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Spicy Chocolate Peanut Butter Cookies with Curry Glaze

October 29, 2011

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

½ cup Demerara sugar
½ cup mascavo sugar
½ cup unsalted butter, softened
1/3 cup PB & Co The Heat Is On
1 large egg
1 ¾ cups white whole wheat flour
2 tablespoon unsweetened cocoa powder
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup dark chocolate chips

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.

Pumpkin Blondies

September 28, 2011

These pumpkin blondies make a great dessert alternative to classic pumpkin pie! This recipe takes an old favorite and makes it wholesome and seasonal with whole grain flour, raw sugars, pumpkin puree, dark chocolate and walnuts.

I’m not quite sure when my pumpkin obsession started. Growing up my grandmother’s pumpkin pie recipe was always my favorite and I loved the pumpkin muffins my mom made. However, that is where my pumpkin experiences ended.

As far as the cheery winter squash goes, that was the extent of my using it. Not only that, but it was also restricted to a specific time of year, October through November.

My pumpkin like turned to pumpkin love when we moved to Brazil. I honestly had no idea that other cultures were so good at using pumpkin until I began seeing all the different varieties at the farmer’s markets and the creative dishes on menus and buffets.

The pumpkins there were nothing like our standard Jack O’ Lantern and pie pumpkins in Kentucky. Some were dark green with deep ridges; others were bright orange, flat and round. There was candied pumpkin, pumpkin in pastas and roasted pumpkin topped with Gorgonzola as a side dish.

Fortunately, this year I’m starting to see some variation in pumpkin varieties in our area and I love it. To add to that, pumpkin is popping up in unexpected places, especially in my kitchen.

Now, I’m not breaking any pumpkin records with this recipe. It’s a sweet dessert made in autumn, yes. Pretty standard; but worth posting if you need an idea for something besides a quick bread or muffin.

I wish these had turned out a little chewier like traditional blondies, but I have yet to make a pumpkin baked good that doesn’t turn out a bit cakey. So call them, cake, bars or blondies, but whatever the name, call them good.

Pumpkin Blondies

Ingredients

1 cup white whole wheat flour
1/8 tsp baking soda
1/8 tsp salt
½ cup unsalted butter
2/3 cup mascavo or muscovado sugar
¼ cup Demerara or raw sugar
½ cup pumpkin puree
1 egg
1 tsp vanilla
2/3 cup dark chocolate chips
1/3 cup walnuts, chopped

Prep

Preheat the oven to 350 degrees F. Grease an 8-inch square baking pan.

In a small bowl, combine the flour, baking powder, baking soda and salt. Set aside.

In a medium sauce pan, melt the butter then allow it to boil, stirring constantly, until it is light golden brown. About 4 minutes. Stir in both sugars. Stir well to combine. Set aside and let cool until barely warm.

Stir the egg into the sugar and butter. Mix well. Stir in the vanilla. Add the pumpkin puree. Slowly add in the flour mixture, stir just until combined. Add the chocolate chips and walnuts and stir to incorporate.

Pour the batter into the pan and spread evenly. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool and cut into bars. Makes 16 small bars.

Recipe adapted from Butterscotch Brownies or Blondies from Joy of Cooking

Almond Coconut Chocolate Pudding

February 18, 2011

This homemade chocolate pudding combines the flavors of one of my favorite candy bars. The creamy pudding is made from scratch with few ingredients and then topped with crunchy almonds and coconut.

Anytime I have a recipe that uses half of an ingredient I must find another recipe that will use of the other half. It took me a little while to get this post up, but do you remember when I made the baked oatmeal?

Well, that recipe used egg whites which meant I had two egg yolks begging to be included in something equally delicious. As much as I love pudding, I rarely make it. I’ve seen some incredible puddings online so I’ve had it on my mind lately. When I found a recipe using 2 egg yolks, a match had been made.

First I decided to use coconut oil instead of butter. That led to all kinds of flavor ideas. I finally settled on coconut almond with chocolate pudding. Not unlike that popular candy bar.

I have to admit that I have not fully perfected my pudding. I need to get it a bit smoother and be careful when adding the hot liquid to the eggs, but all in all this dessert was delicious!

