I originally started baking because I wanted to make my own Thin Mints. After over a decade of tweaks and improvements, I say mine stands up well to the original, and is just as good when frozen.
"Do you have any Peanut Butter Sriracha cookies?"
One year, when volunteering, someone asked me for a Peanut Butter Sriracha cookie, and I was shocked, but had to try making it. It became quite popular at the charity events, but eventually all good things come to an end, and so did the partnership between the Sriracha manufacturer and the chili farmer.
With no Sriracha available, I turned to my local Thai restaurant's cookbook, which mixed peanuts into two sauces. One with tamarind, and the other with red curry paste. The red curry paste tasted better (after eliminating the fish oil and shrimp paste from the recipe), and now it provides a little heat after a peanut-y treat!
Ginger Lemon has been on a long journey. It originally started as a cookie inspired by the Red Mage from Final Fantasy, which mixes White and Black magic. To honor that, I made a simple spice cookie with powdered clove and candied ginger. Then one day, while making the Choc Choc Orange cookies, I accidentally used orange zest in the Red Mage cookies. To differentiate the two, I switched to using lemon instead and it's stayed that way since!
This cookie was inspired by the chocolate oranges you can find available during the holidays. Chocolate powder and chocolate chips mix with orange oil to provide a tasty treat.
After PAX Unplugged 2023, someone asked me to make a Red Velvet cookie. I wanted to do this without using red food coloring, so instead, inspired by my local Mexican restaurant, I tried hibiscus powder instead. It turned the cookies purple, but I didn't care because it tasted so good. And thus, Royal Velvet was born.
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