CHERRY PISTACHIO COOKIES
Dried cherries, crunchy nuts, bits of orange, white chocolate-there's a lot to love in this cookie! It's very different from any I've had before. -Kathy Harding, Richmond, Missouri
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and orange zest. In another bowl, whisk flour, baking soda and cream of tartar; gradually beat into creamed mixture. Stir in cherries and pistachios., Divide dough in half ; shape each into an 11-in.-long roll. Wrap in plastic; refrigerate at least 2 hours or until firm., Preheat oven to 375°. Unwrap and cut dough crosswise into 1/2-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 8-10 minutes or until edges are light golden brown. Remove from pans to wire racks to cool completely. Frost cookies with melted white chocolate; let stand until set., To Make Ahead: Dough can be made 2 days in advance. Wrap in plastic and place in a resealable bag. Store in the refrigerator., Freeze option: Place wrapped rolls in a resealable plastic freezer bag and freeze. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand 15 minutes at room temperature before cutting. Bake as directed, increasing time by 1-2 minutes. Decorate as directed.
Nutrition Facts : Calories 130 calories, Fat 7g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 41mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 0 fiber), Protein 2g protein.
DRIED CHERRY AND PISTACHIO CUPCAKES
Betty Crocker™ Super Moist™ cake mix and frosting come together in these delicious cupcakes that are garnished with cherries and nuts - a perfect dessert to treat a crowd.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 24
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, beat cake mix, water, oil and egg whites on low speed 30 seconds. Beat on medium speed 2 minutes. Beat in cream cheese until blended. In small bowl, toss 1 cup cherries and 1/2 cup nuts with flour; stir into batter. Divide batter evenly among muffin cups, filling each about two-thirds full.
- Bake 20 to 24 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
- Frost cupcakes with vanilla frosting. Garnish with 3/4 cup cherries and 1/2 cup nuts.
Nutrition Facts : Calories 370, Carbohydrate 60 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 47 g, TransFat 0 g
CHERRY-PISTACHIO BISCOTTI
Provided by Katie Lee Biegel
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Using a stand mixer, beat the butter and the sugar together until fluffy, about 5 minutes. Add the eggs, one at a time, incorporating each egg fully before adding the next. Add the vanilla. In a small bowl, whisk together the flour, baking powder and salt. With the mixer on low, stir the flour mixture into the butter mixture until just combined. Stir in the dried cherries and pistachios. Cut the dough in half and place the dough on the prepared baking sheet. Shape into 2 logs, each about 12 inches long.
- Bake until just starting to brown at the edges, about 20 minutes. Cut each log on the diagonal into 1/2-inch-wide slices. Place the slices back on the baking sheet. Bake on the first side for 5 minutes. Remove, turn the biscotti over to the second side and bake until the biscotti are crisp, an additional 5 minutes. Let cool.
CHERRY-PISTACHIO TEA CAKES
Provided by Food Network Kitchen
Time 35m
Yield 12 tea cakes
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
- Pulse the pistachios, flour, baking powder and salt in a food processor until finely ground.
- Whisk the confectioners' sugar and eggs in a large bowl, then whisk in the pistachio mixture until just combined. Stir in the melted butter until just incorporated.
- Spoon 2 tablespoons batter into each muffin cup. Bake until slightly puffed and just beginning to set, about 8 minutes. Place 1 or 2 cherries in the center of each cake and continue baking until the cakes feel springy and the edges are lightly browned, 10 to 12 more minutes. Transfer to a rack and let cool 10 minutes in the pan, then remove from the pan to cool completely. Dust with confectioners' sugar.
CHOCOLATE-CHERRY CUPCAKES
If you're a fan of chocolate and cherry, then these cupcakes are for you! Start by making a quick cherry compote to use in both the cupcakes and the frosting for maximum cherry flavor! The cherry buttercream recipe makes enough to generously frost the cupcakes, so keep that in mind when making it!
Provided by Kim
Time 1h40m
Yield 24
Number Of Ingredients 21
Steps:
- Bring cherries, sugar, and lemon juice to a simmer in a medium pot over medium-low heat. Cook until sugar is dissolved, stirring frequently. Remove 2 tablespoons of cherry juice from the pot and place in a small bowl. Stir in cornstarch until thoroughly combined. Add cornstarch mixture to the pot and simmer until thickened and slightly reduced, about 5 minutes more.
- Remove compote from heat and cool completely. Measure out 1 cup for the cupcake batter. Reserve remaining compote, about 6 tablespoons, for the frosting.
- Preheat the oven to 350 degrees F (175 degrees C). Line or grease two standard 12-cup muffin tins.
- Whisk flour, cocoa powder, baking soda, baking powder, and salt together in a medium bowl. Set aside.
