I had been gifted some but finished it up and subsequently made it with raw pistachios. I have a small Swedish handmill which produces very fine almost fluffy results, I then processed it in the FP until it turned to a nut butter, have also successfully done it with hazelnuts. I have a blender that I use for crushed ice that runs for a short time throwing the nuts up into the container until they are a fine powder. I then transfer it to the food processor and run it until I get a very smooth nut butter. I did see the NYT article and I would imagine there definitely would be a difference in the product used taste wise. I didn’t use my VitaMix only because the narrow bottom would make it a little more difficult to remove. I just had a sliver taste of the one yesterday ( very cold) and the pistachio taste was very reminiscent of gelato I’ve had in Italy. I might experiment with almond (toasted) butter+ Amaretto and see how the results are. The good thing is that the mini version is quick to make and a small amount. I’m actually not a cheesecake fan but this type is so light that I’m a convert.
Good luck with your efforts!
ETA…We might just need to call this The Cheescake Chronicles.
Impressive muffins!
Thank you! When I finally get the psychological “space”, I will try it with raw pistachios. The pastes are very expensive and most have a lot of added sugar. And I will report back. I don’t like regular cheesecake much myself. I made the Basque one once and even the older adult male here who is dreadfully afraid of calories loved it. I have a friend who recently got a celiac diagnosis so when I am able to get to it, plan to give her half.
How nice! I’m sure your friend will enjoy it along with you and your family!
By the way, depending on your pistachios you may or may not need a couple drops of oil or water to smooth it out.
Looks great and you have a sharing size 
!
He is happy. Thanks
Here’s a link to one of my favorites - Orange Yogurt Scones
It’s best when made with orange yogurt but also works just fine with plain yogurt plus a heaping T. of orange marmalade.
Makes a pretty-looking, very light, raised scone. Good plain, or with butter, orange marmalade, lemon curd or fruit jam.
We liked this maple walnut whole wheat scone, made without the sage. Good with the glaze
I have some Tropicana orange juice concentrate in my freezer from a CI recipe for “sour orange” pie. I wonder about a substitution with plain yogurt + concentrate…
Interesting, we love orange around here!
I’ll be interested to hear results if you try using juice concentrate with plain yogurt. Note that the recipe also calls for 1/4 C. juice.
Orange scones with a very big thank you to MTT!
So good, the citrus flavor is delicious in the scone. I made half and used half of a large mandarin for the juice , the other half for a little glaze. These will definitely be a repeat! Thanks again for posting the link.
Parisian Custard Tart from Baking with Dorie. Lovely smooth and creamy texture with a touch of rum taste. I also made the classic sweet tart dough which has a biscuit like texture and went so well with the custard. My family loved it. This was a bake for Tuesdays with Dorie.
Wow! Those look great. Thanks for the link. I find it frustrating, though, when I see flour specified in cups instead of weight.
But Barney… we managed to bake without scaling for a very long time. I fluff measured the cup and pretty much eyeballed the rest. ( I grated the whole mandarin for the zest.) These are really delicious, take just a few minutes to put together.
ETA…These have a fine textured crumb and are light , moist and not dense, I forgot to take an interior pic🫤
That’s where we differ; I’ve always used a scale. I’m an engineer, so tend to be obsessive about measurement. I remember using in high school physics a Metzler scale of the type RLB bought with her first paycheck. I’m an old dude, so set in my ways 
I’m an older dudette that has had a scale for longer than I can remember, but these are worth the making. They are also forgiving as you can add a little more/less liquid .
Did you use an orange flavored yogurt? I’m curious about what percentage of fat works here.
Maybe Nanny will make another batch and weigh her cups of flour for you 
