PISTACHIO WHITE CHOCOLATES
Steps:
- For the pistachio white chocolate butter: Combine the pistachios, white chocolate chips, sugar, salt, almond extract and vanilla in a food processor and blend, scraping the sides occasionally, until very creamy and spreadable, about 10 minutes.
- For the white hot chocolate: Gently heat the milk in a saucepan over medium heat and whisk in 4 to 6 tablespoons of the pistachio butter (4 tablespoons for a nice, light, not-too-sweet situation, or 6 for a very rich desserty sitch!). Save the remaining pistachio butter for another use.
PISTACHIO-ORANGE CHOCOLATE COINS
This recipe is sponsored by Kohl's®. We love using a combination of crunchy chopped pistachios and candied orange peels as a topping for these chocolate coins, but you can customize the easy treats with any toppings you like. Just about any dried fruit, nuts or even holiday sprinkles will do the trick!
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield about 40 pistachio-orange chocolate coins
Number Of Ingredients 5
Steps:
- Line a baking sheet with parchment paper and oil the paper. Combine the chocolate chips and shortening in a small microwave-safe bowl. Microwave in 30-second intervals, stirring, until smooth and melted.
- Spoon the chocolate into 1 1/2-inch circles on the prepared pan. Let cool slightly. Top with the pistachios and candied orange peel. Refrigerate until firm.
PISTACHIO & MILK CHOCOLATE SQUARES
Try something different with Sarah Cook's Pistachio & milk chocolate squares - you won't be able to stop at just one piece!
Provided by Sarah Cook
Categories Treat
Time 1h20m
Yield Cuts into 16 squares
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. Line a 20cm square cake tin with baking parchment. Whizz 125g of the pistachios, 75g of the chocolate and about half the sugar in a food processor until very finely chopped. Tip into a bowl with remaining sugar, butter, eggs, flour and milk, plus a pinch of salt, and beat. Scrape into the tin and bake for 35-45 mins until a skewer poked in comes out clean. Cool.
- Melt the remaining milk chocolate, stir in the soured cream and cool until spreadable. Trim the edges off the cake, then split in half. Spread a little icing over the base, sandwich the top of sponge back on. Spread remaining icing over the top, roughly chop the remaining pistachios and scatter them over. Cut into 16 squares to serve.
Nutrition Facts : Calories 342 calories, Fat 22 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.35 milligram of sodium
PISTACHIO CHOCOLATE CHECKERS
The combination of chocolate and pistachio in these checkered cookies is irresistible.
Provided by COOKA323
Categories Pistachio Desserts
Time 3h58m
Yield 24
Number Of Ingredients 14
Steps:
- To make the chocolate dough, use the first set of ingredients. In a medium bowl, cream together the confectioners' sugar and butter. Stir in the egg. Combine the flour, salt and cocoa, stir into the creamed mixture alternately with the milk. Set aside.
- To make the pistachio dough, use the second set of ingredients. In a medium bowl, cream together the confectioners' sugar and butter. Stir in the egg. Combine the flour and salt, stir into the creamed mixture. Finally, stir in the pistachios and food coloring.
- On a lightly floured surface, pat out each dough to a rectangle 6x5 inches. Cut each rectangle crosswise into 8- 3/4 inch strips. Place 1 strip of each color side by side. Place two more strips on top of those, alternating colors. Repeat until the checkerboard is 4 strips high. Use remaining strips to form a second rectangle. Wrap rectangles and refrigerate at least 2 hours, or until firm.
- Preheat oven to 375 degrees F (190 degrees C).
- Unwrap the dough and slice crosswise into 1/4 inch slices. Place 1 inch apart on an ungreased cookie sheet.
- Bake for 8 to 10 minutes in the preheated oven, or until set. Remove cookies from baking sheet to cool on wire racks.
Nutrition Facts : Calories 320.9 calories, Carbohydrate 37.9 g, Cholesterol 56.3 mg, Fat 17.5 g, Fiber 1.6 g, Protein 4.5 g, SaturatedFat 10.2 g, Sodium 175.6 mg, Sugar 15.1 g
PISTACHIO CHOCOLATE CHECKERS
The combination of chocolate and pistachio in these checkered cookies is irresistible.
