Browsing Tag:

pistachio

Breakfast/ Desserts

Peanut Butter-Banana Nut Pound Cake

 

peanut butter banana nut pound cake

This pound cake is perfectly balanced with the flavors of the peanut butter, banana and pistachios. Making this pound cake slightly sweet AND slightly savory.

pb-banana-bread-mise-en-place-41

It’s always easier to execute a recipe by getting all of your ingredients organized first.

pb-banana-bread-mise-en-place-12

Then measure out each ingredient and sort by the order you’re going to use the ingredient in executing the recipe. This process, called ‘mise en place’ – which means everything in its place, will save you so much time and possible heartache. It’s like the law of gravity. It just works, so you gotta do it! Let’s get started.

You’re going to preheat your oven and preparing your baking pan. You can go traditional and grease-flour your pan but I’ve found that non-stick cooking spray, when applied correctly, works just as well and is much easier.

Sift together your dry ingredients: flour, salt, baking soda, baking powder and cinnamon. Next you’ll cream the butter product with the brown sugar and peanut butter. Be sure to incorporate lots of air into this mixture; it will help the pound cakes rise properly.

artisan-mixer1

Add your eggs, as instructed, followed by the mashed banana and vanilla.Then add the flour mixture and sour cream, alternately. Then you’ll fold in the pistachios by hand with a spatula. Pour the batter into your prepared baking pan and smooth out the top with the spatula.

pb-banana-bread-two-loaves1

Bake for 50 to 65 minutes. I recommend checking at the 45-minute mark, because the baking process accelerates toward the end. It is very easy to over bake a pound cake, unless you are monitoring closely. The top should be golden brown and an inserted toothpick should come out clean.

pb banana bread 2

After cooling in the pan for about 10 minutes, remove and let cool complete on a wire rack. You can freeze a whole loaf for up to 2 months in an airtight container. But I recommend enjoying it warm fresh out of the oven!

deliciously simple 3

Peanut Butter-Banana Nut Pound Cake

Rating: 51

Cook Time: 50 minutes

Yield: 1 loaf

Peanut Butter-Banana Nut Pound Cake

Ingredients

1 1/2 cups all-purpose flour
1/4 teaspoon kosher salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 cup butter, softened
1 1/2 cups brown sugar
1/2 cup peanut butter (crunchy or smooth)
3 eggs
1/2 cup ripe banana, mashed (about 2 small or 1 large banana)
1 tablespoon vanilla extract
1/2 cup sour cream
1/4 cup pistachios, chopped (optional)

Instructions

Preheat your oven to 350 F degrees. Generously coat a 9x5-inch loaf pan with non-stick cooking spray. Set aside.

In a medium bowl, sift together the flour, salt, baking soda, baking powder and cinnamon. Set aside.

In the bowl of a stand mixer, cream together the butter, brown sugar and peanut butter until light and fluffy (at least 5 minutes).

Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl, as needed, between additions. Add the mashed banana and vanilla.

Continuing on low speed, add the sifted flour mixture and sour cream, alternately; begin and end with the flour mixture. Beat just until combined. Fold in the pistachios with a spatula by hand.

Pour the batter into the prepared baking pan. Smooth out the top with your spatula.

Bake for about 50 to 65 minutes. The top should be gold brown and a toothpick inserted in the center should come out clean. If the top is browning too quickly, cover loosely with aluminum foil. I recommend checking your pound cake at the 45-minute mark. The baking process accelerates toward the end and it can be easy to over bake your cake.

Cool for at least 10 minutes in the pan before removing. The sides should start to come away from the pan to make removal easier. Then remove the loaf and cool completely on a wire rack.

Slice while still warm and enjoy with butter on top. Store any remaining slices in the refrigerator. The whole loaf may be frozen for up to 2 months.

http://bakedchicago.com/peanut-butter-banana-nut-pound-cake-recipe/

Appetizers

Pistachio-Pecorino Flatbread

Pistachio-Pecorino Flatbread with Turkey Breast and Sun-Dried Tomato

Have you ever bought an ingredient in bulk at Sam’s Club or Costco only to wonder weeks later just how you’re going to use it all? Yep, me too. More often than I care to admit. My latest “bulk buy” was a mega-huge-monster-sized bag of Pecorino Romano cheese. Luckily, I love the taste of Pecorino Romano and it lasts a long time in the fridge or freezer. But because this mammoth-sized container of CHEESE has been staring at me every time I open the refrigerator, I’ve been challenged to come up with new recipes worthy of this great ingredient.

