Today’s offering is in keeping with Spring and St. Patty’s Day–Pistachio Cookies!

Ingredients

1/2 cup butter, softened

1/2 cup vegetable oil

1/2 cup confectioners’ sugar

2 large eggs, room temperature

1 teaspoon almond extract

1 to 3 drops green food coloring

2 cups all-purpose flour

1 package (3.4 ounces) instant pistachio pudding mix

1/2 teaspoon baking soda

1/2 teaspoon cream of tartar

1/8 teaspoon salt

1/2 cup chopped pistachios or pecans

1/2 cup green colored sugar

Directions

In a large bowl, beat the butter, oil and confectioners’ sugar until blended (mixture will clump together). Add eggs, 1 at a time, beating well after each addition. Beat in extract and food coloring.

Combine the flour, pudding mix, baking soda, cream of tartar and salt; gradually add to creamed mixture. Stir in nuts. Cover and refrigerate for 1 hour. Preheat oven to 375°.

Shape into 1-in. balls; roll in colored sugar. Place 2 in. apart on ungreased baking sheets. Bake for 7-9 minutes or until cookies are set. Cool for 1 minute before removing to wire racks. Store in an airtight container.

ENJOY!

Pistachios are rich in various nutrients and may support weight loss, gut health, blood sugar management, and heart health. They can be enjoyed in many recipes. Pistachio nuts are not only tasty and fun to eat, but also highly nutritious. In fact, these edible seeds of the Pistacia vera tree contain healthy fats and are a good source of protein, fiber, and antioxidants. Pistachio intake can be traced back nearly 300,000 years. Nowadays, they’re very popular in many dishes, including ice cream and desserts.

Here are 9 evidence-based health benefits of pistachios.

1 Loaded with nutrients

Pistachios are very nutritious, with a 1-ounce (oz), or 28-gram (g), serving of about 49 pistachios containing the following nutrients:

Calories: 159

Carbs: 8 g

Fiber: 3 g

Protein: 6 g

Fat: 13 g

Potassium: 6% of the Daily Value (DV)

Phosphorus: 11% of the DV

Vitamin B6: 28% of the DV

Thiamine: 21% of the DV

Copper: 41% of the DV

Manganese: 15% of the DV

Notably, pistachios are one of the most Vitamin B6-rich foods available. Vitamin B6 is important for several bodily functions including blood sugar regulation and the formation of hemoglobin, a molecule that carries oxygen in red blood cells. Pistachios are also rich in potassium, with 1 oz containing more potassium than half of a banana.

2 High in antioxidants

Antioxidants are molecules that help prevent cell damage and play a key role in reducing the risk of certain health conditions, such as cancer. Pistachios are a great source of antioxidants. They may also contain a higher amount than other varieties of nuts and seeds, according to some older studies. Pistachios are especially rich in lutein and zeaxanthin, two important antioxidants for eye health. These compounds help protect your eyes from damage caused by blue light and age-related macular degeneration, a condition in which your central vision is impaired or lost. They’re also rich in polyphenols and tocopherols, two types of antioxidants that may help protect against cancer and heart disease.

3 Low in calories yet high in protein

While nuts have many health benefits, they’re typically high in calories. If you’re managing your calorie intake, this could make it more difficult to fit them into your diet.  However, pistachios are among the lowest-calorie nuts. Each oz (28 g) of pistachios contains 159 calories, compared with 185 calories in walnuts and 196 calories in pecans. Protein also comprises about 14% of their calorie content, making pistachios second only to almonds when it comes to protein content. Plus, pistachios are rich in essential amino acids, which must be obtained through diet because your body cannot produce them.

4 May aid weight loss

Despite being an energy-dense food, pistachios are a great weight-loss-friendly food. Pistachios are rich in fiber and protein, both of which may contribute to weight loss by increasing feelings of fullness and helping you eat less. A 2020 review of 11 studies found that regular consumption of pistachios may be linked to a reduction in body mass index (BMI), which is used to estimate body fat. However, pistachios were not associated with changes in body weight or belly fat. A 2020 study also found that participants who ate pistachios experienced reductions in blood pressure, ate fewer sweets, and increased their fiber intake, all factors that may contribute to weight loss.  Another factor possibly contributing to pistachios’ weight loss properties is that their fat content might not be fully absorbed. Part of their fat content may be stuck within their cell walls, preventing it from being digested in the gut.  Lastly, in-shell pistachios may be good for mindful eating, as shelling the nuts takes time and slows the eating rate. A 2011 study found that individuals who ate in-shell pistachios consumed 41% fewer calories than those who ate shelled pistachios.

