New Year’s Eve Spiced Nuts

New Years Eve spiced nuts

New Year’s Eve spiced nuts

The following snack is fun to have on-hand to munch on this New Year’s Eve. Its decadent taste can get you through until the grand dinner is served, or it can be eaten alongside any cocktail. You can choose one nut, or a mixture as I did. The flavorings can also be chosen to suit your palate, making this a munchie with endless combinations.

Traditionally, flavored nuts use egg white as a coating, which is decidedly non-vegan. But the recipe I found uses a double toasting and a wet coating to bring out the taste. It originally made a sweet nut, but I wanted something savory for a change. Whether you prefer sweet or more herbaceous, this is still a treat worthy of any celebration.

New Year’s Eve Spiced Nuts adapted from Quick Candied Nuts by America’s Test Kitchen

1 cup unsalted nuts (such as a mix of walnuts, pistachios, almonds, and cashews)
1 TBS spices (such as a mix of dried rosemary, smoked paprika, ancho powder, and garlic powder)
1/2 tsp organic sugar
1 TBS hot water
1/8 tsp sea salt

Adjust oven rack to middle position and heat oven to 350F. Spread nuts in a single layer on a rimmed baking sheet and toast until fragrant and slightly browned, 8 to 12 minutes, shaking sheet halfway through toasting. Transfer nuts to a plate and let cool for 10 to 15 minutes. If doing more than one type of nut, then toast each individually as they have different cook rates. Place dirty baking sheet aside.

Grind together all spices in a spice grinder until powdered and mixed. Line now-empty sheet with parchment paper. Whisk spice blend, sugar, hot water, and salt in a large bowl until sugar is mostly dissolved. Add nuts and stir to coat. Spread nuts on baking sheet in a single layer and bake until nuts are crisp and dry, for 10 to 12 minutes.

Transfer sheet to a wire rack and let nuts cool completely, for 15 minutes. Nuts can be stored at room temperature for up to 1 week.

Until next year, happy baking!

Strawberry Champagne Celebration Cupcakes

strawberry champagne chocolate cupcakes

strawberry champagne chocolate cupcakes

For my New Year’s Eve Celebration I had to come up with something special. Something chocolate. And champagne. And strawberry. I saw pipette kits for infusing cupcakes with liquid and knew I had my solution. I just had to bring it all together.

My standby chocolate cupcake recipe was the base so I didn’t need to make adjustments there. I added powdered dried strawberries to the frosting to complement the champagne that would be imbued into the cupcakes. I now had a decadent dessert worthy of ringing in the New Year. Happy and Decadent 2017 to all!

Strawberry Champagne Celebration Cupcakes
cupcakes
1 cup almond milk
1 tsp apple cider vinegar
3/4 cup organic sugar
1/3 cup canola oil
3/4 tsp vanilla extract
1 cup + 1 TBS all-purpose flour
1/3 cup Navitas Naturals cacao powder
generous 1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
frosting
1/2 cup nonhydrogenated shortening
1/2 cup nonhydrogenated margarine
3 1/2 cups organic powdered sugar, sifted if clumpy
1 TBS powdered freeze dried strawberries (I used Just Strawberries)
3/4 tsp vanilla extract
1/4 cup almond milk
decorations
pipettes
champagne
For Cupcakes: Preheat oven to 350F and line a 12-cupcake pan with paper liners. Whisk together the milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add sugar, oil, and vanilla to the milk mixture and beat until foamy.
In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat just until no large lumps remain. Pour evenly into liners, filling three-quarters of the way. Bake 18-19 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and cool completely.
For Frosting: Beat shortening and margarine together until well combined and fluffy. Add powdered sugar and beat for 3 more minutes. Add dried strawberries, vanilla and milk and beat for another 5-7 minutes until fluffy.
For Decorating: Frost cooled cupcakes. Dip pipettes into champagne and draw some liquid up into the bulbs. Insert pipettes into cupcakes without squeezing; you will squeeze them just before eating.

Until next time, happy baking!