Type what you have

Ingredients

• ✓ cayenne pepper
• semisweet chocolate
• butter
• egg
• sugar
• all-purpose flour
• salt

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Butter and flour a 9-inch cake pan.
2. 2 Melt semisweet chocolate and unsalted butter together in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula, until chocolate and butter are completely melted and combined. Remove from the heat.
3. 3 Beat eggs and sugar together in a bowl with a whisk or electric mixer until pale and very thick, 5 to 10 minutes. Sift in flour, cayenne, and salt; whisk to combine.
4. 4 Pour 1/4 of the egg mixture into the chocolate mixture; stir to combine. Pour chocolate mixture into remaining egg mixture and stir until combined. Pour batter into the prepared pan.
5. 5 Bake in the preheated oven until just barely set, with a jiggle below the surface, 14 to 15 minutes. Cool to room temperature, about 30 minutes. Wrap in aluminum foil and refrigerate until chilled, at least 1 hour.

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• dark chocolate chip
• ginger
• cinnamon
• black pepper
• salt
• heavy cream
• dark chocolate chip
• gingersnap cookie

Instructions

1. 1 Add chocolate chips to a heat-proof mixing bowl; add ginger, cinnamon, black pepper, salt, and cayenne. Heat cream over medium heat until it just starts to simmer. Immediately remove from heat and pour hot cream over chocolate. Shake bowl slightly to fully cover the chocolate; let sit for 2 minutes. Slowly whisk until well combined and a thick, glossy ganache forms.
2. 2 Cover ganache with plastic wrap and let cool to room temperature or until firm enough to scoop, about 15 minutes. Form about 2 teaspoons of the ganache into balls using a small sorbet scoop, or roll by hand. Place balls onto a baking sheet lined with silicone or parchment paper. Refrigerate until cold and firm, about 15 minutes, then re-roll as needed to smoothen.
3. 3 Place a heat-proof bowl over a pot of hot water on the lowest heat settling. Add most of the chocolate chips, reserving about 1/3 cup, to the bowl and let melt, about 5 minutes. In the meantime, break gingersnap in half and place on a plate next to a microplane. Stir the reserved chocolate chips into the melted chocolate until they disappear. Remove from heat.
4. 4 Dip truffles into the melted chocolate by hand or by holding each truffle with a fork and spooning the chocolate on top. Place truffles on the baking sheet and swirl the tops with your finger. Grate the gingersnap on top. Let truffles rest on the baking sheet until the coating dries and hardens completely, trimming away excess chocolate from the bases using the back of a knife if desired.

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• cooking spray
• sugar
• sugar
• butter
• water
• salt
• golden syrup
• pistachio
• baking soda

Instructions

1. 1 Line a rimmed baking sheet with parchment paper and lightly coat with cooking spray.
2. 2 Combine 3/4 cup plus 2 tablespoons sugar, butter, water, and salt in a saucepan over medium heat. Cook and stir until butter has melted, 3 to 5 minutes. Add syrup and stir until the sugar is completely dissolved and melted, about 5 minutes.
3. 3 Allow mixture to come to a boil, stirring constantly. Once mixture reaches 310 degrees F (155 degrees C), remove saucepan from heat. Stir in pistachios, baking soda, and cayenne (mixture will foam).
4. 4 Stir until mixture is no longer bubbling and caramel is smooth, about 1 minute. Transfer to the prepared baking sheet and spread out with a lightly greased spatula. Let cool until firm, about 15 minutes. Break into pieces.

By thedailygourmet

Ingredients

• ✓ cayenne pepper
• pie crust
• olive oil
• onion
• garlic
• oregano
• salt
• black pepper
• zucchini
• egg
• carrot
• cheddar cheese
• parmesan cheese
• cornbread mix
• milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a 9-inch square pan.
2. 2 Heat olive oil in a skillet over medium heat; cook and stir onion until transparent, 5 to 10 minutes. Add garlic, oregano, cayenne pepper, salt, and black pepper to onion; cook and stir until fragrant, about 2 minutes. Remove skillet from heat and cool onion mixture slightly.
3. 3 Mix onion mixture, zucchini, eggs, carrot, 1/2 of the Cheddar cheese, and Parmesan cheese in a bowl. Stir cornbread mix and milk into onion-zucchini mixture; pour into the pie crust. Pinch pie crust edges down into the pan until 1/4-inch from the top. Sprinkle the remaining Cheddar cheese over the filling.
4. 4 Bake in the preheated oven until pie is set in the middle and the top is golden brown, about 45 minutes.