5 Promote healthy gut bacteria

Pistachios are high in fiber, with one serving containing 3 g. Fiber moves through your digestive system mostly undigested, and some types of fiber are digested by the good bacteria in your gut, acting as prebiotics. Gut bacteria then ferment the fiber and convert it into short-chain fatty acids, which may have several health benefits, including a reduced risk of developing digestive disorders, cancer, and heart disease. Butyrate is perhaps the most beneficial of these short-chain fatty acids.  In one 2014 study, eating pistachios increased the number of butyrate-producing bacteria in the gut to a greater extent than eating almonds.

6 May lower cholesterol and blood pressure

Pistachios may reduce your risk of heart disease in various ways. For instance, they could help lower blood cholesterol and improve blood pressure. Many studies on pistachios and blood lipids involve replacing part of the calories in a diet with pistachios. Up to 67% of the studies in a 2016 review found reductions in total and LDL (bad) cholesterol and increases in HDL (good) cholesterol. Meanwhile, none of these studies observed that eating pistachios harmed the blood lipid profile. Pistachios may also lower blood pressure more than other nuts. A 2015 review of 21 studies found that eating pistachios reduced systolic blood pressure by 1.82 millimeters of mercury (mmHg) and decreased diastolic blood pressure by 0.8 mmHg.

7 May promote blood vessel health

The endothelium is the inner lining of blood vessels. It’s important that it works properly, as endothelial dysfunction is a risk factor for heart disease. Vasodilation is the widening or dilating of blood vessels. Endothelial dysfunction is characterized by reduced vasodilation, which leads to decreased blood flow and increased blood pressure. Nitric oxide is a compound that plays an important role in vasodilation. It causes blood vessels to dilate by signaling the smooth cells in the endothelium to relax. Like most nuts, pistachios are a source of the amino acid L-arginine, which is converted into nitric oxide in the body. Therefore, these tiny nuts may play an important role in promoting blood vessel health. A 2014 study in 42 people who consumed 1.5 oz (40 g) of pistachios a day for 3 months showed improvements in markers of endothelial function and vascular stiffness. Proper blood flow is important for many bodily functions, including erectile function. In a 2019 study, regular consumption of nuts, including pistachios, was associated with improvements in sexual desire and orgasmic function in males.

8 May help lower blood sugar

Despite having a higher carb content than most nuts, pistachios have a low glycemic index. This means they don’t cause large blood sugar spikes. Research suggests that eating pistachios may help promote blood sugar regulation.  A 2020 review of six studies concluded that pistachios could significantly reduce fasting blood sugar and improve insulin resistance in people with type 2 diabetes, prediabetes, or metabolic syndrome. A 2024 study also found that eating 57 g of pistachios after dinner may be a good nighttime snack for people with prediabetes. Eating pistachios between dinner and bedtime had similar effects on glycemic, lipid, and blood glucose levels as traditional care.  Pistachio nuts are also rich in antioxidants, carotenoids, and phenolic compounds, all of which are beneficial for blood sugar regulation.

9 Delicious and fun to eat

Pistachios can be enjoyed in a variety of ways, such as:

on their own as a convenient, tasty snack

a garnish on pizzas, salads, fish, and desserts

in baking, such as in cheesecakes

in pesto or nut butters.

SOURCE: HEALTHLINE.COM

Today’s offering is a cookie I never heard of before—Hot Chocolate Cookies!

(There are many recipes for this cookie, but this one uses mini marshmallows while other recipes use what looks to be freeze dried marshmallow bits.  Many commenters to those recipes note the inability to find those bits anymore.)

