairing for dessert. And given that it has carrots in it, I was very pleasantly surprised! I’ve also had it on a Peanut Butter, Banana, and Jelly sandwich and it was superb! I didn’t enjoy it as much when I used it as a salad dressing. The banana flavor, which is discernable, and the texture didn’t work for me. And oh yea, on pancakes with syrup! The bananas and blueberries are a perfect complement! On the other hand, the strawberry scorpion makes an outstanding salad dressing, and that use should be promoted! I also enjoyed it on my PB,B, and J! Since this is a dessert post, i haven’t talked about their use with meat, but suffice it to say, it was outstanding on Chicken and fish!! And I didn’t do anything fancy with it other than turn the bottle upside down!

To round out my dessert theme, I threw in a picture of Ricky and Renee’s sauce on ice cream, and the B3 on ice cream (crazy good)! I’ve hyperlinked their website in the post, so go out and get you some soon!! And remember…..It’s a Fiery World!