DESCRIPTION
Blogger Liz Moody shares her recipe for Pecan Peach Crumble, perfect for a sweet mid-afternoon snack or a nutritious dessert!
INGREDIENTS
- 1/3 cup chopped pecans
- 4 peaches, halved with the pit removed
- 3 tablespoons grass-fed butter or coconut oil, softened but not liquid
- 1/3 cup rolled oats
- 1/3 cup oat flour
- 1/3 cup coconut sugar
- 1 tablespoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon fine grain sea salt
INSTRUCTIONS
- Add the pecan pieces to the bowl of a large food processor. Process on high (with an S-blade) for about 15 seconds until they form a fine powder. Make sure not to over-process the pecans and release the oils too much.
- Add the remaining 3 ingredients to the bowl of the food processor and process for about one minute until it forms a dough.
- Carefully remove the blade from the food processor, and divide the dough into 12 balls. (Alternatively, press the dough into the bottom of a parchment-lined loaf pan and cut into pieces at a later step.)
- Let the bites chill in the refrigerator or freezer for about an hour before enjoying. The bites can be stored in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
DESCRIPTION
These cookies offer the ultimate sweet and savory flavors by combining chunks of dark chocolate with chopped hazelnuts. Each cookie is finished with a crunchy sprinkle of flaked sea salt. They are sure to become a new favorite to enjoy with a cup of tea or to take along for a seasonal picnic with friends.
INGREDIENTS
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 1 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 large egg
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 2 ¼ cups all-purpose flour
- 1 cup chopped roasted hazelnuts
- 2 (3-ounce) bars Moonstruck Dark Chocolate 68% Cacao, chopped
- 2 tablespoons Jacobsen Pure Flake Finishing Salt
INSTRUCTIONS
- Preheat the oven to 375 degrees F and line two large baking sheets with parchment paper.
- Add the sugars and butter to the bowl of a stand mixer. Mix on low and then increase to medium-high. Mix for about two minutes until pale yellow in color and smooth. Scrape the sides of the bowl.
- Add the vanilla and then mix in the egg. Mix in the baking soda and salt. Next add the flour and mix on medium until a cookie dough forms, about 1 minute. Add the hazelnuts and then add the chocolate and mix on low for about 20 seconds to combine all ingredients.
- Transfer the cookies in generous tablespoon portions to the baking sheets with no more than 12 cookies per tray. Sprinkle the top of each cookie with flaked sea salt. Bake each tray for about 10 minutes, until the cookies begin to brown at the edges and are firm in the center.
- Let cool for 3 minutes on the tray and then transfer to a cooling rack to cool completely.
DESCRIPTION
This isn’t the all-American coconut macaroon with which many people are familiar. Instead, it’s a lovely, light-as-a-feather French sandwich cookie, which starts with puffy wafers of ground almonds, confectioners sugar and egg white. This version is sealed with a rich, pink, raspberry-flavored buttercream.
INGREDIENTS
- 3/4 cup plus 2 tablespoons ground almonds*
- 1 1/2 cups confectioners sugar
- 3 large egg whites
- 2 tablespoons sugar
Raspberry Buttercream
- 1/2 cup (1 stick) room temperature unsalted butter
- pinch of salt
- 1 tablespoon confectioners sugar
- 1 tablespoon seedless raspberry jelly
- 1/4 teaspoon vanilla extract
INSTRUCTIONS
- Preheat oven to 300°F and line two baking sheets with parchment paper.
- Combine ground almonds and confectioners sugar until very fine in a food processor.
- In a medium bowl whisk egg whites until stiff but not dry. Add sugar, and whisk again until very stiff.
- Using a rubber spatula, add one-third almond mixture to egg whites and gently fold in, leaving some streaks. Gently fold in remaining almond mixture by thirds.
- Make a piping bag for the batter: Place a sturdy plastic storage bag into a tall water glass, folding its top back around the rim of the glass. Spoon batter gently into plastic bag. Remove bag from water glass and close, snipping a hole in one bottom corner. Use this piping bag to pipe 1-inch kisses onto baking sheets. Bake 18 to 20 minutes, turning pans halfway through baking or until set but not dried out. Let cookies cool completely, then remove from parchment paper with a small offset spatula. Sandwich cookies together with buttercream and serve, or store airtight for up to 2 days.
