ISO: ISO: Recipes like Tammy's Spicy Peanut Brittle posted above...

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dawn_mo

dawn_mo

Well-known member
I just love recipes like that. I am looking for recipes that combine heat with sweet; brownies, cakes, cookies, candies, sweet dill pickles, etc. Gedney has a line of pickles that they call Zingers, and I am positively addicted to their bread and butter pickles, so sweet and hot. Yum! Thanks!

 
Here is one I like to make: REC: Black Pepper Almonds...

* Exported from MasterCook *

BLACK PEPPER ALMONDS

Recipe By :Bon Appetit Dec. 1997
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Nuts

Amount Measure Ingredient -- Preparation Method

1 tablespoon black pepper
2 teaspoons salt
1/4 cup butter -- (1/2 stick)
3/4 cup golden brown sugar -- (packed)
4 teaspoons water
2 2/3 cups blanched whole almonds

Preheat oven to 350°F. Line large baking sheet with foil. Lightly butter foil. Mix pepper and salt in small bowl. Melt butter in large nonstick skillet over medium-low heat. Add sugar and 4 teaspoons water; stir until sugar dissolves. Add almonds; toss to coat. Cook over medium heat until syrup thickens and almonds are well coated, stirring occasionally, about 5 minutes. Sprinkle half of pepper mixture over.
Transfer almonds to baking sheet. Using spatula and working quickly, separate almonds. Sprinkle remaining pepper mixture over. Bake until deep golden
brown, about 10 minutes. Transfer sheet to rack; cool. (Can be made 4 days ahead. Store airtight at room temperature.)
Makes 2 2/3 cups

- - - - - - - - - - - - - - - - - - -



NOTES : Dawn's Note: Work with these quickly to separate, but not too much. If you manipulate them too much, the coating has a tendency to fall off. These are addictive, and you can use any nut you would like. I have used almonds and pecans with great success.

 
Aaa! These are completely addictive. I can't make them for parties, anymore, as I'm the party who...

eats them all, two hours before the party. smileys/wink.gif

 
REC: Mexican Chocolate Icebox Cookies - By Maida Heatter

I haven't tried these yet, but I doubt if you could go wrong with something from Maida Heatter.

MEXICAN CHOCOLATE ICEBOX COOKIES

From the author: "Extra-dark, extra-chocolaty, extra-crisp, plain, and bittersweet. These are from a friend who lives in Guatemala and says that this is the only recipe she bakes...
The original Spanish name for these means "raggedy edges." My friend said that during baking they ran slightly and the edges became raggedy. However, in my kitchen they hardly ever do that (only occasionally); they usually bake with quite neat edges. I don't know why."

INGREDIENTS:

1 1/2 cups sifted all-purpose flour
3/4 cup unsweetened cocoa powder (preferably Dutch process)
1/4 tsp salt
Generous pinch of finely ground pepper
Generous pinch of cayenne
3/4 tsp cinnamon
1 1/2 sticks unsalted butter
1 1/2 tsps vanilla extract
1 cup granulated sugar
1 egg (graded large or extra-large)

DIRECTIONS:

Sift together the flour, cocoa, salt, pepper, cayenne, and cinnamon and set aside.
In the large bowl of an electric mixer cream the butter. Add the vanilla and sugar and beat to mix thoroughly.

Beat in the egg, then on low speed gradually add the sifted dry ingredients, scraping the bowl with a rubber spatula and beating only until mixed. Toward the end of the mixing, if the dough starts to crawl up on the beaters, remove the bowl from the mixer and finish the mixing with a wooden or rubber spatula.

Lightly flour a large board. Turn the dough out onto the board. Lightly flour your hands and, with your hands, shape the dough into a cylinder about 10 inches long and about 2 inches in diameter.

Wrap the cylinder of dough in wax paper (aluminum foil or plastic wrap work just as well) and place it in the freezer until firm (about 30 minutes). Or it may be kept frozen.

Before baking (once you've put the dough into the freezer), adjust two racks to divide the oven into thirds and preheat oven to 375 degrees (F).

Unwrap the dough and place it on a board. With a sharp, heavy knife cut it into slices 1/4 inch thick.

Place the slices 1 1/2 to 2 inches apart (they will spread a little) on unbuttered cookie sheets.

Bake 10 or 11 minutes, reversing the sheets top to bottom and front to back once during the baking to insure even browning. The cookies are done when they feel almost firm to the touch. Watch them carefully to be sure they do not burn.
If you bake only one sheet at a time, bake it on the upper rack; the cookies will bake in a little less time than when there are two sheets in the oven.

Let them cool for a few seconds on the sheets until firm enough to be moved. Then, with a wide metal spatula, transfer the cookies to the racks to cool.
Store airtight.

