Gourmet Vegan Dinner Party We Wish We’d Been Invited To! Saffron Falafel, Spiced Spinach And Mushroom In Almond Tartlets, Cinnamon Roasted Vegetables, Mustard Quinoa Cranberry & Kale Salad, Pomegranate And Cashew Cake.


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Mini Brown Sugar Cashew Cakes

Mini Brown Sugar Cashew Cakes
Cuisine: American
Recipe type: Dessert
Serves: 12

Prep time: 
Cook time: 
Total time: 

  • 2 tablespoons packed light brown sugar
  • ¼ cup unsalted butter
  • 3 tablespoons honey
  • 2 tablespoons water
  • ¾ cup roughly chopped cashews
  • ½ teaspoon orange zest
  • pinch of salt
  • 1¼ cup all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 2 eggs
  • ½ cup granulated sugar
  • ½ cup vegetable oil
  • ½ cup sour cream
  • 1 teaspoon vanilla

  1. Preheat the oven to 350ºF. Lightly butter a 12-cup muffin tin.
  2. Place a small saucepan over medium-low heat. Add the butter, honey, and water to the pan and stir just until melted, about 4 minutes.
  3. Remove from the heat, stir in the cashews, orange zest, and pinch of salt. Set aside.
  4. In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
  5. In a large bowl, beat together the eggs and sugar until light yellow with an electric mixer.
  6. With the mixer running, slowly pour the oil into the egg mixture, then add the sour cream and beat until fully incorporated.
  7. Turn the electric mixer to a very low speed and slowly stir in the dry ingredients, just until mixed. The batter will be slightly lumpy.
  8. Place an even amount of the cashew mixture into each of the muffin cups and top with an even amount of the cake batter.
  9. Bake in the oven just until an inserted toothpick comes out clean, about 18 minutes.
  10. Allow to cool for 5 minutes, then run a butter knife around the edge of the cakes to loosen.
  11. Invert the muffin tin onto a wire rack and spoon any of the leftover cashew mixture on top of the cakes.
  12. Serve warm.Mini Brown Sugar-Cashew Cakes


Crock Pot Cashew Chicken


2 lbs boneless & skinless chicken breast tenders
1/2 cup cashews
1 garlic clove, minced
4 tbsps rice wine vinegar
2 tbsp brown sugar
1 tbsp canola oil
1 tsp grated fresh ginger
1/4 cup all purpose flour
1/2 cup soy sauce
1 tsp black pepper
1/4 tsp red pepper flakes
4 tbsps ketchup


  1. Mix flour & pepper in a big resealable food storage bag.
  2. Mix again, this time with the chicken.
  3. Heat oil in a pan over high flame.
  4. Add the chicken for 4 mins while flipping sides.
  5. Put the chicken in bag for slow cooking.
  6. Make the sauce in a bowl by combining soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes.
  7. Pour over chicken and cook (on low!) for 3 hrs.
  8. Mix with the cashews.
  9. Combine with rice for the complete experience.
  10. Add the sauce.