Oh, Nuts!

YUM! Virginia Cocktail Toffee Peanuts

Delicious Choice for Gift Baskets and Care Packages

by Joi

Virginia Cocktail Toffee Peanuts Virginia Cocktail Toffee Peanuts: Too Good to Believe

I love what I do… whatever it is that I do.  You know, the thing that allows me to do food reviews, such as the forthcoming one for Virginia Cocktail Peanuts.  I was sent a adorable little tin of Toffee Virginia Peanuts to review and, I have to tell you, it was one of the most delicious things ever delivered to my door.  I’d love to be able to say that I’m enjoying them right now as I’m writing this review, but alas, they aren’t just gone, they’re long gone.

I can, however, say that I’m fondly recalling the flavor as I’m typing the words.  That’s something, right?

After one bite, the first thing I thought of – besides, “Mmmmmm… so good… mmmmm” – was how perfect these peanuts would be for sticking in a gift basket or gift bag.

  • Mother’s Day
  • Father’s Day
  • Birthdays
  • Christmas
  • Graduation
  • Weddings
  • Easter
  • Valentine’s Day
  • Boss’ Day
  • Secretary’s Day
  • Etc…

If you’re like me, you love to give people cool, original things they probably haven’t seen before.  If there were a point system for gift giving, being unique would rack up more points than anything else. When someone looks at me wide-eyed and says, “Where’d you find this????,” I do a little happy dance inside – as the chorus of Yay, Me! plays over and over.

They’d also be a MOST welcome surprise tucked into a care package for that very special someone across the miles. They’d think of you with each crunch.

Virginia Cocktail Peanuts come in a fun variety of flavors (Sea Salt, Toffee, Jalapeno, Milk Chocolate, Cajun, Unsalted), so you’ll find something to suit everyone you know.  A word of warning, though: You’ll most definitely want to order some for yourself.  Trust me, these are impossibly delicious peanuts.  If I hadn’t scarfed mine down so quickly, I could have done something really clever like tossing them into a bowl of popcorn or eating them with yogurt.  You know, something creative we foodies are supposed to do – something worthy of our title.

But, nooooo. I simply enjoyed them right out of the tin. One after the other.

The sad thing is, I’d do it again. Would not change a thing.  I’d pop one sweet and crunchy little toffee peanut into my mouth, make that face we all make (while hoping no one sees us making it), suck my teeth a little bit, then go back for another.

Click through for more information about Virginia Cocktail Peanuts.  I know you’ll want to order some for Mother’s Day.  If you need me, I’ll be in the corner crying because my tin’s empty.

Virginia Cocktail Toffee PeanutsAwww, the memories…

16 Tasty Year Round Uses for Candy Coated Almonds

Starring Jordan Almonds from Oh Nuts

by Joi

Candy Coated Almonds

I recently had the pleasure of reviewing a bag of Oh Nuts Candy Coated Almonds.  Being a complete nut fanatic, I couldn’t wait for the bag to arrive in the mail. When it did, it took me all of 2 seconds to tear into it. I was probably on my third candy coated almond before the mail carrier was off of our street.

I have no shame when it comes to nuts, coffee, chocolate, or catfish. No shame whatsoever.

My mind has been buzzing over the many uses for these wonderful and beautiful candy coated almonds. I’m afraid that the pictures here just don’t do them enough justice. They’re so bright, shiny, and colorful!

Below are just some of the ways I’ve come up with for enjoying these little lovelies.

