Welcome to lovey dovey February. I’ve always loved this month. I love eating chocolate from a heart shaped box and watching rom-com marathons. A fluffy sweet rom-com cannot be beat. Most recently it was New Year’s Eve in the theater [oh yes, I saw it]. Everything is prettier and girlier in February, not to mention January is over and we are this much closer to spring – yay!
To kick off this month of love, I want to share some photos of a baby shower I co-hosted last fall. There was a lot of love at this shower for the adorable baby to be. My creative contribution was a few decorative accents for the room and designing the tangerine and pink color scheme. I crafted and baked and here are a few highlights for you. I just met the new baby girl recently and she is as cute as a little pink jelly bean. Happy February!
Roasted Rosemary Cashews
1 pound cashews (whole – uncooked)
2 tbsp rosemary – fresh (or a smaller amount dried)
2-3 tsp brown sugar (light or dark)
2 tsp salt
2 tbsp melted butter
Preheat oven to 375 degrees. Place nuts on an ungreased baking sheet and bake for about 10 minutes, stirring halfway through. Watch carefully that the nuts don’t burn.
Meanwhile, combine everything else in a large bowl. Toss the warm nuts in the bowl until completely coated – this takes about 3-5 minutes. The flavor increases as the nuts cool down. Store in a zip lock bag or airtight container. Makes about 3 cups.
Lots of sugary love: the first guest treat bag made of many. Five pounds of Jelly Belly jelly beans in five shades of white, pink, tangerine, purchased from The Sugar Cube in Alexandria, Virginia. The staff was so amazingly helpful with this project and they stock every color of Jelly Belly available – even my fave spicy-sweet Chili Mango.
Have a great day!