We've definitely been lucky this year...weatherwise. We've gone from Fall to Spring and as you can see from the photos I've taken of my yard, the primrose are blooming, my peonies are up, some as much as 4-inches, the daffodils are ready to burst and my bushes and flowering trees are full of color!
Preheat oven 350F-degrees. Choose the pan(s) you'll be using and grease them.
3/4 cup ( 1 1/2 sticks) unsalted butter, softened
1 3-ounce pkg. cream cheese
1/4 cup pistachio paste
In the KitchenAid with the paddle attachment (or a medium bowl), beat these ingredients together until soft and fluffy.
1 1/2 cups sugar
1/2 tsp. salt
1 3/4 cups King Arthur unbleached all-purpose flour
1 tsp. baking powder
Add the dry ingredients and mix to combine. The batter may be stiff.
1/2 tsp. vanilla extract
1/4 tsp. Pistachio extract (or use 1/2 tsp. almond extract)
3 to 4 drops green food coloring (optional)
Add the flavorings and food coloring, if using and mix again.
5 large eggs
Add eggs, one at a time, beating well after each one. When done, the batter will be very fluffy.
1 cup (6 oz.) bittersweet chocolate chips
1/2 cup shelled pistachio nuts, rough chopped
Stir in the chips and nuts.
Bake in the preheated oven. Loaf pans-60 to 70 minutes. Small loaf pans-about 45 minutes. Danish tea Loaf pan (12 x 4 x 4)-60-70 minutes. Coffee cake pan, I used took 45 minutes. Remove the cake from the oven and allow to cool on a rack for 5 minutes. Turn it out on a platter to cool.
For the glaze:
3 ounces chopped bittersweet chocolate
3 ounces of heavy cream