Pineapple Donuts with Coconut Glaze

I wanted to call this donut a Pina Colada because it's full of pineapple and coconut deliciousness, but since there isn't any alcohol, I decided to wait until I can experiment with making them with Rum to call them Pina Colada donuts. Until then these are a very acceptable substitutes. The pineapple donut is tender and flavorful, and the coconut glaze made with coconut milk is light but packs a gentle punch. Topped with toasted sweetened coconut and you have a wonderful bite.

2 cup flour
2/3 cup sugar
2 tsp baking powder
1 tsp salt
2/3 cup milk
2 egg
2 Tbsp melted butter
2 cups pineapple juice (reduced to 1/2 - 2/3 cup)

2 cups sweetened coconut

If you'd like to make this an adult version, add 2 Tbsp on pineapple rum to the batter. I tested this once and it was delicious!

Toast about 2 cups of sweetened coconut in a large skillet over medium heat. At the same time start reducing Pineapple juice over med-high heat until you have 2/3-1/2 cup remaining. Once done, set aside to let it cool.

Whisk together flour, sugar, baking powder, and salt in a large mixing bowl. 

In a small bowl, whisk together milk, egg, melted butter, and reduced pineapple juice. This keeps you from having to overmix your batter, which is horrible for donuts.

Add to the dry ingredients and stir lightly just until moistened.

Pour batter into a freezer ziplock bag. 

Snip the corner and squeeze the batter into well greased donut pans. 

Bake at 425° for 8-9 minutes or till lightly browned. Remove from pans and allow to cool completely. While they cool, mix up the glaze.

3 Tbsp cream cheese

3 Tbsp unsalted butter

3 oz of coconut milk

2 cups powdered sugar

Combine ingredients until smooth. Warm frosting in the microwave in 15 second intervals until frosting just warms to a nice dipping consistency.

Carefully dip each donut halfway into the glaze, then set aside and allow glaze to drip off and firm up.

Every several donuts, while the glaze is still wet, top with toasted coconut.

Allow the glaze to set before trying to stack these. Share and enjoy their deliciousness!

Cinnamon Cardamom Cupcakes with Pineapple Curd and Cinnamon Cream Cheese Frosting

I have recently discovered that the base recipe I used for this cake is so very versatile! Want coconut cake, use coconut milk instead of cream and coconut extract instead of vanilla. Want strawberry cake, use 1/2 cup pureed strawberries for part of the cream. It's lovely. I'm constantly thinking of how else I can play with this recipe to come up with something new. 

This version was created specifically to accentuate the Pineapple Curd I've been raving about lately. Have you ever tried it? No? Well, you should. It is rich and decadent and flavorful and... amazing. My mouth waters just thinking about it. I searched the wonderful web to determine flavors that work well with pineapple, and when I saw cinnamon and cardamom in one list, I remembered my Cardamom Cinnamon Cookies and thought this would be a delicious combination. I was right! It's not an overly sweet cake by itself, but paired with the curd and a lucious cinnamon cream cheese frosting, these become decadent. 

2 1/4 cups cake flour
1 cup heavy cream, at room temperature 

6 large egg whites (3/4 cup), at room temperature
1 tsp vanilla extract
1 3/4 cups granulated sugar
4 tsp baking powder
1 tsp table salt 

4 tsp cinnamon

2 tsp cardamom
12 Tbsps unsalted butter (1 1/2 sticks), softened but still cool 

Pineapple Curd (cooled and set)

Preheat oven to 350 degrees. In a large bowl or stand mixer combine the dry ingredients: cake flour, sugar, baking powder, salt, cinnamon and cardamom.

On low speed, mix the dry ingredients until they are fully incorporated.

While that is incorporating, prepare the wet ingredients. I use a 2-cup measuring cup, but use what you feel comfortable with. Measure out the cream then using a fork mix in the egg whites. Add the vanilla and stir once more.

Add the butter to the dry ingredients in small pats.

Using the paddle attachment on low speed, combine until the mixture resembles small moist crumbs with no powdery streaks remaining.

Slowly drizzle in all but 1/2 cup of milk/egg mixture to crumbs with the mixer on low speed. Once added, raise speed to and medium (or high speed if using handheld mixer) for 1 1/2 minutes.

Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer. 

Portion cupcakes into muffin tins using an ice cream scoop. Bake 12-18 minutes until set (a toothpick inserted comes out clean).

Remove cupcakes from the oven and allow to cool for 5 minutes. Turn out of the pan, and allow to finish cooling. Once cooled, use a cupcake corer to create a well for the pineapple curd. Using a regular-sized teaspoon, spoon the curd into the cupcakes using the back of the spoon to smooth the top.

8 oz cream cheese, softened

8 oz unsalted butter, softened (2 sticks or 1 cup)

4 cups powdered sugar

1-2 tsp vanilla

1/2-1 tsp cinnamon (to taste)

A couple tablespoons of heavy cream to thin frosting if needed

Once you've finished filling the cupcakes with curd, prepare the frosting. Use the paddle attachment to cream the butter and cream cheese together. Add powdered sugar until combined. Add vanilla and cinnamon. If you need a little cream to thin it, add it at this point, but go slowly - you don't want to make it runny.

Frost the cupcakes, and enjoy!!!

