Bready or Not Original: Cardamom Cashew-Walnut Butter

Posted by on Jun 3, 2020 in Blog, Bready or Not, gluten-free, healthier, nutty | 0 comments

This is a two-for-one Bready or Not posts: recipes for Cardamom Cashew-Walnut Butter, for both small and large food processors.

Bready or Not Original: Cardamom Cashew-Walnut Butter

For the past few years, I had an 8-cup Cuisinart food processor. The thing was great, but as I tried more recipes, I found that most were designed for a larger food processor. Darn.

So when Costco advertised a Cuisinart double the size, I circled the ad and shoved it toward my husband, saying, “This is what I want for Christmas.”

Bready or Not Original: Cardamom Cashew-Walnut Butter

After overcoming my initial anxiety about operating the darn thing (blades and pieces galore! confusing!), I delighted in the increased capacity. Now I can make bigger batches of stuff like nut butter!

Bready or Not Original: Cardamom Cashew-Walnut Butter

This recipe is a particular favorite of mine. I created the original small batch recipe for my old unit, and then modified it for the shiny new machine.

Bready or Not Original: Cardamom Cashew-Walnut Butter

You can substitute other nuts in the recipe, but the mixing time may be different. Almonds are harder, and take longer to process.

Bready or Not Original: Cardamom Cashew-Walnut Butter

Also check out my Maple Nut Butter recipe!

Bready or Not Original: Cardamom Cashew-Walnut Butter [Small Batch]

If you have a small food processor (around 8 cup capacity), this is the nut butter recipe for you! This whips up in no time and is way better than the typical store stuff. Makes about 1 cup (8 ounces) of nut butter.
Cuisine: American
Keyword: cashews, nut butter, walnuts
Author: Beth Cato

Equipment

  • 8-cup food processor

Ingredients

  • 1 1/2 cups cashews
  • 1 cup walnuts
  • 1/2 teaspoon sea salt
  • 1 Tablespoon honey
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon vanilla extract

Instructions

  • If the nuts are unroasted, roast them first for a boost of flavor. Line a rimmed baking sheet with foil and preheat oven at 350 degrees. Spread cashews and walnuts in an even layer. Bake for about 6 minutes, whereupon they should smell pleasantly toasty. Let cool at least 30 minutes before continuing with next step.
  • Fit processor with an S-shaped blade inside. Pour in cashews, walnuts, and sea salt. Process for about 5 to 10 minutes, stopping sporadically to scrape sides. The nut butter is done when the mixture looks smooth and flows over the blades like a thick river.
  • Add the honey, ground cardamom, and vanilla. Process another two minutes to incorporate.
  • Place nut butter in a clean glass jar (or jars). Store sealed at room temperature for as long as a year. Some separation of nuts and oil is natural--just stir them together again, if needed. If the nut butter dries out, warm what is needed in a microwave-safe bowl to make it spreadable.

OM NOM NOM!

    Bready or Not Original: Cardamom Cashew-Walnut Butter [Large Batch]

    If you have a large food processor (around 15 cup capacity), this is the nut butter recipe for you! This whips up in no time and is way better than the typical store stuff. Makes about 2 cups (16 ounces) nut butter.
    Keyword: cashews, nut butter, walnuts
    Author: Beth Cato

    Equipment

    • 16-cup food processor

    Ingredients

    • 3 cups cashews
    • 2 cup walnuts
    • 1 teaspoon sea salt
    • 2 Tablespoon honey
    • 1 teaspoon ground cardamom
    • 1 teaspoon vanilla extract

    Instructions

    • If the nuts are unroasted, roast them first for a boost of flavor. Line a rimmed baking sheet with foil and preheat oven at 350 degrees. Spread cashews and walnuts in an even layer. Bake for about 6 minutes, whereupon they should smell pleasantly toasty. Let cool at least 30 minutes before continuing with next step.
    • Fit processor with an S-shaped blade inside. Pour in cashews, walnuts, and sea salt. Process for about 5 to 10 minutes, stopping sporadically to scrape sides. The nut butter is done when the mixture looks smooth and flows over the blades like a thick river.
    • Add the honey, ground cardamom, and vanilla. Process another two minutes to incorporate.
    • Place nut butter in a clean glass jar (or jars). Store sealed at room temperature for as long as a year. Some separation of nuts and oil is natural--just stir them together again, if needed. If the nut butter dries out, warm what is needed in a microwave-safe bowl to make it spreadable.
    • OM NOM NOM!
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    Bready or Not Original: Soft Maple Sugar Cookies

    Posted by on May 27, 2020 in Blog, Bready or Not, cookies, maple | 0 comments

    Soft Maple Sugar Cookies! That’s right, this recipe combines two of the best things ever for an original treat.