Provided by COOKA323
Categories Pistachio Desserts
Time 3h58m
Yield 24
Number Of Ingredients 14
Steps:
- To make the chocolate dough, use the first set of ingredients. In a medium bowl, cream together the confectioners' sugar and butter. Stir in the egg. Combine the flour, salt and cocoa, stir into the creamed mixture alternately with the milk. Set aside.
- To make the pistachio dough, use the second set of ingredients. In a medium bowl, cream together the confectioners' sugar and butter. Stir in the egg. Combine the flour and salt, stir into the creamed mixture. Finally, stir in the pistachios and food coloring.
- On a lightly floured surface, pat out each dough to a rectangle 6x5 inches. Cut each rectangle crosswise into 8- 3/4 inch strips. Place 1 strip of each color side by side. Place two more strips on top of those, alternating colors. Repeat until the checkerboard is 4 strips high. Use remaining strips to form a second rectangle. Wrap rectangles and refrigerate at least 2 hours, or until firm.
- Preheat oven to 375 degrees F (190 degrees C).
- Unwrap the dough and slice crosswise into 1/4 inch slices. Place 1 inch apart on an ungreased cookie sheet.
- Bake for 8 to 10 minutes in the preheated oven, or until set. Remove cookies from baking sheet to cool on wire racks.
Nutrition Facts : Calories 320.9 calories, Carbohydrate 37.9 g, Cholesterol 56.3 mg, Fat 17.5 g, Fiber 1.6 g, Protein 4.5 g, SaturatedFat 10.2 g, Sodium 175.6 mg, Sugar 15.1 g
PISTACHIO-CHOCOLATE-CHERRY PUDDING POPS
These are super easy summer treats that even your kiddos could make! To add a more creative twist, try using different flavours of pudding mixes and add in some extra ingredients.
Provided by BK GeeGee
Categories Frozen Desserts
Time 4h
Yield 8 Popsicles, 8 serving(s)
Number Of Ingredients 4
Steps:
- Follow the directions on the box of your instant pudding mix. (Usually it's to add about 2 cups of milk and whisk until smooth and thickened). Mix in any optional ingredients.
- Scoop the prepared pudding mix into popsicle molds. One prepared box of pudding mix makes around 8 pudding pops, depending on the size. If you don't have a popsicle mould, you can use paper cups with wooden popsicle sticks.
- Place the filled moulds into the freezer and freeze until solid (around 4+ hours).
Nutrition Facts : Calories 39, Fat 2.2, SaturatedFat 1.4, Cholesterol 8.5, Sodium 29.9, Carbohydrate 2.8, Protein 2
PISTACHIO-CHOCOLATE CHECKERS
Make and share this Pistachio-Chocolate Checkers recipe from Food.com.
Provided by angelfan
Categories Dessert
Time 42m
Yield 36 serving(s)
Number Of Ingredients 9
Steps:
- Mix powdered sugar, butter and egg in large bowl.
- Stir in flour and salt.
- Divide dough in half: stir cocoa and milk into one half and nuts and food color into the other half.
- Pat chocolate dough into rectangle, 6x5 inches.
- Cut crosswise into 8 strips, 3/4 inch wide.
- Repeat with pistachio dough.
- Place strips of each color of dough side by side alternating colors, Top with 2 strips of each color alternating colors to create checkerboard.
- Gently press strips together.
- Make second stack with remaining strips.
- Wrap and refrigerate for 2 hours or until firm.
- Heat oven to 375°F.
- Cut rectangles crosswise into 1/4 inch slices.
- Place about 1 inch apart on ungreased cookie sheet.
- Bake 8 to 10 minutes until set.
- Cool.
- Makes 3 dozen cookies.
Nutrition Facts : Calories 108.4, Fat 6, SaturatedFat 3.4, Cholesterol 19.5, Sodium 55, Carbohydrate 12.7, Fiber 0.6, Sugar 5, Protein 1.6
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