Cranberry Pistachio Breakfast Cookies

It's only fair to share...Pin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on Yummly

Need a quick grab and go breakfast treat? Cranberry Pistachio Breakfast Cookies are just the ticket!

Cranberry Pistachio Breakfast Cookies

I am always looking for a quick and easy grab and go breakfast. Granola bars are great, but I want to know …….and be able to pronounce the things that are in my food.


I know this is odd, but I do not like cooked oatmeal, I love how it smells….must be a texture thing. But, I love it in a baked item. Weird right?

Cranberry Pistachio Breakfast Cookies

Oatmeal is good for you and can help reduce cholesterol, can help stabilize blood sugar, and may reduce the risk of heart problems when combined with a heart healthy diet. Plus in these cookies it tastes awesome.

While I admit the other items in the cookie may not be the lowest in fat or sugar, they all have certain benefits.

Cranberry Pistachio Breakfast Cookies

Pistachios…my new favorite nut, as I eluded to in the Pistachio Pudding Bundt Cake post earlier this week…..are cholesterol free, sodium free and lower in fat than other nuts. They have potassium, and fiber. Adding pistachios to carb rich food such as rice and pasta may have a glucose and insulin lovering effect.

Everyone know the benefits of bananas, plus they can replace fat in baking so, double score for the banana.

I know, I know, dried cranberries have sugar, but buy the low sugar variety and keep your consumption at a reasonable amount and it’s all good!

Cranberry Pistachio Breakfast Cookies

Same goes for coconut. It is enjoying its day in the sun, but as it is high in fat content be mindful of its consumption.

Mixing the cookies was easy. ai used a ring for a mason jar as a mold to ensure that all the cookie were round and of the same size.

Another thing I discovered is that the longer these cookies set the better they taste, the flavor just sorta blend to gather and complement each other.

Cranberry Pistachio Breakfast Cookies

For this recipe I used as much organic as I could find to increase the benefit. The combo of all the ingredients gives a fiber filled, cookie that keep your sugar level even and a boost of energy to last you for the morning, until that mid morning snack, which could be another Cranberry Pistachio Breakfast Cookie!

Cranberry Pistachio Breakfast Cookies
Author: 
Serves: 20
 
Ingredients
  • 1½ cups rolled oats
  • 1 cup unsweetened coconut flakes
  • 1 tablespoon Chia seeds
  • ½ teaspoon salt
  • ¾ cups coarsely chopped Pistachios
  • ½ cup dried Cranberries
  • 3 very ripe bananas, mashed
  • ¼ cup coconut oil, warm enough to be liquid
  • 1 tablespoon Honey
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 350°. Combine oats, coconut, Chia, salt, pistachios, and Cranberries. Stir in bananas, oil, honey and vanilla until well combined.
  2. Press 2 tablespoons of mixture into a 2½-inch round cookie cutter onto a baking sheet coated with cooking spray. Continue with remaining mixture.
  3. Bake at 350° for 25 minutes or until fragrant and golden. Cool on pan.

 

It's only fair to share...Pin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on Yummly

Pistachio Pudding Bundt Cake

It's only fair to share...Pin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on Yummly

Pistachio Pudding Bundt Cake the perfect springtime desert.

Pistachio Pudding Bundt Cake

I must confess, I am a new pistachio lover. I guess I had never really tried them…..they seemed like a lot of work and they were green……I wasn’t too sure about a green nut!


Well, surprise, surprise ……they are awesome!! Fresh out of the shell, they complement sweet or savory dishes,I even tried salt and pepper flavored ones, in the words of Rachael Ray…….yummo!!!

Pistachio Pudding Bundt Cake

The light green color of this bundt from Pinterest caught my eye. I remember with fondness when ‘Watergate” salad, then cake were popular. I was a Senior in High School when the Watergate Scandal broke.

The Jello Company had just introduced Pistachio pudding, and created a recipe using their new product, called Pistachio Pineapple Salad. Everyone was taking this new salad to parties and rumor has it that the name Watergate Salad, stuck was because it was full of marshmallows, bananas, and nuts and covered with fluff…..just like the Nixon administration.

The cake was made even more popular by being named Watergate Cake with Cover up Icing. The scandal, as all scandals do became the stuff of memories, but he cake has endured.

Pistachio Pudding Bundt Cake

This cake is not a Watergate cake, it more of a crumb bundt cake. A scratch cake with pistachio pudding. I never was very good a homemade cakes in the past but have developed a late life talent…….you can teach an old dog new tricks!

The cake is simple to put together and bake, due in part to the bakers best friend……the bundt pan. I currently have two bundt pans and will continue to buy different shapes. I love the contours that they create.

