I had an excess amount of pineapple in my fridge last week (a situation I’ve found myself in more than once) after cutting up a fresh one to eat with dinner. Even after we’d had our fill with dinner and I’d done some snacking on it through the week I still have enough left over that I needed to do something with it. So I started brainstorming what to do. Pineapple ice cream.
I found a few recipes, but this one with pineapple cooked down with sugar and cinnamon sounded so delicious. The blog where I found the ice cream recipe had a great set of pictures showing how to cook the pineapple. She even includes are warning about being careful not to leave it cooking while you go do something else. Well, even with the warning I left it cooking over low heat while I spent some time outside with the kids and it cooked a little too much. After cooling it some of the sugar had hardened on the bottom of the pan. I kept going with the recipe and was glad I did because the deep caramel flavor with the pineapple and cream was spectacular.
I wound up using the raw egg version, but here are some cooked egg custard vanilla ice cream base recipes that you could easily substitute. Just stir the cooled pineapple puree into the cold custard and freeze in the ice cream maker.
This ice cream is rich, which isn’t hard to predict without trying it when you see the ingredient list! With all that cream and milk a little goes a long way. I really prefer to eat rich and creamy ice cream, it’s so much more satisfying. I always wind up eating more of the light and airy stuff and it’s never as good as a small amount of the good stuff.
Place pineapple chunks in a large saucepan over medium heat. Add sugar and cinnamon and stir together.
Cook, stirring occasionally and monitoring the heat so that it is just at a medium simmer, for 20-30 minutes. The pineapple will release a bunch of juice at first and then start to thicken up. Remove from the heat and let cool for a few minutes.
Place pineapple and as much of the sugary stuff as you can scrape from the pan into a blender or food processor and mix until very smooth.
Transfer to a bowl and let cool in the fridge until cold. (You can also put it in the freezer to speed up the process without letting it freeze.)
Whisk eggs in a large bowl for 2 minutes. Add in the cream and the pineapple puree (Add in all of it if you have 1 1/2 cups or less, if you have more than 1 1/2 cups, then save the excess for ice cream topping).
Add in enough milk to make no more than 5 cups of ice cream mix.
Place the bowl in the freezer and stir every 30 minutes for 1-2 hours, until the edges of the mixture begin to freeze.
Transfer to an ice cream maker and freeze according to the manufacturers instructions.
Transfer to a freezer safe container and let chill in the freezer for at least 1 hour.
I might have a little bit of an obsession with coconut and pineapple at the moment. These ice cream sundaes, the coconut milk and honey lotion I bought yesterday and these popsicles make me wonder if I have a problem. Maybe it’s the thought of summer and I’m just trying to mentally transport myself somewhere sunny and tropical. And maybe it’s a pregnancy craving thing. Either way, I’m ok with it. And I’m totally ok with these pina colada-like popsicles. They’re refreshing, the ingredient list is short and they take almost no time to make! If you haven’t tried making your own popsicles (like me up until I made these) you should try it!
All you need for these is a can of coconut milk, a small can of crushed pineapple, a little vanilla and a little sugar. Mix it up, pour the mixture into popsicle molds and pop them into the freezer until they’re frozen solid. That’s all there is to it! Then you can sit outside and eat one of these and pretend you’re at the beach somewhere. Maybe put on some island music, wear a big floppy hat and put your feet in your kid’s sandbox for added effect.
Betsy couldn’t resist trying these, and I was surprised how much she liked it. She enjoyed her bite so much that I had to go get myself another one because there was no way I was going to pry it from her hands.
I found these popsicle molds at World Market. I like that they have the built in drip catchers, it’s perfect for my kids who get all kinds of bothered when their hands start to get messy. And really it’s a good thing for adults, too! To unmold them after a full 24 hours in the freezer I had to run them under warm water and occasionally wiggle the sticks until they were ready to come loose. Overall I was pleased with the $5 purchase.
