Sunny Anderson Recipes

Posted on Oct 31, 2014 08:00am

Sunny Anderson stopped by for "The Talk's" Halloween Monster Mash-Up with treats that will satisfy any monster appetite.

Recipes courtesy Sunny Anderson, 2014.


Sunny’s Candy Bar and Bacon Rolls
Makes 4

For the rolls:

1 tube croissant dough (makes 8 individual croissants)
4 slices bacon, cooked until crispy, then chopped 
1 cup chopped chocolate candy bars, I like Snickers and/or Butterfingers

For the topping:

1 tablespoon sour cream
Turbinado sugar
Kosher salt


1. Prepare the dough. On a lightly floured flat surface roll out the dough and separate it into 4 rectangular parts leaving two triangles attached for each of the 4 sections. Each section should appear to be a rectangle with a perforated dividing line through its center diagonally. Carefully pinch the two triangles along this center the close the gaps and seal it to make it one piece. Use a rolling pin or a glass to gently roll it flat once lengthwise and along the width.  Repeat for each and place on a nonstick baking sheet with sides.
2. Fill and close the dough. Combine the bacon and candy bars in a medium bowl and divide into 4 portions. First add a portion of the bacon mixture in a row along the length of the prepared dough in the center leaving enough room to pull the uncovered dough on the edges up and over the impending pile of filling.  
3. Bake. Preheat the oven to 350° F. Place the rolls on a non-stick baking sheet. In a small bowl mix the sour cream and just enough water to make it loose like glue, yes glue. Brush this over the top of each roll and sprinkle with sugar and a pinch of salt.  Bake until golden on top, about 16-20 minutes.  Allow to slightly cool, then slice each into 4 equal pieces to serve. 


Sunny’s Easy Roasted Garlic and Pumpkin Hummus
Makes 2 cups

For the garlic:

½ cup olive oil
3 garlic cloves, smashed

For the hummus:

1 15.5-ounce can garbanzo beans, drained
1 cup canned pumpkin puree
2 tablespoons tahini
½ teaspoon pumpkin pie spice
2 tablespoons lemon juice, plus more to taste
Kosher salt

For the garnish:

¼ cup pumpkin seeds
Kosher salt and black pepper


1. Roast the garlic and blend hummus. Preheat oven to 375° F. Place the garlic and olive oil in a ramekin or small baking dish and roast about 15-20 minutes, making sure the garlic does not begin to brown, but just turns a light golden color and becomes tender. Remove from oven and add the garlic cloves plus 2 tablespoons of the oil from the dish to a food processor along with the garbanzo beans, pumpkin puree, tahini, pumpkin pie spice, lemon juice and a nice pinch of salt. Blend until smooth, then add a bit more of the garlic roasted olive oil to smooth out the texture. Taste and add a bit more salt and lemon juice, if needed. 
2. Garnish and serve. Spoon into a bowl and pour any remaining olive oil over the top, cover and refrigerate at least 2 hours. When ready to serve, Add pumpkin seeds and a pinch of salt to a sauté pan on medium-high heat. Toss while toasting until seeds are fragrant and develop a bit of a sheen, about 4 minutes. Season with a pinch of salt and sprinkle toasted pumpkin seeds over top of hummus and serve slightly chilled or at room temperature.


Motor City Hot Toddy
Serves 4 to 6

I first learned of the curing qualities of the “hot toddy” when I moved to Detroit for a radio job. The worst winter in years hit in 1998 and I immediately got sick. Everyone’s remedy for me was to make a hot toddy and enjoy the restorative values of alcohol. Not a soul mentioned conventional medicine. It sounded funny then, but I tried it, and years later, I enjoy a good toddy at the first sign of the sniffles


½ orange, halved
4 whole cloves
3 cups apple cider
2 cinnamon sticks, 3 to 4 inches long
1 cup Bourbon Whipped Cream (recipe below)


1. Prep the orange. Stud the orange pieces with 2 cloves each.
2. Steep the ingredients. In a medium sauce-pan, bring the cider, cinnamon, and orange pieces to a boil, then reduce to a simmer and cook for 10 minutes.
3. Assemble and serve. In each coffee cup or mug pour 1 shot (or 2) of brandy. Ladle in the hot cider and top with a generous dollop of whipped cream.

Tip: Add a 1-inch disc of peeled ginger while steeping for a warming bite.

Bourbon Whipped Cream
Makes 2 cups


1 cup heavy cream, cold
1 tablespoon bourbon
1 tablespoon sugar


1. Make the whipped cream. In a large bowl, whisk the heavy cream until soft peaks form. Add the bourbon and sugar and continue to whisk until stiff peaks form when the whisk is removed from the bowl. Refrigerate and serve cold.

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