When I heard that today was National Pistachio Day (and I LOVE me some pistachios), I decided I’d whip up some pistachio-pecorino flatbread for lunch. I had some leftover turkey breast that I could shred for protein and some delicious sun-dried tomatoes that would be a great accent flavor. It was only 9:30 am but already I was psyched for lunch!

Pistachio-Pecorino Flatbread

I used a package of Pillsbury® Original Crescents. Just unroll the dough on a prepared baking sheet. Brush with extra virgin olive oil and season with parsley flakes and Italian seasoning. Bake for about 10 minutes or until golden brown.

Then remove from the oven and cover with shredded turkey breast, diced sun-dried tomatoes and generous amounts of shredded Pecorino Romano cheese. Note: in the photographs, you’ll notice I used grated Pecorino Romano cheese, which was fine but tended to fall off the flatbread. I’d recommend using shredded Pecorino instead so it has a chance to “hang on” to the flatbread better.

Pop it back in the oven for about 5 minutes, or until the cheese is melted and bubbly. Then sprinkle with chopped pistachio and you’ve got a great lunch for 2 to 3 — or apps for 4 to 6 folks. This would also be a great (and super quick) Academy Awards viewing party appetizer. Just saying. Enjoy!

pistachio pecorino flatbread with turkey breast and sun dried tomato

Pistachio-Pecorino Flatbread with Turkey Breast and Sun-Dried Tomato

Rating: 51

Cook Time: 12 minutes

Yield: 4 servings (2 slices per serving)

Ingredients

2 cups oven-roasted turkey breast, shredded
2 tablespoons pistachios, chopped
3/4 cup Pecorino Romano cheese, shredded
2 tablespoons sun-dried tomatoes, diced
extra virgin olive oil
parsley, chopped
Italian seasoning

Instructions

Preheat oven to 375 F degrees. Line a baking sheet with parchment paper. Unroll the dough and arrange the crescent dinner rolls on the baking sheet so they are lying flat.

Drizzle each with olive oil. Using the back of a spoon, spread the olive oil to cover the tops. Sprinkle lightly with Italian seasoning and chopped parsley. Bake for 8 to 10 minutes, or until light golden brown. Remove from oven.

Place shredded turkey breast evenly on each flatbread piece. Sprinkle with diced sun-dried tomatoes and cover generously with cheese. Bake for another 5 minutes, or until cheese melts.

Remove from oven and sprinkle with chopped pistachios. Serve immediately.

http://bakedchicago.com/pistachio-pecorino-flatbread-recipe/

Desserts

Nuttin’s Better Than Peanut Butter-Banana Nut Pound Cake

peanut butter banana nut pound cake

Pound cakes are not hard to make. Like any recipe, it’s always easier to execute by getting all of your ingredients organized first.

pb-banana-bread-mise-en-place-12

Then measure out each ingredient and sort by the order you’re going to use the ingredient in executing the recipe. This process, called ‘mise en place’ – which means everything in its place, will save you so much time and possible heartache. It’s like the law of gravity. It just works, so you gotta do it! Let’s get started.

You’re going to preheat your oven and preparing your baking pan. You can go traditional and grease-flour your pan but I’ve found that non-stick cooking spray, when applied correctly, works just as well and is much easier.

Sift together your dry ingredients: flour, salt, baking soda, baking powder and cinnamon. Next you’ll cream the butter with the brown sugar and peanut butter. Be sure to incorporate lots of air into this mixture; it will help the pound cakes rise properly.

artisan-mixer1

Add your eggs, as instructed, followed by the mashed banana and vanilla.Then add the flour mixture and sour cream, alternately. Then you’ll fold in the pistachios by hand with a spatula. Pour the batter into your prepared baking pan and smooth out the top with the spatula.

pb-banana-bread-two-loaves1

Bake for 50 to 65 minutes. I recommend checking at the 45-minute mark, because the baking process accelerates toward the end. It is very easy to over bake a pound cake, unless you are monitoring closely. The top should be golden brown and an inserted toothpick should come out clean.

pb banana bread 2

After cooling in the pan for about 10 minutes, remove and let cool complete on a wire rack. You can freeze a whole loaf for up to 2 months in an airtight container. But I recommend enjoying it warm fresh out of the oven!

