HUMMINGBIRD CUPCAKES WITH DRIED PINEAPPLE FLOWERS

I have been hearing about hummingbird cake for a couple years now, (I love the name) so I finally decided to give it a try this weekend. It is an old fashioned southern cake believed to have Jamaican roots. The cake is similar to banana bread but has a hint of pineapple, pecans, coconut, cinnamon and of course, a super rich cream cheese frosting. It is a delicious little cupcake!

HUMMINGBIRD CUPCAKES WITH DRIED PINEAPPLE FLOWERS
Adapted from Martha Stewart and Joy of Baking
Makes 32 cupcakes

Cupcakes:
1 cup  pecans, toasted and finely chopped
3 cups all-purpose flour
1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

3/4 cup canola oil

2 teaspoons pure vanilla extract

2 cups sugar

3 large eggs, lightly beaten

2 cups mashed ripe banana (about 3-4 medium sized bananas)

1 can (8 ounces) crushed pineapple, drained

Cream Cheese Frosting:

1/4 cup unsalted butter (57 grams), room temperature

8 ounces cream cheese (227 grams), room temperature

1 pound (454 grams) (about 3 2/3 cups) confectioners (powdered or icing) sugar, sifted

1 teaspoon pure vanilla extract

                                       
Garnish: (optional)

1/2 cup sweetened coconut, toasted

32 pecan halves, toasted

Dried pineapple flowers (recipe follows)

Toast the Pecans:

Preheat oven to 350 degrees with rack in center of oven.

Spread the pecans on a baking sheet and bake in the oven for about 8 minutes or until lightly browned and fragrant.

Let cool and then chop finely.

 

 

Make the Cupcakes:

Line cupcake pan with paper liners; set aside. In a large bowl whisk together the flour, sugar, baking soda, salt, and ground cinnamon.

Lightly beat the eggs in a small cup...

In a large bowl, mash the bananas...

add oil, eggs, vanilla extract, pineapple and finely chopped pecans. Add the wet ingredients to the flour mixture and stir until combined.

   
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, approx 22 to 25 minutes.

Transfer to a wire rack to cool completely.

Make the Frosting:
In the bowl of your mixer (or with a hand mixer), beat the butter and cream cheese (make sure they are room temperature), on low speed, until very smooth with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract.

Frost the Cupcakes:

Once cupcakes have cooled, frost tops of each cupcake. Decorate with dried pineapple flowers (recipe below), or toasted coconut flakes (toast in 350 degree oven for 6 minutes or until golden, stirring frequently) or pecan halves if desired. Serve cupcakes at room temperature.

Make the Dried Pineapple Flowers:
Preheat oven to 225 degrees. Line two baking sheets with nonstick baking mats or parchment paper.

Cut sides and top of pineapple off. Take a pairing knife or a small melon baller, remove and discard pineapple "eyes" (the dark sharp pieces on the sides of the pineapple.

Using a sharp knife, cut pineapple crosswise into very thin slices, almost translucent. I had a dull knife so mine were not thin enough.

 Transfer slices to baking sheets.

 Bake until tops look dried, about 30 minutes. Flip slices; bake until completely dried, 25 to 30 minutes more. Note: I baked mine for 3 hours and they were still not dried, I guess I didn't slice them thin enough.

 Pinch center of each pineapple slice to shape into a cone, and let cool in a muffin tin to form flowers.

Refrigerate in an airtight container up to 3 days.

The pineapple flowers make a dramatic cupcake topper...

 All packaged up and ready to be delivered...

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VALENTINE'S DAY RECIPE IDEAS

HERE ARE SOME OF MY FAVORITE VALENTINE'S RECIPES...

