Hey-o! Welcome to New Taste Today—the second stop on The Dollop Book of Frosting Blog Tour!
I’d like to thank the wonderfully spicy Tony for having me as a guest on his blog today. Tony and I met… well, I’m not really sure how we met but since we have been Facebook friends for awhile I feel like a part of his everyday life; and really, that’s all that matters, right?
So in honor of Tony’s lively, spritely, and spicy character (describing Tony to a T!) and the fact that fall is just now rolling through town, I’ve chosen the perfect recipe to share with you from The Dollop Book of Frosting:
Cashew Sriracha Frosting with Sriracha Brownies.
Let me be clear here: We’re taking sriracha and squeezing it into a frosting and then we’re taking that frosting and swirling it through sriracha brownies and then we’re taking those brownies and frosting them with more sriracha frosting. Oh, and there are cashews too. Bonus!
This recipe first came to me as I was planning a “young professionals” event at a lingerie shop last October and was in need of something sweet yet spicy to fit the theme. I figured a nutty frosting with a sriracha kick was suitable and boy was I right! After tasting it, the men and women were trying to buy this frosting from me that evening!
One of my favorite things about this frosting is its unassuming nature. On the surface it looks like a lightly colored peanut butter buttercream but once that fluffy sugar hits your tongue it’s a surprise for the senses. “Oh hey, that’s cashew, not peanut butter! And whoa, what’s that kick?! Cayenne? No. Chipotle? Nope. Hmmm… Sriracha??” Your tongue has never sensed such a riddle.
And just in case you don’t want to make the sriracha brownies (although why wouldn’t you?) I’ve offered some other suggested uses in The Dollop Book of Frosting for your Cashew Sriracha Frosting such as to put a couple of tablespoons of frosting in a pan and sauté some chicken, or use the frosting to fill chocolate candy molds to make your own kickin’ candy bars. Of course you could always frost cupcakes, cookies, fingers, etc. with it too if you’re feeling so inclined.
Whatever you do, don’t let this fall season pass you by without a taste of Cashew Sriracha frosting though.
Cashew Sriracha Frosting Recipe
Yield: Swirls into 1 9″ × 13″ pan of brownies with enough extra to frost on top
This spicy Cashew Sriracha Frosting made its debut appearance at a similarly spicy lingerie party thrown by the
young professional crowd. While the ladies were perusing the lacy bras and cheeky panties, the men were delving
into my delicious, frosted snacks. When one of the men excitedly approached me, asking where he could buy
this frosting, I knew it was something more than special. So, sir, I hope you’re still dreaming of this sweetly spicy,
crunchy, nutty frosting because here’s the recipe! Have fun!
3 cups roasted cashews, unsalted
1 cup unsalted butter, softened
2 cups powdered sugar
Pinch of salt
3 tablespoons sriracha
1. Process the cashews in a food processor until they reach a butterlike consistency, about 5–10 minutes.
You might have to stop the processor periodically and scrape the sides and bottom to keep the
nuts moving around.
2. Whip butter in stand mixer until smooth. Add ground cashews and continue mixing 1–2 minutes,
scraping down sides and bottom of the bowl to make sure it’s all incorporated. Add in powdered sugar
and salt, and continue whipping until light and fluffy, about 2 minutes. Slowly mix in the sriracha to
Other frosting uses: Sriracha Brownies (see recipe), put a couple
of tablespoons in a pan with some chicken and sauté away,
or use as a filling in chocolate candy bar molds to make your
own kickin’ candy bars.
And if you dig this recipe then you’ll definitely want to pick up a copy of The Dollop Book of Frosting because in it you’ll find 45+ more fun and crazy frosting recipes, each accompanied by a unique baking recipe and additional creative uses for each frosting.
Yield: Makes 1 9″ × 13″ pan of brownies
1 cup unsalted butter, melted
2 cups white sugar
2/3 cup cocoa powder
1 cup flour
½ teaspoon salt
½ teaspoon baking powder
2/3 cup chocolate chips
2 tablespoons sriracha
1 cup Cashew Sriracha Frosting plus remainder to frost tops of brownies (optional)
1. Preheat oven to 350°F. In the bowl of a stand mixer, add butter, sugar, and eggs, and mix until
incorporated. Add cocoa, flour, salt, and baking powder, and continue blending another 2–3 minutes.
Scrape down sides and bottom of bowl. Add chocolate chips and sriracha, and mix until all ingredients
are evenly combined.
2. Spread the brownie batter in a 9″ × 13″ pan that has been sprayed with cooking spray or lined with
3. Swirl 1 cup of the Cashew Sriracha Frosting through the brownie batter with a butter knife. Bake for
35–40 minutes or until a toothpick inserted into the center comes out clean. Let cool before cutting.
Want your brownies extra frosted? Use the remainder of frosting to spread on top of the brownies!
So I hope you’ll pick up a copy, share with me your thoughts, and follow along on the remainder of this blog tour! I have some more really great stops planned for these next couple of weeks.
And at the end of the tour I’ll be giving away a grand prize package of frosting fun stuff (and of course a signed copy of The Dollop Book of Frosting) to one lucky winner! To enter just comment here, post on the Dollop Facebook wall, or tweet to me using #Dollop and on Friday, September 20th I’ll draw a winner at random.
*More posts & tweets equal more entries.
Many Thanks to the amazingly talented Tony Brueski (just watch his videos!) and of course to YOU!