Chocolate-Dipped Pistachio Shortbread (Cheat)

Guys I’m dying and my mouth is in food heaven. This shortbread oh em geee.

  

I’ll probably regret eating 4 of these decadent shortbread cookies later on when I’m having roast duck for dinner, but I couldn’t help it! There is just layer upon layer of flavor and texture and I can’t stop eating them.

When these first came out of the oven, I had to will every atom in me not to grab the whole chunk of shortbread and eat it straight away. It smelled so amazing. Then, I had to torture myself with letting the damn thing cool (not before eating a few crumbs first, of course).

Of course, I couldn’t help but eat a cookie as I was dipping the others in chocolate. The shortbread itself was soo amaaziinnggg. It was perfectly buttery and flaky and left behind a gentle saltiness that made me swoon. Not to mention, the salt brought out the undeniable flavor of pistachio. The pistachio itself offered a delicate crunch that differed in texture from the shortbread. I was blown away.

Then, I ate the shortbread dipped in chocolate, and my world changed again. The chocolate paired so beautifully with the shortbread and the pistachio and the saltiness and it was so decadent and delicious and perfect and I honestly have no words. My babbling is a lame attempt at conveying to you exactly how foodgasm these shortbread cookies are.

You’d think, “it’s just shortbread”, but no, these are the ultimate shortbread. Better than any shortbread you’ve ever had before. I can guarantee.

By the way, in the unlikely event that you were wondering why I haven’t posted anything in a month – I’ve been busy stressing out about my final IB exams in May, so I haven’t really had the chance to bake much, not to mention take photos/edit photos/write posts. Anyways, after my exams end, hopefully I’ll find the time then to bake up a storm in my kitchen to make up for all the time lost. In the meantime, wish me luck and enjoy these shortbread cookies xx

Chocolate-Dipped Pistachio Shortbread

Ingredients

  • 1/2 cup (150g) unsalted butter, softened
  • 1/4 cup (50g) sugar
  • 1/8 cup (25g) light brown sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 1 cup (140g) flour
  • 1 tablespoon cornstarch
  • 1/2 cup (50g) finely chopped toasted pistachios
  • 100g dark chocolate, chopped
  • Pinch of sea salt

Method

  1. Preheat oven to 160 degrees Celsius
  2. Using a hand mixer or a stand mixer with a paddle attachment, beat the butter on high speed until smooth. Beat in both sugars until smooth.
  3. Gradually mix in the vanilla, salt, flour, and cornstarch until the mixture is fully combined and forms a crumbly dough
  4. Mix in 2/3 of the chopped pistachios
  5. Line an 8- or 9-inch cake pan with parchment paper and press the dough tightly into the pan
  6. Bake the shortbread for 30 minutes until lightly browned
  7. Allow to cool for 10 minutes before removing it from the cake pan. Cut the shortbread into wedges while it’s still warm. Allow the shortbread to cool completely before dipping into chocolate.
  8. Melt the chocolate in the microwave at 20-second intervals, stirring in between intervals until it’s completely melted
  9. Dip the shortbread into the chocolate and sprinkle with remaining pistachio and sea salt. Enjoy!
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Best Ever Blueberry Cheesecake Ice Cream (Cheat)

HELLO FRIENDS IT’S BEEN TOO LONG.

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In case you were wondering – it’s cause I was dying in exams. I’ve been gone for like a little over two weeks. One week was dedicated to studying, the other was dedicated to dying taking the finals.

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I’ve gotten some grades back, and I’m happy to say that I didn’t do too badly on them, except for Chemistry, of course, but luckily my other Chem grades saved me from this reaaallly really bad final exam grade.

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So I know that I just posted an ice cream recipe, but:

  1. It’s ice cream season. C’mon – there’s no denying that. The weather is H-O-T and we all need ice cream
  2. I owe a lot to ice cream for getting me through the difficult time of exams

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Oh, side note – to anyone still struggling to get through finals, I wish you all the best (of luck) and I wish that you have ice cream to help you get through it.

Anyways, with that aside, let’s talk about this seeriously amaaazing ice cream recipe. It’s honestly one of my favorites. I literally could not stop eating the ice cream batter. I probably ate like a third of the batter before forcing myself to put it in the freezer and let it be ice cream.

It’s got this wonderful, rich, and tangy flavor of cream cheese, which pairs beautifully with the sweet blueberry sauce. Speaking of which – blueberries are in season! Yay!!

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Anyways, I kid you not, this will be one of the best ice creams you’d have ever made. Please make it now and continue making it until summer is over 🙌.

