Thursday, October 28, 2010

Liquid Fire Habanero Hot Sauce

In a previous post, I stated how excited I was that I finally got some habaneros from my plant at home. But there is something I didn't realize about these plants and that is they produce A LOT of peppers at one time. So with 30 peppers in my fridge, the obvious question came about....What the hell do I do with 30 habanero peppers? I don't even care for spice food that much. But fortunately I have friends who do, so I decided to make some hot sauce.


12 habanero peppers, seeded and chopped
1 (15.5 ounce) can sliced peaches in heavy syrup
1/2 c dark molasses
1/4 c. yellow mustard (the original recipe calls for 1/2 cup but after reading the reviews of how strong the mustard taste was, I cut it down)
1 cup distilled white vinegar
2 Tbsp salt
2 Tbsp paprika
1 Tbsp black pepper
1 Tbsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground ginger
1/2 tsp ground allspice

1. Removed seeds from the habaneros and chop.
2. Mix everything in a blender or food processor.
3. Pour into containers and let it set for about 8 hours in the fridge.



This stuff kind of reminds me of the "Wake Up Juice" in Back to the Future 3 used to wake up Doc after he passed out in a bar after one shot of whiskey. Anyways...the recipe is quick and easy. A few tips...use gloves when cutting the peppers to avoid spice burn. And wash your hands thoroughly! I washed my hands after and but apparently still had some juice on my hands. I then rubbed my eye which was a mistake! My eye burned for 30 minutes!


Original Recipe
. Thanks Bob!

Garlic Rosemary Pumpkin Seeds

It's almost Halloween! Time to carve those pumpkins. But what to do with all of those seeds? Bake them and save them for later for a yummy treat. These are so good they're addicting. Plus it makes your kitchen smell wonderful in the process. Make sure to clean the pumpkin seeds and lay them out on a piece of parchment paper or foil and leave overnight to dry.



Sunday, October 17, 2010

Spooky Treat: Eyeballs

For this weeks tailgating, I wanted to do something Halloween inspired. I came across this cute little recipe for peanut butter balls dipped in white chocolate and decorated with chocolate chips and icing to look like eyeballs.

This recipe is straight forward with simple ingredients, however when it came to melting the white chocolate, is where I suggest doing a different method than the recipe. It asks to melt the chocolate in 30 seconds intervals in the microwave, stirring each time. Doing this for 3 minutes, the chocolate never fully melted, and it was only on the side of the bowl where the chocolate was soft enough to dip the peanut butter balls. On top of this you have to keep microwaving as you go, which honestly gets annoying the third or forth time. This recipe also calls for dying the white chocolate with food coloring to use to decorate the peanut butter balls. This would be very difficult consider how hard the chocolate was to work with. I used gel icing instead.

Considering this technical difficultly, this is a quite yummy recipe. It tastes just like a Reese peanut butter cup. My only suggestion is to instead melt the chocolate over the stove instead. Just be careful to not burn the chocolate.

1.5 c. creamy peanut butter (I bet this would be good with chunky too)
0.5 c. butter, softened
1.5 c. confectioners sugar, sifted
1 Tbsp vanilla extract
12 ounces white chocolate
2 Tbsp. shortening
Semi sweet chocolate chips
Blue/green/red gel icing

1. Beat the peanut butter and the butter with an electric mixer until smooth. Add the vanilla and sifted sugar slowly to the peanut butter while mixing. Cover and refrigerate for 30 minutes.
2. Roll chilled peanut butter into balls and place a baking sheet lines with wax paper or non stick foil. Chill for another 30 minutes.
3. Melt the white chocolate and shorting in the microwave in 30 second intervals , stirring after each interval, for about 2 to 3 minutes.Dip each ball into the chocolate and place on the wax baking sheet.
4. Place a semi sweet chocolate chip on the top of ball for the pupil.
5. Let chocolate set (can put back in the fridge). This takes about 5 minutes. Using the blue/green gel icing, make the iris around the chocolate chip. Use the red gel icing to make them look bloodshot.
5. Stuff face.


Original Recipe From AllRecipes.com

Thursday, October 14, 2010

UPDATE: Pumpkin Spice Whoopie Pies

This past weekend for the LSU game, I got a chance to make the Pumpkin Spice Whoopie Pies. I didn't follow the recipe as usual (aka I didn't put vanilla in the frosting because I ran out), but considering I thought they turned out quite tasty. The recipe makes about 12 medium size whoopie pies, so I had to double the recipe for tailgating.

This is a very easy recipe and took me about two hours to make the 24 pies and I didn't have any left at the end of the day. :) I highly encourage giving this recipe a try.