The annual Explorers Club Creepy Crawly Dinner is notorious for serving gut wrenching menu items not for the faint of heart.
So, when I was invited to visit the club headquarters, I should have suspected that hors d’oeuvres the would be out of the ordinary. When surrounded by fellow travel journalists, we tend to lose our sensibilities a bit and fall into peer pressure.
This was absolutely the case when it came to tasting the various “arthopodic” appetizers (see below).
After the event was over, I was handed my party favor: chocolate covered crickets and larva.
I decided they would make an appearance at my friend’s Halloween party the following week and my dessert both confused and intrigued the guests (and scared some).
If you too are scared at the thought of eating whole bugs I suggest trying cricket flour. Cricket flour is a great source of protein, gluten free, and sustainable.
It has a rich, nutty flavor that may take some getting used to, but I think will be shocked at how much you will enjoy these little critters.
If you are still afraid to try eating insects, I have a few questions for you:
- Do you wear red lipstick?
- Eat M&M’s?
- Enjoy strawberry ice cream?
Then, guess what? You’re already eating bugs!
So, grab some grubs and try my revamp of a classic cookie recipe. These creepy looking crinkles (or as I’m calling them, “crickles”) are delicious, easy to make and make a perfectly spooky Halloween treat.
- 1 1/4 cups all-purpose flour
- 1/4 cup 100% cricket flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1 stick unsalted butter, room temperature
- 1 cup light brown sugar
- 2 large eggs
- 1/4 cup confectioners’ sugar
- Heat oven to 350° F. In a medium bowl, whisk together the all-purpose flour, cricket flour, cocoa powder, baking powder, and salt.
- Beat the butter and brown sugar with an electric or stand up mixer on medium-high speed about 2 – 3 until light and fluffy. Beat in the eggs. Reduce speed to low and gradually add the flour mixture, mixing until incorporated.
- Form the dough into balls (each equal to 1 level tablespoon). Roll the balls in the confectioners’ sugar and place on parchment-lined baking sheets, spacing them 2 inches apart. Bake until the cookies are firm and the tops crack, 13 to 15 minutes.
- Cool slightly on the baking sheets, then transfer to wire racks to cool completely.