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Easy Pineapple Dessert For Summer

partysugar — Mon, 16 Jul 2007 13:15:38 -0700

Fast. Simple. Delicious. Dessert. When you see those 4 words, a decadent cake may not come to mind, but trust me you can make a cake in minutes if you start with a box. In the summer I can't be bothered to spend so much time in the kitchen - especially if it's hot out! With this recipe, a summer cake - best served chilled - is put together by taking help from the store in order to save time and energy - you won't even need to win a brand new mixer to whip this one up. Melt in your mouth yellow cake is topped with a pistachio-cream cheese-pineapple mixture, followed by a fluffy layer of cool whip and a dusting of chopped nuts. Sound tempting doesn't it? You'll get the recipe if you read more

Easy Pineapple Cake
From The Times-Tribune

1 box yellow cake mix
8 oz. cream cheese, softened
1 (3 3/4 oz.) instant pistachio pudding
2 regular size cans crushed pineapple
1 (9 oz.) Cool Whip
Chopped nuts or coconut

Make cake according to directions. Use 9 x 13 inch pan. Bake carefully until toothpick comes out clean. Cool.
Make pudding according to directions, beat in softened cream cheese. Spread over cake.
Spoon drained pineapple over pudding.
Frost with Cool Whip and top with nuts or coconut or leave plain. Keep refrigerated and covered.

Serves 12-15.

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Fruit Dessert For Camping: Grilled Pineapple

partysugar — Wed, 22 Aug 2007 16:18:51 -0700

I know that many people like to go camping because they enjoy roughing it. I'm not one of those people. I despise camping, but if I must rough it, I'm expecting some pretty delicious and comforting food. Grilled pineapple is sophisticated enough to make you feel like you're on a luxurious, relaxing vacation but simple enough to make in your campground. Accompanied by a sweet, honey syrup this pineapple is a wonderful, light finish to any meal. For the recipe, read more

To make this recipe a little more camping friendly, simply pre-cut the pineapple before you leave for camp.

Grilled Pineapple
From Bon Appetit magazine
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1/2 cup honey
1/4 cup fresh lime juice
1 tablespoon grated lime peel
1 large ripe pineapple
1/4 cup minced fresh mint

Whisk first 3 ingredients in large glass baking dish.
Peel pineapple; cut crosswise into 6 rounds. Remove core; discard. Add pineapple to dish; turn to coat.
Cover with plastic wrap; let stand at room temperature at least 1 hour and up to 2 hours.
Prepare barbecue (medium heat). Remove pineapple from marinade (reserve marinade). Grill until golden brown, about 3 minutes per side. Transfer to serving dish.
Pour reserved marinade over. Sprinkle with mint. Serve warm or chilled.

Serves 6.

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Make a Cake in Under 10 Minutes

YumSugar — Tue, 06 Feb 2007 15:14:14 -0800

For some reason I have pineapple on the brain. I absolutely love it and eat it all the time. So today I went hunting for a pineapple treat to try later. In my searching, I stumbled across this one claiming to make a perfect pineapple cake in less than 10 minutes. Granted, you'd have to use the microwave and would need a microwave safe bundt pan (silicone would work). Personally I think it sounds a little too good to be true, seems like you might as well put it in the oven for twice the time... Unfortunately, I can't actually test this one out because, believe it or not, I don't actually have a microwave (SF kitchen = tiny no counter space). However it seems like you would end up with a pretty standard pineapple upside down cake. So, if you've got a microwave, and need dessert in less than 10 minutes, why don't you give this 9 Minute Microwave Pineapple Cake a try? Then once you've tested it out, let us all know how the outcome was! For the recipe, read more

9 Minute Microwave Pineapple Cake
From astray

6 ounce sliced pineapple
1/2 cup brown sugar
5 tsp butter
6 maraschino cherries
1/2 box white cake mix
1 egg

Using a bundt microwave pan, spray with non stick vegetable spray. Melt butter and pour into bunt pan. Spread brown sugar in bottom of pan on butter. Place pineapple slices around on top of brown sugar. Save the juice. Slice the cherries and place in and around the pineapple slices. Mix pineapple juice and one egg in the half of boxed cake mix. Pour over pineapple slices, cherries and brown sugar. Bake in microwave on high for 9 minutes on turn table. If you don't have a turn table, turn 1/4 turn every 3 minutes.

