A Mark Bittman column introduced me to the genius of combining peanut butter and sriracha (spread PB on toast, dot with sriracha=heaven) but it’s Charleston’s Diggity Donuts food truck that hooked me with their Nutty Rooster -- a homemade, warm, crispy, cake-y donut coated with a peanut butter and sriracha glaze. So it really wasn’t too much of a stretch to apply the PB-S formula to cake, and wouldn’t you know it, it’s pretty darn amazing. I used this to ice a vanilla bundt cake, but I might get crazy and try a banana cake next time or even chocolate.

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