Desserts

Pistachio Thumbprint Cookies

I was brave and decided to try a new cookie recipe for a holiday cookie contest at work. And I’m glad I did, because I won for best overall cookie! These pistachio cookies look as impressive as they taste. The cookie itself isn’t overly sweet, but the dollop of white icing in the center makes up for that. Plus, I love the combo of dark chocolate with the flavor of pistachio. 

Pistachio Thumbprint Cookies
Yields 36
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For the Cookie
  1. 1 cup unsalted butter, softened
  2. 1/3 cup confectioners' sugar
  3. 1 large egg
  4. 1 teaspoon vanilla extract
  5. 2 cups all-purpose flour
  6. 1 package (3.4 ounces) instant pistachio pudding mix
  7. 1/2 cup mini chocolate chips
  8. 1 cup pistachios, finely chopped
For the White Icing
  1. 2 tablespoons unsalted butter, softened
  2. 2 cups confectioners' sugar
  3. 1 teaspoon vanilla extract
  4. 2 to 3 tablespoons milk
For the Chocolate Drizzle
  1. 1/2 cup semisweet chocolate chips
  2. 2 teaspoons vegetable shortening
For the Cookie
  1. Preheat oven to 350 degrees.
  2. In a large bowl, cream the butter and sugar until smooth and fluffy. Beat in the egg and vanilla extra.
  3. In a separate bowl, combine flour and dry pudding mix, and then gradually add to butter mixture. Mix well. Stir in chocolate chips.
  4. Shape the cookie dough into 1-inch balls, and then roll in the pistachios. Place about 2 inches apart on greased baking sheets, and then make a thumbprint in the center of each cookie.
  5. Bake for 10-12 minutes. Remove to a wire rack to cool.
For the White Icing
  1. In a medium bowl, beat the butter, confectioners' sugar, vanilla, and enough milk to achieve desired consistency (spreadable, but not too runny). Spoon into the thumbprint of the cooled cookies.
For the Chocolate Drizzle
  1. Combine the chocolate chips and shortening in a glass bowl. Microwave on high for a minute or two, until melted. Stir.
  2. Using a fork, drizzle over cookies.
  3. Let the cookies stand until the icing and chocolate have slightly hardened.
Adapted from Taste of Home
Adapted from Taste of Home
Seasoned to Impress https://seasonedtoimpress.com/

Chocolate, Peanut Butter Rice Krispies Treats

The main downfall to almost always having a stocked pantry is it’s way too easy for me to give into my cravings, which is exactly what happened tonight. I had a serious craving for something sweet, and after staring into my pantry for an absurdly long time, I gathered the ingredients for Rice Krispies treats. But I didn’t stop there. I, of course, added chocolate and peanut butter because it’s the world’s best flavor combination. Then I tried to make myself feel better about this decision by substituting coconut oil for the butter. Though, I must say, it was a great idea because the coconut oil is awesome in these, adding just a hint of coconut-y flavor. 

Chocolate, Peanut Butter Rice Krispies Treats
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Ingredients
  1. 5 cups Rice Krispies cereal
  2. 1 10 oz. bag marshmallows
  3. 3 tablespoons coconut oil
  4. 3 tablespoons cocoa powder
  5. 1/4 cup creamy peanut butter
Instructions
  1. Grease a 9x13-inch cake pan.
  2. Measure Rice Krispies into a large bowl.
  3. In a medium sauce pan over medium-low heat, melt the coconut oil.
  4. Add the marshmallows and stir constantly until melted and smooth, about 5 minutes.
  5. Turn heat to low, and stir in cocoa powder and peanut butter.
  6. Working quickly, pour marshmallow mixture over Rice Krispies and stir to combine until cereal is well coated.
  7. Pour immediately into the cake pan, and use a spatula to push evenly into pan.
  8. Let cool before cutting.
Seasoned to Impress https://seasonedtoimpress.com/

Key Lime Pie Cupcakes

I made these cupcakes for my husband’s birthday celebration last weekend, and they were a huge hit! The frosting is amazing (but who doesn’t love cream cheese frosting?), and the cake was light and fluffy. I made a few modifications to the original recipe, specifically omitting the pie-crust bottom and instead sprinkling the icing with crushed graham crackers. I also used regular lime juice and added lime zest to the icing to kick up the flavor. Next time, I want to try making these using lemon, which I think will be just as delicious.

Key Lime Pie Cupcakes
Yields 32
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Ingredients
  1. 1 cup of unsalted butter, softened
  2. 2 1/2 cups granulated sugar
  3. 4 eggs
  4. 1/2 cup key lime (or regular lime) juice
  5. 3 cups all-purpose flour
  6. 2 1/4 teaspoons baking powder
  7. 3/4 teaspoon salt
  8. 1 1/2 cups buttermilk
For the Frosting
  1. 12 ounces cream cheese, softened
  2. 1 1/2 cups butter, softened
  3. 1 1/2 teaspoons vanilla extract
  4. 2 teaspoons lime zest
  5. About 3 cups confectioners' sugar
  6. 6 tablespoons key lime (or regular lime) juice
  7. 4 graham crackers, crushed
Instructions
  1. Preheat oven to 350 degrees.
  2. Line muffin tins with 32 paper liners.
  3. In a bowl, sift together the flour, baking powder, and salt.
  4. In a separate bowl, beat together the butter and sugar until smooth. Add the eggs one at a time, beating well after each egg. Add the lime juice, and beat to combine.
  5. Add the flour mixture alternately with the buttermilk to the butter mixture, beating well after each addition.
  6. Scoop the batter into muffin cups, about two-thirds full.
  7. Bake for about 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
  8. Let cool in pans for 10 minutes. Remove cupcakes from pans to a cooling rack, and let them cool completely.
For the Frosting
  1. Beat together the cream cheese, butter, and vanilla until well blended. Add in lime zest. Slowly beat in sugar, about a 1/2 cup at a time, alternating with a tablespoon of lime juice. Beat until frosting reaches desired consistency.
  2. Frost cupcakes, and sprinkle with graham crackers.
  3. Store in refrigerator.
Adapted from Taste of Home
Adapted from Taste of Home
Seasoned to Impress https://seasonedtoimpress.com/