Pistachio Quick Bread

I’ve been using Jell-O pudding mixes for quite some time now as a base to make mousse fillings for my cakes. I’ve actually started picking up different flavors of the boxes to switch up my filling flavor. While there is nothing wrong with vanilla and chocolate of course, a chocolate cake with either a caramel or banana mousse flavor wouldn’t be too bad either. I sometimes wonder though what other desserts they can be turned into and then recently I found the perfect recipe to use a box of pistachio pudding, a Pistachio Quick Bread. Combined with a package of white cake mix and a few other ingredients you have two delicious loaves in less than an hour. For a little more texture and crunch add in a cup of chopped of pistachios to the batter, or scatter them along the top of the batter before baking. I’m looking forward to trying this recipe with a box pumpkin spice Jell-O (I finally found them at the supermarket, as you may recall I used my last box to make a Chocolate Roll Cake with a Pumpkin Mousse Filling) and a box of yellow cake mix. Baking from scratch is great, but, taking short cuts and sprucing up a box of store bought cake mix is never a bad thing.

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Pistachio Quick Bread

Ingredients:

1 Box White Cake Mix

1 3.4 oz. package of pistachio pudding mix

4 large eggs

1 cup sour cream

1/4 cup water

1/4 cup canola oil

 

Directions:

Preheat the oven to 350 F. Spray 2 8×4-inch loaf pans with baking spray (or grease with butter) and set aside.

In a large bowl combine the cake mix and pudding mix. Add the eggs, sour cream, water and oil. Beat on low for 30 seconds to combine and then raise the speed to medium and continue mixing until well blended (the batter will be thick)

Divide the batter amongst the two prepared pans and bake in the oven for 35-40 minutes, until a cake tester inserted in the middle come out clean.

Allow to cool in the pan for 10 minutes and then remove from pans and cool completely on a wire rack.

The original recipe included a cinnamon sugar swirl which I decided to omit. The link for the recipe with the swirl is below.

Recipe from Taste of Home

Hazelnut Pistachio Butter Cookies

These cookies have been on my baking-to-do-list for a few months now… Ever since a good friend brought be a box of them from her local supermarket down in Virginia. I had one of them and was in heaven. Hazelnuts, pistachios and confectioners’ sugar… How could it not be delicious!?! To create my own version I decided to tweak a recipe for Mexican Wedding Cookies that I had made for Cinco De Mayo last year. Those cookies are made with pecans so I decided to swap those out with an equal amount of hazelnuts and pistachios.

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I began by chopping up a 1/2 cup each of hazelnuts and pistachios.

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I set the nuts aside and began making the dough for the cookies by creaming together butter and confectioners’ sugar and then adding in vanilla extract.

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With the mixer on low speed I added in the flour.

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And finally I folded in the hazelnuts and pistachios.

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Using a cookie scoop I scooped the dough onto a parchment lined baking sheet and baked the cookies in a 275 F preheated oven for 35 minutes, until the bottoms were just beginning to brown.

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After letting them cool for a few minutes I sprinkled them with confectioners’ sugar.

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These cookies are super simple to make but big on taste!

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Hazelnut Pistachio Butter Cookies – Adapted from here

Makes 20 cookies

Ingredients:

1 cup unsalted butter, at room temperature

1/2 cup confectioners’ sugar, plus more for coating cookies

1 teaspoon vanilla extract

1 3/4 cups all-purpose flour

1/2 cup hazelnuts, chopped into small pieces

1/2 cup pistachios, chopped into small pieces

Directions:

1. Preheat the oven to 275 F. Line cookie sheets with parchment paper.

2. Using an electric mixer, cream the butter and sugar at low speed until smooth. Beat in the vanilla extract.

3. At low speed gradually add in the flour.

4. Using a spatula, fold in the hazelnut and pistachios.

5. Using a cookie scoop scoop the dough onto the parchment lined cookie sheet and bake for 35 minutes.

6. Transfer the cookies to a wire rack and let cool for a few minutes before using a sifter to dust them with confectioners’ sugar.