By DianaMartowlis

Ingredients

• ✓ cayenne pepper
• peach
• sugar
• salt
• all-purpose flour
• cornstarch
• lemon juice
• cinnamon
• pastry
• butter
• heavy cream
• white sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Stir together peaches, 1/2 cup sugar, and salt in a large bowl until combined; let sit for 20 to 30 minutes. Strain accumulated juices into a saucepan and return strained peaches to the bowl.
3. 3 Bring juices in the saucepan to a boil; reduce heat to medium-high and cook until mixture thickens to a syrup, 5 to 10 minutes.
4. 4 Whisk together 1/2 cup sugar, flour, and cornstarch in a medium bowl. Stir lemon juice, cayenne pepper, and cinnamon into peaches; sprinkle with flour mixture and toss to coat. Pour hot peach syrup over peach mixture and stir.
5. 5 Roll out one pastry into a 12-inch circle. Press into the bottom of a 10-inch pie plate. Pour peach filling into crust, tap the pie plate against a flat surface to settle filling, and dot with butter.
6. 6 Roll remaining pastry into an 11-inch circle and cut into 1-inch strips using a paring knife or pastry wheel.
7. 7 Lay 5 pastry dough strips evenly over the top of pie. Weave remaining pastry dough strips through to form a lattice top. Fold the ends of lattice strips under bottom crust and crimp crust to seal. Brush cream over the top and sprinkle with 1 tablespoon sugar.
8. 8 Bake in the preheated oven until crust is browned and filling is bubbly, about 1 hour 15 minutes. Cool completely before slicing.

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• all-purpose flour
• baking powder
• kosher salt
• ginger
• cinnamon
• nutmeg
• butter
• brown sugar
• molasses
• egg
• vanilla extract
• crystallized ginger
• white chocolate

Instructions

1. 1 Whisk flour, baking powder, salt, ground ginger, cinnamon, nutmeg, and cayenne together in a bowl until thoroughly combined.
2. 2 Combine butter, brown sugar, and molasses in a bowl; mix with a spatula until creamy. Whisk in eggs, one at a time, until smooth. Add vanilla and chopped ginger. Mix and mash with the whisk until ginger is evenly distributed and coated with the butter-sugar mixture, about 1 minute.
3. 3 Mix in 1/2 of the dry ingredients with a spatula until incorporated. Mix in remaining dry ingredients until dough is very wet and sticky.
4. 4 Transfer dough to a long piece of plastic wrap, using a buttered knife to help if necessary. Wrap plastic around the dough and shape with your hands into a uniform log, about 12 to 14 inches long by 2 1/2 inches wide. Place in the refrigerator to chill for at least 30 minutes.
5. 5 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat.
6. 6 Remove dough from the refrigerator, unwrap, and place on the prepared baking sheet. Wet your fingers and smooth out any edges.
7. 7 Bake in the center of the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
8. 8 Remove loaf from the oven, cover with a clean towel, and let sit for 20 minutes. Reduce oven temperature to 325 degrees F (165 degrees C).
9. 9 Uncover the loaf and brush a little water around the bottom edge to soften. Transfer to a cutting board.
10. 10 Use a serrated knife to cut the loaf into 1/2-inch slices. Cut at an angle for longer biscotti, or straight across for shorter ones. Transfer slices back to the baking sheet.
11. 11 Return to the oven and bake for 20 minutes. Flip biscotti and cook until they are dry and crispy all the way through, 10 to 15 minutes longer. Transfer to a cooling rack and let cool to room temperature.
12. 12 Place melted white chocolate into a plastic bag. Snip off a corner and pipe over biscotti. Let sit until chocolate has cooled and hardened, about 30 minutes.