Blue and White Candy Coated Almonds

  1. Celebrate March Madness with your favorite team’s colors. I bleed UK Wildcat’s blue and white, so it’s little wonder that I chose these two colors! Leave the delicious candy coated almonds in candy dishes, throw them in a bowl with fresh popcorn, or use them to spell out your team’s initials on top of a cake.
  2. Use colorful candy coated almonds in Easter baskets and/or as Easter decorations.
  3. During baseball season, choose the colors of your favorite team. I’d have St. Louis Cardinals’ colors in baskets, candy dishes, bowls, etc.
  4. These beautiful candy coated almonds would make excellent wedding favors. There are countless wedding favor bags and boxes available.  Simply order candy covered almonds in the chosen wedding colors and fill the bags/boxes.
  5. These are perfect for snacks at the office. Keep the bag in your desk drawer and you’ll have healthy snacks readily available throughout the day.
  6. Fourth of July? Red, white, and blue candy coated almonds would be gorgeous on cupcakes, cakes, and cookies.
  7. You could use these almonds as favors at a baby shower, much as you would a wedding.  There are colors available that make me instantly think of baby showers: pink, blue, yellow, white…
  8. Speaking of pink, activities and fund raisers for breast cancer awareness would be a perfect fit for the beautiful pink candy coated almonds.
  9. A bag or two of candy coated almonds would be delicious additions to gift baskets, whether it’s for Mother’s Day, Father’s Day, birthdays, or Christmas.
  10. Send a few bags to your favorite college student.  We all love to send treats to those we love and, quite frankly, Oh Nuts products are PERFECT for this. Nuts travel well and won’t spoil or get “messy” like a lot of other treats. As a bonus, they’re as healthy as they are delicious!
  11. Use beautiful red and white candy coated almonds in heart-shaped candy dishes as part of your Valentine’s Day decor.  Give some as gifts to your favorite valentine as well.
  12. Choose red, green, white, gold metallic or silver metallic  for Christmas decorating. They’d be beautiful additions to fruit baskets.
  13. Orange and Black Candy Coated Almonds are perfect for Halloween!
  14. St. Patrick’s day cupcakes call for green candy coated almonds.
  15. NFL fans can choose their team’s colors for tailgating snacks.
  16. The metallic colored almonds (see #12) are also ideal for New Year’s Eve AND silver or gold wedding anniversaries.

White Candy Coated Almonds

Health Benefits of Almonds:

  • Since almonds are a plant based food, they contain no cholesterol.
  • Almonds are loaded with protein, fiber, calcium, magnesium, potassium, vitamin E and other antioxidants and phytochemicals.
  • Studies show that just 3 ounces of almonds a day can actually lower a person’s cholesterol by 14 percent. 14 percent!
  • When we munch on healthy snacks, like nuts, we stay away from unhealthy and harmful snacks like chips. That, alone, makes them worth their weight in gold.

Heavenly Chocolate Chunk Cookies

With Toasted Walnut Halves, Have Mercy!

by Joi

Gooseberry Patch Christmas Cookbook

Okay, before we get to these delicious cookies (cookies that all walnut lovers will die for), let me tell you how much you need to zip over to Amazon right now and order a copy of the Gooseberry Patch Christmas Cookbook. Amazon has paperback copies available for less than $5.00 (new) and even less for used ones. But, seriously, for less than $5.00, I’d go with new.

This Christmas cookbook is filled with wonderful, festive, beautiful, and delicious recipes that’ll quickly become family favorites – at Christmas as well as throughout the year.  I keep my copy on the hutch in my kitchen year round with my other frequently-used cookbooks.  Trust me, this one’s filled with recipes you’ll use again and again. I am blown away that you can get a copy for less than I just paid for a Chai Tea Latte at Starbucks!

Some of the recipes you’ll find in this cookbook:

  • Eggnog Tea Bread
  • Cheddar Scones
  • Buttery Dinner Rolls
  • Amish Orange Rolls
  • Winter Salad
  • Christmas Eve Salad
  • Strawberry Holiday Trifle
  • Chocolate Truffle Cheesecake
  • Poinsettia Punch
  • White Bean Chili
  • Lasagna with Colorful Peppers
  • Chewy Chunky Chocolate-Walnut Cookies
  • Rich Seafood Casserole
  • Cornbread Dressing
  • Holiday Yams
  • Cranberry Applesauce
  • Double Chocolate Christmas Praline-Fudge Cake
  • Baked Sausage and Eggs
  • Mediterranean Coffee
  • Gingerbread Scones
  • Peppermint Candy Ice Cream Pie
  • Beef and Three Cheese Tetrazzini
  • Party Rosemary Pork
  • Layered Cheese Torta
  • Millionaires
  • Eggnog Cookies
  • Nutcracker Cookies
  • Spiced Pecans
  • Mocha Punch
  • Florentine Artichoke Dip
  • Yuletide Crab Puffs
  • Many, many, many more wonderful recipes!

Heavenly Chocolate Chunk Cookies Recipe

2 cups plus 2 Tbs. all purpose flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup butter or margarine
2 Tbs instant coffee granules
1 cup brown sugar, packed
1/2 cup sugar
1 egg
1 egg yolk
11-1/2 oz package semi-sweet double chocolate mega-chips or 12 oz package semi-sweet chocolate chips
1 cup walnut halves, toasted

Combine first three ingredients; stir well.

