Tag: nut

Almond Cake

Almond Cake

Alert the media- cake doesn’t need flour. Or butter. Or milk. It needs eggs, though. Sorry vegans. And vanilla. But did you know that with almond flour, a bit of sugar, eggs, and vanilla, you can make the best, most moist, easiest cake in the […]

Cupcakes 4 Ways

Cupcakes 4 Ways

This here is your basic batter. Take this, and you can make cupcakes, cakes, donuts, cookies (if you added more flour), and more- in every flavor imaginable. Recently, I made 24 cupcakes, and I loved every minute of it. I’ve never been the best baker, […]

Peanut Brittle- Haiti

Peanut Brittle- Haiti

So, it’s still winter. Is it just me, or does anyone else feel like it’s been winter forever? I’m freezing, my skin is dry, and I want to wear a sundress, dammit! If you also feel like this winter has been dragging on for four thousand years, make this. Warm, spicy peanut brittle makes everything better, and it’s definitely a winter dessert. I love Haitian food! Food from warmer climates always seems to be better for winter.



1 cup unsalted peanuts

1 ½ cups packed brown sugar

3 tablespoons honey

½ cup water

1 teaspoon vanilla

2 teaspoon ginger

1 teaspoon cinnamon

Grab a large saucepan, and throw in the brown sugar. Pour the water on top. It’ll look gloopy and weird, but don’t mind it. The president also looks gloopy and weird, but not many people seem to mind. I believe that making fun of people’s appearances is wrong and classless, but is the president a person, or a sentient evil cheeto? Discuss.

Add in the spices, then turn the heat on medium and stir it around. If you have it, substitute fresh ginger. Just grate it in with a microplane zester, and all will be well.

 Add the honey, and let it simmer a little bit. I actually photographed this recipe back in November, and I just now had to spend 10 minutes wondering if this was honey, or agave nectar. Where did it all go so wrong? I’m going to go ahead and blame it all on the government. I’m traumatized!

Once it’s a little bubbly, and has some foam on top,

throw in the peanuts.

Stir them around- it’ll be sticky (obviously), but you want the peanuts to be evenly distributed.

Turn the heat off once the peanuts are stirred in.

Line a pan with some parchment paper (or a Halloween baking sheet), and spray on some nonstick spray.

Now pour it in,

and stick it in a cool place to set for about 8 hours, or overnight. Because of the parchment paper, and nonstick spray, it’ll slide right off when you’re ready to slice it.

Cut it into bars,

and serve it with coffee or tea, or just as a snack! It’s a great pick me up, and it’ll get you through the winter (make more batches as the winter drags on!).

Cranberry Walnut Scones

Cranberry Walnut Scones

You can’t have high tea without scones! To be specific, these cranberry walnut scones. I’m a bit of a traditionalist when it comes to scones- I don’t like matcha, chocolate, or carrots. I’ve seen them all. To me, scones should have some fashion of dried […]

English Coffee Toffee

English Coffee Toffee

That’s right, people. I’ve expanded to confectionary. I bought a candy thermometer. Now my path to world domination is finally clear! Well, apart from the not being able to drive and lacking a puppy part. But, armed with this English coffee toffee, anything is possible! […]