Raspberry Buttercream
- Using a mixer, beat 1/2 cup (1 stick) room temperature unsalted butter with a pinch of salt until fluffy.
- Add 1 tablespoon confectioners sugar, 1 tablespoon seedless raspberry jelly, 1/4 teaspoon vanilla extract, and beat until blended.
- Store covered and refrigerated, and let come to room temperature before using.
DESCRIPTION
Part pumpkin, part cheesecake, this walnut tart is a nice alternative to traditional pumpkin pie.
Recipe by Patty Mastracco.
INGREDIENTS
SWEET TART CRUST
- 1 1/4 cups flour
- 1/3 cup California walnuts, finely chopped
- 1/3 cup powdered sugar
- 1/3 cup salted butter, softened
- 1 large egg
FILLING
- 1 (15 ounce) canned pumpkin
- 4 ounces low-fat cream cheese, softened
- 1/2 cup brown sugar, packed
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 egg plus 1 egg yolk
- 1/2 cup California walnuts, coarsely chopped
INSTRUCTIONS
SWEET TART CRUST
- Stir together flour, walnuts and powdered sugar in a medium bowl. Stir in butter and egg. Stir well with a fork until a soft dough forms. Gather into a ball and wrap tightly. Refrigerate for at least 1 hour or until dough is easy to handle.
- Preheat oven to 350℉ and coat a 9-inch tart pan with a removable bottom with nonstick cooking spray.
- Lay pastry dough on a lightly floured board and roll into an 11-inch circle. Press onto the bottom and sides of prepared pan and poke with a fork on the bottom and sides. Bake for 20 minutes.
FILLING
- While crust is baking, whisk together pumpkin and cream cheese in a medium bowl until smooth. Add brown sugar, pumpkin pie spice, vanilla extract, egg and egg yolk, beating until incorporated.
- Pour into prepared crust and top with walnuts. Bake for 40 minutes or until the filling is set when the pan is gently tapped.
- Remove from oven and let cool. Cover and refrigerate until ready to serve.
- Optional: When ready to serve, top each slice with a dollop of whipped cream.
DESCRIPTION
Chocolate Chip Pistachio Bark. Recipe by Sherene Chou, MS, RD.
INGREDIENTS
- 1C Chocolate Chips, dark or semi-sweet
- 1/2 C Pistachios, chopped
INSTRUCTIONS
- Lay parchment on baking sheet.
- Roughly chop pistachios.
- Melt chocolate chips in the microwave for 30 seconds or stovetop in a separate bowl over boiling water.
- Spread melted chocolate on parchment.
- Sprinkle the chopped pistachios on top.
- Freeze for 20-25 minutes.
- Break apart into uneven pieces.
DESCRIPTION
A soothing treat. Made with fragrant, dairy-free almond milk, it’s the perfect finale to a long day of holiday shopping.
INGREDIENTS
- 2 cups vanilla-flavored almond milk
- 2 ounces spiced rum
- 1 ounce brandy
- 1/3 teaspoon almond extract
- 1/2 teaspoon cinnamon
- 1/3 teaspoon nutmeg, plus more for garnish
- Light whipped cream to garnish
- Sliced almonds to garnish
INSTRUCTIONS
- Over low heat, combine almond milk, rum, brandy, almond extract, cinnamon and nutmeg in a medium saucepan, stirring constantly with a whisk until very warm.
- Pour into large mugs, leaving an inch of room to the top. Top with whipped cream, sliced almonds and a sprinkle of nutmeg.
DESCRIPTION
Pistachio Pound Cake. Recipe by Jean-Yves Charon.
INGREDIENTS
For the Batter
- ½ Cup Cake Flour
- 5/8 Teaspoon Baking Powder
- ½ Teaspoon Salt Scant
- ½ Cup Granulated Sugar
- 2½ Teaspoons Lemon Zest
- ½ Cup Unsalted Butter
- 4 tablespoons Soy Oil
- 3 medium Eggs
- 1¼ cups Pistachios finely ground
For the Topping
- ½ Cup Granulated Sugar
- ¾ Teaspoon Water
- ⅓ Cup Toasted Whole Pistachios, Shelled
INSTRUCTIONS
- Preheat the oven to 325° F. Grease a pound cake pan. With an electric mixer, cream the butter, oil, lemon zest and sugar on medium-high until light and fluffy, about 4 minutes. Add the eggs; mix for 1 additional minute at medium speed. Add the cake flour, finely ground pistachios, baking powder and salt to the mixture. Mix on low speed for about 20 seconds. Scrape the side and bottom of the bowl, and then mix for 1 additional minute at low-medium speed. Pour the batter into the greased pound cake pan and bake for 1 hour at 325° F, or until the cake is cracked on top and a toothpick inserted in the center of the cake comes out clean. Let the cake cool in the pan for 10 minutes; then remove it to a serving plate.