Combine butter and coffee granules in a small saucepan or skillet. Cook over medium low heat until butter melts and coffee granules dissolve, stirring occasionally. Remove from heat and let cool to room temperature (don’t let butter resolidify).

Combine butter mixture, sugars, egg, and egg yolk in a large bowl. Beat at medium speed with an electric mixer until blended. Gradually add flour mixture, beating at low speed just until blended. Stir in mega-chips and walnuts.

Drop dough by heaping tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake at 325 degrees for 12 to 14 minutes. Let cool slightly on baking sheets. Remove to wire racks to cool completely. Makes 20 cookies.

Heavenly. Delicious. Incredible. Make them tonight!

Be sure to check out the Gooseberry Patch Christmas Cookbook on Amazon. This is a great collection of outstanding recipes and is worth a lot more than you’ll have to pay.

Caramel Corn Recipe

Starring Pecans from Oh Nuts!

by Joi

Southern Living 1988 Annual Recipes Cookbook

As I said in a recent post, I’ve fallen head over heels in love with Oh Nuts.  Their delicious pecans are the star in the recipe below.  Caramel Corn is outstanding for snacking on during ball games or as you run in and out of the house finishing up your Christmas shopping!

This recipe is from a favorite old cookbook in my collection, Southern Living 1988 Annual Recipes (Southern Living Annual Recipes). Try it, you’ll absolutely love it and your family will sing your praises through their sticky teeth.

Caramel Corn

Vegetable Cooking Spray
6 Quarts popped corn
1-1/2 cups pecan halves
1-1/2 cups firmly packed brown sugar
3/4 cup butter or margarine
3/4 cup light corn syrup
1-1/2 cups raw peanuts
1/2 teaspoon baking soda
1 teaspoon vanilla extract

Coat 2 large roasting pans with cooking spray. Combine popcorn and pecans in pans; set aside.

Combine sugar, butter, corn syrup, and peanuts in a large saucepan; bring to a boil, and boil 5 minutes. Remove from heat; stir in soda and vanilla.

Pour mixture evenly over popcorn mixture. Stir with a lightly greased long-handled spoon until popcorn is well coated. Bake at 250 degrees for 1 hour, stirring every 20 minutes. Remove from oven, and immediately pour onto waxed paper, breaking it apart as it cools. Store in airtight containers.

Yield: 6-1/2 Quarts

*** Be sure to check out Oh Nuts! for nuts, seeds, dried fruit, and gift sets. Keep them in mind year-round as well (Valentine’s Day, Easter, birthdays, Mother’s Day, Father’s Day, Christmas, Hanukkah, Halloween, Thanksgiving…)  Buy nuts in bulk for the best bargain.

Oh Nuts!

Cyber Monday Equals Free Shipping

by Joi

Pecans

I’ve got nothing but big love for Oh Nuts.  Big, huge, colossal love.  For one thing, I’m the biggest nut lover in the world and for another, they recently sent me two huge bags of walnuts and pecans to review for the food blog. Seriously, if they ever come up with a word that means bigger than big and larger than large – it’ll describe my love for Oh Nuts.

These people know all there is to know about nuts and the proof is in the pudding… rather the proof is in the nuts.

My favorite nut happens to be the Heavenly pecan, but I’ve never met one I didn’t like.  I’ll be adding a few nut-licious recipes to the blog over the coming days – all in honor of my new buddies at Oh Nuts.  The first one stars my much beloved pecans, but I’m sure you saw that one coming.

When you purchase 1 lb bags of walnuts or pecans from Oh Nuts, you’ll flip over the convenient bag they come in almost as much as you do the delicious nuts. Almost.  The bags are great looking, for one thing, and for another they’re extremely easy to get in and out of…. which is a GREAT thing for snackers like me!  I knew I wanted to use the nuts for holiday recipes, but I found myself repeatedly getting into the bags for convenient, delicious, healthy snacks.

Today is Cyber Monday, as you probably know, and if you place a $50 order or more on Oh Nuts today, you’ll get FREE shipping.  There’s nothing about that I don’t love.

