Pistachio Pudding Bundt Cake

Let me tell you about this Pistachio Pudding Bundt Cake.

It is delicious!

It tastes just like pistachio pudding.

The recipe is easy!

It starts with a cake mix.

It is a crowd pleaser!

I have one very picky eater, who bravely took a bite of cake...

then proclaimed, "I love it!"

 The pistachio pudding in the cake and the cream cheese frosting
gives it a light green color and fabulous flavor.

Bake it in a bundt pan and top it with chopped pistachios,
and you have a perfect party cake!

Pistachio Pudding Bundt Cake

by Bird On A Cake

6053726

Ingredients

Pistachio Pudding Cake

• 1 box white cake mix
• 1 box (3.4 oz) pistachio instant pudding
• 1 1/4 cup water
• 1/4 cup oil
• 4 large eggs
• 1/2 teaspoon almond extract

Pistachio Cream Cheese Frosting

• 8 oz. cream cheese
• 1/2 cup unsalted butter
• 3 cups confectioners' sugar
• 1 box (3.4 oz) pistachio instant pudding
• 1/3 cup milk
• 1/3 cup chopped pistachios (optional)

Instructions

Pistachio Pudding Cake

Preheat oven to 350 degrees. Grease and flour a 10-inch bundt pan. Combine all ingredients in large mixing bowl. Beat with electric mixer on low speed 1 minute, then on medium speed 2 more minutes.

Pour batter into prepared cake pan. Bake 50-55 minutes, until toothpick inserted near center comes out clean. Cool in pan on wire rack 15 minutes. Remove from pan and let cool completely.

Pistachio Cream Cheese Frosting

Let cream cheese and butter sit in a large mixing bowl until softened. Beat with an electric mixer until light and fluffy. In another bowl, whisk together the confectioners' sugar and pistachio pudding mix. Gradually add the sugar mixture to the cream cheese mixture. Mix in the milk. Spread frosting over cooled cake and garnish with pistachios.

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Enjoy!

I share my recipes and tutorials at these fun link parties.

Another yummy pudding cake recipe:
Butterscotch Bundt Cake

Cranberry Almond Orange Cookies

 

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Cranberry Almond Orange Cookies

These inviting cookies just say festive holiday baking to me. With familiar flavors of dried fruit and nuts plus a bold citrus taste, they evoke memories of Christmases past in a taste combination that's absolutely delectable. Sit down and enjoy these with a steaming hot coffee or even a tall glass of cold milk. I'm sure Santa wouldn't take too much convincing to gobble down a couple on Christmas Eve either.

The royal icing on top hardens completely and holds up well to freezing. I think it adds a nice decorative touch but it is of course optional if you'd rather not do this additional last step.

Cranberry Almond Orange Cookies

Recipe by Barry C. Parsons

Cranberry Almond Orange Cookies - a delicious festive collision of flavors that can be enjoyed at any time of the year.

Prep time: Approximately 20 minutes
Cook time: 12-14 minutes
Total time: About 30 minutes not including chilling time for the cookie dough.
Yield: About 1 1/2 dozen cookies

Ingredients

• 1/2 cup butter
• 1/2 cup sugar
• 1 tsp vanilla extract
• 1 large egg
• 1 1/4 flour
• 1/4 tsp salt
• 1/4 tsp baking powder
• zest of one orange orange, finely chopped
• 1/2 cup dried cranberries
• 1/2 cup tiasted slivered almonds
• FOR THE ROYAL ICING
• 1 large egg white
• About 1 1/4 cups icing sugar (powdered sugar)
• pinch cream of tartar

Directions

1. Sift together the flour, salt and baking powder and set aside.
2. Cream the butter, sugar and vanilla well.
3. Beat in the egg.
4. Fold in the flour until a dough begins to form.
5. When the flour is almost incorporated into the dough add the cranberries, orange zest and almonds and fold in completely.Don't overwork the dough, or it will get tough.
6. Form the dough into a log about 1 1/2 inches in diameter. Wrap in plastic wrap and refrigerate for an hour or two. (Note: This dough can be kept in the fridge for a few days, allowing you to bake off a few at a time if you like, to enjoy oven fresh cookies at any time. You can also freeze the dough log and thaw it in the fridge overnight to bake your cookies the next day.)
7. Preheat oven to 350 degrees F.
8. With a very sharp knife, cut the cookie dough in 1/4 inch slices and place a couple of inches apart on a parchment lined baking sheet.
9. Bake for about 12 minutes or until they begin to brown at the edges. Transfer the cookies to a wire rack to cool completely.
10. Drizzle with royal icing (optional).
11. TO MAKE THE ROYAL ICING beat together the egg white, cream of tartar and about 1 cup of the icing sugar until light and fluffy.
12. Beat in the remaining icing sugar a tablespoon at a time until the icing reaches a spreadable consistency.
13. Use a piping bag or a Ziploc bag with the corner snipped off to drizzle the icing over the surface of the cookie or just spread it on thinly with a small spatula if you prefer.