Peanut Butter-Banana Nut Pound Cake

Rating: 51

Cook Time: 50 minutes

Yield: 1 loaf

Peanut Butter-Banana Nut Pound Cake

Ingredients

1 1/2 cups all-purpose flour
1/4 teaspoon kosher salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 cup butter, softened
1 1/2 cups brown sugar
1/2 cup peanut butter (crunchy or smooth)
3 eggs
1/2 cup ripe banana, mashed (about 2 small or 1 large banana)
1 tablespoon vanilla extract
1/2 cup sour cream
1/4 cup pistachios, chopped (optional)

Instructions

Preheat your oven to 350 F degrees. Generously coat a 9x5-inch loaf pan with non-stick cooking spray. Set aside.

In a medium bowl, sift together the flour, salt, baking soda, baking powder and cinnamon. Set aside.

In the bowl of a stand mixer, cream together the butter, brown sugar and peanut butter until light and fluffy (at least 5 minutes).

Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl, as needed, between additions. Add the mashed banana and vanilla.

Continuing on low speed, add the sifted flour mixture and sour cream, alternately; begin and end with the flour mixture. Beat just until combined. Fold in the pistachios with a spatula by hand.

Pour the batter into the prepared baking pan. Smooth out the top with your spatula.

Bake for about 50 to 65 minutes. The top should be gold brown and a toothpick inserted in the center should come out clean. If the top is browning too quickly, cover loosely with aluminum foil. I recommend checking your pound cake at the 45-minute mark. The baking process accelerates toward the end and it can be easy to over bake your cake.

Cool for at least 10 minutes in the pan before removing. The sides should start to come away from the pan to make removal easier. Then remove the loaf and cool completely on a wire rack.

Slice while still warm and enjoy with butter on top. Store any remaining slices in the refrigerator. The whole loaf may be frozen for up to 2 months.

http://bakedchicago.com/nuttin-better-than-peanut-butter-banana-nut-pound-cake/

Snacks & Candies

The Pistachio Principle

Have you heard of “The Pistachio Principle?” The Pistachio Principle is a simple, mindful eating concept that can help fool yourself full, without feelings of deprivation.

The premise of The Pistachio Principle is that consumption of in-shell pistachios may help to slow eating because the leftover shells offer a visual cue about the amount of pistachios you’ve consumed. And that can potentially reduce your calorie intake.

pistachio principle

Pistachios are by far my favorite nut. For years, I’ve created original recipes using pistachios, ranging from flat breads to decadent brownies. But my favorite way to eat pistachios is right from the shell. They’re perfect for snacking along with Sunday night’s TV lineup of “The Good Wife,” “Downton Abbey,” and “Revenge.”

And I can personally attest that eating in-shell pistachios can be a great workout for your fingers. Prying open those pistachio shells helps reinforce hand-eye coordination and strengthens nimble fingertips.

Celebrate The Year of the Skinny Nut™

Pistachios have been acknowledged as a top food trend for 2015. Considered to be “The Nut of the Year,” pistachios are known as the “Skinny Nut” because they’re one of the lowest calorie, lowest fat nuts, and among the highest in protein. Pistachios can make for a great, everyday healthy snacking choice for those who are looking to satisfy a salty snack craving in a smarter way. Incorporating in-shell pistachios into a snack routine can help to get you back on track in 2015 after an over-indulgent holiday season.

To kick off 2015 – The Year of the Skinny Nut – I wanted to share a few of my favorite snack pairings that include in-shell pistachios.

