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.
WHITE CHOCOLATE PISTACHIO CHERRY FUDGE
Press tart dried cherries and crunchy pistachios into white chocolate fudge.
Provided by Food Network Kitchen
Categories dessert
Time 1h20m
Yield about 9 1/2 dozen (114) pieces
Number Of Ingredients 10
Steps:
- Line a 9-by-13-inch pan with foil. Heat the marshmallows, sugar, cream, butter and salt in a medium saucepan set over medium heat, stirring constantly until the marshmallows melt and the sugar dissolves. Remove the saucepan from the heat, add the white chocolate chips, vanilla and almond extracts and stir until the chips are completely melted.
- Pour the mixture into the prepared pan, and scatter the cherries and pistachios over the top. Lightly press the toppings into the fudge. Let cool to room temperature, then cover with plastic wrap and refrigerate until firm, about 1 hour. Cut into 1-inch squares.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
PISTACHIO WHITE CHOCOLATE CHIP COOKIES
Make and share this Pistachio White Chocolate Chip Cookies recipe from Food.com.
Provided by Wendy Griffin
Categories Drop Cookies
Time 44m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, beat butter, shortening and sugar at medium speed until fluffy.
- Add eggs and vanilla, beat until just blended.
- In a separate bowl, combine flour, oats, baking powder and baking soda; gradually add to butter mixture, beating until just blended.
- Stir in white chocolate chips and pistachios.
- Drop by teaspoonfuls onto ungreased baking sheets.
- Bake at 350F for 10-12 minutes , until lightly browned.
- Cool 2 minutes on baking sheets, finish cooling on wire racks.
Nutrition Facts : Calories 180, Fat 10.4, SaturatedFat 4.7, Cholesterol 19.4, Sodium 79.7, Carbohydrate 20.2, Fiber 1, Sugar 13.4, Protein 2.5
NO-BAKE PISTACHIO-WHITE CHOCOLATE COOKIES
Want cookies you can make in less than an hour without having to run out to buy perishable ingredients-or even turn on your oven? These no-bake cookies rely on nut butter and white chocolate for their creamy, chewy texture, and a combination of oats, pistachio, and cranberries adds a nice, sweet crunch.
Provided by Katherine Sacks
Categories Dessert Cookies Pistachio Oat Wheat/Gluten-Free Vegan White Chocolate Cranberry Seed Nut
Number Of Ingredients 7
Steps:
- Heat sunflower seed butter and 3/4 cup chips in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until melted and smooth. Add oats, cranberries, salt, and 1/2 cup pistachios; stir gently to combine.
- Spoon mixture by the tablespoonful onto a parchment-lined sheet tray. Gently press balls in the center to flatten. Chill until set, about 10 minutes.
- Meanwhile, heat oil and remaining 1/4 chips in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until melted and smooth.
- Drizzle cooled cookies with melted chocolate, top with remaining 1 Tbsp. pistachios, and chill until set, about 5 minutes.
- Do Ahead
- Cookies can be made 5 days ahead. Store in an airtight container and chill.
PISTACHIO CAKE WITH WHITE CHOCOLATE BUTTERCREAM
This recipe is fabulous! It is the kind of cake that brings WOW's from your guests! ;) I've had it for eons just never posted! The caramelized pistachio shards make the cake look & taste like it was specially baked in a high-end bakery! BH&G Magazine, published in 2002, Meredith Corp. It has an hour chilling time and an hour standing time, for which I didn't factor in the time..It has a long laundry list but you will see it all goes together quite nicely, as it has a few item repeated.;) It is truly worth it!! :)
Provided by Manami
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 23
Steps:
- PREPARE PISTACHIO CAKE:.
- Preheat oven to 350º F & grease and lightly flour three 8x1-1/2-inch round baking pans; set aside.
- Stir together flour, baking powder, and baking soda; set aside.
- Beat the 3/4 cup butter with an electric mixer on medium to high speed for 30 seconds.
- Add the 2 cups sugar, 1 teaspoon vanilla, and 1 teaspoon almond extract; beat until fluffy.
- Alternately add flour mixture and buttermilk or sour milk, beating on low to medium speed just until combined.
- Thoroughly wash and dry beaters.
- In a medium mixing bowl, beat egg whites until stiff peaks form (tips stand straight).
- Gently fold beaten egg whites into batte;.fold in the pistachio nuts and the orange peel.
- Pour batter into prepared pans.
- Bake in preheated oven 30 to 35 minutes or until a wooden toothpick inserted near the center of each cake comes out clean.
- Cool in pans on wire racks for 10 minutes.
- Remove cakes from pans and cool thoroughly on wire racks.
- PREPARE BUTTERCREAM:.
- Combine the 1/2 cup sugar and 2 tablespoons all-purpose flour in a medium mixing bowl; add egg yolks.
- Beat mixture with a wire whisk until combined; set aside.
- Heat the 1-1/2 cups milk in a heavy saucepan over medium heat just to boiling;.remove from heat.
- Gradually beat hot milk into egg mixture with the wire whisk; return entire mixture to saucepan.
