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Negley & Son Spicy Honey

Posted by Andru Edwards Categories: Trends, Strange Food, Condiments, America,

Negley Son Spicy Honey

Set your beloved Sriracha aside, and prepare to hit your mouth with some bold, spicy sweetness from Negley & Son. The company offers three distinct flavors, all three of which aim to give your food a perfect kick. You have Classic Spicy, which is made from a secret blend of seven different peppers. Then you have the Smokey Chipotle, which adds smoke-dried jalapenos into the mix. Then, Ghost Pepper--flavored with one of the hottest peppers cultivated on the planet, the Bhut Jolokia. Yep, they've got our attention, too. We'll be looking to check it out soon, and will report back with our thoughts.

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Cinco de Mayo Dessert: Mexican Chocolate Icebox cookies

Mexican chocolate icebox cookies

Cakes are great, pies are good, anything gooey and sweet is fantastic. But cookies? So underrated. Cookies are, in my opinion, the best way to end a party. Put a big plate of cookies out at the end of a party and people will eat them up! I made these Mexican Chocolate Icebox cookies the first time a couple years ago, and they’ve been the sleeper hit in my repertoire.

  • 1 1/2 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 3/4 t ground cinnamon
  • 1/2 t cayenne
  • 1/4 t salt
  • 1/4 t freshly ground black pepper
  • 12 T (1 1/2 sticks) butter, room temperature
  • 1 cup sugar
  • 1 1/2 tsp vanilla extract
  • 1 egg

PREPARATION:
Sift together the flour, cocoa, cinnamon, cayenne, salt and pepper in a medium bowl.

In a large bowl, cream together butter and sugar. Beat in vanilla extract and egg. Gradually add flour mixture until dough is uniform in color and no unmixed flour remains.

Shape into two 9” logs and wrap tightly in plastic wrap. Make sure the wrap is airtight. Freeze overnight. The dough will keep up to six weeks in the freezer.

When ready to use, preheat oven to 375F and bake for 8-10 minutes. Cookies should feel a bit firm at the edges. Store in an airtight container when cool.

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