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!
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.
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!
