Nut Butter + Photoshop fun. Valentines' Day 2013.
Every year I have the best intentions of doing something super cute for Valentines' Day. Decorating. Baking. You know, typical stuff. But all of a sudden the day is here and I've done nothing! With a broken washing machine and bags very slowly being unpacked and a clingy soon-to-be 11-month old, I just didn't seem to have the time. But I did make one thing! Nothing says I love you like freshly made nut butter, right?!
You guys. This cashew + coconut butter might be the best yet. I made it two days ago and I've already eaten half of it. Okay. Actually I've eaten more than half. I go in for one bite and then, all of a sudden, I'm scooping up my fourth heaping spoonful. Here's what you'll need to make this decadent nut butter.
Cashew + Coconut Butter (modified from this recipe):
- 2 cups unsalted, dry roasted cashews
- 1/3 cup reduced fat coconut flakes
- 1/4 tsp salt
Now this nut butter is significantly thicker than the almond butter version. But that could also be because I was impatient and didn't let it blend long enough. So when I made toast for Alice this morning, I gave a spoonful of it a quick zap in the microwave and it was instantly spreadable. And then after putting it on her toast, I licked the bowl clean, of course.
And, in the spirit of Valentines' Day, here is a fun little story on the history of the 144-year-old conversation hearts.
NECCO manufactures eight billion Sweethearts per year and approximately 100,000 pounds of candy hearts are sold each day (!!!) during the six-week period between January 1 and Valentine's Day.
As a somewhat former self-professed candy addict, I bet that I've eaten a good portion of those eight billion conversation hearts!
And P.S... a look back on Valentines' Day 2011 & 2012.