From Maida Heatter - Book of Great Chocolate Desserts

http://sourpatch.wordpress.com/2006/05/06/cbbp-1-mexican-chocolate-icebox-cookies/

 
REC: Mexican Chocolate Icebox Cookies - By Maida Heatter

I haven't tried these yet, but I doubt if you could go wrong with something from Maida Heatter.

MEXICAN CHOCOLATE ICEBOX COOKIES

From the author: "Extra-dark, extra-chocolaty, extra-crisp, plain, and bittersweet. These are from a friend who lives in Guatemala and says that this is the only recipe she bakes...
The original Spanish name for these means "raggedy edges." My friend said that during baking they ran slightly and the edges became raggedy. However, in my kitchen they hardly ever do that (only occasionally); they usually bake with quite neat edges. I don't know why."

INGREDIENTS:

1 1/2 cups sifted all-purpose flour
3/4 cup unsweetened cocoa powder (preferably Dutch process)
1/4 tsp salt
Generous pinch of finely ground pepper
Generous pinch of cayenne
3/4 tsp cinnamon
1 1/2 sticks unsalted butter
1 1/2 tsps vanilla extract
1 cup granulated sugar
1 egg (graded large or extra-large)

DIRECTIONS:

Sift together the flour, cocoa, salt, pepper, cayenne, and cinnamon and set aside.
In the large bowl of an electric mixer cream the butter. Add the vanilla and sugar and beat to mix thoroughly.

Beat in the egg, then on low speed gradually add the sifted dry ingredients, scraping the bowl with a rubber spatula and beating only until mixed. Toward the end of the mixing, if the dough starts to crawl up on the beaters, remove the bowl from the mixer and finish the mixing with a wooden or rubber spatula.

Lightly flour a large board. Turn the dough out onto the board. Lightly flour your hands and, with your hands, shape the dough into a cylinder about 10 inches long and about 2 inches in diameter.

Wrap the cylinder of dough in wax paper (aluminum foil or plastic wrap work just as well) and place it in the freezer until firm (about 30 minutes). Or it may be kept frozen.

Before baking (once you've put the dough into the freezer), adjust two racks to divide the oven into thirds and preheat oven to 375 degrees (F).

Unwrap the dough and place it on a board. With a sharp, heavy knife cut it into slices 1/4 inch thick.

Place the slices 1 1/2 to 2 inches apart (they will spread a little) on unbuttered cookie sheets.

Bake 10 or 11 minutes, reversing the sheets top to bottom and front to back once during the baking to insure even browning. The cookies are done when they feel almost firm to the touch. Watch them carefully to be sure they do not burn.
If you bake only one sheet at a time, bake it on the upper rack; the cookies will bake in a little less time than when there are two sheets in the oven.

Let them cool for a few seconds on the sheets until firm enough to be moved. Then, with a wide metal spatula, transfer the cookies to the racks to cool.
Store airtight.

From Maida Heatter - Book of Great Chocolate Desserts

http://sourpatch.wordpress.com/2006/05/06/cbbp-1-mexican-chocolate-icebox-cookies/

 
REC: Black Cocoa Cookies (Spicy Cocoa Cookies)

Haven't tried these, but they're from a very reliable source.

BLACK COCOA COOKIES (SPICY COCOA COOKIES)

From the poster: "For my first test I made a half batch... Half recipe made about 56 medium cookies."

INGREDIENTS:

3/4 lb butter, softened
1-3/4 cups sugar
2 eggs
3 cups flour
1-1/2 cups cocoa powder "(I used half black cocoa and half Pernigotti, as the package says that the black stuff may be too strong to use by itself)"
1/4 tsp salt
1/3 tsp ground black pepper
1/8 tsp cayenne pepper
1 tsp ground cinnamon

DIRECTIONS:

Cream together butter and sugar. beat in eggs until fluffy. sift in all dry ingredients and stir until well incorporated. divide dough into thirds, wrap in plastic and chill for at least an hour. Using the black cocoa made the dough B-L-A-C-K, not even slightly brown, and it tasted rich and chocolatey.

Preheat oven to 375 F. roll out dough on floured board to 1/8 inch thick. Use a pastry brush to dust off any flour on top surface. cut out with cookie cutters and bake on parchment or silpat lined baking sheets for 8-10 minutes. Do not overbake.
Since the dough is already black and the cookies will still be a little soft when they come out of the oven (they'll crisp when they cool), it is very hard to tell when they're done.

When cool you can drizzle them with milk or white chocolate or some royal icing for decoration.

"Using the black cocoa, these cookies came out completely black (of course) with a strong, rich, chocolate taste. Much richer tasting than when I've made them before with regular cocoa..."

Makes about 112 medium cookies

Adapted from Martha Stewart
posted by nightscotsman - egullet.org

 
REC: Black Pepper Lemon Sweets

These had lots of great reviews at the Fine Cooking Forum.