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• all-purpose flour
• white sugar
• baking powder
• salt
• butter
• egg yolk
• vanilla extract
• apple cider vinegar
• blueberry
• raspberry
• blackberry
• white sugar
• cornstarch
• lemon juice
• lemon zest

Instructions

1. 1 Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Make crumble: Combine flour, sugar, baking powder, and salt in a large bowl. Whisk until thoroughly combined. Grate in frozen butter, stopping occasionally to toss butter into flour mixture until coated.
3. 3 Stir in egg yolks and vanilla with a fork until egg is mostly absorbed. Add 1 teaspoon vinegar; mix briefly. Use your hands to finish mixing, squeezing until clumps form, but mixture remains mostly dry. Add more vinegar if needed. Set crumble aside.
4. 4 Make filling: Combine blueberries, raspberries, and blackberries in another large bowl. Add sugar, cornstarch, lemon juice, lemon zest, and cayenne pepper. Mix until well combined and sugar and cornstarch are mostly dissolved.
5. 5 Place about 1/2 of the crumble mixture into the bottom of a 2-quart baking dish. Press mixture down using a flat cup until well compacted. Spread berry filling on top. Sprinkle remaining crumble mixture over berries, squeezing some of the crumble into clumps.
6. 6 Bake in the preheated oven until top is beautifully browned and berry filling bubbles, 40 to 45 minutes. Let cool to room temperature before serving, about 30 minutes.

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• water
• powdered sugar
• egg
• vanilla extract
• molasses
• white sugar
• butter
• black pepper
• clove
• salt
• baking soda
• cinnamon
• ginger
• cocoa powder
• all-purpose flour
• all-purpose flour

Instructions

1. 1 Gather all the ingredients.
2. 2 Whisk 2 cups plus 2 tablespoons flour, cocoa powder, ground ginger, cinnamon, baking soda, salt, cloves, black pepper, and cayenne together in a large bowl until thoroughly mixed.
3. 3 Cream together butter and sugar in a separate bowl with an electric mixer until pale yellow and creamy, about 2 minutes. Add molasses, vanilla, and egg. Whisk mixture until well blended. Add flour mixture to butter mixture and stir just until the flour disappears.
4. 4 Spread out a piece of plastic wrap on the counter and set dough on top. Wrap dough with plastic wrap while shaping it into a rectangle approximately 1-inch high by 4 to 5 inches wide. Refrigerate until dough is cold and firm, about 1 hour.
5. 5 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a Silpat mat.
6. 6 After the dough has chilled, slice across the block into 14 or 15 pieces about 3/8 inch thick. Each slice is then cut in half, and each half into 3 strips lengthwise.
7. 7 Use 3 strips of the dough to form the 6-pointed star as shown and place onto the prepared baking sheet with space in between as they spread out.
8. 8 Bake in the preheated oven for about 12 minutes if you like the cookies to be chewy, or 15 minutes for crispy cookies. Remove from the oven and wait for 5 minutes before carefully transferring cookies to a wire rack. Allow to cool completely, about 30 minutes.
9. 9 Mix together the powdered sugar and water until a ribbon is formed. Transfer the icing into a piping bag with a small round tip. Pipe snowflake designs onto the cooled cookies.
10. 10 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• butter
• cheddar cheese
• salt
• all-purpose flour
• pecan

Instructions

1. 1 Blend the butter, cheese, salt and cayenne pepper together until well combined. Stir in the flour and mix well. Shape dough into 3 rolls about 1 1/2 inches in diameter. Wrap the rolls in plastic wrap and refrigerate until firm.
2. 2 Preheat oven to 375 degrees F (190 degrees C).
3. 3 Cut rolls into 1/8 to 1/4 inch thick slices. Place on a parchment paper lined baking sheet and press a pecan half or piece onto the top of each cookie.
4. 4 Bake at 375 degrees F (190 degrees C) for about 12 minutes or until set. Let cool on wire wracks before storing in an airtight container.

By Yvonne Blush

Ingredients

• ✓ cayenne pepper
• vegetable oil
• pumpkin seed
• cinnamon
• white sugar
• beer

Instructions

1. 1 Heat the vegetable oil in a skillet over medium heat, and cook and stir the pumpkin seeds until they have browned, about 10 minutes. Transfer into a bowl, and mix with cinnamon and cayenne pepper. Set aside. Butter a jellyroll pan, and set aside near the stove.
2. 2 Butter a jellyroll pan, and set aside near the stove.
3. 3 Combine the sugar and beer in a 2-quart saucepan over medium heat. Stir until the mixture boils and the sugar has dissolved. Continue to cook, stirring frequently, until the temperature measured by a candy thermometer reaches 300 degrees F (150 degrees C), about 40 minutes. When the candy reaches the correct temperature (hard crack) it will form brittle strings when dripped into ice water.
4. 4 Remove the candy from the heat, and quickly stir in the pumpkin seeds. Pour the candy carefully into the prepared jellyroll pan to form a thin layer; allow to cool. Break the candy into bite-size pieces once cool. Store in an airtight container.

