Hello daaaahlings, I’ve been away from my blog for quite some time. Have you missed me? Well, I’m back. Back and ready to get into some trouble. I’m looking forward to catching up on all your blogs. Though it may take me a while, I’ll get there.
I’ve always wanted to try my hand at making my own peanut butter, but like most things, I’ve never gotten around to it. I can be soooooo super lazy. Then, a couple of weeks ago, I ended up coming across a post on pistachio butter, and my jealousy for the delicious spread dictated that I would have some for myself. Not one to be denied, the next day I was at the supermarket buying my ingredients. I’ve got to say, this stuff is pretty damned awesome. What took me so long? Pistachio butter is definitely a product that you want in your fridge! Use it the same way you would use peanut butter, it’s the same thing, just better. I ended up making a very small batch though, so I recommend that you at least double my recipe. I’d say this only made a little more than a cups worth.
If you want your pistachio butter to be a really nice bright green, then you need to remove their skins. I did this, and after over an hour, both my hands and my temperament became quite arthritic. Yes, Moi was super cranky. I nearly bit Mr P’s head off when he asked me to make him lunch. But then I tasted the stuff, and I decided it was worth it. If you are not bothered by spreading something that looks like baby poo on your toast, then by all means leave the skins on and save yourself a lot of hassle.
Pistachio Butter
Ingredients:
- 280g shelled pistachios
- 3/4 teaspoon sea salt (or to taste)
- 3 tablespoons pistachio oil (or vegetable oil)
Directions:
Toast pistachios for about 7 to 8 minutes. You will probably know they are ready when you can start to smell them. Transfer nuts and salt to food processor fitted with blade attachment. Process until nuts “melt” into smooth paste, 8 to 10 minutes. You may need to stop processor once or twice to scrape down sides of bowl. With processor running, slowly drizzle in oil. Continue to process until well incorporated and smooth, about 7 or 8 minutes more. Transfer pistachio butter to jar and store in refrigerator for up to two months.
But wait… there’s more. As if this pistachio butter wasn’t magnificent enough on its own, I decided to take my recipe even further! Remember in my last post I made those peanut butter cup cookies? Well, what if instead of Reese’s Peanut Butter Cups, what if I made pistachio butter cups? How freaking amazing would that be??? So that’s just what I did…
OMG, I die!
Pistachio Butter Cups (based on this recipe)
Pistachio filling:
- 1/2 cup (125 grams) pistachio butter
- 2 tablespoons (28 grams) unsalted butter, room temperature
- 1/8 teaspoon salt
- 1/2 cup (55 grams) confectioners (powdered or icing) sugar
Chocolate coating
- 9 ounces (255 grams) semi sweet chocolate, coarsely chopped
- 9 ounces (255 grams) milk chocolate, coarsely chopped
- 1 tablespoon (10 grams) shortening
Makes 36 small pistachio butter cups.
Place the pistachio butter, butter, and salt in a microwaveable bowl, and heat in the microwave for about one minute or just until soft, but not melted. Stir in the confectioners sugar.
Melt the chocolate and shortening in a heatproof bowl placed over a saucepan of simmering water.
Drop a teaspoon of the melted chocolate into each of the paper lined miniature muffin cups. Top with a scant teaspoon of melted chocolate. Refrigerate until set. Store in an airtight container in the refrigerator.
Dahling HH – You have knocked these out of the ballpark with your creativity. That pic makes me want to weep with wanting!
Lovely in every way and I must make some nut butters especially yours is stunning.
BTW, to really impress the mom-in-law look up my recipe for shaami kabab (the authentic version) because that is one delish recipe
The lacey kababs are not authentic – more of a quick weeknight version.
chow! Devaki @ weavethousandflavors
OMG– is the perfect response for these sinful delights.
WOW, U really R a heavenly housewife
Oh! How totally gourmet those chocolate pistachio cups are! I’ve never had pistachio butter, and I love love love pistachios! I must try this recipe!
HH I have definitely missed you
I’ve been absent myself as well. What a great comeback. Peanut butter is one of my favourite snacks. Pistachio butter cups – Wow!! I want I want I want!!
looks TO.DIE.FOR!!!