Oh Nuts actually has more than just nuts. A LOT more.  You could, literally, do the majority of your Christmas shopping on this one website – and do it today for free shipping. Below are just some of the great things you’ll find on Oh Nuts:

  • Nuts (you didn’t think I’d leave them out, did you?)
  • Candy
  • Dried Fruit
  • Chocolate
  • Baking Supplies
  • Baking Goods
  • Gift Sets
  • Gift Boxes
  • Ice Cream
  • Ice Pops
  • And more!

See Oh Nuts for more information. Trust me, they’ll blow you away.

So, just how healthy are nuts? Read what Real Age has to say about these delicious treats:  Health Benefits of Nuts (The link will open in a new window.)

Ninny’s Cranberry Salad Recipe

Beside the Backward Check Mark

by Joi

Ocean Spray Whole Cranberry Sauce

 

Sigh.  Thanksgiving gets me every year. If you’ve lost a loved one, you know what I’m talking about. It’s a wonderful, beautiful, and even magical time of year – but it’s also a time that’s ripe with emotions, isn’t it? Thanksgiving was my dad’s favorite holiday, by a landslide.  Sometimes I thought the man lived for Thanksgiving Day.

So each Thanksgiving season finds me missing him A LOT.

I’m one of those unlucky people who lost both of their parents too soon, so I actually have both a mom and dad to miss during the Holiday Season.  Thank God I have lots of beautiful, much beloved faces surrounding me (some with whiskers, some without!) or I’d just hole up and wait for Thanksgiving and Christmas to pass.

This morning I was thinking a lot about my mom and how she embraced the holidays. A few weeks before hand, the recipes and cookbooks would cover the table and counter as she jotted down ingredients and made her plan of attack.  I’m now in THAT role, myself.  Funny, we never suspect that we actually will be… until we are.

Anyway, I decided I wanted to make a particular Cranberry Salad that momma would make each Thanksgiving, but none of the recipes were like the one she made. I’d read one after one thinking, “No,” “Nope,” and “Not even close.”  I got into the bottom of an antique hutch, looking for some of momma’s old cookbooks. One was lying right on top, with it’s cover torn off (why not, it’s probably 576 years old… okay, not quite). Written on the opening page, in her handwriting were the words, “Cranberry Salad” Pg 15.

Thanks, mom.

I turned to the page she told me to turn to and, sure enough, the recipe was exactly the one I was looking for.  I couldn’t make up my mind if I wanted to cry or smile, so I sort of ended up doing both. I did kind of chuckle though because right beside the recipe was one of her nutty backward check marks.  She was left handed, so I guess that explains it, but the woman’s check marks were as backward as backward can be.  I remember teasing her about it and she’d laugh and say that her check marks were “beautiful” and that everyone else’s were backward.

I don’t know. Maybe she was right.

Here’s my mom’s favorite  recipe for Cranberry Salad.  The recipe calls for Cherry Jell-o but I recall she always favored Strawberry, so I made the exchange.

Cranberry Salad

2 (3 oz) pkgs strawberry-flavored gelatin
1 cup boiling water
1 cup cold water
1 can whole cranberry sauce
1 cup chopped celery
1 cup crushed pineapple
1/2 cup chopped nuts (she used pecans, as I will)

Mix and chill.

Don’t let the celery throw you – it’s excellent in this salad and you’ll love the crunch!

About Nuts: Have you ever bought Oh Nuts? I’m addicted to them beyond belief. There are certain brands that I’m ridiculously loyal to and, when it comes to nuts, none compare.  In fact, I’m launching an entire week of NUTTY recipes on the food blog.  I am a nut for nuts and use them in my cooking just about every day.  With Oh Nuts, everything’s even more delicious…. when I can stay out of them, that is!  They come in these big, beautiful bags that open and close so effortlessly – which is a good thing, of course, but it’s almost impossible to quit snacking on them.. Good thing they’re so wonderfully healthy!

Family Recipes:
If you haven’t already, it’s a great idea to write down (and safely protect) favorite family recipes. If a parent, aunt, grandparent, or uncle makes alterations to a recipe, be sure to write down their exchanges or alterations. Better yet, let them write it down in their own handwriting. It’s pretty special to have handwritten notes and notations from loved ones. Sometimes they even come with backward check marks. :)

Pecan and Chocolate Chip Cookies

Recipe from One Sweet Cookie by Tracey Zabar

by Joi

One Sweet Cookie Cookbook Review

 Make the most amazing Christmas cookies ever this year! Many of these cookies would also make exceptional gifts or additions to Thanksgiving or Holiday gift baskets.

