Tag: Things High Asses Create
Smoked Pineapple
Smoked Pineapple
Believe it or not, pineapple turns out great in a smoker. I coated fresh pineapple rings in brown sugar. Using pecan wood, I smoked the rings for about 2 hours. The tops of the pineapple start to caramelize from the brown sugar. Once I pull them out of the smoker, they get drizzled with honey and sprinkled with toasted sesame seeds.
Equipment
- Electric Smoker
Ingredients
- fresh pineapple rings cored; 1” thick
- brown sugar
- honey
- toasted sesame seeds
Wood Chips
- pecan
Instructions
- Pat the pineapple dry with paper towels. Dip one side into a plate of brown sugar.
- Place the pineapple rings on a rack. Let sit at room temp for 30 minutes.
- Preheat your smoker to 250 degrees. Smoke the pineapple for 2 hours.
Chocolate Zucchini Bread
Chocolate Zucchini Bread
Yep. I woke and toked again. And what came of it was this delightful chocolate zucchini bread with 420 butter, because why not continue the day in a numbing state. I make this zucchini bread quite often. Sometimes it has cocoa powder in it. Sometimes it doesn’t. Same with chopped pecans or walnuts. Sometimes you feel your nuts. Sometimes you don’t.
Ingredients
- 1 1/4 cup flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 3/4 cup sugar
- 1/2 cup 420 butter or oil
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 medium zucchini grated; water squeezed out
Instructions
- Mix together the flour, cocoa powder, baking powder, baking soda, and cinnamon. Set aside.
- In another bowl, mix together the sugar, oil, eggs, vanilla, and salt.
- Slowly mix the dry ingredients into the wet ingredients.
- Mix in the grated zucchini.
- Grease a bread pan. Preheat the oven to 350 degrees. Pour in the batter.
- Bake for 45 minutes. Let cool on a wire rack for an hour before slicing.
Chocolate Peanut Butter Cookies
Chocolate Peanut Butter Cookies
Sometimes when I get too baked, I like to bake. And the decision this time around will be to bake some cookies. I came up with these on the spot; pretty much trying to use up what I have sitting in my cupboard. I wanted the cookie to be chocolate, so I mixed in cocoa powder with the dry ingredients base, which is flour, baking powder, and salt. The base of the wet ingredients are eggs, butter, sugar, and vanilla. (If you were to make regular chocolate chip cookies, you’d use brown sugar.) I had peanut butter chips, chocolate chips, and walnuts. Mix those in, and now we have our cookie dough.Preheat your oven to 350 degrees. Drop clumps off the dough on a parchment paper lined baking sheet. Bake on the middle rack in your oven for 8-10 minutes. I yielded 24 cookies. I must say that my cookies were fairly large, so you could possibly even get 3 dozen if you want smaller cookies.
Servings: 24 cookies
Equipment
- cookie dropper
Ingredients
- 1 cup butter or green butter; softened
- 1 1/2 cups sugar
- 2 large eggs
- 2 tsp vanilla
- 2 cups flour
- 2/3 cup cocoa powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1 cup peanut butter chips
- 1 cup chocolate chips
- 1/2 cup walnuts (optional) chopped
Instructions
- Mix together the flour, cocoa powder, baking powder, and salt.
- In a separate bowl, mix together the butter, sugar, eggs, and vanilla.
- Mix the dry ingredients into the wet ingredients.
- Mix in the chips and walnuts.
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Using a cookie dropper, drop equal amounts of the cookie dough on the pan, about 2 inches apart from one another.
- Bake on the middle oven rack for 8-10 minutes.
