Tag Archives: brown sugar

Sweet & Spicy Herb Cashews

This might be the easiest recipe I’ve posted on here, and it is quickly becoming a staple in my house. These cashews are sweet when you first taste them then the heat from the cayenne kicks in. I’ve made it a couple of times before, usually as a football snack. We’d end up devouring all of them by the end of the game. Oops.

A funny thing happens when you make a dish frequently.  You feel less of a desire to eat all of it in one sitting. It’s there as a quick and delicious snack. It’s not a novelty anymore that must be eaten quickly or it will disintegrate. This treat will now last a week. It’s not the cheapest of treats though. I do pay $10 for a pound of raw cashews, which hurts a bit. But a couple times a month is doable.

This is one of those times you do not want to substitute dry herbs for fresh. The fresh rosemary really shines and dried will not be the same. I buy raw, unsalted cashews. You can buy roasted ones but if you buy salted and roasted, omit the salt from the recipe. Oh, and it will take about 10 minutes to make. That includes standing around waiting for the cashews to roast and pouring a glass of wine. These are of course best warm but I enjoy them room temperature and cold too!

Rosemary Cashews

from Ina Garten, Barefoot in Paris

Yield: 1 lb of delicious cashews

Difficulty: Very, very, very easy

Time: 2 minutes to mix ingredients; 10 minutes for cashews to roast

Ingredients

  • 1 lb raw or roasted cashews (unsalted is best)
  • 2 TB fresh chopped rosemary
  • 1/2 tsp cayenne pepper
  • 2 tsp light brown sugar
  • 1 TB kosher salt (omit if you use salted cashews)
  • 1 TB unsalted butter, melted

Directions

1. Preheat oven to 350F. Pour yourself a glass of wine or beer (optional but recommended!)

2. Spread the cashews on a half sheet pan. Roast for about 10 minutes, or until lightly golden and fragrant.

3. While cashews are roasting, mix together the remaining ingredients in a large bowl. When cashews are done, toss in bowl to coat thoroughly.

4. Eat and enjoy!

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Chocolate Chip Cookie Pound Cake

If you haven’t seen the Italy issue of Bon Appetit, leave now and go out and buy it. It is an issue you will want to keep for reference and it has so many great recipes. I’ve already become addicted to the basic tomato sauce that is on the cover.

But this is a baking blog, so let’s talk about this pound cake. It’s in the beginning of the magazine and the official name is “Brown Sugar and Chocolate Chip Pound Cake with Maple Espresso Glaze.” Whew, that’s a mouthful. I prefer to call it a Chocolate Chip Cookie Cake because, well, that is what it tastes like! A moist, delicious chocolate chip cookie disguised as a cake. I think it might be my new favorite. I even went out and bought a bundt cake pan just for this cake (with a Bed Bath and Beyond Coupon, I might add). And today everyone is waking up to the news that Osama Bin Laden has been killed by our Rock Star U.S. Military, so we need to do some celebrating. This cake will fit the bill.

It’s yummy, it’s easy, and it’s pretty. What more could you ask for in a cake?

The only change I made was I used only vanilla extract because I didn’t have any maple extract. But the maple in the glaze is subtle and just the right amount. I love the espresso specks in the glaze. Pretty, don’t you think? This cake would be a hit if you needed something for a potluck. You’ll be the star!

Brown Sugar and Chocolate Chip Pound Cake with Maple Espresso Glaze

from Bon Appetit

Ingredients

Cake

  • Nonstick vegetable oil spray
  • 1 12-ounce package semisweet chocolate chips
  • 3 cups all purpose flour, setting aside 2 TB for chocolate chips plus additional for dusting
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 1/2 cups (packed) golden brown sugar
  • 2 1/2 tablespoons vanilla extract
  • 1 teaspoon maple extract
  • 4 large eggs, room temperature
  • 1 cup buttermilk, room temperature
1. Preheat oven to 325°F. Butter 12-cup Bundt pan. Spray pan generously with nonstick spray. Dust pan lightly with flour.
2. Mix chocolate chips and 2 tablespoons flour in medium bowl. Toss the chips thoroughly to make sure they are all evenly coated. Sift remaining flour with baking soda, baking powder, and salt into another medium bowl.
3. Using electric mixer, beat butter and brown sugar in large bowl until fluffy, about 3 minutes. Beat in vanilla extract and maple extract. Add eggs, 1 at a time, beating well after each addition.
4. Mix in flour mixture in 3 additions alternately with buttermilk in 2 additions, beginning and ending with flour mixture. Fold in chocolate chip mixture. Transfer batter to prepared pan, spreading evenly.
5. Bake cake until tester inserted near center comes out clean and cake begins to pull away from sides of pan, about 1 hour. Start checking the cake around 40 minutes and check every five minutes or so. It took 55 minutes for me. Another five minutes would have been too long.
6. Cool cake in pan on rack 30 minutes (I only left it in 10 minutes and it still turned out fine). Invert cake onto rack and cool completely.
Good to know: Mixing the chocolate chips with a little flour before adding them to the batter helps the chips stay evenly suspended in the batter and evenly distributed throughout the baked cake. Otherwise, they may sink to the bottom.

Glaze

  • 1 cup powdered sugar
  • 2 tablespoons pure maple syrup
  • 2 tablespoons (or more) whipping cream
  • 1 1/2 teaspoons instant espresso powder
Combine powdered sugar, maple syrup, 2 tablespoons cream, and espresso powder in medium bowl. Whisk until smooth, adding more cream by 1/2 teaspoonfuls if glaze is too thick to drizzle. Spoon glaze decoratively over top of cake; let stand at room temperature until glaze is firm, about 1 hour. DO AHEAD Can be made 1 day ahead. Cover with cake dome and let stand at room temperature.
I dare you to have just one slice…

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