Raisinets Bars a.k.a. Glosette Bars

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Raisinets Bars a.k.a. Glosette Bars

Today's cookie bar recipe was inspired by a few little boxes of chocolate covered raisins that I swiped and ate from the pre-Halloween treats stash last week. I've always loved chocolate covered raisins which I know are popularly sold under the brand name Raisinets in the US but are most popular here in Canada under the Glosette brand. Glosettes are also available in a peanut variety so a peanut version would also be quite easy to accomplish with a simple substitution. The soft, slightly chewy blondie-like cookie base is works deliciously well with the top chocolate layer and bring a sort of light caramel flavour to these scrumptious cookie bars.

Raisinets Bars a.k.a. Glosette Bars

Recipe by Barry C. Parsons

A blondie-like cookie base with a chocolate covered raisin inspired top layer that go deliciously well together. Roasted unsalted peanuts are easily substituted for the raisins if you prefer.

Prep time: 20-25 minutes
Cook time: 40 minutes
Total time: About 1 hour.
Yield: 25 cookie squares
Ingredients

• 1/2 cup butter
• 1 cup brown sugar
• 1 egg
• 1 tsp vanilla extract
• 1 1/3 cups flour
• 1 tsp baking powder
• 1/8 tsp baking soda
• FOR THE TOPPING
• 1 cup chocolate chips (semisweet or milk chocolate) (or substitute roasted unsalted peanuts if you prefer)
• 1/4 cup whipping cream whipping cream
• 1 1/2 cups large golden raisins

Directions

1. Cream butter sugar and vanilla until light and fluffy
2. Add the egg and beat well.
3. Sift together the flour, baking powder, baking soda.
4. Add dry ingredients to the creamed mixture, folding to combine well.
5. Spread evenly in a greased, parchment lined 9 inch square baking pan and bake for 35 - 40 minutes at 350 degrees F. (325 for glass bake ware)
6. Remove from oven and cool completely on a wire rack.
7. In a double boiler, melt together the chocolate chips and whipping cream, just until the chocolate has just melted to a smooth consistency.
8. Fold the raisins (or roasted peanuts) into the chocolate and spread evenly over the cookie base.
9. Allow the chocolate to cool completely at room temperature until it solidifies, then cut into squares or bars.
10. Store in airtight plastic container/s; freezes well too.

VIDEO RECIPE: Tarragon Lime Shrimp Scampi

VIDEO RECIPE: Tarragon Lime Shrimp Scampi

Our latest video collaboration with CBC Newfoundland and Labrador is one of the quickest and easiest recipes you will find on Rock Recipes. With a minimum of preparation and organization of your ingredients beforehand, this delicious shrimp and pasta dish can be on the dinner table in 15 to 20 minutes. Tasty dinners taking less time to prepare than a stop at the neighborhood take-out is something every busy family could use more of and this recipe fits that description perfectly.

Watch as I show how really quick and simple it actually is to prepare and you may just be tempted to add it to this weeks dinner menu plan.

Get the full written recipe for Tarragon Lime Shrimp Scampi can be found by clicking here.

For iPad, iPhone and other mobile users, if the video does load below, please click this link.

Vitamix November Sell Out

Like all things in life- you get what you pay for. High quality products tend to be investment pieces but if they last for a lifetime in the long run the price is worth the sacrifice. This can be said of a Vitamix. It is expensive from the perspective of most people, but consider the outstanding reputation of the Vitamix brand and how long their blenders are known to last. Many machines have been passed down through generations within a family. Days upon months upon years of use- think of all the smoothies, made within a, say, forty year lifespan. It's like buying a pair of shoes. Take the price and divide it by the number of times you will wear/use them. $200? Wear them ten times- it's like paying $20. Do that with a blender and I think each use probably adds up to mere pennies. I'm not trying to pressure anyone into buying anything, but I hear quite often about how people are on the fence, so to speak, about investing in a kitchen appliance such as Vitamix. These people often either end up buying a cheaper, inferior product only to never use it because it does not perform as they were thinking it would, or they contemplate this decision for literally years wavering back and forth. In both cases time and money are wasted. I am all about making a solid wise decision, sticking to it, and reaping the benefits. So, why buy a Vitamix in the month of November? Enter the sales figures:

November is Recon Month at Vitamix and they have reduced the price on all certified reconditioned Vitamix machines. Through 12/2 they have dropped the price by up to $30 which is great news.

Certified Reconditioned Next Generation $439

Certified Reconditioned Standard Programs $349

Certified Reconditioned Standard $299

This is a great opportunity to treat yourself to that Vitamix you have been eying for so long. It's also the 2013 holiday season- never to early to start buying gifts and who of your family or friends would not appreciate having such a useful tool in the kitchen? Don't be wary of the "reconditioned" label. It just means you are getting one heck of a deal. I personally bought my Vitamix as a recon and I have absolutely no complaints. Reconditioned machines are ones that were used either in-store demos or were returned during the 30-day money-back guarantee period (which, yes, every machine comes with). These recons still come with a brand new container, tamper, instructional DVD, and recipe book, as well as the awesome 5 year factory warranty. So not only are you getting a discount because it's a reconditioned machine, during November you can get an additional price drop. Click any of my banners to be taken to the Vitamix website to purchase. And be sure to enter code 06-006499 at checkout for free ground shipping.

