SPEAKING OF PASSOVER...:

Pigs in a blanket ... of chocolate (Margi Shrum, 4/17/08, Pittsburgh Post-Gazette)

Chocolate-covered bacon. No kidding. Courtesy of a colleague, I was exposed to this. Purchased at Taste of Chocolate's store in the Eastside development, East Liberty (there is also a store on Washington Pike, Collier), this confection got mixed reactions from brave colleagues who inquired about it, and the even braver who ate it.

"It's different," said one. "I don't dislike it but given the choice between this and a chocolate-covered pretzel," guess what wins?

"That is disgusting," said another.

"Savory," said yet another.

Needs a shmear of peanut butter.

In fact, they'd be perfect between two of these, Double-Delight Peanut Butter Cookies (Carolyn Gurtz, April 17, 2008, Pittsburgh Post-Gazette)

The winning creation: Double-Delight Peanut Butter Cookies

Here are the $1 million Pillsbury Bake-Off cookies.

* 1/4 cup Fisher Dry Roasted Peanuts, finely chopped
* 1/4 cup Domino or C&H Granulated Sugar
* 1/2 teaspoon ground cinnamon
* 1/2 cup JIF Creamy Peanut Butter
* 1/2 cup Domino or C&H Confectioners Sugar
* 1 roll (16.5 ounce) Pillsbury Create 'n Bake refrigerated peanut butter cookies, well chilled

Heat oven to 375 degrees. In small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.

In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 1-inch balls.

Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.

Roll each covered ball in peanut mixture; gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with CRISCO spray; press into remaining peanut mixture. Flatten each ball to 1/4-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough.

Bake 7 to 12 minutes or until edges are golden brown.blockquote>

Posted by Orrin Judd at April 17, 2008 8:59 AM