- Make a syrup with the sugar and the water – cook for about 2 minutes after it starts to boil. Spoon the syrup over the pound cake; sprinkle the whole pistachios over the syrup. Let cool for 30 to 40 more minutes before slicing and serving.
DESCRIPTION
Cheesecake With Pistachios. Recipe by Chef Viviana Varese.
INGREDIENTS
For the Base
- 1 cup Sugar cookies, crumbled
- 3 tsp Brown sugar
- 2 tsp American pistachios
- ¼ cup Butter
For the Cream
- 2 whole Eggs
- 1 Egg yolk
- ¼ cup Granulated white sugar
- 2 ½ cups Ricotta
- Juice of half a lemon
- ½ cup fresh cream
- 1 ½ tbsp cornstarch 20 g
For the Candied Pistachios
- 1 1/3 cups American pistachio kernels
- ½ cup Water
- ¾ cup Granulated white sugar
For the Whipped Fudge with White Chocolate and Pistachios
- ¼ tsp fresh Cream
- ¼ cup white Corn syrup
- 1 ½ cups White chocolate
- ½ cup Pistachio paste
INSTRUCTIONS
For the Candied Pistachios
- Toast the pistachios for 15 minutes at 120 degrees Fahrenheit. To prepare syrup boil water and add sugar and roasted pistachios. Then drain and place pistachios bakery paper and bake at 160 degrees Fahrenheit for 10 minutes or until they are candied.
For the Fudge
- Heat the cream with the corn syrup; do not bring to a boil. Remove from heat, add the chocolate and mix with a whisk. When the chocolate has melted add the pistachio paste. Let rest in the refrigerator for about 3 hours.
For the Base
- Whisk the sugar cookies with candied pistachios and then add the melted butter; mix until homogeneous. Place in a round cake pan with a diameter of 8 inches. Level with a spoon equally to obtain a bottom of about 1/8 inch deep. Let rest in the refrigerator for about half an hour.
For the Cream
- Combine and beat the eggs and egg yolk with the sugar until frothy. Add the sifted ricotta. Mix with lemon juice, starch, and fresh cream. Add ¾ of candied pistachios. Place the cream into the pan over the base and bake in oven at 160 degrees Fahrenheit for 30 minutes; reduce oven temperature to 140 degrees. Continue cooking for another 30 minutes, remove and allow to cool before serving.
Assembly and Finishing
- Blend the cold fudge with an electric mixer until it has a solid consistency. Place the fudge into a piping bag and decorate the cheesecake. Finish with ¼ of candied pistachios.
DESCRIPTION
Pistachio Biscotti. Recipe by Jean-Yves Charon.
INGREDIENTS
- 2 ¼ cups All-purpose flour
- 1 cup Granulated sugar
- 1 1/8 tsp Baking powder
- 7/8 tsp Baking soda
- 7/8 tsp salt
- 2 large Eggs
- 4 Tbsp + 1 tsp Olive oil
- 1 Tbsp+ 2 tsp Lemon zest
- 1 Tbsp+ 2 tsp Vanilla extract
- 1 ¼ cup Whole pistachios, Shelled
INSTRUCTIONS
- Preheat oven to 350° F.
- With an electric mixer, mix together the sugar and the lemon zest at medium speed for 1 minute. Add the all-purpose flour, baking powder, baking soda, and salt. Mix at low speed for 1 minute. Add the eggs, olive oil and vanilla extract. Mix at low speed for 5 to 7 minute until smooth. Add the whole pistachios and mix at low speed until evenly distributed. Put the dough on a lightly floured surface and cut into four pieces. Roll each half into a log, each 12 inches long by 1-inch high. Place the logs on an ungreased cookie sheet and bake for 20 minutes at 350°F. Let the logs cool for 15 minutes and then place on a cutting board. Slice each log into ½ inch thick pieces. Put the biscotti back on the cookie sheet and bake 20 minutes at 300°F. Let cool down for 15 to 20 minutes before serving.