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Best Ever Blueberry Cheesecake Ice Cream

Adapted from Joy the Baker

Ingredients

For the ice cream

  • 8oz cream cheese, room temperature
  • 1 cup whole milk
  • 1 cup heavy whipping cream
  • 1 cup light brown sugar, lightly packed
  • 1/4 teaspoon salt

For the blueberry sauce

  • 1 cup fresh blueberries
  • 1/4 cup granulated sugar
  • 2 teaspoons cornstarch
  • 1/4 cup water
  • Pinch of salt
  • 1 tablespoon fresh lemon juice
  • 1 heaping cup crumbled Graham Crackers or digestive biscuits

Method

  1. For the ice cream, in a food processor, blend together the cream cheese, milk, whipping cream, brown sugar, and salt until smooth
  2. Transfer the mixture to the bowl of an ice cream maker and churn according to the manufacturer’s instructions (about 30 to 45 minutes).
  3. While the ice cream is churning, make the blueberry sauce. In a small saucepan, heat the blueberries, sugar, cornstarch, water, salt, and lemon juice together over medium-low heat. Stir until the berries burst and the juices thicken (about 5 minutes)
  4. Transfer the sauce into a small bowl and place in fridge until the ice cream finishes churning
  5. When the ice cream has finished churning, spoon it into a freezer safe container and swirl in the blueberry sauce and crackers/biscuits
  6. Place in freezer for at least 4 hours, or overnight. Allow to thaw before serving

White Chocolate Blueberry Oatmeal Cookies (Cheat)

I need to make cookies more often.

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I’ve always loved oatmeal cookies, but the addition of fresh, plump blueberries and sweet, smooth white chocolate take these cookies to a whole new level of yum.

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These cookies are crispy on the edges, yet still soft and chewy in the center. I didn’t chill my cookie dough before baking it, so they turned out to be a little flat, which personally, I don’t mind. If you want them to be more puffy and cakey, then I’d recommend chilling them for an hour or two before baking.

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White Chocolate Blueberry Oatmeal Cookies

Adapted from Broma Bakery

Makes 14-16 large cookies

Ingredients
  • ½ cup unsalted butter, room temperature
  • ½ cup white sugar
  • ½ cup light brown sugar
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup plus 2 tablespoons all-purpose flour
  • 2 teaspoons cornstarch (optional, omit for a crunchier cookie)
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • 1 cup old-fashioned oats
  • ⅔ cup white chocolate chips or chopped white chocolate
  • 1 cup fresh blueberries

Method

  1. Preheat oven to 175 degrees Celsius, or 350 degrees Fahrenheit
  2. In a standing mixer fitted with a paddle attachment, or in a medium mixing bowl with an electric hand mixer, cream the butter and both sugars until light and fluffy, about 3 minutes. Beat in the egg and vanilla extract.
  3. In a separate bowl, whisk together the flour, cornstarch, salt, baking soda, and baking powder. With the wet ingredients mixing on low speed, slowly incorporate in the dry ingredients until almost combined. Fold in oats and white chocolate chips with a spatula until fully combined, and finally carefully fold in the blueberries, making sure not to break them
  4. Using a cookie scoop, scoop the dough onto a lined baking sheet (or just roll them into balls using your hands), leaving 2 inches in between each cookie. If you want a more puffy and cakey cookie, chill the cookie dough in the fridge for 1-2 hours before baking (I didn’t)
  5. Bake cookies for 19 minutes, or until just beginning to brown. Allow to cool on cooling rack before serving

Easy Blueberry Crumble (Cheat)

Everything tastes better with crumble. It’s just a fact.

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Take this blueberry crumble – the blueberries themselves shine, with their tart yet sweet flavors with an edge of lemon, but what would a ramekin of cooked blueberries be without a gorgeous, satisfyingly crunchy, oat-y crumble to go with it? Exactly.

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This recipe is so easy to throw together. Plus, it can easily be doubled, or halved, depending on what you need.

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Easy Blueberry Crumble

Adapted from The Farm

Makes 6-8 servings

Ingredients

For the blueberry filling:

  • 2 1/4 cup (340g) fresh blueberries
  • 1/2 cup (100g) granulated sugar
  • 2 tablespoons (20g) all-purpose flour
  • 1 to 2 tablespoons (15-30ml) lemon juice, depending on how tart the blueberries are
  • Zest of 1 lemon
  • 1/4 teaspoon salt

For the crumble:

  • 3/4 cup (95g) all-purpose flour
  • 1/2 cup (40g) quick-cooking oats
  • 1/2 cup (100g) light or dark brown sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter, cubed and softened slightly
  • Vanilla ice cream, for serving (optional, but recommended)

Method

  1. Preheat oven to 190 degrees Celsius, or 375 degrees Fahrenheit
  2. For the blueberry filling, in a medium bowl, toss the blueberries with the sugar, flour, lemon juice, lemon zest, and salt until well combined. Transfer the blueberry mixture into individual ramekins or a 9-inch pie tin
  3. For the crumble, in a separate medium bowl, whisk together the flour, oats, brown sugar, vanilla, and salt until combined. Add in the butter and break down with your hands, a pastry cutter, or a food processor, until well combined.
  4. Crumble the topping over the blueberries in large clumps
  5. Bake for 25-35 minutes, until the crumble is beginning to brown and the blueberry filling is bubbling
  6. Let cool slightly before serving warm with vanilla ice cream