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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Hulk Hogies

Baking, Bread

Given my passion for men in tight clothes or lycra, men holding each other in a homoerotic fashion and my undying love or sports, it should come as no shock that I am highly involved in the wrestling industry. And as such, am a dear friend of Hulk Hogan.

I’ve been trying to get Hulk out to visit since this anthropological patch of cyberspace began, but our busy schedules have always been working against us. Thankfully that all changed this week.

“Ben, my little hulkamaniac. I’ve got this weekend clear, you free to catch-up and hulk smash some food.”

While I feared he was succumbing to the ravages of old age, I was pleased to discover he was only referencing the release of Infinity War and making a hulk joke rather than confusing his catch-phrases with that of the big green guy.

Anywho, I’ve known Hulk forever and was closely involved with making him the star he is today. You see, I spent months lusting after him at the gym and eventual grew to notice he had other talents. Like his talent for clothed wrestling. I called the Brisco Brothers – who I worked with to bring the sex appeal to wrestling – and got him a spot at Hiro Matsuda’s gym. Bada bing, bada boom – he became and star, and us, the best of friends.

For years and years we’ve been catching up, plotting how to reinvigorate his career – damn, that is this week’s theme, no? – and share a deliciously carby cheat meal together. As such, I knew I couldn’t go past devouring some Hulk Hogies together on our date.

 

 

You know I have a passion for smashing warm buns against my face, but this would have to be one of my favourites. Well, when it comes to food at the very least. Soft and pillowy, this babies are the perfect bun for all occasions. And you know I mean all.

Enjoy!

 

 

Hulk Hogies
Makes: 8.

Ingredients
7g active dry yeast
1 ½ cups warm (30-40C) water
1 tbsp raw caster sugar
4 cups flour
1 1 /2 tsp kosher salt
2 tbsp vegetable oil

Method
Mix the yeast in a jug with half the water and sugar and leave to foam in a warm place for five to ten minutes.

Combine the flour, remaining sugar and salt in the bowl a stand mixer and slowly stir through the foamy mixture, remaining water and vegetable oil until everything is wet. Pop the dough hook into the mixer and knead for five minutes or so, or until smooth and elastic. Place the dough in a large greased bowl, cover and leave to prove for an hour or so, or until doubled in size.

Punch down the dough and divide into 8 equal pieces. Shape them in an oval and place on a lined baking sheet, leaving room for them to grow. Using scissors, cut a gash in the top of each roll before covering and allowing to prove for half an hour.

Preheat oven to 200C.

Once puffed, transfer the buns to the oven and bake for fifteen minutes, or until lightly golden. Remove to wire racks to cool slightly before slicing and devouring.

 

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Rhiyan Carrackers

America's Next Top Model, America's Next Top Model 24, Baking, Side, Snack

Previously on America’s Next Top Model, Liz and Rhiyan spent the episode having emotional breakdowns, with Liz struggling with life in the house and Rhiyan dealing with issues left over from her childhood. That led to her struggling at the photoshoot, as did Coura and Sandra. Liz however didn’t struggle with the shoot, however walked out of the competition due to the drama inside the house.

The remaining girls arrived at panel to discover than Liz had not just left to go sleep elsewhere, instead quitting the competition. While a quit generally mean everyone gets a reprieve, Tyra and Co. were there to inform them that they had no lucky stars to count as they still planned to eliminate someone at panel.

Shanice was first up, praised firstly for her improved attitude. And her ability to ad-lib in the acting challenge. And then for her killer photo, which also featured her new attitude. Poor Sandra’s wig owned the photo, Khrystyana was universally adored … even when trying to learn to say bitch.

Rhiyan shared that she was feeling like the other girls were overtaking her, and the judges felt the photo showed it. Rio looked amazing, Liberty was beautiful, Jeana was NLF – next level fierce, obvi – Erin’s flexibility was praised, Christina looked scary-amazing, Brendi K looked amazing and Kyla looked like she was waiting to be killed but was hella determined to look gorgeous.

Coura then kicked things off by announcing how scared she was during the shoot. Law and Drew smelt that blood in the water, immediately going in and tearing the photo apart.

My girl Khrystyana snatched best photo away from Jeana and Christina, before Coura and Rhiyan found themselves in the bottom two. While Rhiyan arguably had the better photo, Coura had more potential overall, sending Rhiyan out of the competition.

Poor Rhi – she seemed to be doing really well, but seemed to never be able to recover from her hair extensions. Thankfully Rhiyan Carrackers cure all that ails you.

 

 

At the risk of sounding like a moron, I didn’t realise that the water part of water crackers where highlighting that water crackers were essentially made of water. Water. I slotted that away in the back of my mind, and instead focussed on how delicious these little crackers are. Lightly spiced and perfectly fragile, they’re perfect for scoping up any ol’ dip.

Enjoy!

 

 

Rhiyan Carrackers
Serves: 6-8.

Ingredients
3 cups flour
1 tbsp muscovado sugar
1 ½ tbsp kosher salt
1 tsp freshly cracked black pepper
¼ cup olive oil
1 cup water

Method

Preheat oven to 225°C.

 

Combine the flour, sugar, salt and pepper in the bowl of a stand mixer and make a well in the centre. Add the oil and water, and stir with the dough hook until everything is wet. Transfer to said stand mixer, and mix with the dough hook for five minutes or so, or until coming together. The dough should be soft and sticky, so either add more flour or water, bit by bit, until you get the desired consistency.

 

Split the dough in two, and set one half aside.

 

Sprinkle some flour on a bench and roll the dough into a large 2-3mm thick rectangle. Cut the dough into cracker sized pieces with a sharp knife and place on a lined baking sheet. Prick the tops with a fork. Repeat the process with the remaining dough.

 

Transfer the baking sheets to the oven and bake for 10-15 minutes, or until they’re just starting to brown around the edges. Place them on a wire cooling rack and allow to cool completely, which will help make them crackier. Then devour, preferably with some Ivana Hummus.

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