New Sriracha Almonds Are Hitting Shelves And Here’s Your First Look


You can never get enough sriracha. At least that’s the consensus in this office. And therefore, Blue Diamond took it upon themselves to ensure every FOODBEAST team member had a least two cans of Sriracha Almonds a piece to satisfy our tastebuds. The Sriracha Almonds are the newest addition to its BOLD line up that already consists of Wasabi & Soy, Habañero BBQ and Jalapeño Smokehouse.


These little beauties even came with a unique red and green design that resembled the infamous chipotle pepper. As we eagerly cracked open the can, we instantly caught a whiff of that intoxicating sriracha scent.


As we picked one up, our fingers were immediately coated with the special seasoning. Hints of sweet, spicy and salty all hit our tastebuds at once. Needless to say, they nailed the sriracha.


The sriracha almonds will be available on July 8 at all participating retail locations.  Look for them in 6-ounce cans, 1.5-ounce tubes or just swing by our office. We should have enough to last us the rest of the week.


Nut-Hugging Bear Cookies Are Nothing Less Than Perfect


French-trained Japanese cook, Maa Tamagosan, graced the internet with her latest recipe for petite teddy bears hugging an assortment of nuts.

Clutching almonds, walnuts and cashews, the sweet treats resemble Teddy Graham Crackers with a clever twist. Maa rolled out dough sweetened with beet sugar syrup and honey, cut out shapes with a small bear cookie cutter, drew on a face and manipulated their arms around the nut, then baked them for 20 minutes at 300 °F. (Recipe translation via Hey! It’s Mosogourmet)

You can peek the entire recipe on Maa’s blog and if you have a nut allergy, sub in a hard candy that doesn’t melt or fruit instead. If your especially morbid, you can dunk each one in chocolate “tar pits.” Heh.







Picthx Neol

Packaged Food

Hershey Launches Own Line of Nutella Chocolate Spread


With all the Sriracha talk lately, we almost forgot about our little buddy Nutella. Over the past five years, Nutella’s U.S. sales have swelled to over $240 million, according to the Associated Press, and it looks like Hershey Co. is officially trying to get in on some of that sweet, sweet choco-lovin’, with a new a line of three chocolate-flavored spreads.

Like Nutella, Hershey’s Spreads in chocolate, chocolate with almond, and chocolate with hazelnut are loaded with sugar and calories (up to 200 calories and 21 grams of sugar for the almond version), and are probably exceptionally delicious, especially when slathered atop toast, fruits, and all varieties of frozen dairy. Is it Valentine’s Day yet?

New Hershey’s Spreads are currently available in retail stores for $3.79 or on Amazon, with an 8-Pack of 13 Ounce Jars for $33.23.

H/T Consumerist


Gratuitous Drink Porn: Coffee Edition


We’re not such total snobs that we don’t appreciate a good latte. Black, brown, half tea, half sugar, Frappuccino or Americano, coffee is one of nature’s little, underrated blessings which has the unique quality of tasting great almost no matter how you spin it. During the week, we can tend to take coffee for granted, sucking it down indiscriminately between long pretending-to-work sessions. But this week, let’s kick things off the right way, right out of the gate. So sit back, relax and sip up with this special coffee edition of Gratutious Food Drink Porn.

(Beware: inordinate amounts of mason jars ahead.)


Butternut Chai Latte


Recipe: Adventures in Cooking


Frozen Irish Coffee


Recipe: Sugar Magnolia


Fresh Ground Iced Coffee


Recipe: Pretty Plain Jane


Cinnamon, Ginger and Nutmeg Pumpkin Spice Latte


Recipe: Pastry Affair


Blueberry Iced Coffee


Recipe: Anyzkowo


Spiked Gingerbread Cocktails


Recipe: Tasty Trials


Toffee Caramel Dessert Coffee


Recipe: Simple Bites


Kahlua Cafe


Recipe: Muy Bueno Cookbook


Kopi See


Recipe: Singapore Shiok


Orange Spiced Iced Coffee


Recipe: Kitchen Treaty


Orange and Cardamom Infused Cold Brew Coffee


Recipe: 10th the Kitchen


Bacon, Coffee and Maple Whiskey Martini


Recipe: She Knows


Creamy Boozy Iced Coffee


Recipe: Averie Cooks


Cafe Helado


Recipe: Amantes de la Cocina


Iced Coffee with Whipped Cream and Chopped Peanuts


Recipe: Rustykalna Kuchnia


Salted Caramel Affogato


Recipe: Vikalinka


Cold Brewed Iced Coffee


Recipe: Aris Menu


Frozen Thai Iced Coffee


Recipe: Girl Versus Dough


Coffee Cocktails and Star Biscuits


Recipe: Sandra Bakes a Party


Mint Mojito Iced Coffee


Recipe: Oh My Pancake


Caramel Iced Latte


Recipe: Offbeat and Inspired


Ultimate Iced Coffee


Recipe: Simply Delicious


Cold Brewed Maple Almond Iced Coffee


Recipe: Coffee and Quinoa


H/T Tasteologie, Tastespotting


Almond Cake

Want a dessert that will help you hang onto that “summery” feeling without needing fresh summer fruit?

