CHOCOLATE PISTACHIO BREAD
Make and share this Chocolate Pistachio Bread recipe from Food.com.
Provided by KeyWee
Categories Quick Breads
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Grease bottom and sides of a 9x5x3 loaf pan with shortening.
- Mix sugar, butter, milk and egg in a large bowl until well blended.
- Stir in remaining ingredients, except decorating sugar.
- Pour batter into loaf pan.
- Sprinkle with decorating sugar, if desired.
- Bake 50 to 55 minutes or until toothpick inserted in center of loaf comes out clean.
- Cool 10 minutes in pan.
- Loosen sides of loaf from pan and remove loaf to a wire rack to cool.
- Cool 2 hours before slicing.
CHOCOLATE-ESPRESSO-PISTACHIO BISCOTTI
I had some pistachios in the freezer that I needed to use up and I developed this recipe. I think it came out quite nicely, not too sweet. Hazelnuts or almonds can be substituted for the pistachios (make sure to toast them first). Let me know what you think!
Provided by evelynathens
Categories Dessert
Time 1h10m
Yield 40 biscotti
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Grease a large rectangular baking pan with a light coating of olive oil.
- Sift all dry ingredients together.
- In small bowl, dissolve espresso powder in 1/3 cup water.
- Add eggs and olive oil and beat with a whisk until well-combined.
- Pour wet ingredients into dry, add pistachios and (yes, I do this by hand) start mixing the flour gently into the liquids until all the ingredients have been incorporated and you have a malleable dough.
- If the dough is a bit sticky, sprinkle over 1 tablespoonful of flour and turn dough into the flour to coat.
- Knead the flour in.
- The dough should now be malleable without being sticky.
- If it is still sticky, repeat with another tablespoonful of flour.
- Cut dough into 3 equal pieces and shape into logs that are about 12 inches long and 2 ½ inches wide (every persons logs are slightly different they will spread while baking so have a good distance between them).
- Bake for 30 minutes.
- The biscotti will have risen only slightly, spread out some, and have a cracked surface.
- Cool completely.
- Preheat oven to 300 degrees F.
- With a serrated bread knife and a straight, downwards motion, cut biscotti at just under ½ inch intervals on the diagonal.
- (this will leave you with 6 not-so-nice-looking end pieces that you can munch on there and then) Place the pieces, cut side down, back in the baking pan.
- Not all the pieces may fit, in which case youll have to bake a second pan's worth after the first.
- Staggering two pans is not suggested unless you have a convection oven and can use that feature to make sure there is even heat distributed within the oven.
- Bake 15 minutes, turn pieces over, bake 15 minutes longer.
- Cool completely and keep in an airtight container.
PISTACHIO QUICK BREAD
I love making many of these special loaves to give away for the holidays. They also freeze well so it is easy to pull out for unexpected guests. -Judy Fischer, Green Bay, Wisconsin
Provided by Taste of Home
Time 55m
Yield 2 loaves (12 slices each).
Number Of Ingredients 8
Steps:
- In a large bowl, combine cake and dry pudding mixes. Add the eggs, sour cream, water and oil; beat until blended (batter will be thick). , Combine sugar and cinnamon. Spoon half of the batter into 2 greased 8x4-in. loaf pans; sprinkle each with 2 tablespoons cinnamon sugar. Spread with remaining batter; sprinkle with remaining cinnamon sugar. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 169 calories, Fat 7g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 218mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 0 fiber), Protein 2g protein.
CHOCOLATE AND PISTACHIO WHILIGIG BUNS
I found this yummy sounding recipe on the New York Times website. I haven't tried it yet, but I adore pistachios, and can't wait!
Provided by Mirj2338
Categories Yeast Breads
Time 1h10m
Yield 20 serving(s)
Number Of Ingredients 14
Steps:
- To prepare the dough, heat oven to 450 degrees.
- In a large bowl, combine 5 cups flour, sugar, salt and yeast.
