Easy Entertaining – FoodWatcher

Flourless Pistachio Cake with Chocolate Ganache

I’d like you to meet your new favorite cake: it’s (naturally) bright green, loaded with nutty pistachio flavor, and topped with a silky smooth layer of chocolate ganache for good measure. And did I mention it’s completely flourless? Made with a mix of pistachio and almond flours, sugar, whole eggs, and fat (in this case […]

The post Flourless Pistachio Cake with Chocolate Ganache first appeared on Love and Olive Oil.

Made with a mix of pistachio and almond flours, sugar, whole eggs, and fat (in this case a mix of butter and olive oil), this naturally gluten-free cake comes together into a delicate and tantalizingly textured cake, topped with a luscious layer of dark chocolate ganache and a border of slivered pistachios.

Cake server lifting a cut slice of Flourless Pistachio Cake with a bright green interior and a layer of chocolate ganache on top.

Happy National Pistachio Day! Indeed, February 26 is officially designated as a day of celebration for this little green nut. Did you know the pistachio is known as the “happy nut” in China and the “smiling nut” in the Middle East? What an apt name as I can’t help but smile when that bright green color makes an appearance.

I figured the best way to celebrate this under-rated holiday would be with the greenest, most pistachio-packed cake possible, and this flourless wonder certainly fits the bill: made with pistachio flour, pistachio extract for flavor, and a sprinkling of slivered green pistachios for decoration on top (you know what they say, triple the pistachio, triple the fun!)

Clearly I’m having a moment with pistachio, from my ultimate pistachio lover’s gelato to a stunning pistachio cheesecake to this ridiculously good pistachio créme brûlée (ok, maybe more than a moment… it’s safe to say I’m definitely in my pistachio era and don’t see myself moving on anytime soon).

But out of dozens of pistachio dessert recipes, this might just be my favorite one yet. Once you try it for yourself I think you’ll see why!

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Warm Sautéed Olives with Lemon & Rosemary

Ordinary olives? No, siree! Take your next antipasto spread from basic to brilliant with these warm sautéed olives with lemon and rosemary. Simply sautéing whole olives in extra virgin olive oil and serving them warm brings out their most flavorful characteristics; with the addition of fresh lemon peel and sprigs of verdant rosemary, they are […]

The post Warm Sautéed Olives with Lemon & Rosemary first appeared on Love and Olive Oil.

Ordinary olives? No, siree! Take your next antipasto spread from basic to brilliant with these warm sautéed olives with lemon and rosemary.

Simply sautéing whole olives in extra virgin olive oil and serving them warm brings out their most flavorful characteristics; with the addition of fresh lemon peel and sprigs of verdant rosemary, they are are oh so juicy and simply bursting with flavor.

Turquise ceramic dish with warm mixed color olives, shiny with pieces of lemon peel and fresh rosemary, on a turquoise background.

I’ve always loved to snack on olives (the fact that I felt like I had my own personal olive brand possibly had something to do with that).

But as much as I love olives of all kinds, I have to say that warm olives are truly a revelation—the heat allows the true flavors of the olives to shine, while allowing the firm flesh to absorb even more flavor from the olive oil, lemon, and rosemary it’s cooked with.

It’s almost magical, how much better olives become by simply warming them.

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Mini Pumpkin Pies

What’s better than pumpkin pie? An entire pumpkin pie in ONE bite! All the classic spices and glorious pumpkin in a mini shortbread crust for poppable Fall flavor.

The post Mini Pumpkin Pies appeared first on My Baking Addiction.

These simple and delicious mini pumpkin pies are just about the only thing better than a traditional pumpkin pie. These bite-size beauties will amaze your holiday guests!

Three mini pumpkin pies garnished with whipped cream on a white plate.

You guys all know that my FAVORITE season of the year is fall. If it’s pumpkin and spice and everything nice, I’m all in.

I mean, in case you hadn’t noticed by the number of pumpkin recipes I’ve made over the years.