- Cook over medium heat until bubbly, whisking constantly; cook 2 minutes more & remove from heat.
- Add white baking bars, 1-1/2 teaspoons vanilla, and 1/2 teaspoon almond extract.
- Let stand for 1 minute; stir until smooth & transfer mixture to a bowl.
- Cover surface with plastic wrap to prevent skin from forming; cool to room temperature.
- Beat the 1 cup butter in a medium mixing bowl on medium to high speed until fluffy.
- Add cooled baking bar mixture, one-fourth at a time, beating on low speed after each addition until combined.
- Spread between layers and over cake.
- If desired, pipe decorative lines along the edges and down the sides of the cake, using a decorating bag fitted with a star tip.
- Serve immediately or cover and store cake in the refrigerator for up to 3 days.
- Let stand at room temperature for 30 minutes before serving.
- Just before serving, if desired, top with Caramelized Pistachio Shards.
- PREPARE CARAMELIZED PISTACHIO SHARDS::.
- Preheat oven to 350ºF & line a cookie sheet with aluminum foil; coat foil with nonstick cooking spray.
- Sprinkle 1 tablespoon chopped pistachios onto prepared foil.
- Bake in preheated oven 6 to 8 minutes or until lightly toasted.
- Meanwhile, place 1/3 cup sugar in a heavy 10-inch skille & heat over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly.
- Do not stir.
- When sugar begins to melt, reduce heat to low.
- Cook for 2 minutes more or until sugar is melted and lightly golden, stirring as needed with a wooden spoon.
- Remove pan from heat.
- Stir in 1/2 teaspoon hot water.
- Immediately pour over nuts on hot baking sheet; let cool for 1 minute.
- Using two forks, gently pull caramel mixture as thinly as possible, lifting slightly as you pull.
- Let cool thoroughly on foil.
- Break into pieces; store tightly covered.
- Enjoy!
Nutrition Facts : Calories 719.5, Fat 42.1, SaturatedFat 22.2, Cholesterol 172.7, Sodium 445, Carbohydrate 77.7, Fiber 2.2, Sugar 58.2, Protein 11
PISTACHIO COINS
Categories Cookies Berry Chocolate Nut Dessert Bake Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 80 cookies
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F and line 2 large baking sheets with parchment paper.
- Make dough:
- In a small bowl whisk together egg and extracts. In a food processor pulse together flour, pistachios, sugar, and salt until combined well (do not finely grind nuts). Add butter in pieces and pulse just until mixture resembles coarse meal. Add egg mixture with motor running and pulse just until dough forms a ball. Turn dough out onto a work surface and with heel of hand press dough together just until smooth and cohesive.
- Form level teaspoons of dough into balls and arrange about 1 inch apart on baking sheets. With your thumb gently make an indentation in center of each ball, pressing down almost to bottom.
- Bake cookies in batches in lower third of oven until bottoms are pale golden, about 12 minutes. Cool cookies on baking sheets on racks 5 minutes and transfer with a spatula to racks to cool completely.
- Make topping:
- In a small heavy saucepan melt butter and chocolate over low heat, stirring until smooth, and remove pan from heat. Coarsely chop (keeping separate) pistachios and cranberries.
- Working with 10 cookies at a time, spoon 1/4 teaspoon chocolate mixture into each indentation and sprinkle pistachios and cranberries over chocolate centers. Let chocolate centers set 30 minutes. Cookies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 10 days.
AMAZING WHITE CHOCOLATE CHIP PISTACHIO COOKIES
This is a new recipe I made for pistachio lovers and its absolutely amazing! I hope you like it!
Provided by Debbie S
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 40m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- Beat butter, brown sugar, and white sugar together in a large bowl using an electric mixer until light and fluffy. Add eggs 1 at a time, beating well after each addition; stir in vanilla extract.
- Mix flour, baking soda, and salt together in a separate bowl; gradually stir into the creamed butter mixture until dough is just mixed. Fold pistachios and white chocolate chips into the dough.
- Drop spoonfuls of dough onto the prepared baking sheet.
- Bake in the preheated oven until edges begin to crisp, 10 to 12 minutes. Cool cookies on the baking sheet for 2 to 3 minutes; transfer to a wire rack to cool completely.
Nutrition Facts : Calories 224 calories, Carbohydrate 26.6 g, Cholesterol 36.6 mg, Fat 12 g, Fiber 0.9 g, Protein 3.4 g, SaturatedFat 6.1 g, Sodium 238.6 mg, Sugar 15.6 g
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- In a small sauce over medium heat, add butter and bring to a boil. Continue heating over medium heat, constantly stirring until the butter has turned a nutty brown color. It may be hard to see the color if your butter is foaming a lot, so periodically take it off the heat to check the color. Remove from heat, place into a heat proof glass and then into the freezer to cool off for 15-30 minutes. When ready, the butter should still be liquid and just barely warm to the touch.
- Add chopped white chocolate to a medium-sized pyrex measuring cup. Place into the microwave to melt for 1 minute. Remove from microwave and stir. If the chocolate isn’t fully melted, place back into the microwave in 15 second intervals, stirring in-between, until the chocolate has melted.
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