Brandy's blog Nutmeg Nanny is full of drool worthy recipes, gorgeous photos and she's pretty funny to top it all off. Check out her Goat Butter Biscuits or These Rosemary Lemon Gin and Tonics... The girl likes gin. We are instant friends. Gin is the way to my heart.... especially paired with some savory herbs.
To kick Coffee Talk off I asked Brandy to share one of her recipes with us all and some photos. After you have checked out her recipe be sure to read her interview!
Hi everyone! I’m Brandy from the blog Nutmeg Nanny and I’m super excited to be guest posting here on Bakeaholic Mama. I met Carrie through Twitter and through a Facebook group we belong too. She is super sweet, has a great sense of humor and is someone I hope to meet soon .
Now, what you might not know about me is that I have a major sweet tooth. There are days where I crave nothing but sugar and carbs. A normal person would say this is the perfect time for a detox because obviously something it out of whack. I think this is the perfect time to make pound cake. They say your body craves what it needs…right?
So, since my body was craving carbs and sugar and I had two giant bags of pistachios I put the two together and hoped for the best. Plus apparently March is pistachio month. I wouldn’t have known this if it weren’t for the fine folks at Magnolia Bakery. They kindly informed me of that when I buying up the last of their pistachio cupcakes they had on display. I’m a sucker for pistachios.
Which brings me back to this pound cake. I found the recipe on Martha Stewart and make just a few changes. It was absolutely perfect! The pound cake was moist, dense and had the perfect pistachio flavor. Then it was
with some icing and sprinkled with even more pistachios. It’s a pound cake and
pistachio lovers dream. I ended up eating a slice (or two) for dessert…and
breakfast…and pre-lunch snack…and you get the idea. I ate it. All day.
Pistachio Pound Cake:
Recipes slightly adapted from Martha Stewart
1/2 cup salted shelled pistachios
3/4 cup all-purpose flour
3/4 cup white whole wheat flour
Pinch of kosher salt
10 tablespoons unsalted butter, room temperature
3 ounces cream cheese, room temperature
1-1/2 cup granulated sugar
3 large eggs, room temperature
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup roughly chopped salted pistachios
Icing recipe (to follow)
3/4 cup chopped pistachios
Preheat oven to 325 degrees.
Line a 8 ½ by 4 ½ inch loaf pan, or 4 miniature loaf pans, with parchment paper. Spray the pan and parchment with non-stick cooking spray and dust with flour. Tap the flour around in the pan to evenly coat and tap out excess.
In a food processor add salted pistachios and process until the nuts become a paste.
In a medium sized bowl sift together all-purpose flour, white whole wheat flour and a pinch of kosher salt. Set aside.
In a bowl of an electric mixer add pistachio paste, butter and cream cheese. Cream together until the mixture becomes fluffy and light, about 3 minutes.
Reduce the speed to medium-low and slowly add in sugar. Mix together until fully combined. If necessary scrap down the sides of the bowl and beat in eggs, one at a time. Once eggs are incorporated add in vanilla and almond extract.
With the mixer speed on low slowly incorporate flour mixture. I find this easiest to do by adding one cupful at a time. If you add too much you might end up wearing the flour.
Once flour is mixed into the batter fold in the ½ cup roughly chopped pistachios.
Divide the batter between miniature loaf pans (or add it all to the large loaf pan) and smooth the tops.
Bake until the batter is set and a cake tester inserted into the middle comes out clean. This will take about 1 hour and 30 minutes for a large loaf pan and about an hour for the smaller loaf pans.
Let the pound cake cool in the pans for 20 minutes and then unmold and remove the parchment bottom. Let cool and then drizzle with icing and sprinkle with ¾ cup chopped pistachios.
3/4 cup powdered sugar
1/3 cup heavy cream
1/2 teaspoon fresh lemon juice
1/2 teaspoon vanilla extract or vanilla paste
Whisk all ingredients together and drizzle onto cooled pound cakes. If the mixture appears to be too thin add more powdering sugar, if it’s too thick add a little more heavy cream.
Brandy, Thank you so much for sharing with us today. That poundcake looks Ahhhmazing! You know I'm a huge fan of your blog, food, photos and your humor. I want a peek inside your world! So I have just a few questions.......
When and why did you start blogging?
- I started blogging in February of 2009. I ran across the food blog Culinary Concoctions by Peabody (http://www.
culinaryconcoctionsbypeabody. com) and loved the idea of
sharing recipes. I honestly thought I would give up the "hobby" after a
few months but I guess it stuck. The best part is that at the end of
the summer I will be quitting my day job and start writing full time!
Is there a kitchen tool/gadget you can not live without?
- I'm in LOVE with my Vitamix. I use that thing at least once a day and it can make everything from soup to smoothies.
What food makes you go weak in the knees? The one thing you have no self control around.
- Fresh baked bread with whipped salted butter. I could easily eat the entire loaf.
- How long is this list allowed to be? :) I love so many foods that would be considered trashy. Here is just a glimpse of my crappy taste: McDonalds chicken nuggets with sweet & sour sauce, Little Debbie Nutty Bars, Oreo cookies (preferably double stuffed), soft serve vanilla ice cream with peanut butter and marshmallow sauce and finally fried bologna sandwiches on toasted white bread
What food blog is on the top of your must read list?
- It's so hard for me to answer this question. I have over 100 bloggers in my reader I honestly look forward to reading each of their blogs. Each blogger brings me something different. Some bring me desserts I wish I could make, some bring me the joy of amazing photography, some bring me their awesome sense of humor and some bring me a different way to view life. However, the thing that all of these blogs have in common is that they make me happy. They are the people I would hang out with in real life and the people I'm happy to call my blogger friends.
Now you all be sure to go check out Brandy's blog Nutmeg Nanny, also find her on Twitter and Facebook.