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Come Party With Me: Moroccan Dinner - Dessert

partysugar — Wed, 28 May 2008 15:00:17 -0700

Couscous is a staple common to North African cuisine. Instead of serving it as a savory part of my dinner menu, I decided to use it to make a sweet dessert. Most people have had rice or bread pudding, but the majority of my guests have yet to experience couscous pudding.

This variation is made with fluffy whipped cream, sautéed bananas, and fresh pineapple. This type of dessert is ideal for a dinner party because it can be made well in advance. To take a look at the recipe, read more.

Pineapple and Banana Couscous Pudding
From Bon Appétit magazine

Ingredients

3/4 cup water
1/2 cup plain couscous
1 tablespoon unsalted butter
1/2 large banana, chopped (about 1/2 cup)
1 tablespoon (packed) golden brown sugar
1 1/2 cups plus 2 tablespoons chilled whipping cream
5 tablespoons sweetened cream of coconut (such as Coco López)*
1 tablespoon triple sec
1/2 cup candied pineapple, minced
1 1/2 cups diced peeled fresh pineapple

Directions

Bring 3/4 cup water to boil in heavy medium saucepan over high heat.
Stir in couscous. Remove from heat. Cover and let stand until water is absorbed, about 15 minutes. Fluff with fork.
Melt butter in small nonstick skillet over medium-high heat. Add banana and sugar and sauté until banana is soft, about 1 minute. Cool.
Using electric mixer, beat cream in large bowl until soft peaks form. Fold in cream of coconut and triple sec.
Reserve 6 tablespoons whipped cream mixture for topping.
Fold candied pineapple, couscous, and banana into remaining whipped cream mixture in large bowl. Divide mixture among 6 parfait glasses or dessert bowls. Can be made 4 hours ahead. Cover whipped cream mixture and puddings separately and refrigerate.
Top each pudding with some of reserved whipped cream mixture. Sprinkle each with fresh pineapple and serve.

Serves 6.

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Cupcakes So Good They'll Make You Hum

partysugar — Fri, 28 Aug 2009 10:30:10 -0700

Last week my sister hosted a Summer cocktail party that doubled as a birthday celebration for two friends. Since I've been known to make birthday cakes in the past, she asked me if I could do two cakes for the party. Immediately I began to worry: baking and assembling two cakes requires a lot of time. Just as I was starting to panic, I remembered the ingenious invention that is the cupcake! Each birthday girl could get her own minicake topped with a candle. Inspired by our slideshow of unconventional cupcake recipes, I decided to make hummingbird cupcakes. A native to the South, hummingbird cake is a cream cheese-frosted white cake with crushed pineapple, coconut, mashed bananas, and walnuts mixed into the batter. It's sweet, moist, fruity, crunchy, creamy, and divine - quite simply, it's everything you want in a cupcake. Although the pineapple topping is extra work, it's worth it. The cupcakes wouldn't be the same without the feathery juicy dried pineapple. To take a look at the recipe I used, read more.

Hummingbird Cupcakes
From Martha Stewart

Ingredients

3 cups all-purpose flour, plus more for pan
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, melted and cooled
2 teaspoons pure vanilla extract
2 cups sugar
3 large eggs
2 cups mashed ripe banana (about 3 large)
1 can (8 ounces) crushed pineapple, drained
1 cup chopped walnuts or pecans
1 cup coconut flakes
Cream Cheese Frosting, recipe below
Dried Pineapple Flowers, recipe below

Directions

Preheat oven to 350 degrees, with rack in center. Line cupcake pan with paper liners; set aside.
In a medium bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter, vanilla, and sugar until combined, about 2 minutes.
Add eggs one at a time, incorporating each before adding the next. Beat at medium speed until mixture is pale yellow and fluffy, about 3 minutes.
In a medium bowl, stir together banana, pineapple, walnuts, and coconut. Add to egg mixture, mixing until combined. Stir in flour mixture.
Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pans halfway through, until golden brown and a cake tester inserted in the center comes out clean, 25 to 28 minutes.
Transfer to a wire rack to cool completely. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with dried pineapple flowers, if desired. Serve at room temperature.