Pistachio Snack Pairing #1

pistachio skinny nut yogurt mango pairing pistachio principle

In-shell Pistachios + Fresh Mango Slices + Raspberry Yogurt + Low-Sugar Mango-Orange Juice

For a snack to satisfy, it needs to have flavor, texture and hit all the right sweet, savory notes on the palate. My first perfect snack pairing with in-shell pistachios includes fresh mango slices that refresh and provide a mild sweetness. A few spoonfuls of creamy, low-fat raspberry yogurt provides a nice balance to the mango, while also adding back good bacteria into your body’s immune system. Top it all off with a hydrating low-sugar mango-orange juice blend.

Pistachio Snack Pairing #2

pistachio skinny nut apple carrot pairing pistachio principle

In-shell Pistachios + Carrot Chips + Honeycrisp Apple Slices + Earl Grey Tea

For an afternoon snack that adds a mega-satisfying crunch, pair in-shell pistachios with chilled carrot chips, some Honeycrisp apple slices and a calming cup of Earl Grey tea. If you love crunch in your snack, every food component in this pairing really delivers.

You can learn more about the benefits of incorporating in-shell pistachios into your 2015 snacking plans when you enter “The Year of the Skinny Nut Sweepstakes” hosted on the Pistachio Health Institute Facebook page. The sweepstakes runs from January 7 – January 31, 2015, and you have a chance to win a year’s supply of pistachios. YUM!!!

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

Desserts

Make Them Merry With This Dark Chocolate-Pumpkin Holiday Cake


Does your family love the holidays? Make them merry with this decadently delicious (and oh-so-easy) dark chocolate-pumpkin holiday cake.

When the holiday season rolls around, I make sure my pantry is stocked up with all the staples needed for holiday baking: all-purpose flour, baking powder, baking soda, butter, cocoa powder, and every kind of chocolate you can think of!

Pumpkin is a great seasonal ingredient to showcase in holiday baked goods, but I decided to add a twist to this dark chocolate-pumpkin holiday cake: chopped pistachios! Just the right crunch to make this rich holiday cake even merrier for the tongue. I think this is going to become a new family favorite for Christmas morning (if it lasts that long).

Bob's Red Mill Flour and ingredients for dark chocolate-pumpkin holiday cake

Dark Chocolate-Pumpkin Holiday Cake Ingredients

Like every recipe, it’s always easier to bake or cook when you have all your ingredients ready to go (aka mise en place). I use the best ingredients I can find.

dark chocolate-pumpkin holiday cake

Like rich, dark chocolate with a high cocoa content.

dark chocolate-pumpkin holiday cake

Raw, shelled pistachios. Organic free-range eggs — and Bob’s Red Mill flour.

Bob’s Red Mill products have always stood for quality, so it’s one of my go-to ingredients when I get into high gear for my annual holiday baking bonanza. And while I do like to experiment in the kitchen with flavors and textures, I don’t want to experiment with key ingredients – like all-purpose flour – that are essential to baking success. I trust Bob’s Red Mill products and I really like that they have several options for a wide variety of flours, including organic and gluten free.

Every baker has to have all-purpose flour on hand; it’s a kitchen staple and can be used for virtually every baking need. I like that Bob’s Red Mill’s All-Purpose Flour is unbleached and organic. It’s freshly milled from organic hard red wheat – and both the bran and the germ are removed. That leaves the endosperm, which is then made into white flour.

And it’s not enriched with any additives. That means you can trust it to produce high, well-textured loaves of bread equally as well as it produces light, airy baked goods. (It’s the same high-protein flour used by professional bakers!) Click here to download a $1 off coupon for any Bob’s Red Mill product!

When you use quality ingredients in your baking and cooking, you can see it and taste it. I know I can depend on Bob’s Red Mill to deliver every time I open my oven door.

dark chocolate-pumpkin holiday cake

I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.

Dark Chocolate-Pumpkin Holiday Cake

Rating: 51

Cook Time: 50 minutes

Yield: 12 servings

Ingredients

2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
2 large eggs
1 1/4 cups dark brown sugar
1/2 cup unsalted butter, melted
1/2 cup buttermilk
2 teaspoons vanilla extract
1 cup canned pumpkin
2 cups dark chocolate chunks or chips
1/4 cup pistachios, chopped

Instructions

Preheat your oven to 350F degrees. Coat a 9x5-inch loaf pan with non-stick cooking spray with flour. Set aside.

