Not your mammas recipe, turn up the heat with our jams!

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JAM FILLED THUMBPRINT COOKIES

INGREDIENTS:
INGREDIENTS
1 cup (2 sticks) unsalted butter, room temperature
2/3 cup granulated sugar
2 large egg yolks
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
6 ounces (or so) assorted jam – try our Hot Licks Raspberry Jam or Blackberry Habanero

DIRECTIONS:

  • Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone mat.
  • Beat together butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 2 to 3 minutes. Beat in egg yolks and vanilla extract. Add flour and salt and mix until incorporated and dough comes together in a ball.
  • Form dough into 1-inch balls and arrange on prepared baking sheet. Flatten balls slightly with your thumb or the back of a small spoon, leaving an indentation in the center.
  • Bake cookies for 8 to 10 minutes or until bottoms are just barely golden. Remove baking sheet from oven. If indentations look shallow, further define them with the back of a spoon and then fill each with approximately 1/2 teaspoon jam. Bake for an additional 3 to 4 minutes, or until jam melts slightly and edges of cookies are lightly golden. Transfer cookies to wire racks to cool.
  • Recipe and photo by www.loveandoliveoil.com

GRILLED CHEESE WITH BACON & JAM

INGREDIENTS:
INGREDIENTS
1 pound Bacon, cut into ¾-inch pieces
1½ cups diced onion
Spicy Hot Licks Blackberry Habanero Jam
2 tablespoons Dijon mustard
Good quality white bread
butter
American cheese
Cheddar cheese
6 oz Brie cheese, sliced

DIRECTIONS:

  • Butter the outsides of each of the pieces of bread. Place a slice of cheese on the unbuttered side of 4 pieces of the bread. Spread some of the bacon and jam on top of the cheese. Divide the Brie between the sandwiches and layer on top of the jam, followed by a slice of American cheese. Place the remaining bread on top of the cheese, buttered side out.
  • Heat a griddle over medium-low heat. Cook the sandwiches until golden brown and the cheese has melted. Enjoy!

JELLY FILLED DONUTS

INGREDIENTS:
2 tablespoons active dry yeast
1/2 cup milk (100 degrees to 110 degrees)
1/3 cup + 1 teaspoon sugar
2 1/4 cups all-purpose flour
3 large egg yolks
2 tablespoons unsalted butter, room temperature
2 teaspoons salt
3 cups vegetable oil
1 cup spicy Hot Licks Raspberry Jam

DIRECTIONS:

  • Place yeast, warm milk, and 1 teaspoon sugar in a small bowl. Set aside until foamy and doubled in size, about 15 minutes.
  • Place flour in a large bowl. Create a well in the center and add eggs, yeast mixture, 1/4 cup sugar, butter, and salt. Using a wooden spoon, stir dough starts to come together and is sticky. Flour a work surface and knead until dough is smooth, soft, and bounces back when poked with a finger, about 8 minutes (add more flour if necessary). Place in a lightly oiled bowl; cover with plastic wrap. Set in a warm place to rise until doubled, 1 to 1 1/2 hours.
  • Lightly flour a work surface, roll dough to 1/4-inch thickness. Using a 2 1/2-inch-round cutter, cut 20 rounds. Cover with plastic wrap; let rise 15 minutes.
  • In medium saucepan over medium heat, heat oil until a deep-frying thermometer registers 370 degrees. Using a slotted spoon, carefully slip 2 rounds into oil. Fry until golden, about 40 seconds. Turn doughnuts over; fry until golden on other side, another 40 seconds. Using a slotted spoon, transfer to a paper-towel-lined baking sheet. Roll in sugar while warm. Fry all dough, and roll in sugar. Fill a pastry bag fitted with a #4 tip with jam. Using a wooden skewer or toothpick, make a hole in the side of each doughnut. Fit the pastry tip into a hole, pipe about 2 teaspoons jam into doughnut. Repeat with remaining doughnuts.

MORE JAMSCRUMPTIOS RECIPES

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Sweet & spicy cream cheese blackberry habanero appetizer

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The holiday season is in full affect. Your party invitations are piling up and there is one thing you have to do – ‘BRING AN APPETIZER’. Well, we have a really easy, delicious appetizer recipe you can change up at a moments notice. All you need are three ingredients: Jam, cream cheese and crackers. BUT, don’t just use any jam – try a sweet and spicy jam like our Blackberry Habanero – this will not disappoint. Warning, it is spicy and you may need a side of eggnog to help cleanse your tongue. Here is the recipe… Enjoy!

