CRAZY PISTACHIO CAKE WITH NUTTY FROSTING: National Pistachio Day!

Here's a Retro advertisement for Crazy Pistachio Cake with Nutty Frosting. Sure reflects these crazy nutty times. Happy Pistachio Day!

PISTACHIO BROWNIES: National Pistachio Day!

Today is National Pistachio Day! I love pistachios.

We used to eat lots of red-dyed pistachios when I was a kid. Our mouths and teeth would be stained red for awhile. Red Dye #1? We didn't worry about how it might effect us, nor did our parents. However, I did a bit of searching, and if you're so inclined,  you can still buy them at Oh Nuts. I also found out why they were dyed red. Most pistachios when I was young were imported from the Middle East where traditional methods of harvesting left stains on the shells. The producers would dye the shell red or green to cover up the stains. Today, about 98% of pistachios sold in the U.S. are grown in California, where they use a mechanized harvesting process that means that the nuts are picked, hulled and dried before the shell has a chance to become stained. No need to dye them! Luckily, all natural pistachios are readily available. Of course, as I mentioned, if you still want red dyed pistachios, Oh Nuts sells them. They are called Californa Red Colored Roasted Salted Pistachios. And, FYI: Pistachios are very nutritious. One serving provides more fiber than a 1/2 cup of spinach or broccoli. 

I've posted many Brownie recipes over the years, but thought I'd post this one for Chewy Pistachio Brownies that's slightly adapted from the American Pistachio Growers website.

Chewy Pistachio Brownies

Ingredients: 

1/2 cup DARK cocoa
3/4 cup sugar
3/4 cup flour
1/2 teaspoon baking powder
1 cup semi-sweet chocolate chips
3/4 cup shelled natural American pistachios, chopped
6 Tbsp unsalted butter, melted
Pinch of salt
1 large egg
1/4 cup milk
Chocolate Glaze (recipe follows)

Chocolate Glaze:
Combine 1/2 cup semi-sweet chocolate chips with 2 tablespoons butter in glass measuring cup. Microwave on high for 1 minute. Stir to blend, adding 1 Tbsp powdered sugar.

Directions

In mixing bowl, combine cocoa, sugar, flour, baking powder, chocolate chips, and 1/2 cup chopped pistachios. Add melted butter, egg, and milk; mix just until ingredients are blended.
Scrape batter into oiled 9-inch square baking pan.
Bake in preheated 350° F. oven, 23 to 25 minutes or until center is baked. Do not overbake.
Cool slightly; spread with Chocolate Glaze.
Sprinkle with remaining pistachios.

And, for your nostalgic viewing pleasure:

GLUTEN-FREE NO-BAKE PISTACHIO CHOCOLATE TRUFFLE CAKE: National Pistachio Day

Today is National Pistachio Day and what better way to celebrate than with this Gluten-free No-Bake Pistachio Chocolate Truffle Cake? Recipe is from the American Pistachio Growers. There are many other great recipes on their site. When you have a particular food in mind, as I do on 'food 'holidays', be sure to check Growers' and Producers' websites for recipes and info!

GLUTEN-FREE NO-BAKE PISTACHIO CHOCOLATE TRUFFLE CAKE

Ingredients:
Gluten free, non-stick cooking spray or melted butter
12 ounces dark chocolate
8 ounces heavy cream or full fat coconut milk (shake can before measuring)
3 Tbsp Kahlua
1 tsp pure vanilla extract
1/3 cup roasted, salted and shelled pistachios, coarsely chopped

Instructions: 
Spray 8 x 4 inch loaf pan with cooking spray or brush with butter.
Line pan with piece of parchment paper (to remove cake from pan)
Chop chocolate into small pieces.
Place chocolate in mixing bowl. Bring cream and Kahlua just to a boil over medium-high heat. Stir vanilla into hot cream and pour over chocolate. Let sit for 5 minutes. Stir until chocolate and cream are fully combined and mixture is smooth and glossy.
Pour into prepared pan, smooth out top, and sprinkle with chopped pistachios.
Cover with plastic wrap and refrigerate 4 hours or until firm.
Using parchment to help, remove cake from pan and slice with thin, hot knife (run knife under hot water then dry with towel.)

CHEWY PISTACHIO BROWNIES: National Pistachio Day

Today is Pistachio Day! I love pistachios.