BLACK PEPPER LEMON SWEETS

Crushed pepper has a sweeter, more perfumed quality that pepper that’s gone through a grinder. Use a mortar and pestle or crush in a plastic bag.*See Note below.
Do not use ground pepper.

INGREDIENTS:

1 cup unsalted butter
1 1/4 cups icing sugar
1 egg yolk
juice and grated zest of small lemon, preferably using microplane zester
2 cups twice sifted flour
Italian cracked pepper- about 2 tablespoons OR black pepper, crushed

DIRECTIONS:

Cream the butter and sugar together, beating until light and fluffy. Beat in the juice, yolk and zest. Add the flour, forming a smooth dough.

Chill the dough until easy enough to handle. Using a small scoop or shape the cookies into 1” balls.Dip lightly in the pepper and press down to slightly flatten the cookies. The alternative method is to divide the dough in four pieces, roll into slim logs using parchment to help shape-as with ice box cookies- and roll each log in pepper and chill. Slice cookies into 1/4”rounds.

Bake in 325°F oven until the rim is golden. Let stand 1 minute before removing from the pan.* Cool. Makes several dozen.

*Notes: The plastic bag works well for crushing the pepper. I use Penzey's Black Tellicherry peppers. I roll the dough into logs, then roll the logs in the cracked pepper. Also, I omit the standing part -- I slice the dough and put it on parchment paper-lined cookie sheets to bake. When the cookies are done, I slide the parchment onto a cooling rack. When the next batch is ready to come out of the oven, I slide the cookies onto newspapers to cool completely.

posted by Glenys- Fine Cooking Forum

 
Hey Meryl- Stopped into Whole Foods last weekd and one of the new (to me) items I bought

was a small tin of something called sweetriot. They're referred to as " 'peaces' of intense yum" but I bought them anyway. Tiny cacao nibs dunked in 50 per cent dark chocolate. Thought they might satisfy my craving without eating a big candy bar...and they do!
Have you tried them?

 
OMG - You shouldn't have told me this. Now I'll HAVE to try them!

Unfortunately (or maybe fortunately), the closest Whole Foods is about a 50 minute drive, so I'll have to wait awhile. They sound soooo good! Actually the fact that just a little bit satisfies a major chocolate craving may be just the thing for me, especially since last night I OD'd on a new chocolate cake I tried: "Sour Cream Chocolate Fudge Cake" by Cook's Illustrated. (Will post the recipe and my review later on) It was fantastic, but I really ate too much and decided I would never eat chocolate again. (obviously that didn't last long).

 
REC: Peanut Butter Cookies With Cayenne

PEANUT BUTTER COOKIES WITH CAYENNE

Great reviews.
From the poster: "These have a little heat but are not blow your head off hot. The pepper just adds a new depth of flavor that we found very pleasant."

24-36 cookies

1/2 cup butter, softened
1 1/2 cups packed light brown sugar
1 cup chunky peanut butter
1 tablespoon vanilla extract
1 teaspoon cayenne pepper
3/4 teaspoon salt
3/4 teaspoon baking soda
1 egg
1 3/4 cups all-purpose flour

Preheat oven to 400 degress F.
Grease cookie sheet.
Mix the butter and the sugar until creamy.
Add the peanut butter, vanilla, cayenne, salt, and baking soda and mix well.
Add the egg and mix it inches.
Add the flour, 1/4 cup at a time till all incorporated.
Form into 1 inch balls and flatten slightly before placing on the cookie sheet about 1 inch apart.
Here's where you make that criss cross design with the fork if you want.
Bake 8 or so minutes for chewy cookies, a bit longer for crunchy cookies.
Cool on rack when done.

Recipezaar

http://www.recipezaar.com/128813

 
Do you use freshly grated pepper in the recipe?

I hope so or hope it doesn't matter. Don't see why it should. We are peppercorn NUTS in my family!!! My three girls blacken food with it. We grate it into catsup if eating fries.

It's embarrassing when at a restaurant and the wait person says "Say when", as they grate pepper over your plate. (finally, you say when, but entirely too soon!) ha

Thanks, Dawn!! I'm definitely making this recipe!

 
Dawn, I like ot add a few dried chile peppers directly into my

jars of store bough pickles- Let them sit a few days- YUMMMMM-I have experimented with lots of dried chilies- any will work, but for heat in a small package, you can't go wrong with those hot little Chili Piquins!!!-

 
No, but thanks for the head's up! On list for next order! Should receive my

last order today or tomorrow. I just filled my mill, too, so will have to get some before long!

Maybe I'll add it on, but the shipping charges get you on one item. Maybe I'll see what else I can order..... hehehehe

More suggestions? This order I did 8 oz cinnamon, 8 oz pumpkin pie spice, curry (sweet and hot), hot chinese mustard, 8 oz chili powder, double strength vanilla, fajita seasoning and a bunch of jars.

Can't really think of anything so help me! My spice cabinet is pretty well stocked. Maybe some saffron?

TIA

 
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