Not your mammas recipe, turn up the heat with our jams!



1 cup (2 sticks) unsalted butter, room temperature
2/3 cup granulated sugar
2 large egg yolks
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
6 ounces (or so) assorted jam – try our Hot Licks Raspberry Jam or Blackberry Habanero


  • Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone mat.
  • Beat together butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 2 to 3 minutes. Beat in egg yolks and vanilla extract. Add flour and salt and mix until incorporated and dough comes together in a ball.
  • Form dough into 1-inch balls and arrange on prepared baking sheet. Flatten balls slightly with your thumb or the back of a small spoon, leaving an indentation in the center.
  • Bake cookies for 8 to 10 minutes or until bottoms are just barely golden. Remove baking sheet from oven. If indentations look shallow, further define them with the back of a spoon and then fill each with approximately 1/2 teaspoon jam. Bake for an additional 3 to 4 minutes, or until jam melts slightly and edges of cookies are lightly golden. Transfer cookies to wire racks to cool.
  • Recipe and photo by


1 pound Bacon, cut into ¾-inch pieces
1½ cups diced onion
Spicy Hot Licks Blackberry Habanero Jam
2 tablespoons Dijon mustard
Good quality white bread
American cheese
Cheddar cheese
6 oz Brie cheese, sliced


  • Butter the outsides of each of the pieces of bread. Place a slice of cheese on the unbuttered side of 4 pieces of the bread. Spread some of the bacon and jam on top of the cheese. Divide the Brie between the sandwiches and layer on top of the jam, followed by a slice of American cheese. Place the remaining bread on top of the cheese, buttered side out.
  • Heat a griddle over medium-low heat. Cook the sandwiches until golden brown and the cheese has melted. Enjoy!


2 tablespoons active dry yeast
1/2 cup milk (100 degrees to 110 degrees)
1/3 cup + 1 teaspoon sugar
2 1/4 cups all-purpose flour
3 large egg yolks
2 tablespoons unsalted butter, room temperature
2 teaspoons salt
3 cups vegetable oil
1 cup spicy Hot Licks Raspberry Jam


  • Place yeast, warm milk, and 1 teaspoon sugar in a small bowl. Set aside until foamy and doubled in size, about 15 minutes.
  • Place flour in a large bowl. Create a well in the center and add eggs, yeast mixture, 1/4 cup sugar, butter, and salt. Using a wooden spoon, stir dough starts to come together and is sticky. Flour a work surface and knead until dough is smooth, soft, and bounces back when poked with a finger, about 8 minutes (add more flour if necessary). Place in a lightly oiled bowl; cover with plastic wrap. Set in a warm place to rise until doubled, 1 to 1 1/2 hours.
  • Lightly flour a work surface, roll dough to 1/4-inch thickness. Using a 2 1/2-inch-round cutter, cut 20 rounds. Cover with plastic wrap; let rise 15 minutes.
  • In medium saucepan over medium heat, heat oil until a deep-frying thermometer registers 370 degrees. Using a slotted spoon, carefully slip 2 rounds into oil. Fry until golden, about 40 seconds. Turn doughnuts over; fry until golden on other side, another 40 seconds. Using a slotted spoon, transfer to a paper-towel-lined baking sheet. Roll in sugar while warm. Fry all dough, and roll in sugar. Fill a pastry bag fitted with a #4 tip with jam. Using a wooden skewer or toothpick, make a hole in the side of each doughnut. Fit the pastry tip into a hole, pipe about 2 teaspoons jam into doughnut. Repeat with remaining doughnuts.



Healthy. Spicy. Turkey – Bacon – Egg breakfast on the go.

Spice up Cinco De Mayo with these blazing recipes and drinks.


Slow Cooker Salsa Chicken Recipe with Lime and Melted Mozzarella (Low-Carb, Gluten-Free) – Recipe at  Kaylan’s Kitchen


Chicken flautas with spicy avocado sauce. Recipe at Heather Christo


Taco Cupcakes – Recipe at Tablespoon


Loaded Mexican Pizza – Recipe at Weary Chef


Mexican Street Corn – Recipe at Team Traeger


Chili Relleno Dip. Recipe at Dip Recipe Creations


Spicy Black Bean Empenadas. Recipe at Campbells


Crock Pot Margarita Chicken Dip. Recipe at Dip Recipe Creations

Cinco De Mayo is all about food, friends, family and celebrations! Take your dessert to the next level with these cinco de mayo inspired treats.  Check out these sweet recipes that will have you licking the bowl!