Almond Coconut Chocolate Pudding via @Lori_Rice

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Almond Coconut Chocolate Pudding
Modified from Vanilla Pudding, Betty Crocker’s Cookbook: Bridal Edition

Makes: 3 to 4 servings

Ingredients

¼ cup unsweetened coconut
¼ cup chopped almonds
½ cup Demerara sugar (or any raw sugar)
1/3 cup unsweetened cocoa powder
2 tsp of cornstarch (arrowroot would work well too)
1/8 tsp salt
2 cups 2% milk
2 large egg yolks, slightly beaten
1 tsp almond extract
2 tbsp virgin coconut oil, melted

Prep

Place the coconut and almonds on a cookie sheet. Toast at 400 degrees F for 5 to 7 minutes or until the coconut has slightly browned. Set aside.

In a saucepan, whisk together sugar, cocoa powder, cornstarch and salt. Gradually whisk in the milk. Cook over medium heat, stirring constantly. Gently bring to a boil and cook for 1 minute.

Place the egg yolks into a small bowl. Gradually add the hot liquid to the yolks about a tablespoon at a time, stirring constantly. Once about half of the hot liquid has been added, pour the egg yolk mixture back into the saucepan. Gently boil and stir 1 minute.

Stir in the coconut oil and almond extract. Pour the pudding into 3 or 4 dessert dishes (depending on the serving size you desire), cover and refrigerate at least 1 hour. Garnish with the toasted coconut and almonds before serving.

Almond Coconut Chocolate Pudding | Fake Food Free

Cocoa-Coffee Brownies: A Feast for the Eyes

January 20, 2011

The more I travel the more I grow to appreciate history. With that comes an interest in architecture. Now, I would never claim to know a thing about topic (that would be my brother’s specialty), but I know awe inspiring when I see it.

So what does architecture have to do with food?

Well, quite a lot, if my most recent cookbook review has anything to say about it.

A Feast for the Eyes: Recipes from America’s Grandest Victorian Neighborhood by David Dominé is a cookbook covering topics that may first appear to be unrelated – food and architecture. It’s not until you explore the pages that you realize just how much these two things share in common.

The book is about Old Louisville. I immediately found myself relating to the introduction because it speaks of the historic areas of Louisville that often go unexplored. I have to admit that I did not realize just how beautiful and interesting Old Louisville was, or that it even existed, until a good friend moved into a historic home there several years ago.

The cookbook provides a unique look at historic architecture in an area where southern hospitality overflowed with Kentucky Derby parties and art shows. Of course, everyone knows where there is a good party, good food, and good food, a good recipe.

Each page of the book boasts beautiful photography by Robert Pieroni capturing the interiors and exteriors of gorgeous, Victorian homes. With the photographs are vivid descriptions of the home and residents. Tucked closely by is a delicious, original recipe from Gary’s Spicy Corn Chowder and Ron’s Kentucky Spoon Bread to Overnight Yeast Waffles with Carmel Maple Syrup and Bourbon Mint Punch.

What this cookbook offers that others do not is a look at Kentucky’s history through food and stunning physical structure.

You probably aren’t surprised that I was drawn to a dessert within the cookbook. Not just any dessert, but a brownie that includes ground black pepper and an oat bran crust! A recipe contributed by John Martin. I substituted my usual white whole wheat flour and Demerara sugar and they turned out beautifully.

This is one fantastic brownie. I’d be willing to bet you haven’t had anything quite like it. Appropriately, it is as unique as the Old Louisville featured in the cookbook.

John’s Cocoa-Coffee Brownies

From A Feast for the Eyes: Recipes from America’s Grandest Victorian Neighborhood by David Dominé
Reprinted with permission from McClanahan Publishing House, Inc.

½ cup cold butter
¼ cup oat bran
¾ cup unbleached AP flour
¼ cup sugar
½ cup unsweetened cocoa
¼ cup AP flour
¼ tsp cinnamon
1/8 tsp ground black pepper
½ tsp baking powder
14 oz sweetened condensed milk
1 egg, slightly beaten
2 tbsp Kahlua
1 tsp vanilla extract
1 cup chopped pecans

In a large bowl, cut the butter into the oat bran, unbleached flour and sugar and press the mixture into a greased-and-floured 13 x 9 – inch pan. Bake at 350 degrees for 10 minutes.