We used to eat lots of red-dyed pistachios when I was a kid. Our mouths and teeth would be stained red for awhile. Red Dye #1? We didn't worry about how it might effect us, nor did our parents. However, I did a bit of searching, and if you're so inclined,  you can still buy them at Oh Nuts. I also found out why they were dyed red. Most pistachios when I was young were imported from the Middle East where traditional methods of harvesting left stains on the shells. The producers would dye the shell red or green to cover up the stains. Today, about 98% of pistachios sold in the U.S. are grown in California, where they use a mechanized harvesting process that means that the nuts are picked, hulled and dried before the shell has a chance to become stained. No need to dye them! Luckily, all natural pistachios are readily available. Of course, as I mentioned, if you still want red dyed pistachios, Oh Nuts sells them. They are called Californa Red Colored Roasted Salted Pistachios. And, FYI: Pistachios are very nutritious. One serving provides more fiber than a 1/2 cup of spinach or broccoli. 

I've posted many brownie recipes over the years, but thought I'd post this one for Chewy Pistachio Brownies that's slightly adapted from the American Pistachio Growers website.

Chewy Pistachio Brownies

Ingredients: 

1/2 cup DARK cocoa
3/4 cup sugar
3/4 cup flour
1/2 teaspoon baking powder
1 cup semi-sweet chocolate chips
3/4 cup shelled natural American pistachios, chopped
6 Tbsp unsalted butter, melted
Pinch of salt
1 large egg
1/4 cup milk
Chocolate Glaze (recipe follows)

Chocolate Glaze:
Combine 1/2 cup semi-sweet chocolate chips with 2 tablespoons butter in glass measuring cup. Microwave on high for 1 minute. Stir to blend, adding 1 Tbsp powdered sugar.

Directions

In mixing bowl, combine cocoa, sugar, flour, baking powder, chocolate chips, and 1/2 cup chopped pistachios. Add melted butter, egg, and milk; mix just until ingredients are blended.
Scrape batter into oiled 9-inch square baking pan.
Bake in preheated 350° F. oven, 23 to 25 minutes or until center is baked. Do not overbake.
Cool slightly; spread with Chocolate Glaze.
Sprinkle with remaining pistachios.

And, for your nostalgic viewing pleasure:

Chocolate Pistachio Fudge: National Pistachio Day

Today is National Pistachio Day. Pistachio Day is also January 26.  I posted all kinds of fun Pistachio Facts on that date, as well as a recipe for Pistachio Brownies. So many days and ways to celebrate this green nut! I love the combination of chocolate and pistachios for texture, color and taste. One of the easiest and most delicious recipes comes from Nigella Lawson. Here's a link to her short video (3 minutes): Nigella Lawson makes Chocolate Pistachio Fudge. This fudge recipe is simple to prepare and looks and tastes great! Don't want to watch the video? I've adapted her recipe. It's a snap!

Chocolate Pistachio Fudge

Ingredients
12 ounces 70 percent dark chocolate, chopped or 12 ounces semisweet chocolate, chopped
2 Tbsp unsalted butter
1 (14-ounce) can sweetened condensed milk
Pinch salt
1 cup shelled pistachios (I use about 1/2 cup)

Directions
Melt chopped chocolate, condensed milk, and salt in heavy saucepan on low heat.
Put nuts into freezer bag and bash with rolling pin, until broken up into both big and small pieces.
Add nuts to melted chocolate and condensed milk and stir well to mix.
Pour mixture into 9-inch square pan, smoothing top. (I butter the pan slightly)
Let fudge cool and then refrigerate until set. You can then cut into small pieces approximately 3/4 by 1 3/4 inches or cutting 8 by 8 lines in the pan to give 64 pieces.
Once cut you can keep fudge in the freezer. No need to thaw just eat straight away.

Of course this recipe also works with other nuts. Pecans, Walnuts--I've tried them all.

Variations:
Don't add pistachios to chocolate mixture. Just crush pistachios and sprinkle on top for more crunch.
Make truffles from semi-set chocolate fudge. Make into balls and roll in cocoa or more chopped pistachios! Yum. Chocolate Pistachio Truffles.

Celebrate Pistachios today!

Chewy Pistachio Brownies: National Pistachio Day

Today is National Pistachio Day! I love that green nut and used to eat them by the bucketful as a kid. Chocolate and Pistachios are a great match! I've posted many recipes in the past, but for today's holiday I think this recipe for Chewy Pistachio Brownies is top notch. I always say that Associations and Food sites have great recipes. This recipe is adapted from the American Pistachio Growers website. You can never have enough Brownie recipes, and pistachios are a great alternative to walnuts. Totally different flavor!

