I have to admit this post was inspired by a facebook ad from a company selling sriracha cashews. I wanted some but I knew that it would probably be pretty easy to make my own, and I was right. I found this recipe at an amazing blog by fellow (though far more accomplished!) designer / food enthusiast Jennifer Chong. These honey and sriracha cashews have a nice subtle sweet and spicy roasted taste without overpowering the natural buttery goodness of the cashew.
Here is a snack that meets the golden triad of snack standards (yes I just made that up): it is healthy, it is super easy to make, and it is delicious! Also, bonus points because edamame is pretty cheap.
I would recommend making this with unshelled edamame, even though that’s not what’s pictured. It’s still pretty darn good with shelled edamame, but unshelled (still in the pod) just seems to have a better taste/texture when the edamame is eaten appetizer style like this. I only had shelled on hand so that’s what I made.
I don’t know why but I had a serious craving for nacho cheese sauce this weekend. This recipe is slightly more labor intensive than the classic velveeta cubes & hot sauce in the microwave version, but it’s totally worth it. It’s so good that just writing this post is making me crave another batch.
Here is a super easy popcorn recipe that is not too heavy yet flavorful. The garlic infused oil and herbes de Provence are complimented with shredded parmesan. I liked it so much that when I tried some before the photo shoot, I couldn’t stop eating and eventually had to tell myself to save some for the shoot. Its a good thing this recipe yields a lot of popcorn :P
Here is a great hot drink that’s nice enough to serve to guests over the holidays but easy enough to just treat yourself to on a cold day. All you do is brew it with a standard coffee maker.
This hot cranberry cocktail has that sweet but tangy cranberry juice flavor mixed in with cinnamon, cloves and if you’re feeling sassy, a little rum. I am not a huge fan of super sweet beverages so I like how the rum cuts into the sweetness a little bit, but the drink doesn’t taste at all like alcohol. You of course could make a virgin version of this recipe, but if you omit the alcohol, I would not add additional sugar unless you like it very sweet.