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Pick your jam! Hotlicks Blackberry Habanero Jam is so flavorful it will have your mouth bursting in pleasure and pain. The sweetness is then taken over by a spicy, hot habanero flavor complimenting the blackberry flavor. Leaving a kick in your mouth with the sweetness of the fruit.

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So easy – just take your favorite block of cream cheese and smother it in Hotlicks Blackberry Habanero Jam (or your favorite spicy jelly). These flavors compliment each other so well.

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Serve with side of pears and your favorite crackers. So delicious and appealing to the eyes with these bright colors. 

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SPICE + CHOCOLATE + ICE CREAM = Summer!

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This recipe produces cookies and pecans that have a noticeable, but not overwhelming, heat. If you’re comfortable with medium-heat salsas, these will probably be perfect for you. If you like less spice, feel free to decrease the cayenne by half, and if you like more, increase it by a bit to really feel the burn! I like making these sandwiches with cinnamon ice cream, but coffee or chocolate ice cream would also be delicious.
Author: Elizabeth LaBau
Ingredients
  • 4 oz unsalted butter, cubed
  • 6 oz semi-sweet chocolate, coarsely chopped
  • 7½ oz (1 cup) packed brown sugar
  • 2 eggs, at room temperature
  • 1 tsp vanilla extract
  • 4¼ oz (1 cup) all-purpose flour
  • 1 oz (1/3 cup) unsweetened cocoa powder
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground cayenne pepper
  • ½ cup miniature chocolate chips (can substitute finely chopped chocolate)
For the Spicy Candied Pecans:
  • 2 cups pecan pieces or halves
  • 1 tbsp butter
  • 3 tbsp dark brown sugar
  • ½ tsp ground cinnamon
  • ½ tsp ground cayenne pepper
  • 1.5 tbsp real maple syrup
  • 1.5 tsp kosher salt
  • 1 quart ice cream, flavor of choice
Instructions
To Make the Spicy Chocolate Cookies:
  1. Preheat the oven to 350 F, and cover two baking sheets with parchment paper. Combine the butter and semi-sweet chocolate in a large microwave-safe bowl. Microwave in 30-second intervals, stirring after every 30 seconds, just until the butter and chocolate melt. Stir until smooth, then set aside for a few minutes to allow the chocolate/butter to cool to lukewarm.
  2. Add the brown sugar and whisk it in. Add the eggs one at a time, whisking well after each addition. After the last egg is added, keep whisking until the mixture becomes smooth and shiny, like chocolate pudding. This might take 1-2 minutes of steady whisking. Add the vanilla and whisk it in.
  3. In a small bowl, sift together the flour, cocoa, salt, cinnamon, and cayenne. Add the dry ingredients to the wet ones and stir them together with a spatula. Finally, add the mini chocolate chips and stir them in.
  4. Scoop large spoonfuls of dough onto the baking sheet. You should get about 24 cookies from this batch. Bake the cookies for 9-10 minutes at 350 F, until the outside is puffed and shiny, but the center is still soft. Cool the cookies completely before assembling the ice cream sandwiches.
To Make the Spicy Candied Pecans:
  1. Preheat the oven to 350 degrees. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Spread the pecans on the baking sheet and toast them in the oven until dark and fragrant, about 10 minutes. Stir every 3 or 4 minutes.
  2. While the pecans are toasting, prepare the coating mixture. Microwave the butter in a large microwave-safe bowl until melted. Stir in the brown sugar, maple syrup, cinnamon, salt, and cayenne.
  3. Once the pecans are fragrant, remove them from the oven and pour the hot nuts into the coating mixture. (Be careful as it might splutter and hiss.) Stir until the nuts are evenly coated, and pour them back onto the foil-lined baking sheet and spread them in an even layer.
  4. Bake for another 10 minutes, stirring after every 3-4 minutes. After 10 minutes, remove the nuts from the oven and allow them to cool and crisp up on the baking sheet.
To Assemble the Sandwiches:
  1. Coarsely chop 1 cup of spicy pecans. Let the ice cream sit at room temperature for 5 minutes, just until it starts to soften slightly. Place 1 scoop of ice cream on top of a cookie, and top it with a second cookie. Press down slightly so the ice cream is squished to the edges of the cookie. Take a handful of chopped nuts and press them into the sides of the ice cream. Serve immediately.

Irish Cream Hot Fudge Cupcakes

This just might be what is at the end of the rainbow – Happy St. Pattys Day!