In a large bowl, whisk together Bob's Red Mill Organic Unbleached All-Purpose White Flour, pumpkin pie spice, baking powder, baking soda and salt. Set aside.

In a medium bowl, whisk together eggs and brown sugar. Add melted butter, buttermilk and vanilla extract. Whisk until combined. Fold in pumpkin.

Add wet ingredients to the dry ingredients. Whisk until there are no lumps. Fold in dark chocolate chunks and chopped pistachios. Pour batter into prepared baking pan. Level with spatula.

Bake for 50-60 minutes, until cake has risen, crackled and a toothpick inserted near the center comes out clean. Remove and let cool for 20 minutes. Invert onto a wire rack and cool completely.

Store in airtight container for a few days. Makes about 12 servings.

http://bakedchicago.com/dark-chocolate-pumpkin-holiday-cake/

Appetizers

Pistachio-Pecorino Flatbread with Turkey Breast and Sun-Dried Tomato

Pistachio-Pecorino Flatbread with Turkey Breast and Sun-Dried Tomato

Have you ever bought an ingredient in bulk at Sam’s Club or Costco only to wonder weeks later just how you’re going to use it all? Yep, me too. More often than I care to admit. My latest “bulk buy” was a mega-huge-monster-sized bag of Pecorino Romano cheese. Luckily, I love the taste of Pecorino Romano and it lasts a long time in the fridge or freezer. But because this mammoth-sized container of CHEESE has been staring at me every time I open the refrigerator, I’ve been challenged to come up with new recipes worthy of this great ingredient.

When I heard that today was National Pistachio Day (and I LOVE me some pistachios), I decided I’d whip up some pistachio-pecorino flatbread for lunch. I had some leftover turkey breast that I could shred for protein and some delicious sun-dried tomatoes that would be a great accent flavor. It was only 9:30 am but already I was psyched for lunch!

Pistachio-Pecorino Flatbread

I used a package of Pillsbury® Original Crescents. Just unroll the dough on a prepared baking sheet. Brush with extra virgin olive oil and season with parsley flakes and Italian seasoning. Bake for about 10 minutes or until golden brown.

Then remove from the oven and cover with shredded turkey breast, diced sun-dried tomatoes and generous amounts of shredded Pecorino Romano cheese. Note: in the photographs, you’ll notice I used grated Pecorino Romano cheese, which was fine but tended to fall off the flatbread. I’d recommend using shredded Pecorino instead so it has a chance to “hang on” to the flatbread better.

Pop it back in the oven for about 5 minutes, or until the cheese is melted and bubbly. Then sprinkle with chopped pistachio and you’ve got a great lunch for 2 to 3 — or apps for 4 to 6 folks. This would also be a great (and super quick) Academy Awards viewing party appetizer. Just saying. Enjoy!

pistachio pecorino flatbread with turkey breast and sun dried tomato

Pistachio-Pecorino Flatbread with Turkey Breast and Sun-Dried Tomato

Rating: 51

Cook Time: 12 minutes

Yield: 4 servings (2 slices per serving)

Ingredients

2 cups oven-roasted turkey breast, shredded
2 tablespoons pistachios, chopped
3/4 cup Pecorino Romano cheese, shredded
2 tablespoons sun-dried tomatoes, diced
extra virgin olive oil
parsley, chopped
Italian seasoning

Instructions

Preheat oven to 375 F degrees. Line a baking sheet with parchment paper. Unroll the dough and arrange the crescent dinner rolls on the baking sheet so they are lying flat.

Drizzle each with olive oil. Using the back of a spoon, spread the olive oil to cover the tops. Sprinkle lightly with Italian seasoning and chopped parsley. Bake for 8 to 10 minutes, or until light golden brown. Remove from oven.

Place shredded turkey breast evenly on each flatbread piece. Sprinkle with diced sun-dried tomatoes and cover generously with cheese. Bake for another 5 minutes, or until cheese melts.