In the same bowl, sift together the cocoa, flour, cinnamon, pepper and baking powder. Add the condensed milk, egg, Kahlua, vanilla extract and pecans, stirring to combine.

Spread mixture over the cookie crust and bake until the filling sets, approximately 20 minutes. Cool on a rack and cut into squares.

Disclaimer: A review copy of this book was sent to me free of charge. I was under no obligation to blog about it and received no compensation for doing so.

Spiced Hot Chocolate

January 19, 2011

Snow is a mandatory part of winter for me. If I’m going to be freezing my buns off, I might as well have something beautiful to look at. Cold with no snow kind of makes me think – why bother? I’d rather have a beach.

Now, keep in mind that I live in Kentucky and not in a northern state where snow fall is plentiful. However, I will say I spent many a winter day trekking through deep snow on Purdue’s campus.

There is a bit of a catch when it comes to enjoying snow in central Kentucky. What you get in beautiful horse farms covered in white, you pay for in the public freaking out when snow is predicted.

The state is on a bit of an imaginary line when it comes to winter weather and snow fall. Some years we get it and some years we don’t. It could go either way. Seeing how many people feel very strongly about their southern roots and warm temps, most would prefer that we didn’t get any at all. So you can imagine what it is like here right now with the recent prediction of 3 to 5 inches starting tomorrow afternoon.

Yes, I can hear my readers in the great white north laughing from here. Truth is it only takes a prediction of a half inch for the supermarket shelves to be wiped clean of milk, bread and toilet paper.

Despite the madness, there is nothing like a winter night in, awaiting snow. It happens to be the perfect moment for some really good hot chocolate. It also doesn’t hurt to put it in a really cute mug.

My limited time curled up on the couch so far this winter as been spent doing two things. Practicing my knitting which I just began to learn this month as part of a new years resolution, and planning our garden for this spring. I’ve been paging through seed catalogs and I think we are going to have to buy some more property to accommodate all I want to grow!

Whether you are spending your winter nights reading or working on your laptop, this spiced hot chocolate will warm you up.

Spiced Hot Chocolate

This recipe serves one. Double as needed and feel free to add more or less of any of the ingredients to your taste.

2 to 3 each of whole spices – clove, cardamom, black peppercorns, allspice
1 to 1 ½ cups milk
2 tbsp unsweetened cocoa powder
1 tsp sugar (I used Dememara)

Place the spices in a tea ball or in a piece of cheesecloth tied off at the top. Anything that will allow you to steep it is fine.

Heat the milk, cocoa powder and sugar over medium high heat. Whisk well to incorporate the cocoa. Place the spice ball into the milk.

Heat the hot chocolate 2 to 3 minutes being careful to keep it under a boil, just barely at a simmer. Stir often. Once hot and the spices have been given time to infuse the milk it is ready to serve.

Serve in your favorite mug, curl up and enjoy!

Revising Recipes: Peanut Butter Cookie Dough Brownies

May 10, 2010

Every now and then I come across a recipe that is great for wooing the crowd. You know, when you have a potluck or guests. These recipes have to meet three criteria in my book – simple to make because these events come at busy times, use of familiar flavors because you are trying to please the a majority, and they make everyone ask for the recipe afterward.

This is one of those recipes and I found out about it while watching Ultimate Recipe Showdown. I really like watching this show and not just because Guy is the host. I like it because it showcases amateur cooks like many of us in the food blogging world.

The recipe? Peanut Butter Cookie Dough Brownies

Did you see the episode? Have you tried them? If not, believe me, you will want to. That is, if you are a pb-chocolate lover. I simply never seem to tire of the combination.

I’ve made them twice now and altered the recipe a little each time. The most recent time I made more alterations and the brownie didn’t turn out as rich and dark as I would have liked it. I substituted melted dark chocolate for the unsweetened chocolate because I didn’t have any and cut the sugar. Very good, but not great.

I did use white sugar and brown sugar as the recipe calls for, but my goal is to eventually recreate something similar using my new faves – mascavo sugar and whole grain flour. These are the adjustments I’ve made to the recipe so far.

Melted ¼ cup of the ¾ cup of chocolate chips and combined it with the butter. (I used 60% Ghirardelli chocolate.)
Used ½ cup white sugar instead of 1 cup in the brownies
Used white whole wheat flour
Use natural, no-sugar added peanut butter

Maybe by the end of the summer I’ll have a new version completely. However, until then I had to share it with you because whether you make substitutions or not, this is one good dessert!