Fun Pistachio Facts 
Pistachios are one of the oldest flowering nut trees, and are one of the only two nuts mentioned in the Bible (Genesis 43:11). Humans have eaten pistachio nuts for at least 9,000 years.
In the first century A.D., Emperor Vitellius introduced Rome to the pistachio. Apicius, Rome's Julia Child of the first century, includes pistachios in his classical cookbook.
The Queen of Sheba loved pistachios. she demanded that the entire region’s pistachio harvest be set aside for her.
The Pistachio is known as the 'smiling nut" in Iran and the happy nut in China.
Pistachios owe their green and purple hue to antioxidants.
Pistachios are a good source of protein, fiber, magnesium, thiamin, and phosphorous. Pistachios are an excellent source of vitamin B6, copper, and manganese.
Almost 90% of the fat found in pistachios is the healthy mono- and polyunsaturated fats.
Pistachios are good for the heart.

Chewy Pistachio Brownies 

Ingredients
1/2 cup Cocoa
1 cup Sugar
3/4 cup Flour
1/2 teaspoon Baking powder
1 cup Semi-sweet chocolate chips
3/4 cup Shelled natural American pistachios, chopped
6 tablespoons Butter, melted
1 Large Egg

Directions
In mixing bowl, combine cocoa, sugar, flour, baking powder, chocolate chips, and 1/2 cup chopped pistachios. Add melted butter, egg, and milk. Mix just until ingredients are blended. Scrape batter into oiled 9-inch square baking pan.
Bake in preheated 350° F. oven, 23 to 25 minutes or until center is baked. Do not overbake. 

Chocolate Pistachio Cake: Green & Black's

Photo: Green & Black's

Today is National Pistachio Day, and I just had to post this recipe for Chocolate Pistachio Cake from Green & Black's Chocolate. Green & Black is a favorite chocolate--Fair Trade Earth Friendly Chocolate! I love this cake!


Chocolate Pistachio Cake

Ingredients
Butter and flour for coating pan
8 ounces dark chocolate, minimum 70% cocoa content, finely chopped
6 Tbsp (3/4 stick) sweet butter
2/3 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
2 large eggs
2 tsp pure Madagascar vanilla extract
1/2 cup granulated sugar
1 cup shelled pistachios, coarsely chopped plus extra to decorate
* 1-2 teaspoons organic unsweetened cocoa powder

Directions
Position rack in middle of oven. Preheat oven to 350°F. Butter cake pan. Swirl some flour around to coat completely. Invert pan and tap out excess.

Put chocolate and butter in saucepan over another saucepan of simmering water. Stir occasionally until chocolate is melted and mixture is smooth, about 5 to 8 minutes. Remove bowl and set aside to cool. Meanwhile, sift flour, baking powder, and salt into bowl; whisk well and set aside.

Combine eggs and vanilla extract in large bowl. Whisk until foamy. Add sugar and whisk until light and frothy, about 1 minute. Blend in chocolate mixture. Add flour mixture in 2 batches, whisking to blend completely each time. Fold in pistachios.

Pour batter into prepared pan. Bake for 22 to 25 minutes until skewer inserted 1 inch from edge comes out clean. When inserted in center, a bit of moist batter will cling to it. Do not over bake.

Cool cake on rack for 10 minutes, then invert onto plate. Invert back onto rack so shiny side is up. Cool cake completely before sliding it onto serving plate. Sift the cocoa over the top and sprinkle with extra chopped pistachio nuts. Serve.

Chocolate Pistachio Bundt Cake: National Pistachio Day

Today is National Pistachio Day. I love pistachios--the color, the textire, the taste! Here's a simple recipe for Chocolate Pistachio Bundt Cake. I like the two-tone quality of this cake, and the extra chopped pistachios and chocolate chunks on top really make it special!