Ingredients  

1/2 cup unsalted butter

3/4 cup chocolate chips

3/4 cup brown sugar

2 eggs

2 teaspoon vanilla

2 1/2 cups all-purpose flour

1/2 cup hot chocolate mix

1 teaspoon baking powder

1/2 teaspoon salt

1 cup of tiny or mini marshmallows

1/2 cup semi-sweet chocolate chips

Instructions 

Preheat oven to 350 degrees and line a metal cookie sheet with parchment paper.

In a large microwave-safe bowl, add butter and chocolate chips.

Melt in the microwave for 30 seconds, being careful not to burn the chocolate chips. Add 10 seconds at a time until all of the chocolate is melted. Let cool for 3 minutes.

Add sugar to chocolate and mix until smooth. Add egg one at a time and mix with each one. 

Add vanilla extract and mix. 

In a small bowl, add flour, hot chocolate mix, baking powder, baking soda, and salt and whisk until combined.

Add the flour mixture to the chocolate mixture and mix just until all the flour is incorporated. Let the batter sit for about five minutes to let it absorb the flour. Fold in marshmallows and chocolate chips. 

Scoop batter onto a cookie sheet and bake for 10 minutes. 

Remove from oven and add a few mini marshmallows on top to make the cookies look prettier.

After about 10 minutes, move the cookies over to a wire rack to cool.

ENJOY!

Today is National Sticky Bun Day!  I found a great recipe for “old fashioned” sticky buns.

Ingredients

For the Dough:

6½ tablespoon granulated sugar

5½ tablespoons unsalted butter at room temperature

1 teaspoon salt

1 egg slightly beaten

1 teaspoon vanilla extract

3½ cups bread flour

2 teaspoons instant yeast

1 cup + 2 tablespoons whole milk at room temperature

For the Cinnamon Sugar:

6½ tablespoons granulated sugar

1½ tablespoons ground cinnamon

For the Caramel Glaze:

1 cup unsalted butter at room temperature

½ cup granulated sugar

½ cup light brown sugar

½ teaspoon salt

½ cup light corn syrup

1 teaspoon vanilla extract

½ cup coarsely chopped pecans

Instructions

Cream together the sugar, butter, and salt on medium-high speed in an electric mixer with a paddle attachment. Whip in the egg and vanilla extract until smooth. Then add the flour, yeast, and milk. Mix on low speed until the dough forms a ball. Switch to the dough hook and increase the speed to medium, mixing for approximately 10 minutes (or knead by hand for 12 to 15 minutes), or until the dough is silky and supple, tacky but not sticky. You may have to add a little flour or water while mixing to achieve this texture. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap. Let the dough rise at room temperature for approximately 2 hours, or until the dough doubles in size.

Meanwhile, make the Caramel Glaze: In the bowl of an electric mixer, combine the butter, granulated sugar, brown sugar, and salt, and cream together for 2 minutes on high speed with the paddle attachment. Add the corn syrup and vanilla extract, and continue to cream for about 5 minutes, or until light and fluffy.

Transfer the dough to the counter. Roll out the dough with a rolling pin, lightly dusting the top of the dough with flour to keep it from sticking to the pin. Roll it into a rectangle 18 inches wide by 9 inches long. Sprinkle the cinnamon sugar over the surface of the dough (use it all!), and roll the dough up with the long side facing you, creating a cinnamon-sugar spiral as you roll. With the seam side down, cut the dough into 12 even pieces.

Coat the bottom of a 9×13-inch baking dish with the caramel glaze, then sprinkle the pecans evenly over the surface. Lay the pieces of dough cut-side-up on top of the caramel glaze, evenly spaced throughout the pan. Cover loosely with plastic wrap and allow to rise at room temperature for 75 to 90 minutes, or until the pieces have grown into one another and have nearly doubled in size.

Make-Ahead Note: Instead of the second rise, you can place the shaped buns in the refrigerate for up to 2 days, pulling the pan out of the refrigerator 3 to 4 hours before baking to allow the dough to proof at room temperature.

Preheat the oven to 350 degrees F and adjust the oven rack to the lowest shelf.

Bake the sticky buns for 30 to 40 minutes, or until golden brown. Cool the buns in the pan for 5 to 10 minutes, and then remove them by flipping them over onto another pan or serving platter. Carefully scoop any run-off glaze back over the buns with a spatula. Wait at least 20 minutes before serving. The sticky buns are best eaten the day of baking but can be stored, covered, at room temperature for up to 2 days (see notes below on reheating).

