Choc Peanut Butter Aaron Spelting Cookies

Baking, Dessert, Emmy Gold, Emmy Gold: The Gold Wing, Snack

And now, the end of The Gold Wing is here and I thought it best to once again go back in time and celebrate with someone that has faced their final curtain – Toto that into My Way, would you? – my dear friend Aaron Spelling.

As you know, I’ve long been a friend of the Spelling Dynasty and my catch-up with Loni – who played Candy in Tori’s hit show So Notorious – reminded me that Aaron has a couple of Emmys to his name, despite creating some of the most iconic TV shows of our time.

I used my time in the purring delorean to finalise my tips for the best series gongs, settling on an ASP clean sweep as The Marvelous Mrs. Maisel takes Comedy, The Handmaid’s Tale goes back-to-back for Drama and The Assassination of Gianni Versace: American Crime Story is honoured for Limited Series. I found things more difficult for Talk and Sketch Series, eventually decided Variety Talk would go to Last Week Tonight with John Oliver and At Home with Amy Sedaris will/should surprise for Variety Sketch.

Oh and I obviously am backing RuPaul’s Drag Race but that should come as a surprise to absolutely no one.

By the time I arrived at the epic Spelling Compound, I was so overjoyed to see Aaron one last time that I didn’t want to let him go. I desperately danced around filling him in on what I had been up to, lest I set off a butterfly effect, eventually shoving Choc Peanut Butter Aaron Spelting Cookies into our mouths to avoid any issues.

 

 

Inspired by a delicious Nigella classic, these babies are decadent, rich and a little bit healthy – yay spelt! – so you can devour them without feeling to guilty. And while that is a total lie, just buy it … because they are worth it.

Enjoy!

 

 

Choc Peanut Butter Aaron Spelting Cookies
Serves: 2 nostalgic friends, or 6-8 normal people.

Ingredients
150g peanut butter chips
125g dark chocolate
125g spelt flour
25g cocoa
½ tsp bicarb soda
pinch of kosher salt
60g unsalted butter, at room temperature
125g muscovado sugar
2 tsp vanilla extract
2 eggs, still cold

Method
Chuck the peanut butter chips in the freezer and preheat the oven to 160°C.

Melt the dark chocolate in a bowl and leave to cool a little, and combine the flour, cocoa, bicarb and salt in another bowl. In the bowl of your stand mixer, cream the butter, sugar and vanilla for a couple of minutes, or until light and fluffy. Beat in the cooled chocolate until well combined before adding the cold egg. Scrape down the sides, reduce speed to low and carefully add in the dry ingredients, avoiding a mushroom cloud of flour at all costs. Remove from the stand and fold through the peanut butter chips until combined.

Dollop a tablespoon of dough on a lined baking sheet, leaving a large rim for spread, until full. Place the remaining dough in the fridge while you transfer the baking sheet to the oven for ten minutes and bake until just set. Leave to rest on the warm pan for ten minutes before transferring to a wire rack to cool.

Repeat the process until the batter is done, and then devour.

 

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Lucille Meatballs in Beer Sauce

Main, Pasta, Snack

I was balls deep in this year’s Emmy Gold celebrations – after successful dates with Reets, Jackie-Boy and Chevs – when I was struck with a horrid feeling while driving away from Chevs’ … I’ve never documented a time-travel enabled date with the undisputed queen of television, Ms Lucille ma’ fuckin’ Ball.

Yes guys – how this kind of thing still comes as a shock to you, I will never know – I was a dear friend of Lucille Ball. I mean, probably even her best friend. The bestest.

I first met Lucille in the 30s while co-starring in the play Hey Diddle Diddle – where I was fired for diddling the director. While I was surrounded by scandal, Luce stood by my side and when the play was shut down after a week in DC, I escorted her to film the Too Many Girls which co-starred a friend of mine, Des.

Again, yes – of course it was me that introduced Lucy and Desi.

Anyway, given I wanted to see Luce at her best, I set the delorean for the ‘50s so we could catch up while they filmed a ep of I Love Lucy. It was such a joy to see them in a happy, successful time and it filled me with unending joy.

As this is the second date where I can’t reference the year, on account of the butterfly effect, I was left to run the odds all on my lonesome in the DeLorean. As she is the queen of comedy, I got to thinking about the female comedy awards. While I feel Pamela Adlon would prove an amazing person to end Jules’ streak, I can’t see anyone pipping her this year. Obviously Kate McKinnon is taking out supporting again, if only for her rendition of Hallelujah which made me cry for an hour.

Given that Luce was also the head of a production company – hallelu, desilu – I figured she’d be cool with me exploring the behind the cam odds. Donald Glover will win directing for a comedy, Jonathan Nolan (or the Duffer to hedge my bets) for drama, Don Roy King for SNL for Variety and Jean-Marc Vallée for Limited Series, Movie or Dramatic Special.

Seriously – it was an action packed date, which called for an extremely special Judd family favourite – after Luce cooked it for us in the ‘70s – my Lucille Meatballs in Beer Sauce.

 

 

Moist, zingy and entirely sweet, these babies are the perfect thing to pop in your mouth while filling a hole … or catching up with a departed friend and running the odds in a defunct car.

Enjoy!

 

 

Lucille Meatballs in Beer Sauce
Serves: 4.

Ingredients
500g beef mince
1 onion, grated
⅓ cup quick-cook oats
1 egg, lightly whisked
½ tsp ground allspice
1 tbs each of olive oil and butter
40g French onion soup mix
1 ½ cup beer
1 tbs brown sugar
1 pinch ground nutmeg
¼ cup sour cream
500g spiral pasta

Method
Combine the mince, onion, oats, egg and allspice in a bowl and scrunch to combine. Shape into walnut sized balls and allow to chill in the fridge for half an hour.

When raring to go, get a large pot of salted water on to boil and heat the oil and butter in a large pan over medium heat. Lightly fry the chilled balls in the hot, frothy liquid for a couple of minutes on each side, or until browned and glossy. Sprinkle with the soup mix and pour over the beer, stirring once the froth has subsided. Add the brown sugar, nutmeg and cook, stirring, for a further half an hour.

In that time, cook the pasta to packet instructions, drain and return to the pan with a small knob of butter. When the pasta is done and the balls cooked through, add the sour cream to the balls and stir to combine.

Serve the saucy, wet balls on a bed of buttered pasta … and devour.

 

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