My inner cookie monster recently had cause to celebrate and did so by eating a chocolate chip cookie.  I was sent a gorgeous cookbook called One Sweet Cookie: Celebrated Chefs Share Favorite Recipes (will be available on Amazon on October 4, 2011 – click the link to pre-order!).

This beautiful cookie cookbook features cookie recipes that are probably already some of your favorite types of cookies:

  • Snickerdoodles
  • Orange Cookies
  • Chocolate Chip Cookies
  • Monster Cookies
  • Sandys
  • Peanut Butter Cookies
  • Thumbprint Cookies
  • Sugar Cookies

However, they’re sure to be the BEST recipe you’ve ever tried for each of these cookies.  You see, the cookie recipes in this book are from extraordinary chefs, pastry chefs and bakers – the best the world has to offer. These include Lidia Bastianich, Terrance Brennan, Laurent Tourondel, Jacques Torres, Mario Batali, and others. Cream of the crop!

In addition to cookies you’ve no doubt heard of, there are MANY amazing cookie recipes that will literally blow your mind before you ever even bake them:

  • Pecan and Chocolate Cookies
  • Pink Swirl and Dusted Meringues
  • Wicked Chocolate Biscotti
  • Coconut-Nutella-Almond Macaroons (one look at the picture and I wanted to weep with joy)
  • Petits Fours De Noel
  • City Bakery Oatmeal Raisin Cookied
  • Crazy Cowboy Cookies (from Chef Batali and his son)
  • Raspberry Granola Bars
  • Fig Squares (think Fig Newtons from a Culinary Institute)
  • Cheesecake Brownies
  • Cheesecake Brownies
  • Cheesecake Brownines… Sorry, but the concept of chocolate AND cheesecake teaming up is worth mentioning more than once. Or twice.
  • Red Velvet Whoopie Pies
  • …. and many more, but I’m getting too weak in the knees to go on!

Pecan and Chocolate Chip Cookies

Makes About 18 Large or 36 Small Cookies

11 ounces 66 percent chocolate (such as Valrhona Caraibe)
3 tablespoons unsalted butter
3 large eggs
1 cup plus 1 teaspoon granulated sugar
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
3/4 cup 70 percent chocolate chips (such as Valrhona Caraibe) (optional)
1/2 cup pecan pieces (optional)

Pre-heat the oven to 325 degrees.  Line two half-sheet pans with parchment paper.

In the top of a double boiler over low heat, melt the 66 percent chocolate and butter.  Remove the mixture from the heat and set aside to cool for a few minutes.

In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and sugar.  Add the chocolate mixture, then the flour, baking powder, and salt, and mix just until combined.

Remove the bowl from the mixer, and fold in the chocolate chips and pecans (if using).

Shape the batter into balls the size of golf balls, and arrange them on the prepared pans.  Bake for 8 to 10 minutes, depending on the size of each cookie.  The edges will feel done, but the centers will feel slightly undone.  Cool completely on wire racks.

Read more about One Sweet Cookie: Celebrated Chefs Share Favorite Recipes by clicking the link. You can either save the page under “favorites” to order on October 4 or, better yet, pre-order and secure your own copy in time for the holidays.  This one is absolutely outstanding.

Pasta with Asparagus, Pancetta, and Pine Nuts

from Cooking Light, March 2010

by Joi

Pasta with Asparagus, Pancetta, and Pine Nuts

The following recipe is from the March 2010 edition of Cooking Light. Cooking Light is one of the magazines I always recommend for anyone who loves to cook. It’s one of a handful that I buy each month. In addition to wonderfully healthy and healthily wonderful recipes, the magazine always includes cooking tips, cooking advice, tutorials, fascinating facts about various foods, health and fitness articles and exercises… basically everything that’ll keep you feeling great, looking great, and cooking like a ninja.

