Pistachio Cranberry Shortbread

These shortbread cookies are so delicious! They melt in your mouth! I'm sure you have all ingredients on hand, all you need is flour, salt, butter, powder sugar and pretty much any mix ins you would like. This recipe is super versatile, I chose to add pistachios and cranberries to my dough and I've also made them with chocolate. Super simple and highly recommended! You can dip half of the cookie in chocolate if you would like, I dipped the chocolate batch in melted peppermint bark but left this one as is. Both were great!

Shortbread
slightly adapted from: Martha Stewart living, December 2012

Ingredients:
- 2 c. flour
- 3/4 t. salt
- 2 sticks unsalted butter, softened
- 3/4 c. confectioners sugar

Mix ins of your choice, I used 1/2 cup of chopped pistachios and 1/2 cup of dried cranberries.
You could use chocolate chunks, dried fruit of your choice and nuts. Martha does a coconut-
pecan combo that sounds absolutely delicious.

Directions
1. Sift together flour and salt into a medium bowl.

2. Beat butter with a mixer on medium speed until fluffy, 3-5 minutes.
Add sugar gradually, beating between additions, continue to beat until
mixture is very pale, about 2 minutes total.

3. Reduce speed to low and add flour mixture, beat until just combined.

4. Add mix-ins of choice and beat on low once again, until just combined.

5. Press dough evenly into a parchments lined 9 by 13 inch rimmed baking sheet,
refrigerate until firm, about 20 minutes.

6. Cut dough in eights lengthwise then quarters crosswise, making 32 rectangles.
Evenly pierce all over with a fork.

7. Bake until shortbread is firm in center and golden brown, about 45 minutes.

* If dipping in chocolate; Melt chocolate, Dip bars in chocolate then refrigerate
until chocolate is set about 10 minutes.

Enjoy XOXO,

Lidia

Chocolate Pistachio Cake

I've been debating whether to post this recipe or not for a couple of days...
You see this recipe is originally a brownie recipe but, these are no brownies to me.
They don't have the texture of a brownie at all, not chewy or gooey.
They don't have that glossy crackly top layer that personally drives me crazy!
The thing is, I decided to post this recipe after all because though I think this is not
the best brownie recipe, it is definitely a very delicious cake recipe!
Light and fluffy, great  dark chocolate flavor, studded with white chocolate and
yummy pistachios (my favorite nut).

Do to that, I decided to change the name to chocolate pistachio cake and
share the recipe with you. You can dust the cake with powdered sugar but I suggest
frosting it with your favorite chocolate frosting! I didn't do either because I was busy
working on my boyfriend's sisters' cake and was running late but next time I bake this
I will frost it with a thick layer of chocolate frosting. Yuuummy!

Chocolate Pistachio Cake
recipe originally named: chocolate chip brownies
from the book: frame> by> frame baking

serves: 12

Ingredients:

- 1 c. butter, softened + extra for greasing
- 5 1/2 oz dark chocolate, broken into pieces
- 1 1/2 c. self rising flour
- 2/3 c. superfine sugar
- 4 eggs, beaten
- 1/2 c. chopped pistachio nuts
- 3 1/2 oz white chocolate, roughly chopped
- confectioners' sugar, for dusting

1. Preheat the oven to 350 degrees. Grease and line a 9-inch square pan.

2. Place the dark chocolate and butter in a heat proof bowl set over a
saucepan of simmering water, stirring until melted  OR place both in a
microwave safe bowl (like I did) and heat for 15 seconds then stir,
repeat process until chocolate is completely melted.

3. Sift the flour in separate bowl and stir in superfine sugar. Stir the eggs
into the chocolate mixture, then pour into the flour and sugar; beat well.
Stir in the nuts and white chocolate.

4. Pour the mixture into prepared pan, use spatula to spread evenly.

5. Bake in preheated oven for 30-35 minutes, or until firm around the edges.
Cool in pan for 20 minutes, then turn out onto wire rack, cool completely.

6. Dust with confectioners' sugar (which I didn't do because I ran out) OR
slather a great chocolate frosting on top ;) Cut into 12 squares and serve.

bestest with milk <3

Super Simple, Super Scrumptious. Pistachio Cupcakes!

 

I found this recipe for pistachio cupcakes that immediately caught my attention.

Pistachios might be my favorite nut. I usually don't make recipes that aren't from

scratch because i think baking from scratch is just a lot more fun but this recipe

looked so unique i couldn't help but trying it out plus Two Tiny Kitchen did a

really good job on convincing me. There is no excuse, You HAVE to try these.

Pistachio Cupcakes, recipe adapted from Two Tiny Kitchens

 * makes 24 cupcakes 

-  1 package white cake mix

- 1 package instant pistachio pudding mix

- 1 c oil

- 3 eggs

- 1 c club soda

Frosting

- 2 envelopes dream whip

- 1 1/4 c cold milk

- 1 package instant pistachio pudding mix

1. Preheat oven to 350 degrees.

Mix all ingredients and beat at medium speed for about 5 minutes.

Pour batter into cupcake tins and bake for about 18-22 minutes.

2. For frosting combine milk and dream whip, beat on high speed

until peaks form. Add pudding mix and beat until thoroughly mixed.

Spread on cupcakes and refrigerate.

Easy Pistachio Cookies!

I made these and took them to class, since the recipe makes like a billion!

Everyone asked for the recipe, they are simply delicious, cute and
so easy to make.  I'm glad I came across this recipe. I decorated them
with chocolate and chopped pistachios but honestly they are better just as is.

recipe adapted from The Italian Dish

- 1 c sugar
- 1 c softened butter
- 8 oz. softened cream cheese
- 1 t vanilla extract
- 1 egg
- 2 1/4 c flour
- 1 package instant pistachio pudding
- 1 t baking powder
- 1/2 t salt

1. Heat oven to 350 degrees.

2. Beat sugar, butter and cream cheese. Add vanilla and egg.
In separate bowl, combine remaining dry ingredients; whip
into butter. Refrigerate at least 1 hour.

3. Shape teaspoonfuls of dough into round balls and arrange
on baking sheet.

4. Bake for 10-12 minutes or until lightly brown on bottom.
Let cool and decorate.