- In a small saucepan, combine 7 1/2 tablespoons butter and the milk, and place over low heat until lukewarm.
- In a medium bowl, beat eggs lightly, and then whisk in milk mixture.
- Stir the liquid ingredients into dry ingredients.
- Using a mixer with a dough hook, or by hand, knead dough until smooth and springy, adding more flour if necessary.
- Form into a ball, and place in an oiled bowl.
- Cover with plastic wrap, and let rise in a warm place until double in size, about 30 minutes.
- Punch down dough.
- Line a 13-by-10-inch baking pan with parchment paper.
- On a lightly floured surface, roll out one-third of the dough, and place in pan.
- Roll out remaining dough to a rectangle about 20 by 10 inches.
- To make filling, mix together the butter and sugar to make a paste.
- Spread paste evenly over large rectangle of dough.
- Chop pistachios until splintery, and sprinkle evenly over dough.
- Top with chocolate chips.
- Starting from longest side, carefully roll up dough so it looks like a long sausage.
- Cut dough into 20 slices, each 3/8 inch thick, and arrange with a cut side up on top of dough in pan.
- Brush buns with beaten egg, and let them sit in a warm place until puffed up and snugly filling pan, about 15 minutes.
- Bake until buns are risen and golden brown, 20 to 25 minutes.
- Remove from baking pan to cool on a rack.
- Serve warm.
- Makes 20 buns.
PISTACHIO SHORTBREAD
Provided by Melissa Clark
Categories Food Processor Nut Dessert Bake Freeze/Chill Pistachio Vanilla Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 60 cookies
Number Of Ingredients 7
Steps:
- Mix flour, powdered sugar, and salt in processor. Add butter, pistachios, egg yolk, and vanilla. Using on/off turns, mix until moist ball forms. Transfer dough to work surface. Divide dough in half. Form each dough half into 8 x 1 1/4-inch log (if dough is too soft, chill until firm, about 30 minutes). Wrap logs in plastic; refrigerate until firm, about 4 hours. DO AHEAD Can be made 5 days ahead; keep chilled.
- Preheat oven to 325°F. Slice logs into 1/4-inch-thick rounds, rolling log after every few slices to retain round shape. Place rounds on ungreased baking sheets, spacing 1 inch apart. Bake shortbread until barely golden, about 18 minutes. Cool shortbread on baking sheets. DO AHEAD Shortbread can be made up to 4 days ahead. Store shortbread in airtight container at room temperature.
CHERRY, CHOCOLATE, AND PISTACHIO ZUCCOTTO
Leftover panettone can be put to great use! Here is my recipe for cherry, chocolate, and pistachio 'zuccotto'. Using ricotta, vin santo, and candied fruits, this is sure to deliver an authentic Italian experience, and even better, there is no cooking involved!
Provided by NazarBlue
Categories Bread Yeast Bread Recipes
Time 8h31m
Yield 10
Number Of Ingredients 10
Steps:
- Line a large bowl with plastic wrap to make a mold.
- Slice 1/2 inch off the top and bottom of the panettone. Cut another horizontal slice off the top. Slice remaining panettone vertically; cut each vertical slice in half.
- Mix ricotta cheese, mascarpone cheese, pistachio nuts, candied fruit, sugar, and dark chocolate together to make the filling. Mix in cherries to create a marbled effect.
- Lay the top panettone slice in the bottom of the mold. Sprinkle vin santo on top. Arrange vertical halves around the side of the bowl, overlapping slightly if needed. Sprinkle with more vin santo. Spoon 1/2 the ricotta mixture into the center, smoothing into corners using the back of a spoon. Lay second panettone slice on top; sprinkle with vin santo. Add remaining ricotta mixture, again smoothing down with the spoon. Cover with the bottom slice. Drizzle more vin santo and reserved cherry syrup on top.
- Cover with plastic wrap and place a plate on top. Add bags of beans to press down on zuccotto. Refrigerate until set, 8 hours to overnight.
- Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
- Invert zuccotto onto a serving plate and peel off plastic wrap. Drizzle melted chocolate over the top.
Nutrition Facts : Calories 506 calories, Carbohydrate 56.1 g, Cholesterol 48.2 mg, Fat 25.9 g, Fiber 3.4 g, Protein 10.2 g, SaturatedFat 9.9 g, Sodium 214.6 mg, Sugar 30.3 g
PISTACHIO BREAD
Another recipe that I have no clue where I got it from. Really good in the morning with coffee and the morning newspaper.
Provided by mandabears
Categories Breads
Time 1h10m
Yield 2 loaves
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Grease or spray 2 loaf pans.
- Layer batter and crumb mixture evenlly between the loaf pans, end with crumb mixture on top.
- Use a butter knife to marble the layers.
- Bake for 1 hour or until toothpick inserted in middle comes out clean.
Nutrition Facts : Calories 2536.5, Fat 129.1, SaturatedFat 29.7, Cholesterol 478.7, Sodium 1922.2, Carbohydrate 320.9, Fiber 7.3, Sugar 218.9, Protein 36.4
PISTACHIO BREAD
Make and share this Pistachio Bread recipe from Food.com.
Provided by grandma2969
Categories Quick Breads
Time 1h
Yield 18 slices
Number Of Ingredients 9
Steps:
- mix first set of ingredients for the bread and pour 1/2 of the batter into 2 9x5" loaf pans.
- put layer of topping ingredients which has been well blended , then cover with remaining batter.
- bake at 350* for 45 minutes -- .
Nutrition Facts : Calories 238.6, Fat 13.2, SaturatedFat 3.4, Cholesterol 53.2, Sodium 211.9, Carbohydrate 27.6, Fiber 0.5, Sugar 16.8, Protein 3.1
CHOCOLATE-PISTACHIO BREAD
Love chocolate? Indulge one sweet and nutty slice at a time.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h20m
Yield 24
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Grease bottom and sides of 9x5-inch loaf pan with shortening.
- In large bowl, mix granulated sugar, butter, milk and egg until well blended. Stir in remaining ingredients except sugar crystals. Pour into pan. Sprinkle with sugar crystals.
- Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours, before slicing.
Nutrition Facts : Calories 150, Carbohydrate 16 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Slice, Sodium 100 mg, Sugar 8 g, TransFat 0 g
PISTACHIO BREAD
Simple, easy and quick are three words I'd use to describe this Pistachio Bread with almond icing. It all starts with a cake mix, a pudding mix and a little love and soon you'll be biting into a little slice of heaven.
Provided by Janelle
Time 1h
Number Of Ingredients 14
Steps:
- Preheat oven to 350*F
- Grease two bread pans with a spray oil or butter.
- In a small bowl combine white sugar and cinnamon, mix well.
- Pour cinnamon sugar into loaf pan and gently shake it all around coating the bottom and sides of pan. Coat both pans..
- In a medium bowl, combine cake mix, pistachio pudding mix (dry), eggs, oil, water & sour cream.
- Add additional green food coloring if you wish for your bread to be a darker green. Mine is a lime green color, mix well.
- Batter will be very thick. Pour half the batter into each pan. Spread smoothly on top in preparation for baking.
- Bake for 45 minutes or until a toothpick inserted into the middle of the bread comes out clean.
- Let bread rest for 5 minutes before removing from pans and allowing to fully cool on a wire rack.
- Once cake is fully cooled, make icing.
- In a small bowl with a hand whisk, combine vanilla extract, almond extract & milk. Mix well.
- Add powdered sugar 1/2 cup at a time, mixing well after each addition.
- After icing is mixed pour over bread.
- Top immediately with chopped pistachios as icing will dry quickly.
Nutrition Facts : Calories 222 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 44 milligrams cholesterol, Fat 7 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 218 grams sodium, Sugar 26 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
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