The texture of these popsicles is creamy thanks to the luscious coconut milk, but with just enough chew from the pineapple to make them interesting. I found one tablespoon of sugar to be enough sweetness, but if you like things sweeter you could add another tablespoon. These are also really satisfying because of the coconut milk. It’s almost like eating ice cream. Do you have a favorite at-home popsicle recipe? I’d love to hear about it!
Coconut Milk and Pineapple Popsicles
Makes 6 pops
1 can of full fat coconut milk
1 small can (8 ounces) crushed pineapple
2 teaspoons of vanilla extract
1 tablespoon granulated sugar
Whisk all the ingredients together in a bowl.
Pour mixture into the popsicle molds.
Freeze for at least 8 hours or until frozen solid.
Unmold by letting popsicles warm up on the counter, or by running molds under warm water (without letting water get into the tops of the mold) wiggling sticks occasionally to see if they’ve thawed enough to remove easily.
I love ice cream. And I eat it a lot. I have some pretty much every night of the week. And I usually have 2 flavors in my freezer at all times. I’m not even lying. Sometimes I keep it really simple, especially if I have a flavor that already has a lot of goodies in it. When I eat vanilla ice cream, though, I just have to mix something in, chocolate chips, crumbled cookies or chopped up candy like Reese’s or Snickers.
With summer weather upon us I can’t think of anything better than trying out some new ice cream toppings! This one has pineapple cooked in warm brown sugar sauce and is topped off with toasted coconut and almonds. It’s real good and real easy,
This week I found myself with an incredibly delicious container of fresh pineapple after using one as a pregnancy photo prop. It’s great for snacking and for adding to yogurt, but I wanted to try something a little different with it. A while back a friend made dessert for a dinner party by just cooking up some fresh pineapple in butter and brown sugar and serving it on top of ice cream. I used the same method but added some toasted coconut and almonds to make a delicious, quick and simple ice cream sundae.
I used vanilla ice cream in this sundae, but coconut would be delicious and add to the tropical-ness of the dessert. To toast the coconut and almonds, simply spread them out on a cookie sheet and pop them in a 350°F oven for a few minutes, until everything just begins to brown. The coconut will brown quicker, so you can do them on separate cookie sheets, or remove the coconut from the cookie sheet and continue to toast the almonds. But do make sure to have them toasted! The flavor is better and so is the texture in the sundae.
Do you have any favorite toppings for your ice cream? I can always use some new ideas!
Brown Sugared Pineapple, Toasted Coconut and Almond Sundaes
For the Pineapple
1 tablespoon butter
1/3 cup brown sugar
1 heaping cup fresh pineapple, cut into chunks
For the Sundaes
vanilla ice cream
toasted coconut chips or unsweetened coconut
toasted sliced almonds
Heat a small skillet over medium heat and add the butter. Allow it to melt almost completely.
Add in the brown sugar and increase the heat to medium high. Stir the sugar and butter together until the sugar has dissolved.
Add in the pineapple and stir to coat each piece of pineapple. Let it cook for 3-4 minutes, stirring occasionally, until the sugar mixture has thickened a bit and the pineapple has warmed through. Remove from the heat.
Scoop ice cream into 4 small bowls.
Divide the pineapple and sauce evenly among the bowls.
Throwing food away, especially fruits, vegetables and meat, really bums me out and I get kinda mad at myself for not making better use of it and being a better planner. I’ll just get too excited about all the fruit that looks good at the store and wind up with way more than our family of 4 can consume before it goes bad. Thankfully our son would eat nothing but fruit if we’d let him, so he helps out a lot when we have a surplus. I’d bought a container of fresh pineapple for a fruit salad and had over half of it left. I’d mixed some of it in with coconut yogurt (a terrific tropical summertime breakfast by the way) but wasn’t going to use it up in time that way. Solution? Cupcakes.
