Monica Bhide 
I am so thrilled that the recipe featured here is from writer Roz Cummins who suggested the title – SPICECAPADES and that the photos were taken by my favorite photographer Sala Kannan.
Why curry powder? Rebecca Katz answers – Curry Powder in Peanut Butter — YUM! Curry is comprised of many healing spices. Adding a 1/4 to 1/2 teaspoon of curry powder to your favorite food takes it beyond yum, and provides a layer of antibacterial, and anti inflammatory properties. All the various components of curry provide antioxidants such as vitamins C and E, which are key nutrients in supporting the immune system.
RECIPE:
Curried Peanut Butter Crumbles*
(Makes 20-24 cookies)
by Rosamond Cummins
1 and 1/2 cups crunchy peanut butter (15 oz jar of peanut butter)
2 tablespoons orange juice
1 cup light brown sugar
8 tablespoons (1 stick) room temperature unsalted butter
1 large egg
1 and 1/2 cups all purpose flour
2 teaspoons Madras curry powder
1 teaspoon baking powder
a little bit of extra flour for the fork, if needed
Note: You can add a pinch of salt if you are using unsalted peanut butter
and like your peanut butter cookies a bit salty.
1. Preheat the oven to 350 degrees. Grease a cookie sheet or line it with
baking parchment paper.
2. Beat the peanut butter, orange juice, brown sugar, and butter until
creamed. Add the egg and beat until it’s absorbed into the batter. You can
do this with an electric mixer or by hand.
3. Combine the flour, curry powder, and baking powder. Add it to the wet
ingredients a little at a time, beating it until it forms a dough. If you
are using an electric mixer, do this on the lowest speed.
4. Take the dough out of the bowl. Best way to divide cookies – make a log, cut it into 2, and then cut each into 12 chunks . Now roll
the chunks of dough into balls and place on the baking sheet. Squish them
down gently using a fork. Then do it again with the fork tines in the
perpendicular directions so that you get a criss-cross pattern. You may want
to flour the fork between pressings so it doesn’t get stuck in the dough.
5. Bake for about 15 minutes. Don’t let them brown. Let them cool
completely. They will seem extremely soft when you take them out of the oven
but after they cool they will “set up” and be more solid and easier to move.
6. Drink a cold glass of milk while eating these. Ask your friends if
they can identify the secret ingredients.
This is better than the boring cinnamon idea I posted earlier.
This is a very intriguing idea. And I love peanut butter cookies. I have a curry dish in my crockpot and reading this made me want to leave work and enjoy the health benefits.
I bet those cookies are addictive!
What an interesting twist on a tried and true cookie, but it makes sense…Thai satay peanut sauce has curry powder. I do think that kids are more adventurous eaters as adults when they’re exposed early on to a variety of tastes. My oldest was raised on a totally different (and not so healthy) diet when I was working full-time. My other three kids eat a much wider range of cuisines, as I was working less and cooking more.
These are really intriguing! I love thai sauces with peanut butter in them with curries, so why not cookies!
Wow, what delicious-looking cookies. I love sweets, and these cookies look mouth-watering! I usually stick to these Brownie Cookies – http://www.recipe4living.com/recipes/brownie_cookies.htm – They’re pretty tasty too!
This is delicious! I am really into peanut butter so this is something that I want to try.
This is what I have been thinking of making for the Holidays as a giveaway. Kids will love these cookies. Thanks.
yum! i just posted a recipe for garam masala zucchini bread so i’ll have to try this!!
I simply adore peanut butter cookies and I love the idea of adding curry powder. I’m always up for a twist on a traditional recipe. Can’t wait to try these!
I am listening to you talk about blogger burnout (I slept through the actual hangout) on my headphones late at night here, and I wandered over to your site to see your pictures (you were talking about photography). Anyway, that just explains how I got here.. the point being this is a FABULOUS idea!!!! I just spent a long while staring at various spice blends for the bundt cake on my blog right now, and I ultimately went Moroccan. Indian sounded too savory. But I never thought about combining it with peanut butter. Absolutely brilliant. Pinning now, thanks.