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ByGirl Who Ate Everything
Updated December 26, 2014
(12 ounce) packages white chocolate chips
(2 ounce) vanilla almond bark squares
cups chopped green pistachios
Microwave cherries and 2 tablespoons of water in a small microwaveable bowl for 2 minutes. Drain.
Melt morsels and almond bark coating in heavy saucepan over low heat. Remove from heat; stir in cherries and pistachios.
Spread mixture onto a wax paper lined 15x10 inch jelly roll pan. Place another sheet of wax paper on top and press down to spread evenly on pan.
Chill 1 hour in the refrigerator or until firm.
Break into pieces and store in airtight container.
The bright red dried cherries and salty green pistachios naturally create a beautiful and festive white chocolate bark that would be perfect for a holiday plate for your friends and neighbors. And unless you forgot to buy shelled pistachios and had to shell the whole bag of pistachios yourself…ahem…, this treat should take you under five minutes to make. It makes enough bark for an army so you can easily share this treat.
Tip: Spreading the pistachio bark mixture onto the pan can be a little tricky. An easy way to manipulate the mixture is to not only line the bottom of the pan with wax paper, but also place a wax paper sheet on top. Then you can just pour the pistachio bark mixture in the middle of the pan, place the sheet of wax paper on top, and press down to evenly distribute the bark on the pan without all of the sticky mess.
Christy joined the Tablespoon team to share her recipes and inspire family food fun. Watch her Tablespoon member profile for great new recipes!
I&rsquom feeling very festive with the striking red and green colors of this white chocolate cranberry & pistachio bark. An easy sweet treat of white chocolate studded with dried cranberries and pistachios.
Melted white chocolate is studded with dried cranberries and nutty pistachios then allowed to harden, then it&rsquos ready for eating.
I love the festive colors of this bark. It is such an easy and fast way to create a sweet after dinner treat that satisfies those sweet cravings, but you don&rsquot feel so guilty because it has dried fruit and nuts.
Another festive treat that has the same ingredients and also makes a lovely gift is White Chocolate Pistachio Cranberry Fudge (< click text for recipe).
The richness of white chocolate is cut with the tartness of the dried cranberries and the roasted pistachios give a great nutty crunch.
I buy the pistachios from Trader Joe&rsquos that are already roasted, unsalted. If you cannot find pistachios already roasted, spread the nuts on a baking sheet and roast for 10 minutes at 350° F.
This bark would also be a lovely homemade gift for your kids teachers or give some to the mail man to give him and energy boost on his daily rounds. Just wrap a couple of pieces up in clear bags and tie with festive string or ribbon.
This strawberry pistachio white chocolate bark is a great summer treat. The burst of colors and fruitiness make it the perfect summer chocolate.
Tomorrow marks the official first day of summer in the Northern Hemisphere. In the dessert world, for some odd reason, I connect white chocolate with summer. I am not exactly sure why, perhaps it’s the color or the sweet smooth taste, but, the two have a connection, in my opinion, that I cannot explain.
Not too long ago, I told you that having chocolate at home can be quite tricky in Thailand. Usually, that tends to hold true, but, things have changed a little since the start of the rainy season. It’s not cold my any means, but it has cooled down! That being said, although the temperature has dropped most days, the humidity that comes with all the rain is another challenge in itself.
When I came across these freeze-dried strawberries at a 7/11, right away, images of a white chocolate project I came across on Pinterest popped up in my head. (Note: 7/11 in the US or Canada most likely won’t have freeze-dried strawberries, but maybe try Trader Joe’s or even Amazon).
The creator of that particular recipe that happened to pop into my head project is Jeanny. She is the writer and creative mind behind the German blog Zucker, Zimt & Liebe (means: Sugar, Cinnamon & Love).
Some of you may know that I am from Germany, so I have no problem reading her blog, but, I understand for many of you, it might be a different story. Even if you can’t read it, it’s worth checking it out just for all the amazing pictures of her creative sweet treats (She is a great photographer and food stylist I wish I lived closer to be able to attend one of her food photography workshops).
In addition to the freeze-dried strawberries from 7/11, I also picked up some pistachios and imported white chocolate to create my own colorful, fruity summer chocolate! I thought the pistachios added a nice, green look appropriate for the summer season. For some reason, the colorfulness of the strawberries and pistachios alongside the crisp, elegant white chocolate just screamed “summer” to me. Strawberries and pistachios also seem to make a great summer snack and who simply doesn’t love white chocolate?
Creating this white chocolate bark is quite simple, but when you add in the challenge of tropical humidity things tend to get a little more interesting. To set up the chocolate it has to first be chilled in the fridge for a while. Of course, if you’re reading this from a colder. (or just more even mannered) location, then, thankfully, you won’t have to worry about such things as your chocolate melting right before your eyes!