Makes 24 cupcakes.

Cream Cheese Frosting

8 ounces cream cheese, room temperature
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, cut into pieces, room temperature
1 pound confectioners' sugar, sifted

In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and vanilla until light and creamy, about 2 minutes.
With mixer on medium speed, gradually add butter, beating until incorporated.
Reduce mixer speed to low. Gradually add sugar, beating until incorporated. Use immediately, or cover and refrigerate up to 3 days. Bring to room temperature before using.

Makes 3 cups.

Dried Pineapple Flowers

2 large or 4 small pineapples, peeled

Preheat oven to 225 degrees. Line two baking sheets with nonstick baking mats or parchment paper.
Using a small melon baller, remove and discard all pineapple skin.
Using a sharp knife, cut pineapple crosswise into very thin slices. Transfer slices to baking sheets.
Bake until tops look dried, about 30 minutes. Flip slices; bake until completely dried, 25 to 30 minutes more. Pinch center of each pineapple slice to shape into a cone, and let cool in a clean egg carton to form flowers. Refrigerate in an airtight container up to 3 days.

Makes about 2 dozen.

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Pineapple Upside Down Cake Two Ways - Beginner and Expert

partysugar — Tue, 25 Mar 2008 11:01:11 -0700

Although you can make an upside down cake with virtually any type of fruit, the most traditional is the pineapple upside down cake. This delicious cake is made by placing a layer of fruit in the bottom of the pan and then covering it with batter. After the cake is baked, the pan is inverted and the sugar and fruit juices combine to make a sweet, caramelized cake topping. This is a classic that every home cook should experience making. I've found two recipes - one that's simple and another that's more complicated - so read both and decide which one suits you and your culinary needs. For the recipes, read more.

Beginner Pineapple Upside Down Cake
From Kraft Foods

Ingredients

3 cans (8 oz. each) pineapple slices in juice, undrained
1 cup firmly packed brown sugar
1/3 cup butter or margarine, melted
6 maraschino cherries, halved
1/2 cup chopped pecans
1 pkg. (2-layer size) yellow cake mix
1 envelope whipped topping mix
4 eggs
1 cup cold water

Directions

Preheat oven to 350°F.
Drain pineapple, reserving 2 Tbsp. of the juice; set aside.
Mix brown sugar and butter in 13x9-inch baking pan. Arrange pineapple slices in pan, cutting slices if necessary to evenly fit onto bottom of pan. Place cherry half, cut side up, in center of each slice. Sprinkle with the reserved pineapple juice and pecans.
Beat dry cake mix, dry whipped topping mix, eggs and water in large bowl with electric mixer on low speed 2 minutes. Beat on medium speed 4 minutes. Carefully spoon into prepared pan.
Bake 50 to 55 minutes or until top springs back when lightly pressed.
Let stand 10 minutes; invert onto serving plate. Let stand 1 minute; remove pan. Serve warm or cooled.

Serves 16.

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Expert Pineapple Upside Down Cake
From Robert Irvine

Ingredients

Creme anglaise:
1/2 cup milk
1/2 cup heavy cream
1 vanilla bean, or vanilla extract to taste (approximately 3 tablespoons)
1/4 cup sugar
4 egg yolks
Pineapple and cherries:
1 cup water
1/2 cup brandy
1/2 fresh pineapple, leaves removed, peeled, cored, cut into 1/4-inch rings
1/2 pint fresh cherries, halved and pitted
Cake batter for 2 (9-inch) rounds:
Canola oil
1 1/4 cups cake flour
1/4 cup sugar, plus 3/4 cup
6 large eggs
1/3 cup melted butter
1 teaspoon vanilla extract