CHOCOLATE BOWLS WITH CHAMBORD WHIPPED CREAM AND BERRIES

CHOCOLATE COVERED AND LIQUORED UP STRAWBERRIES

ROASTED RED PEPPER SOUP

STRAWBERRY AND ROSEMARY SCONES

CINNAMON CRISPS

ULTIMATE CREAM OF TOMATO SOUP

VODKA CREAM SAUCE

CHOCOALTE BROWNIE COOKIE

THICK AND CHEWY TRIPLE CHOCOLATE COOKIES

HOMEMADE SOFT OREOS

KAHLUA FUDGE BITES

HOMEMADE CHOCOLATE SYRUP

PAN ROASTED SALMON AND BREAD SALAD

CHERRY PUFF PASTRY TURNOVERS

STRAWBERRY CAKE


HOPE YOU ALL HAVE A HAPPY VALENTINE'S DAY!

RASPBERRY AND WHITE CHOCOLATE WHOLE WHEAT SCONES

I often purchase raspberry and white chocolate scones when I am at the coffee shop so I decided it was time to find a suitable recipe. I love this recipe because it is healthier than the coffee shop's with the addition of whole wheat and oats. And even with these additions it still makes a considerably light scone; however you easily could substitute all purpose flour for the whole wheat flour and oats if you would like an even lighter scone or you could try Strawberry and Rosemary Scones, if you prefer a more dense scone you should try my sister's recipe Oatmeal Scones with Blueberries. I'm not picky; I'll take a scone anyway I can get it!

Raspberry and White Chocolate Whole Wheat Scones
Makes 12 servings

1 cup whole wheat flour
1 cup all purpose flour
1/2 cup old fashioned rolled oats
1 tablespoon baking powder
1/3 cup sugar
1/4 teaspoon salt
1/4 cup unsalted butter, in pieces
1 large egg, beaten
1 cup skim milk
4 ounces of white chocolate, chopped
1 cup raspberries ( fresh or thawed if frozen)

Preheat oven to 400F.

In a food processor, add the flours, oats, baking powder,sugar and salt and pulse a few times. Add the butter, pulse a few times. Add egg, pulse a few times more and then add the milk, pulse until a dough has just formed.

Fold in the chocolate and berries.

If you don't have a food processor mix dry ingredients in bowl. Cut butter pieces into dry mixture with pastry blender or fork. Mix in beaten egg and milk until just blended and then fold in chocolate and berries.

Now at this point I made a mistake and I dropped the dough on a floured surface so I could cut the dough into triangles...it don't recommend this process; the dough is really sticky.
The best bet is to use a large cookie scoop and drop the dough a few inches apart on a parchment lined baking sheet.

Bake for 15 minutes or until golden brown (make sure you check the scones during baking, the time completely depends on how big you make them).

Nothing better than the warm humid Butterfly House on a cold winter morning!

She adores her little brother...

The butterflies loved her green shirt!

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THIN AND CHEWY SNICKERDOODLES

I was having massive chocolate cravings which usually a quick Double Chocolate Cherry Espresso Cookie can cure however my cookie supply had dwindled to almost nothing so I decided to bake something rich and decadent, loaded with chocolate. I was paging through my cookbooks trying to narrow down the recipes...double chocolate, triple chocolate and then I saw it staring me in the face...snickerdoodles and my thoughts moved from chocolate to my husband. I happen to know that this is one of his favorites. As a testament of my love for him I forwent my chocolate desires and baked for him. To my surprise I realized I actually LOVE snickerdoodles too.

They are sweet, thin, and chewy with crispy edges; how could you not love them.

If you are looking for a soft and thick snickerdoodle recipe you can go here:

Thin and Chewy Snickerdoodles
Adapted loosely from Magnolia Bakery Cookbook
Makes 36

2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter
1 1/2 cups sugar
2 large eggs
2 tablespoons milk
1 teaspoon vanilla extract
4 tablespoons sugar
2 tablespoons cinnamon

Preheat oven to 350F.

In a small bowl, combine the flour, cream of tartar, baking soda, and salt. Set aside.

In a large bowl, cream the butter and sugar until smooth, about 2 minutes. Add the eggs, milk, and vanilla and beat well. Add the dry ingredients and mix thoroughly. Wrap the dough tightly with plastic wrap and chill in the refrigerator for 2 hours (I skipped this step the dough is sticky but I was still able to scoop it without having to refrigerate it).

