You know those little recipe books you aways see at the end of check-out counters? Well, that’s where I found this recipe. I picked up a Taste of Home – Brownies and Bars Recipe Book and this recipe jumped right off the page at me. Pineapple and coconut are two things you just got to have in the summer! It has a wonderful shortbread crust and the top layer is pretty much just mix everything up in a bowl and pour it over the crust. That easy! The pineapple and coconut together is so refreshing!
2 tablespoons butter, melted
3 tablespoons sugar
1 cup all-purpose flour
1 teaspoon baking powder
2 cans (8 ounces each) unsweetened crushed pineapple, drained
1 tablespoon butter, melted
1 cup sugar
2 cups flaked coconut
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine flour and baking powder; stir into creamed mixture. Press into a 9 inch square pan coated with cooking spray. Spread pineapple over crust; set aside.
For topping, in a small bowl, beat butter and sugar until blended. Beat in eggs. Stir in coconut. Spread over pineapple. Bake at 325 degrees for 35-40 minutes or until golden brown. Cool on a wire rack before cutting.
Yields: 16 small servings
Sorry for the delay in posting recipes. I’ve been working on something for the past four weeks I haven’t told you about yet. It’s our local Farmers Market. I’ve been selling my baked goods every Saturday for the past four weeks. It’s actually going really well. I was so nervous the first couple of times wondering if I made enough, or if I made too much, are my prices too high or too low. I was driving myself crazy! I finally calmed myself down and gave up my control to God. I knew I could tweak it week to week so I decided I would just enjoy what I was doing and take the opportunity to meet a lot of great people.
I love bundt cakes but don’t make them very often because sometimes by the time the cake is done all the way through, the outside is way too dark and tough. When I found this recipe at Lick The Bowl Good I was intrigued by the name. I like snickerdoodle cookies and love cinnamon and sugar together, so I thought this cake would taste really good if it would bake without the outside getting too dark. It came together really easy and baked up beautifully! The cake itself was a moist, dense cake with a wonderful flavor that also had a brown sugar and cinnamon streusal inside. The outside had a coating of cinnamon and sugar which, I think was the star of the cake. It gave it that extra hit of sugar and cinnamon and then on the top, which will be the bottom when you turn it over, created a sugar and cinnamon crust that gave it a little crunch. So good! I think this is great for breakfast or dessert.
1 teaspoon ground cinnamon
1/2 cup white sugar
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher salt
1 cup unsalted butter, at room temperature
1 cup white sugar
1 cup light brown sugar
3 eggs, at room temperature
2 teaspoon vanilla extract
1 cup full-fat sour cream, at room temperature
Cinnamon Streusel Swirl:
1/2 cup all-purpose flour
1/3 cup firmly packed light brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
3 Tablespoons unsalted butter, melted
In a small bowl, combine the 1/2 cup of sugar and 1 teaspoon of cinnamon. Mix together really well and set aside. In another bowl mix all ingredients for the cinnamon streusel mixture and set aside. Preheat oven to 325F. Generously spray a 9 inch Bundt pan with a nonstick baking spray with flour, be sure to cover all the nooks and crannies, as well as the center tube. If you don’t have baking spray with flour, you can grease the pan with shortening. Liberally dust the entire inside of the pan with the sugar and cinnamon mixture. Try to evenly coat the inside surface of the pan, including the tube. Save the remaining sugar and cinnamon mixture and set everything aside. Sift together the flour, baking powder, baking soda and salt. Set aside. Beat just the butter on medium speed for one minute. Add the white sugar and mix for 3 minutes, until light and fluffy. Scrape down the bowl and blade and add the brown sugar. Mix for 2 minutes until the mixture looks light brown and uniform in color. Add the eggs one at a time, beating each for 1 minute. Stir in the vanilla. Add the flour mixture alternately with the sour cream; beat well. Spread half of the batter into the prepared pan. Sprinkle the cinnamon streusel mixture on the cake being careful to keep it off the edges of the pan. Spread the rest of the batter onto the streusel topping. Sprinkle the top of the cake with the sugar and cinnamon mixture. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool for 10 minutes before inverting onto a wire rack to cool completely.
I love a good breakfast cake and this is probably my favorite right now. The cake is moist with a mild tang that comes from the buttermilk. You know those crumb cakes that are skimpy on the crumb? Not this one! You’ll get plenty of crumb topping with this cake! The crumb topping puts it into the “oh my, that’s good!” category.