These were tasty and I’d make them again. They are sweet, but not too sweet. One cupcake for dessert was the perfect size. The cake has great moist texture and all the cupcakes came out cleanly. Some of the topping got stuck in the pan and so I had to fix a couple of them. But overall these were pretty easy and quite lovely.
The original recipe, found here, uses canned pineapple. I’m sure they’d be great with canned pineapple, but if you have access to fresh you should use it. I ran out of cherries and so a few of the cupcakes just had pineapple…and I kind of preferred them that way. While there is something wonderfully nostalgic and lovely about the cherry in the center of the pineapple ring I like the simplicity of the pineapple by itself.
The only change I made was to use a little less butter and brown sugar in the topping. It calls for 1/2 tablespoon of butter and 1 tablespoon of brown sugar in each cup. That just seemed like a lot to me. I had to eyeball the butter, a little less than 1/2 tablespoon per cup. And I used about 2 teaspoons of sugar in each cup. I guess that’s not a huge change and it probably doesn’t make any difference…
I filled the cups 2/3 full. While filling them up I realized that there was going to be a lot of batter left over, enough for 2 or 3 more cupcakes. They baked right up to the top of the cups, so each one could have used a bit more batter, but better to have them too short than overflowing. Enjoy!
Place the butter and milk for the batter in a small saucepan over medium heat. Warm the mixture, stirring occasionally, until the butter melts. Place in a bowl and let cool.
While the butter cools, prepare the topping. Spray the muffin pan with nonstick spray. Place a little less than 1 tablespoon of butter into each muffin cup then sprinkle 2 teaspoons of brown sugar over the butter. Place the pan in the oven until the butter melts, about 3 minutes.
Arrange the pineapple and cherry on top of the melted butter. This may take a little finagling depending on the size of your pineapple pieces. Set pan aside while you finish the batter.
To finish the batter, whisk the flour, baking powder, and salt in a bowl. In a large bowl whisk together the eggs, sugar, and vanilla extract until smooth. Add 1/3 of the flour mixture and stir just to combine. Then add 1/2 of the milk mixture, stir just to combine. Follow by 1/3 of the flour, the rest of the milk, then the rest of the flour, stirring between additions.
Pour the batter into the muffin pan, dividing it evenly among all the cups. Bake the cupcakes until they’re lightly browned, dry around the edges, and pulling away from the pan a little, about 25 minutes.
Transfer the pan to a rack to cool for 5 minutes. Use a butter knife to carefully loosen each cupcake from the edges and bottom of the pan, then place a cookie sheet over the top. Invert the pan, turning the cupcakes out onto the cookie sheet, then flip them pineapple side up to cool completely. You may need to replace some of the pineapple if it sticks in the pan. Serve at room temperature.
This recipe came to me through my magical Google reader. I love this thing. I don’t have to go from blog to blog looking for new posts. The new posts come to me! That is how life should be, right? You want it…it arrives. If only everything in life was like this…or would that be too boring? Always getting what you wanted when you wanted it? Another topic for another time…
Almost all of the posts I read are foodie blogs. I have a few news feeds from Amarillo and Austin as well as a few design blogs including my sister-in-law’s blog Grey is Pink which has some design, some fashion and some life stories. I have to sift through lots of recipes every day as many bloggers post at least once a day. I must admit this, the pictures are what hook me. If there is a tasty looking photo to accompany a tasty sounding recipe, I am in. This is how I happened upon this recipe for carrot cake.
King Arthur Flour has a ton of yummy sounding recipes. Their blog, Baker’s Banter, tests some of those recipes and gives an honest opinion of their success and also includes step-by-step photos to accompany the recipe. So, I won’t make you look at my step-by-step photos since the one’s on Baker’s Banter are pretty thorough. I will just show you this one photo of my completed cake since many of the ones I took did not turn out that great. This cake is full of so many yummy ingredients that I could barely control my pure and utter happiness! Carrots, pecans, coconut and pineapple. Yum. The cream cheese icing isn’t too sweet, but sweet enough to pair perfectly with the mild sweetness of the cake. You will not be disappointed if you enjoy a carrot cake like this…packed with all kinds of goodness and topped with creamy frosting.