Remove from oven and sprinkle with chopped pistachios. Serve immediately.

http://bakedchicago.com/pistachio-pecorino-flatbread/

Breakfast/ Desserts

Peanut Butter-Banana Nut Pound Cake

2014-01-22_13-17-55

peanut butter banana nut pound cake

I love discovering new products at the grocery store. So when I found I Can’t Believe It’s Not Butter® Deliciously Simple™ on the shelves, I was excited to try it out in a recipe.

When trying an ingredient in a recipe for the first time, it’s important to review the basics like taste and texture in order to understand how those will work in the final product. What I liked about Deliciously Simple™ is that it’s made with simple ingredients I recognize and frequently use in my baking, like non-fat yogurt and vegetable oil. So I first tried it on my morning toast. The taste was buttery and the texture was creamy – even straight out of the refrigerator. Deliciously Simple™ has no artificial ingredients, and that’s something I look for in every product I bring into my home.

So I decided to incorporate Deliciously Simple™ into a new recipe for peanut butter-banana nut pound cake. The buttery taste and creamy texture would work well with either sweet or savory foods, and this pound cake straddles that line well because of the balance of the peanut butter, banana and pistachios. Together, this pound cake is slightly sweet and slightly savory.

pb-banana-bread-mise-en-place-41

It’s always easier to execute a recipe by getting all of your ingredients organized first.

pb-banana-bread-mise-en-place-12

Then measure out each ingredient and sort by the order you’re going to use the ingredient in executing the recipe. This process, called ‘mise en place’ – which means everything in its place, will save you so much time and possible heartache. It’s like the law of gravity. It just works, so you gotta do it! Let’s get started.

You’re going to preheat your oven and preparing your baking pan. You can go traditional and grease-flour your pan but I’ve found that non-stick cooking spray, when applied correctly, works just as well and is much easier.

Sift together your dry ingredients: flour, salt, baking soda, baking powder and cinnamon. Next you’ll cream the Deliciously Simple™ with the brown sugar and peanut butter. Be sure to incorporate lots of air into this mixture; it will help the pound cakes rise properly.

artisan-mixer1

Add your eggs, as instructed, followed by the mashed banana and vanilla.Then add the flour mixture and sour cream, alternately. Then you’ll fold in the pistachios by hand with a spatula. Pour the batter into your prepared baking pan and smooth out the top with the spatula.

pb-banana-bread-two-loaves1

Bake for 50 to 65 minutes. I recommend checking at the 45-minute mark, because the baking process accelerates toward the end. It is very easy to over bake a pound cake, unless you are monitoring closely. The top should be golden brown and an inserted toothpick should come out clean.

pb banana bread 2

After cooling in the pan for about 10 minutes, remove and let cool complete on a wire rack. You can freeze a whole loaf for up to 2 months in an airtight container. But I recommend enjoying it warm fresh out of the oven!

deliciously simple 3

Peanut Butter-Banana Nut Pound Cake

Rating: 51

Cook Time: 50 minutes

Yield: 1 loaf

Peanut Butter-Banana Nut Pound Cake

Ingredients

1 1/2 cups all-purpose flour
1/4 teaspoon kosher salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 cup butter, softened
1 1/2 cups brown sugar
1/2 cup peanut butter (crunchy or smooth)
3 eggs
1/2 cup ripe banana, mashed (about 2 small or 1 large banana)
1 tablespoon vanilla extract
1/2 cup sour cream
1/4 cup pistachios, chopped (optional)

Instructions

Preheat your oven to 350 F degrees. Generously coat a 9x5-inch loaf pan with non-stick cooking spray. Set aside.

In a medium bowl, sift together the flour, salt, baking soda, baking powder and cinnamon. Set aside.

In the bowl of a stand mixer, cream together the butter, brown sugar and peanut butter until light and fluffy (at least 5 minutes).

Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl, as needed, between additions. Add the mashed banana and vanilla.

Continuing on low speed, add the sifted flour mixture and sour cream, alternately; begin and end with the flour mixture. Beat just until combined. Fold in the pistachios with a spatula by hand.

Pour the batter into the prepared baking pan. Smooth out the top with your spatula.