Source: SprinkleBakes original recipes
Yield: 6 muffin-sized cupcakes
Prep: 1 hour 15 minutes, plus chilling time for ganache

The cake portion of this cupcake reminds me a little of a brownie, but they’re not as dense.  They bake up with a crackled top, but inside they’re fluffy with a deep chocolate flavor.  You won’t use a whole egg since this is a small batch recipe, so you’ll need to measure out a portion. To do so, lightly beat a whole egg in a small cup then pour the egg into the measuring spoon. If you’d like to shortcut this recipe, buy prepared chocolate sauce and stir in a little Irish cream for flavor.

Cakes
1/2 cup Irish Cream liqueur, or two mini bottles (50 ml each)
3 tablespoons well-beaten egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
2/3 cup plus 2 tablespoons granulated sugar
1/4 cup plus 2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter, softened
1/4 cup strongly brewed coffee
  1. Preheat oven to 350°F. Line a muffin tin with 6 large muffin papers.
  2. Place Irish Cream liqueur, egg, and vanilla in cup; beat together vigorously with a fork, set aside.
  3. Whisk together flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl. Add butter and liquid mixture; beat with an electric mixer on low speed until dry ingredients are moistened.  Add coffee and beat again until well incorporated. Scrape down the sides of the bowl using a rubber spatula and beat well again.
  4. Divide batter between muffin cups.  Bake for 25-27 minutes or until cupcakes spring back when pressed in the center. Cool completely on a wire rack.

Chocolate ganache filling

1/3 cup plus 2 tbsp. heavy cream
1 cup milk chocolate chips
2 tablespoons butter
2 tablespoons Irish Cream liqueur (about half a mini bottle)
  1. Combine heavy cream and chocolate chips in a medium saucepan or a microwaveable bowl.  Heat on medium low until chips are melted and can be stirred smooth.  If using the microwave, heat at 30 second intervals until completely melted and mixture can be stirred smooth.  Add butter in pieces and stir until melted.  Add Irish cream.  Stir well.  Refrigerate until ganache is thickened but still fairly soft (see video).
  2. Cut a large divot out of each cupcake and fill with ganache.  Discard cake piece or save them for breakfast tomorrow (smile).

Irish cream frosting

2 sticks unsalted butter, softened
3 cups confectioners’ sugar
1/4 cup plus two tablespoons Irish cream (about 1 1/2 mini bottles)
1 tsp. vanilla extract
  1. Combine butter and confectioners’ sugar in a large bowl and mix on low speed with a hand mixer until just combined.  Gradually add in Irish cream.  Scrape down sides of bowl  and mix in vanilla.  Beat on high speed until light and fluffy.  Transfer to a piping bag fitted with a large closed star tip.  Pipe frosting over the surface of the cupcakes.

Irish cream hot fudge sauce

1/2 cup unsweetened cocoa
1/4 cup milk chocolate chips
1/3 cup plus 1/4 cup granulated sugar
1/2 cup coffee
1/2 cup Irish cream (2 mini bottles)
  1. Combine all ingredients in a medium saucepan and place over medium heat.  Whisk to incorporate.  Bring to a boil and let bubble one minute.  Remove from heat and let cool slightly before pouring into the empty Irish cream bottles.
  2. Pour a scant 1/4 cup of hot fudge sauce in each empty Irish cream bottle.  Turn them upright and press the bottle neck into the frosting and down to the chocolate ganache filling.  Sprinkle with cocoa powder and serve.

There’s a few things to remember when making these.

  • When you remove the bottle cap, there’s an aluminum ring that stays attached to the bottle neck. That piece should be removed, and can be easily snipped off with a pair of work scissors (I wouldn’t use your best cloth-cutting scissors for this).
  • The sauce can be made in advance and then warmed on the stove-top or in a 4 cup measure with a spout in the microwave just before serving. The hot sauce shouldn’t be screaming hot, so don’t heat it for too long.
  • The sauce should not be re-heated in the bottles in the microwave.  This will cause the sauce to bubble over. Also, there’s foil on the label (hellooo sparks!) and that’s a possible fire hazard in the microwave.
  • As stated before, you can serve these with wooden picks in case the sauce has cooled.  We had no problems without – just a squeeze and a shake is required when the sauce is still warm.
  • Serve these on a plate with an extra napkin. They can be a little messy, but there’s nothing wrong with licking frosting and ganache from your fingers. Modest guests will want a napkin.