By sueb

Ingredients

• ✓ cayenne pepper
• cocoa powder
• white sugar
• chile powder
• cinnamon
• milk
• heavy cream

Instructions

1. 1 Mix cocoa powder, sugar, chile powder, cinnamon, and cayenne together in a bowl.
2. 2 Stir milk and heavy cream into cocoa mixture until well combined.
3. 3 Pour mixture into a home ice cream maker; freeze according to manufacturer's instructions, about 20 minutes. Transfer to a covered container and freeze until firm.

By Todd Marsh

Ingredients

• ✓ cayenne pepper
• sugar
• corn syrup
• peanut
• cinnamon
• butter
• margarine
• baking soda

Instructions

1. 1 In a glass bowl, stir together the sugar, corn syrup, peanuts, cinnamon, and cayenne pepper until thoroughly blended. Microwave on high for 6 minutes. Slowly stir in the butter, and microwave an additional 30 seconds.
2. 2 Very carefully remove bowl from the microwave as the contents will be extremely hot. Gently stir in baking soda until mixture becomes light and foamy. Turn batter out onto a lightly oiled cookie sheet, scraping sides of bowl with a rubber spatula. Allow brittle to cool for 1 hour, then break into pieces.

By David

Ingredients

• ✓ cayenne pepper
• cocoa powder
• white sugar
• cinnamon
• confectioners' sugar
• egg white
• vanilla extract
• salt
• miniature marshmallow

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Grease parchment paper.
2. 2 Combine cocoa powder, white sugar, cinnamon, and cayenne pepper in a bowl. Mix in confectioners' sugar, egg whites, vanilla extract, and salt until the dough is smooth. Fold in marshmallows.
3. 3 Drop dough by rounded tablespoons onto the prepared baking sheets.
4. 4 Bake in the preheated oven, rotating halfway through baking, until edges are set, 10 to 12 minutes. Cool on baking sheets. Remove carefully, as centers are soft.

By Culinary Envy

Ingredients

• ✓ cayenne pepper
• brown sugar
• pumpkin pie spice
• vanilla extract
• orange juice
• egg white
• pumpkin puree
• evaporated milk
• whipped cream

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Place 6 custard cups in a 9x13-inch baking dish. Bring a kettle of water to the boil.
2. 2 Combine the brown sugar, pumpkin pie spice, cayenne pepper, vanilla extract, orange juice, and lightly beaten egg whites in a mixing bowl. Stir in the pumpkin and evaporated milk until well blended.
3. 3 Carefully ladle the custard into each cup, dividing the mixture evenly. Pour boiling water around the cups to a depth of at least 1 inch. Bake the custards in the preheated oven until a knife inserted into the center of the custard comes out clean, about 45 minutes.
4. 4 Carefully remove the pan from the oven; allow to cool. Remove the custard cups from the water bath and cool completely on a wire rack. Refrigerate before serving. Serve garnished with a tablespoon of real whipped cream, if desired.

By Julie

Ingredients

• ✓ cayenne pepper
• long grain white rice
• cinnamon stick
• water
• rice milk
• white sugar
• cinnamon whiskey
• cinnamon
• cinnamon

Instructions

1. 1 Grind rice finely using a coffee or spice grinder. Transfer to a large bowl; add cinnamon sticks. Pour in warm water. Cover with plastic wrap and let sit, 8 hours to overnight.
2. 2 Strain rice mixture through a sieve set over a bowl. Press against the rice with a wooden spoon to squeeze out as much liquid as possible; discard rice. Stir rice milk and sugar into strained liquid to make horchata.
3. 3 Measure 2 1/2 cups horchata into another bowl. Add cinnamon whiskey, cayenne pepper, and 1/4 teaspoon ground cinnamon. Pour into ice pop molds.
4. 4 Freeze until solid, at least 12 hours.
5. 5 Run molds under warm water to release ice pops. Sprinkle with an additional dash of cinnamon before serving.

By Matt Wencl

Ingredients

• ✓ cayenne pepper
• mango
• lime
• basil
• salt
• white sugar
• mango

Instructions

1. 1 Combine mango chunks, lime juice, basil, cayenne pepper, and salt in a blender; blend until smooth. Pour mango purée into a large bowl; stir in sugar until sugar dissolves. Fold in diced mango. Pour into freezer pop molds.
2. 2 Freeze until firm, 14 to 24 hours.

