This spicy citrus cocktail is made with fresh tangerine juice and a splash of sriracha!
I haven’t made cocktails for the blog in a while. That’s likely because we haven’t had a stocked bar since early last fall. Yes, when you know you are going to move across the country, the half empty bottles in liquor cabinet are the first things you make sure to finish up.
We finally have the basics back and I’ve said all week that I want to make a tangerine cocktail. Citrus season, Super Bowl party – whatever the excuse, I had a mission.
I enlisted my husband’s help and last night he said, “You could put Sriracha in it.” Why, yes, I could put Sriracha in it! I’m a huge fan of spicy cocktails – dustings of chili powder, jalapeno-infused spirits. I was thrilled with the idea.
Now, please excuse my glass rim-dusting skills. I am no expert. You’ll overlook an imperfect rim, once you taste the drink. The hot sauce adds just the slightest spicy flavor right out of the shaker. But I’ll warn you. Don’t nurse this one. The longer it sits the spicier it gets. Cheers!
It’s been a few years since I made these cookies, but I still love a bit of heat in my dessert baking. They are made with PB & Co The Heat Is On peanut butter that was sent to me to try back then. As expected, I was an instant fan.
Ever since I made Fiery Peanut Butter Cookies with Peanut Butter & Company’s The Heat Is On, I’ve wanted to experiment more with spicy desserts.
Thanks to my minor addiction with Vosges Haut-chocolat, I can’t get enough of sweets with savory spices. So for Halloween I thought I’d try out a new version of cookies. I figure if nothing else you can trick a few people into trying them.
Despite the initial response you might get to the name, I promise after one bite they will want another. The warm heat, rich dark chocolate, nuttiness and curry turn out to be some pretty amazing partners in a cookie.
Happy Halloween!
Spicy Chocolate Peanut Butter Cookies with Curry Glaze
Makes: About 18 cookies
Ingredients
Glaze
1 cup confectioner’s sugar
2 tablespoons meringue powder
½ teaspoon curry powder
Milk (any variety)
Prep
Preheat your oven to 350 degrees F. In the bowl of a mixer combine the sugars and butter. Cream on medium-high until light and fluffy. (Note: white and brown sugar will substitute for the sugars listed). Add the peanut butter and continue to mix until all ingredients a combined. Blend in the egg.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt. Gradually add dry ingredients to the mixing bowl and blend on medium speed just until combined. Stir in the chocolate chips.
Roll into balls about ¾ inch in diameter. They will not spread much during baking, flatten slightly with your hand. Bake for 10-12 minutes or until cookies are firm in the center. Transfer to a wire rack and allow to cool completely.
In a small bowl, combine the confectioner’s sugar, meringue powder and curry. Add milk, a 1/2 teaspoon to 1 teaspoon at a time until the glaze can be poured, but is thick enough to still coat the spoon. Take cooled cookies one by one and dip the tops into the glaze. Place on a cooling rack that has been set over a baking sheet to allow excess to drip on the sheet. Use a spatula to spread glaze if necessary.
Allow to sit untouched for about 15 – 20 minutes for glaze to harden.
Disclaimer: Peanut Butter & Co sent me the peanut butter used in this recipe free of charge. I was not obligated to blog about it and received no compensation for doing so.
Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.
I love a bit of heat in my dessert baking. A few years ago I experimented with spicy peanut butter in my cookies and they were a hit. These are made with PB & Co The Heat Is On peanut butter that was sent to me to try back then. As expected, I was an instant fan.
I know what you are thinking – spicy peanut butter cookies?
To that I answer a resounding – YES!
I’m sure you are no stranger to peanuts with a little spice. Chicken satay with spicy peanut dipping sauce, or maybe roasted peanuts coated in seasonings like chili powder. I love the combination and when a touch of sweetness is added, I think it is even better!
A while back I hosted one of Peanut Butter Boy’s Peanut Exhibitions and Peanut Butter & Company sent us a few new products to try. In email conversations with their PR person, I mentioned that I had wanted to try their spicy peanut butter, The Heat Is On, but it wasn’t available in stores around here. I was thrilled when she emailed a while later and told me she had thrown in a jar of it into my box before it mailed.
I had no idea what to expect from it. I knew it would be spicy, but I was also expecting it to be somewhat sweet.
Well, I was half right. The peanut butter contains no cane sugar, just peanuts and savory, fiery spices. Chili powder, cayenne peppers, crushed red peppers and paprika to be exact.
Now, it is super spicy and I like it a lot, but other than a Thai peanut sauce, I wasn’t quite sure what to do with it. Then cookies came to mind.
It seems a little strange at first, but if you like anything sweet and spicy you will love these cookies. I used my favorite recipe from Simply Recipes, but changed the sugars and flour.
As a result you get a slight crunchy texture from the Demerara sugar within a soft and chewy cookie. The first bite is sweet and then it is followed by a slow, building heat on the back of your tongue.
They are way too complex for a cookie! To me, they hold a sense of international flavor with the peanut and spice. Perfect as a snack when you catch up on some travel-inspired reading.
Fiery Peanut Butter Cookies
Recipe adapted from Simply Recipes
Ingredients
½ cup Demerara sugar
½ cup mascavo sugar
½ cup unsalted butter
½ cup Peanut Butter & Co The Heat Is On Peanut Butter
1 large egg
1 ¼ cups white whole wheat flour
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
Prep
In a bowl of a mixer, cream together the sugars and butter on medium high. Cream for 3 to 5 minutes to really incorporate the Demerara sugar. Add in the peanut butter, and then the egg. Mix until all ingredients are combined. Scrape the sides of the bowl as needed.
In a separate bowl, whisk together the flour, baking soda, baking powder and salt. Gradually add the dry ingredients to the mixing bowl. Mix just until the flour is incorporated. Cover the dough and refrigerate for at least an hour.
Preheat the oven to 350 degrees F. Remove the dough from the fridge and roll into balls and flatten. Mine were about 2 to 2 ½ inches wide. Bake on an ungreased cookie sheet for 10 to 12 minutes. Cool on a wire rack before serving.
Disclaimer: Peanut Butter & Co sent me this peanut butter free of charge. I was not obligated to blog about it and received no compensation for doing so.
Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.