Pasta with Asparagus, Pancetta, and Pine Nuts

8 ounces uncooked cavatappi pasta
1 pound asparagus, trimmed and cut diagonally into 1 1/2-inch pieces
1 teaspoon minced garlic
3 tablespoons pine nuts
2 ounces diced pancetta
2 tablespoons fresh lemon juice
2 teaspoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup (1 ounce) crumbled Parmigiano-Reggiano cheese

  • 1. Preheat oven to 400°.
  • 2. Cook pasta according to package directions, omitting salt and fat; add asparagus to pan during last 3 minutes of cooking. Drain. Sprinkle pasta mixture with garlic; return to pan, and toss well.
  • 3. Arrange pine nuts in a single layer on a jelly-roll pan. Bake at 400° for 3 minutes or until golden and fragrant, stirring occasionally. Place in a small bowl.
  • 4. Increase oven temperature to 475°.
  • 5. Arrange pancetta on jelly-roll pan. Bake at 475° for 6 minutes or until crisp.
  • 6. Combine lemon juice, olive oil, salt, and pepper, stirring with a whisk. Drizzle over pasta mixture; toss well to coat. Sprinkle with pine nuts, pancetta, and cheese.
Note: Pine nuts are particularly delicious in this dish, but walnuts would also be tasty.
The Heavenly Crostini you can see in the picture above is a White Bean and Thyme Crostini.  The recipe, also from Cooking Light, is below!
White Bean and Thyme Crostini
  • Arrange 8 (1/4 inch thick) baguette slices on a baking sheet; brush with 2 teaspoons extra-virgin olive oil.
  • Bake at 475 degrees for 4 minutes or until golden.
  • Suate’ 1/2 teaspoon minced garlic in 2 teaspoons extra-virgin olive oil for 30 seconds or until fragrant.
  • Stir in 1/3 cup rinsed and drained cannellini beans, 1/8 teaspoon kosher salt, and 1/8 teaspoon black pepper. Mash with fork.
  • Add 1 tablespoon warm water and 1/2 teaspoon fresh lemon juice.
  • Spread 1 teaspoon on each baguette slice; sprinkle evenly with 1 teaspoon fresh thyme leaves.

Photo and Recipes Credit: Cooking Light

Pistachio Lovers, Rejoice

And Reach for Another Handful

by Joi

Wonderful Pistachios Bag

If you love pistachio nuts as much as we do around our house, you’ll certainly roll out a welcome mat for this news. A study published in the Journal of Nutrition gives us nut lovers a reason to crow with pride. Better yet, it gives us another reason to reach dip into our bag of tricks.

Penn State University researchers tell us that a diet that includes pistachio nuts may be beneficial to people with high cholesterol. Apparently the nuts increase the level of antioxidants that lower lipids and lipoproteins in the blood. Lipids and lipoproteins are risk factors in heart disease.

What’s more, pistachio nuts are also high in lutein, beta-carotene and gamma-tocopherol. Beta-carotene is the precursor to vitamin A and gamma-tocopherol is a common form of vitamin E. According to the researchers, Lutein is also found in green leafy vegetables.

The study states that antioxidants such as these are important weapons in fighting and preventing high cholesterol because they can prevent low-density lipoproteins – so-called “bad cholesterol” – from oxidizing, migrating into the blood vessel walls and causing inflammation. The antioxidants stop them in their tracks before they have a chance to harm you.

Good stuff.

You know what a nut lover I am – kind of attests to the whole “you are what you eat” premise I guess… making me a chocolate-covered nut that tastes suspiciously like coffee. I can live with that.

For a little over a year, I’ve been making small changes around our home in efforts to encourage my loved ones to eat healthier. Nuts are one of the most ingenious ways to do so. I leave little bags of nuts on the counter, canisters of nuts near televisions, and even place some in candy bowls. They disappear as though by magic. Granted, the disappearance act is faster when they’re encased in chocolate, but it’s all good. The dark yumminess brings antioxidants of its own.

Life’s good.

File this under under “Things I feel compelled to say” – because I KNOW, YOU KNOW, but keep in mind:

  • I’ve never met a nut yet that was calorie-free, so be sure you keep calories in mind when popping them in like popcorn.
  • Don’t leave nuts around, anywhere,  that small children or animals can get them.  As delicious as nuts are, they’re also choking hazards and small hands and paws of any size should never be allowed to risk it.

The image at the top of the post is a big, beautiful bag ofWonderful Pistachios Roasted and Salted Shelled Pistachios (32 Ounce Value Bag). Heaven.