By Danielle Walquist Lynch

Ingredients

• ✓ cayenne pepper
• shortening
• white sugar
• egg
• vanilla extract
• instant coffee granules
• all-purpose flour
• cocoa powder
• baking powder
• baking soda
• salt
• water

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 18 paper baking cups.
2. 2 In a medium bowl, beat the shortening and sugar with an electric mixer until light and fluffy. Mix in the eggs, one at a time, then stir in vanilla, instant coffee and cayenne pepper. Combine the flour, cocoa, baking powder, baking soda and salt; stir into the batter, alternating with the water, just until blended. Spoon the batter into the prepared cups, dividing evenly.
3. 3 Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost as desired.

By Michelle

Ingredients

• ✓ cayenne pepper
• greek yogurt
• white sugar
• cocoa powder
• half and half
• cinnamon
• salt

Instructions

1. 1 Combine yogurt, sugar, cocoa powder, half-and-half, cinnamon, cayenne pepper, and salt together in a bowl until smooth. Refrigerate yogurt mixture until completely chilled, at least 2 hours.
2. 2 Transfer yogurt mixture to your ice cream maker and process for 1/2 the amount of time recommended in manufacturers' instructions for ice cream until firm and creamy, 1 to 2 hours.

By dana

Ingredients

• ✓ cayenne pepper
• butter
• brown sugar
• white sugar
• egg
• cinnamon
• chili powder
• vanilla extract
• all-purpose flour
• cocoa powder
• salt
• baking soda
• oat
• chocolate chip

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine butter, brown sugar, and white sugar in the bowl of a stand mixer fitted with the paddle attachment; beat until smooth and creamy. Add eggs, 1 at a time, mixing well after each addition. Mix in cinnamon, chili powder, vanilla extract, and cayenne pepper.
3. 3 Mix together flour, cocoa powder, salt, and baking soda in a medium bowl. Add flour mixture to butter mixture, a little at a time, mixing well after each addition. Gently fold in oats and chocolate chips. Cover batter and refrigerate for at least 30 minutes.
4. 4 Roll dough into 12 golf ball-sized balls and place on a cookie sheet about 2 inches apart. Press down on each cookie to flatten to about 1/2 of its original height.
5. 5 Bake in the preheated oven until edges are golden, 8 to 12 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

By crowefoot

Ingredients

• ✓ cayenne pepper
• all-purpose flour
• sugar
• cocoa powder
• chocolate chip
• baking powder
• salt
• cinnamon
• milk
• canola oil
• egg
• vanilla extract
• caramel
• kosher salt

Instructions

1. 1 Mix flour, sugar, cocoa powder, chocolate chips, baking powder, 1 pinch salt, cayenne pepper, and cinnamon in a bowl. Whisk milk, canola oil, egg, and vanilla extract together in a separate bowl; stir into flour mixture. Lightly press caramels into kosher salt.
2. 2 Pour batter into a microwave-safe mug; top with salted caramels.
3. 3 Cook in microwave until desired consistency is reached, 75 to 100 seconds.

By Deep Creek Diva

Ingredients

• ✓ cayenne pepper
• sugar
• butter
• brown sugar
• pumpkin puree
• vanilla extract
• all-purpose flour
• cinnamon
• pumpkin pie spice
• salt
• baking soda
• baking powder
• semisweet chocolate chip
• milk chocolate pieces

Instructions

1. 1 Whisk 1/2 cup white sugar, melted butter, and brown sugar together in a large bowl. Add pumpkin puree and vanilla extract; whisk until smooth.
2. 2 Combine flour, 1 1/2 teaspoons cinnamon, pumpkin pie spice, salt, baking soda, and baking powder in a separate bowl.
3. 3 Mix flour mixture into the sugar-butter mixture; stir until just combined. Fold in chocolate chips gently. Cover dough with plastic wrap and chill for 30 minutes.
4. 4 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a Silpat® baking mat.
5. 5 Roll 1 1/2 tablespoons of chilled dough into a ball. Repeat with the remaining dough.
6. 6 Combine the remaining 1/2 cup white sugar, 3/4 teaspoon cinnamon, and cayenne pepper in a small bowl. Roll dough balls completely in the spicy cinnamon-sugar. Place on the prepared baking sheet, at least 2 inches apart, and slightly flatten the tops.
7. 7 Bake in the preheated oven until edges are golden and cookies appear under-baked, about 9 minutes. Remove from oven and immediately place candy-coated chocolate pieces on top. Cool on the baking sheet for 10 minutes. Transfer to a wire rack to cool completely.

