DO NOTHING CAKE

 2 C AP Flour

2 C Sugar

2 eggs slightly beaten

1 t vanilla

1T baking soda

20oz can crushed pineapple

butter,

sugar

evaporated milk

coconut

pecans

DO NOTHING CAKE😍😋😍

Instructions

Preheat oven to 350 degrees F.

In a large bowl, Whisk together all the batter ingredients until just combined.

Pour into a greased 13×9 baking dish, and bake for 30-40 minutes or until a wooden toothpick, inserted in the middle comes out clean. Don't overbake.

While cake is still baking, prepare the frosting.

Heat the butter, sugar, and evaporated milk in a small saucepan until boiling.

Cook and stir for about 5 minutes, or until slightly thickened.

Remove from heat and add in the coconut and pecans.

Remove the cake from oven, and using a kabob skewer or wooden spoon handle, or some similary-sized object, begin poking holes in the cake.

You need holes so that hot frosting has plenty of room to get down and soak the cake.

Pour frosting over the hot cake, spreading it out to make sure it’s all evenly dispersed.

Allow cake to cool for a bit before cutting.

Due to the frosting seeping into the cake, it is very moist!

NO CHURN PISTACHIO BAKLAVA ICE CREAM

NO CHURN PISTACHIO BAKLAVA ICE CREAM

PREP TIME 10 mins
COOK TIME 6 hours
TOTAL TIME 6 hours 10 mins

Everything you love about pistachio baklava in ice cream form!
Author: Amy Lee Scott

INGREDIENTS
1 cup chopped pistachios
½ teaspoon cinnamon
zest from ½ an orange, divided
1 teaspoon vanilla extract
1 tablespoon sugar
1 pint heavy whipping cream (2 cups)
1 (14-oz.) can sweetened condensed milk
¼ cup honey, plus some to drizzle between layers
Puff pastry or ice cream cones for serving, optional

INSTRUCTIONS
To make the baklava crumble, mix pistachios, cinnamon, half of the orange zest, vanilla extract, and sugar in a bowl. Set aside while you make the ice cream base.
To make the ice cream base, pour whipping cream in a large bowl. Mix with a hand mixer on medium-high speed until soft peaks form, about two minutes. Use a spatula to fold in the sweetened condensed milk, honey, and remaining orange zest.
To assemble the ice cream, pour ⅓ of the ice cream base into a freezer-safe container. Drizzle with honey and sprinkle with ⅓ of the baklava crumble. Repeat layers. Seal container and freezer for at least 6 hours. Serve with baked puff pastry or in an ice cream cone.

Adapted from Kitchen Treaty

Pistachio Croissants

Pistachio Croissants Recipe from the Tasting Table Test Kitchen http://www.tastingtable.com/entry_detail/chefs_recipes/8782 Yield: 4 croissants

 INGREDIENTS
 ¼ cup water
 ½ cup granulated sugar, divided
 ¾ cup shelled, unsalted pistachios
 ½ teaspoon kosher salt
 3 tablespoons unsalted butter at room temperature
 1 large egg, lightly beaten
 1 teaspoon vanilla extract
 4 day-old croissants, split in half lengthwise
 Confectioners’ sugar 

DIRECTIONS
1. Preheat the oven to 350°. In a small saucepan set over medium-high heat, add the water and ⅓ cup of the sugar. Cook until the sugar dissolves, about 2 minutes. Turn off the heat and set aside.

 2. In a food processor, combine ½ cup plus 2 tablespoons of pistachios, the salt and remaining sugar and pulse until the nuts are finely ground. Add the butter and process until combined. Add the egg and vanilla and pulse just until combined, stopping the food processor to scrape down the sides and bottom of the bowl as necessary.

 3. Brush the cut side of each croissant half with some of the simple syrup mixture. Spread 2 tablespoons of the pistachio mixture on the bottom half of the croissant and cover with a top croissant half, pressing down to slightly flatten the croissants. Arrange the croissants on a parchment-paper-lined rimmed baking sheet.

 4. On a cutting board, finely chop the remaining 2 tablespoons of pistachios. Brush the croissants with more simple syrup and sprinkle the chopped pistachios on top.

 5. Bake the croissants until they are golden and the pistachio filling fuses the top and bottom halves together, about 25 minutes. Remove from the oven and cool 20 minutes before sprinkling with confectioners’ sugar.

Spumoni Chunk Cookies

Spumoni Chunk Cookies

I keep finding more to try today

From http://www.bettycrocker.com/recipes/spumoni-chunk-cookies/9756c6be-cfd0-4189-8e4a-18d9c48c1e52

Prize-Winning Recipe 2009! Cherries, chocolate and pistachios transform sugar cookie mix into a flavorful "spumoni" burst.

Prep Time 35 Minutes
Total Time 50 Minutes
Makes 2 dozen

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
1 cup dried cherries, coarsely chopped
1 cup semisweet chocolate chunks
1 cup salted dry-roasted pistachio nuts, coarsely chopped

Heat oven to 375°F. In large bowl, stir cookie mix, butter and egg until soft dough forms. Stir in cherries, chocolate chunks and nuts.