    Bready or Not Original: Soft Maple Sugar Cookies

    It has been way too long since I offered up a maple-flavored treat. These are so good, they make up for that lapse in a major way.

    Bready or Not Original: Soft Maple Sugar Cookies

    These are soft, chewy cookies. Maple flavor is built into the dough, and the drizzle of glaze adds a touch more.

    Bready or Not Original: Soft Maple Sugar Cookies

    I wish I could say how long these cookies will keep, but I don’t know. They stayed delicious for at least one full day, then they went to my husband’s work and were goooooooone.

    Bready or Not Original: Soft Maple Sugar Cookies

    You’ll have to bake them yourself and see how long they last!

    Bready or Not Original: Soft Maple Sugar Cookies

     

    Bready or Not Original: Soft Maple Sugar Cookies

    These cookies combine classic chewy sugar cookies with lovely maple flavor. Recipe makes about 57 cookies using a teaspoon scoop.
    Course: Dessert, Snack
    Keyword: cookies, maple
    Servings: 57 cookies
    Author: Beth Cato

    Equipment

    • teaspoon scoop
    • parchment paper

    Ingredients

    Dough

    • 1/2 cup unsalted butter softened 1 stick
    • 1/2 cup shortening
    • 1 1/2 cups white sugar
    • 1/4 cup brown sugar packed
    • 1/4 cup pure maple syrup
    • 1 teaspoon baking soda
    • 1 teaspoon cream of tartar
    • 1/8 teaspoon salt
    • 3 egg yolks
    • 1 teaspoon vanilla extract
    • 1 teaspoon maple flavor
    • 1 3/4 cups all-purpose flour

    Glaze

    • 1/4 cup unsalted butter half stick
    • 2 cups confectioners' sugar plus more is needed for thickness
    • 1/4 cup half & half or milk
    • 3 Tablespoons maple syrup

    Instructions

    • Preheat oven at 300-degrees. In a large bowl, beat together butter and shortening. Add both sugars, maple syrup, baking soda, cream of tartar, and salt. Beat for about 2 minutes, scraping bottle of bowl often. Add egg yolks one at a time, followed by vanilla extract and maple flavor. Mix in flour until just combined.
    • Use a scoop or spoon to dollop dough onto a parchment paper-lined cookie sheet, spacing out to account for spread. Bake for 11 to 16 minutes. Let set on cookie sheet for 10 minutes, then transfer to a rack to completely cool.
    • Once all cookies are baked and cooled, move them back to the parchment-covered pan, close together, before mixing glaze.
    • In a small bowl, melt butter in microwave. Add the confectioners' sugar to bowl, followed by half & half and maple syrup. Stir. Add more sugar, if needed, to form a thick consistency. Drizzle all over cookies. Let set for 30 minutes to 1 hour before moving to sealed containers.

    OM NOM NOM!

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      Bready or Not Original: White Chocolate Macadamia Nut Granola Bars [Gluten Free]

      Posted by on May 20, 2020 in Blog, Bready or Not, breakfast, chocolate, gluten-free, healthier | 0 comments

      These delicious White Chocolate Macadamia Nut Granola Bars are perfect for breakfasts and snacks–and they are packed with protein and gluten-free, too!

      Bready or Not Original: White Chocolate Macadamia Nut Granola Bars [Gluten Free]

      I love making no-bake batch breakfast recipes in the summer. No need to turn on the oven and heat up my kitchen! Or to fuss with making something every day!

      Bready or Not Original: White Chocolate Macadamia Nut Granola Bars [Gluten Free]

      This recipe is even better because it is SO GOOD. I made it numerous times to experiment with ingredients and amounts. I prefer it with cashew butter and almond flour as it gives it a very cookie dough taste, but use what you have.

      Bready or Not Original: White Chocolate Macadamia Nut Granola Bars [Gluten Free]

      To make this gluten-free, be sure to use GF quick oats from a place like Bob’s Red Mill. Also, DON’T use old fashioned/rolled oats. They are too dense. The time I tried that kind, I had to add a lot more nut butter and honey to make the mixture stick together.