CHOCOLATE PISTACHIO BUNDT CAKE

Ingredients
Vegetable oil, spray for misting pan
Flour, for dusting the pan

1/2 cup roughly chopped pistachios
1/2 cup dark chocolate, chopped into chip size (or use dark chocolate chips)

1 package yellow or white cake mix (Duncan Hines)
2 packages pistachio pudding mix (don't prepare it)
1/2 cup vegetable oil
1/2 cup water
1/2 cup milk
5 large eggs
1/3 cup chocolate syrup
1/3 cup cocoa powder

Directions 
Preheat oven to 350 degrees.
Lightly mist 12-cup Bundt pan with vegetable oil spray and then dust with flour. Shake out excess flour.
Sprinkle chopped pistachios and chocolate chunks evenly in bottom of pan. Set pan aside.
In large bowl, blend together cake mix, pudding mixes, milk, water, oil and eggs in large mixing bowl. Mix with electric mixer on low speed for 1 minute. Stop machine and scrape down sides of bowl with rubber spatula. Increase mixer speed to medium and beat 2 more minutes. Batter should look thick and smooth.
Divide batter evenly into two bowls. To one of bowls, add chocolate syrup and cocoa and mix well. 
Pour "white" batter into prepared pan. Pour chocolate batter on top.
Swirl chocolate batter into 'white' batter using dinner knife.
Place pan in oven.
Bake cake until golden brown -- 50-55 minutes (finger or toothpick test)
Remove pan from oven and place on wire rack to cool for 20 minute.
Run long, sharp knife around edge of the cake and invert onto rack to cool completely.

Chocolate & Pistachio Surprise Cake: National Pistachio Day

Today is National Pistachio Day! I love pistachios for their taste and for their vibrant green color. They dress up just about any chocolate treat. So in order to celebrate the day, you can make:

Chocolate Pistachio Apricots
Pistachio and Cherry Dark Chocolate Bark
Chocolate Pistachio Fudge

Chocolate & Pistachio Surprise Cake adapted from Clotilde's Chocolate & Zucchini blog. I really love this cake because it's not overly sweet. It's great just about any time, and I don't add the ganache (see the original recipe link for the ganache recipe). I like this Bundt Cake with Tea in the morning: toasted. Don't ask! It's nice and moist just the way it is, but sometimes I like "toast." Be sure and get an "All Natural" Pistachio Paste, and, of course, use the very best dark chocolate and cocoa.

Chocolate & Pistachio Surprise Cake 
(Gateau Surprise Chocolat Pistache)

Ingredients
2 cups flour
2 tsp baking powder
1 tsp baking soda
2/3 cups unsalted butter, at room temperature
1 1/4 cups sugar
4 eggs
1 1/2 cups Greek yogurt or sour cream (you'll have a different taste depending on which you choose)
1 1/2 tsp Madagascar vanilla extract
2 Tbsp unsweetened DARK cocoa powder
1/2 cup dark chocolate, chopped into smallish pieces
2 Tbsp pistachio paste
1/3 cup shelled pistachios, chopped 

Directions:
Preheat oven to 360 F. Grease a 10-inch Bundt pan.

Prepare the chocolate batter. In a food processor, mix together half of the sugar and half of the butter until fluffy. Add in two of the eggs, one at a time, mixing between each. Add in half of the yogurt and all the vanilla extract, mix again. In a medium bowl, combine half of the flour with half of the baking powder, half of the baking soda and all of the cocoa mixture. Add the flour mixture into the food processor and mix again until just combined. Pour the batter into the cake pan, and reserve in the refrigerator.

Prepare the pistachio batter: Rinse the bowl of the food processor. Mix together the rest of the sugar, the rest of the butter and the pistachio paste. Add in the two last eggs, one at a time, mixing between each. Add in the rest of the yogurt and mix again. In a medium bowl, combine the rest of the flour with the rest of the baking powder and baking soda, and all of the chopped pistachios. Add into the food processor and mix again until just combined.

Take the cake pan out of the fridge, and sprinkle the chocolate chips evenly over the surface of the chocolate batter. Gently pour the pistachio batter on top, and smooth out the surface with a spatula.
Swirl a knife gently through the two mixtures-only once!!!

Put into the oven to bake for about 50 minutes or until a cake tester comes out clean. Let rest for five minutes on the counter, then turn out on a rack to cool completely.

Want to try another recipe?

Chocolate Pistachio Cake from Pioneer Woman. This recipe uses a box white cake mix and Jello pistachio pudding. I've made a similar version before, but Pioneer Woman's recipe adds some orange juice and that makes for a very nice balance. This recipe is a combination of Tunnel of Fudge and a Pistachio Chocolate Bundt... yummy!