Sugar Plum Blog

Butternut Almond Soup

Butternut Almond Soup

With cooler weather slowly creeping in, it's finally time to start making some lovely and warming soups. This soup recipe is vegetarian friendly, and can easily be altered to be vegan as well! Our Butternut Almond Soup uses just a few ingredients and doesn't take much time at all. It's the perfect quick meal, and it's filling!

Ingredients:
1 butternut squash, medium to large
1 cup of vegetable stock
1 yellow onion
1/2 cup of Sugar Plum's Pumpkin Spice Almonds
1/2 cup of heavy cream**
1 teaspoon ground cumin
1/2 teaspoon of cayenne
1 tablespoon of honey

Blend almonds into a paste, set aside.

Peel your butternut squash entirely. Cut off the top and bottom, then slice it in half right down the middle. Shell out the seeds. Massage with a little olive oil and place it in a baking dish. Add salt, pepper, and herbs if you have any. Bake on 375 degrees until you can "squash" it with a fork! It may take a while to reach this point, but you are free to do other things while it's roasting. You really want it to be super tender before you take it out of the oven. Cool it a little so it's easier to handle - please don't burn yourself! Smash the squash into a something like a "puree" and set aside.

Dice the onions and get them on the stove on low heat, slowly cooking until translucent. Stir often and don't leave the stove unattended. When onions are cooked, toss in the smashed butternut squash. Add a splash of olive oil, salt, and pepper. Pour in your vegetable stock. Whisk until all the ingredients are combined, and let simmer for 15 minutes. If it gets too thick you can thin it out with a bit of water (2 tablespoons at a time). After simmering add in your almond paste. This will give it a little more body as well as great flavor! Lastly add your cream, stir, and let it continue to cook for about 5 more minutes. Taste it and makes adjustments now.

To serve, garnish with fresh herbs and Sugar Plum Pumpkin Spice Almonds. The almonds give it a nice crunch! Enjoy!

** if you want a vegan soup, omit the cream and add 1/2 a cup extra of almonds, plus approximately 3 tablespoons water.

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Sriracha Peanut Crusted Chicken

Sriracha Peanut Crusted Chicken

Everyone loves Sriracha these days. Maybe you’ve had our Sriracha Peanuts? Well, let us show you another way to our beloved peanuts besides just for snacking!

To change up a weeknight dinner, try making our Sriracha Peanut Crusted Chicken. All you need is 1 cup of ground Sriracha peanuts per 2 chicken breasts and an oven preheated to 450 degrees.

1. Grind your peanuts into a course meal using a food processor or a blender.
2. Next, dip your chicken breasts in flour or Panko Crumbs (mixed with a little salt and pepper), then egg, and finally into your bowl of ground peanuts. Make sure you get a nice, even coating. You really want it to stick on there!
3. Cook for approximately 15-20 minutes until you can slice into the chicken and see that it is cooked through.

You could also coat chicken legs, thighs, wings, or pork chops! We like to garnish with a touch of honey, which goes so well with the spicy Sriracha kick as well as the peanuts!

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Pumpkin Spice Almond Cake - Gluten Free

Pumpkin Spice Almond Cake - Gluten Free

Pumpkin Spice Almond Cake - Gluten Free

Is there really anything better than pumpkins in the fall? Sure, the pumpkin spice flavored everything consumes our grocery stores and local coffee shops each fall, and each year we succumb to that temptation of trying that “new” pumpkin flavored item or fall victim to our old habits and stock up on every single pumpkin spice creamer that Coffee Mate has distributed to your local grocery store?

Who are we kidding??? We wait for this pumpkin flavored frenzy every year like a dog waiting for its owner to throw the ball! In honor of this miraculous flavor, which some say should be recognized as a national holiday, and by some I mean me, I’ve teamed up with Sugar Plum Chocolates to develop a sophisticated fall flavored treat that can be shared among friends at a dinner party or enjoyed by yourself with a glass of red wine.

Introducing the Pumpkin Spice Almond Cake made with Sugar Plum Chocolate’s signature Pumpkin Spice Almonds.

Pumpkin Spice Almond Cake (Gluten Free)

Ingredients:

2.5 cup almond flour

4 eggs

1 teaspoon vanilla extract

1 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon ginger

1 teaspoon cinnamon

1/4 teaspoon ground cloves

1/2 cup brown sugar

3 tablespoons honey

Sugar Plum Pumpkin Spice Almonds (for garnish)

Frosting: add tablespoons of water to 1/4 cup of icing sugar until it resembles a thick, spreadable paste. Gently spread over the top of the cake. If it is drying too quickly, you can heat up the spatula or knife you are using by placing it under hot running water and then drying off.

1. Combine vanilla extract, honey, brown sugar, salt, and all of the eggs with whisk.

2. Using a spatula, add the almond flour and spices and fold until completely mixed. You don't need to worry about over mixing because there is no gluten in this cake!

3. Bake in 9" pan on 350 degrees for 15m or until a fork stabbed into the middle of the cake comes out clean. Top with frosting, toasted pepitas, Sugar Plum’s Pumpkin Spice almonds, and candied ginger!

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Coffee Stout Cashew Brownies

Coffee Stout Cashew Brownies

Sometimes, you just need a good brownie. While box mixes are easy and quick, making brownies from scratch isn't difficult, and it's much more rewarding.

This recipe uses our Coffee Stout Cashews, our small-batch baking chocolate, and just a bit of espresso powder. Use a high-grade baking chocolate like ours will make a huge difference in a situation like this, when it's the star of the show and its nuances can really shine through!

Ingredients

  • 3/4 cup chopped Sugar Plum Stout Cashews
  • 7oz melted Sugar Plum Baking Chocolate
  • 1 stick butter (114g), melted
  • 3/4 cup dark brown sugar (packed)
  • 3 tablespoons white sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup all purpose flour (sifted)
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  1. Sift together the flour and baking soda.
  2. Chop chocolate finely. This will ensure an even, quick melting. Melt butter in pan, just until bubbling. Remove from heat and pour the chopped chocolate over it. Let it sit for about 1 minute, then whisk it until it's evenly melted. A finely chopped chocolate is your best friend here.
  3. Let cool for about 5 minutes, then whisk in the sugars, vanilla extract, and salt.
  4. Add eggs one at a time, fully incorporating each.
  5. With a rubber spatula or wooden spoon, fold in the flour and cashews until there are no more streaks. Do not over work it, just bring it all together.
  6. Bake on 350 degrees in oiled square pan for 20 minutes. Test with fork. It may not seem completely baked when you take it out, but remember it will continue baking even after you take it out of the oven! Cool completely before cutting.

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