Pistachio Cake & More: What We Actually Made This Week

Disclosure: This post may contain affiliate links. Purchases through these links support our site at no extra cost to you.

Okay so this pistachio cake recipe? It’s officially my new obsession. I’ve been dying to try a really good one, and I finally found it. It’s not overly sweet, the pistachios give it this amazing texture, and the color is just gorgeous. Honestly, I’ve made it twice already this week because my roommate inhaled the first one. We also tackled a few other things in the kitchen, and let me tell you, not everything was a slam dunk. Here’s the real deal on what’s been cooking.

The Pistachio Cake That Stole My Heart (and My Roommate’s)

This pistachio cake recipe is from this amazing baker I follow on Insta, @BakeWithBea. I made her original recipe, and it was good, but I tweaked it slightly. I find a lot of nut cakes can be dry, so I added an extra egg yolk and swapped some of the all-purpose flour for almond flour. The key is using unsalted, shelled pistachios – I got mine from Trader Joe’s, about $12 for a big bag. Don’t skimp on the pistachios; you need them for both the cake and the topping. And for the love of all that is holy, use Diamond Crystal kosher salt. It just tastes better, trust me.

My Pistachio Cake Tweaks

So, the original called for 2.5 cups AP flour, I did 2 cups AP and 0.5 cup almond flour. Also, 3 eggs, I used 3 eggs + 1 yolk. The frosting, it’s a simple cream cheese frosting but I added a bit of rosewater – just a tiny splash, maybe 1/4 tsp. It sounds weird, but it really complements the pistachio. It’s a subtle floral note that makes it feel super fancy.

The ‘Oh Crap, What Do I Do With Leftover Zucchini?’ Situation

Confession time: I totally overbought zucchini at Costco last week. Like, a ridiculous amount. So, naturally, I had to find ways to use it. I decided to make zucchini fritters. The recipe I used was pretty standard – grated zucchini, flour, egg, a little cheese, some herbs. They were okay. Like, fine for a snack, but not mind-blowing. The issue is, if you don’t squeeze out *all* the water, they get soggy. I mean, I squeezed, but maybe not enough. This step is annoying but worth it.

Zucchini Fritter Survival Guide

Here’s the real trick: after grating, put the zucchini in a clean kitchen towel or cheesecloth and SQUEEZE. Hard. Like you’re wringing out a wet washcloth. Get as much liquid out as humanly possible. Also, don’t overcrowd the pan when you fry them, or they won’t get crispy. You want them golden brown and delicious, not pale and sad.

That One Time I Tried to Make Sourdough Again…

Yeah, I know. Sourdough. It’s supposed to be this magical thing, right? Well, my starter is… temperamental. This week, I tried a no-knead sourdough recipe I saw on YouTube. It looked so easy! The video promised a crusty loaf with minimal effort. My loaf came out… dense. And a little too chewy. I think I might have over-proofed it. Or maybe my starter isn’t strong enough. It’s hard to tell. It cost me about $5 in flour and yeast, but honestly, the time investment and the emotional rollercoaster? Priceless.

Sourdough: Is it Worth the Hype?

Look, I love the idea of homemade sourdough. I really do. But my kitchen is usually too warm in the summer, which apparently messes with the proofing. If you have a cooler kitchen or a proofing box, you might have better luck. Otherwise, maybe stick to a good bakery. I’m not giving up, but I’m not optimistic about my next attempt either.

Quick & Easy Weeknight Pasta: Aglio e Olio Upgrade

When I’m totally wiped but still want something decent to eat, I always go back to Aglio e Olio. It’s basically garlic and oil pasta. Super simple. But this week, I felt fancy and added some cherry tomatoes and a handful of baby spinach at the end. The tomatoes burst and make this light sauce, and the spinach wilts down. It’s still ridiculously fast – maybe 15 minutes total – and feels way more substantial. I used spaghetti, about $3 a box at Walmart, and good olive oil.

Aglio e Olio That’s Not Boring

The trick here is to get the garlic *just* right. You want it golden, not burnt. And don’t be shy with the chili flakes! I used about half a teaspoon, but you can adjust. Also, reserve some pasta water before you drain the pasta. That starchy water is liquid gold for emulsifying the sauce and making it cling to the noodles.

⭐ Pro Tips

• Always zest citrus BEFORE you juice it. You get more zest that way. I use a Microplane, about $15 at Target.
• Buy spices in bulk from ethnic grocery stores (like Patel Brothers if you have one near you) – way cheaper than big chains.
• Don’t be afraid to use stale bread for breadcrumbs. Just toast it a bit more in the oven first.

Frequently Asked Questions

Final Thoughts

So yeah, that was my week in the kitchen. The pistachio cake is a definite keeper, and I’ll be making that aglio e olio upgrade on repeat. The zucchini fritters were a decent way to use up produce, and the sourdough… well, we’ll see. Don’t be afraid to experiment, even if things don’t turn out perfectly. That’s how you learn, right?