Directions

For the creme anglaise: pour the milk and heavy cream into a heavy bottomed saucepot and scrape the seeds from the vanilla bean into the pot (or add vanilla extract). (If using a vanilla bean, put the vanilla pod in the pot as well.) Add half the sugar to the pot and bring to a simmer (just below a boil).
In a small bowl whisk together the egg yolks and the rest of the sugar and temper it by adding a small amount of the heated milk mixture to the bowl while whisking constantly (known as a liaison). Now pour the liaison (egg mixture) into the milk pot, stirring constantly. You are only heating it. Do not boil. Do not cook. The idea of a liaison is to incorporate the eggs and avoid making them into scrambled eggs! You want the mixture to begin to thicken so it will coat the back of a spoon. Remove from heat and allow to cool, then remove vanilla pod and discard, and refrigerate until chilled.
For the pineapple and cherries: in a skillet, bring 1 cup of water and the brandy to a boil, then reduce heat to a simmer. Add the pineapple to the simmering brandy mixture. (Add enough hot water to cover, if necessary.) Poach for about 10 minutes and using tongs, remove to a platter.
In the same poaching liquid cook the cherries for about 10 minutes. Remove from heat and let cool to room temperature while you are preparing the batter.
For the cake: preheat oven to 350°F. Oil the bottom of a 9-x-2-inch deep round pan and lay parchment paper over the bottom. Then brush a thin layer of canola oil on top of the parchment paper.
Sift together cake flour and just 1 tablespoon of the sugar several times to aerate.
In a separate heatproof bowl combine the eggs and and the other 3 tablespoon sugar. Nest the bowl with the sugar and eggs in another larger bowl filled with about 2-inches hot water.
Whisk together the eggs and sugar, being very careful NOT to splash any water into it. The idea here is to raise the temperature of the egg and 3/4 cup sugar mixture to between 100 and 120°F. Use a candy thermometer to test the temperature. Once the mixture is warmed, remove the bowl from the water bowl and use an electric beater to beat it until it is about triple in volume and is the consistency of soft whipped cream.
Sift the 1/3 of the flour and sugar mixture into the bowl of beaten eggs and sugar, and fold together. Repeat for each remaining 1/3 of the flour mixture, folding together after each addition. Then, gently fold in the melted butter and vanilla.
Arrange the pineapple circles with cherries placed in the center in the bottom of the cake pan. Start the pattern at the middle and work your way out.
Pour batter over layer of pineapple, spreading evenly, but don't fill pan any more than within 1/2 inch of the top edge of the pan. Bang pan on countertop - 1 or 2 times only - to make sure the batter sinks down between the fruit, but don't overdo it or you will undo all your hard work in aerating the batter!
Bake in oven until the surface springs back when touched and a toothpick inserted in the cake comes out clean, about 20 to 25 minutes. Let cake cool in pan 10 minutes to allow set up, then using oven mitts, press a serving plate firmly on the top edges of the pan, and invert the cake onto the plate.
Replace any pineapple slices or cherries that become dislodged. This cake can be served warm or at room temperature, topped with creme anglaise.

Serves 6.

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Reader Recipe: Hummingbird Cake

YumSugar — Tue, 27 Jan 2009 15:00:39 -0800

Since a few of my friends have birthdays in February, I've been browsing all over the web in search of a birthday cake that fits my mood. I found it, of course, right underneath my nose in the Kitchen Goddess group. TeamSugar regular celebrity_soup took a hiatus from posting recipes, but has been back and on a cake-making frenzy, as demonstrated by her delectable desserts. Case in point: This opulent hummingbird cake, which I've definitely added to my birthday cake list. To see the recipe, read more.

Submitted by TeamSugar member celebrity_soup.

Hummingbird Cake
Paula Deen

Hey everybody!
It's been a while since I've been active on the Sugar network.
Time just passed fast and things got busy in my life, school being the main thing.
I'm really looking forward to being that nerdy cook I was and to share my recipes with you guys.
I'll be starting out slow, every week an old recipe I haven't posted and from there, new things and more cooking!
I made this cake for my friends birthday back in May. Everyone was blown away by how good it was, it finished in minutes!