Drop by rounded spoonfuls (I used a medium Pampered Chef scoop...I think it is about 2 tablespoons) into the cinnamon sugar mixture and cover completely.

Place on parchment lined baking sheet, leaving several inches between for expansion.

(The most I can fit on on a baking sheet is six as they spread quite a bit. Bake for 12-14 minutes or until tops are cracked (on my oven it was 12 minutes exactly).

Remove to a wire rack to cool completely.

Buddy the Labradoodle begging for a snickerdoodle!


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ENERGY BITES- CLEAN EATING

I have a couple reasons for posting this recipe: first, I have many friends that are vegan, vegetarian, gluten-free, nut-free, or have all kinds of dietary restrictions and unfortunatly, many of the recipes on my blog are useless for them. The other reason lies in my household: a little boy who is addicted to cookies and who has NO self control whatsoever when it comes to sweets. It's not like I expect more from a 2 year old but really he LOVES cookies and asks for them all the time. So here is my solution for everyone...No Sugar, Flour, Butter or Eggs= Energy Bites

 I love the tartness of the cherries and of course the chocolate doesn't hurt but by no means do you need to use chocolate. Change the ingredients to whatever you like. Raid your pantry; try sunflower seeds, dried figs, raisins, almonds, mixed nuts, etc.

They are super healthy; chewy and filling. The best part is my children believe they are having a real treat and they love them!

If you like this recipe you may be interested in these recipes as well...
BANANA "SORBET / ICE CREAM"
CAULIFLOWER "RICE"

ENERGY BITES- CLEAN EATING
Adapted from Banana Pecan Granola Bars
Makes 24 cookies

1 1/2 cups rolled oats
1 cup coconut flakes
1 cup dried cherries, chopped
1/2 cup pecans, chopped
1 cup chocolate chips (I had to!)
1/2 teaspoon salt
1/2 teaspoon allspice
1 teaspoon cinnamon
3 ripe bananas, mashed
1/4 cup canola oil
1 teaspoon vanilla extract

Note: I would recommend chopping everything so it is about the same size and binds together nicely.

Preheat oven to 350. Line baking sheet with parchment paper.

In a large bowl, combine rolled oats, coconut flakes, cherries, pecans and chocolate chips. Stir in allspice and cinnamon and mix evenly.


In another bowl, combine canola oil, mashed banana and vanilla extract. Pour wet ingredients over dry ingredients and stir until combined.

Now take a cookie scoop and press the batter into the scoop and drop on cookie sheet. It should stay together. You can press it into a round cookie cutter if you prefer or even make bars and spread it evenly across the pan. I used a cookie scoop. Remove cookie cutter. Bake for about 20 minutes or until edges are golden brown.

Big sister reading bedtime stories...


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JAM THUMBPRINT COOKIES

Ok, I may be a little late on posting this classic Christmas cookie recipe...or maybe I am early. :)

Every year my bookclub has a cookie exchange; this year and I made 6 dozen Christmas sugar cookies, my favorite. I spent all day baking and frosting; had them all lined up on the counter still drying, when I came back into the room and realized I had about 4 dozen left which means two possibilities...my dog or my husband. Once I saw a mason jar and a half gallon of milk left on the counter I realized who the guilty party was. I love my husband dearly and I absolutely LOVE when he eats my cooking/baking so I didn't have the heart to tell him they were actually for my book club. I put the rest in the freezer for him at a later date and decided I needed to find a quick cookie replacement for my book club.

I judge my cookie's deliciousness based on the level of chocolate in it so for me these are good but not my top choice; however, majority of people seem to love theses cookies and an Ina recipe is usually never bad so I think you will like them.

Thankfully, I managed to hide a few of my sugar cookies in the back of the freezer for Santa on Christmas Eve...


Jam Thumbprint Cookies
Adapted from Ina Garten, Barefoot Contessa Family Style
Makes 32 cookies

3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon kosher salt
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces sweetened flaked coconut
Raspberry and/or apricot jam

Preheat the oven to 350 degrees F.

In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger (I use the back side of my measuring spoon). Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.


Hope you had a Merry Christmas!


PRINTABLE RECIPE
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