Cashew tassies

In my chats with people, there seems to be this mutual agreement that while October moved at a nice, healthy clip, November has been zooming by.  We just finished celebrating my husband's birthday and now, we're looking forward to Thanksgiving just a few days away.

We'll be gathering with family and just sitting around to eat, talk, and be in the moment.  This holiday season, from now until Christmas and New Years, I'm determined to enjoy myself, stress less, and just savor the moments.   I look back at last year feeling like I had a little too long of a to-do list, too much of an agenda during the last 2 months of the year.  This year, I'm going to chill a little bit more and when it comes to cooking and baking, I plan to stick closer to old favorites and keep homemade gifts simple.  

That doesn't mean I won't try a few fun recipes that call out to me.  Here's one I made that I thought would be a great dessert option for Thanksgiving or a dinner party.  You often hear of pecan tassies but since my family and I are not huge fans of pecans, I substituted it with one of our favorites - cashew nuts.

I used cashews (ground in the crust and chopped in the filling) in this recipe instead of pecans

"Tassies" refer to the Scottish word for "little cups" and these are basically little tart cups filled with a filling of cashew nuts, sweetened with good things like maple syrup and brown sugar.  It's got the warm flavors you associate with autumn and pie, plus a small presentation that's so nice for times like Thanksgiving when everyone has already enjoyed a big meal and might want to savor smaller bites at dessert (or make room for a greater variety of dessert on their plate).  In any case, if you love small bites and mini desserts like I do, these little tassies are a nice dessert anytime. 

For those a little pie-phobic like me and anxious about making crusts, the crust for these tassies is very easy to make.  Cream cheese - and butter - give it a lovely tenderness.  The dough is easy to handle and you simply roll out small balls and press each into mini muffin tins.  I substituted a little of the all-purpose flour with whole wheat pastry flour with no problems.  

The filling is even easier to make.  Stir together an egg, the brown sugar and maple syrup I mentioned, a tablespoon of butter, and a good amount of toasted cashews, and simply fill the cups and bake.  The finished tassies pop right out of the tin.

These end up with a tender pastry and a sweet - but not too sweet - filling loaded with toasted cashew flavor.  I made these to enjoy for our "mini" or pre-Thanksgiving dinner at home, just the three of us.  On the actual day, we're getting together with more family and I'm simply on dessert duty.  I'm bringing an ice cream pie and a chocolate-hazelnut torte but now that I've auditioned these little cashew tassies, they just might be a contender for next year's gathering.

Have a wonderful Thanksgiving!