Chili Jerky

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  1. Original recipe makes 4 serving
    • 1 tablespoon chili powder

    • 1 tablespoon garlic powder

    • 2 teaspoons cracked black pepper, or to taste

    • 1 pound lean beef sirloin tip, sliced into 1/8 inch strips

    • 1/2 cup brown sugar

    • 2/3 cup soy sauce1/4 cup teriyaki sauce
    • 1/4 cup Worcestershire sauce

    • 1/3 cup balsamic vinegar
    • 5 tablespoons liquid smoke flavoring
    • 1/2 cup pineapple juice
    • 1 teaspoon red pepper flakes, or to taste (optional)
    In a small bowl or cup, mix together the onion powder, garlic powder, and some cracked black pepper. Season the meat lightly, using only part of the mixture. Reserve the remaining spices. Place into an airtight plastic container or bowl, and refrigerate.

  1. In a saucepan over medium heat, mix together the brown sugar, soy sauce, teriyaki sauce, Worcestershire sauce, balsamic vinegar, liquid smoke flavoring and pineapple juice. Heat until the brown sugar has completely dissolved. Refrigerate marinade until cool.
  2. Pour cooled marinade over the seasoned meat, and mix by hand to coat. Seal the bowl, and refrigerate for at least 3 hours.
  3. Arrange the beef strips on the rack of a dehydrator, and sprinkle with a little bit more of the spice mixture and red pepper flakes if using. Dry for 5 hours, or to your desired dryness.

Photo by Pinterest

FOOTBALL Bacon-Wrapped Li’l Smokies with Brown Sugar and Maple Glaze

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1 lb Li’l Smokies
12 oz center-cut bacon

Glaze:
1/3 cup brown sugar
1/4 cup maple syrup ( the real stuff!)
1 TBSP Dijon mustard
Pinch of cayenne (optional)

Empty the Smokies onto some paper towels and blot them dry. Dry Smokies will allow the bacon to adhere better. Place the dried Smokies in a single layer (keeping them separated) onto a small cookie sheet. Place in the freezer for 45 minutes.

While the Smokies are in the freezer, cut the bacon into thirds. Separate each piece of bacon and place it on a large cookie sheet in a single layer. The well chilled Smokies and bacon will help to keep everything from getting too slippery when your wrap the Smokies later. Put the bacon in the fridge for at least 30 minutes.

When it is nearly time to take the Smokies out of the freezer, preheat the oven to 350F. Line a rimmed sheet pan with heavy-duty aluminum foil. Make the glaze by whisking together the brown sugar, maple syrup, mustard, and cayenne (if using). Whisk the mixture well to ensure that the larger pieces of brown sugar have broken up.

Wrap a piece of bacon around each Smokie, pressing firmly on the final edge of the bacon to better ensure it does not spring open during baking. Try not to stretch the bacon when wrapping the sausages. Place the bacon-wrapped Smokies onto the foil-lined sheet pan, seam-side down. Continue with the rest of the bacon and Smokies. Using a spoon, put a little bit of the thick glaze on top of each bacon-wrapped Smokie – trying to coat each one evenly. You should have just enough glaze to do the entire batch.

Bake the Smokies for about 35 minutes or until they are lightly brown on top. Immediately transfer the Smokies to a serving plate or a slow cooker set on low to keep warm. These a very addictive. I apologize in advance.

Photo & Recipe by Cooking Ventures

Spicy Chipotle Hot Chocolate

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Spicy Chipotle Hot Chocolate

This Spicy Chipotle Hot Chocolate Recipe is great for winter weather and the holiday season. Filled with sugar and spice and everything nice! Feel free to replace the whole milk with your choice of almond or soy. You can top this off with a dollop of real whipped cream and sprinkle some chipotle and cinnamon on top.

YIELD: 2-3 small mugs

PREP TIME: 05 min

COOK TIME: 10 min

TOTAL TIME: 15 min

Ingredients:

2 1/2 cups whole milk
2/3 cups semi-sweet chocolate chips
1/4 tsp ground chipotle
1 tsp ground cinnamon

Directions:

In a medium sauce pot, heat milk on low and simmer. Once milk is heated, add the semi-sweet chocolate chips and stir until melted.

Mix in the chipotle and cinnamon and stir until well combined. Mix vigorously to help the ground spices dissolve.  Remove from heat, pour into a large measuring cup with a spout for easier pouring or individual cups ready for serving.

For a less rich drink, use less semi-sweet chocolate chips.

Photo & recipe courtesy of http://www.sweet-remedy.com/