08 December 2012

hot spiced cashew milk

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I will admit it.  I can get myself kind of worked up sometimes.  This particular day included driving around, doing some Christmas shopping, and listening to pop country radio.  I know... what?  This is a true glimpse into my life.

Anyhow, they kept playing tear-jerker after tear-jerker. Tis the season, I suppose.  As much as I should have just changed the channel, I couldn't.  I mean, sometimes a girl's just gotta cry in the car.   Besides, I had to do something while my cashews were soaking.



This hot spiced cashew milk is so indulgent tasting.  It's the sweetest & warmest rice pudding-eggnog- rum drink in the world, BUT is gluten-free, vegan, and doesn't have any sugar.

I made a double batch and drank some at night with rum and some the next day without.  Fun then health. Win then win. Cashews are good for you.

Recipe for Hot Spiced Cashew Milk  from Gormande in the Kitchen

1/4 cup organic cashews soaked in water in fridge for at least 8 hours
1/2 cup unsweetened shredded coconut
1 large soft medjool date (pit removed)
1/2 inch piece fresh ginger, peeled and grated
1 tsp cinnamon
2 cups hot water
1 oz dark rum
Grated nutmeg or more cinnamon for garnish

Drain and rinse cashews before putting in food processor or blender (or vitamix if you're really cool) with all of the ingredients except the rum.  Process for 2 minutes on high until steamy and frothy.  Strain through fine mesh, pressing the pulp with a spoon to get all of the liquid.  Stir in rum and garnish with cinnamon.

01 December 2012

cookie decorating event!

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I had such an amazing time with everyone who came out to the cookie decorating event at Crate & Barrel in Arlington, VA today!  It never gets old seeing kids be amazed by simple things.  A bow tie for a gingerbread man?  He doesn't have to wear pants?  I can do whatever I want with my menorah shaped ornament?  WOAH!

Although we used a non-edible recipe for these cookies (better for ornaments, better for places without food licensing), I've included my favorite gingerbread recipe below and you can check out my sugar cookie recipe with royal icing here.  Thanks to everyone who came out today and a special thanks to Crate & Barrel for having me come by for the afternoon.  


Me killing time in between rambunctious friends.


Some of our creations.


 SMILE!   It's cookie time!

Recipe for Gingerbread Friend Cookies  (from The Joy of Baking)

3 cups all purpose flour
1/2 tsp salt
3/4 tsp baking soda
2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg
2/3 cup molasses

Whisk together flour, salt, baking soda, and spices.  With mixer, beat butter & sugar until light and fluffy.  Add egg and molasses slowly until combined.  Slowly add in flour mixture and mix until incorporated and smooth.

Remove dough and roll out to 1/4 inch thickness on floured surface.  Cut out gingerbread people with cookie cutters and place on baking sheet lined with parchment.  Place in fridge for one hour to chill.

Preheat oven to 350F.  Bake chilled cookies for 10-12 minutes or until edges begin to get brown and crispy.  Remove from oven and let cool five minutes before transferring carefully to cooling rack.  Let cool completely before decorating with royal icing!