Kitchen Sink Carrot Cake
Courtesy of King Arthur Flour
4 large eggs
1 cup granulated sugar
3/4 cup brown sugar
2 teaspoons vanilla extract
3/4 cup melted butter
3/4 cup vegetable oil
2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
2 teaspoons cinnamon
½ teaspoon nutmeg
1/8 teaspoon allspice
3 ½ cups finely grated carrots
1 cup diced pecans or walnuts, toasted if desired
1 cup shredded unsweetened coconut (preferred) or sweetened coconut
1 8-ounce can crushed pineapple, drained and squeezed dry
6 tablespoons butter, at room temperature
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
1/8 teaspoon salt
3 ½ cups confectioners’ sugar, sifted
2 tablespoons milk, or enough to make frosting spreadable
Preheat the oven to 350°F. Lightly grease a 9″ x 13″ pan.
Beat the eggs, sugars, and vanilla in a large mixing bowl till smooth, about 2 minutes at medium-high speed.
Mix the melted butter with the oil. With the beater running, add the oil mixture in a stream, beating till smooth.
In a separate bowl, whisk together the flour, leaveners, salt, and spices. Add these dry ingredients to the wet ingredients, stirring to make a smooth batter.
Stir in the carrots, nuts, coconut, and pineapple.
Spoon the batter into the pan, spreading it to the edges.
Bake the cake for 40 to 50 minutes, until the cake is golden brown, and a cake tester inserted into the center comes out clean.
Remove the cake from the oven, and cool right in the pan.
When it’s completely cool, make the frosting.
Combine the butter, cream cheese, vanilla, and salt in a medium-sized bowl, and beat together until light and fluffy.
Add the sugar gradually, beating well.
Add the milk a little at a time, until the frosting is a spreadable consistency.
Spread frosting over the cake. Garnish with minced crystallized ginger, if desired.
Banana Bread Part I was posted almost 8 months ago. I get these ideas in my head about how I’ll post a series of recipes in a row devoted to one thing or another. I get very excited about it, but after my first post in a series…I usually fail to continue. This was the case with the banana bread and with my Seinfeld recipes. I did succeed in a series of pumpkin recipes and a rolled food series. OK, so I guess I’m 2-2 in my attempts at a series of posts. This (if I can get one more banana bread recipe completed) will make my record 3-2! Not too bad.
There is a freezer bag with 18 bananas in my freezer. I was about to place 6 more soft, blackened beauties in there today when I thought, “This is silly. Why don’t I just bake some crazy delicious banana bread?” My favorite banana bread has coconut and pecans. It is so very decadent. Almost dessert like. You should definitely try it. Seriously.
This banana bread also contains coconut, but with the addition of buttery macadamia nuts and sweet pineapple this banana bread becomes…Hawaiian banana bread! I love the way that it has made my house smell during its hour long baking time. I adapted a recipe from epicurean.com to create this bread. The amounts of the ingredients are the same, I just made some substitutions: walnuts replaced by macadamias, a cup of all purpose flour traded in for a cup of whole wheat, and I added a cup of shredded coconut.
I love banana bread sliced and eaten plain, but banana bread sliced, buttered and broiled is tremendously delicious. The contrast of the crunchy top and soft interior is lovely. Try it both ways and let me know what you think.
I found a great way to mash my bananas when I made this bread. Turns out that a potato masher is a great way to mash your bananas to a perfect smooth consistency. I love finding new ways to use things in my kitchen!
The combination of flavors in this bread is great. Sweet pineapple, mellow coconut, buttery macadamias all mixing with delicious banana. Feel free to change the macadamias to any nut you like, but I think they make this bread a bit different than other banana breads.