Pineapple cupcakes

Recipe for Pineapple Cupcakes
2 Cups flour
2 tsp baking soda
1/2 tsp salt
1/2 cup vegetable oil
3/4 cup buttermilk
3 eggs
1 tsp vanilla extract
1 1/2 cups granulated sugar
1 can (8oz) crushed pineapple, drained
1/2 cup raisins

Whisk oil, buttermilk, eggs, and vanilla. Stir in the sugar, pineapple, and raisins. Fold in the flour, baking soda, and salt. Pour into cupcake cases and bake until a toothpick inserted into the centre of a cupcake comes out clean.

I burnt my tongue eating these too soon out of the oven....but worth it! These were so yummy! Its a lot of batter and we had cupcakes for days :)

I loads away to family and it seems everyone liked them just as much as i did. I didn't make and icing/frosting for these and they were yummy and full of flavour as they were.



So if you're ever wondering what to make with canned pineapples.......make these!

 Cherry Almond Brownies

The candied cherries in these fudgy brownies evoke the Shirley Temple and Roy Rogers "cocktails" of childhood holidays. 1/2 cup dried sweet cherries, chopped 1 tablespoon Amaretto liqueur, brandy, or apple juice 3/4 cup chopped unsweetened baking chocolate 1/2 cup butter 1 cup sugar (Baker's Special superfine preferred) 1/2 teaspoon salt 2 large eggs 3/4 cup King Arthur Unbleached All-Purpose Flour 1/2 teaspoon baking powder 1/2 cup diced almonds 1/2 cup chopped candied red cherries 1/2 cup Peter's Burgundy Semisweet Chocolate Chunks 3 ounces dried sweet cherries, chopped 1 tablespoon Amaretto liqueur, brandy, or apple juice 3 ounces chopped unsweetened baking chocolate 4 ounces butter 7 ounces sugar (Baker's Special superfine preferred) 1/2 teaspoon salt 2 large eggs 3 ounces King Arthur Unbleached All-Purpose Flour 1/2 teaspoon baking powder 2 ounces diced almonds 2 ounces chopped candied red cherries 3 ounces Peter's Burgundy Semisweet Chocolate Chunks Directions 1) Place dried chopped cherries in a microwave-safe container, sprinkle with 1 tablespoon liquid, cover, and microwave for 45 seconds. Set aside to soften and cool. 2) Melt together the chocolate and butter over low heat, or in the microwave. Stir in the sugar and salt. Whisk well. Set aside to cool to lukewarm. 3) Preheat the oven to 350°F. Lightly grease an 8" x 8" square pan or 9" round pan. 4) Whisk the eggs, one at a time, into the chocolate mixture. Stir in the flour and baking powder, then the soaked cherries, almonds, candied cherries, and chocolate chunks. 5) Spread batter into the prepared pan. Bake the brownies for 25 to 30 minutes, until set. Remove from the oven, and cool before cutting. 6) To dip brownies in coating chocolate: Cut into 1 1/4" squares, patting crumbs into sides of brownies. Wrap and place in the freezer. 7) Melt 1 1/2 pounds coating chocolate by microwaving it in 15-second bursts, and stirring between bursts until most of it is melted. To make a dark, shiny glaze, mix ½ cup + 1 tablespoon hot milk with the melted coating chocolate. Stir vigorously, until the grainy mess smoothes itself into a dark, shiny glaze. The glaze will be firm but not hard, like the chocolate glaze on your favorite snack cakes. 8) Using a chocolate dipping fork, plop a brownie into the glaze, and pull it out. Allow excess chocolate to drip, sliding the tines of the fork against the edges of the dipping bowl to remove excess coating. Place on parchment to set. Yield: 3 dozen dipped brownies.

Next up, marshmallows. This is a recipe from Gourmet and the second year I have made them (they’re that good—I only make the absolute best two years in a row!). I love making marshmallows—they look impressive (“you’ve made me marshmallows???”), are absolutely delicious, and super-easy.

I followed the recipe exactly and they turned out beautifully.

Pumpkin Spice Muffins

Pumpkin Spice Muffins

Recipe By: Ken Haedrich

Servings: 12

Amount Measure Ingredient -- Preparation Method

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1 large egg

1/3 cup skim milk

1/3 cup orange juice

1/4 cup canola oil

1 tablespoon molasses

1 cup canned pumpkin

2 teaspoons lemon zest -- (finely grated)

3/4 cup packed brown sugar

3/4 cup all-purpose flour

1 cup white whole wheat flour -- or whole wheat pastry flour

1/3 cup yellow cornmeal

2 1/2 teaspoons baking powder

3/4 teaspoon salt

1 teaspoon pumpkin pie spice -- *see Note

1/2 cup walnuts -- toasted and chopped

Preheat oven to 400F. Spray a 12-cup muffin tin with cooking spray and set aside.

In a medium bowl, beat the egg lightly, then add the milk through lemon zest and stir until combined. Add in the brown sugar and whisk until the sugar is dissolved. Set aside.

In a large bowl combine the flours through the spices. Make a "well" in the center of the flour mixture. Give a couple of stirs to the egg mixture, then pour the liquid ingredients in. Mix lightly until only a few streaks of the dry ingredients remain. Add the walnuts and mix just until combined.

Scoop into the muffin cups. Bake for about 18 minutes, or until a toothpick inserted in a center muffin comes out clean. Cool on wire rack. Serve warm or freeze for later use.

Source:

"Homemade for the Holidays"

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Per serving: 256 Calories (kcal); 8g Total Fat; (28% calories from fat); 6g Protein; 41g Carbohydrate; 16mg Cholesterol; 255mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates

NOTE : *- Instead of pumpkin pie spice, a mixture of 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves may be substituted.

I (almost) always have toasted walnuts and almonds in the freezer. They will last for several months, and I don’t have to remember to toast the nuts before starting the recipe.

Posted by Vicci at 9:52 PM 2 comments  

Penne with Scallops and Shrimp

 

 Penne with Scallops and Shrimp

Recipe By: Hunger & Desperation :)

Servings: 2

Amount Measure Ingredient -- Preparation Method

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4 ounces whole wheat pasta -- penne or rotini

1 tablespoon olive oil

1/4 cup onion -- thinly sliced

1 1/2 teaspoons minced garlic

6 ounces shrimp -- peeled and deveined

6 ounces scallops

1 cup diced fresh tomato

1 cup green peas, frozen -- thawed

1 tablespoon minced fresh basil

1 teaspoon minced fresh oregano

1/2 teaspoon hot pepper flakes

2 teaspoons cornstarch

1 tablespoon water

1 tablespoon whipping cream -- optional

2 tablespoons grated Parmesan cheese

2 tablespoons fresh parsley -- chopped

Cook pasta according to package directions. Drain, RESERVING 1/3 CUP COOKING WATER, and set aside.

Heat oil in a medium-sized nonstick skillet over medium-high heat. Add the onions and garlic, stirring constantly for 30 seconds, then add the shrimp. Stir for one minute; add the scallops and cook, stirring, for 2 minutes. Add the reserved pasta cooking water, and ingredients through hot pepper flakes. Bring to a boil. While the mixture is heating, mix the cornstarch and water. Once the mixture has come to a boil, turn the heat to medium-low and stir in the cornstarch liquid. Stirring constantly, add the whipping cream and stir until thickened a bit. Add the pasta and stir until heated through. Divide between plates and sprinkle with Parmesan and parsley.

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Per serving: 512 Calories (kcal); 14g Total Fat (4g Saturated); (24% calories from fat); 43g Protein; 55g Carbohydrate; 171mg Cholesterol; 375mg Sodium