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My dad’s absolute favorite candy is Reese's peanut butter cups so growing up it wasn’t uncommon to find a stash nestled in our refrigerator drawer. With my recent discovery of pistachio butter I decided, why restrict the peanut butter cup to just peanut butter? Alas, the pistachio buttercup was born.
- 10 Ounces Bittersweet chocolate (chopped)
- 6 Ounces Pistachio Butter
- 2.5 Ounces Confectioners Sugar
- 16 Small candy cup liners
Calories Per Serving197
Folate equivalent (total)3µg1%
Homemade Pistachio Butter
Is it just me, or are pistachios everywhere recently?
I’m not sure if it’s a seasonal thing, or if the big pistachio TV ad campaign actually worked. I’m guessing the latter, because I just googled ‘when are pistachios in season’ and Google told me fall. So, way to go, pistachio marketers, getting PSY to dance with life-sized pistachios on national television somehow actually worked out for you.
I’ve had pistachios on the brain recently because we had a huge bag of them at work that no one could stop eating. (They were the salt and pepper kind from Costco – so good.) Then I started noticing pistachios popping up in lots of recipes. And a few weeks ago, I was reading an article on The Kitchn – I honestly don’t even remember which one – that mentioned making your own pistachio butter. It was just a casual aside and didn’t go into detail, but it was one of those moments where everything stopped and I was like, whaaaaaat, homemade pistachio butter?! I had to know more.
I did a bit of googling and found a few recipes. Different bloggers seemed to get varying results with their pistachio butter in terms of texture. Some claimed it turned out smooth and creamy with pistachios as the only ingredient, while others noted that it needed additional oil to smooth it out. I haven’t had great results with nut butters in the past, and I didn’t like the idea of adding oil, but I resolved to be patient and let my food processor run as long as necessary, and see where that got me.
Well, it got me a pistachio butter I was very pleased with! I processed the pistachios immediately after toasting, which I think helped smooth them out. They did clump up after adding the honey, but smoothed out again after letting the food processor run for a few (like, 10) more minutes.
Life lesson: patience is necessary.
This is a delicate-tasting butter. I like it best spread on toast or an English muffin. Or straight out of the jar… shhh. I’ve tried adding it to my smoothies , but the flavor isn’t really strong enough to stand up to all the other stuff going on in there. And no sense having your homemade pistachio butter disappear into a smoothie when you could be enjoying it by the spoonful on a piece of toast.
Oh and also, you should definitely buy shelled pistachios for this recipe. I take no responsibility for your blistered fingertips if you are foolish enough to embark on an hour-long pistachio-shelling journey. Whole Foods has them (Trader Joe’s probably does, too), and you will save yourself a few layers of skin and a lot of cursing my name. It’s worth it.
Top 10 Pistachio Desserts To Try
Pistachios – the wonderful, green nut that we can never have enough of. It’s delicious, and you can find it in your supermarkets throughout the year. The pistachios are healthy too.
They are a good source when it comes to vitamin E, protein, fats, and minerals, especially to those who live in dry regions. But, like in almost every other case, everything that tastes incredibly good is high in calories, too – one cup of pistachios has almost 700 calories!
It’s not that scary to spoil yourself with some pistachio sweet treat. The good thing about these nuts is that they are a great ingredient when it comes to desserts if you think that these two go perfectly well together, and even if you don’t, check out the list below and see yourself that a pistachio dessert is an amazing dessert!
1. Matcha Chocolate Pistachio Cups
How about trying pistachio butter cups instead of the peanut butter ones? For the filling, you need homemade pistachio butter, matcha powder, and a sweetener, which in this recipe is Natvia. Mix everything together until fully combined and divide the mixture into 12 balls. For the chocolate shell, you need quality white chocolate and matcha powder. First, melt the chocolate and mix it with matcha powder in order to get the desired color. Add a tablespoon of the matcha chocolate in each cupcake liner, leave it in the fridge for 15 minutes and then add the pistachio filling on each chocolate cup. Pour more of the matcha chocolate to enclose the filling and put the cups in the fridge.
2. Pistachio Bundt Cake
Soft and moist bundt cake with pistachio flavor, now that’s something worth indulging in! You need a yellow cake mix, instant pistachio pudding, almond extract, water, vegetable oil, crushed pistachios, and confectioner’s sugar for this cake. In an electric mixer bowl, mix together the cake mix and the pudding mix. Add eggs, water, oil, and almond extract. Pour the mixture into a bundt cake pan and bake it for 40 – 55 minutes, depending on your oven’s temperature. When ready, leave the bundt cake to cool for 5 minutes and take it out of the pan. Dust it with the confectioner’s sugar and sprinkle crushed pistachios on top.