These bite-size mini pumpkin pies have been a fan favorite for years. This year, I decided to spruce up the post with new photos to show you just how simple and delicious they are.

What could be better than my favorite kind of fall pie? My favorite kind of fall pie in bite-size form.

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The post Mini Pumpkin Pies appeared first on My Baking Addiction.

Pistachio Sour Cream Cheesecake

Pistachio lovers… this one’s for you: with a green and nutty pistachio flavored filling, creamy sour cream topping, and a sweet and salty pistachio cookie crust. Gorgeous and green and oh-so-delicious, this pistachio cheesecake is made with sour cream in the filling for a silky smooth texture, plus a sour cream topping for a perfectly […]

The post Pistachio Sour Cream Cheesecake first appeared on Love and Olive Oil.

Pistachio lovers… this one’s for you: with a green and nutty pistachio flavored filling, creamy sour cream topping, and a sweet and salty pistachio cookie crust.

Gorgeous and green and oh-so-delicious, this pistachio cheesecake is made with sour cream in the filling for a silky smooth texture, plus a sour cream topping for a perfectly creamy finish (no water bath necessary!)

Perfectly cut slices of Pistachio Sour Cream Cheesecake with a green-tinted filling, sour cream layer, and a border of chopped green pistachios.

My pistachio obsession continues.

Now that you’ve got a batch of homemade pistachio butter in your fridge (assuming, of course, that you haven’t completely devoured it yet), this pistachio cheesecake is the perfect use for it.

The cheesecake filling is incredibly simple, made from cream cheese, sugar, sour cream, whole eggs, and pistachio butter for flavor and color. Each bite is super creamy (dare I say, the creamiest) and with a nutty, buttery pistachio flavor that contrasts perfectly with the tangy cream cheese.

For even more pistachio flavor (because if some is good, more is better) I added chopped nuts to the crust, and sprinkled even more chopped pistachios on top for garnish, so every bite is chock full of pistachio flavor.

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Strawberry Passionfruit Lemonade

Welcome summer with this refreshing twist on a classic lemonade, made with Meyer lemons, fresh passionfruit juice, and a ruby red strawberry syrup for the perfect amount of sweetness and strawberry flavor. Sure lemonade is refreshing, but have you ever tried strawberry passionfruit lemonade? The unique combination of fruit results in an extra tart, bright […]

The post Strawberry Passionfruit Lemonade first appeared on Love and Olive Oil.

Sure lemonade is refreshing, but have you ever tried strawberry passionfruit lemonade? The unique combination of fruit results in an extra tart, bright fruity flavor that folks of all ages will adore.

Three glasses with pretty ombre colored Strawberry Passionfruit Lemonade, with black passionfruit seeds speckled throughout and cut lemons and strawberries scattered around.

We’ve had a lovely spring here in Nashville, but the heat and humidity are definitely upon us now. In this kind of weather there are few things more refreshing than an ice-cold glass of homemade lemonade.

If that lemonade is gussied up with strawberry and passionfruit… well, I’m not complaining (really, it’s all of my favorite flavors in one dewy glass!)

It’s one of those recipes that is ripe for adaptation too (get it? ripe?) whether you use sparkling instead of still water, replace the strawberries with blueberries or blackberries, or even add a splash (or more than a splash) of something boozy for an adults-only variation.

Pouring strawberry syrup into 3 glasses filled with ice and a bright yellow lemon passionfruit juice.

This is an adaptation of my Passion Fruit Meyer Lemonade recipe from a few years back. The main difference being the addition of strawberries, which are cooked down with the sugar syrup. This version also has a bit more lemon juice to passionfruit, mainly because passionfruit is a bit of a rare find these days and I wanted to preserve the precious little I have, but also to give a better balance of flavors and tartness to the final product.

The flavors in this recipe are beautifully balanced; as much as I love strawberry I didn’t want that to be the the only thing you tasted. Instead, you should get equal amounts of strawberry as you do the passionfruit and Meyer lemon.

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