Pistachio Chocolate Chip Cookies

Cookies, I am all about the cookies! These pistachio chocolate chip cookies are absolutely fabulous!

I don’t usually like nuts in my cookies but these are an exception! I really loved them!

I highly suggest you eat one warm, the drippy melty chocolate combined with the salty crunchy nuts and the chewy dough, so so amazing!

What you need,

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½ cup butter, at room temperature

¼ cup granulated sugar

¾ cup brown sugar

1 large egg

1 tsp. vanilla extract

1½ cup all-purpose flour

¾ tsp. baking powder

¼ tsp. baking soda

¼ tsp. salt

¾ cup chopped pistachios, I used salted ones cause why not!

1 cup dark chocolate chips, I used Ghiradelli

Heat the oven to 350 degrees. Line a baking sheet with a silpat mat and set aside.

In the bowl of a stand mixer beat together the butter and both sugars, until light and fluffy.  Add the egg and beat until well incorporated.

Stir in the vanilla.

Add the flour, baking powder, baking soda and salt. Mix on low until the flour mixture is fully incorporated.

Fold in the the pistachios and chocolate chips.

Drop the dough by the heaping tablespoon onto the prepared baking sheet.

Bake the cookies for 9-11 minutes, or until just lightly browned around the edges.

Cool the cookies on the pan for 3-4 minutes then transfer to a wire rack to cool completely.

Store in an airtight container for 5 days, these cookies freeze really well too!

These cookies really are to die for! The salty crunch of the pistachios with the bitter sweetness of the chocolate chips, such a great combination!

Enjoy!

Jen

Slow Cooker General Tso’s Chicken

I love making Chinese take-out dinners at home.  I have always wanted to try making General Tso’s Chicken. When I saw this recipe for a slow cooker version I knew it was time to finally try it.

It turned out great! It was full of flavor, nicely spicy. It was great!

What you need,

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2-3 boneless skinless chicken breasts cut into 1 inch pieces

2 tbsp. olive oil

½ cup cornstarch

1 tsp. salt

1 tsp. garlic powder

½ tsp. black pepper

4 tbsp. hoisin sauce

4 tbsp. soy sauce

4 tbsp. rice vinegar

2 tbsp. granulated sugar

1 tbsp. minced garlic

2 tbsp. water

½ tsp. red pepper flakes (if you like it spicy you can up it too 1 tsp)

¼ cup chopped green onion for serving

White rice for serving

Heat the oil over medium heat in a non-stick skillet. In a large zip lock bag combine the cornstarch, salt, garlic powder and black pepper.

Place the pieces of chicken in the bag and shake well to coat.

In a bowl whisk together the hoisin sauce, soy sauce, rice vinegar, sugar, garlic, water and red pepper flake.

Brown the chicken for 1-2 minutes per side until brown and crisp.

Place the browned chicken in the slow cooker. Pour half the sauce over the chicken and cook on low for 3-4 hours, until the chicken is tender.

Just before serving stir in the remaining sauce and sprinkle with the green onions.

Serve over the rice.

I would highly recommend this chicken, it was really fabulous!

Enjoy!

Jen

Recipe adapted from Favourite Family Recipes

Rhubarb Snacking Cake

It is one of my all-time favourite times of the year…Rhubarb season!

I do love me some rhubarb.

This snacking cake is simple and wonderful. It is like 2 desserts in one, it has that wonderful crumb topping that love about rhubarb crisp and a moist tender cake just like this classic rhubarb cake.

What you need,

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For the rhubarb layer,

2½ cups rhubarb, chopped into ¼ inch pieces

2/3 cup granulated sugar

1 tbsp. lemon zest

For the cake layer,

½ cup butter

2/3 cup granulated sugar

1 tsp. lemon zest

2 large eggs

1 1/3 cups flour

1 tsp. baking powder

¼ tsp. salt (I used salted butter so I cut back the salt, if you use unsalted butter you can increase the salt to ¾ tsp.)

1/3 cup sour cream

For the crumb topping,

1 cup flour

¼ cup packed brown sugar

¼ tsp. ground cinnamon

4 tbsp. butter, melted

In a large bowl toss the chopped rhubarb with the sugar and lemon juice. Set aside.

In a bowl beat the butter with the sugar and lemon zest until light and fluffy.  Add in the eggs one at a time until well incorporated.  Whisk the flour, baking powder and salt together. Add ½ the flour mixture to the batter and stir to just combine. Add half the sour cream and stir to combine, and then repeat with the remaining flour mixture, ending with the last of the sour cream.

Spray a 9x13 inch baking dish well with nonstick spray.  Spread the batter in an even layer over the bottom of the pan. 

Spread the rhubarb over the batter.

In a small bowl stir together the flour, brown sugar and cinnamon.  Pour in the melted butter over the mixture and stir with a fork until it resembles coarse crumbs.

Sprinkle the topping all over the rhubarb layer.

Bake in a 350 degree oven for 45-50 minutes or until the edges pull away and a toothpick comes out clean.

Let the cake cool completely in the pan. 

Cut the cake into small squares and serve as is or if you are like me cut yourself a very large slice and top it with a big old scoop of vanilla ice cream!

I loved this cake; it is a wonderful way to enjoy rhubarb!

Enjoy!

Jen

Recipe very slightly adapted from Smitten Kitchen