Vanilla Apple Pudding Recipe with Vanilla Whipped Cream

Plus Ways to Use Fresh Autumn Apples

by Joi

Vanilla Apple Pudding Recipe from Nielsen-Massey Vanilla

I’m about 10 minutes away from putting on my yard-working clothes and “getting after it” in the yard. There are weeds to pull, Autumn decorations to put out, and pears and apples to pick. Around this time every year, I look for new ways to enjoy fresh apples and Nielsen-Massey Vanillas is providing me with endless ideas this autumn.

Apple pie, apple cider and applesauce are traditional uses of course, and you can never go wrong with any of them. Below, Nielsen-Massey Vanillas, the vanilla specialists, suggest additional ways to enjoy freshly picked apples in autumn baked creations.

  • Combine Madagascar Bourbon Pure Vanilla Extract, brown sugar and cream cheese for a simple, tasty apple spread.
  • Add a splash of Tahitian Pure Vanilla Extract to applesauce to enhance its fruity taste.
  • Stir Pure Almond Extract into whipped cream or whipped topping to garnish apple cake.
  • Use Madagascar Bourbon Pure Vanilla Bean Paste to glaze pie crusts for apple pies.
  • Vanilla Apple Pudding (recipe below) is an easy at-home recipe that combines crisp apples with quality Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract.

“Using seasonal ingredients adds an undeniably clean element to any dish,” says Beth Nielsen, ­­chief culinary officer of Nielsen-Massey. “Nielsen-Massey Pure Vanillas ensure that your produce won’t be tainted by artificial ingredients and the fresh flavors will shine through.”

Nielsen-Massey uses a proprietary cold extraction process which gently coaxes the maximum flavor possible from the beans. The result is a sweet, creamy, mellow Pure Vanilla that is an excellent ingredient for general cooking and baking.

Vanilla Apple Pudding

1/2 cup (1 stick) butter, softened
2 cups granulated sugar
2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
2 eggs
2 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
4 cups coarsely chopped cored peeled apples
1 cup chopped walnuts (optional)
1/2 cup firmly packed dark brown sugar

Preheat the oven to 350 degrees. Coat a 9×13-inch baking pan with nonstick cooking spray. Cream the butter, granulated sugar and vanilla extract in a mixing bowl using an electric mixer. Add the eggs one at a time, beating after each addition. Beat until the batter is fluffy. Add the flour, baking soda and cinnamon and mix well; the dough will be crumbly.

Add the apples and walnuts and mix just until incorporated. Press over the bottom of the prepared pan. Sprinkle the brown sugar over the top and press into the dough mixture. Bake for 30 to 35 minutes. Serve warm. Garnish with a dollop of Nielsen-Massey’s Signature Whipped Cream.

Serves 15

Gourmet Vanilla Whipped Cream

1 cup heavy whipping cream
2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
2 tablespoons sifted confectioners’ sugar

Whip the cream in a mixing bowl using an electric mixer on medium-high until soft peaks form. Add the vanilla bean paste and confectioner’s sugar.

Add a dollop of whipped cream to each serving of the vanilla apple pudding.

Nielsen-Massey Vanilla is an aromatic ingredient that enhances the flavor of the hand-picked apples and uncovers rich fall flavors.

If only I had walnuts on hand, I’d make Vanilla Apple Pudding for our Biggest Loser snacks tonight – I have all the other ingredients.  I’m tempted to try them without the walnuts this time… after all, I’ll be too busy in the yard to run to the store.  Sigh.

About Nielsen-Massey Vanillas:
Throughout its more than 100 year history, Nielsen-Massey Vanillas has earned its reputation as a manufacturer of the finest extracts in the world. The full line of Nielsen-Massey’s Pure Vanilla products include: Vanilla Beans and Extracts from Madagascar, Tahiti and Mexico; sugar and alcohol-free Madagascar Bourbon Pure Vanilla Powder; Madagascar Bourbon Pure Vanilla Bean Paste; Madagascar Bourbon Pure Vanilla Sugar and Certified Organic Madagascar Bourbon Pure Vanilla Extract and Beans.

Nielsen-Massey Vanillas recently introduced a line of Pure Flavors: Pure Chocolate Extract, Pure Almond Extract, Pure Orange Extract, Pure Lemon Extract, Pure Coffee Extract, Pure Peppermint Extract, Orange Blossom Water and Rose Water. All Nielsen-Massey products are Allergen-Free and certified Kosher and Gluten-Free. The company is headquartered in Waukegan, Illinois, with production facilities in Waukegan and Leeuwarden, The Netherlands.

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