Scorpion Sting’s Crown Royal Devil Cookies

crownroyalcookies 04

A while back I had this recipe which I was fortunate enough to have found in my e-mail. I posted the recipe with the statement that I was going to attempt them. Now, get this clear, I don’t bake, it’s not really my thing. But, with the aid of my 17 y/o daughter who does bake, I think we came up with a good cookie. Although, we made a few minor modifications to the recipe. If you are going to choose to redo this recipe then the choice is up to you if you do it my way or the way listed. Have both, my treat, do what you will. First, I must mention, my cookies did not turn out as advertised on the recipe, but that’s how they turned out in real life.

My list of ingredients:

  • 1/2 cup melted butter (use real butter!)
  • 1 1/2 cups granulated sugar
  • 3/4 cup Nesquik cocoa powder
  • 1 tsp almond extract
  • 2 whole eggs (xlrg)
  • 3/4 cup Crown Royal Black
  • 1/2 tsp baking soda
  • 1/2 tsp table salt
  • 2 1/4 cups all-purpose flour (sifted)
  • 1 tsp melted Dartmoor Devil white chocolate

Preheat oven to 375F. Mix the melted butter. cocoa powder, sugar, and melted white chocolate. On the low-speed, add one whole egg at a time. Add the almond extract. mix in the Crown Royal. Add in the flour, baking soda, and the salt until it all combined and a smooth texture. Make 15 equally sized balls, roll them up in your hand. Place them on a cookie sheet lined with tin foil equally spaced apart. Bake for 13 minutes. Cool on rack and then enjoy. We didn’t wait as you can see. For those of y’all unaware of what the Dartmoor Devil White Chocolate is just do a search on my blog for information. Here’s a hint, it’s made with the Bhut Jolkia pepper. The original recipe is below.


My Battle With The Dartmoor Devil


Last night the time finally came to do the deed of tasting the Dartmoor Devil white chocolate. I waited until everyone was home so we could all have a sample of what the Devil white chocolate had to offer. After close examination of the packaging I realized it was sealed very tight. Normally one can smell chocolate through the wrapper but this wrapper was different, it was sealed plastic. With my family watching I was able to open the packaging with out destroying it all. We were, however, not going to consume the entire candy bar. After I opened the wrapper I became very worried, the chocolate still had no smell. At first I was hesitant when breaking off pieces for everyone to sample. I broke off four pieces, all about the size of my pinkie finger nail.

I gave everyone their piece, counted down from three, and in our mouths the chocolate went. The chocolate gives you just enough time to realize it has really good flavor and the stinging began which was followed by the burn and before we knew it we had broke out into a full blown sweat. Noticeably my eyes began to tear up as I watched the reactions of everyone else. We all were feeling the same pain. As the burn sets in your nose begins to drip a bit as well. I think the aftermath was the funniest. My daughter and son grabbed ice cold bottled water to extinguish their flames which worked about as well as putting water on a grease fire, it just spreads it. My wife went for trusty glass of sweat tea and it had little impact for her as well. I poured a glass of milk, drank it, problem solved.

To answer the question if it is hot or not because I know that is the burning question would be too easy, but the answer is yes, yes it is hot, yes it stings, and yes the flavor of the chocolate was fantastic. For me the chocolate stood out because as a diabetic I steer away from chocolate, yet chocolate is still my favorite, especially white chocolate. I am in no way immune to the heat of the Bhut Jolokia peppers in this chocolate bar, however it isn’t my first rodeo dance with the Bhut Jolokia either. Those of y’all that have been around for a while know I cook and how I cook, so I have grown accustomed to a certain factor in what I eat. Eventhough my wife and daughter enjoyed the chocolate, they want to never have anything to do with it again. My son enjoyed it, he wanted more, so we shared another chunk. What the hell, our tongues were already numb.

Was it really that damn hot? In my opinion, to the pepper virgin or pepper amateur, it is hot. Even for myself it had a serious kick in the heat department as well as a really wicked bite that truly left a stinging sensation in your mouth. This is round one of my battle with the Dartmoor Devil as I fully intend to incorporate it into my version of the Crown Royal cookies we will be making real soon, maybe even as soon as today, who knows.

So, once again, I would like to thank RPD for providing my family and I with an experience and I am sure a story that will be told many times down the road. I see myself offering tidbits of this chocolate to other family members and I will probably forget to mention that the chocolate bites back. Stick around boys and girls, the fun is just beginning so see y’all the next time.

Published by Scorpion Sting from his Droid!

Dartmoor Devil White Chocolate


Today was an excellent day to be me. A while back I posted a thread @ BC requesting that somebody buy some Dartmoor Devil chocolate for me for my birthday coming up this November. As serious as I was being I never expected that someone would do it. Then I started seeing messages from RPD (rumpunchdrunk) about how he looked into it all, found some, and in turn placed it in the mail for me. We exchanged a few e-mails so I could give him my shipping address. Now, I will remind you of one detail, I have never met RPD, so in a way this was scary. I did, however, hope for the best and hoped this was all legit. Over the years the human race has let me down so you can see why I was a little cautious. Sometimes a person just needs to let their guard down and roll the dice. RPD informed that a package was in the mail and to be looking out for it in the very near future.

