Whisk together the flour, baking powder, and salt in one bowl, and in another bowl, cream together the butter and powdered sugar. Add the eggs and vanilla to the butter and powdered sugar, and then slowly stir in the dry ingredients and mix until you’ve got a nice combined dough.
At this point, split the dough into two pieces. Wrap one half in plastic wrap, and put it into the fridge to chill. Add the sriracha and red food dye to the other, and mix until you have an even red dough. Wrap and chill this one as well until you’re ready to make your cookies (one hour minimum).
Take your doughs out from the fridge, and preheat to 350 degrees once you’re ready to use them. Take small balls off of the sriracha and plain doughs, and roll them into thin, several inch long ropes. Then, place the ropes next to each other, and then twist together (see picture 3), curving the top down to look like a candy cane. Repeat until you run out of dough.
Bake your candy canes for 12 minutes, and enjoy!
So, it’s finally cooled down enough to the point that I can actually use my stove for an extended period of time without sweating just by existing in the same room as it. As such, this afternoon will be stovemageddon.
We’ve finally got some really good potatoes at my local farmer’s market, so as such, it’s time to break out the potato recipes! And kids, you can’t go wrong with homemade potato chips. You just can’t. Especially when they have sriracha on them, not enough to make your tongue miserable, but enough to make it burn.
I’m making a pound of these (the 2nd batch just got taken out of the oven, and the 3rd will be going in shortly), but the recipe will give for appx 1/3 pound, as that’s how I had to put them in, batch wise. In general, you can mess around with the ratios on the coating as much as you want: just be sure you have a good 2 (oil): 1 (sriracha) ratio going.
Sriracha Potato Chips 1 lb chips = three batches of the below recipe, lasts 5+ meals as side, store in fridge, but bring to room temp/reheat to eat
1/3 lb red potatoes, sliced thin
2 T vegetable oil
½ T sriracha
Rinse and slice your potatoes first, preheating your oven to 400 (375 if your baby runs hot like mine) and lining it with aluminum foil. Meanwhile, mix your vegetable oil and sriracha together with a whisk. Don’t worry if it doesn’t fully incorporate (it will never be one smooth thing), but if you can get it looking like the one in pics 1 and 3, you’ll be good.
Dip your potato slices and line them up on your baking sheet, and sprinkle with salt. Put in your oven for appx 20 mins, until golden brownish. And then try not to eat it all at once. 😉
So, you’ll notice that I just made oatmeal at about eight in the evening (and not just any oatmeal, sriracha oatmeal). An explanation. I typically don’t eat breakfast, as I’m up at 6:30, out the door by 7:10, and there’s not a lot in terms of being able to make food at work, unless it involves reheating. Usually, all I’ll have is tea, and maybe a snack midmorning.
However, in the interest of at least, y’know, trying to have three meals a day, I’m going to try something this week at work. I made a double serving of oatmeal, and am gonna take it to work and attempt to reheat it for breakfast. The recipe recommends a fried egg with it, but I’m just gonna try and see how it is without before I decide whether or not to just fry up an egg in the mornings and bring it into work.
Also? Look for bulk rolled oats. I got a pound for 69 cents (lol), and this recipe used, at most, half of them. I also have a shitton of sriracha (due to the ex-roomie being something of a fanatic for it despite not having taste buds), and the rest of this should be in your pantry, so this is super cheap on top of it.
Sriracha Oatmeal Lasts ?? breakfasts, ate sporadically for two weeks and then it got mold
2 c rolled oats
4 c water
2 T soy sauce
2 T sriracha (plus more to top)
1 dash dried rosemary leaves
2 cloves minced garlic
In a small pot, combine all ingredients and bring to a boil. Once boiling, cover and reduce the heat to medium, so that it’s gently simmering. Stir occasionally, cooking until the liquid is absorbed and the oats are cooked through (appx five minutes).