Ingredients

For the cake:

Nonstick vegetable spray
All-purpose flour, for pans
3 cups self-rising flour
2 cups granulated sugar
3/4 cup vegetable oil
1/2 cup finely chopped pecans
2 very ripe large bananas, mashed
1 (8-ounce) crushed pineapple, with juice
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
4 large eggs, beaten

For the frosting:
1 pound (1 box) confectioners' sugar
1 (8-ounces) cream cheese, room temperature
6 tablespoons (3/4 stick) unsalted butter, softened
1 teaspoon pure vanilla extract
1 tablespoon milk, or more if needed
1/2 cup finely chopped pecans

Directions

Preheat oven to 325°F. Spray and flour three 8-by-2-inch round cake pans, tapping out excess flour; set aside.
Prepare the cake; in a large bowl, stir to combine self-rising flour, sugar, oil, pecans, bananas, pineapple, vanilla, cinnamon, and eggs.
Divide batter evenly between prepared pans, smoothing with an offset spatula. Bake, rotating pans halfway through, until the tops spring back when gently pressed with your fingertips, 26 to 28 minutes.
Transfer pans to a wire rack to cool 10 minutes. Invert cakes onto wire rack. Reinvert cakes and let them cool completely, top sides up.
Prepare the frosting; in the bowl of an electric mixer fitted with the paddle attachment, combine sugar, cream cheese, butter, vanilla, and 1 tablespoon milk on medium speed until frosting is smooth. If needed, add more milk, 1 teaspoon at a time, to achieve the proper spreading consistency.
Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Spread the top of the first layer with 1/4 of the frosting. Place the second layer on top and repeat process with another 1/4 of the frosting. Place the remaining layer on top of the second layer bottom side up. Spread entire cake with remaining frosting. Sprinkle the top with pecans. Remove parchment paper strips; refrigerate until ready to serve.

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Top Chef Masters: Episode 5

partysugar — Thu, 16 Jul 2009 01:08:22 -0700

Since I heard Michael Chiarello was competing on Top Chef Masters, I've been anxiously awaiting the chef's return to television. The suspense ended with last night's episode. Chiarello competed against Nils Noren, Rick Moonen, and Lachlan Mackinnon Patterson. There was junk food and the stars of Flipping Out. Did you watch? To discuss the episode, read more.

I can't tell: is Lachlan hot or simply an ugly hot guy?
Whose quickfire dish looked the most appetizing?
Did you feel bad for Rick Zero Stars?
When the appliances don't work - like Chiarello's ice cream maker - I can't help but wonder if Bravo planted a faulty machine. Thoughts?
Do you wish Los Angeles played a bigger role in the competition?
Would deep-fried speck-wrapped pineapple taste good?
What did you think of Jay's description of Rick's dessert?: "A good panna cotta, if it's set right, is meant to wobble like a woman's breast."
Have you ever had a strawberry that tasted like meat?
Overall, how do you feel about Top Chef Masters?

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We Visit Campton Place

YumSugar — Wed, 31 Jan 2007 16:22:21 -0800

Yesterday afternoon, a few of us went out for a fancy lunch feast at Campton Place (it was part of the Dine About Town going on here in San Francisco). Traditionally, it's supposed to be a 3 course meal for lunch, but lucky us, we managed to swing a 5 course meal plus a little tidbit to see us on our way.

So how was the lunch, what was the decor like, and most importantly how tasty were our SEVEN AND A HALF desserts? To find out, read more

Campton Place is one of those fancy restaurants located in a hotel off of Union Square. Its cuisine is best known as "modern American" and the decor is exactly what you'd expect: classy, if not somewhat stuffy (aka, this is the kind of place you want to take your grandma for brunch).

When we arrived they whisked our coats away, sat us at a lovely round table, promptly wheeled over a champagne cart (Party has some great coverage about the champagne) and whisked out a basket of bread.

Since it was Dine About Town (which sadly ends today), there was a fixed menu that consisted of: Celery Root Soup OR Sashimi, Tai Snapper OR Chicken with Watermelon Radishes, and dessert. I ordered the sashimi and snapper, Party ordered the soup and chicken.