      Bready or Not Original: White Chocolate Macadamia Nut Granola Bars [Gluten Free]

      Make these on the weekend and your breakfasts are ready for the week! Just grab a bar from the fridge, eat, and enjoy!

      Bready or Not Original: White Chocolate Macadamia Nut Granola Bars [Gluten Free]

      Bready or Not Original: White Chocolate Macadamia Nut Granola Bars [Gluten Free]

      This recipe comes together fast on the stove top, but requires some prep work. Almond flour can get lumpy and might need to be sifted. Don't use old-fashioned/rolled oats here, as they don't soften enough to adhere with everything else. These bars are great stashed in the fridge, with extra kept in the freezer.
      Course: Breakfast, Snack
      Keyword: bars, chocolate, gluten free, macadamia nuts
      Author: Beth Cato

      Ingredients

      • 2 cups quick oats
      • 1 cup almond flour or oat flour
      • 1/4 cup macadamia nuts chopped
      • 1 cup cashew butter or almond butter
      • 1/2 cup honey
      • 1/2 teaspoon salt
      • 1 teaspoon vanilla extract
      • 1/4 cup white chocolate chips

      Instructions

      • Line a 9x9 or 8x8 square pan with foil and apply nonstick spray. Set aside.
      • In a bowl, measure out the quick oats, almond flour, and macadamia nuts. Also set aside.
      • Place the cashew butter, honey, and salt in a large pot on the stove. Bring the temperature to medium, stirring everything until it is melted and combined. Remove from heat and stir in the vanilla extract.
      • Pour the dry ingredients into the wet and stir until fully incorporated. Dump the mix into the prepared pan. Use a piece of waxed paper and a heavy glass to compress the contents into an even layer. Sprinkle white chocolate chips across the top and quickly press in by hand, as they will soften fast on the warm dough.
      • Set pan in fridge to chill for at least 30 minutes.
      • Use foil to lift square onto a cutting board. Slice into desired sizes. They keep in the fridge, in a sealed container, for as long as a week, and as long as a month in the freezer. If stacking, place wax paper between the layers.

      OM NOM NOM!

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        Forthcoming anthologies to preorder

        Posted by on May 15, 2020 in anthology:nonfiction, anthology:poem, anthology:story, Blog | 0 comments

        This is a rough time for the publishing industry and authors, period. Many bookstores are closed or operating in different ways. New releases are not getting much attention. Readers have other priorities for their time and money. Authors are struggling to focus, promote, and write. The actual publishing process is in a bad way, with warehouses closed because of sickness and paper imports from China greatly curtailed.

        I want to highlight four forthcoming anthologies that have preorder links available. If you can’t budget to buy new books, you can always request your local library to carry them. And always, reviews on places like Amazon and Goodreads are a huge help.

        First up, on May 26th, Swashbuckling Cats: Nine Lives on the Seven Seas is released by Tyche Books. PIRATE CATS. This is an anthology all about PIRATE CATS. How awesome is that?! A release day party will be held on Facebook. Find out about that here and participate in the event for a chance to win door prizes.

         

        Chicken Soup Magic of Cats 2020

        Chicken Soup for the Soul: The Magic of Cats will be released in print and ebook on July 7th, 2020. (Release was pushed back a month.) I’ve had stories in a lot of Chicken Soup cat books, but this will be my first story about my ‘new’ cats–with this one all about my brilliant ginger trickster, Finn.

         

        book of dragons

        Also out on July 7th: The Book of Dragons will be a beautiful, fully-illustrated (by Rovina Cai!) hardcover release from Harper Voyager, edited by Jonathan Strahan. I’ve already read it in galley form, and let me tell you the blunt truth: this is one of the most solid anthologies released in recent years. It includes my first solicited poem, “Make Me a Dragon.” I wrote it while very angry. I am betting a lot of people will relate to the mood.

        Escape Pod anthology

        On October 20th, Titan Books will release the Escape Pod Science Fiction Anthology. The table of contents for this book blows me away. I’m still stupefied that I was invited to take part. My story is very much a signature Beth Cato kind of thing, science fiction with a dose of fantasy plus a cantankerous felizard (that’s part feline, part lizard) that threatens to steal the show.

        #SFWAPro

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