- Beat brown sugar, butter, and white sugar together in a large bowl until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract. Mix in 1/3 of the flour mixture, stirring until just combined. Pour in 1/2 of the sour cream and cooled coffee; mix until just combined.
- Continue alternating additions of the flour mixture with sour cream and coffee, beginning and ending with the flour mixture, until batter is smooth. Do not overmix. Gently fold in 1 cup cherry compote. Fill each prepared muffin cup 2/3 full of batter.
- Bake in the preheated oven until the tops of the cupcakes spring back lightly when touched, 15 to 18 minutes. Cool in the tins for a few minutes before removing to a wire rack to cool completely.
- Prepare cherry buttercream while the cupcakes are cooling. Beat butter in a large bowl until light and fluffy. Add powdered sugar, 1 cup at a time, beating well after each addition. Mix in vanilla and salt. Add 2 tablespoons of cherry compote and beat on medium-high speed until thoroughly combined. Repeat twice more with remaining cherry compote, beating well after each addition. Add heavy cream and beat until frosting is fluffy, 2 to 3 minutes.
- Spread or pipe frosting over the cooled cupcakes.
Nutrition Facts : Calories 337.5 calories, Carbohydrate 50.8 g, Cholesterol 51.9 mg, Fat 15.1 g, Fiber 1.7 g, Protein 2.9 g, SaturatedFat 9.3 g, Sodium 214.9 mg, Sugar 39.4 g
More about "dried cherry and pistachio cupcakes recipes"
CHERRY CUPCAKES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.4/5 (23)Total Time 1 hr 56 minsServings 12Calories 190 per serving
- Preheat the oven to 350°F. Grease a 12-cup muffin pan, or line with papers., Using a food processor or blender, finely chop the dried cherries with 1/4 cup of the sugar., Beat the butter and remaining sugar until the mixture lightens in color and texture, about 90 seconds., Add the oil, and beat until the mixture is light, around 60 seconds., Beat in the sugar/cherries, cake enhancer, salt, baking powder, baking soda, almond extract, and cherry concentrate., Beat in the eggs one at a time, scraping the bottom and sides of the bowl after each addition., Gently beat in the flour, alternating it with the milk., Divide the batter among the cups.
- Bake for 18 to 20 minutes, until cupcakes are very light brown and test done with a cake tester., Remove the cupcakes from the oven and after 5 minutes, transfer them to a rack to cool completely., To make the frosting, make our Quick Buttercream Frosting, substituting 2 tablespoons cherry concentrate for 2 tablespoons of the milk.
CHERRY AND PISTACHIO CUPCAKES | BAKING MAD
From bakingmad.com
5/5 (2)Total Time 35 minsServings 12
CHERRY PISTACHIO CUPCAKES - SUGAR SALT MAGIC
From sugarsaltmagic.com
5/5 (3)Total Time 1 hr 15 minsCategory Afternoon Tea, Dessert, Snack, SweetsCalories 548 per serving
CHERRY CHOCOLATE PISTACHIO TRAIL MIX
From cupcakesandkalechips.com
EASY PISTACHIO CUPCAKES WITH PISTACHIO …
From dailydishrecipes.com
PISTACHIO CUPCAKES WITH STRAWBERRY FROSTING
From sallysbakingaddiction.com
PISTACHIO MUFFINS WITH DRIED CHERRIES
From honeybunchhunts.com
DRIED CHERRY AND PISTACHIO CUPCAKES | RECIPE | DESSERTS, PISTACHIO ...
From pinterest.com
CHERRY AND PISTACHIO TRAYBAKE | BRITISH RECIPES | GOODTO
From goodto.com
13+ BEST DRIED CHERRY RECIPES - CARAMEL AND CASHEWS
From caramelandcashews.com
CRISP CHOCOLATE CHIP COOKIES WITH DRIED CHERRIES AND PISTACHIOS
From williams-sonoma.com
CHERRY-PISTACHIO BISCOTTI RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
ROSE AND PISTACHIO CUPCAKES | SNACK RECIPES | GOODTO
From goodto.com
CHERRY AND PISTACHIO DESSERT RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
CHERRY AND PISTACHIO TRAYBAKE | BRITISH RECIPES | GOODTO
From cheapto.net-freaks.com
PISTACHIO CHRISTMAS CUPCAKES WITH CHERRIES RECIPE
From savvysavingcouple.net
CHERRY AND PISTACHIO BISCOTTI | ITALIAN RECIPES | GOODTO
From cheapto.net-freaks.com
MUFFINS RECIPE - CHERRY, CHOCOLATE AND PISTACHIO MUFFINS
From bookscookslooks.com
You'll also love