A few years ago, I was on my way to the grocery store to pick up some baby food.
I was in the mood for a quick snack before heading out to a few friends for a late dinner.
I spotted a small box of SnickerDoodles sitting on my kitchen counter.
I had no idea what to make with them.
I looked at the package, which was packed with a sweet potato sauce and a peanut butter topping, and thought, “I’ve never made SnickerBalls before.”
I had heard that they were delicious, but not very spicy, and had been skeptical about the taste.
As it turned out, Snickerballs were actually pretty spicy, though not too much, according to my mom, who was a snacker herself.
“When my mom made them, she’d make them with peanut butter and peanut butter sauce,” she said.
And that was it.
She’d make a big batch, and I’d just scoop out a little bit.
When I tasted the Snickerballs, I realized that my mother was onto something.
I wanted to make them spicy.
So I made them spicy, but with the sweet potato.
SnickerDoodle recipe: 1 teaspoon chili powder, 1 teaspoon ground cumin, 1 tablespoon cayenne pepper, and 1 teaspoon onion powder.1 teaspoon sugar, 1 cup flour, 1 egg, 1/4 cup milk, 1 1/2 teaspoons garlic powder, and salt.2 tablespoons soy sauce, 1 teaspoons rice wine vinegar, and 2 teaspoons chili powder.
Mix all ingredients in a large bowl.
To make the sauce:In a small bowl, whisk together the chili powder and ground cinchona pepper.
Add the sugar and whisk until the sauce is smooth.
Add in the flour, and stir until well combined.
Add salt, garlic powder and soy sauce and mix until well blended.
Mix in the rice wine, and toss to coat well.
Make the sauce in a medium bowl.
Pour the sauce over the Snickers.
Let sit for 15 to 20 minutes.
Serve the sauce with the dipping sauce.