Who doesn’t love pistachios. This cake is extra moist because of the macadamia and coconut oil along with the fresh pistachios. This cake has a very intense fresh pistachio flavor .
The white chocolate marscapone frosting is an excellent complement to our Pistachio Cake . If you do not bake, this cake could be an excellent start to your new baking career. It is simple and quick.
Use 2- 9 inch layered cake pans
1 box (18.25 ounces) white cake mix
1 package (3.4 ounces) instant pistachio pudding mix
1 cup seltzer water
¼ tsp. vanilla extract
¼ cup half & half
Pistachio Nut Butter:
Separately in food processor:
Blend next 4 ingredients for 2 minutes to a chunky pistachio nut butter:
½ tsp. sea salt
¼ cup pistachios
¼ cup macadamia or pistachio oil (Roland)*
2 Tbls. coconut oil
1. Heat oven to 350 F. Coat two 9-inch round cake pans with coconut oil.
2. In a large bowl beat: cake mix, pudding mix, eggs, seltzer water, vanilla extract and half & half at medium-high speed for approx 3 minutes. Scrape down sides of bowl.
3. Separately, in food processor, make pistachio nut butter . (Recipe above). Add to cake and pudding mixture . Beat batter 2 minutes longer until well blended .
4. Equally divide batter between prepared cake pans. Bake at 350 F for 35 minutes, or until a toothpick inserted in the center comes out clean. Cool cake layers in pans on wire rack for 15 minutes. Turn cake layers out directly onto wire rack and cool completely.
2 -8 Oz. pkg. cream cheese at room temperature
1 16 Oz. marscapone cheese
1 12 Oz. pkg. white chocolate morsels melted
1 cup of half & half
*5-8 drops green food coloring depending on your color preferences
Blend Well. Frost the pistachio cake after it has chilled in refrigerator for a few hours. A fantastic combination.This cake stays moist for almost a week.Who doesn’t love pistachios. This cake is extra moist because of the macadamia and coconut oil along with the fresh pistachios. This cake has a very intense fresh pistachio flavor .
The white chocolate marscapone frosting is an excellent complement to our Pistachio Cake. If you do not bake this cake is an excellent start to your new baking career.
This shrimp dish is quick and takes less than 20 minutes. The shrimp is cooked quickly to keep a sweet moist texture .
It’s better to under cook rather than over cook as to preserve the integrity of the shrimp . Enjoy.
Ingredients to Saute Shrimp:
1 lb. 21/25 shrimp cleaned – tail on
1 tbsp. coconut oil
juice 2 limes
zest of 2 limes
1 tsp. kosher salt
1 tsp. granulated garlic
¼ tsp. cayenne pepper
½ tsp. paprika
1 cup cashews or dry roasted peanuts
½ cup medium shredded coconut
3 tbsp. red curry paste
¼ cup Sriracha sauce
3 garlic cloves
1 tsp. kosher salt
3/4 cup vegetable broth
Scallion sliced for garnish :
Process all above ingredients in food processor or Vitamix until well blended.
In Sauté pan ( large enough to hold all shrimp ),
Heat over high with coconut oil. Add shrimp. Spread evenly in pan. Add all the spices.
Cook shrimp on each side for one to two minutes only .
After browned on both sides, add lime juice and zest of lime. After 2 minutes add the cashew coconut sauce. Let cook for 3 minutes until finished . (If sauce is to thick at this point you can add some water and cook another minute.)
Perfect wing recipe for all you gluten frees out there . Plus this is just a healthier way to eat wings cutting out sugar and salt from usual Asian sauces.
Liquid aminos is very similar to soy sauce without all the salt. But it is a very flavorful condiment .
The honey is the sweetener and thickener. The sriracha sauce gives it that extra kick. No one will know these are actually healthy wings .
These wings are as good cold for weekeday leftovers!
Rinse wings under cold water . Pat dry with paper towels. Place wings in a non stick baking pan. First add oil then season with other ingredients.
Bake at 400 for 45 minutes.
¼ c liquid aminos *Bragg
¼ c honey
1 Tbl. organic cider vinegar
2 Tbl. Sriracha ( Asian chili sauce)
1 Tbl. granulated garlic
Next heat all the ingredients of the wing sauce until mixture bubbles gently.
Pour mixture over the wings that have been in oven for 30 minutes.
Cook another 15 minutes with liquid over wings.
All above can be made in morning or day before game or party.
15 minutes before serving cook wings under broiler with oven door slightly open for 2 minutes . Then toss the wings . Let cook another 2 more minutes. Broil wings until dark amber color. Approx 6 minutes total. Wings will brown very fast. (Do not walk away from the oven. Wings will burn quickly.)