Pineapple Curd

 

Have you ever tried pineapple curd? What's a curd is probably your first thought. A curd is a custard made with juice (and sometimes zest), butter, sugar and eggs (and also sometimes gelatin) and used as a spread or filling in desserts. Now, to the pineapple. I'm weird, and I know it... I like many flavors of fruit, but I have textural issues and don't eat many different fruits. Pineapple is one of these fruits. So, when I saw this recipe for pineapple curd made with pineapple juice, I really wanted to try it. Oh my goodness, it is delicious! Rich, creamy, bold pineapple flavor. It is amazing. I've used it in two different cupcakes - recipes coming soon, and I've also used it in this mousse bomb pictured above... It's difficult to describe just how amazing these were. Just so you know what you missed, the center is the pineapple curd, the next layer was a caramel mousse, I covered the bombs with white chocolate and set it all on a sliver of vanilla poundcake. The curd added a wonderful depth of flavor in all the desserts I've used it in. You need to give this curd a try!

1 cup pineapple juice (the small can is a perfect 8 ounces)
1 cup sugar

1 1/2 Tbsps lemon juice
3 eggs, 2 egg yolks
1/2 cup of unsalted butter (4 ounces or one stick)
pinch of salt
1 tsp gelatin and 1 Tbsp cold water (optional)

Separate the eggs, cut the butter into small pieces, juice the lemon, and measure out the gelatin and water if using it.

In a medium-sized saucepan, simmer the pineapple juice on medium-high heat until it is reduced to 1/4 cup of liquid. Remove from the heat and add the sugar, a pinch of salt and the lemon juice, and whisk until combined. 

Add the eggs whisking constantly and vigorously. 

Put back on medium-low to medium heat and begin adding the butter one pat at a time. Whisk constantly and keep the heat lower than medium so that the curd heats slowly and you don't cook the eggs. Wait until the piece is almost melted before adding the next pat.

Once you've added all of the butter, sprinkle the gelatin on the water if you're using it to allow it time to bloom. If you want to have a little firmer texture to your curd, it's very helpful. If you will just keep it in a jar and spread on whatever you want, then you probably don't need it.

Keep whisking the curd until it thickens. It should resemble a warmed pudding texture. It should stick to your whisk when you lift it out of the pot. Remove from the heat and stir in the bloomed gelatin until it's completely dissolved.

This next step is very important to ensure you have a silky smooth and delicious curd - you have to strain it. I use a sieve and a spatula to strain mine.

Cover the curd with plastic ensuring the entire surface is touching plastic. Allow to cool on the counter an hour or so, and then get it into the fridge the finish cooling and setting up.

Now you can use this deliciousness however your heart desires! It is delicious is strawberry cupcakes, coconut cupcakes and even cinnamon and cardamom cupcakes! Please let me know if you try it!

Hummingbird Cake

I love baking. And I really love trying out new recipes to help develop what I like and what I don't and learning new techniques that I can apply in future recipes. This Hummingbird Cake recipe that I found on Pinterest was moist and tasty. It was also a big hit with my coworkers. I'm not sure I got as much out of this one as I have others, but sometimes that's ok too.

3 cups all-purpose flour
2 tsps ground cinnamon
1 tsp baking soda
1 tsp salt
1 cup granulated sugar
1 cup packed light brown sugar
3 large eggs, room temperature
1 cup vegetable oil
2 tsps vanilla extract
8 ounce can crushed pineapple
2 cups bananas, mashed (approximately 4 large or 6 medium-small bananas)
1 cup chopped pecans
Parchment paper to line bottom of the cake pan

Preheat the oven to 350 degrees. Butter and flour 3 9-inch round baking pans or a bundt pan. Place parchment paper in the bottom of each pan, if using rounds.

In a sifter over a large mixing bowl combine the flour, cinnamon, baking soda and salt. Sift into the bowl. Set aside.

In a second large mixing bowl combine the granulated and brown sugar; stir to combine.

 

Add the eggs and stir briskly by hand to combine all ingredients into a smooth mixture.

Whisk the oil and vanilla into the sugar/egg mixture until combined and smooth. Add the flour mixture all at once and hand stir (do not beat) to combine the mixture fully.

Add the pineapple and juice, mashed bananas and pecans to the batter. Stir just until combined; do not over stir.

Pour batter into pans, and bake at 350 degree Fahrenheit for 25-30 minutes until cake bounces back to the touch and a toothpick inserted in the cake comes out clean.

Allow to cool in pan on rack for 5 minutes then turn out onto cooling racks to fully cool before frosting. 

For Cream Cheese Frosting

1 sticks unsalted butter, chilled
8-ounce packages of cream cheese, chilled
1 teaspoon vanilla
1 ½ cups powdered sugar, sifted
1 ½ cups finely chopped pecans

Beat the butter and cream cheese in mixing bowl until combined. Add the powdered sugar and vanilla, beat until smooth. Fold in pecans by hand or sprinkle some on tope after cake is frosted cake. Enjoy!

Orange Salad

My family has been making this Orange Salad for special events such as Thanksgiving and Christmas since I was in school. I've had several people ask me about the recipe, so I've decided to blog it so that you can make it with your family and maybe start a new tradition! I'm now passing this one to my teenage daughter. She's made it the past year or two every time we've needed it. The new expert actually made this one in the photos as well. I wish I could give a credit for the recipe, but it was passed down from my grandmother and I have no idea where she got it from - but I've altered nearly every quantity in it since I first made it, so not sure it would matter much. lol

1 large container of Cool Whip
3 ounce box of orange Jello
8 ounce container cottage cheese
2 medium cans of mandarins
1 large can of crushed pineapple
1/2-1 cup of chopped nuts to taste

Pour Cool Whip into large bowl, and add orange jello powder and mix completely.

Add cottage cheese and mix until blended. Drain mandarin oranges and crushed pineapple completely (any juice left with make the salad runny). Mix until blended.

Add nuts and mix until combined. We used pecans in this making of the Orange Salad, courtesy of my mom, but I usually use diced walnuts.

Chill for at least an hour or two before serving.