3. No Bake Pistachio Cream Pie
You should definitely add this recipe to the “ready to eat in less than 20 minutes” list. The creamy, no-bake pistachio cream pie is all done in 16 minutes, and it serves six. To prepare it, you need softened cream cheese, milk, instant pistachio pudding mix, drained and crushed pineapple, graham cracker crust, whipping cream, powdered sugar, and crushed pistachios for garnish. For the pie preparation, beat cream cheese, milk, and pistachio pudding mix until smooth and then fold in the pineapple. The next step is to beat the whipping cream and the powdered sugar. Add the pie mix on the graham cracker crust, add the whipping cream on top as well and use the crushed pistachios for garnish.
4. Pistachio Lemon Truffles
And here’s another one on the “ready in less than 20 minutes” list. These raw, vegan pistachio lemon truffles are done in 15 minutes. In order to prepare them, make sure you have raw pistachios, raw cashews, lucuma powder, Himalayan sea salt, and a zest of lemon. Mix everything in a food processor, but be careful not to over-process them. Add pitted dates and water, and when you have a mixture that can easily be turned into balls, make them and sprinkle more pistachios or lucuma powder. Store the truffles in an airtight box and put them in the fridge.
5. Pistachio Eclair Cake
For this creamy pistachio chocolate eclairs, you need the following ingredients: honey graham crackers, instant pistachio pudding mix, milk, whipping cream, and (melted) milk chocolate. First, make a pudding mixture by combining the instant pudding mix, milk, and cool whip. In a pan, add a layer of the crackers and a layer of the pudding mixture. Repeat this once again. For the topping, you can use the remaining graham crackers and pour over the melted chocolate frosting.
6. Pistachio Sugar Cookie Bars
These pistachio sugar cookie bars with cream cheese frosting are a seriously amazing, soft, and creamy dessert that one can have. Preparing them is really easy, and they will be ready to be served in 30 minutes. First of all, combine flour, pudding mix, sugar, and baking powder, while in another bowl, combine egg, melted butter, oil, milk, and vanilla. Combine both mixtures and add the pistachios. Place the dough in a lightly greased pan and bake it for about 20 minutes until it gets brown edges. Cool the bars in the pan on a wire rack.
7. Pistachio Cupcakes
The cupcakes are simply a must. Especially if they include pistachios! The cupcake dough is made of yellow cake mix, instant pistachio pudding mix, and cold milk, while the frosting is made of heavy cream, the pistachio pudding mix, cold milk, powdered sugar, and roughly chopped pistachios. After combining the dough ingredients, place the mixture in cupcake liners and bake them for 25 minutes. The recipe is enough for 12 – 13 cupcakes. Meanwhile, you can prepare the frosting, and when ready, pour it on top of the cupcakes and use the chopped pistachios for garnish.
8. Pistachio Cookies
These small pistachio cookies really know how to satisfy a sweet craving. The recipe serves 50 cookies, which are ready in 40 minutes. You need flour, Crisco shortening, sugar, eggs, vanilla and almond extract, milk, instant pistachio pudding mix, baking powder, and chopped nuts of your choice, besides pistachios. For the green color, just add 10 drops of green food coloring. First, combine Crisco, sugar, and eggs and then add the remaining cookie ingredients, but add the nuts after the dough is formed. Form balls out of the dough and bake them on a nonstick cookie tray for 12 – 15 minutes. The final step is adding the glaze.
9. Raw Pistachio Pudding
If you are into creamy desserts, here’s the creamiest on the list. We’re talking about raw, vegan, paleo, gluten-free, and refined sugar-free dessert. To make this pudding, you need a high power blender because you’ll need to blend all the ingredients. When the mixture is smooth, place it in small jars or glasses, cover them and place them in the fridge. Later you can garnish them with extra pistachios. Because there’s avocado in the pudding, it can get brown, but to avoid that, it’s best to freeze the pudding and defrost it until you plan to serve it.
10. Pistachio Cream Whoopie Pies
The whoopie pies are such a classic dessert. They come in different flavors: red velvet, chocolate, vanilla, and in this case, pistachio. Preparing them is very simple, and these pies are a good dessert choice when you can’t or simply don’t want to spend the whole evening in the kitchen. Not only are they great as after lunch or dinner sweet treat, but they can be good as a breakfast option, and they can even be easily packed in your children’s lunch box. Pistachios go so well even with the whoopie pies!
In the bowl of a food processor, grind the blanched pistachios to form a smooth but slightly oily mass. The timing of this step can vary depending on the type, freshness, and moisture content of the pistachios, along with the size and power of the food processor. Fresher, wetter pistachios may only require 5 minutes of processing, while older, drier, or toasted pistachios may require 10 minutes or more.
Once a smooth, oily paste has formed, add the powdered sugar, salt, and orange flower water and continue processing until smooth and thick. With the machine still running, drizzle in the oil and process until silky and pale. At this stage, the pistachio paste can be seasoned with additional salt to taste, if needed.
