Some days include a wrong turn down a one-way street, a GPS system that decided to take me on a tour of the area around the place I was headed to instead of directly there, a spilled latte that hit both my computer and my phone, and a general feeling of crappiness. As the Shirelles sang, “Mama Said There’d Be Days Like This.”
That was my day on Thursday, so in my best effort to rehabilitate my mental health, I baked. It’s way better than whining to my kids or friends, plus I get to taste great things afterwards. And, as the sign says, because murder is wrong.
I am also self-medicating with my parents’ time-tested magic elixir of hot tea with lemon, honey and Rock and Rye, so if you see typos, keep it to yourself.
I am working feverishly to at least get my audiobook out for you before Christmas. Come on Down! A Little Story About My Italian Mom’s Big Dream might just offer the levity you need over the holidays. Great for a road trip or hiding in your room. The paperback and ebook won’t be out until after January. So, give your friends an IOU for the book and they can get it in January. I was disappointed to discover that self-publishing a book requires a lot more time than I’d realized. But I have good people working with me, so I’m still excited that it’s going to look great.
In an effort to fix my mood, I baked what will surely be a keeper in the Christmas cookie category, Frosted Cashew Cookies. They’re scrumptious! These cookies include a magic ingredient, brown butter frosting, which could make even a muddy shoe tempting.
I also tried a few variations on my pumpkin pie. I’m trying to at least place in the Annual Cutthroat Tunno Pumpkin Pie Competition this year, but I keep getting beaten by whippersnappers less than one tenth my age. My problem is, I don’t really like pumpkin pie unless it’s covered in whipped cream, and surrounded by ice cream, so I don’t feel like tasting and tasting again. I’ve invited a friend over to help me taste test. If I place, it will be thanks to my sweet friend, Zena.
Since every store has been showing Christmas stuff since the beginning of October, I don’t feel bad sharing this cashew cookie recipe (before Thanksgiving) for you holiday bakers. These cookies were always made by my friend Anne Zuckerman in Glendale, who sweetly offered up the recipe. They’re easy and delicious. Thanks Annie!
However, I will not put up one bough of holly until after Thanksgiving. I may be tipsy on tea, but I have my standards! Enjoy these.
As always (and definitely not mandatory) if you enjoy this blog and would like to be a supporter so I can dig myself out of the horrendous debt I’m putting myself in while self-publishing, just click on buymeacoffee.com/FranTunno
Frosted Cashew Cookies
Heat oven to 325. Combine softened butter and brown sugar in a large mixing bowl. Blend well. Add the egg, vanilla and sour cream.
In a separate bowl, blend the flour, baking powder, baking soda, and salt until thoroughly combined. Add the dry ingredients to the butter mixture. When thoroughly combined, add the coarsely chopped cashews and mix to incorporate them.
Drop by rounded teaspoonfuls on an ungreased baking sheet. (I rolled mine but the original recipe doesn't say you have to.) Bake for 12 to 15 minutes. Cool and frost with brown butter frosting.
Melt 1/2 cup of butter in a saucepan over medium heat until lightly browned. Let it cool a minute then add 2 cups of powdered sugar. Stir in whipping cream and vanilla until smooth and creamy. (If it's not creamy enough to easily spread, add a bit more whipping cream.) Add salt to taste.