Well, as soon as we take anything out of the freezer or refrigerator, condensation settles on it in an instant. You might still see a few droplets in the pictures, because my attempt of drying the condensation (in front of the fan) unfortunately, wasn’t completely successful.
This recipe is for a small portion for just my husband and me. But you can easily multiply it.
I developed these Pistachio Bark Oatmeal Cookies last year at the tail end of my Christmas cookie baking extravaganza. Unfortunately, it was an idea I came up with at the last minute. So, I never had time to shoot and post them.
This year, they were one of the first cookies I baked. I wanted to insure you had the recipe in time for this holiday season.
So&hellipwhat are these yummy cookies? Well, they&rsquore oatmeal cookies. Everyone knows what those are.
But what about pistachio bark? What&rsquos that all about?
Pistachio bark is one of the candies I make for my cookie trays. The first time I made it, I wasn&rsquot sure I was going to love it, especially since I&rsquom not a huge fan of things like chocolate covered raisins or yogurt covered nuts.
I have to say, though, I really liked it! And even my husband, who is less a fan of chocolate covered raisins than I, said it was pretty good, much better than he expected.
My pistachio bark starts with a layer of dark chocolate which is then topped with a layer of white chocolate.
Then, pistachios, dried apricots and dried cranberries or cherries are scattered on top of that creamy white background. I need to post a recipe for it someday. It&rsquos not really a recipe, though. Like most bark, it&rsquos more of an assembly.
Most people stick with just pistachios and cranberries or cherries to keep the colors red and green for the holidays.
But, I like the additional color and flavor of the apricots. And, I usually have some left over from my Goat Cheese with Honeyed Fruit and Nuts recipe. So, I had ingredients ready to go&hellipwhat spurred me on?
Well, at the exact moment I finish my Christmas cookie baking and candy making&hellipI immediately start thinking about new recipes I want to develop. I feel like the deck is clear once planned holiday baking has wrapped up.
My husband, meanwhile, is like&hellipUm, do we really need any more cookies? Especially if they&rsquore oatmeal.
Okay, so, long story long, that&rsquos where the inspiration started. I had all of these dried fruits and nuts left over from making bark and making the goat cheese.
I wanted to make some oatmeal cookies, so I decided to marry oatmeal cookies with pistachio bark and make Pistachio Bark Oatmeal Cookies!
Now, I could have just thrown all of the components into the cookie, mixed it up and called it a marriage. But I really wanted to mimic the bark a bit in looks, as well as in flavor.
So, instead, I mixed the dried fruits, pistachios and white chocolate chips right into the cookie batter. After all, they are the ingredients that sit on top of the dark chocolate layer in the actual bark recipe.
This makes for a very thick cookie dough. I scooped the dough onto a baking sheet, then rolled each scoop into a ball. Finally, I flattened each ball with my palm before baking.
Once baked and cooled, I took each cookie for a quick dip in melted dark chocolate. Yeah. I know. This is the step that sets this cookie apart from all the rest.
It&rsquos pretty simple too&helliponce I figured out that trying to dip the cookie with my hands simply left me with chocolate covered fingers. It was unavoidable. So, I switched to a fork. Much better.
The dipping process is actually fun. Simply drop the cookie right on top of the melted chocolate.
Press down gently&hellipjust until the chocolate creeps up the sides a little. Then, just lift the cookie out of it&rsquos chocolate bath with a fork and set it on a wax paper lined tray to set.
(As you&rsquore dipping each cookie, you&rsquoll probably start wondering why aaallllll the cookies in life aren&rsquot dipped into melted chocolate.)
When they&rsquore set, you&rsquoll have some impressive looking Pistachio Bark Oatmeal Cookies ready to eat, or ready to gift.
The oatmeal cookie itself is nice and thick and chewy, just like oatmeal cookies should be.
The white chocolate chips add sweetness. The dried fruit? A chewy sweet and tart flavor.
The pistachios add a nice chunky texture, nutty flavor and sure, let&rsquos just say some added protein :) It&rsquos a hearty cookie for sure.
But all of that chewy deliciousness dipped in chocolate? That just takes it over the top!
And yes, they do taste exactly like pistachio bark married an oatmeal cookie. This was definitely a match making success!
My husband isn&rsquot a huge fan of oatmeal cookies, but he is a fan of cookies dipped in chocolate. So, they got a pretty good rating from him, all things considered.
For the rest of us who actually love a hearty, chock full of stuff, oatmeal cookie?
Officially. the. week. of Christmas. I know. Don’t panic. It’s going to be alright! Even if all is not currently calm or looking particularly bright.
Currently I’m cozied up on the couch in front of the fire with one sick-ish little boy sleeping next to me, two others tucked in bed, and the man of the house busy wrapping presents (sorry, he’s taken). We enjoyed a nice day with church and family and even snuck in one of our favorite hikes, and it feels so good to finally sit down in a semi-peaceful moment and write you a little note about this Cranberry Pistachio Butter Cracker Bark. It’s so deee-lish. Sweet and salty. Tangy and nutty. All that good stuff.