By Culinary Envy

Ingredients

• ✓ cayenne pepper
• coconut milk
• coconut cream
• ginger
• turmeric root
• coconut oil
• vanilla bean
• cinnamon stick
• cardamom pod
• black peppercorn
• honey
• ginger
• turmeric

Instructions

1. 1 Mix coconut milk, coconut cream, sliced ginger, fresh turmeric, coconut oil, and split vanilla bean in a bowl. Set aside.
2. 2 Place cinnamon stick, cardamom pods, and peppercorns in a mortar. Grind with a pestle until the cinnamon stick is in pieces and the cardamom pods have opened. Make sure to lightly smash the seeds. Crush the peppercorns slightly.
3. 3 Add cinnamon mixture to a saucepan over medium-low heat. Stir lightly to help release the natural oils in the spices. Remove from heat.
4. 4 Pour the coconut milk mixture into the saucepan; make sure it doesn't get too hot. Add honey. Mix well and let sit at room temperature for about 15 minutes. Refrigerate until the mixture is cool but the coconut oil is still liquid, about 10 minutes.
5. 5 Remove and discard the sliced ginger and cardamom pods from the mixture. Remove the vanilla bean. Scrape the pod for the paste and add it to the milk. Discard the vanilla bean pod. Blend the mixture with an immersion blender until smooth.
6. 6 Pour coconut milk mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Add the fresh grated ginger in the last 5 minutes of churning. Transfer to an airtight container and freeze until firm, about 4 hours.
7. 7 Serve with a dusting of ground turmeric and ground cayenne.

By Buckwheat Queen

Ingredients

• ✓ cayenne pepper
• ✓ cayenne pepper
• devil's food chocolate cake mix
• ancho chile pepper
• water
• vegetable oil
• egg
• ancho chile pepper
• cinnamon
• confectioners' sugar
• cream cheese
• butter
• vanilla extract
• red chile

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
2. 2 Whisk cake mix, 1 1/2 teaspoons ground ancho chile, and 1/4 teaspoon cayenne pepper. Beat in water, vegetable oil, and eggs with an electric mixer on medium speed; beat for 2 minutes. Spoon batter into the prepared muffin cups, filling them 2/3 full.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Remove and cool completely before frosting.
4. 4 Sift 1 teaspoon ground ancho chile, 1/8 teaspoon cayenne pepper, and cinnamon with confectioners' sugar in a mixing bowl. Beat in cream cheese and butter with an electric mixer on medium speed until smooth; mix in vanilla extract.
5. 5 Spread frosting onto cooled cupcakes in attractive swirls. Poke a small dried chile, stem-side up, into frosting as a garnish.

By Candice

Ingredients

• ✓ cayenne pepper
• butter
• white sugar
• dark chocolate
• butter
• flour
• milk
• salt
• egg yolk
• egg white
• cream of tartar

Instructions

1. 1 Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
2. 2 Lightly brush bottom and sides (up to the rim) of two 5-ounce ramekins with 1 teaspoon melted butter. Add 1 tablespoon white sugar to each ramekin; rotate until sugar completely coats inside ramekins, then tip to discard excess sugar.
3. 3 Pour 3 cups hot water into a pot set over low heat. Place chocolate pieces in a metal bowl; set the bowl over the pot of water until chocolate melts. Do not let the bowl touch the water and do not let the water simmer or boil.
4. 4 Meanwhile, melt 1 tablespoon butter in a skillet over medium heat. Whisk in flour until incorporated and mixture thickens, about 1 minute. Reduce heat to low. Whisk in cold milk until mixture becomes smooth and thickens, 2 to 3 minutes. Remove from the heat.
5. 5 Add milk mixture to melted chocolate; mix in salt and cayenne pepper until thoroughly combined. Add egg yolk; mix to combine. Leave the bowl above the hot (not simmering) water to keep chocolate warm while whipping egg whites.
6. 6 Whisk egg whites and cream of tartar in a bowl until mixture begins to thicken; a drizzle from the whisk should stay on the surface for one second before disappearing into the mixture.
7. 7 Whisk in 1 teaspoon sugar for 15 seconds. Repeat twice more until all remaining sugar added; continue whisking until mixture holds soft peaks and has a consistency of shaving cream, 3 to 5 minutes.
8. 8 Mix a little less than ½ egg white mixture into chocolate mixture until thoroughly incorporated, 1 to 2 minutes. Gently fold in remaining egg white mixture with a spatula until no white remains. Divide batter between the prepared ramekins; place on the prepared baking sheet.
9. 9 Bake in the preheated oven until soufflés have puffed and risen above tops of rims, 12 to 15 minutes.
10. 10 Enjoy!

