Sunday, November 7, 2010

Cashew Butter


Wow. This weekend was absolutely crazy! It started off with a trip to the DMV to renew my driver's license, which has been expired since my birthday last month. And like most other people, my experience was excruciating. Slow, disorganized, rude. But I felt much better getting on the road up to Minneapolis knowing I was driving with a legal license, and my new photo turned out pretty good, too.

After four hours of driving I made it up to Minneapolis and was greeted by absolute, wonderful craziness. Seven kiddos (Joey's cousins) under the age of 11 immediately whisked us down to the hotel pool for a few hours of fun and games. I also may or may not have eaten an entire tub of hummus for dinner at around 10 p.m. Friday night. Bad things happen when Jimmy John's is closed!

Saturday was all about football and watching Joey's brother, Jason, play. I'm pretty sure we win the award for most enthusiastic fans, seeing as that we were the only ones tailgating in the parking lot before it started. And after the game and dinner we were back on the road to Des Moines.

Today was exactly what Joey and I needed. We got plenty of sleep, worked out together at my gym, watched the Vikings win (!!!) and then J indulged my foodie desires with a trip to the newly-opened Trader Joe's in Wes Des Moines! The store was absolutely packed. It was beautiful, the employees were super friendly and I was ooohing and ahhing over practically everything.

Now Joey's back on the road and I'm eating a sandwich for dinner. Not just any sandwich of course. A cashew and pumpkin butter sandwich on whole wheat bread from Trader Joe's. Delish! For anyone with a serious love for nut butters, this recipe is a must. It's smooth and creamy, slightly salty and has a buttery flavor that is brought out even more by the addition of brown sugar and cinnamon. I may have found a new favorite sandwich spread, though I wouldn't count peanut butter out just yet.


Cashew Butter
(Printable Recipe)

Ingredients
*24 oz. lightly salted cashews
*3 Tbsp. olive oil or vegetable oil
*1 tsp. brown sugar or honey
*1/2 tsp. ground cinnamon

Instructions
*Place cashews in the bowl of a food processor and process for 1 minute to break up the nuts, scraping down the sides of the bowl as necesary.
*Add in the olive oil, brown sugar, and cinnamon. Continue to process for 4 to 5 minutes, scraping down the sides of the bowl as necessary, until the mixture is creamy and smooth.

Happy Cooking!

Madison

17 comments:

Lynette said...

I want to try this!!

LimeCake said...

i never knew it was this easy to make nut butters! this looks smooth enough to be cake filling too!

Lauren at KeepItSweet said...

i've made cashew butter before but yours looks so much creamier! love the idea of adding brown sugar and cinnamon

Anonymous said...

How long do nut butters keep?

Vicki said...

This sounds delicious! I could live on Lara Bars (http://www.larabar.com/) so can't wait to try your recipe. I lived for a few years in Sioux City but have been back to Calif or nearly twenty. Still miss that town!

alana (at) the food said...

smooooooooooth!
that looks so enticing!

asideofsimple said...

Those pictures look amazing. It looks likes icing, aka I WANT :)

Betsy Gluten Freedom said...

So glad to find your website via Joy the Baker! You've got great recipes and I look forward to following you more!

Just A South Jersey Girl said...

Found your website through Joy the Baker and it's wonderful! Definitely going to try this recipe because it sounds scrumptious. Now I'm off to read your archives. Love the blog. So glad I found you.

Elizabeth said...

Hi, I also just found your site through Joy the Baker! This recipe looks so good, I can't wait to try it. Question- how do you store nut butters and how long do they keep?
Thanks!

Madison Mayberry said...

Anonymous and Elizabeth - I usually keep my nut butters in the fridge (warm slightly in the microwave (about 20 seconds) for easier spreading consistency) for up to a month and have always had great results. Although I can't imagine there would be any issue with keeping them at room temperature either.

Vicki - What a coincidence that you lived in Sioux City! It's such a small world. :)

LimeCake - I swear, once you start making them at home, you will never go back! The flavor is so much better and you can control what goes into them, which I love! :)

Anonymous said...

Sounds quite yummy.
Amy T.

baking.serendipity said...

Hi Madison! Just found your blog through Joy the Baker and am so glad that I did! I love this nut butter...along with many of your other recipes! And, this probably sounds ridiculously, but my husband works Sundays and I'm so dreaming of the day when we can have a "normal" full weekend together! Was nice to know others feel the same way :)

Madison Mayberry said...

Sarah - (baking.serendipity)

Thank you so much for your kind words, and for letting me know I'm not alone in my desire to have a normal weekend with the guy I love! :) Hopefully we both get a weekend like that sometime soon!

Krisla said...

Found you through Joy the Baker!

You and your boyfriend are darling:) I read your About Me and FAQ and noticed that you guys have somewhat a long distance thing going on. I know the feeling! My boyfriend and I are separated by 1000 miles and get to see each other 3 or 4 times a year. I like to send him baked goods and homemade pancake mix though:)

Tanja @ Postmodern Hostess said...

This looks delicious! I want to try it with coconut oil -- my new obsession -- and if I do, I'll let you know how it goes!

xoxo,
tanja

Madison Mayberry said...

Krisla -

Thank you for your sweet comment! It's always so comforting to know that there are others in my same situation. Actually, you are a hundred times more impressive with only seeing your bf 3 or 4 times a year. Keep your spirits high, too! :)

Madison

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