Ingredients for the Cake:
1 1/4 cups cake flour
1/2 cup granulated sugar
1/4 teaspoon baking soda
1/4 teaspoon table salt
6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces, softened but still cool
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1/3 cup buttermilk
Ingredients for the Crumb Topping:
1/3 cup granulated sugar
1/3 cup dark brown sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon table salt
8 tablespoons unsalted butter (1 stick), melted and still warm
1 3/4 cups cake flour
To make the topping: Whisk sugars, cinnamon, salt, and butter in medium bowl to combine. Add flour and stir with rubber spatula or wooden spoon until mixture comes together resembles a thick dough; set aside to cool to room temperature, 10 to 15 minutes.
To make the cake: Adjust oven rack to upper-middle position and heat oven to 325 degrees. Cut 16-inch length parchment paper or aluminum foil and fold lengthwise to 7-inch width. Spray 8-inch square baking dish with nonstick cooking spray and fit parchment into dish, pushing it into corners and up sides; allow excess to overhang edges of dish.
In bowl of a stand mixer fitted with paddle attachment, mix flour, sugar, baking soda, and salt on low speed to combine. With mixer running at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes. Add egg, yolk, vanilla, and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary.
Transfer batter to baking pan; using rubber spatula, spread batter into even layer. Break apart crumb topping into large pea-sized pieces between your fingers and spread an even layer over batter, beginning with edges and then working toward center. Bake until crumbs are golden and wooden skewer inserted into center of cake comes out clean, 35 to 40 minutes. Cool on wire rack at least 30 minutes. Remove cake from pan by lifting parchment overhang.
Source: Smells Like Home
I found this recipe at Ezra Pound Cake’s blog and knew by the list of ingredients this would be a very simple dessert to make, not to mention semi-healthy! I love pistachio pudding! I don’t even think I’ve had it since I was a kid. And of course, adding pineapple, cool whip and yogurt, you can’t go wrong. I used 0% Greek vanilla yogurt instead and regular yogurt because I love how creamy Greek yogurt is. And then I used regular Cool Whip instead of fat free Cool Whip. There’s not that much difference in calories between the two cool whips. This dessert is creamy and fluffy and just enough sweetness to calm that sweet tooth without adding too many more calories to your day. The pineapple and nut adds a nice crunchy-ness too. And I know I already mentioned how quick this comes together but, WOW, really quick!
1 can (8 oz.) crushed pineapple in juice, undrained
1 package (1 oz.) Jell-O Pistachio Fat-Free Sugar-Free Instant Pudding
1 cup non-fat vanilla Greek yogurt
2 cups thawed Cool Whip
1/4 or less of chopped pecans or any nut you choose
Combine the first three ingredients in a large bowl, and whisk until blended. Stir in 2 cups Cool Whip and nuts. Refrigerate for 1 hour.
With Mother’s Day right around the corner this would be a great treat to make for a Mother’s Day breakfast. Maybe your husband could make it for you! It’s so easy and can be served warm or at room temperature. He could make it the night before so it would be ready for you when you wake up on Mother’s Day! We’ve made this before and served it as a dessert also. You can pick whatever pie filling you want. I’ve used cherry and blueberry but use whatever suits your fancy!
4 cups Bisquick baking mix
1/2 cup sugar
1/4 cup butter, melted
1/2 cup milk
1 tsp. vanilla
1 tsp. almond extract
2 cans (21 ox.) pie filling of your choice
1 cup powdered sugar
1 to 2 tbsp. milk
Heat oven to 350 degrees. Spray a jelly roll pan, 15 1/2 x 10 1/2 x 1″, or 2 square pans, 9x9x2″. Mix all ingredients except pie filling and Glaze; beat vigorously 30 seconds. Spread 2/3 of the batter (about 2 1/2 cups) in jelly roll pan or 1/3 of the batter (about 1 1/4 cups) in each square pan. (You’ll need some patience here! It’s hard to spread the batter because it’s so sticky. It helps to spray your utensil and fingers with cooking spray.) Spread pie filling over batter. Drop remaining batter by tablespoonfuls onto pie filling. Bake until light brown, 20-25 minutes.
Glaze: Beat the powdered sugar and milk until smooth and of desired consistency. Drizzle glaze over warm cake. Serve warm or cool. 18 servings.
Note: The recipe calls for 1 can of pie filling but I use two because one doesn’t completely cover the batter and I like it all covered with fruit!