While warm, the pistachio paste will be creamy and soft, but it will thicken into a sliceable, dough-like mass when cooled to room temperature. This is the ideal consistency to use as a stand in for almond paste or marzipan. However, if a more spreadable consistency is desired, along the lines of peanut butter, continue running the food processor and drizzle in 2 ounces (1/4 cup 55g) water.
In a non-reactive, airtight container, the pistachio paste can be stored at room temperature for a week, or held in the refrigerator for one month. If using as a stand-in for commercial almond paste, bring to room temperature before use. When freshly made, the pistachio paste will have a relatively light green color, but will naturally darken to a deep olive shade over time.
For The Pistachio Butter:
- 1 cup unsalted no-shell pistachios, raw or roasted*
- 2 tablespoons water
- 1/3 cup powdered sugar
- 1 tablespoon olive oil, such as Fratepietro
For The Mascarpone Cream:
- 1/4 cup sugar
- 1 pound mascarpone cheese
- 6 egg yolks
- 1/2 teaspoon almond extract
For The Ladyfingers and Assembly:
- 1 1/4 cup espresso or strong coffee
- 1/4 cup amaretto liqueur
- 24 to 28 ladyfingers
- Chopped pistachios for topping optional
- *Cook's Note: If you can only find salted shelled pistachios rinse them in a colander first to remove some of the excess salt!
Tried this recipe? Mention @WPRecipeMaker or tag #wprecipemaker!
Photo Credit: Elizabeth Newman
Tiramisu is my favorite Italian dessert – and while I love the original, I think it’s so fun to try different variations of the layered sweet treat. I love chocolate, raspberry, and even a PB & J version – so when I went to Mr. 100 Tiramisu in Rome, who are known for their wide variety of flavors, I had to try something special. I opted for their pistachio tiramisu, and I loved the flavor of it.
I decided to make my own version of pistachio tiramisu once I headed home, and I’m excited to share it with you. I wanted to create something that didn’t require any specialty or difficult-to-find syrups or pistachio creams. The end result is a silky-smooth, subtly flavored tiramisu that I just love.
The secret is to make your own pistachio butter, which is easier than it sounds! That, with a bit of amaretto and almond extract to up the nutty flavor, results in a delicious dessert that’s so easy and impressive all at once.
- 1 cup unsalted butter, room temperature
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
- 2 (3.4 oz) packages instant pistachio pudding
- 2 large eggs
- 1/4 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- 2 cups all-purpose flour*
- 1/4 cup unsalted butter, room temperature
- 4 ounces cream cheese, room temperature
- 1/4 teaspoon almond extract
- 2 1/2 cups Imperial Sugar Confectioners Powdered Sugar
- 1/3 cup chopped pistachios
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- 2 cups raw, shelled pistachios
- 1 1/2 cups sugar
- 1 1/4 cups water
- 1/2 tsp orange flower water
- 1 ounce vodka
Pulse pistachios in a food processor until finely ground. Combine the sugar and water in a pot over medium heat and stir until sugar dissolves completely. Boil the syrup for three minutes, then add in the ground pistachios. Turn the heat down to low and simmer for another three minutes, then slowly increase the temperature to medium high. Just before it starts to boil, remove it from the heat and cover with a lid.
Allow the covered nut mixture to infuse for at least 3 hours or up to 8 hours. Then, strain it through two layers of cheesecloth, discarding the ground pistachios for another use. Stir the orange flower water and vodka into the nutty syrup. Use a small funnel to portion the orgeat into bottles or a jar. Store in refrigerator for up to two weeks.
Pistachio Dessert Lasagna Recipe
This recipe is dedicated to all of my pistachio dessert lovers out there – you truly get the short end of the stick when it comes to dessert options!
I got hooked on pistachio gelato in university, but the amount of pistachio dessert options is astonishingly low. Unacceptably low.
So, when my friend Amanda asked if I could come up with a fun layered dessert to share, I thought it was about time that I did some experimenting and develop a delicious pistachio dessert that would be perfect for a crowd!
While some people can be hesitant when it comes to pistachio, I think this recipe is a crowd-pleaser.
We start this recipe with a buttery pecan short crust which is baked to golden perfection.
Then, we top it with a cream cheese mixture that is sweet and tangy, before adding a thick layer of pistachio pudding.
Finally, we top the whole thing with whipped cream and garnishes. I used pecans, but cherries or actual pistachios would be great, too!
If you don’t want to use boxed pistachio pudding for this recipe, you can check out this recipe for homemade pistachio pudding. (Full disclosure: I haven’t tried that recipe as I’ve just stuck with the boxed kind.)
This layered pistachio dessert lasagna is fun and unexpected, and a wonderful treat for any pistachio fan!
