Pistachio Skillet Cake

Every so often I get so distracted by everything else going on in my life, that I completely slack off and procrastinate posting on the blog… and for that I’m sorry! That’s not to say I haven’t been busy cooking/baking and working on numerous DIY projects. I just haven’t had the discipline to sit down and write about them.

If you want to keep up, please follow the blog on Instagram I promise I post all my experiments on there.

There really has been a lot going on over the last two months. Lots of work, tons of social time with friends and family, and, most notably, I celebrated my birthday (my last year before the big 3-0)! Let me share a few fun things that have happened over the last two months (I’ll work my way back from April):

I find Birthdays to be the best time of year! It’s not about your birth DAY, per se. It’s about celebrating the few days before and the few days after with the people you love the most.

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Did a little DIY—two months in the making, because the roses had to dry, and mostly because of procrastination.

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I went to Philly for a couple days, and basically ate my weight in food. Philly cheese steaks, cannoli’s, rose-shaped crepes … the list goes on. But I sprinkled in some tourist attractions.

 

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I baked some mad dulce de leche cupcakes stuffed with caramel for a friend’s birthday. They were incredible. There was a little DIY sprinkled in there. 

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Brunch season was upon us. And I started off this year’s season with a waffle bar brunch and these adorable pineapple fruit bowls.

 

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DC at Cherry Blossom Season. That is all. Well, let me just say that the last time I braved the crowds was about two years ago with Nonzi. 

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I experimented with salad. Probably one of the best salads I’ve made. Roasted Cauliflower and crunchy chickpea salad over mixed greens with tahini dressing.

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Adventure is almost my middle name. Okay fine, adventure within the limitations of comfort (I support glamping). Not that this was very adventurous, but I spent a couple days up in Baltimore where I indulged in brunch and visited the aquarium. I haven’t been to the Baltimore aquarium since I was probably 10 years old. It’s still amazing.

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February 14 is not special because it’s Valentine’s Day. It’s special because it’s my Tayta’s birthday. And this year, the love of my life celebrated another year with us… and it was as fabulous as ever!

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And this brings us back to where I abruptly left off…

 

Pistachio Skillet Cake

Ingredients

  • 1 box Pistachio Pudding Mix
  • ½ tsp Almond Extract
  • 1 tsp Vanilla Extract
  • 1 cup Sugar
  • 1 cup Flour
  • 2 Eggs
  • 1 stick Unsalted Butter, softened
  • ¼ tsp Salt
  • Chopped Pistachios

Instructions

  1. Preheat oven to 350
  2. Grease a 9” cast iron skillet or baking pan
  3. Cream together sugar and butter
  4. Add pistachio pudding mix and beat
  5. Add eggs one at a time and continue beating
  6. Add salt, vanilla and almond extracts, beat
  7. Add sugar and flour
  8. Beat until smooth (it’ll be really thick and hard to spread, but that’s okay)
  9. Spoon into your greased pan and use a rubber spatula to flatten the cake
  10. Sprinkle with pistachios
  11. Bake for 25-30 minutes
  12. Allow to cool – top with powdered sugar or rose petals
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