April 14, 2011 11:05:38
Posted By Erin Bolger
So Charlie and the his troops are coming to Toronto tonight! I myself will be on Warlock Watch. I have been inspired by his shenanigans to get cracking in the kitchen and to create an emotional baking recipe for him! Lord only knows this man needs it!
I tried to find Tiger Blood but opted for some Tiger Malt instead ... less creepy.
I also thought I'm sure you have some fabulous advice/recipes for Charlie. Starting today I am teaming up with Solomag.com for a fun contest. Create your own Charlie Sheen inspired recipe and enter to win a Happy Baker castro style hat
and also my cookbook The Happy Baker-The Dater's Guide To Emotional Baking
autographed of course and also you win bragging rights for winning! The chosen recipe will be featured in my next newsletter as well as featured in the Solo Gourmand section of Solomag.com
Rules are simple just create or use an original recipe you have. Give it a fun Charlie Sheen Emotional Baking name. Take a photo of your dish and post it on my My Facebook Page or Solomag's Facebook Page along with the recipe instructions .
The winner will be chosen by myself and Solomag. Keep it clean people and have fun! Let's get Charlie back one recipe at a time!!
To be eligible to enter you must be 18 years or older and from the US or Canada.
The contest is open now until May 2nd 2011
Here ya go Charlie this recipe is for you!!
"CHARLIE'S MAPLE NUT CLUSTER @#!*'s"
With a side of Warlock and Tiger blood if you dare.
3/4 cup Fresh Maple Syrup (fresh from the Warlock Woods ... tis the season)
4 cups mixed nuts (I used almonds, macadamia nuts, peanuts, cashews and brazil nuts)
2 tbsp. white sugar or sucanat
Preheat the oven to 300 degrees
In a heavy bottom saucepan or a cast iron skillet combine the maple syrup, water, nuts and sugar. Over medium-high heat bring to a boil; stirring constantly. Continue boiling and stirring until the liquid is gone and the nuts are covered with maple goodness.
Spread the nuts out on a lined cookie sheet. Sprinkle with sea salt.
Bake in the preheated oven for 15 minutes; stir. Bake for an additional 15 minutes; stir. Let cool and break into desired sizes.
Store in an air-tight container in a cool dry place.