Pistachio and Dark Chocolate Butter Cookies

A melt-in-your-mouth butter cookie is hard to resist. They are even harder to resist when you incorporate other delicious ingredients into the cookie dough, such as chopped up nuts and chocolate. A good example, of course, is this batch of Pistachio and Dark Chocolate Butter Cookies. These are easy to make slice-and-bake-cookies that are studded with crisp pistachios and rich dark chocolate.

Pistachio Dark Chocolate Slice and Bake Cookies
1 cup butter, room temperature
2/3 cup brown sugar
1 tsp vanilla extract
2 cups all purpose flour
1/2 tsp salt
2/3 cup toasted pistachios, chopped
1/3 cup finely chopped dark chocolate
approx 1/4 cup sugar, for finishing

In a large bowl, cream together butter and brown sugar. Mix in vanilla extract, flour and salt, mixing just until no streaks of flour remain. Stir in pistachios and dark chocolate to evenly distribute. Dough will be fairly dry.
Place dough on a sheet of wax or parchment paper. Using your hands, shape the dough into a log no more than 2 inches in diameter. Wrap in plastic wrap and chill in the fridge for about 2 hours, or in the freezer until you’re ready to use it (it will last for several weeks).
Preheat oven to 350F.
Sprinkle approximately 1/4 cup sugar on a plate or cutting board and roll the sides of the dough logs in the sugar before slicing.
Slice dough into slices that are no more than 1/4-inch thick, allowing the dough to soften slightly before slicing if you are using frozen dough. Arrange on a parchment-lined baking sheet. Cookies will not spread very much, so you don’t need to leave too much room between them.
Bake for 12-15 minutes, until cookies are lightly browned around the edges.
Cool on sheet for 2-3 minutes, then transfer to a wire rack to cool completely.

Makes about 3 dozen.

Recipe from bakingbites.com

Beautiful Bathroom Makeover

gdfg

It is safe to say that it is a major change in this bathroom. I love the new color on the walls, beautiful shade of gray, it's a clean neutral that is elegant but also very warm an welcoming. I have to say that I have found inspiration for remodeling my bathroom from this amazing before and after makeover. I would love to take a bath in this bright and wonderful new bathroom.


rtyfgh

See more photos in the gallery below

         

Source

Easter Basket Cookies

gsdg

Easter basket cookies require a little assembly, but the basics couldn't be easier. They call for store-bought dough, frosting, and candies, making them a snap to put together with young helpers as a fun edible craft project. Read all the details about the recipe here...


dfgdfg

See more great Easter ideas here...



Medal buttonholes made from wood and vintage fabric

I thought these were so inspired when I spotted them on Etsy.  Made in the UK from a slice of a tree branch and hand-stitched vintage fabrics I think they would make great buttonholes.  They are quirky and a bit different, and I love the handcrafted and natural look of them.  They are made as brooches so come with a metal pin on the back, easy to fasten to suits.

Source

DIY Flowers in a Can.

We love an easy craft that yields a functional object, and these decoupaged recycled cans fit the bill!


Source & Source

Salmon with Fennel and Pernod.You Have Got To Try This Recipe!

You have got to try this recipe! We have and we loved it.

Ingredients

  • 1 1/2 teaspoons fennel seeds, crushed

  • 1/4 cup (1/2 stick) butter, room temperature

  • 2 tablespoons minced shallots

  • 1 large fennel bulb with fronds; bulb quartered, then cut lengthwise into 1/4-inch-thick slices; 2 tablespoons fronds chopped, divided

  • 2 6- to 7-ounce salmon fillets

  • 2 tablespoons Pernod or other anise-flavored liqueur


Preparation

Stir fennel seeds in large nonstick skillet over medium heat until fragrant, about 1 1/2 minutes. Transfer seeds to small bowl; cool. Mix in butter, shallots, and 1 tablespoon fennel fronds; season butter mixture with salt and pepper.

Melt 1 tablespoon butter mixture in same large nonstick skillet over medium heat. Add sliced fennel bulb and 1/4 cup water to skillet; cover and cook until fennel is crisp-tender, about 8 minutes. Uncover skillet and sauté until fennel begins to brown, about 2 minutes. Transfer fennel to plate.

Sprinkle salmon with salt and pepper. Add 1 tablespoon butter mixture to same skillet and melt over medium heat. Add salmon; cover and cook 5 minutes. Turn salmon over; add 1/4 cup water to skillet. Cover and continue cooking until salmon is just opaque in center, about 5 minutes longer. Slide salmon to 1 side of skillet; return fennel to skillet. Add Pernod, 2 teaspoons butter mixture, and remaining 1 tablespoon chopped fennel fronds; stir to heat through.

Divide fennel mixture between 2 plates. Top with salmon; spoon remaining butter mixture over salmon.

Recipe comes from epicurious.com