Notes

While you may substitute all-purpose flour for the bread flour, know it will produce a slightly different texture than what you see here.

The corn syrup is a key ingredient in getting the exact right texture for the caramel glaze and I don’t recommend making any substitutions.

Make-Ahead Note: You can prepare the sticky buns through placing the rolls into the pan, then cover and refrigerate for up to 2 days before baking. Bring to room temperature prior to baking as directed in the recipe.

It’s a complicated recipe, but the results speak for themselves!!

ENJOY!

Today’s offering is Chocolate Covered Strawberries!

Ingredients

10-ounce package Ghirardelli Baking Chips Bittersweet, semi-sweet, or milk chocolate

2 pounds fresh strawberries stems attached

Instructions

Start by washing the strawberries and then drying them VERY well. It’s so important to dry the strawberries well because, as you may know, chocolate and water do not work well together! If the strawberries are the least bit wet the chocolate will not stick!

If desired, add a handful of toppings, like crushed nuts or coconut, onto their own small plates. Line a sheet pan with parchment or waxed paper.

Use a double boiler or microwave the chocolate for 30 second intervals, removing and stirring at each 30 second interval, until the chocolate has melted. Stir often, making sure not to burn the chocolate!

Holding a strawberry by the stem, dip into melted chocolate, lift and twist slightly, letting the excess chocolate fall back into the bowl. At this point you may dip the strawberry in coconut or nuts (or leave it plain) and then place the strawberry on the parchment paper. Repeat with the rest of the strawberries. 

For a white chocolate drizzled strawberry, dip a fork in the melted white chocolate and drizzle the white chocolate over the dipped strawberries.

Chill the strawberries until the chocolate sets, about 15 minutes. 

ENJOY!

Today is National Carrot Cake Day, so of course, today’s offering is carrot cake!

Ingredients

2 cups all-purpose flour

2 cups sugar

2 teaspoons ground cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

3 large eggs, room temperature

1-1/2 cups canola oil

2 cups finely grated carrots

1 teaspoon vanilla extract

1 cup well-drained crushed pineapple

1 cup sweetened shredded coconut

1 cup chopped nuts

CREAM CHEESE FROSTING:

6 ounces cream cheese, softened

6 tablespoons butter, softened

3 cups confectioners’ sugar

1 teaspoon vanilla extract

Additional chopped nuts

Directions

In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt. Add the eggs, oil, carrots and vanilla; beat until combined. Stir in pineapple, coconut and nuts.

Pour into a greased 13×9-in. baking pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

For frosting, in a small bowl, beat cream cheese and butter until light and fluffy, 5-7 minutes. Add the confectioners’ sugar and vanilla; beat until smooth. Frost cake. Sprinkle with additional nuts. Store in the refrigerator.

ENJOY!

Today’s offering is my go-to Chocolate Cake!  It’s rich and flavorful and has coffee IN IT!

Ingredients

2 cups flour

1 tsp salt

1 tsp baking powder

2 tsp baking soda

¾ cup cocoa

2 cups sugar

1 cup vegetable oil

1 cup hot coffee

1 cup milk

2 eggs

1 tsp Vanilla Extract

Instructions

Preheat oven to 350 degrees. Grease and flour cake pans.

In a large mixing bowl, add flour, salt, baking powder, baking soda, cocoa, and sugar and stir until combined.

Mix in vegetable oil, coffee, and milk. Mix for approximately two minutes.

Add eggs and vanilla extract and continue to mix on medium speed for about two more minutes.

Pour cake batter into cake pans and bake for 30-40 minutes. Your cake is done when an inserted tooth pick comes out clean. Cool about 10-15 minutes in the pan, then turn out onto wire rack. 

I frost with a homemade icing and then, after we have a slice for dessert, I slice the cake in half.  I cut each half into flat slices and par-freeze them on a wax paper lined cookie sheet for about a half hour.  Then I wrap the slices in waxed paper and freeze in a Ziploc bag.  That way when hubby and I want dessert, we have an easy one that doesn’t mean we have a big cake sitting around that we have to finish.

Today’s offering is Caramel Apple Pecan Coffeecake!

