0 Indian Spiced Nuts with Coconut

I just love these toasted nuts!  This is Aarti Sequeira's recipe called Newspaper Nuts: Indian Spiced Nuts with Coconut from her Food Network show Aarti Party.  This was a fun snack to prepare with Miss E.

Just three differences in the way I made mine.

1. I used peanuts and almonds (that I had to crack myself...that's some perseverance!  E helped me a lot.) instead of all pecans since I only had a few.

2.  I added 2 tablespoons of Modern Day Masala organic garam masala instead of 2 TEASPOONS, (whoops...but it totally worked anyway.) By the way, Modern Day Masala has some amazing spice mixes!!  Their Butter Chicken mix is out of this world good.

3. I added a fair sprinkling of brown sugar.  There is nothing like a sweet and salty snack.

Voila!  Highly recommend.

1 Kahlua Pecan Pie

I've been on a Kahlua kick recently, haven't I?  I made this splendid pecan pie with the homemade Crème de Café I was given, and I got the idea from an old high school friend of mine who's quite the baker (thanks, Robert!)  This recipe is actually gluten-free if you make it with a GF crust.

You'll need:

1 9" unbaked pie crust
2 1/2 Tbs room-temp butter
1/3 cup sugar
4 lg eggs
1/4 tsp salt
1 cup dark corn syrup (I used 3/4 cup light syrup and 1/4 cup molasses)
1/4 cup Kahlua
1 cup pecans

Preheat the oven to 375.  Begin by creaming together the butter and sugar in a mixer until it's fluffy.

Then add in each egg one at a time, and beat well after each addition.

In a large measuring cup, mix together the salt, corn syrup and Kahlua, and then incorporate into the egg/butter/sugar mixture.

Mix well.

Place your pecans in the unbaked pie shell.  You can do your edges all pretty-like and arrange the pecans in a nice pattern, but I was all for speed and thus, rusticity.

Pour the mixture carefully over the pecan pie shell until it almost reaches the top (don't pour too much in, you may have some leftover.)

Bake at 375 degrees on a low center oven rack for 30-45 minutes, or until the center is still slightly jiggly. Remove and let cool completely on a rack for several hours.

Serve with Kahlua whipped cream (1/2 cup heavy cream + 2 Tbs Kahlua, beaten) and enjoy!  Lasts 1-2 days at room temp, then freeze.

2 Bento #124 - Mac & Ham Flowers

Miss E requested her favorite organic mac n' cheese for dinner, and some went into this bento.  It's topped with cucumber and ham flowers.  The celery is topped with peanut butter and chopped pecan pieces for a nice crunchy bite.

Bento #124 - Organic mac n' cheese, cucumbers, ham, Aussie apple, celery and peanut butter pecan sticks.

6 Baked Cinnamon, Pecan & Blackberry French Toast

I admit, I got the idea to make this from the Pioneer Woman blog.  Her pictures are amazing.  It looked so yummy, I thought it was the perfect dessert to make for my movie party with all the leftover bread trimmings I had from making party appetizers (I used a leaf-shaped cookie cutter, toasted them and served olive tapenade and bruschetta.)  I did change up the recipe a little, as I tend to do.

1 loaf of your favorite white bread, (trimmings are just fine) torn or cubed
8 eggs
2 cups milk
1 cup heavy cream
3/4 cup sugar
2 tbls vanilla

topping:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
2 tsp cinnamon
2 dashes allspice
1/4 tsp salt
1 stick cold butter, cut into pieces
1 cup chopped pecans (candied are great!)
1 pint berries, sliced or whole if they are small

First, butter a large baking dish, about 9x13.  I have a large oval dish that I love, so I used that.  As an additional insurance policy, I like to lightly spray to corners/creases of the dish with cooking oil, just in case I missed anything.

Toss in all the bread and arrange fairly evenly around the dish.

In a large mixing bowl combine the eggs, milk, cream, vanilla and sugar.  Mix well.

Now, pour all the liquid over the bread in the dish.

At this point you can cover it with plastic wrap and store in the fridge until you're ready to bake it, from a couple hours to overnight.  It's a great recipe to prepare ahead of time!  You can also prepare the topping ahead of time.

For the topping, combine the flour, brown sugar, cinnamon, allspice and salt, and stir with a fork.

Then, add in the cold butter pieces.  Now, of all the cooking accoutrement I own, I do not have a pastry cutter, so I have to make do with a plain fork.

Mash up the cold butter into the dry mixture until it starts looking like pebbles (or as close as you can get it with a fork, in my case.)

Now you can cover the bowl and store it in the fridge until you're ready to use it.  It's important to keep it cold until then.

When you're ready to bake, heat your oven to 375, and sprinkle the chopped pecans all over the top of the dish.

Next, place your berry of choice on top.  I had a lot of blackberries, so that's what I used.

Finally, spread the crumb topping mixture evenly over the top, and pop the whole thing in the oven.

The smells coming from your kitchen should be calling all the boys to the yard after about 45 minutes in the oven.  For a firmer, less bread pudding consistency, bake for an hour or longer, just make sure the bottom doesn't burn.

It is SOOO good.  The entire dish was gone by the end of the evening.

Serve it with generous drizzles of real maple syrup on top.  Yum!!

Peach variation:

Ingredients

Custard:

1 loaf of your favorite white bread, cubed                                                                                                    
8 eggs
2 cups milk
1 cup heavy cream or almond milk

¼ cup white sugar

½ cup brown sugar
2 tbls vanilla

15 oz can of peaches in light syrup

Topping:

½ cup all-purpose flour

½ cup packed brown sugar

2 tsp cinnamon

2 dashes allspice

½ tsp salt

1 stick cold butter, cut into pieces

1 cup chopped pecans (candied are great!), opt

Instructions:

Grease a 9x13” baking dish.  In a large mixing bowl combine the eggs, milk, cream, vanilla and sugar.  Mix well then add the peaches with juice and stir to blend.  Pour all the liquid over the  cubed bread in another large bowl and toss to combine, and transfer to the baking dish, and press evenly around.  Let stand at least 30 minutes, or cover and refrigerate overnight.

To bake, preheat oven to 375.  Prepare topping by combining all ingredients except pecans, if using, and using a fork or a pastry cutter mash up the cold butter into the dry mixture until it starts looking like pebbles.  You can make this ahead of time, but keep it cold.  Sprinkle pecans and cinnamon topping all over the top of the bread mixture, and bake for 45 minutes or longer for a firmer consistency.