Now I know that appetizers generally are smaller portioned, but when the tiny pieces of sashimi arrived on a GIGANTIC plate, I was a little taken aback. The enormous plate made it seem small and inadequate. Luckily the flavor was fresh and lively. I had a chance to taste the soup and I thought it was a nice choice. PartySugar didn't enjoy the chunks of celery and although she enjoyed the flavor, she felt it wasn't very memorable (she also thought she could make something like this at home).

Next up was the entrée. The Tai Snapper was delicious. The fish was flaky, and firm, but not overcooked. The bed of chard that it sat upon wasn't overly bitter and the cauliflower on top had the perfect texture. I also enjoyed the sauce, and actually used the bread to soak up the remaining bits. Unfortunately the Chicken just didn't seem to live up to the hype. Although it looked gorgeous (check out those watermelon radishes), it seemed a bit too dry. When it arrived on the table, the servers went around and drizzled the Au Jus on top, however they took it away and it never returned. PartySugar felt that it could have been better if it was smothered in more sauce.

After the entrée, we were expecting dessert to arrive next. Our server came by and set new place settings for us, only to have them whisked away by someone else. See, it wasn't time for dessert yet, because before dessert comes the cheese course! It was a delicate pairing of epoisse cheese and vanilla bean ice cream on top of caramelized pumpkin seeds. The potent cheese turned out to be a perfect pairing with the ice cream. The creamy textures of both literally melted in my mouth.

Once we had devoured the cheese course, we were then treated with a light delicious Mojito Soda with Coconut Foam and Tapioca. The dessert was amazingly unique and wonderfully tasty. It was intended to cleanse the palate and it absolutely worked. I personally thought the tapioca added a nice texture, but was almost unnecessary, although I don't know what would be a better texture. Some of our lunch dates thought I was crazy for even saying that.

After the soda came the final course: dessert! At this point, we still assumed that we would have the standard dessert, but oh no no, instead of one dessert, we received five different ones (there were five us there). The desserts consisted of 5 different sorbets (quince, pineapple, grapefruit, mango, and coconut), carrot raviolis, a golden egg, chocolate sponge cake with tandoori paper, and "french toast" with kumquats.

WOW.
I could go on about these desserts for quite a long time, but my favorite was definitely the whimsical coconut mousse filled carrot raviolis, avocado mousse and cardamom nage. The sweet flavor and freshness of the carrots really melded with the creamy texture of the coconut. I know people who won't eat carrots that would have LOVED this dish. As PartySugar said, "The carrot ravioli made me feel like a judge on Iron Chef America for its pure ingenuity. The carrots were wrapped delicately around a creamy coconut and mousse filling to create little pillows of crunchy smooth sweetness. When paired with the cool avocado mousse it was like a whole new taste experience for me."

In short, it was FANTASTIC.

But wait, did I say that was my favorite? Because now that I'm thinking about it, it may have been the golden egg. Imagine a slow poached egg, enveloped in a sweet hard caramel shell, dolloped in gold leaf, and then paired with a pistachio financier with rosemary oil. It was so wonderful and dreamy. I have a thing for egg yolks paired with sweet items (don't get me started about eggs on toast with strawberry jam), and this was just divine. I think I may have licked the plate once everyone was done sharing.

When we were about to leave, Boris popped out of the kitchen to present us with a few chocolate goodies. It was the perfect end to a wonderful eating frenzy.

Overall, I had a great time at Campton Place. The food was good, but not amazing, but the desserts... oh the desserts...

If you're in the area and want a unique scrumptious creation, then be sure to stop by and visit pastry chef Boris Portnoy. Although consider yourself warned, none of the desserts were super sweet, it's not really his "thing."

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Try Pineapple For Bloating

FitSugar — Mon, 08 Dec 2008 13:00:00 -0800

Dreaming of wearing a little black dress to a holiday party this season? No doubt you will want to avoid abdominal bloating, which can force an unwanted wardrobe change on the best of us. But don't worry, you can avoid the dreaded bloat with pineapple.

This tropical fruit is high in the enzyme bromelain. It helps break down protein and eases digestion, helping to banish the bloat. Skip dessert and nosh on some pineapple instead. If you have any leftovers, make a tropical fruit exfoliating mask. Your skin will glow and your tummy will be flat. Party on!

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