Definitely a spin off of my beloved Butter Cracker Peppermint Bark from last year.
And if you need a last minute little homemade gift for someone, it’s going to be your new best friend!
Hello dried cranberries and pistachios – you are so very festive in your red and green there!
If you can lay out crackers in a straight line, melt white chocolate in the microwave then I think you can handle this recipe.
Throw them in a bag and tie a little bow too okay. You’re golden friends! Talk to you soon.
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
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I love having colorful holiday desserts at Christmas parties. Red and green all the way! Today I’m sharing 25 Red and Green Christmas Dessert Recipes so you can quickly find something fun and festive for your holiday gathering!
Click on the images below each picture to be taken to the recipe on the site.
Pistachio Bundt Cake with Cream Cheese Frosting from Thirty Handmade Days
Mint Chocolate Chip Cheesecake Dip from Chocolate Moosey
M&M Christmas Cookie Bars from Number 2 Pencil
Pomegranate Apple Salad from Pretty Providence
Feta Cranberry Pinwheels from Pretty Providence
Red Velvet Sugar Cookies from Le Creme de la Crumb
Cranberry Pistachio Christmas Cookies from Thirty Handmade Days
Red Velvet Holiday Loaf with Cream Cheese Drizzle from Remodelaholic
Caramel Apple Grapes from Belly Full
Strawberry Dessert Salad with Toffee from Double the Batch
Peppermint Chocolate Brownie Cheesecake from The Gunny Sack
Red Velvet Snowflake Cookies from Created by Diane
No Bake Strawberry Icebox Cheesecake from Cakes Cottage
Reindeer Rice Krispie Treats from Thirty Days Handmade
Cornflake Christmas Wreath Recipe
These Stuffed Mushrooms With Lemony Asparagus and Pistachios by Alena Grahn are an excellent dish to bring to your next potluck or dinner party! They are sure to impress with the creamy nuttiness of the pistachio, which compliments the savory mushrooms perfectly.
To read more about the health benefits of pistachios (and all kinds of nuts) be sure to check out the 5 Health Benefits Of Nuts. You can find these recipes and many more on our Food Monster App . With over 10,000 recipes right in the palm of your hand, you’ll always have something delicious and new to try. It’s available for both Android and iPhone , and can also be found on Instagram and Facebook . Full of allergy-friendly recipes, subscribers gain access to new recipes every day. Check it out!
Prepare a 9x9-inch pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
Place the sugar, cream, butter, and salt in a heavy-bottomed medium saucepan over medium heat. Stir until the sugar and butter melt, and increase the heat to slightly higher than medium heat.
When the mixture comes to a boil, insert a candy thermometer. Continue to cook the fudge, stirring frequently, until it reaches 235 F (113 C).
When it reaches the correct temperature, remove the pan from the heat and add the white chocolate chips, the marshmallow cream, and the dry pistachio pudding mix.
Stir vigorously until the chips and cream are melted and incorporated. If necessary, return the fudge to the heat for brief periods to melt the chips, but do not let the fudge come back to a boil.
Once the chips are completely melted, add the almond extract, the vanilla extract, and the chopped pistachios, and stir well. Scrape the fudge into the prepared pan and smooth it into an even layer.
Let the fudge sit at room temperature for 3 to 4 hours, or in the refrigerator for 1 to 2 hours.
For a festive appearance, incorporate something green, like pistachios or pepitas (green pumpkin seeds) and something red, like dried cranberries. Other options include chopped dried ginger, which will add some golden sparkle, or even crushed candy canes.
The easiest way to melt chocolate is in the microwave. Use a microwave-safe bowl and warm the chocolate in 30-second intervals, stirring after each one. Don’t get impatient and skip a stir, and don’t overdo it!
No microwave? Melting white chocolate? Use a double boiler. Place the chocolate in a large heat-proof bowl over a pot of gently simmering water. Cook until the chocolate is almost entirely melted, stirring frequently. Carefully wipe any condensation from the bottom of the bowl before scooping the chocolate onto your baking sheet (water and chocolate do not mix!).
If you’re in a hurry, chill the chocolate bark in the refrigerator. Your chocolate bark will be perfect for tonight’s party.
If you have time, let the chocolate bark cool at room temperature for a few hours. The trouble with the refrigerator is that the chocolate can develop some light condensation on the surface. When the water evaporates overnight, you’ll see little swirls of dissolved sugar on top (called sugar bloom).