If you have any questions at all please do not hesitate to contact me. Leave a comment or email me Jadah@SaltedPaleo.com.

Soft Pumpkin Spice Cookies

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Soft Pumpkin Spice Cookies

I liked the soft cakey texture of these cookies but decided to depart from the original recipe by putting the spices on the outside of the cookies rather than incorporated into the pumpkin flavored cookie dough. I think this helps the pumpkin flavor and gives a little extra texture to the outside of the cookies as well.

These are quite delicious all on their own but I do love pairing aromatic spices with chocolate so I also made half the batch sandwiched together with some easy chocolate ganache...scrumptious!

I'd never frozen these cookies before but did stick some in the freezer to test them They have been there for a week now and as of this morning they thawed well and the kids say they taste yummy, so I'll call that a success.

Soft Pumpkin Spice Chocolate Ganache Cookies

Soft Pumpkin Spice Cookies

Recipe by Barry C. Parsons

Soft Pumpkin Spice Cookies - soft pumpkin cookies rolled in spiced sugar. Absolutely delicious with or without the chocolate ganache to sandwich them together.

Prep time: About 1 hour 10 minutes, including time to chill the dough.
Cook time: 10 minutes per tray
Total time: About 1 1/2 hours
Yield: About 3 dozen cookies or 1 1/2 dozen sandwich cookies.

Ingredients

• 1/2 cup canola oil (or other vegetable oil)
• 1/2 cup butter
• 1 cup white sugar
• 1/2 cup icing sugar (powdered sugar)
• 1 1/2 tsp pure vanilla extract
• 1/2 cup roasted pumpkin puree (or canned pumpkin puree; NOT pumpkin pie filling)
• 2 eggs
• 4 cups flour
• 3/4 tsp baking powder
• FOR THE SPICED SUGAR
• 1/2 cup sugar
• 2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp allspice
• 1/2 tsp freshly ground nutmeg
• FOR THE CHOCOLATE GANACHE
• 2 cup semisweet or dark chocolate chips
• 1/4 cup whipping cream

Directions

1. Sift together the flour and baking powder and set aside.
2. In the bowl of an electric mixer beat the oil, butter, sugar, icing sugar and vanilla for a few minutes.
3. Beat in the eggs, one at a time.
4. Mix in the pumpkin puree.
5. Slowly fold in the flour and baking powder mixture until a soft dough forms.
6. Chill the dough for at least an hour.
7. Mix together the 1/2 cup of sugar and all the spices.
8. Roll the dough in 1 1/4 inch balls, then roll them into the spiced sugar.
9. Place on a parchment lined baking sheet about 2 inches apart and press down with the bottom of a drinking glass to flatten slightly.
10. Bake in a preheated 350 degree F for 8 - 10 minutes or until the cookies start to turn brown at the edges and spring back when pressed at the center.
11. Cool cookies on a wire rack. Sandwich together with a spoonful of chocolate ganache if desired.
12. To make the chocolate ganache simply melt together the whipping cream and chocolate in a double boiler being careful not to overheat it. Stir the whole time while the chocolate is melting and as soon as it is smoothly melted, remove it immediately from the heat.

Easy Gumdrop Squares

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Easy Gumdrop Squares

Our annual November Cookie Blitz is off to a colorful and delicious start with a family favorite; gumdrop squares. These are soft and chewy with colorful candy bursts and a creamy vanilla frosting. They are also exceptionally good for the freezer but you'd better get them in there ASAP, especially of there are hungry little ones in the house. They are going to love these.

Easy Gumdrop Squares

Recipe by Barry C. Parsons

Ideal for the holiday freezer, these easy cookie squares are quick to prepare, freeze exceptionally well and are always a hit with kids of all ages.

Prep time: 10-15 minutes
Cook time: 40 minutes
Total time: 50 minutes
Yield: 25 cookie squares
Ingredients

• 3/4 cup butter
• 1 1/2 cup brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 2 tsp lemon extract
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 2 cups flour
• ½ cup fine unsweetened coconut (optional)
• 3/4 cup baking gumdrops, cut in half
• FOR THE FROSTING
• 2 cups icing sugar (powdered sugar)
• 1/2 cup butter
• 1 tsp vanilla extract
• 1 -2 tbsp milk

Directions

1. Cream butter sugar and vanilla until light and fluff.
2. Add the eggs, vanilla and lemon extracts and beat well.
3. Sift together the flour, baking powder, baking soda (and coconut if you are using it)
4. Add dry ingredients to the creamed mixture, folding to combine well.
5. Fold in the chopped gumdrops
6. Spread in a parchment lined or greased 9 inch square baking pan and bake for 40 minutes at 350 degrees F. (325 for glass bake ware)
7. Remove from oven and cool completely on a wire rack.
8. Frost with vanilla frosting.
9. For the vanilla frosting beat together the butter, icing sugar, vanilla and milk until, light, fluffy and of a good spreadable consistency. Add the milk only a little at a time until the proper consistency is achieved.
10. Spread over the cooled cookies and cut into squares or bars.
11. These freeze very well in airtight containers.