You can find the recipe on the Food Network site – Peanut Butter Cookie Dough Brownies

Links to a Healthy Weekend

May 1, 2010

I waited until the perfect time to try it; after all the other treats had gone and day after day of staring at it made the cravings unbearable. You see I got quite the Easter gift this year. My thoughtful husband picked up my Easter gift while in the Chicago airport during a business trip — Vosges Haut-chocolat.

Thus far in my chocolate-tasting experiences, this is the best chocolate I have ever had. I absolutely love it, all the wild flavor combos with the wasabi, peppers, curry, bacon, sea salts. The list goes on and on. When I eat it I feel like one of those people on the tacky chocolate commercials who fall into a relaxing dream-like state of contentment.

It is that good. Promise.

My Easter gift consisted of a 42% deep milk chocolate rooster made with pink Himalayan salt and a 62% dark chocolate bunny made with Tahitian vanilla bean.

First came the rooster. I’m usually a dark chocolate fan, but there was something about the deep milk with its smooth and creamy texture that has me rethinking my preferences. It lacked the bitterness of dark chocolate and was sweet, yet not too sweet. The salt tingles your tongue. A perfect combination.

Next came the bunny. Poor bunny that was at first earless, then headless, and now, all gone. He was full of vanilla bean, and the mix of the bitter, yet sweet bean with the chocolate was nothing short of incredible.

I know. It’s just chocolate, you say. But no, Vosges chocolate is not just chocolate, it is seriously a full food experience.

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Now that I have everyone craving chocolate, I’ll move on to the links. I just had to share my Easter gift with you.

It’s a big weekend around here. My husband runs his first marathon tomorrow! He’s going to do great, but feel free to wish him luck anyway! I get to be a spectator and cheer him on as well as test my camera skills with action photos. I’ll report back on Monday.

Until then, I found some great reads over the past couple weeks that I hope you enjoy too.

It’s Derby time and if you don’t know what a Mint Julep is you need to read this. It’s a big part of Kentucky culture and food history. Cheers!

Homemade Strawberry Applesauce from Reluctant Vegetarian makes great use of those spring berries. It looks very easy to make. I probably shouldn’t, but I just keep picturing it over some ice cream!

Getting College Students to Eat Better Using a Stealthy Strategy is a report from Science Daily about recent research which shows that connecting food to environmental and social issues results in better eating habits. Very interesting and it has worked for me as well.

What Came First: The Chicken or the Cancer? is a guest post on the FRESH website regarding that popular fried chicken company that has decided it wants to donate money to cancer research. Even if you don’t have time to read the whole thing, just go read the last line. Sums it up pretty well.

Tips for Tackling the Hawkers and Savoring the Foods of Singapore is my recent post at The 3 Star Traveler. Lots of food photos from our time there last October!

Newer Posts

Chocolate

Spicy Chocolate Peanut Butter Cookies with Curry Glaze

Pumpkin Blondies

Almond Coconut Chocolate Pudding

Almond Coconut Chocolate Pudding
Modified from Vanilla Pudding, Betty Crocker’s Cookbook: Bridal Edition

Cocoa-Coffee Brownies: A Feast for the Eyes

Spiced Hot Chocolate

Revising Recipes: Peanut Butter Cookie Dough Brownies

Links to a Healthy Weekend

Thanks so much for reading!

My New Cookbook published in 2020!

Looking for a post? Search here.

Chocolate

Spicy Chocolate Peanut Butter Cookies with Curry Glaze

Pumpkin Blondies

Almond Coconut Chocolate Pudding

Almond Coconut Chocolate Pudding Modified from Vanilla Pudding, Betty Crocker’s Cookbook: Bridal Edition

Cocoa-Coffee Brownies: A Feast for the Eyes

Spiced Hot Chocolate

Revising Recipes: Peanut Butter Cookie Dough Brownies

Links to a Healthy Weekend

Thanks so much for reading!

My New Cookbook published in 2020!

Looking for a post? Search here.

Almond Coconut Chocolate Pudding
Modified from Vanilla Pudding, Betty Crocker’s Cookbook: Bridal Edition