Today was that day in the future. Today was the day I was called to the front office of my place of employment to pick up a package from the UK. Could it be true? Was it here? I felt like a kid running out to the mail box to meet the mail man because he had a package for me. That feeling of excitement and surprise that I had as a kid has never changed. I always get excited. I buy stuff from all over the world on eBay, Craigslist, and a multitude of other places, and I always get excited when the packages arrive. Maybe it’s true, we never actually grow up. But, wait, this post isn’t actually about me, my childhood, or my search for the perfect heat/food combinations.

The package has arrived. Now, I’m unable to find ways to thank RPD for his most gracious gift. I hope that RPD doesn’t mind that I’m doing a post about the grand deed that has been done. Since we, RPD and myself, are in different countries I thought this might be a good way to get my message out to share with the world what RPD has done for me. I know it is just chocolate, but it is the absolute gesture of kindness that has blown me away. RPD didn’t have to spend the time or the money for me. This is where I am going to leave it, I’m very happy that RPD has done this for me and I will be forever thankful for it. Wait? What does it taste like? I don’t know yet, I will save that for another post. So, without further ado, a big huge thank you to RPD for acquiring these (RPD sent me two) chocolate bars and sending them to me from the UK. I owe you big!


My Quest For More Chili Heat

 In my quest to find more heat for my chili I have been going in circles until I finally found the answers I was seeking. Eventhough I want to give my chili more heat I still want it to be able to be eaten without a trip to the emergency room. I haven’t screwed with my original recipe for chili since 2002 when I began adding Ghost Peppers (Bhut Jolokia) to it for increased heat. If y’all want to see what my chili has to offer then y’all will need to follow the link to my Diablo Scorpion Chili recipe and read up on it. Don’t forget to come back to finish reading here. Over the years I have provided the scale pictured below when people taste my Diablo Scorpion Chili for the first time. Most people rate the heat somewhere between Blistering (the lowest) and Scorching (the highest) but I have always wanted to create a chili even hotter. So, I set off in a quest of sorts to be able to experiment with new heat. Unfortunately, the three (3) additional peppers I found (they chose me by the way) only were able to be purchased in seed form which meant I would have to add them to my collection of items I grow just for the Diablo Scorpion Chili. After some trial and error I was able to grow all three of my new pepper varieties, the Tears of Fire pepper, the Trinidad Scorpion pepper, and the Morgua Scorpion pepper. Although they are not ready (ripe) for the picking just yet I have been having a hard time not thinking about how they will be introduced into my existing chili. Then I had a thought, why not just evolve my current chili into a new species and call it the Tears Of The Scorpion Chili. I’m not sold on the name yet, but for now it will work. I need to have a virtual contest of sorts to help me pick a name. No prize, just a mention for your effort.
My goal is to take my heat level up to “Nuclear” yet still keep the flavor and keep it where it can still be consumed by the average human. I have contacted four commercial “labs” inquiring if my chili can be tested using High Performance Liquid Chromatography (HPLC) to find the actual Scoville Heat Units (SHU) that exists. All four wrote back to me and said it is possible. All they need me to do is provide them with my food handlers license for Texas, proof of restaurant location, list of per gram weight of each item in my chili, provide a check or money order in advance in the amounts of $8,373.87 (low bid) to $17,411.56 (high bid), and a dehydrated sample of no less than 1814.37 grams (4lbs) of the “food” to be sampled. So, I will have to find another way because I get asked the approximate SHU value when I occasionally compete making my chili from scratch in  chili cook offs which I have to follow CASI rules. Something I have never won 1st place in, but have placed and taken home money for. But I don’t make my chili to compete with other people making chili. I make my chili for friends and family mostly, well, that is, for those who are still brave enough to keep eating it over the years. On the plus side it hasn’t killed anyone yet or sent anyone to the hospital. However, I know a few who were wishing for death a time or two or seven since the current peppers I use range from 5,000 to 1,131,000 Scoville Heat Units (SHU).
Soon I will be able to harvest my new peppers and start having a little fun. Have I ever mentioned that I do not eat my own chili? I don’t even taste it, ever. Why? First of all I don’t actually care for chili and second, since I make it I know what’s in it, therefore, I’m no dumbass. With that being said, I have offered my Diablo Scorpion Chili recipe for a few years now on my blogs, free for the taking, all I have ever asked is that people tell me what they think after they make it. Over time there has been 146 brave souls who have made it (or a toned down version), consumed it, and have reported back to me. So, look forward to seeing my evolved version of chili using my new ingredients. I’m still shopping for a name, well, not actually shopping, more like picking some brains for ideas. If I don’t get any bites I will probably just roll with Tears Of The Scorpion Chili. If you want to help you can comment here or e-mail Scorpion Sting with your ideas.