2025 has been a year of using and eating lots of pistachios in my kitchen. It started late last year when I made Pistachio Chocolate Chip Cookies for work (and to my surprise, to much praise). The nuttiness, creaminess and bright color of pistachios make them such a delightful ingredient to work with.
Pistachio Halvah Rice Krispies Treats from the NY Times Cooking. Sometime this summer, NYT Cooking on Instagram declared this their most popular recipe of the summer. These are super jazzed up Rice Krispies that require a little more effort than your average Rice Krispies treats and also lots of extra ingredients that aren't pantry staples (vanilla bean paste, pistachio butter, tahini, sesame seeds and halva (I purchased this halva at target online). Completely delicious and not too sweet but also very high maintenance but well worth the effort.
Pistachio-Stuffed Chocolate Crinkle Cookies from Samantha Seneviratne. Unfortunately this recipe is nowhere online but is from the cookbook Bake Smart. Another high maintenance treat but totally worth the effort. I think these are the most delicious cookie I've ever baked! The combo of the homemade pistachio paste with the deep dark chocolate is a match made in heaven.
"Dubai" Chocolate Date Bark from Broma Bakery. This was something I tried during my peak date bark days in the early summer. I couldn't find kataifi at the local Mediterranean market (it was sold out) but I did find Dubai chocolate so I could sample the real thing. It was pretty sweet but also fun because of the kataifi crunch. So in the spirit of Dubai chocolate, I made date bark with pistachio cream and puffed quinoa for the crunch. A lovely spin on date bark and I could try "Dubai" chocolate with dark chocolate so it isn't as sweet.
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