On ungreased cookie sheets, drop dough by heaping tablespoonfuls (or use level 3 tablespoon-size scoop) about 2 inches apart.

Bake 10 to 12 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely.

Makes 2 dozen cookies

Choco-Pistachio Pinwheels

Choco-Pistachio Pinwheels
from http://www.parents.com/recipe/cookies/choco-pistachio-pinwheels/
Makes: 40 servings

Yield: 40 pinwheels
Prep: 20 mins
Bake: 11 mins to 12 mins 350°F

Ingredients
1 16 1/2 ounce tube refrigerated sugar cookie dough
3 tablespoons instant pistachio pudding
2 tablespoons finely chopped pistachios
6 drops green food coloring
1/4 cup unsweetened cocoa powder
2 tablespoons light-brown sugar

Make It
1. Divide cookie dough in half. Into one half knead in the pistachio pudding, chopped pistachio nuts and green food coloring. Shape into a small rectangle; wrap in plastic and refrigerate for 1 hour.

2. Into the remaining dough, knead in the cocoa powder and the brown sugar. Shape into a small rectangle, wrap in plastic and refrigerate 1 hour

3. Roll out the pistachio dough between 2 sheets of waxed paper to a 12 x 8-inch rectangle. Repeat with the chocolate dough.

4. Remove top sheet of waxed paper from the chocolate dough. Remove the top sheet of waxed paper from the pistachio dough and place on top of the chocolate dough. Peel off the top sheet of waxed paper. Starting with a long side, roll up doughs, jelly-roll fashion, using the bottom waxed paper as a guide and removing paper as you roll. Wrap in plastic and refrigerate for 2 hours.

5. Heat oven to 350 degrees F.

6. Cut dough into 1/4-inch-thick slices. Place on ungreased baking sheets and bake at 350 degrees F for 11 to 12 minutes.

7. Remove from baking sheets and cool completely on a wire rack.

nutrition facts
Servings Per Recipe 40 Calories(kcal)65 Protein(gm)1 Carbohydrate(gm)9 Fat, total(gm)3 Cholesterol(mg)4 Sodium(mg)65 Percent Daily Values are based on a 2,000 calorie diet

Pistachio Lovers Baklava

Baklava Cups
From Woman's Day | November 1, 2006

* Active Time: 5 minutes
* Total Time: 13 minutes

Recipe Ingredients

o 1 box (2.1 oz) frozen mini fillo shells
o 2/3 cup chopped Pistachio Lovers Mix (pistachios, cashews and almonds)
o 1/4 cup honey mixed with 1 tsp water

Recipe Preparation

1. Heat oven to 350°F. Have a rimmed baking sheet ready.

2. Fill shells with nuts. Bake about 8 minutes until shells are lightly browned.

3. Remove from oven and spoon in honey mixture. Serve warm or at room temperature.

Different Takes
• Use a single kind of nut or other nut blend.
• Add 1/2 tsp finely grated lemon zest and 1 tsp lemon juice to honey instead of water.
• Stir 1/2 tsp ground cinnamon into the honey mixture.

Spicy Nuts

Lay the walnuts or pecans on a cookie sheet and spray them with oil.
Sprinkle them with Old Bay or Emeril's Essence.

Bake in 350 oven until nuts start to brown, which is usually
about 12-18 minutes. You can also do this in the toaster
oven in smaller batches and keep the oven free.

You can also start this on the stovetop if you have an iron
skillet, it makes them a little crispier, just add the spices
first then 2 TBS oil and then pop in the oven

Pumpkin Seeds

http://www.pumpkinnook.com/cookbook/recipe03.htm
Pumpkin Seeds

Description: A traditional, healthy snack to during fall pumpkin carving.
Make sure to check out the various different flavors you can use.

Ingredients: Seeds of one pumpkin and salt.

Preparation Directions:
Extract seeds from pumpkin.
Separate and discard pulp.
Thoroughly wash seeds in warm water.
Spread seeds out onto a cookie sheet.
Sprinkle generously with salt.
Put into oven and bake at 350 degrees for approximately
20 minutes.

Check every five minutes and stir, adding more salt or to taste.
Check seeds to see if they are done by taking a sample out,
allowing to cool and tasting. If the insides are dry, they are done.
Allow to cool and serve.

Flavor Variations:
There is no rocket science required here.
You can make as many different flavors of pumpkin seeds
as you can imagine.
Replace the salt from the recipe above seasonings.
Here are some we suggest you try:

Cheesy Pumpkin Seeds- sprinkle with Cheesy popcorn seasoning.

Tex-Mex Style- Sprinkle powdered Taco seasoning onto the
seeds. This is better mixed in a bowl first. Add more red
pepper powder for a really hot seed!

Cajun style- Mix seeds in a bowl with a packet of cajun
seasonings mix. If you like it really spicy, add extra hot sauce.

Garlic Salt- yum!

Hint: Want more ideas? Just think about the flavors of
popcorn and give it a try!

Serving Tips and Suggestions:
Try using reduced salt for an even healthier snack.
Leftover seeds can be kept fresh in an airtight container
or frozen for extended periods.