Bake for about 50 to 65 minutes. The top should be gold brown and a toothpick inserted in the center should come out clean. If the top is browning too quickly, cover loosely with aluminum foil. I recommend checking your pound cake at the 45-minute mark. The baking process accelerates toward the end and it can be easy to over bake your cake.

Cool for at least 10 minutes in the pan before removing. The sides should start to come away from the pan to make removal easier. Then remove the loaf and cool completely on a wire rack.

Slice while still warm and enjoy with butter on top. Store any remaining slices in the refrigerator. The whole loaf may be frozen for up to 2 months.

http://bakedchicago.com/peanut-butter-banana-nut-pound-cake/

Desserts

Asylum Brownies, with Pistachios, Walnuts and Almonds

asylum brownies with pistachios, walnuts and almonds

The lunatics are running the asylum in this brownie recipe featuring pistachios, walnuts and almonds. In honor of National Pistachio Day, I wanted to share this brownie recipe that is overrun with nuts – but the pistachios are (in my opinion) the star of the show.

Yes, I am a pistachio addict. It’s one of a few naturally green foods I love to eat! And because of this pistachio compulsion, I usually only stock pistachios still in the shells in my pantry so it slows down the consumption rate and gives my fingers some strength training. But when I’m ready to bake with pistachios, it’s always much easier to buy them already shelled.

With this nutty brownie recipe, you can easily substitute any of the nuts with your favorites or whatever you have in the pantry. In most cases, it’s best to use raw nuts (or peanuts) to avoid possible burning of the brownie tops. But if you closely watch the brownies while they’re baking, you could safely use roasted or dry roasted nuts (which is what I prefer to do for an earthier flavor and crunchier texture).

Asylum Brownies, with Pistachios, Walnuts and Almonds

Rating: 51

Cook Time: 25 minutes

Yield: 16 servings

Ingredients

1/2 cup unsweetened cocoa powder
1 cup granulated sugar
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1 cup semisweet chocolate chips
1/4 cup and 1/4 cup pistachios, shelled and chopped, divided
1/4 cup and 1/4 cup almonds, chopped, divided
1/4 cup and 1/4 cup walnuts, shelled and chopped, divided
6 tablespoons butter, melted
1 egg
1/4 cup milk

Instructions

Preheat your oven to 350° F. Lightly grease the bottom of a 9×9-inch baking pan with butter or shortening.

In a medium mixing bowl, combine the cocoa, sugar, flour, baking powder, chocolate chips and 1/4 cup each of pistachios, walnuts and almonds. Add the melted butter, milk and egg. Mix just until ingredients are blended.

Pour batter into your prepared baking pan. Using a spatula, level the batter in the pan. In a small mixing bowl, combine the remaining 1/4 cup each of pistachios, walnuts and almonds. Sprinkle the nut mixture evenly over the top of the brownie batter.

Bake for 25 minutes, or until toothpick inserted in center comes out clean. Let the brownies cool completely, about 1 hour. Cut into 4 rows by 4 rows to make 16 brownies.

http://bakedchicago.com/asylum-brownies-with-pistachios-walnuts-and-almonds/

Snacks & Candies

sugar and spice nut mix

This nut mix is special enough for the holidays, but simple enough that you could make it on any Thursday night for the book club. Or would that be the Kindle Club? This recipe has four kinds of nuts, but you can easily include your favorite nut by swapping out an equal amount of your least favorite. But keep the almonds: the crunchy texture is a nice balance to the sugar-and-spice mix. Your mouth will thank you.

Preheat your oven to 300° F. Coat a rimmed baking sheet with nonstick cooking spray and set aside.

In a small bowl, whisk the brown sugar with salt, cinnamon and cayenne pepper. In a large bowl, beat the egg white until frothy. Add the cashews, almonds, pecans and pistachios. Add the spiced sugar mix and toss.

Spread out the nuts on the prepared baking sheet and bake for 45 minutes or until browned, stirring at least twice. Let the nuts cool on the baking sheet, stirring occasionally to avoid clumping. This sugar and spice nut mix may be stored in an airtight container for up to 2 days.

Adapted from Sugar-and-Spice Nuts Recipe – Bronson Van Wyck | Food & Wine.