Pistachio Pudding Bundt Cake

OK, so the secret to getting that perfect eye-catching visual of a bundt cake are:

  1. Make sure to spray or brush the pan with non stick spray, or butter.    Make sure you get in every nook and cranny. If you hold the pan to the light you can see that sheen that the coating gives you will be in business. If you see any dry spot make sure to get them covered.
  2. Sprinkle the coated pan with flour, or cocoa if you are making a chocolate bundt. Again making sure to get the flour in all the nooks and crannies. Just keep tilting and tapping the pan. Don’t try to use your fingers or you will pull off the coating.
  3. Be sure to tap out any excess flour.
  4. Fill the pan and bake.
    Allow the cake to cool for 15 minutes on a wire rack before attempting to un-mold.
  5. To un-mold, run a butter knife around the edge of the pan and the tube in the middle. Don’t push the knife down the sides or you will ruin the pans effect.
  6. Place a large plate on top of the bundt pan, and invert the pan in one fluid motion, holding the plate tight to the pan. You might need to jiggle or tap the pan to remove the cake. You will feel when it gives.

Then ta-da you have the perfect bundt cake!

Pistachio Pudding Bundt Cake

Frosting of bundt cake…… needs to be a glaze. First its easy, and second you need no cake decorating skills needed!

For this cake, what else but a pistachio glaze and why not add a bit of that pistachio pudding to give it that green hint. Mix the pudding mix, and please use instant not the cooked pudding mix, with the water before adding to the powdered sugar. It makes for a smoother glaze. The recipe for the glaze can be tweaked to the consistency you desire.

Pistachio Pudding Bundt Cake

Give the glaze a couple of minute to set up before garnishing with the pistachios or they will run down the side of the cake with the glaze. Your garnish with be a border if you do not wait!

Pistachio Pudding Bundt Cake would make a great Easter cake with its light green color and the pretty visual of your bundt pan.

Or may throw a 70’s Watergate Party ……..for a blast form the past.

Either way enjoy this easy, pretty, Pistachio Pudding Bundt Cake!

Pistachio Pudding Bundt Cake

5.0 from 1 reviews
Pistachio Pudding Bundt Cake
Author: 
Serves: 10
 
Ingredients
  • Cake Ingredients
  • ¾ cup unsalted butter, room temperature
  • 1½ cups sugar
  • 1 package of instant jello pistachio pudding
  • 4 eggs
  • ½ cup chopped pistachios
  • 1¼ cup buttermilk
  • ⅓ cup canola oil
  • 1 tsp vanilla extract
  • 1¾ cups all-purpose flour
  • 3 tbsp cornstarch
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • Glaze Ingredients:
  • 1 cup powdered sugar
  • 2 tablespoons pistachio pudding
  • 1 tablespoon water
  • Chopped pistachios for garnish
Instructions
  1. Preheat the oven to 325 degrees F. Grease and flour a standard Bundt pan.
  2. In a medium bowl, whisk together the flour, cornstarch, baking powder and salt then set aside.
  3. Cream together butter and sugar until light and fluffy, about 3 minutes. Add in the pistachio pudding mix and combine thoroughly.
  4. Beat in the eggs, one at a time, making sure each is thoroughly incorporated.
  5. Mix in the chopped pistachios.
  6. Combine the buttermilk, oil and vanilla extract in a large measuring cup or bowl.
  7. Starting with the dry ingredients, alternating dry and wet, ending with wet. Mix on medium speed for 2 minutes after the last addition.
  8. Pour the cake batter into the prepared Bundt pan and bake for 50 to 60 minutes, or until a pick inserted into the center comes out clean.
  9. Let cake cool for 15 minutes and then invert the cake onto a baking rack to finish cooling.
  10. Pour Pistachio Glaze over cake when
  11. completely cooled and sprinkle the pistachios for garnish.

 

It's only fair to share...Pin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on Yummly

Watergate Ganache Cake

It's only fair to share...Pin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on Yummly

Watergate Ganache Cake

Watergate Ganache Cake 1

Of all of the #cakemonday cakes this one is my fav!


Back in the day a recipe swept the food world…….Watergate Cake! There was salad also……but I’m telling a cake story……
As with all legends there are many stories as to how they came to be. Pistachio pudding was the new flavor sensation in the early seventies. At the same time the Watergate scandal was all the news! It is said that the name stuck because the cake was covered with fluff and nuts …..just like the Nixon administration administration……lol Continue reading “Watergate Ganache Cake”

It's only fair to share...Pin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on Yummly