So many people have asked me how married life is so far. And my response has been that it’s great – nothing has changed. Or rather, it hadn’t, until last week.
Last Tuesday was the first day that our new house cleaners came. And all the sudden, married life is looking like a huge improvement over non-married life!
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Happy Monday! I often post healthy recipes on Mondays, but I think today deserves some chocolate.
Not only chocolate… chocolate and pecans.
I have a slight pecan obsession. I’m actually surprised I don’t have more pecan recipes on this site. But it’s tiiiime to fix that! And it doesn’t hurt to add to the chocolate archives, either.
Remember the cashew-macadamia nut butter I posted a few weeks ago? Well, it’s probably one of my favorite recipes on this site. It’s a pretty solid rule that anything I can’t stop eating is blog-worthy! And in that post I wrote about the time or two that I’ve tried to make pecan butter… with horrible results. As I was writing that, I was thinking, hmmm, that doesn’t make any sense. There must be a way to fix that. So naturally… this happened.
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Welcome to this week’s edition of Erica’s Food Addictions. And the food I can’t stop eating this week is… drum roll please…
Maple Vanilla Macadamia Nut Butter.
Succinct? No. Unbelievably cram-it-in-your-face, spoon-it-from-the-food-processor, lick-the-spoon, decadently deliciously amazing? Yes.
(Oh and P.S. it also has cashews. Hence the picture of cashews. But Maple Vanilla Cashew-Macadamia Nut Butter was a little too long of a title, even for me. And “Cashew” was the only part of it I could bear to part with? I don’t know.)
This nut butter is the inevitable result of last week’s carrot butter. While I had my carrots simmering on the stove, I was blending up the macadamia nuts, maple syrup, and vanilla, and sneaking a taste (of course) from the food processor, I thought, Holy crap, this is good. Maybe I should stop right here? But I really wanted to make carrot butter for you, so I forged on, and I wasn’t disappointed with the result. I knew, though, that the macadamia nut butter was something I’d have to revisit. And by revisit, I mean have another excuse to spoon it out of my food processor straight into my mouth.
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Is it just me, or are pistachios everywhere recently?
I’m not sure if it’s a seasonal thing, or if the big pistachio TV ad campaign actually worked. I’m guessing the latter, because I just googled ‘when are pistachios in season’ and Google told me fall. So, way to go, pistachio marketers, getting PSY to dance with life-sized pistachios on national television somehow actually worked out for you.
Yikes.
Moving right along.
I’ve had pistachios on the brain recently because we had a huge bag of them at work that no one could stop eating. (They were the salt and pepper kind from Costco – so good.) Then I started noticing pistachios popping up in lots of recipes. And a few weeks ago, I was reading an article on The Kitchn – I honestly don’t even remember which one – that mentioned making your own pistachio butter. It was just a casual aside and didn’t go into detail, but it was one of those moments where everything stopped and I was like, whaaaaaat, homemade pistachio butter?! I had to know more.
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