I’ve never used almond paste before, so I was very confused when the recipe called for a food processor. Apparently almond paste is more solid than pasty – who knew? In any event, the cake came together pretty quickly since I had everything called for on hand. Added bonus: you don’t need to make any frosting. The filling is just jam and the topping just powdered sugar. Genius, I say! For once, a cake that doesn’t require any real extra work once it’s is in the oven.

The hardest thing about this recipe was trying to decide which fruit preserve to use in the middle (I decided to go with raspberry – not just any raspberry but my favorite raspberry jam, conveniently named ‘Favorit’ :) ). Please learn from my mistakes – while raspberry was a great choice, make sure you choose something seedless. It was a bit jarring to go from biting into a soft, sweet cake into hard raspberry seeds. It is a mistake I will not be making again.

The batter is pretty thick but the cake comes out light and sweet, with a definite depth of almond flavor added by the almond paste. The sugar gives it a sweet, brown crust which softens a bit by day 2, but I liked the flavor and texture it added to the cake. Like most butter cakes it gets dry when it’s cold, so make sure you serve it at room temperature.

Almond Cake with Fruit Preserves

Required hardware: Food processor, Mixer, 8″ cake pan

  • 4 oz almond paste
  • 3/4 C sugar
  • 2 sticks (8 oz)  unsalted butter, softened and cubed
  • 1/2 tsp vanilla extract
  • 3 large eggs
  • 1 C cake flour
  • 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/2 rounded cup fruit preserves
  • Powdered sugar for dusting
  1. Preheat oven to 350° F and grease an 8-inch cake pan.
  2. Combine the almond paste and sugar in the bowl of a food processor and pulse until no visible lumps of almond paste remain.
  3. Place the almond paste mixture in the bowl of a tabletop mixer with the butter and vanilla extract. Cream with the paddle attachment on medium speed until light and fluffy, about 5 minutes. Scrape down the sides of the bowl, then return the mixer back to medium speed,
  4. Add the eggs, one at a time. Wait until each egg is fully incorporated before adding the next.
  5. In a separate bowl, whisk together the cake flour, baking powder, and salt.
  6. Scrape down sides of the bowl again, and add about half of the flour mixture. Mix on low, then turn the mixer back up to medium speed once the flour is mixed in. Let mix for about 1 minute, until the mixture is light and fluffy again. Repeat with the second half of the flour mixture.
  7. Scrape the batter into prepared pan and place the pan on a baking sheet.
  8. Bake on the baking sheet in a preheated oven for about 40 minutes without opening the oven. After 40 minutes, rotate the pan and cook for another 5 to 10 minutes, until the cake is golden brown.
  9. Let the cake cool to room temperature on a cooling rack, then turn it out of the pan. Slice the cake in half horizontally (I used this neat little gadget). Spread the jam on the bottom layer and place the top half of the cake back on top. Dust cake with powdered sugar.

[Adapted from Karen DeMasco]


Blackberry-Almond Blondies

I am really sad that Summer is getting closer and closer to coming to a close. These past few months have been the best time of my life. The weather has been bliss; not too hot, and not too chilly. Being surrounded by many friends and family often has left me feeling fulfilled. Sunsets at 9pm. Blooming flowers. Gorgeous green trees. Fig butter. Dog walks. Beautiful fruity, Summer treats.

Summer you are so beautiful. Just like these Berry Nut Blondies. 🙂


Blackberry-Almond Blondie’s
2 egg whites
2/3 cup organic sugar
1/2 teaspoon vanilla extract
1/2 cup almond flour
1 teaspoon baking powder
2 cups berries
1/2 cup almonds
Preheat oven to 350F. In a large bowl, whisk the egg whites, sugar and vanilla for about 1 1/2 minutes or until frothy. Whisk in flour and baking powder until blended. Fold in berries and almonds. Pour batter into a pre-greases 9-inch baking pan. Bake for 22-28 minutes, or until toothpick tester comes out clean.

Coconut Almond Pancakes

What I would give to wake up to these! Check out this Coconut Almond Pancakes recipe and have yourself a great breakfast. Almond Joy…eat your heart out.

Cravings Sweets

Almond Cream Cheese Frosted Chocolate Ganache Cupcakes

What can I say about these cupcakes that haven’t already been said about Audrey Hepburn, beautiful, tasty, jaw dropping good looks that all fit in a small figure! The frosting on these chocolate cupcakes vary from white and black sprinkles, white and dark chocolate buttons, marshmallows, and chocolate-covered coffee beans! I would love to sit down and have one of these cupcakes with Audrey Hepburn! (Thx TT)