HH…first you tempt me with peanut butter cups, now you’re tempting me with my favorite eating nut and paste. These pistachio butter cups are magnificent – ingenius! I would love to try them with white chocolate too! Bookmarked and happy as a p in s
omg I die is right! what a gorgeous color: pistachios are some of my favorite nuts!
Last summer I made a pistachio almond butter and it turned out pretty tasty but the color wasn’t nearly as pretty as this. I would love to try this recipe! It’s gorgeous! Your cups look amazing as well. I could eat myself silly with these for sure!
OMG pistacho butter…
WHY DIDNT I THINK OF THAT
Legendary chocolate… i want to try making it.
i made chocolates with peanut butter… nothing compared to urs!
Dahhhling! We missed you and are glad you’re back!
OMG, pistacchio butter! I love that baby green colour and can imagine well how tasty it must be. I imagine a toast of wholemeal bread with some nice cheese…
I have a very silly question: how do you peel pistachios, do you blanch them first?
Take care, dahhhling!
I bet these were heavenly!
You came back with a vengeance! This is awesome!
Oh my goodness, these are incredible and even better than peanut butter cups of which I am a huge fan. I don’t use enough pistachios in my baking. I blame my husband who eats them before I get to play.
OMG!! Everything that I absolutely love… pistachios and chocolate!!
Mmm! That baby poo looks amazing! (I’ve been missing from the blogosphere too, but plan to make an appearance this week again.)
I’m absolutely mesmerized by that brilliant green color! Pistachios are perhaps my favorite nut, so I can’t believe I never thought to substitute them in the classic peanut butter cup. Oh man, do they ever look like an incredible treat.
I have jealously pains right now! I want some bright green spread waiting for me in my fridge right now.
Your pistachio butter looks divine! And if that wasn’t enough you went and made chocolate cups with it! That is two sides of heaven if I ever saw it and the way to get right to my heart! xoxo
Oh dahling I have died and gone to heaven! I love pistachio and love pistachio cream inside chocolates and these mama must have! Stunning! Yes I missed you but your absence gave ME time to catch up! Welcome back, you sure know how to make one hell of an entrance and knock ‘em dead!
I’m on my knees begging you for a year long supply of these. Pretty, please!!
Wow, amazing. This is really very creative.
Happy Wednesday!
Pistachio butter! I never would have thought of it!!
You were definitely missed, welcome home
Oh my darling HH, how I’ve missed you and your gorgeous blog! Your pistachio butter sounds absolutely fantastic and it’s going on my to-make list right away. You really are a girl after my own heart — I just recently made sunflower seed butter!
Looks divine!
LOL @ baby poo!
I have to tell you that the pistachio butter is something I would love to eat just from the spoon, but the chocolate covered cups with pistachio butter in the center…oh my gosh…that looks so amazing!!! I’m gonna have to make these! Can’t wait!
Beautiful! I do have a fetish for pistachios. There really is nothing like them. I had some Sicilian pistachios once, but they are SO hard to find. They were really just that much better. I would also work to remove the skin. I am anal like that, too. But, I am sure it would be: one for me, one for the butter, one for me, one for the butter….
Peanut butter cups? Pistachio butter cups? Beautiful – but I would like to see more pistachio and less chocolate…I have made them in balls and dipped them in chocolate, then rolled the bottom part in the nut dust to sit in. So pretty!
Valerie
Hee hee, love that we both love and have created our own pistachio butters. You’ll never believe this, but I actually have been making homemade “Reese’s” like cups stuffed with things like sunflower seed butter. I’ll have to try making them with pistachio butter, too!
Yes we did miss you! And pistachio butter alone is amazing but the chocolate treats are perfection
I love how original this is! Pistachio and peanut butter would have never crossed my mind–thanks for sharing!
Good Lord! These are two recipes I can’t make soon enough:) Thanks for the tip about removing the skins from the pistachios – that green is just beautiful! Those pistachio butter cups are just fabulous – you rock:)
I made them, loved them, posted about them and linked to you! Heavenly!
Wow! You’ve left me speechless