Ingredients

Caramel Apple Filling

1½ cups honeycrisp apples, peeled + diced

¼ cup brown sugar

2 tablespoon caramel sauce

½ teaspoon cinnamon

Cake Batter

2 cups flour

¾ cup brown sugar, lightly packed

1 tablespoon baking powder

½ teaspoon salt

⅔ cup milk

1 large egg

⅓ stick unsalted butter, melted

Pecan Topping

2 tablespoon brown sugar

2 tablespoon flour

1 teaspoon cinnamon

pinch salt

2 tablespoon unsalted butter, melted

½ cup pecans, chopped

To serve

¼ cup caramel sauce

Instructions

Preheat oven to 375°F. Line the bottom of a 9″ springform pan with parchment (to easily release the pan bottom away) and grease with cooking spray or butter.

Toss the apples with brown sugar, 2 tablespoons of caramel sauce and cinnamon. Set aside while you prepare the cake batter.

Combine the flour, brown sugar, baking powder and salt in a large mixing bowl. Create a well in the center.

In another bowl or measuring cup, combine the milk, egg and melted butter. Pour this into the well then stir everything together until just combined. Gently fold in the apples.

Pour the batter into the prepared baking pan.

In a bowl, combine all the ingredients for the pecan topping. Sprinkle over the cake.

Bake for 35 minutes or until a knife inserted near the center comes out clean.

Drizzle the remaining 1/4 cup of caramel sauce over the top of the cake and serve warm.

ENJOY!

17 Bubble tea is around 40 years old

Cheerful-sounding bubble tea—also called pearl milk tea, boba milk tea, or just boba—is tea mixed with milk or fruit and topped with tapioca pearls. According to the tea gurus at Kung Fu Tea, a franchise chain with more than 250 locations around the United States, boba was invented in Taiwan during the decade of big hair, neon leg warmers, and a dozen John Hughes movies: the ’80s. By the early ’90s, boba made its way to North America.

18 The spices in chai tea vary, but sweet, spicy cinnamon is a must

Pronounced correctly, chai is a single-syllable word that rhymes with pie, high, and sky. Strongly brewed tea provides the basis for this robust drink, which also contains cream or milk and spices (aka masala). The chosen tea is typically Assam or Darjeeling, and the sweetener of choice is usually white or brown sugar or honey. The exact spices vary from culture to culture, but they’re typically a warming mix of cinnamon, ginger, cardamom, cloves, and pepper. According to chai aficionados, the element of sweetness (even for non-sugar types) is essential for bringing out the spices’ full flavors.

19 Eggplant is always perfect for a parmesan situation, but whether it’s a fruit is up for debate

People into food facts trivia have long gone back and forth about whether a tomato is a fruit or a vegetable. Classifying eggplant is just as hotly debated. Unbeknownst to many, eggplants are technically classified as fruits—specifically, berries—because they grow from a single flower. (So, by that standard, cucumbers and melons are berries, too.) But the confusion is understandable, especially since chefs tend to roast, fry, grill, and mash eggplant, like they do other vegetables.

20 Rice and vinegar make all the difference between sushi and sashimi

Sushi and sashimi may sound interchangeable, but they aren’t. The pros at Benihana, a global chain of 70-plus authentic Japanese restaurants, explain this food fact: Sushi always includes short-grain rice mixed with rice wine vinegar, and it often—but not always—contains fish and is served in bite-size portions. Sashimi refers to thinly sliced ribbons of fish or meats, without rice. Popular types of sashimi include salmon, squid, and fatty tuna. Sushi newbies who aren’t sure about raw fish might want to start by trying options with vegetables, egg, or avocado.

21 In order for wasabi to be the real thing, it needs to be served very, very fresh

For sushi and sashimi fans, wasabi is just as much a part of the culinary experience as fish and rice. It comes from grating wasabi japonica, a plant native to Japan. Wasabi takes a minute or two after being grated to fully develop its pungent flavor, but then loses it altogether after about 20 minutes. For this reason, some authentic Japanese restaurants wait to grate wasabi until a dish is actually ordered. According to experts at the Japan Store, fake or imitation wasabi is made with a blend of Western horseradish, mustard, and green food coloring.

