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The Ham Dogger via Thrillist  Blurring the line between the grill’s two most famed products, the Ham Dogger’s a plastic mold that transforms 1/4lb of ground beef into a hot dog-shaped patty, because no, you don’t have time to roll it out with your hands.
Cookie French Fries with Buttercream Ketchup   via Bake at 350 I’m not sure why the whole “Desserts for Dudes” theme has me making junk-food related cookies every year.Beer & Hot Dogs?  Check.Fried Chicken?  Check. Next year, I’ll have to work on bean burritos. Anyhoo…today we have cookie french fries.  Now, I may love french fries as much as my misters, but here’s the difference.  When *they* eat them, the fries don’t go straight to their hips.  Men. These are so, so simple to make and, I’ll be honest, both my boys (the Mr. and the kiddo) were a little blown away by them. *Spend 2 days icing cookies that look like a super hero?  “Nice,” they say. *Spend 30 seconds cutting up cookies and sliding them into a french fry container?  “WOW! How did you DO that?” they exclaim. *sigh*I’ve seen french fry cookies before…the ones that stick in my mind are Bakerella’s…I mean EVERYTHING she does is fabulous.  Hers even had mini hamburgers.  The girl is a creative genius.These are a bit different and I’ll tell you why… I like fries the same way I like sugar cookies: tender.  Not floppy and definitely not crispy.  SO…I baked the cookies into squares THEN cut them once they came out of the oven. I got the idea doing this. Instead of coating these in sanding sugar, I sprinkled them with just a *bit* of sea salt before I popped them in the oven.  I love the whole salty/sweet thing.  To cut the cookies (I used my go-to recipe), simply remove the cookies from the oven and let cool on the tray about 1-2 minutes.  Use a bench scraper or a thin cookie spatula to cut the cookies into strips.  Either cut on the diagonal, or cut straight, then lop off the ends on a diagonal. Use a thin spatula to remove to cooling racks to cool completely. As for the ketchup buttercream…(can we all just agree it’s “KETCHUP,” not “CATSUP?” That always creeps me out)…I halved Shelly’s famous buttercream recipe, adding 1/2 teaspoon vanilla and AmeriColor Super Red food coloring. For the containers?  I just walked into McDonald’s and asked if I could buy some of their small french fry containers without the fries.  Kiddo waited in the car…waaay too embarrassing, but the McDonald’s manager didn’t bat an eye.  Plus, they gave them to me for free.  Bonus!!!  {That caption is for you, AJ.} Do your dudes dig fries?
BBQ Hot Dog Cookies hotographs and original illustrations: Cakespy] Hot dog look aside, taste-wise, these treats are totally sweet. Starting with a simple and lightly sweet butter cookie dough, you simply tint a portion, shape appropriately and add a squiggle of decorating icing to attain an adorable dessert trompe l’oeil morsel. Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter! About This Recipe Yield:makes 16 cookies Active time:30 minutes Total time:1 hour, 45 minutes This recipe appears in: Cakespy: Hot Dog Cookies Ingredients 2 sticks (16 tablespoons) unsalted butter, softened 1/2 cup (about 2 ounces) confectioners’ sugar 1 teaspoon vanilla extract 2 3/4 cups (about 14 ounces) flour 6 to 7 drops red food coloring Flaked coconut Yellow or red decorating icing Procedures 1 In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and confectioners’ sugar on high until smooth, about 3 minutes. Beat in the flour and vanilla on low speed until incorporated, about 1 minute. Remove all but one cup of the dough and set aside. Add red food coloring to the 1 cup left in mixer and knead until well combined. Cover both the tinted and untinted dough in separate bowls; place both in the refrigerator to chill for an hour. 2 Near the end of your cooling period, position a rack in the middle position and preheat the oven to 350°F. Line a baking sheet with parchment paper. 3 For hot dogs, divide red dough into 16 portions. Shape into approximately 2-inch logs; round the ends, and set aside. Divide the untinted dough into 16 portions. Shape into approximately 3-inch logs; make a length-wise groove in each cookie (I did this by pressing my finger into it). Smooth any cracked edges with your fingers. These will be the “buns”. 4 Place each “bun” cookie two inches apart on your prepared baking sheet. Place the red “hot dog” cookie dough logs into the “bun” cookies. 5 Bake until the edges are golden brown, 12 to 15 minutes. Let cool on the sheet before transferring to a wire rack to cool completely. 6 If desired, sprinkle with a garnish of flaked coconut for “saurkraut”; for ketchup or mustard, pipe a stripe of red or yellow frosting down the center of each finished cookie.
Haute DOG! Get Fancy with Yours, Why Don’t Ya…… Danielle Walsh  |  BonAppetit Hot dogs are a no-brainer for summer cookouts. But if you want to go NEXT LEVEL, check out our recipes for fancy dogs and smart toppings below. Photograph by Victoria PearsonThe DogsGarlic Mojo Hot DogsMuffuletta Hot DogsHot Dogs with Poblanos, Pepper Jack, and TomatilloHot Dogs with Dal and Red-Onion RaitaBeer-Braised Hot Dogs with Braised SauerkrautGrilled Hot Dogs with Mango Chutney and Red Onion RelishManchego Cheese and Garlic DogsHarissa-Onion Dogs with Preserved-Lemon RelishCheddar Dogs with Cider-Braised Leeks and ApplesPhotograph by Kenji Toma The ToppingsTricolor Pepper RelishPickled Baby SquashCauliflower ChowchowPickled PeppersQuick-Pickled Onions

Feeding Big Sexy™

Feeding Big Sexy™

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