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• dark chocolate chip
• salt
• egg
• white sugar
• milk
• heavy cream
• vanilla extract
• butter
• heavy cream
• vanilla extract
• dark chocolate

Instructions

1. 1 Combine chocolate chips, salt, and cayenne in a heat-proof measuring cup; set aside.
2. 2 Separate eggs by cracking one egg into your hand over a bowl. Open your fingers slightly and gently jiggle your hand until the egg white falls into the bowl below. Transfer the yolk to a skillet. Repeat with remaining eggs. Reserve egg whites for another use.
3. 3 Add sugar, milk, and cream to egg yolks. Whisk thoroughly, breaking egg yolks first, until well combined.
4. 4 Place skillet on the stove over medium or medium-low heat. Cook, stirring constantly with a silicone spoon, until very hot and thick enough to coat the back of the spoon, about 5 minutes. An instant-read thermometer should read at least 175 degrees F (79 degrees C). Remove from the heat.
5. 5 Set a fine sieve over the bowl of reserved chocolate. Strain the custard sauce into the chocolate and let sit for 2 minutes. Whisk until chocolate has melted and custard sauce is smooth and shiny, about 2 minutes. Add vanilla and butter; stir until butter has melted, about 1 minute.
6. 6 Pour warm custard sauce into 6 serving glasses. Tilt each glass and rotate it around so the warm chocolate coats another 1/2 inch of the glass. Cover with plastic and place in the refrigerator until completely chilled, at least 3 to 4 hours.
7. 7 Combine cream and vanilla extract for topping in a metal bowl and whisk until thickened; make sure no peaks form. Spoon cream into the glasses, then tilt and twirl to coat the sides a bit.
8. 8 Garnish with shaved chocolate and serve.

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• dark chocolate
• butter
• almond meal
• cocoa powder
• coffee liqueur
• kosher salt
• egg
• white sugar
• cocoa
• powdered sugar
• raspberry
• whipped cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Generously grease an 8-inch cake pan with butter, and place a round piece of parchment paper in the bottom. Dust the inside and sides with cocoa powder and knock out excess. Set aside.
2. 2 Place chocolate and butter in a mixing bowl, and place on top of a saucepan filled with 1 inch of water. Place on low heat until the butter and chocolate have melted.
3. 3 Remove from heat, and stir together with a spatula. Stir in almond meal, cocoa powder, coffee liqueur, salt, and cayenne until fully combined. Set aside.
4. 4 Combine eggs and sugar in a second bowl, and beat with an electric mixer, or whisk by hand until very thick and pale colored.
5. 5 Pour chocolate mixture into the egg mixture; fold in gently with a spatula until just combined. Transfer batter into the prepared pan. Tap pan on the counter to settle the mixture.
6. 6 Bake in the preheated oven until a wooden skewer inserted near the center comes out almost clean, 25 to 30 minutes.
7. 7 Let cool for 30 minutes in the pan before turning out onto a plate. Let cool to room temperature, before wrapping and transferring into the fridge to chill before serving.
8. 8 Before cutting, the top can be dusted with cocoa and/or powdered sugar if desired. Serve with unsweetened whipped cream and fresh raspberries.

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• pineapple
• canola oil
• sweet onion
• celery
• leek
• curry powder
• cumin
• salt
• peanut butter
• tomato
• water
• heavy cream
• green onion
• garlic

Instructions

1. 1 Soak dried pineapple in a bowl of water until softened, at least 30 minutes; drain.
2. 2 Heat oil in a large pot over medium heat. Cook and stir sweet onion, celery, and leek in hot oil until tender, about 4 minutes.
3. 3 Sprinkle curry powder, cumin, cayenne pepper, and salt over the vegetables; stir to coat. Cook and stir until strongly fragrant, about 4 minutes more.
4. 4 Add peanut butter to the pot. Drain about half the juice from the tomatoes and discard; pour remaining tomatoes and juice into the pot. Cook until the tomatoes soften, about 5 minutes. Pour 3 cups water into the pot; add drained pineapple.
5. 5 Bring the mixture to a boil, reduce heat to medium-low, and simmer soup for 1 hour. Stir cream, green onion, and garlic into the soup.