Ingredients to Make Pistachio Lasagna
For the crust:
For the cream cheese layer:
- 1 1/2 cups whipped topping (like Cool Whip)
- 4 oz (1/2 package) cream cheese
- 1/2 cup icing sugar
For the Pistachio pudding layer:
For the topping:
Tip: I used pecans because I liked the pop of color they provide and I enjoy their flavor, but you can use pistachios or walnuts, if preferred.
Kitchen Tools You May Find Helpful
How to Make Pistachio Lasagna
Combine the flour, butter and 1/2 cup pecans in a food processor and blitz until a ball of dough forms.
Line a casserole dish with parchment paper and press the crust overtop into a flat layer.
Bake 8-10 minutes until just lightly golden.
Cool completely before adding on the lush layers.
Combine the cream cheese, icing sugar and 1 cup of whipped topping until smooth.
Spread the cream cheese layer over the crust and place in the fridge as you prepare the pistachio filling.
Combine the pistachio pudding mix and milk, and mix for 2 minutes until nice and thick.
Pour over the cream cheese layer and spread evenly with an offset spatula.
Top with the remaining whipped topping and garnish as desired.
Chill until ready to serve.
Pin this delicious Layered Pistachio Dessert recipe:
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Puppy Peanut Butter Cups
Every now and again, LuLu and I like to go to a boutique for dogs – just for “old times” sake. You know… before BOYS took over everything. Her favorite part is getting a goodie from the bakery case. The last time we went, she tried the cute little puppy peanut butter cups!
So cute and simple that we just HAD to duplicate them at home!
The extras store well in the fridge or even longer in the freezer. Better yet, share them with the other hounds in your ‘hood.
- DIRECTIONS: fill squeeze bottles with melted carob and/or yogurt chips. line the sides and bottom of mini candy cups. transfer to the fridge to set (
5 min). use natural creamy pb to fill the cup halfway full. cover with more carob/yogurt. lightly tap the bottom of the candy against the counter to smooth the top. return to fridge to set (
5 Delicious Desserts You Can Make With 5 Ingredients Or Less
We love sampling different desserts, but we don’t always have the patience for making our own sweets at home because too many dessert recipes require a laundry list of ingredients. And let’s be honest — we don’t have the time (or the money) to justify buying 15 different ingredients to prepare a single batch of cookies. Luckily, you can still make some pretty darn good desserts with just a few staples. Here are five of our favorite treat recipes that can be made with just five (or fewer!) ingredients.
1. 3-Ingredient Almond Crackle Cookies
James Ransom / Food52
All you need to make these delicious almond cookies is six tablespoons of sugar, one large egg and 1 1/4 cups of sliced almonds. Prepare the batter, place these bad boys in the oven for 20 minutes and voilá! You’ll have yourself a batch of 20 almond cookies that are crunchy and crackled at the top and ooey-gooey in the middle. Get the full recipe from Food52.
2. Mini Peanut Butter Cups
Cookie and Kate
These mini peanut butter cups are essentially homemade, grown-up versions of Reese’s Peanut Butter Cups — but healthier and with fewer ingredients. To make this recipe from Cookie and Kate, you need just four ingredients: peanut butter, maple syrup or honey, chocolate chips and sea salt (if you wish). You can also make this dessert with a different kind of nut butter like almond butter. Prep these babies in just 15 minutes, chill them for 30 minutes and enjoy!
3. 4-Ingredient Pistachio Gelato Fudge
A Spicy Perspective
This creamy pistachio gelato fudge recipe from A Spicy Perspective will transport you to Italy with just one bite. To make it, you need sweetened condensed milk, white almond bark, pistachio extract and chopped pistachios. Fudge is a great dessert to make when you don’t have a fully-equipped kitchen because you won’t need an oven or various pans and pots to prepare it.
4. Chocolate Fruit Kabobs
Food Heaven Made Easy
Chocolate-covered kiwis and strawberries on a stick? Sounds like our kind of dessert! If you want a little sweetness without veering too far from your healthy diet, consider making these chocolate fruit kabobs. To make this simple recipe from Food Heaven Made Easy, you need four equally simple ingredients: strawberries, kiwis, your favorite dark chocolate bar and chopped nuts (pistachios, walnuts and almonds all work well here). You can make these with any fruit that you desire — we bet that banana slices and pineapple chunks would also taste delicious.
5. 2-Ingredient Peanut Butter Cup Chocolate Chip Cookie Dough Bars
You only need two ingredients to make the dessert of your fantasies: a tub of pre-made chocolate chip cookie dough and nine Reese’s Peanut Butter Cups. To make this recipe from Averie Cooks, layer the base of a pan with cookie dough and cover it with peanut butter cups before sticking it in the oven for 13 to 14 minutes. The result will be buttery chocolate chip cookie dough bars with peanut butter cups baked into each piece. Warning: this dessert will melt in your mout h.
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