Now that I’ve gotten a few bigger projects out of the way — hooray! And more soon on all of that, eee — I have a little more time again to do the things I like: read books with pages, fuss endlessly over our charges, get excited about summer events (I might make another wedding cake!), this year’s container gardening attempts, what color lipstick Refinery29 says was all the rage at Coachella this year (if I’m being completely honest) and more relevantly, cooking. Brainstorming earlier this week, Sara, who helps (I mean, she tries, she has only so many superpowers) keep me organized, said she’d had a really good pistachio cake at a coffee shop recently and I immediately wanted to try my hand at my own.
In my mind, the perfect pistachio cake would be absolutely green (my favorite color) with pistachio intensity, ideally with even more pistachios than flour but require no pistachio paste (not available everywhere and certainly not at, say, Sicilian quality), multiple bowls, or finicky steps. Usually, I start with recipes I’ve made before, trying to extract what I liked about them and apply them to something new, but I didn’t have a preferred template yet for a good, very nutty pound cake yet so I started pulling down books until I found ones that sounded promising. I landed on two, in fact, one from Yossy Arefi’s Sweeter Off The Vine and one from Rose Carrarini of Rose Bakery’s Breakfast, Lunch, Tea. They were so different, I had to make both. The first one was tender, moist, and honestly perfect, although I immediately wanted to swap out some flour with more pistachios to fulfill my dark green cake hopes and dreams. The second, which indeed had way more pistachios than flour, ended up so buttery, I am not even exaggerating when I say I could have wrung it out. I didn’t know where to go from there so I did something weird: I made some tweaks and averaged the recipes together. Like, grade school math. They teach this technique in cooking school, right?
By some miracle, it worked: I got to keep the plushness of the first cake with the dark green nuttiness of the second, with the butter in check. And now that we have pistachio-flavored and colored cake to take us into the weekend, what do we do with it? Arefi suggests serving it with whipped cream and strawberries tossed with some sugar (flavored with lavender buds, finely chopped mint or basil leaves if you wish) Rose Bakery used a quick lemony sugared pistachio glaze and I, ever indecisive, chose both. You can do the same or even none of the above, I think it would be fine plain, dusted with powdered sugar, or even with a powdered sugar glaze made tangy with buttermilk, lemon, or orange juice. Or chocolate, maybe even white chocolate? Obviously, you’re also going to have to make three and find out.
To add more flavors to the cake, feel free to rub lemon or orange zest right into the sugar for maximum flavor dispersal/release. Rosewater is also a popular addition to pistachio cakes.
To make the cake without a food processor, you’re going to want to start with 140 grams pistachio meal or flour (vs. shelled pistachios) and softened butter and can proceed as with a traditional cake.
Now, here is the terrible warning I must give you: My oven is acting up, not holding temperatures properly and yes I have complained endlessly to my landlord and we are maybe waiting on a new panel, I don’t even know, I don’t want to talk about it. I have two (!) brand-new oven thermometers in there and watch them like a hawk when I bake so I can adjust the temperature as needed but I want you to take the baking time listed (about 70 minutes) with a grain of salt and promise to check it at 60 minutes but also know that there’s a small chance it might take up to 80 minutes. As people report back with their baking times, I’ll narrow the range.
With a food processor: In the work bowl of your food processor, grind pistachios, sugar and salt together until as powdery as you can get them without it turning to paste. Cut butter into small chunks and blend with pistachio mixture. It’s going to be lumpy at first, and then balled for a minute, but keep running the machine until the mixture loosens up into a frosting-like consistency, i.e. smooth and shiny. Add eggs, one at time, blending briefly between each, scraping down sides as needed. Add milk, blend to combine. Add extracts and baking powder and blend to fully combine, scraping down workbowl. Add flour and pulse just until it disappears.
Without a food processor: You’re going to want to start with 140 grams pistachio meal or flour and softened butter and can proceed as with a traditional cake. Beat butter and sugar until fluffy, then beat in eggs, one at a time. Beat in milk, then extracts until smooth. Beat in salt and baking powder until fully combined, scraping down bowl well. Add flour and mix just until it disappears.
To bake: Scrape batter into prepared pan and spread top smooth. Bake for 60 to 70 minutes (see note up top by way of explanation/apology). Mine took 70, but it’s safest to check sooner. Look for a toothpick inserted into the center of the cake to come out clean and then, do a second check near the top. I find with loaf cakes that the undercooked batter likes to hover right below the top crust. It often takes 10 minutes extra (built into this baking time already) just for that to set for me.
Let cake cool in pan on rack for 10 to 15 minutes, then run a knife around cake and transfer to cooling rack. Let cool completely.
To make glaze (optional): Bring pistachios, sugar, zest, and juice to a simmer in a small saucepan simmer for 2 to 3 minutes then pour over cooled cake.
To serve: Cut into slices. Cake is great on the first day but even better on the second, as the ingredients settle. Keep at room temperature for several days, wrapped in foil, or longer in freezer.