Who likes a little spicy with their sweet? I do! My friends and i love wasabi peas: salty, crunchy and progressively spicy! Yum! When i came across this candy recipe for Spicy Asian Brittle i decided to give it a try. I didnt have any of the sesame sticks so i left those out. I increased the amount of wasabi peas and used a little less crushed red pepper flakes to balance out the heat. I also sprinkled on extra sesame seeds when i poured out the mixture to cool. This brittle is like peanut brittle with a kick! Its crunchy, sweet, but not overly sweet, kinda salty and the heat builds the more you eat! Enjoy!
When Gayle showed me her latest cookbook: The Doggy Bone Cookbook i have been wanting to try my hand at dog goodies! This cookbook is so cute! The illustrations and names of the dog cookies are all clever and fun. I decided to try the "Peamutt Butter" flavor: peanut butter, water, oatmeal, whole wheat flour and vegetable oil. I used olive oil instead of vegetable oil, then i mixed it all up into a dough, rolled it out to 1/4" thick and cut out the cookies. This book comes with its own 2 inch bone shaped cookie cutter for the perfect little bite-sized doggie treats! After they were cooked and cooled, i melted up some Carob Chips (dogs can't have chocolate!), dipped the tops of the cookies and let dry. Then i melted up some Yogurt Drops and drizzled across the top for decoration. I packaged these up in plastic bags with tags (ingredients are on the back of the tags) and will be handing these out to friends with dogs to find out if they are any good. So Magnolia, if you are reading this blog i expect a full report and hopefully a "five-paws up" rating! P.S. My cat is so mortified that i've made dog biscuits, i will never hear the end of it!
UPDATE: I think the dogs like them! Look Here so see Magnolia's approval!
This recipe for Brown Butter Muscovado Chocolate Chip Cookies is much more involved than your regular, run-of-the- mill chocolate chip cookies — but its totally worth the trouble!! These cookies have a delicious complex flavor that is in part due to the browning of the butter that goes into this dough and the addition of oat flour (you can grind it up yourself from regular oatmeal flakes). This dough also must be thoroughly chilled before scooping out to bake. The recipe recommends 3 to 24 hrs of chill time before baking. Some bakers have commented that this chill time allows the dry ingredients to completely absorb the wet ingredients which may result in a more tender, flavorful cookie. I made my dough, chilled it for a few hours, scooped out round balls and then froze them until i baked them on Friday. The baking temp is also a lot higher than usual: 375 degrees (instead of typically 325 or 350) so you have to watch them carefully. If they become overcooked they get dry and hard. After going through all these machinations you are left with a deliciously complex tasting cookie that has people trying to figure out exactly what's in there! The dark Muscovado sugar is a key element in that it provides a rich deep molasses flavor that rounds out the warm nutty flavored browned butter nicely. These cookies seem to taste better the longer they sit around! Three days later and they are still soft and fresh with an amazing flavor! These cookies would be terrific even without the chocolate chips and that says a lot about how good this cookie base tastes! Enjoy!
I found this delicious sounding recipe for Fleur de Sel Caramels and thought they would taste even better dipped in bittersweet chocolate. I changed it up a little by using coarse kosher salt and adding 2 teaspoons to the mixture instead of the 1 teaspoon of sea salt called for in the recipe. Coarse kosher salt doesnt dissolve as quickly as other salts so you tend to get little hits of salt throughout your candy. I also dusted the tops of the chocolate with a little Maldon Sea Salt. These caramels have a creamy luscious caramel flavor with a distict salty tone that actually brings out the creaminess in the caramel and cuts the sweetness. The texture is smooth and slightly chewy, but not "break your teeth chewy" like store bought caramels. The bittersweet chocolate adds a nice flavor thats not too sweet and blends well with the salty caramel. I wrapped each caramel in a small square of waxed paper and twisted the ends. Wrapping them helps the caramels stay separated from one another. Its also great for keeping the chocolate off your fingers while enjoying these delicious treats! These were pretty easy to make, i used a digital meat thermometer to keep track of the temperature and it worked out great! Try them for yourself!