Wildfire Rye Cookies with Currants

rye_cookiesLooking for a tasty, easy, and simple snack to eat with your  milk or tea? Or a cookie to bake your Heavy Metal loved one? Then these cookies are for you!!

I saw this recipe on Kitchen Vignettes and couldn’t help but try and put my own spin on it. Aube does great work and will make your stomach hungry in an instant.

As always, put on a record before you start. I recommend the new Deströyer 666 LP, “WILDFIRE.” I’ve had the pleasure of seeing these Australians a few years ago and am thankful that they exist. Seriously…check out the new album here and be sure to GO BUY IT at your local record store. And if they don’t have it, complain to management immediately.


What you will need:

1 cup of Butter (2 sticks, room temperature)
3/4 cup Cane Sugar (scant or a little less)
1 egg
1/2 tsp. Sea Salt (the Kosher stuff is top notch)
2 1/2 cups Rye Flour (I used Bob’s Red Mill flour)
3/4 cup Dried Currants


KitchenAid Mixer (or a large bowl to cream butter and sugar)
Parchment Paper
Baking pans


Get your bowl or KitchenAid ready (spatula for the bowl, standard beater for KitchenAid). Place the butter in the bowl along with the sugar and combine. Once creamed together, add your egg, salt, and currants and mix well.

Next, tip in your flour bit by bit until a nice dough ball is formed. Flour your work surface lightly and take the dough ball out onto it. Break in two and begin to form them into “logs” that are about an 1-1/2 or 2 inch thickness.

Once you have two “logs” wrap them separately in parchment paper and place in your fridge for one hour.

In the meantime, your record should be done with side A. Flip it, headbang, drink a beer, and then go preheat your oven to 350ºF.

Get two baking pans out and be sure to butter them or use parchment paper to prevent stick.

Grab the logs, place them on your work station and begin to cut them at about 1/8 inch to 1/4 inch thickness. This will produce plenty of cookies (I got about three or so dozen).

Once your pans are filled, place them in the preheated oven for about 15–18 minutes. Watch them the last few minutes so they don’t burn. What you want is a nice golden edge.

After they are baked, let cool on pans for a minute, then place onto a wire rack to cool completely. Repeat the cutting and baking steps for the rest of your batch.

Share, eat, enjoy, repeat! These cookies are easy and tasty. Perfect for your Heavy Metal Bloodlust…or whatever you want to to call it.



Buttermilk Pancakes Für Eins

This recipe evolved from the simple fact that I was getting tired of wanting pancakes during the work week yet not having enough time to flip a dozen plus pancakes.

Taking only about 15 minutes from mixing to eating, these fluffy and easy pancakes can be eaten any day of the week. Depending on how you make them, they will give you three average sized pancakes or one ridiculous pancake.

As always, get started with putting on a record. I suggest the latest offering from Enforcer. “From Beyond” is an instant classic with its catchy melodies, awesome riffs, and cool artwork. These pancakes may not be from beyond, but they will take your tastebuds places. Listen to the title track here.



What you will need:

Wet Mix:
1/2 cup Buttermilk
1 tbs Melted Unsalted Butter
1 egg

Dry Mix:
1/2 cup All-Purpose Flour
1/2 tsp Baking Soda
1/2 tsp Sugar
1/4 tsp Salt

One large bowl
One medium bowl

Prepare a pan on the stovetop. Be sure to grease it lightly with either butter or oil. Have your heat set at about just shy of medium (my stove top gauge was at 4 out 10).

Prepare the wet mix in the medium bowl. Whisk together until the ingredients are well mixed and a nice even color.

Next, clean your whisk off and mix together all of the dry ingredients in the large bowl. Once done, pour the wet mix into the dry mix and combine. Do no whisk for very long, just enough to get all of the dry mix from the sides of the bowl, for if you over mix, your pancakes will not be fluffy.

Once all ingredients are combined, dollop them onto your pan. Check their bottoms for an even brown color (usually after 4 or 5 minutes). Flip and cook for a few minutes more.

These can be enjoyed with or without toppings. I prefer without to savor the sweetness of the buttermilk, but you can do what you want. If you DO want to share these, just double the recipe.




Thy Mighty Pumpkin Cookies

BREAD FIRE DEATH IS BACK! Where did it go? Well spring turned into summer and summer turned into fall quicker than you can say, “Hellenic Black Metal.” Anyway, pumpkin time has been upon the world for about a month now. Pumpkin beer, pumpkin chips, pumpkin salsa, pumpkin cereal…I love pumpkin, but quite frankly, I don’t need to eat it in everything. I tend to keep it for bread, pie, or these: Pumpkin Chocolate Chip cookies.

This simple recipe pairs best with Rotting Christ. Not only was their debut a masterpiece in Black Metal, but it put Greece on the map for extreme music. Listen to it here. What do pumpkins have to do with Greece? Absolutely nothing. On with the recipe my legions.


What You Will Need:

1 1/4 cup Dark Brown Sugar
1/2 cup Butter
2 eggs, beaten
1 1/2 cup Cooked Pumpkin (I used pumpkin from my yard, but if  you must use canned, be sure it is organic…it just tastes better)
1/2 tsp Salt
1/4 tsp Ginger
1/2 tsp Nutmeg
1 tsp Cinnamon
2 1/2 + 1 tablespoon All-Purpose Flour (Bob’s Red Mill reigns supreme in my house)
4 tsp Baking Powder
As many chocolate chips as you see fit


2 Baking pans (greased up…I use butter to make a nice thin layer to prevent too much sticking)
Large bowl
Medium bowl

Preheat your oven to 400º F.

Cream together your butter and sugar in the large bowl. You can do this in a KitchenAid mixer or by hand. Add eggs, pumpkin, spices, and salt. Mix thoroughly until you have a nice wet mix. In your other bowl, sift the flour and baking powder together. Once sifted well, add to your wet mix and mix all ingredients together. The extra flour turns these cookies into near mini-cakes. Quite fluffy to say the least. For the chocolate chip addition, I chose mini-chips and used just shy of a cup. This way there is not an overpowering of chocolate.

Once your dough is mixed well, take a standard spoon and begin to drop your dough on the baking pans. You should get about a dozen per pan and this recipe generally yields around three dozen cookies. Flatten the cookies a bit after you place them.

Place the pans in your oven once it is preheated. Depending on your oven, the cookies could take 12 to 15 minutes. At about the ten minute mark, check the bottoms of them. If they appear dark brown, then you should take them out before they get too burned. You want a nice golden bottom for these to be just right. But practice makes perfect of course. These keep very well in an air-tight container, but your hungry won’t let them exist for too long.

No go…go and conquer your Pumpkin Lust!


This recipe was adapted from Old-Fashioned Pumpkin Recipes by Bear Wallow Books