By Joy Kimberly

Ingredients

• ✓ cayenne pepper
• white sugar
• butter
• dark chocolate
• chestnut
• salt
• vanilla extract
• brandy
• white chocolate
• confectioners sugar
• milk
• paper candy cup
• red food coloring

Instructions

1. 1 Cream sugar and butter together with a spatula until light and creamy. Set aside.
2. 2 Heat an inch of water in a pot set over low heat. Melt dark chocolate in a heat-proof bowl placed over the pot. Stir with a small spatula.
3. 3 Place chestnuts in a food processor; pulse on and off until very finely ground. Add chestnuts to the sugar-butter mixture and stir until combined. Add salt, cayenne pepper, vanilla extract, and brandy. Stir well. Pour in the melted chocolate and mix again until filling is well blended.
4. 4 Scoop filling onto a silicone-lined baking sheet and smooth out if necessary. Cover the balls in plastic wrap and refrigerate while you prepare the white chocolate coating.
5. 5 Reserve about 20% of the white chocolate to stir in later. Melt the rest in a heat-proof bowl over a pot of simmering water until an instant-read thermometer inserted in to the chocolate reads 105 degree F (41 degrees C). Add the reserved white chocolate and stir until melted.
6. 6 Place 1 chocolate truffle on a fork and hold it up above the white chocolate coating. Spoon on the white chocolate until ball is well coated. Use another fork to push the truffle onto a lined baking sheet. Repeat with the remaining truffles and coating. Place the bowl of coating back over hot water if it chocolate starts to harden.
7. 7 Mix confectioners' sugar with enough milk to make a very thick paste that will hold together well. Dye it pink with red food coloring. Transfer into a piping bag and pipe a small dot on top of each truffle. Serve truffles in paper candy cups.

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• white sugar
• butter
• vanilla extract
• salt
• egg
• cream of tartar
• baking soda
• cocoa powder
• cinnamon
• all-purpose flour
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Beat together 1 1/2 cups sugar, butter, vanilla, and salt in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Mix in cream of tartar and baking soda. Beat in cocoa powder, 1/2 teaspoon cinnamon, and cayenne powder. Beat in flour. Stir chocolate chips into dough until incorporated.
3. 3 Mix together remaining 1/4 cup sugar and 1/2 teaspoon cinnamon in a small bowl.
4. 4 Roll heaping tablespoons of dough into balls. Roll balls in sugar-cinnamon mixture and place 2 inches apart onto the prepared baking sheets.
5. 5 Bake in the preheated oven until centers are set and edges are slightly cracked, about 10 minutes. Cool on the baking sheets for about 5 minutes before removing to a wire rack to cool completely.

By Brandi Rose

Ingredients

• ✓ cayenne pepper
• currant
• coffee flavored liqueur
• unsweetened chocolate
• bittersweet chocolate
• butter
• all-purpose flour
• black pepper
• baking powder
• salt
• cinnamon
• sugar
• egg
• vanilla extract
• dark chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper or silicone baking mats.
2. 2 Heat currants and coffee liqueur in a saucepan over low heat until beginning to simmer, about 2 minutes. Remove from heat; set aside.
3. 3 Place unsweetened chocolate, bittersweet chocolate, and butter in a heatproof bowl; place bowl over a saucepan filled with 1-inch of simmering water set over low heat. Stir mixture occasionally, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat; set aside.
4. 4 Combine flour, black pepper, baking powder, salt, cinnamon, and cayenne pepper in a bowl; set aside.
5. 5 Whisk sugar and eggs together in a large bowl until light, fluffy, and pale yellow, about 5 minutes. Slowly whisk in vanilla and melted chocolate mixture; fold in flour mixture until combined. Stir in chocolate chips and currants.
6. 6 Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
7. 7 Bake in the preheated oven until cookies are almost set, about 12 minutes. Cool on the baking sheets for 5 minutes before transferring to a wire rack to finish cooling, 5 minutes more.

By John Mitzewich