22 Peanut butter and jelly sandwiches hit their stride after World War II

Personal preference for jam versus jelly or smooth versus crunchy peanut butter aside, peanut butter and jelly sandwiches became the go-to sandwiches for kids in the United States in the mid-1940s. The humble PB&J was on military menus during the Second World War, thanks to its overall portability, ease of preparation, and high protein content, as well as the shelf-stableness of peanut butter. After the war ended, soldiers introduced the sandwich to their families, and iconic status was achieved.

23 According to science, the main ingredient in marinara actually belongs in the fruit bowl

There are legal definitions of fruits and vegetables, as well as scientific ones. A tomato fits the scientific definition of fruit because it forms from a flower and contains seeds. So botanically, tomatoes are fruits. However, the way we eat them and treat them in cooking means that they also fall into the legal category of vegetables.

24 Almost two-thirds of Americans prefer their pizza topped with pepperoni

When more than 6,000 Americans were asked to name their favorite pizza topping, pepperoni topped the list. In fact, nearly two-thirds of respondents to the 2021 survey (64 percent) shared this preference. Rounding out the top five popular toppings were sausage (56 percent), mushrooms (54 percent), extra cheese (52 percent), and onions (48 percent).

25 But almost two-thirds of Americans say a big “thanks but no thanks” to pizza topped with anchovies

A pie topped with anchovies has no place at a pizza party, according to 61 percent of respondents to a 2021 survey. Other toppings that get a hard pass? Eggplant (52 percent), artichokes (44 percent), broccoli (39 percent), and pineapple (35 percent)—even though 26 percent of respondents said they do like pineapple. To each their own pie!

26 When chocolate is the only thing that will hit the spot, milk chocolate reigns supreme

Milk chocolate is most people’s chocolate of choice, but dark chocolate starting to close the gap. For one thing, overall consumer awareness of the health benefits of dark chocolate is rising. According to CandyIndustry.com, it has seen 20 percent global growth since 2016. Dark chocolate contains anywhere from 50 to 90 percent cocoa solids, while milk chocolate contains fewer cocoa solids—from 10 to 50 percent, plus some form of milk. White chocolate, on the other hand, is made from cocoa butter, rather than cocoa solids.

27 Most grapes end up as wine

Grapes are popular all around the world, and they’re ripe for transformation—in fact, the vast majority grown are destined to become wine. While only 12 percent of grapes are intended to be eaten fresh, annual U.S. per capita consumption is about eight pounds per person. All grapes offer a great variety of vitamins and minerals, but red and Concord grapes are higher in polyphenols called flavonoids, which act as antioxidants. Resveratrol, a polyphenol especially lauded for its antioxidant efforts, is especially concentrated in red grapes.

28 Orange peppers are the best choice to protect your peepers

No matter the color, the nutrient profile of peppers generally doesn’t vary that much, since red, yellow, and orange bell peppers are just green peppers that stayed on the vine longer. For instance, all peppers offer well more than the recommended daily allowance for vitamin C. However, orange peppers have about 10 times the amount of two carotenoids that support eye health, so you might want to focus on that.  

29 Faced with an array of chip flavors, Americans still prefer plain

Despite racks stuffed with colorful bags of potato chips in an ever-growing list of flavors, plain potato chips still win the day with consumers. When Statista crunched numbers from the U.S. Census and a national consumer survey, preference for plain potato chips far eclipsed the desire for the next most popular flavor—barbecue.

30 Honey Nut Cheerios is the most popular cereal

Three words: Honey. Nut. Cheerios. Sold by behemoth food packager General Mills, Honey Nut Cheerios is the top-selling cereal in the United States. In fact, sales of Honey Nut Cheerios beat out sales of all store brands combined. In second place: Cinnamon Toast Crunch, also from General Mills. Tony the Tiger’s favorite, Frosted Flakes, rounds out the top three.

31 These fast-food favorites were created with input from a chef who once served British royalty

Here’s a hint: A little tub of dipping sauce—barbecue, honey mustard, or possibly sweet and sour?—often comes into play. Yes, McDonald’s chicken nuggets were originally created in the 1980s with input from chef René Arend, who cooked for Queen Elizabeth II and the king of Belgium, among others.

SOURCE: READER’S DIGEST