Peanut Butter Sriracha Cookies recipe

This sounds like something I need to make this holiday season. All too often, I hear people comment, “Oh, man! Sriracha makes everything better… except desserts.” Time to get your horizons widened and your mind blown. My book has recipes for Peach-Sriracha Sorbet and Spiced Sriracha Truffles, but this recipe for Peanut Butter Sriracha Cookies from The Sugar Pixie is nothing short of pure genius.

An early test batch was deemed too hot. I know what you’re thinking – “Too… hot? What does that even mean? Does not compute.” – but trying to scale back the rooster sauce actually inspired further genius:

I wanted to see if I could tone down the heat and maybe add some extra flavor. So we tried the cookies with a bit of Nutella on them and they were equally excellent, so maybe if you’re looking to cut the heat try adding some mini-chocolate chips to the batter. Marshmallow fluff in the middle? The ideas are endless!

I’m also curious to try this with almond butter or cashew butter. Whatever goes into it, it’s going to be an absolute pleasure showing all my doubtful friends just how friggin awesome Sriracha can be in desserts!

Peanut Butter Sriracha Cookies recipe [TheSugarPixie.net]
Follow The Sugar Pixie on Facebook or @thesugarpixie on Twitter

Sriracha Chicken Recipe

Check out this delicious recipe for Sriracha Chicken, written up by Kaitlin, the “Whisk Kid” (also quite the photographer!). Adapted from a Bon Appetit recipe for piri piri chicken, this version is baked (although you could easily grill it if you felt so inclined). Besides sitting in a cozy marinade of Sriracha AND Tabasco (plus garlic and other goodies!), it gets tossed with a glaze of butter, cilantro, garlic, lemon juice, and a touch more Sriracha sauce once it’s done cooking.

Sriracha Chicken recipe [Whisk Kid]
Follow @WhiskKid on Twitter

Chocolate Sriracha Shortbread

Gourmet magazine (rest in peace) had a recipe for Chocolate Chipotle Shortbread a while back. The genius blogger that is Bitter Endive made a simple swap to turn it into Chocolate Sriracha Shortbread, and it sounds delicious.

“If you’ve read past posts, you’ve probably realized that I will find a way to incorporate Sriracha into almost everything I make. It’s an illness, really. I’ve destroyed more than a couple of meals that way.”

Wait, what? Destroyed meals with Sriracha? I don’t follow…

But, it’s not a bad thing if the recipe is supposed to have chili, though right? Why, then I’m just reinterpreting a recipe. And there is nothing wrong with artistic reinterpretations. I just substituted chipotle chili powder with delicious, delicious Sriracha.

OK, you’ve redeemed yourself. You almost lost me there…

Chocolate Sriracha Shortbread recipe (Bitter Endive)

Can you finish an entire 28-ounce bottle of Sriracha in one day? Check out this blog post from The Smoking Tongue where he attempts to do just that! Breakfast consisted of an impressive 11-egg omelet (but “only 5 of the 11 yolks to cut down on calories” – ha!) and a few left over potatoes, completely drowned in Sriracha as the picture shows.

“Sriracha sauce is the reason I began this blog. I’ve often gazed in the eyes of this rooster, wondering if I could eat the whole thing. One bad idea led to another, and the blog was born.”

Check out the rest of his Sriracha drenched day and see if he somehow made it through. I LOVE me some Sriracha, but I don’t think even I could get through an entire bottle in a day! [Rooster Sauce Challenge @ The Smoking Tongue]