Frozen Margarita Bars – Recipe at Confessions of a Cookbook Queen


Margarita Cookies With Salty Sweet Tequila Glaze. Recipe at Love From The Oven


Churro Chex Mix. Recipe at


Oreo Taco Cookies. Recipe at Erica’s Sweet Tooth


Mexican Fried Ice Cream. Recipe at Life in the Lofthouse

and of course.. always make sure there are plenty of jello shots to go around….


Recipe at Brit & Co


Agua Fresca. These drinks are delicious and you make them with or without alcohol. Recipe at The Happier Home Maker


Strawberry Margarita Jello Shots. Ummm yes please! Recipe at Drinked In


Mango Fruit and Tequila Popsicles with Serrano



  • 2 Mangos
  • 1 Lime
  • 1 Serrano Pepper
  • 2 Cups simple syrup
  • ¼ Cup Tequila

Yield: 10 boozy popsicles

Total Time

10 hours, 10 minutes
Prep time

10 minutes
Inactive time

10 hours

Main Ingredients:

Mango, Serrano Pepper, Tequila

1. Peel and cut the mango into chunks, then puree it. You want it to be relatively smooth. I find it best to add a few tablespoons of simple syrup when pureeing it to help facilitate that.

NOTE: Now, mangos are pricey (even when they are in season) so if you want to use just one, you can. Or even use frozen mango chunks for this. You just need to let them thaw out completely. If you use frozen mango chunks, you will need about 2 cups of frozen mango.


2. Add the serrano chile, sliced, to a cocktail mixer. Add the 1/4 cup of tequila and depending how spicy you want it, you can muddle the chili in the tequila or just let it infuse. If you are overly sensitive to heat, use just a quarter of the serrano the first time you make this recipe. This baby has some kick! If you like a lot of heat (like me), use the whole damn thing. Yum!

3. Once the mango is fully pureed, pour it into a measuring cup that holds at least 4 cups. If you used fresh mangos, you should have about 1 1/2 cups of puree.

Serrano Infused Tequila
4. Straining out the serranos, add the 1/4 cup of tequila. You can also adjust the heat here. Add in just half of the tequila and give it a taste. Keep in mind, it will be less spicy once frozen.

5. Juice the lime and add it to the mixture.

6. Now add the simple syrup. This recipe is designed around the popsicle mold I have which holds 3 cups total across 10 popsicles. So for this mold, add the simple syrup so that you have 3 cups total between the mango puree, tequila, lime juice, and the simple syrup.

Boozy Mango Popsicle
7. Whisk the mixture well and then divide it amongst the popsicle mold. If you want, you can do what I did and add in thinly sliced serrano chilies for texture.

8. Add the popsicle sticks and freeze them for at least 7 to 10 hours, until they are rock hard.


Recipe & Photos by Cooking Stoned


How to Cool Your Tongue After Eating Spicy Food

1. Before eating the spicy food, eat something sweet and cold, such as ice cream or fruit.
2. Put sugar in your mouth, and suck on it for about 20 seconds.
3. Drink milk or another dairy product.
4.Drink beer. The carbohydrates in the beer also coat your tongue and decrease the heat levels.
5. Eat something light and fluffy, such as wheat products, bread, muffins, bagels, etc.
6. Chew a good sized slice of lemon or lime with the skin to take away the spiciness. The oil from the citrus skin will strip the oil of the chili from your tongue.
7. Eat tomatoes.


  • Do not drink plain water because water simply spreads the capsaicin around on your tongue.
  • Do not suck out all the saliva!! That helps cool you down too.
Photos courtesy of WikiHow

Spicy Chipotle Hot Chocolate


Spicy Chipotle Hot Chocolate

This Spicy Chipotle Hot Chocolate Recipe is great for winter weather and the holiday season. Filled with sugar and spice and everything nice! Feel free to replace the whole milk with your choice of almond or soy. You can top this off with a dollop of real whipped cream and sprinkle some chipotle and cinnamon on top.

YIELD: 2-3 small mugs

PREP TIME: 05 min

COOK TIME: 10 min

TOTAL TIME: 15 min


2 1/2 cups whole milk
2/3 cups semi-sweet chocolate chips
1/4 tsp ground chipotle
1 tsp ground cinnamon


In a medium sauce pot, heat milk on low and simmer. Once milk is heated, add the semi-sweet chocolate chips and stir until melted.

Mix in the chipotle and cinnamon and stir until well combined. Mix vigorously to help the ground spices dissolve.  Remove from heat, pour into a large measuring cup with a spout for easier pouring or individual cups ready for serving.

For a less rich drink, use less semi-sweet chocolate chips.

Photo & recipe courtesy of