I would have no problem receiving something packed like that !
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Pistachio loaf from the Hummingbird Bakery Cake Days cookbook. I adapted the recipe a bit, reducing the butter and sugar, reducing an egg, adding rosewater, replacing part of the flour with semolina and leaving out the glaze.
Turned out really well. Big thumbs up from my husband. Plenty sweet for me despite reducing the sugar and not icing the cake. I think perhaps not as much pistachio flavour as I’d hoped for. Maybe I should have chopped the nuts more finely or added some pistachio essence or cream. 
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Lovely and what a variety!
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Ooooooo been curious about these !
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Same! Boxes like this one are exactly what I’d be thrilled to receive.
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Almond extract is typically added to amp pistachio flavor.
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I would definitely make them again. I forgot to weigh the freeze dried raspberries so I ended up with way too much by weight after I realized my mistake and read the # of grams on the bag. They seem a bit too sweet as a result but not terribly so. I think it’s just a sweet cookie to begin with, a little tart too.
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I was looking at the latest (to me) Cook’s llustrated online today and saw a recipe for a chocolate terrine with a pistachio ‘topping’. It looks like something one of the HOs would make.
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Tonight, stacked ‘enchiladas’ made with some of the beef I cooked the other day in the crock pot. Enough left over beef was frozen for tomato beef soup after the holidays. I pulled out the lamb roast to defrost for Christmas Day. Our family celebration with the ‘clam chowder makes ‘em louder’ is the 26th. The grandies will get a kick out of that. The lamb roast will be for just two of us❤ on Thursday. And as always, served with my Finnish great grandmother’s (born 1873) coffee gravy. Tired of cooking, but it keeps me upright.
Merry, merry and cheers to all of you!
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Oh I’m going to look this up right now!
I’m probably too late for this, @ieatalotoficecream , but there is a Honey and Pear Layer Cake recipe from the Hummingbird Bakery Cake Days cookbook that looks very festive and I’ve had my eye on it as a project bake.
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The terrine looks terrific. Here’s a gift link, if anyone is interested:
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Toasted pecan, boozy sultanas, apricots and a tablespoon of finely chopped candied orange. This is only aged for 10 days and liberally basted with rum. It was glazed with Clementine jam/rum, topped with kumquats. The cake has a half pound each of pecans and fruit, an old Craig Claiborne recipe that was once published in the NYT, and I think it is also in his book, “Southern Cooking”.
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That looks MOIST!
Not the first time I’ve wished I lived next to you!
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Thank you for putting that out there. I am not too savvy on the devices.
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I don’t think you are trying hard enough!
The cake is so heavy from being basted with rum syrup, I haven’t made it in more than ten years, so it better be as good as remembered!
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Oh my! Thank you!
Absolute work of art!! If it tastes half as good as it looks, you are going to have happy eaters!!!
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I first need to get your zip code!
The cafe at the National Arts Centre here used to make a savarin with Newfoundland “ Screech” (rum), and every time I attended a concert there, I stopped for a piece after. It was wonderful!
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