Chocolate Chili Popcorn

Not a single picture I attempted to take of this recipe came close to showing just how awesome it actually tasted.  I promise you, if you like popcorn, chocolate and anything spicy, you will love this.

I'm not even that huge a fan of chocolate, minus the occasional craving or two, but I could not stop eating this - the combo was so absolutely delicious I want to make some more right now!!

What You'll Need:

Popcorn 

Chocolate

Sugar

Hot Sauce - your choice. I did some Bhut Jolokia and some crushed home grown Thai chili peppers.

Your Directions To Greatness:

 So initially, I opted to go with a bag of microwave popcorn. Either my microwave sucks, or the entire box of popcorn is bunk because I wasn't getting a full bag of popped popcorn. By the third bag in, I gave up and threw the kernels in a pot with some olive oil and was totally entertained watching it pop. I know this may be weird, but I have never popped popcorn this way. Ever. Pretty damn cool. 

While your popcorn is popping, you can begin working on the next step.  How much sugar, chili and chocolate you  use is up to you. For the chocolate, I used Wiltons Chocolate Candy Melts, about 1/2 the bag. You can use any chocolate really, like the little chocolate chips you bake in cookies.  Melt in the microwave at 30 second intervals and don't forget to stir. 

Mix your sugar and chili together until completely blended. Taste it... not spicy enough, add more. Too spicy, then you're SOL... I suppose add more sugar. I actually ended up adding far more (the Bhut Jolokia) than what I have shown in the image above (crushed Thai peppers).

By now your microwave should be calling you. Your chocolate is ready.  Pour it over the popcorn, mix well and then add the sugar/chili mix.

Here's what you get. A couple bites in, you should be able to taste the spice. If you don't, you're doing it wrong.

Enjoy!

Sriracha Peanut Butter Cookies

(Original Recipe from The Sugar Pixie)

By now everyone knows what Sriracha is, you know, Rooster Sauce...  and if you don't know, you should probably try it. It goes great with almost everything, like ketchup. Even in ketchup.  And on eggs, and rice, and noodles, and soup, and peanut butter cookies...  ??   Apparently so.  I found this recipe by The Sugar Pixie, and really I couldn't wrap my head around the idea at first.  But then I thought, it has to be good - especially because the hoisin dipping sauce used for the fresh garden rolls I eat have peanut butter and Sriracha..  so its got to be good. Has to be. Must be.

WHAT YOU'LL NEED:

• 1 cup of peanut butter
• 1 cup of sugar
• 1 large egg - lightly beaten
• 1 tsp vanilla extract (optional)
• 1 tsp of Sriracha (more/less depending on you)
• Granulated sugar for dipping.

* NOTE - you can use any peanut butter cookie recipe

DIRECTIONS:

• Preheat the oven to 350 degrees.
• Mix the peanut butter and sugar together first.
• Slowly add in the egg, vanilla, and Sriracha. 
• Scoop out about 1.5 tbs of dough and roll into a ball.
• Dip the top of the balls into the granulated sugar and place them 1.5 inches apart on the baking sheet.
• Flatten the dough balls and make a cross pattern on the cookie with a fork.
• Bake for 10-12 mins. The edges should be golden brown.
• Let them cool for a few minutes then transfer to a cooling rack.

You're either going to love it or turn your nose up. Luckily for me, they weren't favored very much by everyone else in my house....more delicious greatness for me!!