 

Ingredients:

3/4 cup dark brown sugar
1 tablespoon kosher salt
2 teaspoons ground cinnamon
2 teaspoons cayenne pepper
1 egg white
1 cup raw cashews
1 cup raw pecans
1 cup raw pistachios
1 cup raw almonds

 

Number of servings: 10

Cooking time: 45 minutes

Desserts

chocolate and pistachio biscotti

Dark chocolate and pistachios are perfect for pairing in a crunchy, savory cookie. This chocolate and pistachio biscotti recipe requires some patience when you get to the part of the second baking. Personally, I get a little impatient around then but you have to let the biscotti bake in its own time. And each oven is so different, don’t be surprised if you find the baking time takes a bit longer. But no matter what, don’t turn up the oven’s temperature in the first baking or the second. If you try to rush the baking process, the pistachios (and most likely the entire biscotti) will burn. You don’t want that now, do ya!?!

Preheat your oven to 350° F. Line two baking sheets with parchment paper and set aside.

In a large bowl, whisk the flour, cocoa powder, baking soda and salt. Using an electric mixer, beat in the eggs at low speed until a crumbly dough forms.

In another bowl, beat the brown sugar with butter and vanilla, coffee and almond extracts until combined. Scrape the mixture into the crumbly dough and beat at medium speed until a soft, sticky dough forms. Add the chopped dark chocolate and pistachios. Beat at low speed just until combined and evenly distributed.

Divide the dough into 4 sections, and transfer 2 of the sections to each baking sheet. Form each section into an 8-inch-long log. Pat down the logs until they are about 2 inches wide and 3/4 inch thick.

Bake initially for 22 minutes, or until the logs are puffed and springy to the touch. Rotate the pans halfway through baking. Transfer the logs to a wire rack to cool for 10 minutes. Then lower the oven temperature to 200° F.

Using a serrated knife, cut the logs crosswise into 1/2-inch-thick slices. Return the slices to the baking sheets and bake for an additional 30 minutes, flipping the biscotti at least once after 15 minutes, or until crisp. Transfer the chocolate and pistachio biscotti to wire racks to cool completely. The biscotti will last in an airtight container for up to 3 days at room temperature. Unless you’re going to eat them all in one day, I always suggest storing in a refrigerator to better preserve and prolong the freshness.

Adapted from Chocolate & Pistachio Biscotti Recipe – Michelle Myers | Food & Wine.

 

Ingredients:

2 cups all-purpose flour
3/4 cup unsweetened dark chocolate cocoa powder
1/2 teaspoon baking soda
pinch of kosher salt
3 eggs
1 1/4 cups dark brown sugar
4 tablespoons butter, softened
1 tablespoon vanilla extract
1 teaspoon coffee extract
1 teaspoon almond extract
1 1/2 cups dark chocolate, chopped
1 cup pistachios, shells and unsalted

 

Number of servings: 78

Cooking time: 52 minutes

Desserts/ Snacks & Candies

pistachio brittle

Generously butter a standard baking sheet. Set aside.

Combine sugar and corn syrup in a 2-quart glass casserole dish. Stir to blend, then microwave (on high power) uncovered for 4 minutes. Stir after 2 minutes.

Stir in pistachios and microwave for 3 to 5 minutes more (until mixture is light brown). Then stir in butter and vanilla, blending well. If pistachios are unprocessed and unsalted, add a pinch of kosher salt (optional). Microwave for 1 to 3 minutes more. The mixture will be very hot. Add baking soda, stirring until mixture is frothy (about 1 minute).

Pour mixture onto prepared baking sheet. Let stand for 30 to 60 minutes, until hard. Break into bite-sized pieces. Store in an airtight container for up to 3 days or in the refrigerator for up to 7 days.

Substitute pistachios for your favorite nuts (cashews!) or peanuts. 

 

Ingredients:

1 cup granulated sugar
1/2 cup white corn syrup
1 cup pistachios, shelled
1 teaspoon butter plus additional butter for baking sheet
1 teaspoon vanilla
1 teaspoon baking soda
pinch of kosher salt (optional)

 

Number of servings: 8

Cooking time: 12 minutes